Betty Crocker Mojito Bars

3 tablespoons light rum or 1 1/2 teaspoons rum extract plus 3 tablespoons water                                

16  fresh mint leaves, chopped

3/4 cup butter or margarine, softened

1/2 cup powdered sugar

2 cups Gold Medal® all-purpose flour

4 eggs

1 1/2 cups granulated sugar

1/4 teaspoon salt

2 teaspoons grated lime peel

2/3 cup fresh lime juice (from 6 limes)

2 to 3 drops green food color, if desired

2 tablespoons milk

1 tablespoon powdered sugar

 

In small bowl, combine rum and chopped mint. Set aside.

Heat oven to 350° F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed. Mix in 1 3/4 cup of the flour on low speed, just until well combined. Press in pan. Bake 22 to 25 minutes or until set and lightly browned.

Meanwhile, in large bowl, mix eggs and sugar, with whisk. Add remaining 1/4 cup flour and salt, mix with whisk until blended. Mix in lime peel, lime juice, food color and milk.

Place strainer over medium bowl; pour rum mixture into strainer. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves. Mix strained liquid into egg mixture, with whisk until well combined. Pour over partially baked crust. Bake 25 to 27 minutes longer or until center is set.

Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows. Store bars, tightly covered, in the refrigerate

Makes 24 bars

Valentine's Day Recipe - Chocolate Raspberry Crumb Bars

1 cup (2 sticks) butter or margarine, softened

2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1-1/4 cups (14-ounce can) NESTLÉ CARNATION Sweetened Condensed Milk
1/2 cup chopped nuts (optional)

1/3 cup seedless raspberry jam

Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1-3/4 cups of the crumb mixture onto bottom of greased 13x9-inch baking pan; reserve remaining mixture. Bake in preheated 350 degree F oven for 10 to 12 minutes or until edges are golden brown.

Combine 1 cup of the morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.

Stir nuts (if using) into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake at 350 degrees F. for 25 to 30 minutes or until center is set. Cool in pan on wire rack.

Lemon Bars

Crust:
1 c flour
1/4 c sifted powdered sugar
1/2 c butter
1/4 tsp butter flavoring



Combine by cutting with a pastry cutter or a fork until crumbly. pat into a 9" square greased pan. Bake at 350 degrees for 15 min. Cool.

Filling:

3/4 c sugar
1/4 c flour
1/2 tsp baking powder
2 eggs, beaten
2Tbls lemon juice
1/4 tsp lemon flavoring

Combine sugar, flour and bkg powder. Add beaten eggs and mix well. Add remaininig ingredients mixing well and spread on top of crust. Bake at 350 degrees for 25 min.



Cool and sprinkle the top with powedered sugar.

Cut into desired sized squares.