Rhubarb Bars

I found these in Better Homes and Garderns...and loved them. People are always asking for the recipe, and they are a great way to introduce people to rhubarb!

Ingredients
1-1/2 cups quick-cooking rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup butter
1/4 cup granulated sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground ginger
2 cups fresh or frozen unsweetened sliced rhubarb
1 recipe Ginger Icing (see recipe)
1 Tbsp. finely chopped crystallized ginger (optional)
Directions
1. Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
2. In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.
3. Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.
4. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.
Ginger Icing: In small bowl sitr together 3/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger, and 3 to 4 teaspoons apricot nectar, orange juice, or milk.

Irish Potato Cookies

In an age of disposable tupperware and styrofoam plates we have much to learn from our more frugal forefathers. As the American dollar plumits, our consumer savy skyrockets...and so does our ability to reduce and reuse. During the Depression my greatgrandfather took a job with a bread company so he could take the stale loaves home to his family. This recipe doesn't require you to use food that has gone bad, but it does help you to use those little crumbs at the bottom of the potato chip bag that are usually thrown out. Sound gross?...nah! The crumbs actually give this cookie a unique, nutty kind of a taste. Try it and let me know what you think.

1 lb. butter (softened)

1 cup sugar

1 1/4 tsp. vanilla

3 cups flour

1 1/2 cup potato chip crumbs

confectionary sugar

(I needed just a little water to make the dough more manageable)

Preheat oven to 325 degrees. Cream the sugar and butter in a bowl. Mix in vanilla and flour. When evenly mixed, blend in potato chip crumbs with your hands. Form cookie shapes on tray that are about one tablespoon (that will come to about 3 dozen small tea-sized cookies). Bake for 12 minutes. Sprinkle with confectionary sugar.

Lemon Lime Bars

No better way to celebrate Cinco de Mayo than with cerveza and traditional Mexican dishes....BUT if you don't know much about preparing Mexican food, here's a citrusy treat that everyone is sure to love!

FIRST, make the Candied Lemon Garnishes

(this allows them to cool as you bake the lemon bars)
You will need:

• two thinly sliced lemons
• 1/4 cup water
• 3/4 cup sugar

Combine water and sugar in skillet, heat until boiling. Place lemon slices in the skillet (it's OK to have them overlap a little) and let them simmer until they are softened. Lay them on a rack to cool. (as they cool they will firm up and you will be left with a sweet, gummy garnish)

NEXT, prepare the Lemon Lime Bars
You will need:

• 2/3 cup butter, softened (NOT MELTED)
• 1/2 packed brown sugar
• 2 1/2 cup all-purpose flour
• 4 tsp. finely shredded lemon peel (you'll only need 1 lemon - for those of you who are new to this, that means you take the outside of a lemon to a cheese grater - it's good stress relief)
• 6 eggs
• 2 1/4 granulated sugar
• 1/2 cup lemon juice (I used one of the plastic, coctail lemon bottles -- You can also squeeze your own)
• 3/4 tsp. baking powder
• 1/8 tsp. ground nutmeg
• 1 tsp. finely shredded lime peel
• 2 tbsp. sifted powdered sugar

You must use a 9x13x2 inch pan (to have the perfect 'thickness' for your bars). Preheat oven to 350 degrees.
For crust, in large mixing bowl, beat butter for 30 seconds or until smooth. Add brown sugar; beat until combined. Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel (this gives it a great, rich taste!). Even press onto the bottom of prepared pan. Bake for 20 minutes.
Meanwhile, for filling, in a medium bowl combine eggs, granulated sugar, remaining 1/2 cup flour, lemon juice, baking powder, and nutmeg. Beat for 2 minutes. Stir in remaining lemon peal and the lime peel. Pour over hot crust. Bake 20 minutes or until the edges are browned and the middle is set. (It will still seem a little 'giggly' when you take it out, but it will settle as it cools. Cool for 1 hour, then refigerate for 2 hours.
To serve, sprinkle evenly with powdered sugar and garnish with candied lemons.
(this recipe is from May 2008, Better Homes and Gardens)
Enjoy!