Pistachio Christmas Ribbon Bars
Makes about 36
1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped
Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.
Showing posts with label Bar Cookies. Show all posts
Showing posts with label Bar Cookies. Show all posts
Wednesday, December 7, 2011
Thursday, December 1, 2011
Mincemeat Bars
Mincemeat Bars
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the minemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars
3/4 cup sugar
1/3 cup molasses
1 1/2 cups flour
2 cups old-fashioned oats
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter
1 (27 ounce) jar mincemeat
Preheat the oven to 350 F. Grease a 9-inch square baking pan. Combine the sugar, molasses, flour, oats, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the prepared pan. Spoon the minemeat over the top. Crumble the remaining oat mixture evenly over the mincemeat. Bake for 25 minutes, or until lightly browned. Cool completely on a wire rack before cutting. Makes 16 bars
Tuesday, November 1, 2011
Spicy Christmas Shortbread
Spicy Christmas Shortbread
2 sticks (1 cup) butter or margarine, at room temperature
1 cup brown sugar
1-1/2 Tbs. freshly grated orange peel
2 Tbs. ground ginger
1 Tbs. ground cinnamon
3/4 tsp. ground cloves
1 tsp. baking soda
2 cups flour
For decoration: candied orange peel cut in diamonds, and granulated sugar
1. Heat oven to 325. Have two 8-or 9-inch round cake pans ready.
2. In a large bowl, beat butter, brown sugar, orange peel spiced and baking soda with electric mixer until fluffy. With mixer on low speed, gradually add flour, beating just until blended.
3. Divide dough in half and press evenly over bottom of ungreased pans. Press 16 diamonds of candied peel, evenly spaced into dough in each pan. Sprinkle dough with sugar.
4. Bake 25 to 30 minutes until top looks dry and slightly crackled and edges are higher than centers.
5. Cool in pans on wire rack 5 minutes. Cut each in 16 wedges. Cool completely in pan. Store airtight up to 2 weeks or freeze. Makes 32.
-Woman's Day, 12/21/1993
2 sticks (1 cup) butter or margarine, at room temperature
1 cup brown sugar
1-1/2 Tbs. freshly grated orange peel
2 Tbs. ground ginger
1 Tbs. ground cinnamon
3/4 tsp. ground cloves
1 tsp. baking soda
2 cups flour
For decoration: candied orange peel cut in diamonds, and granulated sugar
1. Heat oven to 325. Have two 8-or 9-inch round cake pans ready.
2. In a large bowl, beat butter, brown sugar, orange peel spiced and baking soda with electric mixer until fluffy. With mixer on low speed, gradually add flour, beating just until blended.
3. Divide dough in half and press evenly over bottom of ungreased pans. Press 16 diamonds of candied peel, evenly spaced into dough in each pan. Sprinkle dough with sugar.
4. Bake 25 to 30 minutes until top looks dry and slightly crackled and edges are higher than centers.
5. Cool in pans on wire rack 5 minutes. Cut each in 16 wedges. Cool completely in pan. Store airtight up to 2 weeks or freeze. Makes 32.
-Woman's Day, 12/21/1993
Tuesday, October 25, 2011
Pumpkin Nut Bars
Pumpkin Nut Bars
Makes about 30 bars
1 cup cooked pumpkin puree, fresh or canned
1/2 cup butter or margarine (melted)
2 egg whites, slightly beaten
2 cups oats
1 cup brown sugar, packed
1/2 cup shredded coconut, toasted
1/2 cup wheat germ
1 cup chopped salted peanuts, pecans, or almonds
1. Preheat oven to 350F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth.
2. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts.
3. Fold oat mixture into pumpkin mixture to form stiff dough.
4. Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan.
