Raspberry Walnut Shortbread Bars
Crust:
1-1/4 cups flour
1/2 cup sugar
1/2 cup butter
Topping:
1/2 cup raspberry jam
1/3 cup packed brown sugar
2 eggs
1 tsp. vanilla
3 Tbsp. flour
1/8 tsp. salt
1 cup chopped walnuts
Preheat oven to 350ºF. In medium bowl, combine 1-1/4 cups flour and the sugar. With pastry blender, cut in butter until crumbly. Press on bottom of greased 9" square baking pan. Bake 18-20 minutes or until edges are lightly golden brown. Spread jam over crust. In small mixer bowl combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed, 1-2 minutes. Stir in flour and salt until well mixed; blend in nuts. Pour over jam; spread carefully to cover. Continue baking 20-24 minutes or until golden brown and filling is set. Cool completely before cutting into bars. Makes 2 dozen.
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Reese's Chewy Chocolate Pan Cookies
These are Jennifer's all-time favorite cookies!
1-1/4 cups butter, softened
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
12 oz. (2 cups) peanut butter chips
Heat oven to 350ºF. Grease 15x10" jelly roll pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in chips. Spread batter into prepared pan; bake 20 minutes or until set. Cool completely; cut into bars. Makes 4 dozen.
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Reese's Peanut Butter Brownies
3/4 cup butter
3/4 cup creamy peanut butter
1-3/4 cups sugar
2 tsp. vanilla extract
4 eggs
1-1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup cocoa
Heat oven to 350ºF. Grease 13x9" baking pan. In saucepan, melt butter. Add peanut butter; stir until peanut butter is melted. Stir in sugar and vanilla. Add eggs; beat well with spoon. Add flour, baking powder and salt; beat well. Remove 1-3/4 cups batter; stir cocoa into this part. Spread chocolate batter into prepared pan. Spread remaining batter over top. Bake 30 minutes or until brownies just begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.
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Rich Caramel Pecan Brownies
Brownies:
3 oz. semisweet chocolate, cut into 1/4" pieces
3 oz. unsweetened chocolate, cut into 1/4" pieces
2 cups butter, cut into 16 pieces
4 large eggs
1/4 tsp. salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 tsp. vanilla
3/4 cup flour
Caramel Layer:
1/2 cup butter
1-1/2 cups packed brown sugar
1/2 cup corn syrup
1 cup heavy whipping cream
1 tsp. vanilla
1-1/2 cups pecan pieces, coarsely chopped, about 6 oz.
Preheat oven to 350ºF. Grease 13x9" pan. Line with parchment paper or foil; grease the paper. To make brownies: Bring a pan of water to boil; remove from heat. Combine chocolates and butter in heatproof bowl and place on pan of water to melt, stirring occasionally. When melted, remove bowl from pan of water. In large mixing bowl, whisk eggs and salt until liquid. Whisk in sugars, then vanilla. Whisk for a minute, then whisk in chocolate mixture. Fold in flour with rubber spatula. Scrape into pan; smooth top. Bake 25-30 minutes or until firm, but not dry. Place on rack to cool. To make caramel layer, place butter in heavy saucepan and over low heat to melt. Stir in brown sugar and corn syrup; bring to a boil. Insert candy thermometer; cook to soft ball stage, 240ºF. (If you don't have a thermometer, test in a glass of ice water - a spoonful dropped into the glass should form a soft, pliable ball you can hold between thumb and forefinger.) Remove from heat; add cream slowly and carefully. Stop if mixture splatters a lot or starts to boil over. Insert thermometer again and cook to firm ball stage, 248ºF. (Ice water test the same as before, but ball should be firmer and hold its shape better.) Remove from heat and stir in vanilla and pecans. Allow to cool 30 minuets. Pour over brownies and spread evenly with metal spatula. Place in freezer for an hour to firm caramel. Layer. Run pan over a burner set on low heat to melt butter between pan and paper lining. Loosen baked cake all around inside of pan with small, sharp knife. Turn cake out onto cutting board. Trim edges and cut into squares. Turn over so the caramel layer is on top. Makes 2 dozen.
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Rich Chocolate Caramel Brownies
18-1/2-oz. box devil's food or chocolate cake mix
1 cup chopped nuts
1/2 cup butter, melted
1 cup evaporated milk, divided
35 (10 oz.) caramels, unwrapped
6 oz. (1 cup) semisweet chocolate chips
In large bowl, combine dry cake mix and nuts; stir in butter. Stir in 2/3 cup evaporated milk (batter will be thick). Spread half of batter into greased 13x9" pan. Bake at 350ºF for 15 minutes. In small saucepan, combine caramels and remaining 1/3 cup evaporated milk. Stir over low heat until caramels are melted. Sprinkle chocolate chips over baked layer; drizzle caramel over top. Drop remaining batter by heaping tsp. over caramel mixture. Return to oven for 20-25 minutes (to layer will be soft). Cool completely before cutting into bars. Makes 48.
Rich Chocolate Butterscotch Brownies: Instead of melting caramels with evaporated milk, pour contents of 12-1/4-oz. jar butterscotch-flavored topping over chocolate chips.
