~ Bar

M & M CHEESECAKE COOKIES  (10/04)

Crust:
1 c oleo
1 c brown sugar
2 c flour
1 c chopped nuts

Combine oleo with brown sugar.
Add flour and nuts and mix til crumbly.
Press remainder in bottom of greased 9 x 13 pan.
Bake on top oven rack at 350° for 12-15 min, til slightly browned.

Filling:
1 c sugar
16 oz. cream cheese
2 eggs
4T milk
2 t vanilla
2 cups M&Ms

In mixing bowl, cream sugar and cream cheese til smooth.
Add remaining ingredients EXCEPT candy.  Beat well.
Spread over baked crust.
Sprinkle reserved crumb mixture over top.
Bake at 350 ° for 25 min.
IMMEDIATELY sprinkle  M&M’s over top, and slightly press into cookies with spatula.
Cool on wire rack.  Cut into squares.  Store in refrigerator.


CHEESECAKE COOKIES  

Crust:
1 c oleo
1 c brown sugar
2 c flour
1 c chopped nuts

Preheat oven to 350°.
Combine oleo with brown sugar.
Add flour and nuts and mix til crumbly.
Reserve 2 cups for topping.
Press remainder in bottom of greased 9 x 13 pan.
Bake on top oven rack at 350° for 12-15 min, til slightly browned.

Filling:
1 c sugar
16 oz. cream cheese
2 eggs
4T milk
2 t vanilla
1 T lemon juice (optional

In mixing bowl, cream sugar & cream cheese til smooth.
Add remaining ingredients. Beat well.
Spread over baked crust.
Sprinkle reserved crumb mixture over top.
Bake at 350° for 25 min.  Cool on wire rack.  Cut into squares.  Store in refrigerator.


THREE-C BARS  (3-C Bars)

Mix together:
½ c shortening (part oleo=OK)
½ c brown sugar
1 c flour

Preheat oven to 350°.
Spread evenly in ungreased 9 x 13 pan, patting smooth with floured hand.
Bake on top oven rack for 10 minutes at 350.

While crust bakes, beat:
2 eggs
1 c brown sugar
1 t vanilla
2T flour mixed with:
1 t baking powder
½ t salt
1 Coconut
3 oz. jar maraschino Cherries,  chopped fine
¾ c shredded Carrots
1 c chopped nuts

Spread mixture over crust and bake at 350° for 25 min longer, til golden brown.  Cool in pan.
Dust with sifted powdered sugar if desired.  Cut into bars.
Or bake in petite muffin pans.


DREAM BARS          (DADDY LOVES!)

Mix together:
½ c shortening (can be part oleo)
½ c brown sugar
1 c flour

Preheat oven to 350°.
Spread evenly in ungreased 9 x 13 pan, patting smooth with floured hand.
Bake on top oven rack for 10 minutes at 350°.

While crust bakes, beat:
2 eggs
1 c brown sugar
1 t vanilla
1 c coconut
2T flour mixed with:  1 t baking powder – ½ t salt
1 c chopped pecans
***(OR Omit nuts and use 1 c mini chocolate chips and 25 maraschino cherries, chopped. This makes 3C Bars)
Spread mixture over crust and bake at 350° for 25 min longer, til golden brown.  Cool in pan.
Dust with sifted powdered sugar if desired.  Cut into bars.


CANADIAN BROWNIES      6/1995
From: Company’s Coming, 150 Delicious Squares by Jean Pare)
I ate these in a small town cafe while I was on a road trip across Canada with Sandi Gunther in 1995. It was the first time the chef had ever served them.  She was pleased this Oklahoma lady found them so delicious and she graciously gave me the recipe.

Brownie Layer, melt together:
1/2 c cocoa
1 c oleo

Mix:
4 eggs, beaten til foamy
2 c sugar
1-1/2 c flour
1 c chopped nuts (optional)
1/4 t salt
Add chocolate mixture and spread in greased 9 x 13″ pan.

Butterscotch Layer:
1/2 c oleo
1-1/2 c brown sugar
2 eggs
2 t vanilla
1-1/2 c flour
1/4 t salt
1/2 c chopped nuts

Mix and spoon over brownie layer. Bake at 350° for 30-40 minutes, til brownies pull away from edge of pan. Cool and frost.

