{"id":50,"date":"2014-08-19T23:28:44","date_gmt":"2014-08-19T23:28:44","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=50"},"modified":"2017-01-24T16:54:57","modified_gmt":"2017-01-24T16:54:57","slug":"cookies-bar","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/cookies\/cookies-bar\/","title":{"rendered":"~ Bar"},"content":{"rendered":"

M & M CHEESECAKE COOKIES\u00a0 (10\/04)<\/strong><\/p>\n

Crust:
\n1 c oleo
\n1 c brown sugar
\n2 c flour
\n1 c chopped nuts<\/p>\n

Combine oleo with brown sugar.
\nAdd flour and nuts and mix til crumbly.
\nPress remainder in bottom of greased 9 x 13 pan.
\nBake on top oven rack at 350\u00b0 for 12-15 min, til slightly browned.<\/p>\n

Filling:<\/strong>
\n1 c sugar
\n16 oz. cream cheese
\n2 eggs
\n4T milk
\n2 t vanilla
\n2 cups M&Ms<\/p>\n

In mixing bowl, cream sugar and cream cheese til smooth.
\nAdd remaining ingredients EXCEPT candy.\u00a0 Beat well.
\nSpread over baked crust.
\nSprinkle reserved crumb mixture over top.
\nBake at 350 \u00b0 for 25 min.
\nIMMEDIATELY sprinkle\u00a0 M&M’s over top, and slightly press into cookies with spatula.
\nCool on wire rack.\u00a0 Cut into squares.\u00a0 Store in refrigerator.<\/p>\n

\n

CHEESECAKE COOKIES \u00a0<\/strong><\/p>\n

Crust:<\/strong>
\n1 c oleo
\n1 c brown sugar
\n2 c flour
\n1 c chopped nuts<\/p>\n

Preheat oven to 350\u00b0.
\nCombine oleo with brown sugar.
\nAdd flour and nuts and mix til crumbly.
\nReserve 2 cups for topping.
\nPress remainder in bottom of greased 9 x 13 pan.
\nBake on top oven rack at 350\u00b0 for 12-15 min, til slightly browned.<\/p>\n

Filling:<\/strong>
\n1 c sugar
\n16 oz. cream cheese
\n2 eggs
\n4T milk
\n2 t vanilla
\n1 T lemon juice (optional<\/p>\n

In mixing bowl, cream sugar & cream cheese til smooth.
\nAdd remaining ingredients. Beat well.
\nSpread over baked crust.
\nSprinkle reserved crumb mixture over top.
\nBake at 350\u00b0 for 25 min.\u00a0 Cool on wire rack.\u00a0 Cut into squares.\u00a0 Store in refrigerator.<\/p>\n

\n

THREE-C BARS\u00a0 (3-C Bars)<\/strong><\/p>\n

Mix together:
\n\u00bd c shortening (part oleo=OK)
\n\u00bd c brown sugar
\n1 c flour<\/p>\n

Preheat oven to 350\u00b0.
\nSpread evenly in ungreased 9 x 13 pan, patting smooth with floured hand.
\nBake on top oven rack for 10 minutes at 350.<\/p>\n

While crust bakes, beat:<\/strong>
\n2 eggs
\n1 c brown sugar
\n1 t vanilla
\n2T flour mixed with:
\n1 t baking powder
\n\u00bd t salt
\n1 Coconut
\n3 oz. jar maraschino Cherries,\u00a0 chopped fine
\n\u00be c shredded Carrots
\n1 c chopped nuts<\/p>\n

Spread mixture over crust and bake at 350\u00b0 for 25 min longer, til golden brown.\u00a0 Cool in pan.
\nDust with sifted powdered sugar if desired.\u00a0 Cut into bars.
\nOr bake in petite muffin pans.<\/p>\n

\n

DREAM BARS \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(DADDY LOVES!)<\/strong><\/p>\n

Mix together:
\n\u00bd c shortening (can be part oleo)
\n\u00bd c brown sugar
\n1 c flour<\/p>\n

Preheat oven to 350\u00b0.
\nSpread evenly in ungreased 9 x 13 pan, patting smooth with floured hand.
\nBake on top oven rack for 10 minutes at 350\u00b0.<\/p>\n

While crust bakes, beat:<\/strong>
\n2 eggs
\n1 c brown sugar
\n1 t vanilla
\n1 c coconut
\n2T flour mixed with:\u00a0 1 t baking powder – \u00bd t salt
\n1 c chopped pecans
\n***(OR Omit nuts and use 1 c mini chocolate chips and 25 maraschino cherries, chopped. This makes 3C Bars)
\nSpread mixture over crust and bake at 350\u00b0 for 25 min longer, til golden brown.\u00a0 Cool in pan.
\nDust with sifted powdered sugar if desired.\u00a0 Cut into bars.<\/p>\n

