Cherry Tarts

My favorite recipe from Grandma Lyons

Preheat oven to 350.
(Note: Oven MUST be hot before inserting tarts)

Grease 12 x 18 jellyroll pan (cookie sheet with sides)

Cream together 2 1/4 cups sugar and 3 sticks softened butter.
Add 1 1/2 Tblsp. vanilla and 6 eggs.
Add 3 cups flour and mix well.

Use pastry knife or spatula and spread mixture onto pan evenly.
With a knife, lightly section into 24 squares (6x4).
Drop spoons of pie filling (cherry, blueberry, peach etc.) -
NOT canned fruit - onto the center of each square
(the batter will melt up over the edges of the filling IF OVEN IS HOT)
Bake 25 - 30 minutes,
until edges just begin to turn brown and batter is golden.
Cool and cut into squares.

Pumpkin Squares

Recipe passed down from Grandma Lyons

Ingredients:
1 1/2 cups oil
3 cups sugar
1 large can pumpkin (not pie filling)
6 eggs Mix together in large mixing bowl.
3 cups flour 3 tsp. baking powder
1 1/2 tsp. baking soda 3/4 tsp. salt
3 tsp. cinnamon

Directions:
Mix together and add to the above mixture.
Spread mixture evenly into 12 x 18 jellyroll pan.
(cookie sheet with sides)
Bake @ 350 for 25 - 35 minutes, until toothpick comes out dry.
Frost when cool with 2 cans cream cheese frosting.

Apple Crisp

Recipe from Grandma Lyons

Peel, core and slice enough apples to fill the pan you are using.
Sprinkle cinnamon on top, to taste.
Prepare topping -
(double the recipe if you are using a larger pan than the 8x8)

Ingredients:
1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt

Directions:
Mix dry ingredients together.
Break one egg into mixture and cut with a fork or
pastry cutter until crumbly.
(not all flour mixture will be absorbed)
Pour mixture over apples.
Melt 1/2 cup butter or margarine and pour over mixture.
Bake @ 350 for 40 minutes to 1 hour, until browned.

Banana Muffins

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
  

Directions:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.