Mini Doughnut Cupcakes

These are some miniature chocolate cupcakes I whipped up the other day. I call them doughnut cupcakes because I think they look like doughnuts or doughnut holes - with the small round chocolate base, the vanilla frosting, and the colorful round sprinkles. I was making my signature chocolate cake batter for the exhibition competition, but of course I only need to submit three small pieces. I have tried halving this recipe before, which doesn't seem to work out so well, so I made one round cake and used the rest of the batter to make miniature cupcakes. Then I whipped up a small batch of my vanilla buttercream, and used my large open star tip to pipe a swirl of buttercream on each. Then I sprinkled on some colored sprinkles. Because the buttercream icing had already hardened, and the chocolate cake is very moist and sticky, the sprinkles stuck to the cake and not the icing. I liked this effect, the plain swirl of icing surrounded with sprinkles on a chocolate cake.   

Sugar Cookie Cut-Outs

This is a very quick and easy sugar cookie dough, that really isn't fussy or difficult to work with. My mother uses it every year for both Christmas cookies, such as trees, bells, and stars decorated with sprinkles or colored sugar; and frosted ghost cookies for Halloween. This is a good cookie dough for any shape, and has a nice flavor that isn't dry or crumbly.

Sugar Cookie Dough
3/4 cup butter, softened
3/4 cup granulated (white) sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose (plain) flour
1/4 teaspoon salt

In a large bowl, cream the butter and sugar together. Beat in the egg and vanilla. Stir in the flour and salt. Form the dough into a ball and flatten. Wrap with plastic wrap and chill for at least one hour.

To Bake: Preheat oven to 325◦F. Line cookie sheets if desired.
Roll the dough to 1/4 inch thick on a floured surface. Cut out desired shapes and place cookies on prepared cookie sheets. Decorate with sugar or sprinkles if desired, or ice after baking. Bake for 13-15 minutes, until just golden on edges, do not overbrown. 

Exhibition Flops

It is almost inevitable when one is trying to bake large quantities as quickly, as accurately, and as professionally as possible for a special competition that something, or several things, will go wrong. Usually I experience a few small pitfalls, despite all my prior planning and organization, not everything can run smoothly. But I had a quite funny experience my fist year entering this competition.

I was making my signature chocolate cake. I had made this cake recipe many times before, and it had always turned out perfectly. This time I decided to halve the recipe because I only needed three pieces, and not two whole cakes. I am not sure if I did not halve the recipe correctly, or what exactly happened, but it did not work out. I had put the cake in the oven to bake, and things seemed to be going smoothly, but then I began to smell toasted marshmallow. It didn't smell bad or burnt, so I figured someone was having a campfire. Then, when it came time to check on my cake, I came across quite the surprise! The cake had overflowed from the pan, and spilled onto the oven rack and floor. That's what was burning, though I am not sure why it smelled like marshmallow. The rest of the cake seemed to have survived ok. I was much more concerned about the mess I had left in my parent's oven than with the condition of my chocolate cake. Surprisingly, they weren't upset and it wasn't too difficult to clean once it cooled down. My brother was also happy to eat the cake. He said it tasted fine, and I could have probably entered that cake in the exhibition no problem, but I whipped up another (full) batch the next day. Then we ended up with a lot more cake then we had bargained for. 

These things happen. That is why I plan ahead, and begin baking crucial or time-consuming items the day before. That way I can re-do them the next day, if needed. Even tried and true recipes do not always turn out perfectly. 

Awards 2013

Here are the results from the exhibition baking competition. I received a placement for each of the sweets I entered and I placed fourth overall. I received a nice gift basket, that appears to have an Italian theme - it includes a pasta cookbook, pasta, manicotti shells, pasta sauce, vegetable broth, and a sauce mix. This is certainly a nice fit with my Italian heritage. Once again this year, my chocolate cake placed first - it really is the best! My mother's awesome chocolate zucchini loaf placed first again as well. The other items I have not entered before, but my vanilla cake won first too. My two heritage recipes also earned top prizes. I am a little surprised with the placement of my lemon squares and chocolate coconut squares, which both got rave reviews from family and friends. Oh well, at least they are popular among us. I am quite pleased with my winnings, especially considering I am competing with breads and preserves for a top place, neither of which I have entered. 

