Oatmeal Lemon Crumble Squares (egg free)

I love oatmeal anything!

The middle layer is made with sweetened condensed milk - 

that's always a YES in my book!

This is a simple recipe I saw at Sally's Baking Addiction - 

whose recipes I've learned to trust!

Go check this post out at her site...she 'only' has 131 

comments there!!! (I can only dream of having that many!) 

She shares lots of helpful tips for making this too. 

The crumbly oatmeal crust has brown sugar!  MMMM! 

You'll be so glad you whipped up this easy, egg-free recipe. 

The filling is only 2 ingredients and the taste of the cookie

square is so refreshing!!

THIS IS A GREAT DISH TO SERVE COMPANY!

(which I'm planning to do!) 

The bars freeze nicely, which is a real plus,

and means you can make them ahead! 

I like to cut my cookie bars in small squares so if folks

just want a taste, they don't have to try a larger cookie. 

(hover over photo to pin) 

OATMEAL LEMON CRUMBLE SQUARES 

CRUST & TOPPING: 

7 Tb. unsalted butter, softened to room temp

2/3 c. light or dark brown sugar

(original recipe calls for 3/4 c. packed) 

1 tsp. pure vanilla extract

1 c. all purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 c. quick or old-fashioned oats

(I love the texture of old fashioned!) 

LEMON FILLING: 

1 can (14 ozs.) full fat sweetened condensed milk 

6 Tb. lemon juice

(about 2 lemons) 

1 Tb. lemon zest 

Preheat oven to 350*.  Line an 8-in square baking dish with parchment

paper, leaving overhang on opposite sides.  Spray lightly with non-stick cooking spray. 

CRUST: In a medium bowl, beat butter and brown sugar on medium high speed of mixer until combined, about 1 minute.  Scrape down sides and bottom of bowl; add vanilla; beat until combined. Add flour, baking powder, salt and oats; beat on medium until blended evenly. Mixture will be crumbly. 

Lightly press a little more than half into bottom of prepared baking dish. Bake 12 minutes. 

FILLING: In small bowl, whisk sweetened condensed milk, lemon juice and lemon zest together.  Pour and spread evenly over prebaked crust (while it's hot); Sprinkle remaining crumbled mixture evenly 

over the top. 

Bake for 22 - 25 minutes or until edges are lightly browned.  Avoid over-baking.  Remove from oven and place pan on wire rack to cool. 

When completely cooled, lift bars out with parchment paper overhang.  Cut into squares. 

Store any leftover bars in the fridge for up to 1 week. 

(Or freeze, wrapped tightly, then placed in a ziploc bag, for 2 months) 

​

Glazed Lemon Loaves (from a cake mix)

Yum oh yum!!!! 

Just the right amount of tang with a sweet lemony glaze.  If you like lemon flavor, you're going to love this easy loaf. 

I get repeated requests from folks who buy this from me at 

Farmer's Market.  

And because it starts with a cake mix, it's simple to whip up.

It freezes nicely too.  (Yes, even with the glaze on it) 

Only 4 simple ingredients (plus water!) - get busy in the kitchen!  

(hover over photo to pin) 

GLAZED LEMON LOAF 

Bread: 

1 (16 ozs.) box lemon cake mix 

1 box(4-serving size) instant lemon pudding 

1/2 c. vegetable oil or melted coconut oil

1 c. cold water

4 eggs 

Glaze: 

1-1/2 c. powdered sugar

2-3 Tb. lemon juice (fresh is best)

1/2 tsp. vanilla extract 

(add 1 - 2 tsp. lemon zest for extra 'zing' if desired)

Preheat oven to 350*.  Grease and flour 2-8" loaf pans; set aside.  

In large bowl, combine all ingredients - beat with hand mixer for about 4 minutes. 

Divide batter evenly into prepared pans; bake about 40 minutes or until a toothpick inserted in the middle comes out fairly clean..(

a few moist crumbs is fine). 

 While loaves are baking, in small bowl, combine glaze ingredients. 

Place baked loaves on wire rack to cool; poke holes all over tops with toothpick or meat fork. Drizzle glaze all over after loaves have cooled at least 10 minutes. let stand at least 10 minutes more; remove from pans to cool completely. 

If freezing, wrap completely cooled loaves with plastic wrap; place inside sealed container or ziploc freezer bags. 

You might also enjoy...

Luscious Lemon Cooler Cream Cake

 

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The Bryan Times - August 19, 2019 - Lemons

While I do remember I shared some lemon recipes with you a few months ago, there are so many options using this citrus fruit loaded with Vitamin C, I just had to share more ideas. And I did say I'd share some lemonade recipes, so here you are...