5. Bake 40-50 minutes or until golden brown. While still warm , cut into 2 by 3 in. bars. Serve warm.
Makes about 30 bars
1 cup cooked pumpkin puree, fresh or canned
1/2 cup butter or margarine (melted)
2 egg whites, slightly beaten
2 cups oats
1 cup brown sugar, packed
1/2 cup shredded coconut, toasted
1/2 cup wheat germ
1 cup chopped salted peanuts, pecans, or almonds
1. Preheat oven to 350F. In a large bowl, beat egg whites slightly; add pumpkin and melted butter or margarine beat until smooth.
2. In another bowl combine oats, brown sugar, coconut, wheat germ, and nuts.
3. Fold oat mixture into pumpkin mixture to form stiff dough.
4. Press dough into a lightly greased 15 1/2 x 10 1/2 inch jelly roll pan.
5. Bake 40-50 minutes or until golden brown. While still warm , cut into 2 by 3 in. bars. Serve warm.
Monday, October 24, 2011
Pumpkin Bars I
Pumpkin Bars I
2 cups all purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 tsp baking powder
2 tsp salt
4 eggs
2 cups canned pumpkin
2 tsp baking soda
Preheat oven to 350 degrees F. Grease 9 x 13 pan
Mix all ingredients until well blended
Bake for 25 minutes. Cool. Frost with cream cheese frosting if desired.
Recipe from http://www.allrecipes.com/
2 cups all purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 tsp baking powder
2 tsp salt
4 eggs
2 cups canned pumpkin
2 tsp baking soda
Preheat oven to 350 degrees F. Grease 9 x 13 pan
Mix all ingredients until well blended
Bake for 25 minutes. Cool. Frost with cream cheese frosting if desired.
Recipe from http://www.allrecipes.com/
Tuesday, October 11, 2011
Toasted-Coconut Marshmallow Squares
Toasted-Coconut Marshmallow Squares
Yield: Makes about 4 dozen candies
Active Time: 1 hr
Total Time: 3 1/4 hr (includes setting time)
Ingredients
2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Preparation- Preheat oven to 350°F with rack in middle.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
Cook's notes: • Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month.
• To avoid stickiness, try to make marshmallows on a dry day.
Yield: Makes about 4 dozen candies
Active Time: 1 hr
Total Time: 3 1/4 hr (includes setting time)
Ingredients
2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer
Preparation- Preheat oven to 350°F with rack in middle.
Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
Let stand, uncovered, at room temperature until firm, about 2 hours.
Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.
Cook's notes: • Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month.
• To avoid stickiness, try to make marshmallows on a dry day.
Thursday, September 8, 2011
Apple Harvest Squares
Apple Harvest Squares
1-1/2 cups flour
1/2 tsp. salt
1 cup sugar, divided
1/2 cup butter
4 cups sliced peeled apples
2 Tbs. lemon juice
1 tsp. ground cinnamon
1 egg, lightly beaten
1/3 cup evaporated milk
1 tsp. vanilla extract
3/4 cup chopped nuts
1-1/3 cups flaked coconut
1. In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs; press into the bottom of a greased 13x9 baking pan.
2. Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375 for 20 minutes.
3. Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients. Spoon over baked apples; bake for another 20 minutes or until golden brown. Cut into squares while warm. Yield: 20 bars.
-Taste of Home Bonus Book
Ladles of Comfort
October/November 2007
1-1/2 cups flour
1/2 tsp. salt
1 cup sugar, divided
1/2 cup butter
4 cups sliced peeled apples
2 Tbs. lemon juice
1 tsp. ground cinnamon
1 egg, lightly beaten
1/3 cup evaporated milk
1 tsp. vanilla extract
3/4 cup chopped nuts
1-1/3 cups flaked coconut
1. In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs; press into the bottom of a greased 13x9 baking pan.
2. Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375 for 20 minutes.
3. Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients. Spoon over baked apples; bake for another 20 minutes or until golden brown. Cut into squares while warm. Yield: 20 bars.
