ADD-ON BROWNIES
from "Mom’s Big Book of Baking"
1/2 cup butter
2 oz. unsweetened chocolate
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
2 large eggs
1 tsp. vanilla
1 cup any combination nuts, chocolate or peanut butter chips, and/or chopped dried fruit
Preheat oven to 350ºF. Line 8” square baking pan with heavy-duty foil, making sure foil is tucked into all corners and that there is at least 1” overhanging top of pan on all sides. Put 1” of water in bottom of double boiler or medium saucepan and bring to a bare simmer. Combine butter and chocolate in top of double boiler or in stainless steel bowl and set on top of simmering water, making sure water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until chocolate and butter are completely melted. Set aside to cool slightly. Combine flour, baking powder and salt in small mixing bowl. Whisk together sugar and eggs in large bowl. With wooden spoon, stir in chocolate mixture and vanilla. Stir in flour mixture until just incorporated. Stir in add-ons. Pour batter into prepared baking dish. Bake until just set in center, 30-35 minutes. Let cool completely on wire rack. Grasping overhanging foil on either side of pan, lift out brownies and place on cutting board. Cut into 16 squares. Cookies will keep at room temperature in an airtight container for up to 3 days.
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Almond Brownie Squares
3/4 cup flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
3 oz. unsweetened chocolate, chopped
1 cup sugar
1 tsp. vanilla
2 eggs
1 cup coarsely chopped blanched almonds
Preheat oven to 350ºF. Grease and flour 9x13" baking pan. In small bowl, stir together flour, baking powder and salt. In heavy, medium saucepan over low heat, melt butter and unsweetened chocolate, whisking until blended and smooth. Transfer to large bowl. Add sugar and vanilla; blend well. Whisk in eggs, then flour mixture. Spread in pan. Scatter almonds evenly over batter. Bake 18-22 minutes, until top is firm to the touch. Let cool completely on wire rack. Cut into bars or cut into large pieces, between the almonds, then break into smaller pieces. Makes 2 dozen.
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Almond Brownies
1 cup almond paste at room temperature
2 oz. unsweetened chocolate
2 cups sugar
1 cup butter, room temperature
3 large eggs
2 tsp. vanilla
1 cup flour
1/4 tsp. baking powder
1 cup chopped toasted almonds
4 oz. semisweet chocolate
Preheat oven to 325ºF. Butter and flour 9x13” pan. Place almond paste on a piece of waxed paper approximately 20” long. Place another piece of waxed paper the same size on top and roll the almond paste out between them into a 9x13” rectangle; set aside. Melt unsweetened chocolate in double boiler over hot water or in heavy pan over low heat; let cool. In large bowl, cream butter and sugar together. Add eggs one at a time, beating well after each addition. Beat in melted chocolate and vanilla, then stir in flour and baking powder. Fold in almonds. Scrape half the batter into pan and spread evenly. Top with layer of almond paste. Spread remaining batter over almond paste. Bake about 45 minutes. Let cool. Melt semisweet chocolate in double boiler or heavy pan over low heat. Let cool slightly, then spread over brownies. Cut into squares.
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Almond Fingers
2 Tbsp. butter
2 Tbsp. sugar
1 cup pastry flour
1/4 pound blanched almonds, finely chopped
2 eggs
3/4 cup powdered sugar
2 tsp. baking powder
1/4 tsp. salt
Cream butter, and sugar, add egg yolks. Sift flour with baking powder and salt, add to creamed mixture. Pat to 1/2 thickness in buttered pan. Add powdered sugar to finely chopped almonds. Bake in a 350ºF.oven for 15 minutes or until golden brown, cut while warm.
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Almond Cinnamon Bars
1-1/4 cups flour
1/4 tsp. salt
1/2 cup sliced almonds
1/2 cup sugar
1 tsp. cinnamon
1/2 cup cold butter, cut into pats
1 egg yolk
1/2 tsp. almond extract
Preheat oven to 350ºF. Grease and flour 9x13" pan. Put flour, salt, almonds, sugar and cinnamon in bowl of food processor and process until almonds are coarsely ground. Add butter and process just until mixture is crumbly. Add egg yolk and almond extract. Process again, scraping down bowl several times, until evenly blended. Press dough firmly into pan. Bake 22-24 minutes, until lightly browned. Let cool on wire rack until warm. Cut into bars, but allow to cool completely before removing cookies from pan. Makes 3 dozen.