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Rocky Road Brownies
1-1/4 cups flour
1/4 tsp. baking powder
1/4 tsp. salt
1 large egg
1/3 cup sugar
1/2 cup chocolate syrup
1/2 tsp. vanilla
1 Tbsp. melted butter
1 cup miniature marshmallows
1/2 cup chopped walnuts or pecans
1 cup semisweet chocolate chips
Preheat oven to 350ºF. Butter 8 square baking pan. Sift together flour, baking powder and salt. In another bowl, beat egg until foamy. Add sugar, chocolate syrup and vanilla to egg; beat just to mix. Stir in butter, then flour mixture. Spread evenly in pan. Bake 25 minutes or until top springs back when pressed. Remove cake from oven and immediately sprinkle with marshmallows, walnuts and chocolate chips (and/or any other desired toppings*). Return to oven for 2-3 minutes or until chocolate chips are softened but marshmallows are not melted. With back of spoon, spread chocolate lightly over the marshmallows, nuts and any other toppings. Cool and cut into squares.
Other suggested toppings: Shredded coconut, M&Ms, colored sprinkles, crushed cookies, raisins, etc.
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Rocky Road Squares
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 cup semisweet chocolate chips
1/2 cup chopped walnuts or pecans
1/2 cup miniature marshmallows
Preheat oven to 350ºF. Grease and flour 9" square pan. In small bowl, combine flour, baking powder and salt. In large bowl, cream butter and sugar. Add eggs and vanilla; beat well. Gradually add flour mixture, blending well after each addition. Stir in half of the chocolate chips, half of the nuts and half of the marshmallows. Spread in pan. Bake 20 minutes. Remove pan from oven and sprinkle top evenly with remaining chips, nuts and marshmallows. Press lightly with pancake turner so they stick to the hot dough. Return pan to oven; bake 8-10 minutes longer, until marshmallows are golden. Let cool completely on wire rack. Cut into squares, wiping knife blade between cuts. Makes 2 dozen.
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Romance Cookies
1 cup flour
2 Tbsp. sugar
1/2 cup butter
2 eggs, well beaten
1 cup brown sugar
1 cup walnut meats
1/2 cup coconut
1 tsp. vanilla
2 Tbsp. flour
1/2 tsp. baking powder
Mix flour, sugar and butter with pastry blender. Press down in square pan, bake 20 minutes at 350ºF. Beat egg, add brown sugar, add flour, baking powder, coconut, walnuts and vanilla. Spread on top, return to oven and bake another 20 minutes. Cool and cut in squares.
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Royal Icing
2 large egg whites (or egg white powder)
4 cups sifted powdered sugar
Juice of 1 lemon
Beat the egg whites until stiff but not dry. Add sugar and lemon juice and beat for 1 minute more. If icing is too thick, add a little water. If too thin, add more sugar. Use food coloring to tint the icing. Paint it on and let it harden. Makes about 2 cups.
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Sand-Art Brownies
Makes enough to fill 12 quart jars
An excellent teacher appreciation gift!
12 quart-size jars with lids and rings
12 oz. cocoa
42 oz. chocolate chips
42 oz. vanilla chips
32 oz. chopped walnuts
50 oz. brown sugar
5 lb. flour
5 lb. granulated sugar
Layer in a quart jar in the order given, leveling the ingredients as you layer:
3/4 tsp. salt
1/2 cup + 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup granulated sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup chopped walnuts
Make sure the jar is full to the top. Cover the lid with a 7-1/2" circle of fabric tied with ribbon or raffia. Finish with a tag that includes liquid ingredients and baking instructions as follows:
To Prepare Your Sand-Art Brownies: In a large mixing bowl, combine the contents of the quart jar with 3
well-beaten eggs, 2/3 cup vegetable oil, and 1 tsp. vanilla extract. Stir well to combine all ingredients. Pour
into a well-greased 9x13" cake pan and bake in a preheated 350ºF oven for 30 to 35 minutes. Cool,
cut and enjoy!
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Scandinavian Almond Bars
1-3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 cup sugar
1 egg
1/2 tsp. almond extract
milk
1/2 cup sliced almonds, coarsely chopped
Almond Icing, below
Stir together flour, baking powder and salt. In large mixer bowl, beat butter and sugar until fluffy. Add egg and almond extract; beat well. Add flour mixture and beat until well mixed. Divide dough into fourths. Form each into a 12" roll. Place two rolls 4-5" apart on ungreased cookie sheet. Flatten to 3" wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake at 325ºF for 12-14 minutes or until edges are lightly browned. While cookies are still warm, cut crosswise into 1" wide diagonal strips. Cool. Drizzle with Almond Icing. Makes 4 dozen.
Almond Icing: Stir together 1 cup sifted powdered sugar, 1/4 tsp. almond extract and enough milk (3-4 tsp.) to make icing of drizzling consistency.
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Scotcheroos
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies
6 oz. chocolate chips
6 oz. butterscotch chips
In a large saucepan, combine sugar and syrup and bring to just a boil over medium heat. Stir in peanut butter. Mix in Rice Krispies. Press into a greased 9x13" pan. Melt morsels over hot water and spread over mixture. Chill until firm (15 min).
