Can you eat sunshine? I think so. They are the perfect balance of tart and sweet. Don't forget to reduce the oven temperature when you bake the filling. If you are using a 9x13-inch pan, just double the recipe.

Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon salt
grated zest of one lemon
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
powdered sugar for dusting

Preheat the oven to 350° F. Line a 8-inch square baking pan with a aluminum foil sling and lightly spray it with vegetable oil spray.

With an electric mixer, beat the butter, powdered sugar, and salt on medium speed for 1-2 minutes until smooth and creamy. Add the lemon zest and vanilla and mix to combine. Add the flour and mix for 2-3 minutes or until the dough just starts to come together.

Sprinkled the mixture into the prepared pan and press it into an even layer. The flat bottom of a straight-side glass works great for this. Prick the crust all over with a fork and chill for 15 minutes.

Bake the crust for 20 minutes until fragrant and just starting to brown. Cool the crust on a wire rack while you prepare the filling.

Meanwhile, reduce the oven to 325° F.

lemon filling:
1/4 cup (2 ounces) cream cheese, softened
grated zest of 2 medium lemons (about 2 tablespoons)
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice (about 4 lemons)

Put all the filling ingredients in a large bowl and whisk until smooth and thoroughly combined.

Pour the filling evenly over the crust. Bake for 15-20 minutes until the filling is just set. Cool the pan on a wire rack for 2 hours. Cover the pan with foil and chill in the refrigerator for an additional 2 hours.

Remove the bars from the pan using the foil sling, cut into squares and dust with powdered sugar. Garnish with a lemon peel twist, if desired.

Makes 16 2x2-inch bars

high altitude (5200ft): No change.

variations: These recipes will be available in the cookbook.

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Printed from the forthcoming cookbook, "The High Plains Sifter: High-Altitude Baking for Every Occasion."

1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 cup dark brown sugar, packed
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 teaspoon vanilla extract
fudge filling (recipe below)

Preheat oven to 350° F. Lightly spray a 9x13-inch baking pan with vegetable oil spray.

Combine all of the ingredients, except for the filling, in a bowl and mix with an electric mixer on low speed until it resembles wet sand and begins to clump together. Reserve half of the crumb mixture (about 3 cups) for the topping.

Press the remaining crumb mixture in bottom of the prepared pan. Chill the pan for 15-20 minutes. Bake the bottom crust for 12-15 minutes.

Cool completely in the pan on a wire rack.

Meanwhile, squeeze the remaining topping with your hand to make large crumbles. Refrigerate the crumble topping until ready to use.

fudge filling:
1/2 cup all-purpose flour
1/2 cup dark brown sugar, packed
4 teaspoons instant coffee
1/2 teaspoon salt
3 cups semi-sweet chocolate chips
1/4 cup unsalted butter
2 large eggs
1 teaspoon vanilla extract

Whisk together the flour, brown sugar, instant coffee and salt in a medium bowl; set aside.

Melt the chocolate chips and butter together in a bowl set over barely simmering water; stirring often. Remove from the heat and let cool for 3-4 minutes. Whisk in the eggs until combined. Stir in the flour mixture until incorporated.

Reduce the oven temperature to 325° F.

Spread the filling evenly over the cooled crust. Sprinkle the reserved crumble topping over the filling.

Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs and the filling just begins to pull away from the sides of the pan.

Cool completely in the pan on a wire rack. Refrigerate and cut into squares.

Makes 18 3x2-inch bars

high altitude (5200ft): Reduce the sugar in the topping and filling by 1 tablespoon.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

crust
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 cup dark brown sugar, packed
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature

Preheat oven to 350° F. Lightly spray a 9x13-inch baking pan with vegetable oil spray.

With an electric mixer, combine all of the ingredients and mix at low speed until it is crumbly and resembles wet sand.

Reserve half of the crumb mixture (about 3 cups) for the topping.

Press the remaining crumb mixture in bottom of the prepared pan. Chill the pan for 15-20 minutes. Squeeze the remaining topping with your hand to make large crumbles. Refrigerate the crumble topping until ready to use.