-Taste of Home Bonus Book
Ladles of Comfort
October/November 2007
Sunday, September 4, 2011
Apple Squares
Apple Squares
Serving Size : 12
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
2 cups sugar
2 eggs
3 cups apples -- peeled, chopped
3/4 cup nuts -- chopped
***GLAZE***
1 cup confectioner's sugar
1 tablespoon butter or margarine
1 tablespoon corn syrup
1 tablespoon milk
Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and sugar. Add eggs, beating well. Beat in flour mixture until smooth. Fold in apples and nuts. Spread in bottom of 9 x 13 baking dish. Bake at 350 for 35 to 45 minutes. Cut into squares while warm.
Glaze: Combine all ingredients in small saucepan; heat and drizzle over squares.
Source: Favorite Apple Recipes.
Serving Size : 12
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
2 cups sugar
2 eggs
3 cups apples -- peeled, chopped
3/4 cup nuts -- chopped
***GLAZE***
1 cup confectioner's sugar
1 tablespoon butter or margarine
1 tablespoon corn syrup
1 tablespoon milk
Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and sugar. Add eggs, beating well. Beat in flour mixture until smooth. Fold in apples and nuts. Spread in bottom of 9 x 13 baking dish. Bake at 350 for 35 to 45 minutes. Cut into squares while warm.
Glaze: Combine all ingredients in small saucepan; heat and drizzle over squares.
Source: Favorite Apple Recipes.
Friday, September 2, 2011
Glazed Apple Pie Bars
Glazed Apple Pie Bars
Crust:
2 1/2 c. all purpose flour
1 tsp. salt
1 c. butter
1 egg, separated, yolk beaten with enough milk to equal 2/3 c., reserve white
Filling:
1 c. crushed corn flakes
8-10 medium tart cooking apples (8 c.), peeled and sliced
1 c. sugar
2 tsp. cinnamon, divided
1/2 tsp. ground nutmeg
1 reserved egg white
2 tbs. sugar
Glaze:
1 c. powdered sugar
1/2 tsp. vanilla
1-2 tbs. milk
Heat oven to 350 deg. In medium bowl, combine flour and salt; cut in butter until crumbly. With fork, stir in egg yolk and milk until dough forms a ball; divide in half. On lightly floured surface, roll 1/2 of dough into 15x10" rectangle; place on bottom of 15x10x1" jelly roll pan. Sprinkle with cornflakes; top with apples.
In small bowl, combine 1 c. sugar, 1 1/2 tsp. cinnamon and the nutmeg. Sprinkle over apples. Roll remaining half of dough into 15x10" rectangle; place over apples. Beat egg white with fork until foamy; brush over top crust.
In small bowl stir together 2 tbs. sugar and remaining 1/2 tsp. cinnamon; sprinkle over crust. Bake for 45-60 minutes, or until lightly browned.
In small bowl, stir together powdered sugar, vanilla and enough milk for desired glazing consistency. Drizzle over warm bars.
Yields 36 bars.
Crust:
2 1/2 c. all purpose flour
1 tsp. salt
1 c. butter
1 egg, separated, yolk beaten with enough milk to equal 2/3 c., reserve white
Filling:
1 c. crushed corn flakes
8-10 medium tart cooking apples (8 c.), peeled and sliced
1 c. sugar
2 tsp. cinnamon, divided
1/2 tsp. ground nutmeg
1 reserved egg white
2 tbs. sugar
Glaze:
1 c. powdered sugar
1/2 tsp. vanilla
1-2 tbs. milk
Heat oven to 350 deg. In medium bowl, combine flour and salt; cut in butter until crumbly. With fork, stir in egg yolk and milk until dough forms a ball; divide in half. On lightly floured surface, roll 1/2 of dough into 15x10" rectangle; place on bottom of 15x10x1" jelly roll pan. Sprinkle with cornflakes; top with apples.
In small bowl, combine 1 c. sugar, 1 1/2 tsp. cinnamon and the nutmeg. Sprinkle over apples. Roll remaining half of dough into 15x10" rectangle; place over apples. Beat egg white with fork until foamy; brush over top crust.
