Grant's Radical Raspberry Bars
1/2 cup butter
1 cup packed brown sugar
1-1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1-1/2 cups quick rolled oats
1 tsp. lemon juice
2/3 cup raspberry jam
Cream butter and sugar till fluffy. Stir together flour, salt, and soda; stir into creamed mixture. Add oats and 1/4 cup water; mix till crumbly. Firmly pat half of the mixture into greased 13"x9"x2" baking pan. Sprinkle with remaining crumb mixture. Bake at 350ºF. for 25 minutes. Let cool; cut into bars. Makes about 3 dozen.
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Grasshopper Bars
Brownies:
4 oz. unsweetened chocolate, melted and cooled
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 tsp. vanilla
1 cup flour
1 cup chopped walnuts or pecans
Mint Layer:
4 Tbsp. butter, softened
2 cups sifted powdered sugar
1 tsp. peppermint flavoring
4 drops green food coloring
1-2 Tbsp. milk
Topping:
2/3 cup semisweet chocolate chips
6 Tbsp. butter
2 tsp. vanilla
Preheat oven to 350ºF. Grease and flour 13x9" pan. In large bowl, beat together melted chocolate, the 1 cup butter, the granulated sugar, eggs and 2 tsp. vanilla with electric mixer until combined. Stir in flour and walnuts or pecans. Spread in pan. Bake 25-30 minutes or until center is set. Cool in pan on wire rack. Meanwhile, using electric mixer to beat together 4 Tbsp. softened butter, the powdered sugar, peppermint flavoring and food coloring. Add enough milk to make the mixture a spreading consistency. Spread over cooled brownies. Cover pan with plastic wrap and refrigerate 1 hour. In top of double boiler, melt chocolate chips, remaining 6 Tbsp. butter and 2 tsp. vanilla, stirring frequently. Remove from heat and let cool slightly. Carefully spread cooled topping over chilled layers. Let stand 1 hour; cut into bars. Makes 3 dozen.
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Grasshopper Brownies
3 oz. unsweetened chocolate
3/4 cup butter
2 large eggs
1/4 tsp. salt
4 Tbsp. crème de menthe
1 cup sugar
1/2 cup flour
2 oz. coarsely chopped walnuts
1 cup sifted powdered sugar
1 Tbsp. heavy whipping cream
1/2 tsp. peppermint extract
Preheat oven to 350ºF. Grease 8” square pan. Line with waxed paper and grease paper. Melt 2 oz. of the chocolate and 1/2 cup of the butter; cool. In large bowl, beat eggs until frothy. Beat in salt, crème de menthe and sugar. Beat in chocolate mixture and blend thoroughly. Stir in flour and, before it is completely incorporated, add nuts; blend. Pour into pan and bake 30 minutes, until top is firm; cool. In small bowl, combine 3 Tbsp. of the softened butter, the powdered sugar, cream and peppermint extract and beat until smooth. Spread evenly over the brownies in pan. Cool thoroughly. Melt remaining 1 oz. of chocolate and the remaining 1 Tbsp. butter. When smooth, pour hot glaze over frosted brownies. Tilt pan to spread evenly. Chill or refrigerate until glaze is shiny. Remove from pan and cut into squares.
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Grasshopper Buttercream Bars
Crust:
3/4 cup sugar
3/4 cup butter, softened
1 Tbsp. whipping cream or milk
1-1/2 cups flour
1/2 cup chopped nuts
1/2 tsp. baking powder
1/2 tsp. peppermint extract or creme de menthe flavoring
Topping:
4 cups powdered sugar
1/4 cup butter, softened
3 oz. cream cheese, softened
1/2 tsp. salt
1/2 tsp. peppermint extract or creme de menthe flavoring
3-4 Tbsp. milk or whipping cream
Heat oven to 350ºF. In small mixer bowl, combine sugar, 3/4 cup butter and 1 Tbsp. cream. Beat at medium speed, scraping bowl often, until light and fluffy, 1 minute. By hand, stir in all remaining crust ingredients except chocolate chips. Press on bottom of 13x9" baking pan. Bake 15-20 minutes or until edges are lightly browned. Sprinkle with chocolate chips. Let stand 2 minutes; spread over crust. Cool 20 minutes. Meanwhile, in large mixer bowl, combine powdered sugar, 1/4 cup butter, cream cheese, salt and creme de menthe flavoring. Beat at medium speed, gradually adding enough cream to reach desired consistency and scraping bowl often, until smooth, 1-2 minutes. Spread over cooled chocolate layer. Refrigerate until firm, at least 1 hour; cut into bars. Store refrigerated. Makes 4 dozen.
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Gumdrop Cookies
4 eggs
1 Tbsp. cold water
2 cups brown sugar
2 cups flour
1 tsp. baking powder
1 cup chopped gumdrops
1/2 cups broken pecans
Beat eggs and water, beat in sugar. Cut gumdrops and dredge with some of the flour. Fold in remaining flour and baking powder into eggs and sugar mixture. Add gumdrops and nuts. Spread on 15x10” jelly roll sheet. Bake 25-30 minutes in 225ºF oven. Cut into bars while hot.