Bake the bottom crust for 12-15 minutes.

filling
1 cup caramel ice cream topping
4 tablespoons all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped, toasted walnuts or pecans

Meanwhile, in small bowl, combine caramel topping and flour; blend well.

Remove the partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with the caramel mixture; sprinkle with the reserved crumb mixture breaking up any very large pieces as you go.

Bake an additional 20 minutes or until golden brown. Cool completely in the pan on a wire rack. Refrigerate 1 to 2 hours or until filling is set. Cut into bars. Keep refrigerated.

Makes 18 3x2-inch bars

high altitude (5200ft): no change

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

1 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
2 cups semisweet chocolate chips
3 large eggs
1 tablespoon instant coffee
1 tablespoons vanilla extract
3/4 cups sugar
1 1/2 cups chopped, toasted walnuts
1cup semi-sweet chocolate chips
1cup white chocolate chips
1cup milk chocolate chips
2 tablespoons all-purpose flour

Preheat oven to 350° F. Grease and flour a 9x13 baking pan.

Whisk together the flour, baking powder and salt in a small bowl; set aside. In a bowl set over a pot of simmering water, melt together the butter and 2 cups chocolate chips and stir occasionally until smooth. Set aside to cool slightly. Whisk the eggs, instant coffee, vanilla and sugar into the warm chocolate mixture. Stir in the flour mixture until it forms a smooth batter. Toss the walnuts and chocolate chips with 2 tablespoons flour and then stir them into the chocolate batter.

Pour into the prepared pan and bake for about 30 minutes, or until a wooden skewer just comes out clean. Cool thoroughly in the pan on a wire rack. Refrigerate well and cut into squares. Keep refrigerated.

Makes 18 3x2-inch bars

high altitude (5200ft): Reduce baking powder to 1 teaspoon.

variations:

orange hazelnut brownies: Omit the walnuts, white chocolate, and milk chocolate. Add 2 tablespoons grated orange zest and 2 cups chopped, toasted hazelnuts.

mix it up: Use any combination of chocolate chips that you'd like. I've used peanut butter chips, mint chips, candy-coated chocolate pieces, and chopped up candy bars.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

1/2 cup unsalted butter, melted and cooled slightly
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1 (14-oz.) can sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups sweetened flaked coconut
1 cup coarsely chopped nuts

Preheat oven to 350° F. Lightly spay a 9x13-inch baking pan with vegetable oil spray.

In a small bowl, mix together the melted butter, graham cracker crumbs, and sugar. Press the crumb mixture firmly into the bottom of the prepared pan.

In a small bowl, combine the condensed milk, salt, and vanilla. Pour the condensed milk mixture over the crust. Top with the remaining ingredients in the order listed.

Bake 25 minutes or until lightly browned. Cool completely in the pan on a wire rack. Chill if desired.

Makes 18 3x2-inch bars

high altitude (5200ft): no change

variations:

even more chocolate please: Add 2 teaspoons of unsweetened cocoa powder to the sweetened condensed milk. (Sometimes, you can find chocolate sweetened condensed milk at the market.)

spice it up: Add 1/2 teaspoon of ground cinnamon to the graham cracker crust.

persian nights: Add the grated orange zest of one orange to the sweetened condensed milk. Substitute white chocolate chips for the butterscotch chips. Use pistachio nuts.

peanut butter chocolate bars: Substitute peanut butter chips for the butterscotch chips.

silk road bars: Add 1 teaspoon of Chinese five spice powder to the sweetened condensed milk.

the upper crust: Switch out any crispy cookie for the graham crackers - shortbread, chocolate wafers, chocolate chip (you know the nasty boxed ones I'm talking about), animal crackers, etc.

tropical lemon bars: Add the grated zest of two lemons to the sweetened condensed milk and substitute white chocolate chips for the butterscotch and semisweet.