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Scotch Shortbread
from "The Joy of Cooking"
1 cup butter
2 cups flour
1/2 cup powdered sugar
1/4 tsp salt
Cream butter. In a second bowl sift together the flour, sugar and salt. Blend the dry ingredients into the butter. Pat the stiff dough into an ungreased 9x9 pan and press edges down. Pierce with a fork through the dough every half inch. Bake 25-30 minutes. Cut into squares while still warm.
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Sensational Peppermint Pattie Brownies
24 small (1-1/2") York Peppermint Patties
1-1/2 cups butter, melted
3 cups sugar
1 Tbsp. vanilla extract
5 eggs
2 cups all-purpose flour
1 cup cocoa
1 tsp. baking powder
1 tsp. salt
Heat oven to 350 ºF (325 ºF for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9" baking pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2" apart in single layer over batter. Spread reserved 2 cups batter over patties. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. About 36 brownies.
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Serendipity Brownies with Six Variations
4 oz. unsweetened chocolate
1/2 cup unsalted butter
2 large eggs
1-1/2 cups sugar
1/2 tsp. vanilla
1/2 cup flour
1/4 tsp. salt
Preheat oven to 350ºF. Butter and flour 8 square pan. Melt chocolate and butter in double boiler over hot water or in heavy pan over low heat; let cool slightly. In large bowl, beta eggs until pale and foamy. Beat in chocolate mixture and vanilla. Stir in flour and salt until just combined. Spread evenly in pan and bake about 30 minutes or until cake tester comes out almost clean. Cool and cut into squares.
Variation 1: Fold 1 cup chopped peanuts, walnuts or almonds into batter after adding flour.
Variation 2: Reduce amount of flour to 1/4 cup and add 1/3 cup oat bran.
Variation 3: Fold in 1/2 cup chopped raisins, dates, figs, apricots or candied citron after adding the flour.
Variation 4: Fold in 1/2 cup semisweet chocolate chips after adding the flour.
Variation 5: Substitute 1/4 cup brandy or your favorite liqueur for the vanilla.
Variation 6: Add 1/2 tsp. chopped dried orange rind, 1/2 tsp. cinnamon and 1/4 tsp. clove along with the flour.
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Shortbread
2/3 cup butter
1/2 cup sugar
1-1/4 cups flour
1/2 cup rice flour
1/4 tsp. baking powder
pinch of salt
Preheat oven to 325ºF. Grease shallow 8" cake tin. With electric mixer, cream butter and sugar together until light and fluffy. Sift over flours, baking powder and salt; mix well. Press dough into prepared tin, smoothing surface with back of spoon. Prick all over with fork, the score into eight wedges. Bake 40-45 minutes. Leave in pan until cool enough to handle. Unmold and recut into wedges while still hot.
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Shortbread Fruit Bars
Shortbread:
2 cups flour
1/2 cup sugar
1 cup butter
3/4 cup blackberry or raspberry preserves
Glaze:
1/2 cup powdered sugar
1/2 tsp. almond extract
2-3 tsp. water
Heat oven to 350ºF. In large bowl, combine flour and sugar; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Press in bottom of ungreased 13x9" pan. Bake 25-35 minuets or until edges are light golden brown. Spread preserves over shortbread; bake an additional 5 minutes. Cool 1 hour or until completely cooled. In small bowl, combine all glaze ingredients; mix well. Drizzle over cooled shortbread. Cut into bars. Makes 3 dozen.
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Shortbread Squares
2 cups butter (NOT margarine)
1 cup sugar
4 cups + 2 Tbsp. flour
coarse, colored sugar
Cream together butter and sugar until smooth. Add flour. Mix in until well blended (I use my pastry blender - it goes MUCH faster that way!). Turn mixture into well-greased 9x13" baking pan. (Mixture will be crumbly.) Cover with waxed paper. Press evenly in pan by pressing on waxed paper with palms of hands. Remove paper. Prick top of dough closely with fork. Bake 1-1/2 hours on center rack of pre- heated 275ºF oven. Turn off heat; remove pan from oven. Cut at once into 1" squares. Return pan to oven; close door. Remove pan from oven when oven is completely cool. Sprinkle with coarse sugar. Store in airtight container. Makes 10 dozen.
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Smoky Mountain Jam Squares
Bars:
3/4 cup butter
1 cup firmly packed brown sugar
1/2 cup blackberry or strawberry jam
2 eggs
1 tsp. vanilla
2 cups self-rising flour
1/2 tsp. cinnamon
1/2 tsp. cloves
1 cup chopped walnuts
Glaze:
2 Tbsp. butter
1/4 cup firmly packed brown sugar
3 Tbsp. milk
1 cup powdered sugar
1 tsp. vanilla
Heat oven to 350ºF. Grease bottom only of 13x9" pan. Melt butter in large saucepan over medium heat. Remove from heat. Stir in remaining bar ingredients in order listed, mixing well after each addition. Spread batter in pan. Bake 30-35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. For glaze, melt butter in small saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Stir in powdered sugar and vanilla. Drizzle over cooled bars. Let stand until glaze is set. Cut into bars. Makes 3 dozen.