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Hawaiian Chocolate Squares
3 oz. unsweetened baking chocolate
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
4 eggs
1-1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup (15-1/2-oz. can) crushed pineapple, well drained
1/2 cup chopped nuts
Vanilla Frosting, below
Melt chocolate. Cream butter, sugar and vanilla in large bowl until light and fluffy. Add eggs; beat well. In separate bowl, combine flour, baking powder, salt and cinnamon; blend into creamed mixture. Press excess moisture from pineapple. Stir pineapple into 13/4 cups of the batter; set aside. Blend melted chocolate into remaining batter; stir in nuts. Spread chocolate batter evenly into greased 13x9” pan. Spread pineapple mixture evenly over top. Bake at 350ºF. for 40-45 minutes. Cool; frost with Vanilla Frosting, then cut into squares. Makes 2 dozen.
Vanilla Frosting: Combine 1 cup powdered sugar, 1 Tbsp. shortening, 1-2 Tbsp. milk and 1/2 tsp. vanilla in small bowl; beat until of a spreading consistency.
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Hershey Bar Cookies
1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 egg yolks or (1 egg)
1 cup flour
1 cup oatmeal
6 Hershey bars
1/4 cup chopped nuts
Cream butter and sugar, beat in egg. Add flour and oatmeal. Grease and flour 9 x 13 pan. Bake at 350ºF. for 30 minutes. Melt in double boiler 6 plain Hershey’s bars and 2 Tbsp. butter. Spread over cooled cookies and sprinkle with 1/4 cup chopped nuts.
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Holiday Chocolate Almond Bars
1-1/2 cups flour
2/3 cup sugar
3/4 cup cold butter
1-1/2 cups semisweet chocolate chips
14 oz. sweetened condensed milk
1 egg
2 cups almonds, toasted and chopped
1/2 tsp. almond extract
1 tsp. solid shortening
Preheat oven to 350ºF. Combine flour and sugar; cut in butter until crumbly. Press on bottom of 13x9" pan. Bake 20 minutes or until lightly browned. Melt 1 cup of the chocolate chips with milk; remove from heat. Cool slightly; beat in egg. Stir in almonds and extract. Spread over crust. Bake 25 minutes or until set. Cool. Melt remaining chips with shortening. Drizzle over bars. Chill 10 minutes or until set. Cut into bars; store covered at room temperature. Makes 2 dozen.
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Holiday Chocolate Nut Squares
3/4 cup butter
3/4 cup sugar
1-1/4 cups flour
2 Tbsp. heavy cream
1-3/4 cup pecans, coarsely chopped
1 cup flaked coconut
4 oz. semisweet baking chocolate, coarsely chopped
Beat 1/2 cup butter and 1/4 cup sugar until creamy. Blend in flour. Press on bottom of ungreased 9x9" square baking pan. Bake at 350ºF for 18 minutes or until edges are lightly browned. Heat 1/2 cup sugar, 1/4 cup butter and heavy cream in saucepan, stirring until butter melts and mixture is blended. Stir in pecans; set aside. Sprinkle coconut and chopped chocolate over crust. Top with pecan mixture. Bake 20 minutes more or until golden. Cool; cut into squares.
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Honey Coconut Pecan Bars
from Lynda
1 cup graham cracker crumbs
1 cup plus 2 Tbsp. all-purpose flour, divided
1/2 cup cold, cubed butter or margarine
3 eggs, divided
1 cup honey
1 tsp. vanilla extract
1/2 tsp. baking powder
1/2 cup shredded coconut
1/2 cup semi-sweet chocolate chips
1 cup chopped toasted pecans
In food processor with metal blade, combine graham cracker crumbs, 1 cup flour and butter; pulse to combine. Mixture should resemble coarse meal. Add 1 egg and process until dough forms a ball. Press dough evenly into greased 9x13” baking dish. Bake at 350ºF for 15 minutes, until crust is set and lightly browned. Allow to cool. In medium bowl, combine remaining 2 Tbsp. flour and 2 eggs with remaining ingredients until thoroughly blended. Pour mixture over crust and bake for 30-35 minutes, until topping is firm and golden brown. Allow to cool completely. Cut into squares.
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Hot Fudge Brownies a la Mode
1 cup flour
3/4 cup granulated sugar
1/4 cup + 2 Tbsp. unsweetened cocoa, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla
3/4 cup chopped walnuts
3/4 cup firmly packed brown sugar
1-3/4 cups hot water
1 quart vanilla ice cream
Preheat oven to 350ºF. In large bowl, combine flour, granulated sugar, 2 Tbsp. cocoa, baking powder and salt. Add milk, oil and vanilla; mix with spoon till smooth. Stir in nuts and pour batter into 8" square baking pan that has been sprayed with Pam. In small bowl, combine brown sugar and remaining cocoa; sprinkle evenly over batter. Pour hot water over brown sugar and cocoa. Bake 35-40 minutes, or till top is cracked and brownies are just firm to the touch. Remove from oven and let cool for 15 minutes. Cut into squares and place on individual serving plates. Top each with a scoop of ice cream and the fudge sauce from the bottom of the pan. Serves 6-9.
