Fresh Raspberry Bars

1 cup unsalted butter (2 sticks) cut into 1-inch chunks
1/4 cup packed light brown sugar
1/2 tsp. kosher salt
2 cups unbleached all-purpose flour
Softened butter (for brushing sides of foil)
3/4 cup seedless raspberry jam or preserves 1 pint (2 cups) fresh raspberries
1/2 of an 8-oz. pkg. cream cheese, softened
4 oz. goat cheese (chévre) or 4 oz. cream cheese
1/2 cup granulated sugar
1 Tbsp. unbleached all-purpose flour
1 large egg
1 large egg yolk
2 Tbsp. finely shredded lemon peel (zest)
2 Tbsp. freshly squeezed lemon juice
1/2 tsp. pure vanilla Powdered sugar

Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with a 24-inch-long sheet of aluminum foil, leaving extra foil extending over ends (use these later to lift bars from pan); set aside. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.
2. Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. You're not trying to cream it, you're just mixing it in, Scott says. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients form an even, cohesive dough. "People tend to undermix shortbread, which makes it too crumbly," Scott says. "It's tough to overmix because of the amount of butter we use."
3. Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer (photo 2). Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
4. Lightly brush exposed sides of foil with softened butter to keep filling from sticking. Spread jam evenly over crust
5. Sprinkle evenly with raspberries.
6. With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith "For the most flavor, you want to do this right before baking," Scott says.
7. In a large bowl beat cream cheese and goat cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 tablespoon flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.
8. Pour custard batter evenly over berries .Tilt pan back and forth to distribute evenly. Bake at 350 degrees F for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
9. Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
10. Cut into long bars, peel foil from bottom, and transfer to cutting boars using side of a long knife or spatula (photo 11). "Cutting first on the foil results in cleaner edges," Scott says. Cut into 24 squaresSprinkle very lightly with powdered sugar. "It's much more interesting with just the rumor of sugar on top," Scott says.

Makes 24 bars. Nutrition Facts Calories209, Total Fat (g)12, Saturated Fat (g)7, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)1, Cholesterol (mg)48, Sodium (mg)88, Carbohydrate (g)23, Total Sugar (g)12, Fiber (g)1, Protein (g)3, Vitamin C (DV%)8, Calcium (DV%)3, Iron (DV%)4, This is from the May issue of Better Homes and Gardens. I used frozen unsweetened raspberries and jam with seeds. These are divine!

Frosted Butterscotch Chocolate Chip Bars

2 cups brown sugar, packed
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspooons baking powder
1/2 teaspoon salt
1 cup chocolate chips

Combine brown sugar and melted butter and beat well. Add eggs one at a time, beating well. Stir in dry ingredients and mix and then stir in chocolate chips. Spread in greased 9x13 pan. Bake 25 minutes at 350º. Do NOT overbake. Spread with frosting after cool. Frosting: 1/4 cup butter, 1/2 cup powdered sugar, 1/2 cup brown sugar, 1 teaspoon vanilla, 1-2 tablespoons milk. Beat well.