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S'More Bars
3/4 cup butter, softened
2/3 cup sugar
1 egg
1 tsp. vanilla extract
3 cups graham cracker crumbs
1/2 cup all-purpose flour
1/2 tsp. salt
eight 1.55 oz. milk chocolate bars
3-1/2 cups miniature marshmallows
Heat oven to 350ºF. Grease 13x9" baking pan. In large bowl, beat butter. Add sugar; beat on medium speed of electric mixer until light and fluffy. Blend in egg and vanilla. Stir in graham cracker crumbs, flour and salt. Set aside 2-1/2 cups graham cracker crumb mixture. Press remaining mixture into bottom of prepared pan. Place candy bars, side by side, breaking to fit, if necessary, on top of mixture in pan. Sprinkle marshmallows evenly on top of chocolate bars in pan. Crumble reserved crumb mixture on top of marshmallows. Bake 30 minutes. Cool 10 minutes in pan on wire rack. Cut into bars; cool completely. About 24 bars.
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S'More Bars #2
from "Moms Big Book of Baking"
5 Tbsp. butter, melted
1 cup graham cracker crumbs (from about 8 whole graham crackers)
1 cup finely chopped walnuts
2 cups miniature marshmallows
1 cup milk chocolate chips
Preheat oven to 325ºF. 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 melted butter and graham cracker crumbs in medium bowl and stir until all crumbs are moistened. Sprinkle mixture across bottom of prepared pan and press with fingertips into even layer. Sprinkle chopped walnuts evenly over crumbs. Bake 10 minutes> Remove pan from oven and sprinkle marshmallows and chocolate chips evenly over nuts. Return pan to oven and bake until marshmallows are golden, another 13-15 minutes. Let pan cool completely on wire rack. Refrigerate 10 minutes. Grasping overhanging foil on either side of pan, lift out bars and place on cutting board. Cut into 16 squares. Cookies will keep at room temperature in an airtight container for 4-5 days.
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S'More Bars #3
from Family Circle magazine
Crust:
14 whole graham cracker boards, crushed (2-1/4 cups crumbs)
3 Tbsp. sugar
1/4 tsp. salt
6 Tbsp. butter, melted
Brownie:
6 oz. bittersweet chocolate, chopped
3/4 cup butter
3 eggs
1-1/4 cups sugar
1 cup all-purpose flour
1 tsp. salt
2 tsp. vanilla
Topping:
7.5 oz. jar marshmallow cream (about 1-1/2 cups)
2 Tbsp. milk
1 cup mini chocolate kisses
3 whole graham cracker boards, broken up
Heat oven to 350ºF. Crust: Combine the graham cracker crumbs, sugar, salt and melted butter in a small bowl until the dry ingredients are evenly moistened. Transfer the crumb mixture to a 13x9 baking pan; press crumb mixture evenly over the bottom of the pan pressing the crumbs evenly into the corners and along the sides of the pan. Refrigerate the crust until chilled and set. Brownie: Combine the bittersweet chocolate and butter in a microwave-safe glass bowl or glass measuring cup. Heat chocolate mixture in a microwave oven on high until the chocolate and butter are melted, about 1 minute. Stir the chocolate mixture until smooth. With a hand-held electric mixer on medium-high speed, beat together the eggs and sugar in a large bowl until well blended. Reduce the speed to medium. While continuing to beat, gradually add the melted chocolate-butter mixture to the egg mixture; beat until the mixture is smooth, scraping down the side of the bowl occasionally. Stir the flour and salt into the egg mixture. Then stir in the vanilla until smooth. Scrape the brownie mixture into the crust- lined baking pan; smooth the top level with a rubber spatula. Bake 30 minutes or until the top is smooth and the center is set when gently pressed with fingertip. Topping: While the brownie layer is baking, whisk together the marshmallow cream and the milk in a small bowl until the mixture is well blended and smooth. Pour the marshmallow topping mixture over the brownie layer in the pan. Spread or tilt the pan to level the topping and cover the brownie layer completely. Sprinkle the mini chocolate kisses evenly over the marshmallow topping. Then scatter the crumbled graham crackers all over the top. Bake 3 minutes or until the chocolate kisses are glossy and the marshmallow topping is set. Let cool in the pan on a wire rack. Cut into bars.
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S'Mores
1 cup butter, melted
1/3 cup white sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips
3 cups miniature marshmallows
Preheat oven to 350ºF. Butter a 9x13 inch baking dish. In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula. Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.
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Snow-Topped Peppermint Bars
2 cups flour
2/3 cup sugar
1 cup butter
1/2 cup milk
1 egg
1 tsp. baking powder
1 tsp. vanilla
1/3 cup crushed starlight peppermint candy
powdered sugar
Heat oven to 375ºF. In large mixer bowl, combine all ingredients except crushed candy and powdered sugar. Beat at low speed until well mixed, 2-3 minutes. By hand, stir in candy. Pour into greased and floured 9x13" pan. Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Cool completely; sprinkle with powdered sugar. Cut into bars. Makes 3 dozen.