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Instant Homemade Microwave Brownies
from "Mom’s Big Book of Baking"
1-1/2 cups sugar
3/4 cup cocoa powder
3/4 cup flour
1/2 cup butter, melted and slightly cooled
3 large eggs
1 tsp. vanilla
3/4 cup chopped walnuts
Coat inside of 8” square glass baking dish with cooking spray. Whisk together sugar, cocoa powder and flour in medium bowl. Whisk together melted butter, eggs and vanilla in large bowl. With wooden spoon, stir in flour mixture until well combined. Scrape batter into prepared dish. Microwave on high until brownies are just set in center, 4-7 minutes, depending on power and size of your microwave. Let cool on wire rack for 5 minutes. Cut into 16 squares; serve immediately (These brownies will harden as they cool, so eat them while they’re hot!)
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Jam Bars
3/4 cup margarine
1/2 cup brown sugar
1-1/2 cups flour
1 tsp. salt
1/2 tsp. baking soda
1 cup oats, uncooked
10 oz. jam, choice of taste
Cream margarine and sugar until light and fluffy. Add combined dry ingredients; mix well. Press half of the crumb mixture into greased 13x9" pan. Spread with jam; sprinkle with remaining crumb mixture. Bake at 400ºF. for 20-25 minutes. Cool, cut into bars.
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Jam-Filled Bar Cookies
3/4 cup butter
1 cup sugar
2 eggs
2 cup flour
1 cup chopped walnuts
Jam or pastry filling
Topping:
3/4 cup butter
1 cup sugar
2 cup flour
1 cup walnuts, chopped
To make cookies, soften and cream butter and sugar until smooth. Add eggs, flour and chopped nuts; mix well. Spread on greased cookie sheet (with sides) or jelly roll pan. Dough will be sticky. Cover with any flavor jam or pastry filling of your choice. To make topping, soften and cream butter and sugar until smooth. Add flour and chopped nuts; mix well. Spread topping over jam. Bake at 325ºF.until lightly browned. Cool, cut into squares and dust with powdered sugar.
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Junior Mint Brownies
recipe by Cooking Light Magazine
Cooking spray
1/4 cup butter margarine
32 creamy, small-size mints (about 3 ounces) in pure chocolate (such as Junior Mints)
1 cup all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white
Preheat oven to 350ºF. Coat bottom of an 8-inch square baking pan with cooking spray. Combine butter and mints in a 2-cup glass measure; microwave at high 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack. Yield: 16 brownies (serving size: 1 brownie).
NOTE: Two large (1.5-ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 Junior Mints.
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Kahlua Brownies
1-1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter
3 oz. unsweetened chocolate
3 large eggs
2 cup sugar
1/4 cup + 1 Tbsp. Kahlua
3/4 cup walnuts or pecans, chopped
nut halves, optional
Grease 9” square pan well; line with foil. Preheat oven 350 Fº. Resift flour with baking powder and salt. Melt butter with chocolate over low heat. Beat eggs with sugar until light. Add flour mixture, chocolate mixture, and 1/4 cup Kahlua; blend well. Stir in nuts. Turn into prepared pan. Bake 30 minutes, or until top springs back when touched lightly in center, and edges begin to pull away from pan. Remove from oven; cool thoroughly in pan. Brush top with 1 Tbsp. Kahlua. Cut into 1 x 2 in. bars. Garnish, if desired.
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Karen's Dream Bars
1 cup flour
1/2 cup packed brown sugar
1/2 cup butter (NOT margarine)
11/2 tsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 cup coconut
1 cup chopped pecans
In medium bowl, stir together the 1 cup flour and the 1/2 cup brown sugar. With pastry blender, cut in butter until mixture is crumbly. Pat into ungreased 9x13” pan. Bake 15 minutes at 350ºF. Meanwhile, in small bowl, stir together 11/2 tsp. flour, the baking powder and salt; set aside. In large bowl, beat 1 cup brown sugar, the eggs and vanilla with electric mixer on medium speed until well combined. Add dry ingredients; mix well. Fold in coconut and pecans. Carefully spread onto hot crust and baking 20 minutes at 350ºF. or until golden. Cool in pan on wire rack; cut into bars. Makes 3 dozen.
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Key Lime Bars
1-1/2 cups coconut cookie crumbs (about 17 cookies)
3 Tbsp. butter, melted
8 oz. cream cheese, softened
14-oz. can sweetened condensed milk
1/4 cup Key lime juice
1 Tbsp. grated lime peel
toasted coconut or strawberry halves for garnish, optional
Heat oven to 350ºF. Grease 9" square pan. Mix cookie crumbs and butter thoroughly with fork; press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture. Beat cream cheese in small bowl on medium speed until light and fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in lime juice and peel. Spread over layer in pan. Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. Cut into square. Garnish with coconut and/or strawberry halves. Refrigerate any leftover bars. Makes 3 dozen.