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Almond Toffee Bars
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg yolk
1 tsp. vanilla
2 cups flour stirred with 1/4 tsp. salt
1/2 cup chopped almonds, toasted
4 oz. milk chocolate, chopped into chip-size pieces
Preheat oven to 350ºF. In large bowl, cream butter, sugar and brown sugar. Add egg yolk and vanilla; beat well. Gradually add flour, blending well after each addition. Stir in half the chopped almonds. Spread evenly in 9x13" pan. Bake 24-26 minutes, until top is lightly browned and puffy (top will flatten out as it cools). Place pan on wire rack and immediately scatter chocolate pieces evenly hover hot dough. When chocolate is very soft, about 2 minutes, spread evenly. Immediately sprinkle with remaining almonds; press lightly into chocolate. Allow to cool completely. Cut into bars. Makes 3 dozen.
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Almond-Topped Squares
6 Tbsp. butter
1/4 cup sugar
1 egg yolk
grated rind and juice of 1/2 lemon
1/2 tsp. vanilla
2 Tbsp. whipping cream
1 cup flour
Topping:
1 cup sugar
1/4 cup sliced almonds
4 egg whites
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Preheat oven to 375ºF. Line 13x9" jelly roll pan with waxed paper; grease paper. With electric mixer, cream butter and sugar until light and fluffy. Beat in egg yolk, lemon rind and juice, vanilla and cream. Gradually stir in flour. Gather into ball of dough. With lightly floured fingers, press dough into pan. Bake 15 minutes. Remove from oven. To make topping, combine all ingredients in heavy saucepan. Cook, stirring, until mixture comes to a boil. Boil 1 minute. Pour over dough, spreading evenly. Return to oven. Bake about 45 minutes. Remove and score, then cut into bars or squares. Makes 18.
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Almost Candy Bars
1/2 cup butter
18-1/4-oz. pkg. pudding-included devil's food cake mix
1 cup butterscotch chips
6 oz. (1 cup) semisweet chocolate chips
1 cup coconut
1 cup chopped nuts
14 oz. sweetened condensed milk
Heat oven to 350ºF. In large bowl, cut butter into dry cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of ungreased 15x10" baking pan; press lightly. Sprinkle with butterscotch chips, chocolate chips, coconut and nuts. Pour condensed milk evenly over all ingredients. Bake 20-30 minutes or until light golden brown. Cool 45 minutes or until completely cooled. Cut into bars. Makes 4 dozen.
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Amaretto Brownies
4 oz. semisweet chocolate
1/2 cup butter
1 tsp. instant espresso
2 large eggs
2/3 cup firmly packed brown sugar
1/3 cup + 1 Tbsp. amaretto liqueur
3/4 cup flour
1/8 tsp. salt
1/2 cup chopped toasted almonds
Preheat oven to 350ºF. Grease and flour 8” square baking pan. Melt chocolate and butter together, stir in espresso to dissolve; cool. In large bowl, beat eggs and sugar together until smooth and creamy. Beat in chocolate-espresso mixture and 1/3 cup amaretto. Stir in flour and salt and, when almost incorporated, add almonds. Stir just enough to blend. Spread batter in pan and bake about 35 minutes, until firm on top. As brownies come out of oven, brush with remaining 1 Tbsp. amaretto; cool and cut into squares.
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Ann's Brownies
from Ann
1 cup butter
2 cups sugar
4 egg yolks
1 cup flour
3 Tbsp cocoa
1 tsp. vanilla
1 cup chopped pecans
Sift together flour and cocoa. Cream together butter and sugar. Beat in egg yolks, and flour/cocoa mixture. In a separate bowl with clean beaters, Beat egg whites until stiff, fold into creamed mixture. Pour in a pan about 8x11. Sprinkle pecans over the top. Bake at 350ºF, for 30 minutes (or less, depending on your altitude). Cool, cut in squares. Roll in powdered sugar.
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Apple Brownies
recipe by "The Use It All - The Leftovers Cookbook"
1/2 cup butter or margarine
1/4 tsp. salt
1 egg, beaten
3/4 cup sugar
2 medium apples, pared and diced
1/4 cup applesauce
1/4 cup craisins
1/2 cup chopped pecans, optional
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. apple pie spice mix
Cream margarine and salt. Add egg and sugar. Beat well. Stir in apples, craisins, and nuts, then dry ingredients. Blend well. Pour into an 8" square pan. Bake in a preheat 350ºF. oven 30 - 40 minutes. Cool on wire rack and cut into 16 squares.
Per Serving (excluding unknown items): 164 Calories; 9g Fat (46.4% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 150mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1-1/2 Fat; 1/2 Other Carbohydrates.
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Apple Chip Squares
1-3/4 cups flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 cup vegetable oil
1/4 cup apple juice
1 tsp. vanilla
2 medium tart apples, peeled, cored and coarsely chopped
1 cup (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350ºF. In large bowl, combine flour, sugar, baking soda and salt; mix well. With electric mixer, beat in eggs, oil, apple juice and vanilla till well blended. With spoon, fold in apples, chocolate chips and nuts. Pour into 9x13" baking dish that has been sprayed with Pam. Bake 40-45 minutes or till toothpick inserted in center comes out clean. Allow to cool, then cut into squares and serve. Serves 12-15.
