Last bars of the year

For the past year, I’ve been working my way though all of the baked confections in Cook’s Illustrated big cookbook.  As 2014 comes to a close, I am ending the year with the three confections that I had left to try.

1)  Classic brownie with a coconut pecan topping

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This is delicious.  The topping is very much like the coconut-pecan frosting I like to use with a german chocolate cake.  Very decadent and probably best not to eat it all at one time.

2)  Raspberry-blueberry Streusel bars

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Hard to do in the wintertime when fresh raspberries (which is what the recipe called for) are hard to find and expensive if you find them.  So, I used a combination of frozen raspberry and blueberries mixed into raspberry preserves as my fruit filling mixture.  It actually turned out quite well!  The fruit mixture is sandwiched between a classic shortbread and a topping made of shortbread pieces, oatmeal, and pecans.  YUM.

The recipe also gives variations to use all blueberry or all strawberry as well.  Ideas to ponder…

3)  Classic lemon bars

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This a classic recipe.  No frills and whistles – just celebrating the lemon and letting it shine.

So, on to new ideas for 2015?  Well, given how delicious these turned out, these recipies may revisit us again real soon.

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