Frosting:
1/4 c oleo, 1/2 c brown sugar, 3 T milk
Bring to boil. Simmer 2 min. Remove from heat.
In mixing bowl, add 1-1/2 c SIFTED powdered sugar.
Pour brown sugar mixture into bowl and beat.
Note: May need to add more sugar or milk to get to spreading consistency. Frost the bars.

Melt together:
2/3 c semi sweet chips
1 T oleo
Drizzle decoratively over iced bars.
Very rich–Cut into 54 bars: 6 rows X 9 rows


MOLASSES BARS    KELLY LOVES!

1-1/2 c flour
1 t baking powder
1/4 t soda
1/2 t salt
1 t cinnamon
1/2 t ginger
1/2 c shortening
1/2 c brown sugar
1 egg
1/2 c light molasses
1/3 c cold strong coffee

Preheat oven to 350°.
Mix all ingredients together.
Pour into greased and floured 9 x 13 baking dish.
Bake at 350° for 25 min.
Sprinkle with powdered sugar after baking.


DEEP DISH BROWNIES

3/4 c oleo, melted
1-1/2 c sugar
1-1/2 t vanilla
3 eggs
3/4 c flour
1/2 c cocoa
1/2 t baking powder
1/2 t salt
1 c semi-sweet chocolate chips

Heat oven to 350°. Grease 9 x 13 pan.
In medium size mixing bowl, blend melted oleo, sugar and vanilla.
Add eggs.  Beat well.
Combine flour, cocoa, baking powder and salt.
Gradually add to egg mixture, beating til well blended.
Stir in chips. Spread into prepared pan.
Bake 40-45 min or til brownies begin to pull away from sides of pan. Cool completely. Frost.

BROWNIE FROSTING

1 c sugar
5 T oleo
1/3 c milk
1/2 bag chocolate chips

Boil sugar, oleo and milk 1 min. Add chips. Stir til smooth.
May need to add some sifted powdered sugar.
Should be pourable, but not runny.


ULTIMATE BROWNIES (CHOCOLATE DEATH)    3/95

1/3 to 1/2 c cocoa, sifted
1/2 t soda
2/3 c oleo, melted
1/2 c boiling water
2 c sugar
2 eggs
1-1/3 c flour
1 t vanilla
1/4 t salt
1 c Semi-Sweet chocolate chips  (Mini Chips is best size)

Heat oven to 350°. Grease 9 x 13 pan well.
Combine cocoa and soda. Blend in 1/3 c melted oleo.
Add boiling water. Stir til mixture thickens.
Stir in sugar, eggs and remaining oleo, til smooth.
Add flour, vanilla and salt.
Blend completely. Stir in chocolate chips. Pour into prepared pan.
Bake NO LESS THAN 35-40 min., or til brownies pull away from sides of pan.
Cool completely in pans.  No frosting needed.


MUD-HEN BARS    Makes 32-40 bars      (Rev 11/09)

Preheat oven to 350°.  Put oven rack in center of oven.
Grease and flour 9 x 13 pan.

1st LAYER:
Cream: ¾ c margarine
½ c brown sugar (OK to use 1 cup either kind of sugar)
½ c white sugar
Separate 3 eggs.
Add:  3 egg YOLKS (egg whites will be used in 3rd layer)
1 t vanilla
Barely mix – do NOT beat very long.

Mix in separate bowl: 2 cups  flour
1 t baking powder
½ t salt.
Combine two mixtures together, blending well.
Spread batter in prepared pan, using spatula dipped in hot water.

2nd LAYER:  Sprinkle evenly over 1st layer:
12 oz (1 bag) (1 to 1-1/2 cups) semisweet chocolate chips
1/4 c chopped pecans (may use up to ½ cup–but NO more)

OPTIONAL 3rd  LAYER:  (the Meringue Layer)
Beat til SOFT peaks form:
3 egg whites
1/2 t baking powder

Gradually add and beat til STIFF peaks form:
1 c brown sugar
1 t vanilla
Spread Meringue over the top of chips et al

Bake EXACTLY 35 minutes at 350°.
Cool on wire rack, but before totally cool, cut into bars.
[If you wait until they’re cool, top doesn’t cut well, as a hard crust forms on it.]  Let stand uncovered for 2 hrs for crust to get crispy.