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Apple Crumb Squares
Bottom layer:
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, room temperature
3/4 cup packed brown sugar
1 egg
Filling:
2 cups applesauce
1 tsp. lemon juice
1/4 tsp. cinnamon
dash of nutmeg
Topping:
3/4 cup flour
1/2 cup sugar
pinch of salt
6 Tbsp. cold butter, cut into pats
1/4 cup chopped walnuts
Preheat oven to 350ºF. Grease 9" square pan. Bottom layer: In medium bowl, stir together flour, baking powder and salt. In large bowl, cream butter and brown sugar. Add egg; beat well. Gradually add flour mixture, blending well after each addition. With flour-dusted fingers, pat dough into pan, pressing 1/4" up sides. Filling: Put all filling ingredients in large skillet and simmer over medium-low heat, stirring often, until reduced by half. Let filling cool. Topping: Put flour, sugar and salt into bowl of food processor and process to combine. Add butter and process just until mixture is crumbly. Add walnuts; pulse several times to combine. Spread cooled filling over dough in pan. Sprinkle topping evenly over filling (it will make an almost solid layer). Bake 30-34 minutes, until topping is lightly browned. Let cool completely on wire rack; cut into bars. Makes 1-1/2 dozen.
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Apple-Oatmeal Crumbles
1 cup quick-cooking oats
1 cup whole wheat flour
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. baking soda
3 Tbsp. vegetable oil
3 Tbsp. maple-flavored syrup
1 cup unsweetened applesauce
1/2 cup finely chopped peeled apple
1/4 cup chopped walnuts
Heat oven to 350ºF. Spray 8" square pan with Pam. Mix oats, flour, brown sugar, cinnamon, allspice and baking soda in large bowl. Stir in oil and syrup until mixture is crumbly; reserve 1/2 cup for topping. Press remaining mixture firmly in bottom of pan. Bake 10 minutes or until set. Cool 10 minutes. Spread applesauce over baked layer. Sprinkle apple over applesauce. Sprinkle reserved mixture and walnuts over apple. Bake about 15 minutes or until top is light brown; cool completely. Cut into squares. Makes 16.
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Apple-Oat Snack Squares
from “The Best of Mr. Food Cookin’ Quickies”
3 cups biscuit mix
2 cups uncooked quick-cooking oats
2/3 cup packed light brown sugar
1 tsp. ground cinnamon
1/2 cup butter, cut into pieces
1 cup milk
21-oz. can apple pie filling
2 Tbsp. light brown sugar
Preheat oven to 350ºF. Stir together biscuit mix, oats, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender until crumbly. Stir in milk just until dry ingredients are moistened. Fold in pie filling. Spoon into lightly greased 9x13” pan. Sprinkle with remaining 2 Tbsp. brown sugar. Bake 40 minutes or until golden. Cool on wire rack and cut into squares. Makes 16.
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Apple Pecan Brownies
1-1/4 cups flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1-1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup butter, melted
2 eggs, beaten
2 tsp. vanilla extract
1 cup peeled, grated apple
1/4 cup chopped pecans
Combine flour, sugar, cocoa, baking powder, cinnamon and salt in a large bowl. Add butter, eggs, and vanilla; beat at medium speed of an electric mixer until well blended. Stir in apple and pecans. Spoon batter into a 9" square baking pan that has been sprayed with Pam. Bake at 325º for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Cut into 2-in squares. Yield: 16 brownies
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Apple Pie Squares
2-1/2 cups flour
1 tsp. salt
1 cup shortening
1 egg yolk, beaten
milk
1 cup crushed dry cereal (such as cornflakes)
10 apples, peeled, cored and sliced
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. vanilla
powdered sugar, optional
Powdered Sugar Icing, below, optional
In medium bowl, stir together flour and salt. With pastry blender, cut in shortening until pieces are the size of small peas. Combine egg yolk and enough milk to equal 1/3 cup; sprinkle 1 Tbsp. at a time over flour mixture, tossing until evenly moistened. On lightly floured surface roll half the dough into a rectangle the size to fit the bottom of a 15x10” pan. Place dough in ungreased pan. Spread crushed cereal over dough in pan. In large bowl, combine apples, sugar, cinnamon and vanilla; spread atop crushed cereal. Roll out remaining dough; place on top of filling. Seal edges; prick top layer of dough. Bake about 60 minute at 375ºF. or until golden. Cool in pan on wire rack. Sprinkle with sifted powdered sugar or frost with Powdered Sugar Icing. Cut into squares. Makes 2 dozen.
Powdered Sugar Icing: In small bowl, combine 1 cup sifted powdered sugar and 1/4 tsp. vanilla. Stir in 1 Tbsp. milk or orange juice. Stir in additional milk or juice, 1 tsp. at a time, until icing is smooth and easy to drizzle.