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Layered Brownies
4 oz. unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs, beaten
1 tsp. vanilla
1 cup flour
1 cup chopped peanuts
1 cup peanut butter
1/2 cup powdered sugar
1 tsp. vanilla
4 oz. semisweet chocolate
1/4 cup butter
Preheat oven to 350ºF. In large microwavable bowl, heat unsweetened chocolate and the 3/4 cup butter in microwave on high for 2 minutes (or melt in saucepan on stove over low heat), just until butter is melted. Stir until chocolate is completely melted. Stir in sugar, then mix in beaten eggs and 1 tsp. vanilla until well blended. Stir in flour and peanuts, then spread into greased 9x13" baking pan. Bake 30-35 minutes or until a wooden toothpick inserted in the center comes out with fudgy crumbs. DO NOT overbake. Cool in pan. Meanwhile, in medium bowl, combine peanut butter, powdered sugar and 1 tsp. vanilla until well blended and smooth. Spread over cooled brownies. Place semisweet chocolate and remaining 1/4 cup butter in small microwavable bowl and heat in microwave on high for 2 minutes (or melt in saucepan on stove over low heat), just until butter is melted. Stir until chocolate is completely melted. Spread over peanut butter layer. Cool until set; cut into squares. Makes 2 dozen.
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Lemon Butter Pound Cake Bars
Bars:
1 cup butter
2 cups sugar
4 eggs
2 cups self-rising flour
2 Tbsp. grated lemon peel
1/3 cup lemon juice
Glaze:
1 cup powdered sugar
2 Tbsp. lemon juice
Heat oven to 375ºF. Grease bottom only of 13x9" pan. Melt butter in large saucepan over medium heat; remove from heat. Stir in all remaining bar ingredients in order listed, mixing well after each addition. Spread in pan. Bake 35-45 minutes or until top is golden brown. Cool 10 minutes. In small bowl, combine glaze ingredients; blend until smooth. Drizzle over bars. Cool 1 hour or until completely cooled. Cut into bars. Makes 4 dozen.
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Lemon Coconut Bars
Crust:
1-1/2 cups flour
1/4 cup sugar
1/2 cup butter
2 tsp. grated lemon peel
Filling:
3/4 cup sugar
1/2 cup flaked coconut
1/4 cup butter
2 eggs
1/4 cup lemon juice
2 tsp. grated lemon peel
Heat oven to 350ºF. In small mixer bowl, combine all crust ingredients. Beat at low speed until crumbly. Press on bottom of 9" square baking pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile, in same bowl, combine all filling ingredients. Beat at low speed until well mixed; pour over crust. Continue baking for 20-30 minutes or until filling is lightly browned and set. Cool completely; cut into bars. Makes 2 dozen.
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Lemon Crumb Bars
18-1/4-oz. pkg. lemon or yellow cake mix
1/2 cup butter, softened
1 egg plus 3 egg yolks
2 cups finely crushed saltine crackers (1/4 lb.)
14-oz. can sweetened condensed milk
1/2 cup lemon juice
yellow food coloring, optional
Heat oven to 350ºF. In large mixer bowl, combine dry cake mix, butter and 1 egg; mix well (mixture will be crumbly). Stir in saltine crumbs. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 15x10" jelly roll pan. bake 15 minutes. Meanwhile, in medium bowl , combine 3 egg yolks, milk, lemon juice and food coloring; mix well. Spread evenly over prepared crust. Top with reserved crumb mixture. Bake 15-20 minutes or until firm; cool. Cut into bars. Store covered at room temperature. Bake 3-4 dozen.
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Lemon Dream Bars
3 cups graham cracker crumbs
3/4 cup butter, melted
1 egg
3 egg yolks
14 oz. sweetened condensed milk
1/2 cup lemon juice
Preheat oven to 350ºF. In large bowl, mix graham cracker crumbs, butter and lightly beaten egg until combined. Reserve one cup of the mixture. Press remaining crumb mixture into bottom of 9x13" baking pan. Bake 10-15 minutes or until lightly toasted. With mixer or wire whisk, beat 3 egg yolks. Add condensed milk, then lemon juice. Spread over crumb mixture. Top with reserved crumbs. Bake 25 minutes longer or until set. Cool; refrigerate 2 hours. Cut into bars. Store leftovers in refrigerator. Makes 2 dozen.
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Lemon-Glazed Pineapple Squares
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. grated lemon rind
1/2 cup butter, room temperature
3/4 cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup chopped dried pineapple (about 6 oz.)
