In this issue:

Wednesday's O.A.M.C. Recipe: *Cinnamon Hearts*
Requests & Replies from Subscribers:  Lemon Cookie Bars

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 * Exported from MasterCook *

Cinnamon Hearts

Recipe By : Real Food for Real People
Serving Size : 16        Preparation Time :0:00
Categories : Holiday            O.A.M.C.
Rolls                     Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups Flour -- + or - 1/4 cup
1 1/4 cups Sugar
2 packages Yeast -- fast acting
1 teaspoon Salt
1/2 cup Water
1/2 cup Milk
3/4 cup Butter or Margarine
2 Eggs
1 1/2 tablespoons Ground Cinnamon
1 cup Dates -- finely chopped

Frosting:
1 cup Powdered Sugar
1 tablespoon Milk -- or more if needed
1/2 teaspoon Vanilla Extract

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast and salt. Heat water,
milk and 1/2 cup butter until very warm (125º to 130ºF). Stir into dry ingredients. Mix in
eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Divide dough into 2 equal pieces. On lightly floured surface, roll each to 10- × 12-inches.
Melt remaining butter; brush on dough. Sprinkle evenly with remaining sugar, cinnamon and
dates; roll up tightly from long ends as for jelly roll. Pinch seams to seal; place rolls seam
side down.

Mark each roll into 16 equal pieces. Starting with first mark, slice every other mark 3/4 of
the way through dough. Slice remaining marks all the way through dough to make 8 rolls
from each piece of dough. Spread apart the two halves of each roll (like a fan). Gently
flatten with hand; pinch and shape to resemble hearts. Place on greased baking sheets.

Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. If
needed, carefully reshape each roll to heart shape.

Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from sheets; cool on
wire racks. Frost, if desired.

Frosting:
Combine 1 cup powdered sugar, 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract.
Beat until smooth.

To freeze for later use: Place cooled rolls into sealed containers, and freeze up to six
months before thawing and using.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 357 Calories; 10g Fat (24.8% calories from fat); 6g
Protein; 62g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 234mg Sodium.

Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other
Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hello!

I need soup recipes for my grandmother who is coming to live with us. She doesn't eat a
lot of solid foods, but does eat soups and things like this. Can anyone help me out here?
Thank you!

Amy

I would love to make some killer brownies! I ate some recently that had cashews in them.
Does anyone have a recipe for something like this? Thanks.

Eugene

A friend of mine made a dip at her superbowl party that had beans, cheese, olives and a lot
of other things in it, and she served it with tortilla chips. I would like to make this at my
house, but she won't share her recipe. Does anyone have an idea what it might be?

Sandy

~ Subscriber Responses ~
 

I got this recipe from another recipe site: but feel it is recipe Brianne is looking for.

Carolyn                Gramacar@aol.com

Lemon Squares

Shortbread Crust:
1 1/2 cups unsifted all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and softened

Lemon Filling:
4 large eggs
1 1/2 cups granulated sugar
1/2 cup fresh lemon juice
1/2 cup unsifted all-purpose flour
Confectioners' sugar (for dusting)

Heat oven to 350 º F. Grease a 9-inch square cake pan.

Prepare Shortbread Crust:
In a medium bowl combine flour, confectioners' sugar, and the salt. Using a pastry blender
or fork, cut in butter until mixture resembles coarse crumbs. Transfer mixture to pan and
press into an even layer over bottom of pan. Bake crust until just golden at edges 15 to 18
minutes.

Prepare Lemon Filling:
In medium bowl, whisk together eggs and granulated sugar until smooth.
Stir in lemon juice, then flour. Pour filling over shortbread crust.

Reduce heat to 325º F. and bake until filling has just set, 25 to 30 minutes.
Let cool 30 minutes, slice into sixteen 2-inch squares, and dust with confectioners' sugar.
May be stored in an airtight container 3 to 5 days.

This is a Lemon Bar recipe for Brianne. This recipe is from Paula Deen of Food Network.
All my lemon lover friends really like this one.