SHORTCUT: Prepare as directed, except substitute two 21-oz. cans apple pie filling for the apples, sugar, cinnamon and vanilla mixture. Bake 35-40 minutes at 375ºF. or until golden.
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Apple Raisin Brownies
1 oz. unsweetened chocolate
6 Tbsp. butter
1 cup packed brown sugar
1/2 cup sugar
1/2 cup unsweetened applesauce
1 large egg
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 cup unsulfured raisins
1/2 cup chopped walnuts
1/2 cup powdered sugar
1 Tbsp. frozen orange juice concentrate, thawed
Preheat oven to 350ºF. Grease and flour 9x13” baking pan. Melt chocolate and butter over low heat. Cool; transfer to large bowl. Beat sugars, applesauce, egg and vanilla into chocolate. In separate bowl, stir together flour, baking powder, salt, cinnamon and allspice. Add applesauce mixture and blend well. Stir in raisins and nuts. Spread batter in pan and bake 25 minutes, until firm on top. Cool slightly. Sift powdered sugar into bowl and stir in orange juice concentrate until smooth. Spread over still-warm brownies. Cool until glaze sets; cut into squares.
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Applesauce Bars
1/2 cup shortening
1 cup packed brown sugar
1 egg
1-3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 cup cold coffee
1 cup thick applesauce, drained
1 cup peanut butter chips, chopped
1/2 cup raisins
Lemon Frosting, below
Cream shortening, brown sugar and egg in large bowl until light and fluffy. In separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg and cloves; blend into creamed mixture. Add coffee and applesauce; blend well. Stir in peanut butter chips and raisins. Spread batter in greased 13x9” pan. Bake at 400ºF. for 25-30 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan; frost and cut into bars.
Lemon Frosting: Cream 2-1/2 Tbsp. softened butter and 11/2 cups powdered sugar in small mixer bowl. Add 11/2 Tbsp. lemon juice and 1 tsp. grated lemon peel. Beat until of a spreading consistency.
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Applesauce Bars #2
1-3/4 cup all-purpose flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/8 tsp. ground cloves
1/2 tsp. salt
1/4 cup butter or margarine
3/4 cup sugar
1 egg
1/2 cup unsweetened applesauce
1/2 cup raisins
Preheat oven to 375ºF. Lightly grease a 11x7x2"pan. Combine in a medium bowl the flour, baking soda, spices and salt. Set aside. Cream together the butter and sugar. Add egg and beat until light and fluffy. Alternately add the dry ingredients and applesauce, stirring just enough to blend well. Stir in the raisins. Spoon into the prepared pan and bake for about 30 minutes or until lightly browned. Cool on wire rack for 10 minutes before cutting into squares. Makes about 20 bars.
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Applesauce-Cocoa Squares
1 cup unbleached all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa
2 tsp. baking powder
1/2 cup skim milk
1/4 cup applesauce
1 tsp. vanilla extract
3/4 cup brown sugar, firmly packed
1-3/4 cups hot water
Preheat oven to 350º degrees. Spray an 8" square baking pan lightly with cooking spray. Combine flour, sugar, 1/4 cup of the cocoa, and baking powder in a mixing bowl. Combine milk, applesauce, and vanilla in a separate bowl. Stir wet ingredients into dry ingredients. Spoon batter into pan. Combine brown sugar, remaining 1/4 cup cocoa, and water. Pour over batter. Bake for 40 minutes. Remove from oven and cool in pan. Cut into 16 squares.
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Applesauce Raisin Bars
Bars:
1 cup sugar
1 cup butter, softened
1 egg
1-1/2 cups flour
1-1/2 cups applesauce
1 tsp. allspice
1 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup raisins
Frosting:
1/4 cup butter, softened
2 cups powdered sugar
1/8 tsp. allspice
1/8 tsp. cinnamon
2 Tbsp. milk
2 tsp. vanilla
1/2 cup chopped pecans
Heat oven to 350ºF. In large mixer bowl, combine sugar, 1/3 cup butter and egg. Beat at medium speed, scraping bowl often, until light and fluffy, 1-2 minutes. Reduce speed to low; add flour, applesauce, allspice, cinnamon, baking soda and salt. Continue beating, scraping bowl often, until creamy, 2-3 minutes. By hand, stir in raisins. Spoon batter into greased 13x9" baking pan. Bake for 25-35 minutes or until wooden pick inserted in center comes out clean. Cool completely. In small mixer bowl combine all frosting ingredients except pecans. Beat at medium speed, scraping bowl often, until smooth, 1-2 minutes. By hand, fold in pecans. Frost; cut into bars. Makes 4 dozen.