In small bowl stir together 2 tbs. sugar and remaining 1/2 tsp. cinnamon; sprinkle over crust. Bake for 45-60 minutes, or until lightly browned.
In small bowl, stir together powdered sugar, vanilla and enough milk for desired glazing consistency. Drizzle over warm bars.
Yields 36 bars.
Wednesday, August 24, 2011
Caramel Marshmallow Bars
Caramel Marshmallow Bars
Adapted from Bake Sale Favorites
16 servings
Crumb Mixture:
1/4 cup peanuts, chopped
1 1/4 cups unbleached flour
Filling:
1/4 cup low-fat graham crackers, crushed
6 ozs fat-free caramel topping
1/2 cup granulated sugar
3 tbsps peanuts, chopped
1/4 cup margarine
1 oz miniature marshmallows
1/4 tsp salt
2 oz milk chocolate chops
Preheat oven to 350. Prepare a 8" square dish with cooking spray; set aside. To prepare crumb mixture, combine flour, graham cracker crumbs, sugar, margarine, and salt in a mixing bowl.
Mix until crumbly. Add 1/4 cup peanuts. Reserve 3/4 cub mixture and set aside. Press remaining mixture onto bottom of prepared pan. Bake for 10 minutes. Spread caramel topping over hot crust.
Sprinkle top evenly with remaining crumb mixture, remaining peanuts, marshmallows, and chocolate chips.
Bake for 10 minutes more, or until marshmallows are browning.
http://groups.yahoo.com/group/Cookie
Adapted from Bake Sale Favorites
16 servings
Crumb Mixture:
1/4 cup peanuts, chopped
1 1/4 cups unbleached flour
Filling:
1/4 cup low-fat graham crackers, crushed
6 ozs fat-free caramel topping
1/2 cup granulated sugar
3 tbsps peanuts, chopped
1/4 cup margarine
1 oz miniature marshmallows
1/4 tsp salt
2 oz milk chocolate chops
Preheat oven to 350. Prepare a 8" square dish with cooking spray; set aside. To prepare crumb mixture, combine flour, graham cracker crumbs, sugar, margarine, and salt in a mixing bowl.
Mix until crumbly. Add 1/4 cup peanuts. Reserve 3/4 cub mixture and set aside. Press remaining mixture onto bottom of prepared pan. Bake for 10 minutes. Spread caramel topping over hot crust.
Sprinkle top evenly with remaining crumb mixture, remaining peanuts, marshmallows, and chocolate chips.
Bake for 10 minutes more, or until marshmallows are browning.
http://groups.yahoo.com/group/Cookie
Sunday, August 7, 2011
Apple Oatmeal Bars
Apple Oatmeal Bars
15x10x1-inch jelly roll pan
This has excellent flavor and I make it a lot in the fall when I have lots of apples. Great snack for lunch or afternoon break. I got the recipe from America Cooks Cookbook.
Ingredients:
2 cups unsifted flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick-cooking oats
1 cup light brown sugar
1 cup margarine
4 apples, peeled and chopped
1 cup chopped nuts
1/2 cup granulated sugar
3 tablespoons butter
Preheat oven to 300°. Grease 15x10x1-inch jelly roll pan. Into mixing bowl sift together flour, baking soda and salt. Add oats, brown sugar and margarine; blend with pastry blender until grainy. Pat half the oat mixture into pan. cover with apples; sprinkle with 1/2 cup of nuts and half of the granulated sugar. Dot with butter. Pat remaining oat mixture on top; sprinkle with remaining nuts and remaining granulated sugar. Bake in preheated oven for 1 hour and 15 minutes. While warm, cut into 3x1-inch bars.
15x10x1-inch jelly roll pan
This has excellent flavor and I make it a lot in the fall when I have lots of apples. Great snack for lunch or afternoon break. I got the recipe from America Cooks Cookbook.