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So-Easy Sugar Cookies
from Pillsbury's "Best of the Bake-Off Cookbook"
Kathryn Blackburn, National Park, NJ, 1982
3/4 cup sugar
1/3 cup butter or margarine, softened, or shortening
1/3 cup oil
1 Tbsp. milk
1-2 tsp. almond extract
1 egg
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. sugar
Heat oven to 375ºF. In large bowl, beat 3/4 cup sugar, butter, oil, milk, almond extract and egg until light and fluffy. Stir in flour, baking powder and salt; blend well. Spread evenly in ungreased 15x10 baking pan; sprinkle with 1 Tbsp. sugar. Bake 10-12 minutes or until light golden brown. Cool 5 minutes. Cut into bars. Makes 4 dozen.
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Soft Shortbread
1 cup soft butter
1 cup flour
1/2 cup cornstarch
1/2 cup powdered sugar
1 tsp. vanilla
Preheat oven to 325ºF. Beat butter and vanilla until foamy. Add dry ingredients and blend. DO NOT overstir. Spoon into ungreased pan. Bake until done, 10-20 minutes, depending on thickness.
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Sour Cream Apple Squares
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Pat Habiger, Spearville, KS
2 cups flour
2 cups brown sugar, packed
1/2 cup margarine, softened
1/2 cup nuts, chopped
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla
1 egg, beaten
2 cups apples, chopped and peeled
whipped cream for garnish
In mixing bowl, combine flour, brown sugar and margarine; blend at low speed until crumbly. Stir in nuts. Press about 2-3/4 cups of crumb mixture into bottom of ungreased 13x9 pan. To remaining crumb mixture, add cinnamon baking soda, salt, sour cream, vanilla and egg. Beat until thoroughly combined. Stir in apples. Spoon evenly over bottom layer. Bake at 350ºF. for 35-40 minutes. Cool on wire rack. Cut into squares. Garnish with whipped cream. Serves 12-15.
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Sour Cream Banana Bars
Bars:
1/2 cup butter
2 cups self-rising flour
1-1/2 cups sugar
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup sour cream
2 tsp. vanilla
2 eggs
Glaze:
2 cups powdered sugar
1/4 cup butter, melted
3 Tbsp. milk
Heat oven to 350ºF. Grease bottom only of 15x10" jelly roll pan. Melt butter in large saucepan over low heat. Remove from heat. Stir in all remaining bar ingredients; mix well. Spread batter in pan. Bake 20-25 minutes or until golden brown. Cool 30 minutes or until completely cooled. In medium bowl, combine all glaze ingredients; blend until smooth. Drizzle over cooled bars. Let stand until glaze is set. Cut into bars. Makes 5 dozen.
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Sour Cream Streusel Bars
1/2 cup butter
2/3 cup granulated sugar
3 eggs, at room temperature
1-1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 cup sour cream
Topping:
1 cup packed brown sugar
2 tsp. ground cinnamon
1 cup walnuts, finely chopped
4 Tbsp. butter, chopped
Preheat oven to 350ºF. Line bottom of 9" square cake pan with waxed paper; grease paper. To make topping, place brown sugar, cinnamon and walnuts in bowl. Mix with fingers, then add butter and continue working until mixture resembles coarse crumbs. With electric mixer, cream butter until soft. Add sugar; continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, sift flour, baking soda and baking powder together three times. Fold dry ingredients into butter mixture in three batches, alternating with sour cream. Fold until blended after each addition. Pour half of the batter into pan; sprinkle half the topping over batter. Pour remaining batter on top. Sprinkle with remaining topping. Bake 60-70 minutes , until browned. Allow to stand 5 minutes, then unmold and transfer to wire rack to cool. Cut into squares. Makes 12-14.
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Spiced Gooey Bars
2/3 cup butter
2-1/4 cups graham cracker crumbs (about 32 squares)
2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 cup chopped walnuts or pecans
1/2 cup raisins
6 oz. semisweet chocolate chips
14 oz. (1-1/4 cups) sweetened condensed milk
In medium saucepan, melt butter; remove from heat. Combine cracker crumbs, cinnamon and allspice, then stir into melted butter in saucepan. Press 2/3 of crumb mixture evenly onto bottom of ungreased 13x9" baking pan. Layer, in order, nuts, raisins and chocolate chips. Pour sweetened condensed milk evenly over all. Sprinkle with remaining crumb mixture. Bake at 350ºF about 30 minutes or until golden brown and edges are firm. Cool; cut into bars. Makes 3 dozen.