APPLE CRUMB BARS

1 c shortening/oleo
1 cup sugar
1 t vanilla
2 eggs
3 c flour
2 t baking powder
1 t salt
8 oz. apricot preserves
2 med. size green apples
ground cinnamon

Preheat oven to 375°.
Mix at low speed shortening, sugar, vanilla and eggs.
Add flour mixed with baking powder, salt til crumbly.
Reserve 1/2c dough.
Pat rest of dough in bottom of greased 9 x 13” pan.
Spread apricot preserves over dough.
Arrange apple slices in rows, overlapping slightly.
Sprinkle apples with cinnamon.
Sprinkle remaining dough over apples.
Bake 30-35 min.


ZUM ZUM APPLE CRUNCH

1 stick + 1 T oleo, softened
3/4 c sugar
2 egg yolks
1-1/2 c flour
1/2 t cinnamon
1/4 t ground cloves
2 peeled, sliced green apples
1 c golden raisins

Cream sugar and oleo.
Add egg yolks; then spices and flour.  Mix just til blended.
Press dough in greased 9: round cake pan, covering pan bottom and sides. Crust should be 1/2” thick.
Arrange apples and raisins over crust.  Prepare Topping.

TOPPING:
1/2 c oleo
2/3 c sugar
3/4 c flour
1/4 t salt
1/2 t cinnamon

Preheat oven to 350°.
Mix together til crumbly.  DON’T MIX TOO LONG!!
Bake for 35-40 min. (til apples are done and not crunchy.)  Cool.
Cut into pie shaped wedges and serve with vanilla ice cream or Cool Whip.


CARAMEL BROWNIES        (Doris Nelson)

Mix just til crumbly:
1 chocolate cake mix (German Choc. OR Swiss Flavor are good)
1/2 c margarine
1 c pecans, chopped
1/3 c evaporated milk
(Can add 3 eggs-not essential)

Preheat oven to 350°.  Grease a 9 x 13” pan.
Place 1/2 crumb mixture in pan.
Bake at 350° for 6 min. (or 15 min at 325°)

In Microwave, melt:
14 oz. Kraft caramels (unwrap the squares) with
2/3 c evaporated milk.
Will take 3 min. on High Power. Be sure caramels are COMPLETELY melted!
Sprinkle 12 oz. chocolate chips over top of baked crust.
Spread caramel mixture over chips.
Top with rest of crumb mixture.
Bake 15-20 min at 325° or 350°.


RASPBERRY OATMEAL BARS

1 pkg Yellow Cake Mix
3/4 c oleo, melted
2-1/2 c quick cooking oats
12 oz. raspberry preserves or jam (apricot, blackberry or strawberry are good too)
1 T water

Preheat oven to 375°.
Combine dry cake mix and oats in large bowl; stir in melted oleo til mixture is crumbly.
Measure half mixture (about 3 cups) into greased 9 x 13″ pan, pressing firmly to cover bottom.
Top with preserves.
Sprinkle remaining crumbs on top.  Pat firmly to make top even.
Bake for 20 min. Top should be very light brown.
Cool completely and cut into bars.


CHOCOLATE CHERRY BARS

1 pkg Pillsbury fudge cake mix
21 oz. can cherry pie filling
1 t almond extract
2 eggs, slightly beaten

Preheat oven to 350°. Grease 9 x 13 pan.
Combine first all ingredients in bowl by hand, stirring until well mixed.
Pour into prepared pan.
Bake 20-30 min. or til toothpick comes out clean.

FROSTING:
1 c sugar
5 T oleo
1/3 c milk
6 oz. semisweet chocolate chips

In small saucepan, combine frosting ingredients.
Stir constantly and boil for one minute.
Remove from heat.
Stir in chocolate pieces until smooth. Pour over bars.


