CRUST:

1 1/3 c. all-purpose flour
1/2 c. sugar
1/2 c. butter, softened

Heat oven to 350 degrees. In small mixing bowl, combine all crust ingredients. Beat at low speed (about 2 or 3 minutes), scraping bowl often, until mixture is crumbly. Press on bottom of 9 inch square pan. Bake for 15 to 20 minutes until edges are lightly browned. Follow directions for variations of choice for filling.

LEMON FILLING:

In small mixer bowl, combine:

3/4 c. sugar
2 egg
2 tbsp. flour
1/4 tsp. baking powder
3 tbsp. lemon juice

Beat at low speed, scraping bowl often until well mixed. Pour filling over hot crust. Continue baking for 15 to 18 minutes or until filling is set. Sprinkle with powdered sugar. Cool. Cut into bars.

CHEESECAKE:

In small mixing bowl, combine:

1/4 c. sugar
1 (8 oz.) pkg. softened cream cheese
1 egg
1 tbsp. lemon juice

Beat at medium speed, scraping bowl often until well mixed. By hand, stir in 1/2 cup miniature semi-sweet chocolate chips. Spread filling over hot crust. Continue baking for 15 to 18 minutes or until set. Cool. Cut into bars.

PECAN FILLING:

In small mixing bowl, combine:

1/2 c. sugar
3/4 c. dark corn syrup
2 eggs
2 tbsp. flour
1/2 tsp. vanilla

Beat at medium speed, scraping bowl often until well mixed. By hand, stir in 1 cup chopped pecans. Pour filling over hot crust. Continue baking for 28 to 32 minutes or until set. Cool. Cut into bars.

CHERRY COCONUT FILLING:

In small mixing bowl, combine:

3/4 c. flaked coconut
1/2 c. firmly packed brown sugar
2 eggs
1/4 tsp. salt
1/2 tsp. almond extract

Beat at medium speed, scraping bowl often until well mixed. By hand, stir in 1/2 cup sliced almonds and 1/2 cup chopped maraschino cherries, well drained. Spread over hot crust. Continue baking for 25 to 30 minutes or until set. In small bowl, stir together 1 cup powdered sugar, 2 tablespoons of water and 1/2 teaspoon almond extract. Drizzle over hot bars. Cool. Cut into bars.