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St. Nicholas Squares
1-1/2 cups butter, softened
1 cup sugar + 2 Tbsp. and 2 tsp. sugar
1-1/4 cups firmly packed brown sugar
3 Tbsp. milk
3 cups flour
1-1/2 tsp. baking powder
1-1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
7-oz. pkg. almond paste
1 large egg
1 large egg white
1/2 cup sliced almonds
Beat butter, 1 cup sugar, brown sugar and milk in large bowl with electric mixer on high speed for 4 minutes or until creamy. Combine flour, baking powder, cinnamon, nutmeg and cloves in medium bowl. Blend with wire whisk. Stir flour mixture into butter mixture; mix well. Line two 8" square baking pans with foil. Divide dough into fourths. Pat one fourth of dough evenly into bottom of each pan. Lift foil and cookie crust from pan; set aside. Lightly grease bottom of each pan. Pat remaining pieces of dough evenly into bottom of each pan. Mix almond paste, egg and 2 Tbsp. sugar in food processor until smooth; pour over cookie crust in each pan. Turn foil with shaped cookie crust over filling; peel off foil. Whisk egg white until frothy; brush over top crust. Sprinkle with almonds and remaining 2 tsp. sugar. Bake at 350ºF. for 30-40 minutes or until golden brown. Allow to cool completely before cutting into bars. Makes 3 dozen.
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Starbucks Cranberry Bliss Bars
2 cups all-purpose flour
1-1/2 cups uncooked quick cooling oats
3/4 cup plus 1 Tbsp. firmly packed brown sugar; divided
1 cup softened butter or margarine
8 oz. cream cheese
14 oz. sweetened condensed milk
1/4 cup lemon juice
1 tsp. vanilla extract
2 Tbsp. cornstarch
16 oz. can whole berry cranberry sauce
Preheat oven 350ºF. Lightly grease 13 x 9 baking pan. In large bowl combine flour, oats 3/4 cup sugar and butter, mix until crumbly. Reserve 1-1/2 cups crumb mixture for topping. Bake 15 minutes. Cool completely. In large bowl beat cream cheese until fluffy, gradually mix in condensed milk, lemon juice, and vanilla until smooth. Pour evenly over crust. In small bowl combine remaining sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture. Sprinkle reserve crumb mixture over top. Bake 40 minutes, cool at room temperature, refrigerate before cutting. Store in refrigerator.
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Strawberry Brownies
2-1/2 cups flour
1-1/2 cups sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, room temperature
3 large eggs
3 Tbsp. unsweetened cocoa
1 tsp. vanilla
1 cup strawberry preserves
Preheat oven to 350ºF. Prepare pastry layer first: Combine 1-3/4 cups flour, 1/2 cup sugar, baking powder and 1/4 tsp. salt in mixing bowl. Blend with fork, adding 1/2 cup butter, cut into pieces. Blend until mixture resembles small peas. Add one lightly beaten egg and blend until mixture forms a ball. Press dough into bottom of ungreased 8 square baking pan. Bake about 20 minutes, or until cake tester comes out clean; set aside. While pastry is baking, melt remaining 1/2 cup butter. Place in mixing bowl; stir in cocoa until blended. Stir in 1 cup of sugar; add remaining two eggs, one at a time, beating well after each addition. Add vanilla, remaining 3/4 cup flour and 1/4 tsp. salt. Spread preserves evenly over baked pastry layer. Carefully spread chocolate mixture over preserves, spreading evenly but not mixing layers. Bake about 25 minutes or until a cake tester comes out clean. Cool and cut into squares.
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Strawberry Crumble Bars
2 cups Bisquick
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 cup butter, softened
1 cup strawberry spreadable fruit, jam or preserves
Heat oven to 400ºF. Grease 9 square baking pan. Mix Bisquick, oats and brown sugar in large bowl. Cut in butter until mixture is crumbly. Press half of mixture into pan. Spread jam over all to within 1/4 of edges. Top with remaining crumbly mixture; press gently into fruit. Bake 25-30 minutes or until light brown; cool. Cut into bars. Makes 2 dozen.
NOTE: For a nice finishing touch, drizzle top with chocolate. Heat 1/4 cup semisweet chocolate chips and 1/2 tsp. shortening in microwave on high for 1-2 minutes. Stir until completely melted; drizzle over bars.
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Streusel Caramel Bars
2 cups flour
3/4 cup firmly packed brown sugar
1 egg, beaten
3/4 cup cold butter
3/4 cup chopped walnuts
24 caramels, unwrapped
14-oz. can sweetened condensed milk
Heat oven to 350ºF. In large bowl, combine flour, sugar and egg; cut in 1/2 cup butter until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13x9" baking pan. Bake 15 minutes. In heavy saucepan, melt caramels with milk and remaining 1/4 cup butter. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool; cut into bars. Store loosely covered at room temperature. Makes 2-3 dozen.
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Sugar Cookie Fruit Pizza
20-oz. Pillsbury sugar cookie slice and bake roll
8 oz. cream cheese
1/3 cup sugar
1/2 tsp. vanilla
assorted fresh or canned fruit
Slice cookies arrange cookies on pizza pan. Press down so they spread to fill out entire pan. Bake at 350ºF. for 12-15 minutes. Let cool. Mix rest of ingredients. Top cookie with the cream cheese mixture. Then arrange fruit on top.
