Glazed Lemon Coconut Bars Cooking For 2 Recipes

LEMON COCONUT BARS

Steps:

• Preheat oven to 350°F degrees.
• Lightly grease a 13x9 baking pan; set aside.
• In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
• Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
• Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
• Pour over crust and top with coconut.
• Bake 20 minutes or until golden.
• Cool completely & cut into bars.
• Store in refrigerator.
• NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.

GLAZED LEMON-COCONUT BARS (COOKING FOR 2)

Steps:

• Heat oven to 350°F. In small bowl, mix 1/2 cup Bisquick® mix and 1 tablespoon powdered sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased 8x4-inch loaf pan.
• Bake about 10 minutes or until light brown. Meanwhile, in small bowl, mix remaining Bar ingredients. Pour coconut mixture over baked layer.
• Bake about 20 minutes or until set and golden brown. Loosen edges from sides of pan while warm. In small bowl, stir all Lemon Glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 2 rows.

GLAZED LEMON-COCONUT BARS

Steps:

• Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
• Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
• Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
• In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

POUND CAKE WITH LEMON COCONUT GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
• Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
• Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
• Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
• Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
• Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

LEMONY COCONUT BARS

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.

GLAZED LEMON-COCONUT BARS

Steps:

• Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
• Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
• Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
• In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.