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours (buy it here)

crust
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
3/4 cup finely chopped pecans
1 cups dark brown sugar, packed
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, room temperature

raspberry filling (recipe follows)

Preheat oven to 350° F. Lightly spay a 9x13-inch baking pan with vegetable oil spray. In a large bowl, combine all ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture into the bottom of the prepared pan. (Use the bottom of a small measuring cup to press an even crust.) Freeze the crust for 10 minutes. Squeeze the remaining topping with your hand to make large crumbles. Refrigerate the crumble topping until ready to use. Bake the crust for 12-15 minutes.

raspberry filling
1 1/4 cup raspberry jam (or your favorite jam)
1 tablespoon all-purpose flour
2 tablespoons lemon juice

While the crust is baking, in small bowl, combine the jam and flour then stir in lemon juice.

Spread the jam mixture evenly over the hot crust; sprinkle with the reserved crumble mixture. Very lightly press the crumble topping into the jam. Return the pan to the oven and bake an additional 20 minutes, until golden brown. Cool completely in the pan on a wire rack. Refrigerate 1 to 2 hours or until filling is set. Cut into bars. Store the bars in the refrigerator.

Makes 18 3x2-inch bars

high altitude (5200ft): no change

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Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

crust
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups unsalted butter, room temperature
3/8 cup sugar
2 large eggs
1 teaspoon vanilla extract
pecan filling (recipe follows)

Preheat the oven to 350 ° F. Whisk together the flour, baking powder, and salt; set aside. With an electric mixer, cream the butter and sugar on medium speed for 3-4 minutes until light and fluffy. Add the eggs, one at a time, and the vanilla and mix well. On low speed, mix the dry ingredients into the batter until just combined. Chill the dough for 20 minutes for easier handling. Press the dough evenly into an ungreased 9x13-inch baking pan. Bake for 20-25 minutes, until the crust is set and golden brown. Cool completely in the pan on a wire rack.

pecan filling
1 cup unsalted butter
1/2 cup honey
1 1/2 cups dark brown sugar, packed
grated zest of one small lemon
grated zest of one small orange or tangerine
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons heavy cream
3 cups coarsely chopped, toasted pecans

Combine the butter, honey, dark brown sugar, and salt in a large, heavy-bottom saucepan. Cook over low heat until the butter is melted, stirring with a wooden spoon. Raise the heat to medium and boil for 3 minutes. Remove the pot from the heat. Stir in the heavy cream, vanilla, zests and pecans. Pour the nut mixture evenly over the crust. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool completely in the pan on a wire rack. Refrigerate until cold. Cut into bars and serve.

Makes 18 3x2-inch bars

high altitude (5200ft): no change

variations:

go nuts: feel free to substitute any variety of nuts. Use your favorites...almonds, walnuts, hazelnuts, etc.

send your comments

Reprinted from the cookbook, Waiting for Gateau: No Nonsense Baking from Our Kitchen to Yours

shortbread
2 1/4 cups all-purpose flour
1/4 cup corn starch
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla

Preheat the oven to 350° F. Whisk together the flour, corn starch, and salt; set aside. With an electric mixer, cream the butter, powdered sugar, and vanilla on medium speed for 1-2 minutes until well combined. On low speed, slowly add the flour mixture and mix until it comes together. Press the dough into a 9x13-inch, ungreased baking pan and prick the dough all over with a fork to prevent it from puffing up. Refrigerate the dough for 20-30 minutes. Bake for 25 minutes, until just golden browned around the edges. Cool completely in the pan on a wire rack.

caramel layer
2 14 ounce packages traditional chewy caramels (about 100 pieces)
4 tablespoons water

In a 3-quart heavy sauce pan, combine unwrapped caramels, and the water. Cook over low heat until the caramels are melted and smooth, stirring constantly. Pour over the cooled shortbread and spread to an even layer. Chill until the caramel is set, about 1 hour.

chocolate layer
8 ounces semi-sweet chocolate bars

Finely chop 2 ounces of the chocolate; set aside. Melt the remaining chocolate in a bowl set over barely simmering water. Stir until smooth. Remove the chocolate from the heat and stir in the reserved chocolate. Stir until the chocolate is melted and the mixture is smooth. Spread evening over the caramel layer with an off-set spatula and allow to set for 2 hours. Cut into bars and serve.

Makes 18 3x2-inch bars

high altitude (5200ft): no change

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