SOUR CREAM APPLE SQUARES    ($25,000 winner)

2 c flour
2 c brown sugar
1/2 c oleo, softened
1 c chopped nuts
2 t cinnamon
1 t soda
1/2 t salt
1 c sour cream
1 t vanilla
1 egg
2 c (2 medium) peeled, finely chopped apples

Preheat oven to 350°.
In large mixing bowl, combine flour, brown sugar and oleo.
Mix on low speed til crumbly. Stir in nuts.
Press 2-3/4 c crumb mixture into ungreased 9 x 13” pan.
To remaining mixture, add cinnamon, soda, salt, sour cream, vanilla and egg. Blend well.
Stir in apples.  Spoon evenly over base.
Bake 25 to 35 min. til toothpick inserted in center comes out clean. Cut into squares.
Serve with whipped cream or Cool Whip or vanilla ice cream, if desired.


Shortbread is a type of cookie (American) or biscuit (English).  Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter.It is different from “shortcake.”  Shortbread originated in Scotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs. McLintock.

It is traditionally made from:
one part white granulated sugar,
two parts butter, and
three parts flour (by weight).

Plain white wheat flour is common used today. Some modern recipes deviate from the pure three ingredients by splitting the sugar portion into equal parts granulated sugar and powdered sugar and add salt; also by changing the type flour used (rice, corn, etc.)

Shortbread is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown. It may be sprinkled with more sugar while cooling. Cut as soon as taken out of the oven– BEFORE cooling.  It will become much firmer after cooling and will break into irregular shapes.

Shortbread is traditionally formed into a large circle baking pan and cut into pie shape wedges or a thick (¾”) rectangle baking cookie sheet cut into bars.

SHORTBREAD           (Diana Johnson  11/05)

1 cup butter  (MUST be butter)
1 cup corn starch
1 cup flour
½ cup sugar
Pinch of salt

Preheat oven to 350°.
Cream butter and sugar.  Add flours and salt and mix.
Spread in a jelly roll pan (10 X 15)
Dip spatula in hot water to spread more easily.
It will be the consistency of a very thick frosting.
Prick with fork. Sprinkle with granulated sugar.
Bake 20 to 30 minutes at 350°
Cut as soon as taken out of the oven and remove from pan when they “crisp” up.


KEY LIME BARS 

Crust:
2 c flour
1 c oleo
1/2 c powdered sugar
pinch salt

Filling:
1/4 c lime juice squeezed from FRESH lime-remove seeds PLUS 2-3T for frosting
4 eggs
1-1/2 c granulated sugar
1/4 c flour
1 t baking powder
4 drops green food coloring

Put rack in center slot in oven.  Preheat oven to 350°.
Crust: Mix flour, oleo, powdered sugar, salt JUST TIL CRUMBLY powder.
Pack smoothly to form crust in 9 x 13 GREASED pan.
Bake 15-20 min.
Remove crust from oven.

Filling:
With mixer, beat WELL granulated sugar, flour, baking powder, eggs, lime juice and green food coloring. Immediately spread lime mixture over crust.
Return to oven and bake 20 min. at 350°, when starts turning slightly brown and middle doesn’t shake.
When cool, frost–or dust with powdered sugar instead.

Frosting –  Beat together:
1/4 c butter or oleo
1 box powdered sugar
1 t vanilla
¼ t salt
2-3 T fresh lime juice
2-3 drops green food coloring


PEANUT BUTTER BARS    5/06

1/2 c oleo, softened
½ c shortening
2/3 c peanut butter
2 t vanilla
1 c white sugar
1 c brown sugar
3 eggs
2 c flour
2 t baking powder
1 c chopped peanuts

Preheat Oven to 350°.  Grease 9 x 13” pan.
Mix oleo, shortening, peanut butter, vanilla.
Add sugars and beat well.
Don’t be afraid of over-beating.  Add eggs, and mix slightly.
Mix baking powder and flour in separate bowl.
Mix with sugar/egg mixture.  JUST til blended.  Do not over mix!!
Add peanuts. Spread in prepared pan.
Bake at 350° for 25 min.  Frost with peanut butter icing.