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Sunny Lemon Cheesecake Squares
1 pkg. Pillsbury Plus lemon cake mix
1/2 cup butter, softened
8-oz. pkg. cream cheese, softened
11-oz. can mandarin orange segments, well drained
2 eggs
2/3 cup coconut
Heat oven to 325ºF. Lightly grease 12x8" (2-quart) baking dish or 9" square pan. Reserve 1 cup of the dry cake mix. In large bowl, combine remaining cake mix and butter at low speed until crumbly. Set aside 1 cup of the crumb mixture. Press remaining crumb mixture in bottom of greased baking dish. In same bowl, combine reserved 1 cup cake mix, cream cheese, orange segments and eggs at medium speed until well blended. Stir in coconut. Spread over base. Sprinkle with reserved 1 cup crumb mixture. Bake 30-40 minutes or until center is set. Cool completely. Refrigerate until serving time. Store in refrigerator. Makes 16 bars.
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Texas Brownies
Brownie:
2 cups flour
2 cups granulated sugar
1/2 cup butter
1/2 cup shortening
1 cup coffee, strong-brewed
1/4 cup unsweetened cocoa
1/2 cup buttermilk
2 whole eggs
1 tsp. baking soda
1 tsp. vanilla extract
Frosting:
1/2 cup butter
2 Tbs. cocoa
1/4 cup milk
1-1/2 cup powdered sugar
1 tsp. vanilla
Preheat oven to 400ºF and lightly grease an 11x17" pan. Combine flour and sugar. In heavy saucepan over medium heat, combine butter, shortening, coffee, and cocoa. Stir constantly until heated to a boil. Pour boiling mixture over flour and sugar. Add buttermilk, eggs, baking soda, and vanilla. Mix well, using a wooden spoon or high-speed mixer. Pour batter into prepared baking pan. Bake for about 20 minutes, or until done in center. Meanwhile, prepare the frosting by combining butter, cocoa, and milk in a saucepan over medium heat. Stir frequently until heated to a boil. Mix in powdered sugar and vanilla, and stir until smooth. Pour warm frosting over brownies as soon as they come out of oven. Cool & cut into squares. Makes 4 dozen
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The Ultimate Brownie
4 oz. unsweetened chocolate
1/2 cup butter
2 large eggs
11/2 cups sugar
1 tsp. vanilla
1/2 cup flour
1/4 tsp. salt
1 cup chopped walnuts or pecans
Preheat oven to 350ºF. Butter and flour 8 square baking pan. Melt chocolate and butter in double boiler over hot water or in heavy pan over low heat, stirring occasionally. Let cool slightly. In large bowl, beat eggs, gradually adding sugar. Beat just until combined, scraping down sides of bowl as needed. Add chocolate mixture and vanilla; stir in flour and salt until just blended. Fold in nuts. Spread evenly in prepared pan. Bake 20-25 minutes. Cool completely in pan; cut into squares.
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Toasted Coconut Squares
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1-1/2 cups sweetened shredded coconut
1/2 cup butter, room temperature
1 cup packed brown sugar
1 egg
1-1/2 tsp. vanilla
Preheat oven to 350ºF. Grease and flour 9" square pan. In small bowl, stir together flour, baking powder and salt. Toast coconut: Spread coconut on ungreased jelly roll pan or baking sheet and bake 8-15 minutes, until lightly browned, stirring twice during baking. Set aside to cool. 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 coconut. Spread in pan. Bake 23-25 minutes, until top is brown and crisp. Let cool completely on wire rack. Cut into bars. Makes 2 dozen.
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To-Die-For Caramel Squares
3/4 cup butter, softened
2 cups packed brown sugar
1 cup granulated sugar
1 Tbsp. vanilla
1 tsp. instant espresso powder
1/2 tsp. salt
6 oz. unsweetened chocolate, melted and cooled to room temperature
4 oz. semisweet chocolated, melted and cooled to room temperature
5 eggs
1-1/2 cups flour
Vanilla Caramel Sauce, below
2 cups coarsely chopped toasted pecans
Preheat oven to 350ºF. Greased 9x13 baking pan; set aside. In large mixing bowl, beat butter, sugars, vanilla, coffee powder and salt until well combined. With mixer running at medium-low speed, gradually add both melted chocolates, then eggs, oneat a time, beating well after each addition. Stir in flour, 1/2 cup at a time. Spoon into prepared pan, smoothing top. Bake about 35 minutes, or until a toothpick inserted in center comes out almost clean. Do not overbake. Cool in pan on rack for 1 hour. When brownies are almost cool, begin preparing Vanilla Caramel Sauce, with this slight change: Remove from heat; immediately stir in nuts, then the 1 1/2 Tbsp. vanilla called for in the caramel recipe. Immediately pour caramel over brownie base. Working quickly, use back of kitchen tablspoon to spread caramel in an even layer to edges of brownies. Cool completed in pan on a rack. Cut into 24 squares, about 2 square, cutting 6 strips crosswise and 4 strips lengthwise.
Vanilla Caramel Sauce: In medium, heavy saucepan, combine 1-1/3 cups packed light brown sugar, 3/4 cup whipping cream, 3/4 cup light corn syrup, 1/3 cup buter and 1/8 tsp. salt. Cook over medium-high heat, stirring occasionally, until mixture reaches 240ºF. on a candy thermometer. Remove from heat; cool 30 minutes before stirring in 1-1/2 Tbsp. vanilla.
Fudge-Nut Brownies: Stir 1-1/2 cups nuts into brownie batter; sprinkle remaining 1/2 cup nuts over surface of batter before baking. Omit caramel topping.