4th Place Overall Exhibition 
COFFEE CAKE - Chocolate Streusel Cake - 2nd
ZUCCHINI LOAF - Double Chocolate Zucchini Loaf - 1st
BROWNIES - Chip Brownies - 4th
BAKED SQUARES - Lovely Lemon Cookies Bars - 3rd
NO BAKE-SQUARES - Chocolate Coconut Squares - 2nd
CHOCOLATE CAKE - Classic Chocolate Cake - 1st
WHITE CAKE - Vanilla Cake - 1st
SUGAR COOKIES - Classic Sugar Cookies - 3rd
CHOCOLATE CHIP COOKIES - 3rd
PLAIN SHORTBREAD - Nonna's Shortbread Cookies - 1st
BLUEBERRY ITEM - Blueberry Yogurt Cake - 1st

Cooking Competition 2013

I am preparing baked items for the local exhibition baking contest again. This year, I have chosen eleven different items that I have made before, and that are all favorites. Most of these recipes I have also featured on the blog before, but if not, they will be featured soon! If you would like to check out the past two years, follow these links:
2012. Results 2012. 2011. Results 2011.

This Year:
COFFEE CAKE - Chocolate Streusel Cake - http://bexysbakingblog.blogspot.ca/2013/05/chocolate-streusel-cake.html
ZUCCHINI LOAF - Double Chocolate Zucchini Loaf - http://bexysbakingblog.blogspot.ca/2012/08/chocolate-zucchini-loaf.html
BROWNIES - Chip Brownies - http://bexysbakingblog.blogspot.ca/2013/04/chip-brownies.html
BAKED SQUARES - Lovely Lemon Cookies Bars - http://bexysbakingblog.blogspot.ca/2013/06/lovely-lemon-bar-cookies.html
NO BAKE-SQUARES - Chocolate Coconut Squares - http://bexysbakingblog.blogspot.ca/2013/08/chocolate-coconut-boil.html
CHOCOLATE CAKE - Classic Chocolate Cake - Featured in many of my posts, but I will never actually give away my award-winning recipe!
WHITE CAKE - Vanilla Cake - http://bexysbakingblog.blogspot.ca/2013/08/vanilla-cake.html
SUGAR COOKIES - Classic Sugar Cookies - http://bexysbakingblog.blogspot.ca/2012/10/ghost-cookies.html plus another to come soon
CHOCOLATE CHIP COOKIES - Basic Chocolate Chip Cookies - http://bexysbakingblog.blogspot.ca/2013/01/basic-chocolate-chip-cookies.html
PLAIN SHORTBREAD - Nonna's Shortbread Cookies - http://bexysbakingblog.blogspot.ca/2011/11/shortbread-cookies.html plus another to come soon
BLUEBERRY ITEM - Blueberry Yogurt Cake - http://bexysbakingblog.blogspot.ca/2011/08/blueberry-yogurt-cake.html

I will have the results tomorrow!

Exhibition Preparation

Once again, it is the time of year where the local exhibition is in town. That means there is a home cooking and baking competition and I am busy baking up a storm to enter many of my items. The process of baking, packaging, and delivering the items all happens mostly within the span of a two-day period; the baked goods have got to be fresh. However, planning beforehand does take some time, and I try to do this as early as possible in order to get as much accomplished as I can and reduce my workload for the two days before the competition. This involves getting the entry form and deciding which items I am going to bake. There are approximately eighty different categories I could enter, but there is no way I would be able to bake that much in two days. I know I am not the best at making breads, jams, or pickles, and these items are all quite time-consuming, so I eliminate those categories right away. But there are still many cakes, and squares, and cookies, and pies to choose from. So I choose what I believe I am the best at, and what I know I have great recipes for. I also try to choose recipes that are, for the most part, quick and easy, as I want to bake as much as I can in a short amount of time. 

Before baking begins, I also write up all of my tags for the entries, gather my recipes together, organize my supplies, and make a grocery list and purchase ingredients.  I certainly don't want to run out of something in the middle of baking, and lose precious time running to the store, so I make sure I have plenty of everything.

Then when it comes time to bake, I grab the recipe from my stack, bake the item, cool it properly, and package and tag it to be displayed on a paper plate in a plastic bag. Then I place it in a safe place, and make sure everyone knows the leftovers are there for eating, not the ones on the plate! I try to bake things in a logical order, to make best use of oven time, and bake things like cake and bars the day before, to be cooled properly before cutting, and bake items that need to be the freshest or are the least stressful the day of. 