1/2 cup chopped macadamia nuts or pecans
Lemon Glaze, below
Preheat oven to 350ºF. Grease and flour 9" square pan. Stir together flour, baking powder, salt and lemon rind. In large bowl, cream butter and brown sugar. Add egg and vanilla; beat well. Gradually add flour mixture, blending well after each addition. Stir in pineapple and nuts. Spread in pan. Bake 23-27 minutes, until top is golden and edges are brown. Let cool completely on wire rack. Spread glaze evenly over baked layer; allow to set at room temperature. Cut into bars. Makes 2 dozen.
Lemon Glaze: In large bowl, stir together 1/4 cup lemon juice, 2 tsp. water, 1 tsp. grated lemon rind, 1 Tbsp. butter (melted and cooled) and 3-1/4 cups powdered sugar. Beat until smooth. If necessary, add a bit more water to thin glaze or powdered sugar to thicken it. Makes 1 cup.
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Lemon Lime Bars
from Lisa
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 cup + 2 Tbsp. all-purpose flour, divided
2 large eggs
1 tsp. lemon zest
1 tsp. lime zest
2 Tbsp. lemon juice
2 Tbsp. lime juice
1/2 tsp. baking powder
1/4 cup powdered sugar
Preheat oven to 350ºF. With electric mixer, beat butter, 1/3 cup powdered sugar and 1 cup flour until blended. Press dough into an 8-inch square pan. Bake 15 to 20 minutes until lightly browned. In another bowl, beat eggs slightly. Beat in remaining 1-2/3 cups powdered sugar and remaining flour, zests, juices and baking powder; mix well. Pour mixture onto hot crust. Return pan to oven and bake 15 to 20 minutes or until a light brown crust forms on top. Cool in pan completely, then sift additional powdered sugar on top. Cut into 2-inch squares.
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Lemon Squares
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 tsp grated lemon peel, optional
2 Tbsp lemon juice
1/2 tsp baking powder
1/4 tsp of salt
2 eggs
Heat oven to 350ºF. Mix flour, margarine, and powdered sugar in a small bowl. Press evenly with hands in bottom and about 5/8" up sides of an ungreased 8” square pan. (If dough is sticky flour fingers) Bake 20 minutes. Beat remaining ingredients in a medium bowl on medium speed until light and fluffy. Pour over hot crust. Bake just until no indentations remain when touched lightly in center about 25 min. Let stand until cool, then cut into about 1 1/2" squares. Makes 25 squares.
Lemon Coconut Squares: Prepare as directed above except - stir in 1/2 cup flaked coconut into fluffy mixture.
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Lethal Layers
1/2 cup butter
1/2 cup dark brown sugar
1 cup flour
1 cup pecan halves
2 eggs
1 cup firmly packed dark brown sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking powder
about 1/4 cup flour (see directions)
1 cup chocolate chips
Preheat oven to 375ºF. In food processor with metal blade, combine butter, the 1/2 cup brown sugar and 1 cup flour until crumbly. (This can also be done with two knives or a pastry blender.) Pat mixture into greased 9x13" pan. Bake 10 minutes; cool. When crust is cool, spread pecans evenly over surface. Beat eggs with the 1 cup brown sugar until thick. Add vanilla. Put salt and baking powder in bottom of 1/4-cup measure; fill rest of measure with flour. Stir into egg mixture. Pour over crust. Sprinkle chocolate chips evenly over mixture. Bake about 20 minutes, or until center is baked. Cool, then cut into bars. Makes about 3 dozen.
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Lime Margarita Bars
2 cups finely crushed pretzels (about 8 oz.)
1/4 cup sugar
1/2 cup butter, melted
two 14-oz. cans sweetened condensed milk
3 eggs, lightly beaten
1/2 cup lime juice
4 tsp. grated lime peel
Preheat oven to 350ºF. Line 9x13" baking pan with foil, allowing foil to hang over short sides. Butter foil and set aside. In medium bowl, combine pretzels, sugar and butter. Firmly press over bottom of prepared pan. Bake until crust is firm, about 10 minutes; cool slightly. Meanwhile, in large bowl, combine remaining ingredients. Pour into cooled crust. Bake 25-30 minutes or until center is firm. Cool completely on wire rack. Pull up ends of foil to remove from pan. Cut into bars. Makes about 28.
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Linzer Squares
1 cup walnuts
1-1/2 cups flour
3/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 cup sugar
1/2 cup packed brown sugar
1/2 cup cold butter, cut into pats
1 egg, lightly beaten
3/4 cup seedless raspberry jam
Preheat oven to 375ºF. Grease 9" square pan. Put walnuts in bowl of food processor and grind. Add flour, baking powder, cinnamon, salt, sugar and brown sugar; process to combine. Add butter; process until mixture is like small crumbs. Reserve 1/2 cup mixture and set aside. Add beaten egg to processor bowl and process just until mixture begins to clump, scraping down bowl several times. Press evenly into prepared pan. In small saucepan over very low heat, stir raspberry jam just until smooth. Spread evenly over unbaked layer in pan. Sprinkle reserved flour mixture evenly over top. Bake 23-27 minutes, until topping is lightly browned. Let cool completely on wire rack. Cut into bars. Makes 2 dozen.