I'm sure you've heard the old saying, "When life hands you lemons, make lemonade". While that's a great perspective, we can do so much more with lemons and their peel. 

                                                        

Luscious Lemon Cooler Cream Cake

Use juice or peel to freshen your microwave, and help you get it clean in no time! Add lemon rinds (or juice) to a microwave-safe bowl (I use my glass measuring cup) filled with 2 c. water. Microwave on high for four or five minutes. Let stand another five minutes, allowing the water to steam the walls and top of the oven. Remove the hot bowl (carefully!) and wipe away the mess with a towel. AND the microwave will smell clean and fresh. You're Welcome!

If your fridge needs a pick-me-up, dab a cotton ball or sponge in lemon juice and leave it in the refrigerator for a few hours to neutralize odors. 

My sis-in-love, Carol Herman, shared this dessert with us at a recent Baker Sibling gathering.  We all went a little crazy over it. The only thing I changed was to cut the amount of cold water in half. 

LEMON COOLER CREAM CAKE

1 box (18 ozs) lemon cake mix

1 c. very hot water

1/2 c. cold water

2 sm. boxes (4-serving size) lemon jello, dry

1 c. milk

1 sm. box (4-serv. size) instant lemon (or vanilla) pudding mix

1 tub (8 ozs.) frozen whipped topping, thawed

Prepare cake and bake in a 9" x 13" baking dish, according to package directions. Remove from oven then poke holes all over the top of the cake with a fork. 

In glass bowl, combine 1 c. hot water with 1 box lemon jello; stir until dissolved; add 1/2 c. cold water, then pour mixture over warm cake. Chill in refrigerator until cool. 

In a large bowl, whisk together milk, instant pudding mix and second box of lemon jello until powders are dissolved, and not grainy.  Fold in whipped topping and spread over cake.  Refrigerate until serving. Yield: 12 - 15 servings

Hope you enjoy these fruity, refreshing drinks. Great to help you 'chill'.                       

Simple Homemade Lemonade

(Sugar Free Option) 

SIMPLE HOMEMADE LEMONADE

1 scant cup (just less than) sugar or sweetener

1 c. water

7 c. water (sparkling - for a 'kick') 

1 c. fresh squeezed (or bottled) lemon juice 

1 lemon, quartered, for serving

1 lemon sliced, for serving

Make a simple syrup by adding sugar and 1 c. water to a saucepan; heat until sugar is dissolved. (I used a microwave safe dish and warmed it for 2 minutes - stir until sugar dissolves). Allow to cool. 

Add 7 cups water and lemon juice to 2-qt. pitcher.  Add simple syrup and stir well. Pour into tall glasses filled with ice. Add a slice or two of lemon...garnish the rim with a lemon wedge and serve with a smile. Yield: 6 - 8 servings.  Recipe can easily be doubled to make a gallon! TIP:  I suggest not adding slices to lemonade until ready to serve as the peel can make the lemonade bitter if it sits too long. 

WATERMELON LEMONADE

2 c. water

3/4 - 1 c. sugar 

(or xylitol..or your fav sugar substitute)

1 c. freshly squeezed lemon juice (strained) 

(about 6 - 8 lemons)

2 generous cups of cubed watermelon (seeds removed)

2 c. cold water or sparkling water

Ice

In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.

Lady Bird Johnson once said  “Children are likely to live up to what you believe of them."

No Bake Lemon/Blueberry Cheesecake Pie (Sugar free options)

I've been wild about no bake cheesecakes for a long time, but am always willing to try ANOTHER new recipe! 

I enjoy the simple recipes from Amanda at I am baker and this is just another one that invited me to whip it up. 

I revised it a bit by using less cream cheese and powdered sugar...

and I used SUKRIN icing sugar free powdered sugar.  

(Info below comes from Netrition website)...

Sukrin Icing is finely ground Sukrin with a little bit of added Stevia. Sukrin Icing is a natural origin powdered sugar alternative that dissolves easily and is perfect for no-bake desserts or cakes, butter cream and cream cheese frosting, and iced teas. Sukrin is made of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process. A small amount of steviol glycosides is added to obtain the same sweetness as regular powdered sugar.

I find it works well when I need something sugar free....

I also decided to add a few fresh blueberries that I'd just gotten from our local farmer's market.  I love the lemon/blueberry combo! 

Anyway...this dessert is very fluffy and simple to put together. Lemon is always a refreshing summer flavor! 

You decide how much LEMON you want by adding more or less of the powdered sugar, and also adding lemon extract, or choosing not to. 

And I think nothing beats the flavor of fresh squeezed lemons! 

Kudos to this awesome recipe! 

The blueberries are optional...

This recipe kept very nicely in the fridge for 5 days! 

Amanda's recipe has a fuller pie filling and she also shares a recipe for a Shortbread crust. MMM! 

