A new year has started, and I failed to wish you guys a happy new year on time. Please accept this belated wishes and have the greatest year ahead of you!

To start off this year sweet, I thought I can write this recipe I made over Christmas to share with neighbors.  Since only a tiny bit was left home, I had to make one more batch the next day.  If you are familiar (and in love) with Krusteaz’ Key Lime Bars, this will save your day!

Found the recipe in Wisconsin Electric’s “The Cookie Book” that they have distributed in 1998.

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1/4 tsp salt
• 2 cups all purpose flour

Topping

• 4 eggs
• 1.5 cups sugar
• 1/4 cup all purpose flour
• 2 Tbsp grated lemon zest
• 1/3 cup lemon juice
• 1.5 cup sliced almonds

1. In bowl, cream together butter, sugar and salt until light. Stir in flour. Press into ungreased 9×13 baking dish, bake at 325F for 35 mins or until brown
2. In bowl, whisk all the topping ingredients (minus the almonds) until smooth. Pour over base. Sprinkle with sliced almonds. Bake at 325F for 20 - 25 mins (or until set)
3. Cool and cut into squares.  Makes 15 big or 60 small ones

Finally I was able to get some good quince and made the dessert I promised some time ago! Simple and full of elegant flavors; this dessert is one of my favorite fall/winter desserts. If you have a chance to buy nice, firm quinces your dessert would be ready in an hour, with no much effort.

Quince Dessert (6 servings)

• 3 quinces (total of approximately 750gr ~ 25 oz)
• 6 - 7 Tbs sugar
• 6 - 7 whole cloves

1. Wash and cut the quinces lengthwise in half
2. Cut the stem, scoop out the seeds, reserving all. If you like, you can also peel them, again reserving the peels
3. Put the half quince pieces, hollow side facing up in a saucepan with a lid, next to each other, in one layer. Fill the seed holes with sugar (1 Tbs each should be plenty.)
4. Put the seeds, peel and the cloves in the pan (use these to prop up any of the quinces that do not want to stand up on their belly.) Add 2 cups of water to the pan
5. Using low heat, cook the dessert until the water becomes a thick syrup; about an hour
6. Serve warm, if you can, using some of the syrup as a topping. With a mound of whipping cream on top!