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Louisiana Praline Bars
Bars:
3/4 cup butter
1-1/2 cups firmly packed brown sugar
2 tsp. vanilla
2 eggs
2 cups self-rising flour
1/4 cup milk
1 cup chopped pecans
Glaze:
2 Tbsp. butter
1/4 cup firmly packed brown sugar
2 Tbsp. milk
Heat oven to 350ºF. Grease bottom only of 13x9" pan. Melt butter in large saucepan over medium heat. Remove from heat. Add brown sugar, vanilla and eggs; blend well. Add flour and milk; mix well. Spread in pan; sprinkle with pecans. Bake 30-35 minutes or until top is deep golden brown. Cool 1 hour or until completely cooled. To prepare glaze, melt butter in small saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Cook 2-3 minutes or until slightly thickened, stirring constantly. Drizzle over cooled bars. Let stand until glaze is set. Cut into bars. Makes 3 dozen.
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Lovely Lemon Bar Cookies
2 cups flour
1 cup cold butter
1/2 cup powdered sugar
4 beaten eggs
2 cups granulated sugar
1/2 cup lemon juice
1 tsp. lemon zest, optional
1/2 tsp. salt
1 tsp. baking powder
1/4 cup flour
Cut each stick of butter into eight pieces. Combine with flour and powdered sugar in food processor or with pastry blender until it looks like coarse cornmeal. Spread in greased 9x13” baking pan and pat into pan with your hands. Bake at 350ºF. for 15-20 minutes or until golden around edges. Remove from oven. Mix eggs with granulated sugar. Add lemon juice and zest. Add salt and baking powder and mix. Add flour; mix thoroughly (mixture will be runny). Pour on top of crust in pan and return to oven. Bake another 30-35 minutes. Remove from oven; sprinkle with additional powdered sugar. Let cool thoroughly before cutting into bars.
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Low Fat Brownies
1/2 cup flour
1/2 cup cocoa
1/4 tsp. salt
2 eggs
1 cup sugar
9 Tbsp. unsweetened applesauce (if using sweetened applesauce, decreased the amount of sugar used)
1 tsp. vanilla
Grease and flour 8" square pan. Mix flour, cocoa, salt, well. Separately mix eggs ,sugar, applesauce, and vanilla. Stir in flour mix till blended. Do not overmix! Pour into pan and bake 25 minutes at 325ºF till tests done. Cool and serve.. Serves 12
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Low-Fat Butterscotch Brownies
1/4 cup butter
1 cup packed brown sugar
1 tsp. vanilla
2 Tbsp. milk
1 large egg
1 cup all-purpose flour
1/2 cup chopped nuts, if desired
1 tsp. baking powder
1/2 tsp. salt
Heat oven to 350ºF. Grease bottom and sides of 8” square pan with shortening. Melt butter in 1-1/2-quart saucepan over low heat; remove from heat. Stir in brown sugar, vanilla, milk and egg. Stir in remaining ingredients. Spread in pan. Bake about 25 minutes or until golden brown. Cool 5 minutes in pan on wire rack. For brownies, cut into 4 rows by 4 rows while warm.
NOTE: If using self-rising flour, omit baking powder and salt.
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Low Fat Strawberry Cheese Bars
recipe byLynda
10 oz. package frozen strawberries, in syrup and thawed
1 Tbsp. cornstarch
5 oz. pkg. graham crackers
3 Tbsp. margarine, melted
2 Tbsp. water
16 oz. nonfat cream cheese
1 can Low-Fat Sweetened Condensed Milk, (14-ounce) (NOT evaporated milk)
4 egg whites
1 egg
1/3 cup lemon juice, bottled
1 tsp. vanilla extract
2 Tbsp. flour
Preheat oven to 350º F. In blender, blend strawberries until smooth. In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool. Spray 13x9-inch baking pan with cooking spray. Combine graham crumbs, margarine and water; press on bottom of prepared pan. In mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg whites, egg, lemon juice and vanilla; mix well. Stir in flour; pour into prepared pan. Drop strawberry mixture by spoonfuls over batter. Gently swirl with knife. Bake 25 to 30 minutes or until center is set. Cool. Chill. Refrigerate leftovers. Makes 28 servings
Per Serving (excluding unknown items): 35 Calories; 2g Fat (40.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.>
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M&M Caramel Bites
1 cup + 6 Tbsp. flour, divided
1 cup oats
3/4 cup brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup margarine, melted
12 oz (1-3/4 cups) M&M semisweet baking chips, divided
1-1/2 cups chopped pecans, divided
12 oz caramel ice cream topping
Preheat oven to 350ºF. Combine 1 cup flour, oats, brown sugar, baking soda and salt. Blend in melted margarine to form crumbs. Press half the crumb mixture into bottom of 9x9x2" baking pan and bake 10 minutes. Sprinkle baked crust with 1 cup M&Ms and 1 cup pecans. In a small bowl, blend 6 Tbsp. flour with caramel topping. Carefully pour over candies and nuts. Combine remaining M&Ms and choc. chips, and nuts; Sprinkle over caramel layer. Bake 20-25 minutes or till golden brown. Cool completely. Cut into squares Makes 3 dozen bites
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Macadamia Dream Bars
Bars:
3/4 cup butter, softened
1-1/4 cups sugar
4 eggs
1/2 tsp. salt
1/4 tsp. ground cinnamon
