Cherry Blossoms
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Zucchini Bars
8 cups zucchini (peeled, seeded, and sliced like apples)
Cook the zucchini in ā
c lemon juice until tender. Add 1 cup sugar, Ā¼ tsp nutmeg, and Ā½ tsp cinnamon. Simmer a few more minutes and then add a Ā½ cup crust mixture to thicken and cool.
Crust
4 cups flour
2 cups sugar
1 Ā½ cup butter
Just stir like pie crust. Pack half of the entire bowl on an ungreased 10ā15 cookie sheet. Bake 10 minutes at 350Ā°.
Put cooled filling on top of baked crust.
Add Ā½ tsp of cinnamon to remaining crust mixture. Place on top of filling. Bake for 30 minutes at 375Ā°.
Lemon Bars
2 cups flour
Ā½ cup powdered sugar
1 cup butter
4 eggs
1 Tbsp cornstarch
Ā½ cup lemon juice
Ā¼ cup flour
1 ā cup sugar
Ā½ tsp baking powder
Mix the 2 cups of flour and powdered sugar. Ā Cut in butter until it clings together. Press into a 9 ā 13 in. pan. Ā Bake at 350Ā° for 20-25 minutes or until lightly browned.
Beat eggs, sugar, and the lemon juice together. Ā Add the Ā¼ flour and baking powder. Ā Stir and then pour over baked crust. Ā Bake at 350Ā° for 25 minutes or more. Ā Sprinkle with more powdered sugar. (if you use a paper doily you can make a fancy pattern on the lemon bars) Ā
Masking tape is awesome just so ya know…because if you are like me you can’t paint a straight line.
I made this set for a kindergarten teacher but if you have little kids I think it would be a cute project to do with them as well. ( I used sharpie to color them but if you are gonna do this with little kids markers would work.)
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