Lemon Bars

1c flour
1/4c powdered sugar
1/2c. butter

Mix together until crumbly.
Press in to bottom of greased 9x9"pan.
Bake for 15m at 350*.

2 eggs
1T grated lemon rind
1/2c sugar
1/2c. light corn syrup
2T flour
1/2t baking powder


Mix all together, pour over (baked) crust and bake for an additional 20-25m. Cool and frost.

Frosting:
1c. powdered sugar
1/2t. vanilla
2T butter
1/2t lemon juice

Add lemon juice to other ingredients until frosting is spreading consistency.

Emily's Granola Bars

4 1/2 c. rolled Old Fashioned oats
1 C. flour - sub oat flour for gluten free
1 tsp baking soda
1tsp vanilla extract - I don't measure.
1 C. butter, softened
2/3 C. honey - I use more like 1c. for chewy.
1/3 C. brown sugar - I use more like 1/2c.
About 2c. of mix-ins - choc chips and walnuts, raisins and apple bits, etc.

Preheat oven to 325; line a baking sheet {cookie sheet} with parchment paper, or spray well.

Cream honey and butter together; then add rest of the ingredients; mix well (I melted butter, then used a fork to combine.) It'll be stiff & chunky. Make sure that everything is incorporated.

Using a rolling pin; press HARD into pan.

Bake 18 minutes{shorter for chewier, longer for harder...depends on oven} (They'll turn just a hint brown)

Pull out and roll with pin AGAIN very HARD {if you don't they'll crumble and fall apart}

Cool 10 min. before cutting; allow to cool completely before removing from pan.

Store sealed w/ wax paper between layers or wrap individually.

Gluten free: check your mix-ins for allergens, and use oat flour or other allergen-free flour.