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Applesauce Squares
from Lois
Choose your favorite sugar cookie recipe; make as directed. Save 1/3 of the cookie dough. Press the remaining 2/3's dough into a standard size un-greased cookie sheet. Open a standard sized jar of plain applesauce and add 1/2 cup sugar, 2 tsp. cinnamon, 1/4 tsp. ground cloves. Spread the applesauce mixture over the cookie dough. Dot with butter and then crumble the remaining dough over the top, and then sprinkle with sugar and cinnamon. Bake 350ºF. for approximately 20 minutes or until tops and edges are golden brown.
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Apple-Walnut Squares
2 cups flour
2-1/4 cups light brown sugar
1/2 cup butter at room temperature
1 cup chopped walnuts
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
1 cup sour cream
1 tsp. vanilla
2 cups finely chopped, peeled tart apples (about 2 large)
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Preheat oven to 350ºF. Lightly grease a 9x13" baking dish. Combine flour, brown sugar and butter in medium bowl and mix until finely crumbled. Stir in nuts. Press 2 cups of mixture evenly into bottom of prepared dish. Add cinnamon, baking soda and salt to remaining mixture and blend well. Beat in egg, sour cream and vanilla. Gently stir in apples. Spoon evenly into dish. Bake until cake begins to pull away from sides of dish and tester inserted in center comes out clean, about 35 to 40 minutes. Let cool completely in pan. Makes 24 bars
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Apricot Blondies
recipe by Southern Living's Christmas Cookies
1/2 cup shortening
1 cup firmly packed brown sugar
2 eggs
1-1/2 tsp. vanilla extract
1-3/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup dried apricots, chopped
1/2 cup pecans, chopped
Cream shortening; add sugar, beating well. Add eggs; beat well. Stir in vanilla. Combine flour, baking powder, and salt; add to creamed mixture, mixing well. Fold in apricots and pecans. Press mixture into a greased 13x9" baking pan. Bake at 350ºF for 18 to 20 minutes. Cool; cut into 2x1" bars. Makes about 4-1/2 dozen.
Per Serving (excluding unknown items): 70 Calories; 3g Fat (39.5% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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Apricot-Cardamom Bars
recipe by Better Homes and Gardens
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cardamom or 1/8 tsp. ground cloves
1/2 cup apricot nectar or orange juice
1/4 cup unsweetened applesauce
2 Tbsp. cooking oil
1 egg, slightly beaten
1/2 cup dried apricot halves, finely snipped
Apricot Icing, below
In a medium mixing bowl stir together flour, brown sugar, baking powder, baking soda, and cardamom or cloves; set aside. Stir together apricot nectar or orange juice, applesauce, oil and egg till combined. Add to dry ingredients, stirring till just combined. Stir in the snipped apricots. Spread batter in an ungreased 11x7x1 -inch baking pan. Bake in 350º oven about 25 minutes or till a wooden pick inserted near the center comes out clean. Cool in pan on a wire rack. Drizzle with apricot icing. Cut into bars.
Apricot Icing: In a small mixing bowl stir together 1/2 cup powdered sugar and 2 - 3 tsp. apricot nectar or orange juice.
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Apricot Squares
1/2 cup butter
1/4 cup granulated sugar
1 cup flour
1/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup brown sugar
2 eggs, beaten
1/2 tsp vanilla
1/2 cup chopped nuts
1/2 cup dried apricots
powdered sugar
Snip apricots into small pieces. Steam for a short time, until soft but not sloppy. Mix butter, granulated sugar and the 1 cup flour until crumbly. Press firmly into greased 8" square pan. Bake at 350ºF. for 25 minutes. Beat brown sugar and eggs. Add remaining ingredients and mix well. Blend in vanilla, nuts and apricots. Spread over baked layer. Bake again for 30 minutes. Cool; cut into squares. Sprinkle with powdered sugar.
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Backpacker Bars
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter
1 tsp. vanilla
2 eggs
1-1/2 cups flour
1-1/2 cups Golden Grahams, crushed
3/4 cup quick-cooking oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup chopped peanuts
1 cup (6 oz.) semisweet chocolate chips
1/4 cup chopped peanuts
2 Tbsp. quick-cooking oats
Heat oven to 350ºF. Mix sugars, butter, vanilla and eggs in large bowl. Stir in flour, cereal, 3/4 cup oats, the baking soda, baking powder and salt. Stir in 3/4 cup peanuts and 2/3 cup of the chocolate chips. Spread in ungreased 13x9" pan. Sprinkle with 1/4 cup peanuts, remaining chocolate chips and 2 Tbsp. oats. Bake 25-30 minutes or until golden brown; cool completely. Cut into bars. Makes 2 dozen.