Leftovers, there are usually a lot of them, though I try to make small batches. I end up freezing a lot of them, sharing with my family, or giving away to friends. But of course, these are all family favorite recipes, and every item needs to be tasted before I enter it!

Chocolate Coconut Boil

This recipe is a time-saver, and also a saver when it is too hot to even think about turning on the oven. It seems simple, but is quite addictive. You can add 1/2 cup chopped nuts along with the coconut if you wish. The chocolaty flavor is good, and these need no other garnish, though some melted chocolate or icing will make them appear a bit fancier. 

Chocolate Coconut Boil
1/2 cup butter or hard margarine
2 Tablespoons unsweetened cocoa powder
1 Tablespoon milk
1 cup packed brown sugar
2 large eggs, lightly beaten
3 cups graham cracker crumbs
1/2 cup shredded coconut
1/4 teaspoon salt

Grease or line an 8x8 inch square pan.
In a medium saucepan, melt the butter, cocoa, milk, and sugar. Stir together, then stir a couple spoonfuls of this mixture into the eggs to temper them. Pour the eggs into the saucepan, and stir. Bring the mixture to a low boil, stirring occasionally and boil for one minute. Remove from heat, stir in remaining ingredients. Press mixture into prepared pan. Refrigerate until firm.

To decorate: I spread squares with a mixture of 1 cup semi-sweet chocolate chips and two tablespoons hard margarine melted together. After this set a bit, I drizzled them with a bit of icing sugar and milk mixture in one direction, and cocoa, icing sugar, and milk mixture in the other direction. I let this set only a few minutes at room temperature before cutting in order to avoid cracking. Then I refrigerated them after cutting.

Paré, Jean. "Chocolate Boil." Recipe. 150 Delicious Squares, Edmonton Alberta: Company's Coming Publishing Limited, 1981. 128.

Ferrero Rocher Brownie Bites

If you are not familiar with Ferrero Rocher chocolates, they consist of a whole roasted hazelnut surrounded by a creamy caramel filling and crisp wafer coated in milk chocolate and chopped hazelnuts. Yum! Though most are familiar with the classic chocolate, there are also two other types of Ferrero Rocher out there; the Ferrero Rondnoir, which is a dark chocolate creation, and the Raffaello, which is an almond in a creamy coconut coating. Ferrero Rocher are exquisite creations, and very delectable. They are wrapped in fancy gold cup packaging and are a bit pricey, but make great gifts for Valentine's Day, Christmas, and birthdays. I found some extra Ferrero Rocher chocolates at my house, though it is a bit of a surprise they had not been gobbled up. I remember seeing a recipe for brownie bites with a Ferrero Rocher in the middle, smothered with a caramel and caramel cream cheese frosting. Though I did not bother with the frosting, these brownie bites are still divine!

Ferrero Rocher Brownie Bites
1 brownie mix or brownie recipe, about 18.5 ounces or enough to make an 8x8 inch pan or 24 miniature muffin cups full
24 Ferrero Rocher chocolates, or use any other chocolates you think will work, unwrapped
caramel sauce, if desired
frosting, if desired

Preheat oven to 350◦F. Line 24 miniature muffin cups with paper liners. 
Prepare the brownie mix, and divide batter evenly among the muffin cups, filling them 3/4 full.
Bake for 11-13 minutes, or as directed.
Immediately press a chocolate into the center of each warm brownie bites. Be gentle, but press it in so the brownie sinks a bit. The chocolate will melt a bit, but will firm upon cooling.
Cool completely. Add a dab of caramel sauce, and a swirl of frosting if desired.

I used mostly original Ferrero Rochers, but I also had a few of the dark and coconut kind. I used a basic brownie cup recipe I have used before with another type of candy; chocolate peanut butter cups. You can find that recipe here:  Peanut Butter Cup Buttons.

Cinnamon Bread Cake

My mother made this delicious cinnamon bread cake. I call it a cinnamon bread cake, because technically it is a cinnamon bread, but instead of baking it in a loaf pan, my mother made it in a square cake pan. This worked out really more, and now it is more like a cake! It is sweet enough to be a cake anyway. She was looking for a cinnamon fix, and cakes are easier and quicker than making cinnamon rolls, but we were looking for a new cake recipe to try. She found this bread in an old cookbook. It is light, fluffy, and full of cinnamon!