Lemon Bars

CRUST:
1 cup (2 sticks) butter, melted
2 cups all purpose flour
1 cup powdered sugar
1/8 tsp salt

FILLING:
6 eggs
3 cups sugar
3 Tbsp grated lemon zest
1/2 cup fresh lemon juice
1 cup all purpose flour

Additional powdered sugar for dusting.

1. Preheat the oven to 350° F. Spray a 9x13 inch pan with vegetable oil cooking spray.

2. To make the crust: Combine the butter, flour, powdered sugar and salt in a glass bowl.
Mix with spoon or fingers until well combined. Shape into a ball and pat into the prepared
pan. Bake for 15 to 20 minutes, until set and just beginning to turn color.

3. To make filling: While the crust is baking, using an electric mixer at medium speed,
beat together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the baked
crust and bake for an additional 30 to 35 minutes, until golden brown. Let cool completely,
then sift powdered sugar over the top. Cut, then cover with plastic wrap and refrigerate until
serving.

Arlene                mtnwoman042541@aol.com
 

This is for Brianne who is looking for a Lemon Bar Cookie recipe. I have been making
these for years. My husband absolutely loves them. Cheers.

Wendy in Canada              wjhymus@rogers.com

Lemon Bar Cookies

Nonstick cooking spray
2 tablespoons all-purpose flour
3/4 cup all-purpose flour
1/4 teaspoon finely shredded lemon peel
3 tablespoons granulated sugar
2 tablespoons lemon juice
1/4 cup margarine
1 tablespoon water
1 egg
1/4 teaspoon baking powder
1 egg white
1 tablespoon powdered sugar
2/3 cup granulated sugar

1. Spray an 8x8x2-inch baking pan with nonstick spray; set pan aside.
2. In a small mixing bowl combine 3/4 cup flour and 3 tablespoons granulated sugar. Cut in
margarine until crumbly. Pat mixture onto the bottom of the prepared pan. Bake in a 350
degree F oven for 15 minutes.
3. Meanwhile, in the same bowl combine egg and egg white. Beat with an electric mixer on
medium speed until frothy. Add 2/3 cup granulated sugar, 2 tablespoons flour, lemon peel,
lemon juice, water, and baking powder. Beat on medium speed for 3 minutes or until
slightly thickened. Pour mixture over baked layer in pan. Bake for 20 to 25 minutes more or
until edges are light brown and center is set. Cool in pan on a wire rack.
4. Sift powdered sugar over top. Cut into bars. Store in refrigerator. Makes 16 bars.

Nutritional facts per serving: calories: 97, total fat: 3g, saturated fat: 1g, cholesterol: 13mg,
sodium: 41mg, carbohydrate: 16g, fiber: 0g, protein: 1g

This is for Heidi who needed a nice dessert to impress her mother-in-law. This is a pretty
layered dessert that looks like it took a long time to make but is so easy! We have done
variations. Instead of Skor bars we have done chopped Andes mints and put a whole Andes
mint wedged on the top of the whipped topping. You can use your own imagination!

Layered Dessert

16 - 20 store bought ice cream sandwiches
1 12 oz cool whip (thawed)
1 sm can Hershey chocolate syrup
1 sm bottle caramel ice cream topping
3 Skor Bars (chopped)
maraschino cherries (opt)

In a 9x13 pan line with 8 of the ice cream sandwiches then spread 1/2 of the container of
cool whip over top. Drizzle some caramel and chocolate topping on and sprinkle 1/2 of the
chopped Skor bars on top. Place another layer of ice cream sandwiches and top with
remaining cool whip. Sprinkle with remaining Skor bars. Put in freezer until ready to serve
(at least 1 hour). When ready to serve, drizzle a little caramel and chocolate topping on
plate (like ya see in the restaurants...).... Not very much, just to make it look pretty. Cut
into serving size squares and place on dessert plates. Drizzle a little chocolate syrup and
place a cherry on each piece. I've also done it with just the chocolate syrup and instead of
a cherry on top,

Louise                barzee@mudlake.net
 

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