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Baker's Ultimate Caramel Nut Brownies
4 oz. unsweetened baking chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
14 oz. caramels, unwrapped
1/3 cup heavy cream
2 cups pecans or walnut halves, divided
12 oz. semisweet chocolate chips, optional
Heat oven to 350ºF. Grease foil-lined 13x9" baking pan. Microwave chocolate squares and butter on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well-blended. Mix in eggs. Stir in flour. Spread half of batter in prepared pan. Bake 25 minutes or until batter is firm to the touch. Meanwhile, microwave caramels and cream on high 3 minutes or until caramels begin to melt. Whisk until smooth. Stir in 1 cup of the nuts. Gently spread caramel mixture over brownie batter in pan. Sprinkle with chocolate chips, if desired. Pour remaining unbaked brownie batter evenly over caramel mixture; sprinkle with remaining nuts. (Some caramel mixture may peak through.) Bake an additional 30 minutes. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan using foil as handles. Cut into 24 bars.
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Banana-Raisin Brownies
1 banana
1/4 cup orange juice
1-1/2 tsp. vanilla extract
1 cup sugar
1/2 cup cake flour
1/4 cup unsweetened cocoa
1 tsp. baking powder
1/4 tsp. salt
4 egg whites, beaten until frothy
1/2 cup raisins
Preheat oven to 350º degrees. Use a nonstick 8" square baking pan, or spray with vegetable cooking spray. Place banana, orange juice and vanilla extract in blender or food processor. Puree. Sift sugar, flour, cocoa, baking powder, and salt, if using, into a mixing bowl. Stir in banana puree, egg whites, and raisins.
Transfer batter to baking pan. Bake for 35 minutes. Cool on wire rack. Cut into 12 squares.
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Banana Split Brownie Pizza
21 oz brownie mix
16 oz cream cheese, softened
2/3 cup sugar
8 oz can crushed pineapple, drained
banana slices
strawberry slices
1/2 cup chopped nuts
1 oz semi-sweet chocolate
1 Tbsp. butter
Preheat oven to 375ºF. Prepare brownie mix in bowl to pkg. directions. Place parchment paper on 15" baking stone or cookie sheet. (Paper is crucial!!) Spread brownie mix into 14" circle on stone/sheet. Bake 15-20 minutes or until set. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie. Top with fruit and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza. Chill; cut into wedges. serves 12-16
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Basic Brownies
5 oz. unsweetened chocolate
1/2 cup unsalted butter
4 large eggs
2 cup sugar
1 tsp. vanilla
1 cup flour
1/4 tsp. salt
1 cup chopped walnuts
Preheat oven to 350ºF. Butter 9” square baking pan. Melt chocolate and butter in double boiler over hot water or in heavy pan over low heat; let cool. In large bowl, beat eggs until light and foamy. Beat in sugar and vanilla until well creamed. Blend in chocolate mixture. Fold in flour, salt and walnuts. Pour into pan and bake 25 minutes. Cool before cutting into squares.
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Berry Berry Streusel Bars
1-1/2 cup Quaker Oats, uncooked, (quick or old-fashioned)
1-1/4 cups all-purpose flour
1/2 cup brown sugar, firmly packed
3/4 cup margarine or butter; melted
1 cup fresh or frozen blueberries
1/3 cup raspberry preserves or strawberry preserves
1 tsp. flour
1/2 tsp. grated lemon peel (optional)
Heat oven to 350ºF. Combine oats, flour, brown sugar and margarine; mix until crumbly. Reserve 1 cup for topping; set aside. Press remaining oat mixture onto bottom of ungreased 8" or 9" square baking pan. Bake 13-15 minutes or until light golden brown. Cool slightly. In medium bowl, combine remaining ingredients; mix gently. Spread over crust. Sprinkle with reserved oat mixture, patting gently. Bake 20-22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.
Nutrition Information (1 bar): * Calories 190 * Fat 9 g * Sodium 110 mg * Dietary Fiber 1 g
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Berry Streusel Bars
2 cups flour
1/2 cup packed brown sugar
1 tsp. grated lemon rind
1/4 tsp. ground nutmeg
1/4 tsp. salt
3/4 cup butter
12 oz. jar strawberry jelly
Heat oven to 375ºF. Grease 9" square baking pan. Combine flour, sugar, lemon rind, nutmeg and salt in large bowl. Cut in butter with pastry blender until mixture is crumbly. Set aside 1 cup. Pat remaining mixture into pan. Spread jelly evenly over top of dough in pan, leaving 1/4" border all around edges. Sprinkle with reserved 1 cup crumb mixture. Bake 40 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars.
