FFf Eclectic Red Barn: Glazed Lemon Coconut Bars

Sunday, November 2, 2014

Glazed Lemon Coconut Bars

I wanted to make a dessert the other night and everything I wanted to make I didn't have this ingredient or that ingredient. So I reached for something with lemons since I had many of them. I found these Lemon Coconut Bars from Betty Crocker so that was going to be the dessert. 
Eclectic Red Barn: Glazed Lemon Coconut Bars


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.
Eclectic Red Barn: Lemons from the tree

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. 
Eclectic Red Barn: Glazed Lemon Coconut Bars

So the next time you want to make something and don't have all the ingredients, substitute another ingredient.  Happy cooking!

Recipe                                                                   Print


Glazed Lemon-Coconut Bars

glazed lemon coconut bars.JPG

  • Prep Time 15 min
  • Total Time 1 hr 50 min
  • Servings 16

Ingredients:


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

Lemon Glaze:


½ cup powdered sugar

1 tablespoon lemon juice

Directions:


  • 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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