Cinnamon Bread Cake
2 cups all-purpose (plain) flour
1 cup granulated (white) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup oil
2 large eggs
2 teaspoons vanilla extract
TOPPING
2 Tablespoons granulated (white) sugar
1 teaspoon ground cinnamon
2 teaspoons butter or margarine

Preheat oven to 350◦F. Grease or line a 9x5x3 loaf pan or 9x9 inch square pan.
In a large bowl, measure all ingredient in order given. Beat for three minutes. Pour into prepared pan.
TOPPING: Mix all ingredients until crumbly. Sprinkle over batter. Use a knife to swirl gently. Bake for about 50 minutes, it might need less time for the square pan.

Paré, Jean. "Cinnamon Bread." Recipe. Muffins & More, Edmonton Alberta: Company's Coming Publishing Limited, 1983. 109.

Almond Raisin Date Granola

Almond Raisin Date Granola
2 cups old-fashioned oats
1 cup almonds, sliced or chopped
1/2 cup wheat germ
1/2 cup unsweetened shredded coconut
ground cinnamon, ginger, nutmeg, cloves, as desired
1/4 cup coconut oil
1/4 cup molasses
1/2 cup raisins
1/2 cup dates, chopped

Preheat oven to 350◦F. Line a 9x13 inch rectangular baking pan with parchment paper. 
Stir together the oats, almonds, wheat germ, coconut, and spices in the baking pan. Drizzle the oil and molasses over top and mix. 
Bake for 40 minutes, stirring every ten minutes until golden.
Add the raisins and dates and let cool before stirring.

This is just another granola cereal recipe I tried. I really like this one, as it is easy, hearty, and I really like the flavor combinations, but you can vary the type of nuts and dried fruit as you wish. 

Chocolate Banana Soft Serve

This is a great way to make homemade "ice cream" without an ice cream maker. It also doesn't require the old-fashioned way of placing cream in a bag in a bag of ice and shaking for hours. Technically speaking, this isn't ice cream, as it contains no milk ingredients. I guess it would be considered a sorbet. It certainly is reminiscent of ice cream, and a lot lighter and healthier. I could eat a lot of this. The bananas need to be ripe and frozen for the best flavor and texture in this dish. Without sugar, it takes like a banana dark chocolate ice cream, but if you aren't fond of dark chocolate, sweeten or serve with caramel or hot fudge sauce on top. This is quick and easy, and you'll be enjoying some homemade soft-serve in just a few hours! 

Chocolate Banana Soft Serve
3 overripe frozen bananas
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
pinch salt
sugar, agave, honey to sweeten, as desired

Place all ingredients in a food processes and process until smooth. This should only take a few minutes. Then transfer to a shallow container and freeze overnight or until firm. 

Vanilla Cake

I am still looking for a really good, basic white cake recipe. I would like to say this is it, but that is not the case. This is the cake I used for my mother's birthday cake yesterday. This one isn't too bad, but not the best. It has a nice vanilla flavor, and a good texture. But it isn't light and fluffy and moist like I am looking for. I wouldn't say the extra work is worth it for this recipe, as I have a one-bowl white cake recipe that is better. 

Vanilla Cake
1 cup butter, softened
3 cups granulated (white) sugar
7 large eggs, at room temperature
2 Tablespoons vanilla extract
1 cup sour-cream or yogurt (low-fat works), at room temperature
3 cups cake and pastry flour, sifted
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat oven to 325◦F. Grease and flour three 8 inch or two 9 or 10 inch round pans with high sides (at least 2 inches).
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla, then add the sour cream and beat for thirty seconds. 
Mix the dry ingredients together and add to batter in three additions, stirring carefully after each addition.
Divide batter evenly among prepared pans.
Bake for 40-50 minutes. 
Allow to cool in the pans for ten minutes, then gently loosen from pans to cool completely. 