Chocolate-Chunk Brownies: Stir 1 cup chopped nuts and 8 oz. dark or white chocolate (chopped in 3/8 chunks) into brownie batter; omit caramel topping.
German Chocolate Brownies: Reduce brown sugar to 1 cup; substitute 6 oz. Germans sweet chocolateor unsweetened chocolate. Add 1 cup flaked or shredded coconut and 1 cup pecans to batter; sprinkle top of batter with 1/3 cup coconut before baking. Omit caramel topping.
Cookies and Cream Brownies: Coarsely chop 30 Oreo cookies. Fold all but 1 cup cookies into brownie batter; sprinkle reserved chopped cookies over surface before baking. Omit caramel topping.
Fudge-Mint Brownies: Omit coffee powder; add 1/2-3/4 tsp. peppermint extract with vanilla. Omit caramel topping.
Mexican Chocoalte Brownies: Add 2 tsp. ground cinnamon and 1/2 tsp. each ground cloves, ground nutmeg and ground allspice to butter mixture before beating.
Espresso-Fudge Brownies: Increase instant espresso powder to 2 Tbsp. If omitting caramel topping, stir 1-2 cups nuts into batter.
Cherry Brownies: Omit coffee powder and caramel topping. Soak 1 cup dried cherries (sour or sweet) in very hot water to cover for 15 minutes to rehydrate. Drain and thoroughly blot dry. Stir cherries into batter. If desired, add 1 cup chopped nuts.
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Toffee-Topped Bars
24 brownies
2 cups. firmly packed brown sugar
2 cups all purpose flour
1/2 cup butter or margarine softened
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 cp. milk
1 egg
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts
1/4 cup. unsweetened flaked coconut (optional)
Heat oven to 350ºF.Lightly grease 13X9" pan. In large bowl mix together brown sugar and flour. Using pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup and set aside. To mixture add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg. Continue beating until a smooth batter forms. Pour batter into prepared pan. In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut. Sprinkle reserved crumb mixture over top of batter in pan. sprinkle with the chocolate chips and walnuts. Using a long flat spatula, spread topping evenly over the top of the batter in pan. Bake bars for 35 minutes, or until a skewer inserted in center comes out clean. Transfer pan to a wire rack. Cool bars in pan completely before slicing. Store in airtight container.
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Traditional Blonde Brownies
1/2 cup butter
1 cup firmly packed brown sugar
1 large egg
1 tsp. vanilla
1 cup flour
1/2 tsp. salt
6 oz. semisweet chocolate chips
Preheat oven to 350ºF. Grease 8 square baking pan. Melt butter in small heavy pan over low heat. Stir in sugar until smooth and dissolved. Transfer mixture to large bowl and beat 1 minute. Add egg and vanilla; beat until light and fluffy, scraping down sides of bowl occasionally. Stir in flour and salt until just blended. Fold in chocolate chips. Spread in pan and bake 25-30 minutes, until firm on top. Do not overbake. Cool and cut into squares.
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Treasure Chest Bars
from Pillsbury's "Best of the Bake-Off Cookbook"
Marie Hammons, Shawnee, KS, 1962 Prize Winner
Bars:
2 cups flour
1/2 cup sugar
1/2 cup packed brown sugar
1-1/2 tsp. baking powder
dash salt
1/2 cup butter or margarine, softened
3/4 cup milk
1 tsp. vanilla
2 eggs
three 1.45-oz. bars milk chocolate candy, cut into small pieces
1 cup maraschino cherries, drained, halved
1 cup coarsely chopped mixed nuts
Icing:
1/4 cup butter
2 cups powdered sugar
1/2 tsp. vanilla
2-3 Tbsp. milk
Heat oven to 350ºF. Grease and flour 15x10 baking pan. In large bowl, combine all bar ingredients except chocolate, cherries and nuts. Blend at medium speed until smooth, about 2 minutes. By hand, stir in chocolate, cherries and nuts. Spread in greased and floured pan. Bake 25-30 minutes or until light golden brown. In small heavy saucepan over medium heat, brown butter until light golden brown, stirring constantly. Remove from heat. Stir in powdered sugar and 1/2 tsp. vanilla. Add 2-3 Tbsp. milk; blend until smooth and of desired spreading consistency. Spread over warm bars. Cool completely. Makes 4 dozen.
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Triple Layer Chocolate Bars
1-1/2 cups graham cracker crumbs
1/2 cup unsweetened cocoa
1/4 cup sugar
1/3 cup butter, melted
14-oz. sweetened condensed milk
1/4 cup flour
1 egg
1 tsp. vanilla
1/2 tsp. baking powder
3/4 cup chopped walnuts
12 oz. semisweet chocolate chips
Heat oven to 350ºF. Combine crumbs, 1/4 cup cocoa, sugar and butter; press firmly into 13x9" baking pan. In large mixer bowl, beat milk, flour, remaining 1/4 cup cocoa, egg, vanilla and baking powder; add nuts. Spread over crust. Top with chips. Bake 20 minutes or until set; cool. Store covered at room temperature. Makes 2-3 dozen.
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