NO BAKE LEMON/BLUEBERRY CHEESECAKE PIE 

2 pkgs. (8 ozs. each) cream cheese, softened to room temp

3/4 heaping c. powdered sugar, or more to taste

(or Sukrin icing sugar for sugar free) 
juice of 1 lemon, just about 1/4 c. 
1 tsp. lemon extract
yellow food coloring, optional 
2 c. (sugar free) whipped topping (more to garnish)
3/4 c. fresh blueberries, washed and dried 
lemon slices for garnish, optional 
8" prepared graham cracker crust

In a large bowl, beat cream cheese until it's light and smooth. Add powdered sugar, lemon juice and lemon extract; beat until blended well.  (If using food coloring, add a few drops now). Fold in whipped topping by hand, then fold in blueberries; pour mixture into prepared pie crust. Refrigerate for at least 2 hours before serving. Serve with remaining whipping topping; adding a lemon slice for garnish, if desired. 
(Add some fun by making a twist)


Linked to 
Meal Plan Monday



You may also enjoy...


Easy Biscoff Cheesecake Pie

Gooey Bars

​

Luscious Lemon Cooler Cream Cake!!! (A must-make!)

Oh my! If you are a lemon lover, you're going to go wild over this amazing dessert!

My Sis-in-Love, Susie, brought this to a Baker sibling gathering recently and we 

all agreed it is a fabulous summer dessert! 

This is not a very good picture, but I hope it inspires you to try it.  It's simple to make...don't be surprised if your family doesn't ask for it again - pronto!

It is VERY moist! SO moist that we didn't even cut it into pieces, we just scooped it out with a big spoon!

It's similar to a jello poke cake with a 'frosting' made with whipped topping, dry pudding mix and jello too.  It's hard to stop eating it after one piece!!! 

It's great to make ahead and let it set overnight to 'marry' the flavors. 

Not only is this an awesome dessert, it's frugal too! That's always a plus. 

Susie got the recipe here from allrecipes.com

(there's a video there if you're interested!) 

This cake has over 200 wonderful reviews!!

The only change I made was to cut back cold water from 1 c. to 1/2 c.

(hover over photo to pin)

LEMON COOLER CREAM CAKE

1 box (18 ozs) lemon cake mix

1 c. very hot water

1/2 c. cold water

2 sm. boxes (4-serving size) lemon jello, dry

1 c. milk

1 sm. box (4-serv. size) instant lemon (or vanilla) pudding mix

1 tub (8 ozs.) frozen whipped topping, thawed

Prepare cake and bake in a 9" x 13" baking dish, according to package directions. Remove from oven then poke holes all over the top of the cake with a fork. 

In glass bowl, combine 1 c. hot water with 1 box lemon jello; stir until dissolved; add 1/2 c. cold water, then pour mixture over warm cake. Chill in refrigerator until cool. 

In a large bowl, whisk together milk, instant pudding mix and second box of lemon jello until powders are dissolved, and not grainy.  Fold in whipped topping and spread over cake.  Refrigerate until serving. 

Yield: 12 - 15 servings

You might also enjoy...

Tasty Lemon Chess Pie

Glazed Lemon Bread (AKA Lemonade Bread)

​

{New Recipe} Simple Homemade Lemonade (Sugar Free Option)

You know the old adage...

WHEN LIFE GIVES YOU LEMONS...MAKE LEMONADE!

That's exactly what I did after Ohio friends came home from wintering in Arizona and brought us the biggest lemons I've ever seen!

They were nearly twice as big as the ones I'd recently gotten at Walmart! 

They actually picked them from a tree in their yard...she said they couldn't get to the lemons in the middle of the tree because of the big thorns!

(Interesting fact I don't believe I've ever heard before). 

To enjoy this refreshing drink, just make a simple sugar syrup and add to the fresh squeezed lemon juice and some water and enjoy! 

(For a twist, you can always blend fresh watermelon or berries to

add a fruity 'pop' to your lemonade, using 2 cups puree, strained or not). 

I wanted ours to be sugar free, and xylitol is my choice of sweeteners.  I used just a little bit less than 1 cup and thought it was perfect. 

It was just divine!!!!! 

I chose Gina Neely's - Food Network recipe and was very glad I did!

Enjoy soon! 

(If you prefer, you can always try adding 2 Tb. syrup to each glassful that you serve..adding more if you'd like).  

We like ours with just a touch of 'tart'....

SIMPLE HOMEMADE LEMONADE

1 scant cup (just less than) sugar or sweetener

1 c. water

7 c. (sparkling - for a 'kick') water

1 c. fresh squeezed lemon juice 

(you can use bottled...I won't judge=)

1 lemon, quartered, for serving

1 lemon sliced, for serving

Make a simple syrup by adding sugar and water to a saucepan. (I used a microwave safe dish and warmed it for 2 minutes - stirred until sugar was dissolved). Allow to cool. 