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Black-and-White Bars
Bottom layer:
1-1/4 cups flour
1/4 cup cocoa powder, sifted
1/8 tsp. salt
1/2 cup butter, room temperature
1/2 cup sugar
1 egg
1/2 tsp. vanilla
Topping:
6 oz. cream cheese, room temperature
2 Tbsp. butter, room temperature
1/2 cup sugar
1 egg
1/2 tsp. vanilla
3 Tbsp. flour
Mocha Glaze, below
Preheat oven to 350ºF. Grease 9" square baking pan. Bottom layer: In small bowl, stir together flour, cocoa and salt. In large bowl, cream butter and sugar. Add egg and vanilla; beat well. Gradually add flour mixture, blending well after each addition. Spread batter in pan. Bake 14 minutes; set aside on wire rack to cool completely. Topping: In large bow, beat cream cheese, butter and sugar until smooth. Add egg and vanilla; blend well. Add flour and blend again. Spread evenly over baked layer. Bake 20-22 minutes longer, until top is dry and edges are golden. Let cool completely on wire rack. Spread glaze over filling and allow to set at room temperature. Use sharp knife dipped in hot water to cut into bars. Makes 2 dozen.
Mocha Glaze: Chop 2 oz. unsweetened chocolate. In small saucepan over low heat, stir chocolate and 2 Tbsp. butter until melted and blended. Transfer to large bowl Add 1/4 cup strong coffee and 1/2 tsp. vanilla extract; stir again. Add 1-1/3 cups powdered sugar and a pinch of salt; beat until smooth. If necessary, thin with a little more coffee or thicken with a little more powdered sugar. Makes 1 cup.
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Black Forest Brownies
1/2 cup butter
3/4 cup packed brown sugar
1 cup flour
1/2 tsp. salt
2 large eggs
1/2 tsp. vanilla
2 Tbsp. kirsch or cherry brandy
12 Tbsp. unsweetened cocoa
1 cup ground hazelnuts or almonds
1/2 cup cherry preserves
4 oz. semisweet chocolate
2 Tbsp. powdered sugar
2 tsp. strong prepared coffee
2 tsp. boiling water
Preheat oven to 375ºF. Lightly grease and flour 9” square baking pan. In large bowl, cream butter and 1/4 cup of the brown sugar until thick and smooth. Add flour and 1/4 tsp. of the salt and beat only until blended. Spread evenly in pan and bake 10 minutes. While first layer is baking, beat eggs in large bowl until slightly thickened. Add vanilla, kirsch and remaining salt. Blend in remaining brown sugar and cocoa. Beat a few minutes to blend thoroughly. Mix in ground nuts. Stir cherry preserves and spread evenly over hot baked layer to within 1/2” of the edges. Pour filling over preserves, tilting pan back and forth to distribute evenly. Bake 25 minutes; cool. Melt chocolate over low heat. Stir in sugar, coffee and water until smooth. Spread evenly over cake. Cool and cut into squares. Serve with whipped cream and garnish with chocolate-dipped cherries, if desired.
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Black Forest Brownies #2
1 pkg. brownie mix
1 container (21 oz.) cherry pie filling, warmed
2 oz. semisweet chocolate, grated
whipped cream
Bake brownies according to package directions. Cool completely in pan on wire rack; invert onto serving platter. Cut into pieces. Top brownie with warm cherry pie filling, whipped cream and grated chocolate.
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Blackberry Jam Bars
1/4 cup plus 3 Tbsp. butter or margarine, softened
1/2 cup firmly packed brown sugar
1 cup all-purpose flour
1/4 tsp. baking soda 1/4 tsp. salt
1 cup quick-cooking oats, uncooked
3/4 cup blackberry jam
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in oats. Press half of mixture into a lightly greased 8-inch square pan. Top mixture with jam, spreading to within 1/4 inch of edge. Press remaining crumb mixture firmly on top. Bake at 400ºF. for 30 minutes. Cool and cut into bars.
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Blonde Blondies with Chips and Nuts
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup unsalted butter, softened
2 cups brown sugar
2 eggs
1 Tbsp. vanilla
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1/2 cup chopped walnuts
Preheat oven to 350ºF. In a bowl, sift together flour, baking powder and salt. In another bowl, cream butter and brown sugar until light and creamy. Mix in eggs one at a time, then vanilla. Add flour mixture and blend well. Stir in chips and nuts. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake for 30 minutes until golden. Let cool before cutting into squares. Makes 2 dozen very rich Blondies.
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Blonde Brownies
3/4 cup butter
2 cups brown sugar
2 beaten eggs
2 cups flour
2 tsp. baking powder
2 tsp. vanilla
1 cup nuts or coconut
Melt butter, add brown sugar, stir well. Add eggs, flour, baking powder, and vanilla. Bake in greased and floured 9 X 13" pan. Bake at 350ºF for 30 minutes. Cut in squares.
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Blondie's Blondies
from "Prime Cut," by Diane Mott Davidson
2 cups Granny Smith apple, peeled and diced
1 cup firmly packed dark brown sugar
1/2 cup unsalted butter, 1 stick
1 egg
1-1/2 cups cake flour, high alt: add 1 Tbs.