Ingredients:
2 cups unsifted flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick-cooking oats
1 cup light brown sugar
1 cup margarine
4 apples, peeled and chopped
1 cup chopped nuts
1/2 cup granulated sugar
3 tablespoons butter
Preheat oven to 300°. Grease 15x10x1-inch jelly roll pan. Into mixing bowl sift together flour, baking soda and salt. Add oats, brown sugar and margarine; blend with pastry blender until grainy. Pat half the oat mixture into pan. cover with apples; sprinkle with 1/2 cup of nuts and half of the granulated sugar. Dot with butter. Pat remaining oat mixture on top; sprinkle with remaining nuts and remaining granulated sugar. Bake in preheated oven for 1 hour and 15 minutes. While warm, cut into 3x1-inch bars.
Friday, August 5, 2011
Chocolate-Drizzled Cinnamon Pecan Bars
Chocolate-Drizzled Cinnamon Pecan Bars
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg, separated
2 cups flour
1 tablespoon Ground Cinnamon
1/2 cup finely chopped pecans
1/4 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
Preheat oven to 300°F.
Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add egg yolk; beat well. Add flour and cinnamon; beat on low speed until well blended. Press dough evenly into a 1/4-inch thick rectangle on large (at least 15x12-inch) ungreased baking sheet.
Beat egg white until foamy. Brush on dough. Sprinkle with nuts, pressing nuts lightly into dough.
Bake 45 minutes or until lightly browned. While still hot, cut into 36 bars. Remove from baking sheet. Cool completely on wire rack.
Melt chocolate chips in separate bowls as directed on package. Spoon each melted chocolate into a plastic sandwich bag. Cut a small piece from one of the bottom corners of each bag. Close bags tightly, then drizzle the chocolates in a pretty pattern over the bars. Let stand until chocolate is set. Store in an airtight container.
36 bars (1 bar) servings
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg, separated
2 cups flour
1 tablespoon Ground Cinnamon
1/2 cup finely chopped pecans
1/4 cup semi-sweet chocolate chips
1/4 cup white chocolate chips
Preheat oven to 300°F.
Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add egg yolk; beat well. Add flour and cinnamon; beat on low speed until well blended. Press dough evenly into a 1/4-inch thick rectangle on large (at least 15x12-inch) ungreased baking sheet.
Beat egg white until foamy. Brush on dough. Sprinkle with nuts, pressing nuts lightly into dough.
Bake 45 minutes or until lightly browned. While still hot, cut into 36 bars. Remove from baking sheet. Cool completely on wire rack.
Melt chocolate chips in separate bowls as directed on package. Spoon each melted chocolate into a plastic sandwich bag. Cut a small piece from one of the bottom corners of each bag. Close bags tightly, then drizzle the chocolates in a pretty pattern over the bars. Let stand until chocolate is set. Store in an airtight container.
36 bars (1 bar) servings
Sunday, July 24, 2011
Butterscotch Meringue Bars
Butterscotch Meringue Bars
1 cup butter-flavored shortening
1/2 cup sugar
1/2 cup packed brown sugar
3 egg yolks
1 tbsp water
3 tsp vanilla
2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1 cup butterscotch chips
Meringue:
3 egg whites
1 cup packed brown sugar
1 cup chopped walnuts
In a bowl, cream the butter-flavored shortening and both of the sugars. Beat in the egg yolks, water and the vanilla. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture. Spread into a greased 13 x 9 inch baking pan. Sprinkle with the butterscotch chips. Pat lightly. For The Meringue: In a small bowl, beat the egg whites until stiff peaks form. Gradually add the brown sugar. Beat well. Spread over the butterscotch chips. Sprinkle with the walnuts. Gently press them into the meringue. Bake at 350 F for 20-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Makes 3 dozen bars
1 cup butter-flavored shortening
1/2 cup sugar
1/2 cup packed brown sugar
3 egg yolks
1 tbsp water
3 tsp vanilla
2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1 cup butterscotch chips
Meringue:
3 egg whites
1 cup packed brown sugar
1 cup chopped walnuts
In a bowl, cream the butter-flavored shortening and both of the sugars. Beat in the egg yolks, water and the vanilla. Combine the flour, baking soda, and the salt. Gradually add to the creamed mixture. Spread into a greased 13 x 9 inch baking pan. Sprinkle with the butterscotch chips. Pat lightly. For The Meringue: In a small bowl, beat the egg whites until stiff peaks form. Gradually add the brown sugar. Beat well. Spread over the butterscotch chips. Sprinkle with the walnuts. Gently press them into the meringue. Bake at 350 F for 20-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Makes 3 dozen bars
Friday, July 15, 2011
FIG BARS
FIG BARS
The flavor may remind you of a Fig Newton without the outer cookie layer.
