Feathersquares Recipes

Steps:

• Cream together margarine or butter and sugar.
• Beat in egg yolks.
• Stir in milk and vanilla.
• Sift together dry ingredients and beat in, mixing well, until smooth.
• Grease and flour an 8 x 8" square pan.
• Spread batter in prepared pan.
• Bake at 350°F for 20 minutes until top springs back when gently touched.
• Spread hot cake with raspberry preserves.
• Beat 3 egg whites stiff with 1/2 cup sugar.
• Spread on top of preserves.
• Sprinkle with coconut.
• Return to oven and bake until golden.
• Cool, cut into squares to serve.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish thoroughly with the butter.
• Heat a pan over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Add the spinach and cook until wilted, about 1 minute. Set aside to cool.
• Whisk the eggs in a large bowl with some salt and pepper. Add the cheese and stir until combined. Mix in the cooled sausage and spinach mixture.
• Pour the egg mixture into the prepared baking dish and bake until the eggs are cooked through and firm, 20 to 30 minutes. Let cool slightly, about 5 minutes, then cut into squares and serve.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Steps:

• Melt marshmallows and margarine.
• Add vanilla.
• Add the rest & stir.
• Put into a greased 9x13-inch pan.
• Chill.