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. allspice
1/2 cup chopped pecans or walnuts
1/2 cup raisins
Creamy Citrus Frosting:
2 Tbsp. unsalted butter, softened
2 Tbsp. orange juice
1 to 1-1/2 cup powdered sugar, sifted
Preheat the oven to 325ºF. Butter a 9 x 13-inch metal (not glass) pan. In a large mixing bowl, mix the chopped apples with the brown sugar. Set it aside while you prepare the other ingredients. In a small pan, melt the butter and set it aside to cool. In a small mixing bowl, beat the egg slightly. Sift together the flour, baking soda, salt, cinnamon, nutmeg and allspice. Whisk the melted and cooled butter into the egg; stir this mixture into the apple mixture. Stir the flour mixture into the apple mixture, mixing just until incorporated. Stir in the nuts and raisins. (The batter will be thick.) Spread the batter in the prepared pan. Bake for 18-22 minutes, or until the blondies test done with a toothpick. Cool in the pan, then frost with Creamy Citrus Frosting. Slice and serve.
Creamy Citrus Frosting: Beat the butter with the orange juice until the butter is very soft (they will not mix completely). Add the sugar until the desired consistency is reached. Spread on the cooled blondies.
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Blondie Squares
2-1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 cups butter, softened
1-1/4 cups granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla
1/2 cup coarsely chopped walnuts or pecans
2 cups (12 oz.) semisweet chocolate chips
Preheat oven to 350ºF. Grease 15x10" jelly roll pan. Line with parchment paper or foil; grease the paper. Stir together flour, salt and baking soda to mix. Beat butter with sugars until combined. Beat in eggs, one at a time; blend in vanilla. Stir flour mixture into butter mixture. Blend in nuts and chips. Spread in pan. Bake 30 minutes, until well risen and firm to touch. Cool in pan on rack. When completely cooled, invert onto cutting board and peel away paper. Cut into squares. Makes 3 dozen.
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Blueberry Citrus Bars
1 cup butter, softened
3/4 cup sifted powdered sugar
2-1/4 cups flour
1/2 cup finely chopped pecans
4 eggs
1-1/2 cups sugar
1 cup lemon juice
1 tsp. baking powder
1-1/2 cups fresh or thawed frozen blueberries
Preheat oven to 350ºF. With mixer, beat butter until fluffy. Add powdered sugar; beat until combined. Beat in 2 cups of the flour. Stir in 1/4 cup of the pecans. Press on bottom of greased 9x13" pan. Bake 20 minutes or until golden. Meanwhile, combine eggs, granulated sugar, lemon juice, baking powder and remaining 1/4 cup flour in large bowl. Beat with mixer on medium speed for 2 minutes. Sprinkle berries over baked crust. Top with filling and remaining pecans. Bake 30-35 minutes longer or until set and top is lightly golden. Cool. Sift additional powdered sugar over top. Cut into bars. Store covered in refrigerator. Makes 2 dozen.
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Blueberry Oat Bars
Base and Topping:
1-1/2 cups quick or old-fashioned oats
1/2 cup flour
1/2 cup packed brown sugar
1/4 tsp. baking soda
1/8 tsp. salt
6 Tbsp. butter, melted
Filling:
1-1/2 cups blueberries, picked over, rinsed, patted dry
3 Tbsp. sugar
2 tsp. cornstarch
1 tsp. lemon juice
Heat oven to 350ºF. Line 8" square baking pan with foil, letting ends extend above pan on two sides. In large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter; stir with fork until evenly moistened (will be crumbly). Reserve 1/2 cup for topping. Press remaining mixture evenly and firmly over bottom of ungreased foil-lined pan. Bake 12 minutes. Prepare filling: In small saucepan, stir berries, sugar, cornstarch and lemon juice over medium heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minutes. Spoon over crust. Crumble reserved crumb mixture over top. Bake 30 minutes until top is well browned and filling is bubbly. Let cool completely in pan. Lift foil by ends onto cutting board. Peal off foil; cut into 2" squares. Makes 16 squares.
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Blueberry Streusel Slices
8 oz. pie crust pastry
1/2 cup flour
1/4 tsp. baking powder
3 Tbsp. butter
2 Tbsp. fresh white bread crumbs
1/2 cup brown sugar
pinch of salt
4 Tbsp. slivered almonds
4 Tbsp. berry jam
scant 1 cup blueberries, fresh or frozen
Preheat oven to 350ºF. Roll out pastry on lightly floured surface to fit 7x11" jelly roll pan. Grease pan. Rub together flour, baking powder, butter, bread crumbs, sugar and salt until really crumbly, then mix in almonds. Place pastry in pan. Spread with jam. Sprinkle with blueberries, the cover evenly with topping, pressing down lightly. Bake 30-40 minutes, lowering temperature to 325ºF after 20 minutes. Remove from oven. Cut into slices while still hot, then transfer to wire rack to cool. Makes 2-1/2 dozen.
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