1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like-sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
Combine figs and flour in a medium bowl; toss lightly to coat.
Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well.
Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture. Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave, uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
Yield: 2 dozen bars (serving size: 1 bar)
The flavor may remind you of a Fig Newton without the outer cookie layer.
1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like-sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
Combine figs and flour in a medium bowl; toss lightly to coat.
Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well.
Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture. Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave, uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
Yield: 2 dozen bars (serving size: 1 bar)
Saturday, July 9, 2011
Applesauce Squares
Applesauce Squares
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup raisins
1 1/2 cups applesauce
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan.
Cream butter, sugar, eggs and vanilla; beat well.
Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
Place batter into the prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Cut into squares and serve.
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup raisins
1 1/2 cups applesauce
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch baking pan.
Cream butter, sugar, eggs and vanilla; beat well.
Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
Place batter into the prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Cut into squares and serve.
APRICOT GINGER BISCOTTI
APRICOT GINGER BISCOTTI
1/3 c. dried apricots (about 2 oz.)
2 large eggs
1 tsp. water
1 1/3 c. all-purpose flour
1/2 c. granulated sugar
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
2 T. chopped candied ginger (about 1 oz.)
Preheat oven to 325°F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder and salt. Add remaining egg and vanilla extract and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2 x 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle
from baking sheet with a metal spatula and carefully transfer to a cutting board.
Cut rectangle crosswise into 1/2" thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month. Makes about 12 biscotti.
1/3 c. dried apricots (about 2 oz.)
2 large eggs
1 tsp. water
1 1/3 c. all-purpose flour
1/2 c. granulated sugar
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
2 T. chopped candied ginger (about 1 oz.)
Preheat oven to 325°F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder and salt. Add remaining egg and vanilla extract and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2 x 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle
from baking sheet with a metal spatula and carefully transfer to a cutting board.
Cut rectangle crosswise into 1/2" thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month. Makes about 12 biscotti.
Friday, July 1, 2011
Apple Bars
Apple Bars
Dorothy Zehnder's Cookies & Bars Cookbook
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
2 egg yolks, beaten
4 medium apples -- pared, cored & chopped (4 cups)
3/4 cup sugar
1/4 cup flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg white, slightly beaten
Combine the 2 cups flour, 1/2 cup sugar, baking powder, and salt; cut in butter or margarine till crumbs are the size of small peas. Stir in egg yolks. Divide mixture in half. Press one-half in bottom of a 9x13x2in pan.
Combine apples, the remaining sugar, flour, cinnamon, and arrange over bottom crust.
Crumble remaining dough over apples. Brush egg white over all.
Bake at 350 for 40 minutes. Cool. Drizzle with thin powdered sugar icing, if desired. Cut into bars.
NOTE: More apples may be used if desired.
Dorothy Zehnder's Cookies & Bars Cookbook
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
2 egg yolks, beaten
4 medium apples -- pared, cored & chopped (4 cups)
3/4 cup sugar
1/4 cup flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg white, slightly beaten
Combine the 2 cups flour, 1/2 cup sugar, baking powder, and salt; cut in butter or margarine till crumbs are the size of small peas. Stir in egg yolks. Divide mixture in half. Press one-half in bottom of a 9x13x2in pan.