Mom's Tulip Cake

This is my mother's birthday cake for this year. It starts with a basic vanilla cake recipe, one that I will share tomorrow. Then the cake was iced with "margarine milk" icing by my father. My mother prefers this icing, which is a specialty of my father, as opposed to my buttercream. Personally, I am more familiar with (and more fond of) buttercream, but this is my mother's cake, not mine, and this is what she requested. This is why my father made the icing and iced the cake. However, I did all of the piping and decorations. Normally I would do this with buttercream, as it is stiffer and easier to pipe and to work with, but there was just enough leftover margarine milk, so I used that.

My mother really likes tulips, and that is the only request she had for the decorations on her cake. We aren't fondant or gum paste fans here, so I tried to find a way to make tulips using margarine milk icing. If you can make buttercream roses, why not margarine milk tulips? It wasn't as difficult as I though, I just used my flower petal tip, and made three lines as tulip petals. I decorated the top of the cake with one big and several small tulips, then I put four on the side of the cake as well. The top border is a simple flower border using my drop flower tip. The bottom border is a ruffle border using my petal tip again. I piped "Happy Birthday Dianne" with my mother's name as requested. All of this was done in my mother's favorite color, light pink. Then I added some leaves with a light green icing and my leaf tip. It didn't take very long, and is quite simple, but that's the way my mother likes it.
 Happy Birthday Mom! :)

Mocha Choco Oat No-Bake Cookies

I wouldn't necessarily call these "healthy cookies" but they are better for you than most typical cookie recipes. They are also a lot faster and easier to make - an added bonus. They contain a nice dose of chocolate, a nice flavor of coffee, and the nutrients of whole-grain oats. They are made with coconut oil, a healthier alternative to butter or margarine. The amount of sugar could probably be reduced, but I recommend using the full amount first, then adjusting to suit your tastes. Perhaps honey or agave would work too. I found the idea for these cookies on a healthy dessert recipe site.

Mocha Choco Oat No-Bake Cookies
1/2 cup old-fashioned (or quick) oats 
(or use 1/4 cup + 2 Tablespoons oat flour)
3/4 cup quick oats
1/4 cup + 1 Tablespoon granulated (white) sugar
1/4 cup miniature chocolate chips
2 Tablespoons unsweetened cocoa powder
1 1/2 teaspoons instant coffee granules 
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coconut oil
2 Tablespoons water
1/2 teaspoon vanilla extract

Grind the 1/2 cup oats in a blender until it resembles flour.
In a medium bowl, mix together the first seven dry ingredient. Stir together the liquid ingredients separately, then add to the dry, mix well. Roll into balls and refrigerate until firm.
The yield depends on how big and how flat you make them. I got 13 round cookies. One of these cookies is enough to give you a nice pick-me-up in the mid-afternoon! 

Zucchini Potato Patties

Zucchini Potato Patties
2 medium zucchini, shredded
1 small carrot, shredded
1 teaspoon salt
ground black pepper and salt to taste
1/2 cup mashed potato
1/4 cup pastry flour
1/4 teaspoon baking soda
oil for frying

Place the zucchini and carrot in a colander and sprinkle with the salt. Allow to drain for at least 30 minutes.
Squeeze all the excess water from the vegetables and pat dry. Add remaining ingredients and blend well. Form into patties with your hands, I made about ten patties, but it depends on size. The patties will hold together better if refrigerated at this point for at least 30 minutes. Or prepare the patties ahead and refrigerate overnight.
Heat a little oil in a large frying pan over medium heat. Fry the patties, about 5-6 minutes per side, until lightly browned. 

If you want crispy patties, make them thin, and possibly cook them in batches or use two frying pans. I made my patties thicker, and ended up baking them for a bit after frying. This works well, or works to keep them warm, just be sure to grease or line the tray with parchment paper.

This is a really quick and quite tasty side dish to go with supper, that doesn't require many ingredients or prep work. They can also be prepared ahead, or cooked and reheated, or eaten cold. It makes good use of fresh zucchini. The zucchini flavor is quite prominent. You could vary this recipe by adding minced onion or garlic, or using different spices. 