2 tsp. vanilla
1 cup flour
2 oz. semisweet chocolate, melted and cooled
1/3 cup miniature semisweet chocolate chips
4 oz. white chocolate, melted and cooled
1-1/4 cups finely chopped dry-roasted macadamia nuts, divided
Chocolate Glaze:
4 oz. semisweet chocolate, coarsely chopped
3 Tbsp. whipping cream
1 tsp. vanilla
Preheat oven to 350ºF. Grease 9x13” baking pan; set aside. In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, salt, cinnamon and vanilla. Beat until thoroughly combined, scraping bowl often. Add flour; gently beat just until combined. Transfer 1 cup of the batter to a medium bowl. Stir in melted semisweet chocolate, then chocolate chips; set aside. Stir melted white chocolate and 3/4 cup of the macadamia nuts into remaining batter. Turn into prepared pan; smooth surface. Drop heaping Tbsp. of the chocolate batter into light batter in 8 or 9 randomly spaced places. Using back of tablespoon, press chocolate batter down into light batter. Use a butter knife to swirl batters into a wide zigzag pattern to create a marbled effect; don’t overdo it. Bake 20-25 minutes or until a toothpick inserted in center comes out almost clean. Do not overbake. Cool completely before glazing.
Chocolate Glaze: In double boiler over simmering water, melt chocolate and cream together, stirring until smooth and creamy. OR combine chocolate and cream in 1-cup glass measure; microwave on high for one minute. Let stand one minute; stir until smooth. With either method, stir in vanilla. Spread glaze over top of cooled bars; sprinkle with remaining 1/2 cup macadamia nuts. Chill 15 minute to set glaze. Using sharp pointed knife, cut into 32 bars, cutting 4 strips lengthwise and 8 strips crosswise. Makes 32 bars.
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Maple Chocolate Walnut Bars
1-1/2 cups flour
2/3 cup sugar
1/2 tsp. salt
3/4 cup cold butter
2 eggs
14-oz. can sweetened condensed milk
1-1/2 tsp. maple flavoring
2 cups chopped walnuts
6 oz. semisweet chocolate chips
Heat oven to 350ºF. In large bowl, combine flour, sugar and salt; cut in butter until crumbly. Add 1 beaten egg. Press into 13x9" baking pan. Bake 25 minutes. In medium bowl, beat milk, remaining egg and flavoring; add walnuts. Sprinkle chips over crust; top with walnut mixture. Bake 20 minutes longer or until golden. Cool. Store tightly covered at room temperature. Makes 2-3 dozen.
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Maple-Coconut Bars
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
4 oz. (1-1/3 cups) shredded coconut
1/4 cup butter
3/4 cup sugar
1 egg
1/2 tsp. maple flavoring
1/4 cup chopped walnuts
1 Tbsp. butter, melted
Stir together flour, baking powder and salt. Reserve 1/2 cup of the coconut for topping; finely chop remainder. In small mixer bowl, beat 1/4 cup butter until softened. Add sugar and beat until well combined. Add egg and maple flavoring and beat just until combined. Add flour mixture; beat until well mixed. Stir in finely chopped coconut and nuts. Spread in greased 8" square baking pan. Combine reserved 1/2 cup coconut and 1 Tbsp. melted butter; sprinkle over mixture in pan. Bake at 350ºF for 30 minutes or until done. Cool completely; cut into bars. Makes 2 dozen.
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Maple Walnut Blondies
from "Mom’s Big Book of Baking"
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup maple syrup
1 large egg
1 tsp. vanilla
1/2 tsp. maple extract
3/4 cup chopped walnuts
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. Combine flour, baking powder and salt in small mixing bowl. Melt butter in medium saucepan over low heat. Remove from heat. With wooden spoon, stir in brown sugar and maple syrup until dissolved. Quickly whisk in egg, vanilla and maple extract. Stir in flour mixture until just incorporated. Stir in walnuts. Pour batter into prepared baking pan. Bake until just set in center, 25-30 minutes. Let cool completely on wire rack. Grasping overhanging foil on either side of pan, lift out blondies 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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Maple-Walnut Squares
Bottom layer:
1-1/2 cups flour
1/4 tsp. salt
2 Tbsp. packed brown sugar
1/2 cup cold butter, cut into pats
Topping:
2 eggs
1/2 cup packed brown sugar
1/2 cup maple syrup
1 tsp. vanilla
1 cup coarsely chopped toasted walnuts
Preheat oven to 350ºF. Grease 9x13" pan. Bottom layer: Put flour, salt and brown sugar in bowl of food processor; process to combine. Add butter and process until mixture begins to clump, scraping down bowl several times. With moistened fingers, pat dough evenly over bottom of prepared pan. Bake 12 minutes, until dry-looking and firm to the touch. Place on wire rack to cool. Topping: Put eggs, brown sugar, maple syrup and vanilla in food processor bowl. Process until well blended. Add walnuts and pulse several times to combine and to chop nuts into pea-sized pieces. Pour over cooled dough in pan. Bake 18-22 minutes, until topping is set, crisp and brown. Let cool completely on wire rack. Cut into bars. Makes 2 dozen.
