Food

Cranberry bars in a 9×13 pan use a buttery crumb dough of 3 cups flour, 1 cup sugar, 1 cup butter and 1 egg for both the crust and the topping, with a filling of a 12-ounce bag of fresh cranberries cooked with sugar and orange. Bake at 375°F for 40 to 45 minutes and […]

S’mores bars in a 9×13 pan layer a graham cracker cookie dough (1 cup butter, 1 cup sugar, 1 1/2 cups flour and 2 cups graham crumbs) with 12 ounces of milk chocolate and marshmallow creme, then bake at 350°F for 30 to 35 minutes. Cool them fully and cut into 2 dozen gooey bars […]

Lemon lush in a 9×13 pan has four layers: a baked pecan shortbread crust (1 1/2 cups flour, 3/4 cup butter, 1 cup pecans), a sweet cream cheese layer, lemon pudding made from two 3.4-ounce boxes and 3 cups of milk, and a whipped topping finish. Bake only the crust, at 350°F for 15 to […]

Eclair cake in a 9×13 pan is a no-bake dessert made from three layers of graham crackers, a vanilla pudding and whipped cream filling (two 3.4-ounce boxes of instant pudding, 3 cups of cold milk and 8 ounces of whipped topping) and a glossy chocolate top. Assemble it in 20 minutes and chill it for […]

Coconut cake in a 9×13 pan uses 2 1/2 cups of flour, 1 1/2 cups of sugar, 3/4 cup of butter, 3 eggs, 1 cup of coconut milk and 1 cup of shredded coconut, baked at 350°F for 30 to 35 minutes. Top it with cream cheese frosting and toasted coconut for a soft, tropical […]