Add 7 cups water and lemon juice to 2-qt. pitcher.  Add simple syrup and stir well. Pour into tall glasses filled with ice. Add a slice or two of lemon...garnish the rim with a lemon wedge and serve with a smile. 

Yield: 6 - 8 servings 

(depending on size of your glasses) 

Recipe can easily be doubled to make a gallon! 

TIP:  I suggest not adding slices to lemonade until ready to serve as the

peel can make the lemonade bitter if it sits there too long. 

You might also enjoy...

No Calorie Sweet Green Tea

Lowfat Pina Colada Smoothie (no sugar added)

​

The Bryan Times - Lemon recipes - April 1, 2019

When I think of lemons, I always think of sunshine and springtime so I'm hoping these recipes will help brighten your days as we anticipate warmer temperatures.  

Luscious Lemon Sheet Cake

Lemons are high in Vitamin C, and are rich sources of potassium, calcium, phosphorus, magnesium. They also have little fat and calories.  

Buy large lemons and limes as they tend to be much sweeter. A fresh lemon should give a little when squeezed or pressed with your thumb.  

To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.

For best results keep in the refrigerator in the crisper drawer where they will keep much longer than at room temperature.

Drinking lemon juice with warm water helps reduce joint and muscle pain and is also good for your dental health as it helps with toothache and prevents gingivitis. 

Don’t waste anything because once lemons are squeezed (I save some of the zest to put in the freezer too), you can run the rinds through your garbage disposal and have a clean-smelling kitchen.

EASY LEMON MERINGUE PIE 

1 - 9 inch pie shell, baked

3/4 (heaping) c. sugar

1/3 c. cornstarch

1/4 tsp. salt

2 lemons, juiced (about 1/2 c.)

1 Tb. lemon zest

4 egg yolks (use the whites for the meringue)

2 Tb. butter 

1-1/2 c. water

In medium saucepan, using a wire whisk, mix sugar, cornstarch and salt.  Mix in lemon juice, zest, egg yolks, butter and water.  Cook over medium low heat until filling thickens.  Pour into (cooled) pie shell.  Top with meringue. 

Meringue:

4 egg whites

2 Tb. sugar

1 tsp. vanilla extract

Beat egg whites with mixer until foamy; add sugar and vanilla; continue beating until peaks form.  Spread on top of pie covering entire pie.  Place under oven broiler until browned or bake in 350* oven until brown on top.  Watch carefully!

There's nothing like freshly squeezed lemonade to make you feel pampered and to quench your thirst in warmer temps.  This recipe has options for you to sweeten it. Start with small amounts of sweetener, it's always easier to add a little more if desired. Be watching for some flavored lemonade recipes this summer. 

OLD FASHIONED LEMONADE (with sweetening options)

6 fresh lemons, juiced (about 1 cup)

2 quarts water (8 cups)

1/2 c. sugar or more (dissolved in a little hot water first) OR

1/3 c. honey (dissolved in hot water) OR

1 tsp. liquid Stevia (vanilla or lemon drop flavor) for sugar free

1 cup ice cubes

Slice lemons in half, squeeze out juice into a bowl; remove seeds. Add juice to a large pitcher. Add 2 quarts of water, then stir in sweetener. Refrigerate; serve over ice. 

Even though this simple recipe doesn't actually have lemon juice in it, lemon lovers will find this moist 3-ingredient dessert irresistible.

LUSCIOUS LEMON SHEET CAKE 

1 box (18 ozs) lemon cake mix

4 eggs

1 can (15 ozs) lemon pie filling

Preheat oven to 350. Grease 15" x 10" x 1" jelly roll pan (cookie sheet with sides). In large mixing bowl, beat cake mix and eggs until well blended. Stir in pie filling and beat until smooth. Pour into prepared baking pan and spread evenly. Bake 18-20 minutes or until toothpick inserted near center comes out clean. Remove from oven; cool; frost.

CREAM CHEESE FROSTING

1/2 c. butter or margarine

4 ozs (lite) cream cheese, softened

2 c. powdered sugar

1-1/2 tsp. vanilla (or lemon) extract

chopped toasted pecans, optional

In small mixing bowl, beat butter and cream cheese until smooth. Add powdered sugar and vanilla. Blend well. Spread over cooled cake. Sprinkle with pecans if desired. Store leftovers in refrigerator. Yield: 24 - 28 servings.

Optimist: Someone who isn't sure whether life is a tragedy or a comedy, but is tickled silly just to be in the play. ~Robert Brault