Complete Wheat Batter Bread

Complete Wheat Batter Bread 
4 cups warm water
2 packages active dry instant yeast
2 Tablespoons granulated (white) sugar
2 Tablespoons molasses
1 teaspoon salt
1/2 cup each: natural wheat bran, ground flaxseed, oat bran, wheat germ
6 cups (approximately) whole wheat flour

In a large bowl, sprinkle the yeast over the water, then the sugar on top. Stir, then let stand ten minutes until frothy. Stir to dissolve yeast. Stir in molasses and salt. Gradually stir in the grains and flour until a sticky, but stiff, dough forms. 
Cover bowl and let rise for 45 minutes.
Stir dough down for twenty seconds. Divide between two greased or lined 9x5 inch loaf pans. Cover and let rise for an hour, until doubled in bulk.
Bake at 400◦F for about 35 minutes. 

This bread recipe doesn't require too many ingredients, yet it very nutrient-dense. It is easy to do - no kneading required, although you do need to wait for two rising times. It also rises very nicely, and makes a light, wheaty bread. 

Square Selection

Here is a sample of the plates of squares featured at a celebration last week. There were about ten different types of squares in total, and all were baked by family members. Here we have Chocoalte Revel Bars,Lemon Graham Slice,Graham PB Coconut Chocolate Squares, Cherry Squares, Skor Bar Squares, Brownies, Date Squares, Blockbuster Bars, Date Tarts, and Buttertart Squares.
I made the chocolate revel bars, my mother made the cherry squares, my grandmother made the lemon, chocolate pb coconut, and date tarts, and the others were made by a few of my aunts. 
All together, arranging a variety of the squares on each plate offered a variety of desserts to everyone, and looked quite eye-appealing. This way, there was likely to be something for everyone, whether you were looking for something chocolaty, something with fruit, something sticky, something sweet, or something light.

Birthday Cake for Grandpa

This is the birthday cake we presented to my grandfather. Yes, this cake is for one person, but he is addressed by several different names: Sheldon by his wife, his sister, and his in-laws; Dad by his children; and Granddad by his grandchildren. His birthday was actually a few months ago, but this is the first time the family was able to come together to celebrate. My grandmother baked the chocolate cake and frosted it with chocolate frosting. I really liked the swirl design she did with the frosting, it added a special touch to the cake.

I did the white trim, lettering, and decorations  We decided to keep this cake low-key, as we knew we would have a large cake the next day, and I was focused on that cake. It was featured earlier this week. I also did not have much time to decorate this cake. My grandmother had it prepared before I arrived and I finished it. The cake is only a 9x13 inch, though we had a fairly large crowd, we knew everyone would be fairly full from the restaurant meal or would order a different dessert, so this is all we needed. For the decorations, I just quickly whipped up a little bit of white icing, and used a sandwich bag to pipe. I did a quick swirl border around the edges, wrote happy birthday, and added a happy face for good measure. My grandfather likes chocolate, so he really enjoyed his piece of cake. 

Graham PB Coconut Chocolate Squares

I do not have the recipe for these squares, because they are another one my grandmother made  although I am sure it would be easy to find a similar recipe out there. Basically these bars consist of a graham cracker crumb crust in a 9x13 inch pan. They are topped with peanut butter and coconut, and perhaps sweetened condensed milk to pull it all together. Then they have a simple chocolate glaze on top. The squares are good, but a little difficult to cut. Perhaps it would be better to line the pan and lift them out to cut them. The base is quite firm, and chocolate toppings are difficult to cut without cracking them. When lifting them out, the base tends to crumble a little, or the chocolate lifts off the base. They are too hard kept in the fridge, and too soft left out. They do not have a lot of peanut butter flavor, or coconut or chocolate or graham for that matter, but just a nice hint of each. They are tasty, but a tad messy. 

Lemon Graham Slice

Lemon Graham Slice
CRUST
1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon baking powder
pinch salt
1/2 cup butter or hard margarine, melted
FILLING
10 ounces/284mL sweetened condensed milk
1/2 cup lemom juice
1 teaspoon vanilla extract

Preheat oven to 350◦F. Line an 8x8 inch square pan.
CRUST: In a medium bowl, crumble all ingredients together. Pack into prepared pan.
FILLING: Stir all ingredients together and spread over crust.
Bake for 20-25 minutes.

This is a really quick and easy recipe that gives a nice, sweet lemon fix. It makes a small batch, which is unfortunate since it is difficult to stop at just one. My grandmother made these squares, and they disappeared quickly, even among a selection of other squares. 

Paré, Jean. "Lemon Graham Slice." Recipe. 150 Delicious Squares, Edmonton Alberta: Company's Coming Publishing Limited, 1981. 128.