Crumb cake

Ingredients: 2 cups packed brown sugar 2 1/2 cups all purpose flour 1/2 teaspoon salt 1/2 cup butter or margerine, softened 1 teaspoon cinnamon 1/2 cup chopped pecan 1 cup milk 1 tablespoon baking powder whipped topping and pecan halves for garnish(optional)

Directions: Preheat oven to 350°F. In a mixing bowl combine sugar, flour and salt and cut in butter until the mixture resembles fine crumbs. Remove 1 cup of the mixture and combine with cinnamon and chopped nuts and set aside. To remaining crumb mixture add milk and baking powder. Spread into a greased 9 inch square pan and sprinkle with the remaining crumb mixture. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping and pecan halves for garnish. Yeild: 9 squares

Lemon Bars

Crust Ingredients: 2 sticks butter, melted (1 cup) 1/2 cup confectioners (powdered) sugar 2 cups flour Topping Ingredients: 4 eggs, beaten 1/2 teaspoon salt 2 cups sugar 8 tablespoons lemon juice 1 teaspoon baking powder 1/2 tablespoon lemon peel, finely grated 4 tablespoons flour powdered sugar for garnish

Directions: Preheat oven to 350°F. For Crust: Combine the three ingredients and press into a 9 x 13 inch pan. Bake for 15 minutes. For Topping: While the crust is baking, Combine topping ingredients. When the crust is done, pour topping mixture over it and then bake an additional 30 minutes. Cool and then garnish with powdered sugar sprinkled on top. Cut into bars.

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