This was a "Homemade Rhubarb Bar" recipe from BromaBakery.com that recommends to "Use room temperature ingredients — When making the cream cheese shortbread base, you need to let the butter and cream cheese come to room temperature before creaming them together. This will make the shortbread crust easier to mix and will give it a much better texture." And to "Chill the rhubarb bars — Just like lemon bars, these rhubarb bars need to cool completely in the fridge before you can cut into them. These bars need time to set properly, sorry to make you wait!" I used home grown fresh rhubarb stalks from our own backyard that I personally picked myself. I also added cherries and brown sugar to make the recipe "my own" a little bit. #onerecipeonetree #rhubarb #dessert #rhubarbdessert #dessertbars

While there’s nothing quite like a pumpkin pie, making a crust from scratch can be a little tricky. This recipe delivers all the creamy goodness of a pie while avoiding the effort of making a crust. I made this for a Friendsgiving dinner, and it was a major hit, with people coming back for seconds! So, not only is it easy, but delicious, too! This is definitely a recipe that I’ll be making again and again.The original recipe is from Taste of Home. However, I added a small amount of salt to the crust and also added some vanilla extract and nutmeg to the filling. The homemade whipped cream is optional, but highly recommended.#Thanksgiving #Holiday #Easy #Dessert

Based on a recipe from "allrecipes"- a few minor changes.

#MidnightCravingsWhat can be better than a slice of lemon shortbread bar for the smmer night cravings ? It has a buttery crispy cookie base and a sweet and tangy lemon curd filling which makes it absolutly yummy and refreshing !

I love shortbread just plain. But when I want to add in delectable flavors I whip up this batch. I hope you'll make these tasty shortbread bars and enjoy the great cinnamon flavor.

Mom gave me some pears which I never eat because of the grainy texture..so bam! This happened. So delicious!

A week after the attacks of 9/11, food writer Regina Schrambling wrote about the healing power of cooking. She shared this recipe, and I have been making it ever since.#maple #pecan #shortbread #bars #dessert #sweet #butter #pastry

This caramel shortbread bar has been around a long time. In trying to find its origin it seems most likely to have started in Scotland when milk, eggs and sugar were in short supply. So the caramel was made with a sweetend condensed milk. There are a few variations on the recipe but all have a shortbread crust, then a soft caramel layer topped with melted chocolate. My version adds toffee bits and a blend of chocolate topping. The darker you cook the caramel the firmer it will become. My bars have a soft consistancy. These bars are really simple to make and are delicious!

Combine the rich nuttiness of a buttery almond croissant with the fruity tartness of a raspberry jam bar, and you have these raspberry almond squares. The squares are a textural dream: a chewy, brown sugar base that's crowned with gooey almond frangipane and swirled with vibrant raspberry jam. A sprinkle of toasty sliced almonds and a dust of confectioners sugar add crunch, contrast, and a touch of elegance.

adapted from momontimeout.com

This is a simple and classic shortbread cookie that is elevated by the addition of citrus and woodsy flavors. I love this recipe and make it all the time for parties and potlucks. It’s not too sweet and the buttery shortbread just melts in your mouth. 😋Modified from Taste of Home#GlobalApron - Week 37 Rosemary, Lemon#Cookies #Holiday #Christmas #Sweet #Treat #Potluck #Party