Combine apples, the remaining sugar, flour, cinnamon, and arrange over bottom crust.
Crumble remaining dough over apples. Brush egg white over all.
Bake at 350 for 40 minutes. Cool. Drizzle with thin powdered sugar icing, if desired. Cut into bars.
NOTE: More apples may be used if desired.
Saturday, June 25, 2011
Melting Moments Bars
Melting Moments Bars
1 (18.25 ounce) box devil's food cake mix
1/4 cup water
2 eggs
1/4 cup soft butter or margarine
1/4 cup brown sugar
1/2 cup chopped nuts (optional)
3 squares sweetened chocolate (optional)
Mix together half of the cake mix with water, eggs, butter and sugar. Add remaining cake mix and blend in. Stir in nuts, if desired. Spread in greased jellyroll or 13 x 9-inch pan. Bake at 350 degrees F for 20 to 25 minutes. Melt chocolate squares and drizzle over top, if desired.
1 (18.25 ounce) box devil's food cake mix
1/4 cup water
2 eggs
1/4 cup soft butter or margarine
1/4 cup brown sugar
1/2 cup chopped nuts (optional)
3 squares sweetened chocolate (optional)
Mix together half of the cake mix with water, eggs, butter and sugar. Add remaining cake mix and blend in. Stir in nuts, if desired. Spread in greased jellyroll or 13 x 9-inch pan. Bake at 350 degrees F for 20 to 25 minutes. Melt chocolate squares and drizzle over top, if desired.
Friday, June 24, 2011
FIG BARS
FIG BARS
The flavor may remind you of a Fig Newton without the outer cookie layer.
1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like- sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
Combine figs and flour in a medium bowl; toss lightly to coat.
Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well.
Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture.
Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
Yield: 2 dozen bars (serving size: 1 bar)
The flavor may remind you of a Fig Newton without the outer cookie layer.
1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like- sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
Combine figs and flour in a medium bowl; toss lightly to coat.
Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well.
Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture.
Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
Yield: 2 dozen bars (serving size: 1 bar)
Bavarian Inn Peanut Bars
Bavarian Inn Peanut Bars
Makes 48 bars
From the kitchen of Chuck Trupiano
1 cup corn syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup peanut butter
1 teaspoon shortening
6 cups cornflakes
1 cup coarsely chopped salted peanuts
1 7 ounce bar milk chocolate, melted
1/2 cup semisweet chocolate pieces
In a 3 quart saucepan, combine the corn syrup, granulated sugar and brown sugar. Bring to a boil over medium heat, stirring frequently.
Remove from heat and stir in the peanut butter until smooth. Stir in the cornflakes and peanuts until coated.
Turn into a greased 13x9x2 pan and press firmly and evenly into bottom. (for easier cutting, line pan with foil and grease the foil) Spread with melted milk chocolate.
Cool thoroughly. Cut into bars and serve. If you like, melt together the semisweet chocolate and shortening to drizzle over the bars.
From http://www.northpole.com/
Makes 48 bars
From the kitchen of Chuck Trupiano
1 cup corn syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup peanut butter
1 teaspoon shortening
6 cups cornflakes
1 cup coarsely chopped salted peanuts
1 7 ounce bar milk chocolate, melted
1/2 cup semisweet chocolate pieces
In a 3 quart saucepan, combine the corn syrup, granulated sugar and brown sugar. Bring to a boil over medium heat, stirring frequently.
Remove from heat and stir in the peanut butter until smooth. Stir in the cornflakes and peanuts until coated.
Turn into a greased 13x9x2 pan and press firmly and evenly into bottom. (for easier cutting, line pan with foil and grease the foil) Spread with melted milk chocolate.
Cool thoroughly. Cut into bars and serve. If you like, melt together the semisweet chocolate and shortening to drizzle over the bars.
From http://www.northpole.com/
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