Apple Squares

Don't remember where I found this recipe, but it was a favorite all the years the kids were growing up. Even remember making if for our Lamaze group while waiting for Courtney! Apple pie in squares.

Crust:
3 cups flour
1 cup Crisco
1 tsp salt
3/4 cup orange juice

Filling:
5 medium apples, pared and sliced
1/2 cup sugar
1/2 tsp cinnamon
2 T flour

For crust, combine all ingredients. Divide in half. Spread half on bottom of a 9 x 13 pan. (roll as a pie crust, push into corners,etc.) Combine filling ingredients and spread over crust. Dot with butter. Cover with remaining crust. Sprinkle with about 1/4 cup of confectioners' sugar.  Bake 15 - 20 minutes(or until slightly browned on top)  in a 375 degree oven.
16 - 20 squares

Cherry Nut Pound Cake

Another recipe from the Hartford Courant Recipe Exchange. Always looked forward to the Wednesday Courant for the Food Section.
Moist and delicious. Reminds me of our wedding cake...

2 cups sugar
2 sticks margarine
2 tsp almond extract
2 tsp vanilla
3 eggs
1 pint sour cream
3 cups flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup chopped maraschino cherries
1 cup chopped nuts

1. Preheat over to 350 degrees. Grease a tube pan and set aside.
2. Cream sugar and margarine until fluffy and light. Add almond and vanilla extracts. Add eggs, one at a time, beating well after each addition. Add sour cream and blend.
3. Mix dry ingredients and add, blending well.
4. Add cherries and nuts and mix until combined. Pour batter into prepared tube pan and bake for 60 - 75 minutes until cake tests done. Can also be prepared in 2 loaf pans, 350 for 1 hour.
5. Sprinkle with powdered sugar when cool.

Lemon Bars - best ever!

This recipe was in Woman's Day Magazine, Feb. 22, 1994 issue. Made it for Christmas one year and thought they were the best lemon bars ever. Lost the recipe and thought about them often. Found the recipe a few years ago. Heaven. I love anything citrus.

Crust
1 1/2 sticks (3/4 cup)butter, at room temp
1 1/2 cups all purpose flour
1/2 cup confectioners' sugar

Topping
4 large eggs
2 cups granulated sugar
1/4 cup all purpose flour
1 tsp baking powder
2 tsp freshly grated lemon peel
1/3 cup lemon juice

For garnish: confectioners' sugar

Heat oven to 350. Grease a 9 x 13 pan.
In food processor or with electric mixer, process or beat the butter, flour and confectioners' sugar until mixture holds together and forms a dough. Press over bottom of prepared pan.
Bake 15 minutes until light golden and firm when touched.
Beat all Topping ingredients until blended. Pour over base.
Bake 25 - 30 minutes until golden brown and set.
Cool in pan on wire rack. Dust with confectioners' sugar before cutting in bars.
Makes 24.
172 cal, 2 g pro, 7 g fat but who really needs to know this?

Light and Easy Salad

1/2 cup bacon bits or pieces
8 oz mixed greens
1 c fresh strawberries. sliced
1 c mandarin oranges
Raspberry vinegrette
Place all ingredients in a mixing bowl and gently toss with dressing until coated. Sprinkle bacon bits on top.

4 servings

Kahlua

Courtesy of Tom Sliva. Used to make this all the time back int the '70s for our favorite drink, Black Russians

Combine 4 cups of sugar and 3 cups of water; Gently boil for 20 minutes; set aside and allow to cool
Pour 1 cup of boiling water into 3/4 cup of instant coffee(not decaf). Allow to cool.
Place a split whole vanilla bean in a gallon jug. Pour in 1 quart of 100 proof vodka and add the cooled solutions.
Set in a cool dark place (like a closet) for 2 weeks. I think I remember straining it before storing it in an old Kahlua bottle.

Homemade Kahlua Recipe

Ingredients:

• 4 cups water
• 3 cups sugar
• 1 qt 100 proof vodka (or 90 proof) - (4 cups)
• 3/4 cups instant coffee
• 1 vanilla bean

Directions:

Mix water, sugar and coffee crystals. Heat and stir until dissolved. Cool to room temperature. Add vodka. Stir to combine. Pour mixture into 6, 12.5 oz. bottles. Cut each vanilla bean into thirds and drop bean into each bottle. Cap. After 2-3 weeks strain, remove beans and rebottle.

