Whole Graham Crackers

3/4 cup Butter
2/3 cup Brown Sugar
1/2 cup Milk
1 tsp Vanilla
1 1/4 cups Graham Cracker Crumbs

Icing
1 1/2 cups Icing Sugar
3 tbsp Butter
4 tsp Water
1/2 tsp Vanilla

Directions:
- Line ungreased 9x9 pan with graham crackers (trim to fit)
- Combine butter, brown sugar, milk and vanilla in large saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat.
- Stir in graham cracker crumbs.
- Pour mixture over graham crackers in pan.
- Cover with another layer of graham crackers (trim to fit). Cool
- To make the icing, mix the 4 ingredients in a bowl. Add water if icing seems stiff or more icing sugar if icing is too runny. Spread icing mixture over top of graham crackers.
- Cut and serve

Lemon Tart Filling

9 whole eggs
400g sugar
200ml Lemon Juice, bottled or fresh
250ml 35% cream

Directions:
- combine sugar and eggs in a bowl
- add lemon juice and 35% cream
- strain and chill for up to 2 hours

Sugar Dough Recipe

125g sugar
285g unsalted butter, softened
pinch of salt
2 eggs
460g All Purpose Flour

Directions:
- Cream butter, sugar and salt until smooth
- add in egg 1 at a time
- mix in flour until smooth
- chill for 1 hour
- roll out dough 1/4" thick into 9" tart pan and chill 1/2 hour
- pour in lemon filling and bake in a preheated oven at 350 degree for 30 minutes or until shell is golden and filling is set.
- cover the tart with tin foil if the top is browning to fast.
- chill for 2 hours before serving
- top with whipped cream and fresh berries

Ingredients:
3/4 cup unsalted butter (softened)
3/4 cup sugar
3/4 cup brown sugar (packed)
2 lg eggs
1 tsp vanilla
1 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 cups oats
1 1/2 cups raisins

Directions:
1. Heat oven to 375ºF
2. Beat butter and sugars until light and fluffy
3. Add eggs and vanilla to butter mixture and blend
4. Sift together flour, baking soda, salt and cinnamon and gradually add to butter mixutre
5. Stir in oats and raisins and mix well
6. Roll into Timbit sized balls and place on an ungreased cookie sheet approx. 2" apart
7. Bake 8-10 min or until golden
8. Let cool for 1 min and then move to a wired cooling rack

yields 2-3 dozen cookies