All was well until I reached for sugar. Oops, I only had about a 1/4 of the 3/4 cup that I needed. Now what should I do. I could probably forget about it, but you know when that idea is in your mind, and nothing will deter you. That is were I was.
What could I substitute for the sugar? Molasses, dark Karo, brown sugar, honey?? No molasses or honey - so they were out. That left brown sugar or dark Karo. I didn't have enough dark Karo - about 1/4 cup so I still needed something else - brown sugar. At this point I am determined but beginning to wonder how this dessert is going to turn out.
I knew the lemons would be great since I had just picked them. They are hugh this year. Some were not as yellow as in the store, but oh so juicy.
It turned out great. Of course I have no idea how the original recipe tasted, but my husband loved it. I guess that is how new recipes are created. I am not one who shy's away from trying new things or making substitutions. I think it comes from living over seas and not having access to so many of the ingredients that I was used to. I had to try new ingredients and make lots of substitutions . Sometimes it doesn't work but more times than not, my concoctions have turned out great.
So the next time you want to make something and don't have all the ingredients, substitute another ingredient. Happy cooking!
Glazed Lemon-Coconut Bars
- Prep Time 15 min
- Total Time 1 hr 50 min
- Servings 16
1 cup Bisquick Heart Smart® mix
2 tablespoons powdered sugar
2 tablespoons firm butter
¾ cup granulated sugar
¼ cup flaked coconut
1 tablespoon Bisquick Heart Smart® mix
2 teaspoons grated lemon peel
2 tablespoons lemon juice
½ cup fat-free egg product
½ cup powdered sugar
1 tablespoon lemon juice
- Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
- Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
- Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
- In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
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