1. Bring your water to a boil. When it’s good and hot, add your sugar and coffee granules and remove from heat.  Stir until everything is dissolved. 
2. Allow to cool. Let it sit until it’s almost to room temperature, then pour it into a large glass container. Add vodka and the vanilla bean. Give everything one more good stir, then cover up your kahlua mixture and put it out of your sight for 6 weeks. First, strain your kahlua into a jar. Next, get a funnel and pour the final mixture into its final bottle. (Another option: Buy small bottles and split one batch of homemade kahlua into two or three gifts.) Close the lid tightly, and you’re ready to gift it! It should last for several months at least at room temperature.

The "Optimized" Version of Your Recipe

If you want to elevate your exact ingredient list for the best possible profile, make it like this:

• 💧 4 cups water

• 🟤 1.5 cups white granulated sugar + 1.5 cups packed dark brown sugar

• ☕ 1 cup high-quality instant coffee crystals (

• 🍾 1 quart (4 cups) 100-proof vodka

• 🫘 1 whole vanilla bean (split lengthwise) [1, 2, 3]

(1 cup of instant coffee crystals (or use 3/4 cup of high-quality espresso powder ie Medaglia D'oro Espresso Instant Dark Roast).

The Method: Combine the water, white sugar, and brown sugar in a saucepan. Heat gently, stirring until the sugars dissolve. Remove from the heat and stir in the instant coffee crystals. Let the mixture cool completely - Let it cool 100% to room temperature. Stir in the vodka, drop in the split vanilla bean. Transfer to a clean glass bottle or jar and seal. Let it age in a dark closet for 3 to 4 weeks. The wait is worth it—the 100-proof alcohol will mellow out into pure, smooth perfection! [1, 2, 3, 4]

Homemade Coffee Liqueur

2-Cup Rum Version

Ingredients

Water 2 cups

White granulated sugar ¾ cup

Packed dark brown sugar ¾ cup

Instant coffee crystals ½ cup (I used 1/4 cup plus 1/8 c)

100-proof rum 2 cups

Vanilla bean ½ bean, split lengthwise

Directions

1. Combine the water, white sugar, and brown sugar in a saucepan. Heat gently, stirring until the sugars dissolve. 2. Remove from the heat and stir in the instant coffee crystals. Let the mixture cool completely. 3. Stir in the 2 cups of 100-proof rum. 4. Add the split vanilla bean. Transfer to a clean glass bottle or jar and seal. 5. Let the liqueur rest so the flavors can develop. Shake gently before serving. Yield: Approximately 4½ cups, depending on evaporation and the amount of vanilla.

Homemade Coffee Liqueur
2-Cup Rum Version
Ingredients
Water 2 cups
White granulated sugar ¾ cup
Packed dark brown sugar ¾ cup
Instant coffee crystals ½ cup
100-proof rum 2 cups
Vanilla bean ½ bean, split lengthwise
Directions
1. Combine the water, white sugar, and brown sugar in a saucepan. Heat gently, stirring until the
sugars dissolve.
2. Remove from the heat and stir in the instant coffee crystals. Let the mixture cool completely.
3. Stir in the 2 cups of 100-proof rum.
4. Add the split vanilla bean. Transfer to a clean glass bottle or jar and seal.
5. Let the liqueur rest so the flavors can develop. Shake gently before serving.
Yield: Approximately 4½ cups, depending on evaporation and the amount of vanilla

Homemade Coffee Liqueur
2-Cup Rum VersionIngredients
Water 2 cups
White granulated sugar ¾ cup
Packed dark brown sugar ¾ cup
Instant coffee crystals ½ cup
100-proof rum 2 cups
Vanilla bean ½ bean, split lengthwise
Directions
1. Combine the water, white sugar, and brown sugar in a saucepan. Heat gently, stirring until the
sugars dissolve.
2. Remove from the heat and stir in the instant coffee crystals. Let the mixture cool completely.
3. Stir in the 2 cups of 100-proof rum.
4. Add the split vanilla bean. Transfer to a clean glass bottle or jar and seal.
5. Let the liqueur rest so the flavors can develop. Shake gently before serving.
Yield: Approximately 4½ cups, depending on evaporation and the amount of vanilla

Homemade Coffee Liqueur
2-Cup Rum Version
Ingredients
Water 2 cups
White granulated sugar ¾ cup
Packed dark brown sugar ¾ cup
Instant coffee crystals ½ cup
100-proof rum 2 cups
Vanilla bean ½ bean, split lengthwise
Directions
1. Combine the water, white sugar, and brown sugar in a saucepan. Heat gently, stirring until the
sugars dissolve.
2. Remove from the heat and stir in the instant coffee crystals. Let the mixture cool completely.
3. Stir in the 2 cups of 100-proof rum.
4. Add the split vanilla bean. Transfer to a clean glass bottle or jar and seal.
5. Let the liqueur rest so the flavors can develop. Shake gently before serving.
Yield: Approximately 4½ cups, depending on evaporation and the amount of vanilla