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Marbled Brownies
8 oz. semisweet chocolate, chopped
1/3 cup butter, chopped
4 eggs
1-1/2 cups sugar
1 cup flour
pinch of salt
1 tsp. baking powder
2 tsp. vanilla
1 cup walnuts, chopped
Plain batter:
4 Tbsp. butter
2/3 cup cream cheese
1/2 cup sugar
2 eggs
2 Tbsp. flour
1 tsp. vanilla
Preheat oven to 350ºF. Line a 13x9" pan with waxed paper; grease paper. Melt chocolate and butter in saucepan over very low heat. Meanwhile, beat eggs until light and fluffy. Gradually add sugar; continue beating until blended. Sift over flour, salt and baking powder; fold in. Stir in cooled chocolate mixture, vanilla and walnuts. Set aside 2 cups of the chocolate batter. To make plain batter, cream butter and cream cheese with electric mixer. Add sugar and continue beating until blended. Beat in eggs, flour and vanilla. Spread unmeasured chocolate batter into pan. Pour cream cheese mixture over. Drop spoonfuls of reserved chocolate batter on top. With metal spatula, swirl mixtures to marble. Do not blend completely. Bake 35-40 minutes, until just set. Unmold when cool and cut into squares. Makes 2 dozen.
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Marbled Cheesecake Bars
2 cups finely crushed Oreos (about 20 cookies)
3 Tbsp. butter, melted
three 8-oz. pkg. cream cheese, softened
14-oz. can sweetened condensed milk
3 eggs
2 tsp. vanilla
2 oz. unsweetened chocolate, melted
Heat oven to 300ºF. Combine crumbs and butter; press firmly on bottom of 13x9" baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; spoon over vanilla batter. With knife or metal spatula swirl through batter to marble. Bake 45-50 minutes or until set; cool. Chill; cut into bars. Store covered in refrigerator Makes 2-3 dozen.
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Marbled Chocolate Bars
from "Taste of Home" magazine
18-1/4 oz. German chocolate cake mix
8 oz. cream cheese, softened
1/2 cup sugar
3/4 cup milk chocolate chips, divided
Prepare cake mix according to directions. Pour into a greased 15x10” baking pan. In a small mixing bowl, beat cream cheese and sugar. Stir in 1/4 cup chocolate chips. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. Bake at 350ºF. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen
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Marbled Peanut Butter Brownies
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup creamy peanut butter
1/3 cup butter or margarine
1 cup sugar
1 cup packed light brown sugar
3 eggs
1 tsp. vanilla
1/2 cup chocolate chips, melted
Preheat oven to 350º. Spray a 13x9" pan with Pam. Stir together the flour, baking powder and salt in a medium bowl. In a large bowl, cream together the peanut butter and butter. Gradually blend in the sugars. Beat in eggs, one at a time. Stir in the vanilla. Add flour mixture and beat until smooth and well blended. Batter will be thick. Spread batter into prepared pan. Drop teaspoonfuls of melted chocolate over top of batter. With the tip of a knife, swirl chocolate into batter to create marbled effect. Bake for 27 to 30 minutes until done (do not overbake). Cool in pan. Cut into bars. Yield: 2 dozen.
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Maximum Brownie Cups
18 Hershey's Milk Chocolate Nuggets
1 cup butter
2 cups sugar
2 tsp. vanilla
4 eggs
3/4 cup cocoa
1-3/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
Heat oven to 350ºF. Line 18 muffin cups with paper or foil liners. Unwrap candies. Place butter in microwave-safe bowl, and heat on high for 60-90 seconds or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Remove 1-1/4 cups batter; set aside. Divide remaining batter evenly into lined muffin cups. Place one chocolate candy in center of each cup, but DO NOT push into batter. Place slightly rounded Tbsp. reserved batter on top of each chocolate. Bake 18-20 minutes or until surface is set. Cool completely in pan on wire rack. Garnish as desired. Makes 18 cups.
VARIATION: Vanilla Cups: Use 1 cup packed brown sugar and 1 cup granulated sugar instead of the 2 cups granulated sugar. Eliminate cocoa and increase flour to 2-1/2 cups. Proceed as above.
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