BUTTERY LEMON SQUARES

1 cup butter, at room temperature

1/2 cup plus 2 tablespoons powdered sugar

2 - 1/3 cups all - purpose flour

2 cups sugar

1 teaspoon baking powder

1 - 1/2 teaspoons grated lemon peel

6 tablespoons lemon juice

4 eggs

In a bowl, beat butter and 1/2 cup powdered sugar at medium speed until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.

Press dough evenly into a buttered and flour 9-by-13-inch baking pan. Bake in a 350 F oven until golden, about 20 minutes.

Meanwhile in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice and eggs to blend. Pour onto hot crust.

Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.

Let cool completely in pan, then cut into 24 bars.

Makes: 24 bars

NOTES:

The lemon squares can be chilled airtight for up to 2 days.

RASPBERRY ROYAL BARS

1 - 1/4 cups rolled oats

1 - 1/4 cups all-purpose flour

3//4 cup sweetened flaked dried coconut

1/4 cup plus 2/3 cup sugar

3/4 cup butter, melted

3/4 cup raspberry jam

3 egg whites

1/4 teaspoon cream of tartar

In a bowl, mix oats, flour, coconut, 1/4 cup sugar and salt. Add melted butter and stir until well blended. Press dough evenly into the bottom of a 9-by-13-inch baking pan.

Bake in a 325 F oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.

In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add remaining 2/3 cup sugar and continue to beat until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.

Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely in pan.

PUMPKIN ICE CREAM TORTE with GINGERSNAP CRUST

8 ounces of crisp gingersnap cookies

2 tablespoons sugar

3 tablespoons butter, melted

1 can (15 oz.) pumpkin, chilled

2 teaspoons pumpkin spice

About 1 - 1/4 cups caramel ice cream topping

1 quart vanilla ice cream, softened (see notes)

About 1 cup hot fudge sauce or chocolate topping

Candied walnuts or pecans

Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin, until cookies are finely crushed; pour into a 9 - inch cheesecake pan with removable rim (at least 2 - inch tall). Repeat to crush remaining cookies ( you need 1 - 3/4 cups total) and pour into pan. Add sugar and butter and mix. Press cookies mixture over bottom and about 1 - inch up side of pan.

Bake crust in a 325 F. oven until lightly browned, 10 to 12 minutes. Let cool about 5 minutes then chill or freeze until cold, 5 to 10 minutes.

In a chilled large bowl, mix pumpkin, pumpkin spice and 1/4 cup of the caramel topping until smooth. Add ice cream and mix until blended.

Working quickly, spoon about a third of the ice cream mixture into the cold crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce ( if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the candied walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, about 5 hours, then cover and freeze up to 1 week.

About 15 minutes before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly. Cut into wedges. Serve with additional caramel topping and fudge sauce (warm and stir again if too stiff) to add to taste.

Notes;

For the smoothest texture, use a rich, full-fat ice cream.

To soften slightly, heat it in the carton in a microwave oven at half power (50%) for 15 to 30 seconds.

YIELDS: 12 servings

CANDIED WALNUTS or PECANS

6 tablespoons sugar

2/3 cups walnuts or pecan pieces

In a heavy 8 to 10 - inch frying pan, combine sugar and walnuts pieces. Shake and stir over medium-high heat until sugar is melted and amber-colored, about 5 minutes. Pour onto a piece of foil and spread into a thin layer. Let cool until hard, about 7 minutes. Break into small piece.

Notes;

Use these sweet nuts in the Pumpkin ice cream torte or sprinkle on salads or ice cream.

Candied nuts can be made up to 2 days ahead, cool and store airtight at room temperature.

CARAMEL PECAN TART

3/4 cup butter, room temperature

1/4 cup brown sugar, firmly packed

1 egg yolk

1/2 teaspoon vanilla

1 - 1/2 cups al-purpose flour

3//4 teaspoon salt

2 - 3/4 cups pecans halves

1 - 3/4 cups sugar

1/4 cup water

2 tablespoons light corn syrup

1/2 cup whipping cream

Preheat oven to 350 F.

In a bowl, with a mixer on medium speed, beat 1/2 butter and the brown sugar until smooth.

Beat in egg yolk and vanilla. Add flour and 1/4 teaspoon salt and beat until mixture forms a ball.

Press dough over bottom and up sides of a 9 - inch fluted tart pan with removable rim. Freeze until firm, 15 minutes.

Meanwhile spread pecans in a large baking pan. Bake until lightly golden, about 8 minutes

(leave oven on). When pecans are cool enough to handle, chop 2 cups; reserve remainder.

Bake tart shell until golden, 16 to 18 minutes. Transfer to a wire rack.

Meanwhile, in a 3 to 4 quart pan over medium heat, combine sugar, corn syrup and 1/4 cup water. Stir until sugar is dissolved, then increase heat to high and boil,, swirling mixture occasionally, until mixture is a deep golden brown, 10 to 15 minutes. Remove from heat and stir in whipping cream, remaining 1/4 cup butter and remaining 1/2 teaspoon salt ( mixture will foam). Stir until smooth.

Spread chopped pecans in tart shell, then pour in hot caramel; spread level. Garnish edge of tart with reserved pecans halves. Let tart cool until caramel is firm enough to slice, at least 4 hours, or chill up to 2 days (bring to room temperature before serving). Cut into thin wedges.

Yields: 12 to 16 servings.

Notes: This fall safe press in crust makes this tart easy to pull off.

Prep and cooking time, about 1 hour, plus at least 4 hours to cool.