\n

CANADIAN BROWNIES\u00a0<\/strong>\u00a0\u00a0\u00a0\u00a0 6\/1995
\nFrom: Company’s Coming, 150 Delicious Squares by Jean Pare)
\nI 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.\u00a0 She was pleased this Oklahoma lady found them so delicious and she graciously gave me the recipe.<\/p>\n

Brownie Layer, melt together:<\/strong>
\n1\/2 c cocoa
\n1 c oleo<\/p>\n

Mix:<\/strong>
\n4 eggs, beaten til foamy
\n2 c sugar
\n1-1\/2 c flour
\n1 c chopped nuts (optional)
\n1\/4 t salt
\nAdd chocolate mixture and spread in greased 9 x 13″ pan.<\/p>\n

Butterscotch Layer:<\/strong>
\n1\/2 c oleo
\n1-1\/2 c brown sugar
\n2 eggs
\n2 t vanilla
\n1-1\/2 c flour
\n1\/4 t salt
\n1\/2 c chopped nuts<\/p>\n

Mix and spoon over brownie layer. Bake at 350\u00b0 for 30-40 minutes, til brownies pull away from edge of pan. Cool and frost.<\/p>\n

Frosting:<\/strong>
\n1\/4 c oleo, 1\/2 c brown sugar, 3 T milk
\nBring to boil. Simmer 2 min. Remove from heat.
\nIn mixing bowl, add 1-1\/2 c SIFTED powdered sugar.
\nPour brown sugar mixture into bowl and beat.
\nNote: May need to add more sugar or milk to get to spreading consistency. Frost the bars.<\/p>\n

Melt together:<\/strong>
\n2\/3 c semi sweet chips
\n1 T oleo
\nDrizzle decoratively over iced bars.
\nVery rich–Cut into 54 bars: 6 rows X 9 rows<\/p>\n

\n

MOLASSES BARS\u00a0\u00a0 \u00a0KELLY LOVES!<\/strong><\/p>\n

1-1\/2 c flour
\n1 t baking powder
\n1\/4 t soda
\n1\/2 t salt
\n1 t cinnamon
\n1\/2 t ginger
\n1\/2 c shortening
\n1\/2 c brown sugar
\n1 egg
\n1\/2 c light molasses
\n1\/3 c cold strong coffee<\/p>\n

Preheat oven to 350\u00b0.
\nMix all ingredients together.
\nPour into greased and floured 9 x 13 baking dish.
\nBake at 350\u00b0 for 25 min.
\nSprinkle with powdered sugar after baking.<\/p>\n

\n

DEEP DISH BROWNIES<\/strong><\/p>\n

3\/4 c oleo, melted
\n1-1\/2 c sugar
\n1-1\/2 t vanilla
\n3 eggs
\n3\/4 c flour
\n1\/2 c cocoa
\n1\/2 t baking powder
\n1\/2 t salt
\n1 c semi-sweet chocolate chips<\/p>\n

Heat oven to 350\u00b0. Grease 9 x 13 pan.
\nIn medium size mixing bowl, blend melted oleo, sugar and vanilla.
\nAdd eggs.\u00a0 Beat well.
\nCombine flour, cocoa, baking powder and salt.
\nGradually add to egg mixture, beating til well blended.
\nStir in chips. Spread into prepared pan.
\nBake 40-45 min or til brownies begin to pull away from sides of pan. Cool completely. Frost.<\/p>\n

BROWNIE FROSTING<\/strong><\/p>\n

1 c sugar
\n5 T oleo
\n1\/3 c milk
\n1\/2 bag chocolate chips<\/p>\n

Boil sugar, oleo and milk 1 min. Add chips. Stir til smooth.
\nMay need to add some sifted powdered sugar.
\nShould be pourable, but not runny.<\/p>\n

\n

ULTIMATE BROWNIES (CHOCOLATE DEATH)\u00a0\u00a0 \u00a03\/95<\/strong><\/p>\n

1\/3 to 1\/2 c cocoa, sifted
\n1\/2 t soda
\n2\/3 c oleo, melted
\n1\/2 c boiling water
\n2 c sugar
\n2 eggs
\n1-1\/3 c flour
\n1 t vanilla
\n1\/4 t salt
\n1 c Semi-Sweet chocolate chips\u00a0 (Mini Chips is best size)<\/p>\n

Heat oven to 350\u00b0. Grease 9 x 13 pan well.
\nCombine cocoa and soda. Blend in 1\/3 c melted oleo.
\nAdd boiling water. Stir til mixture thickens.
\nStir in sugar, eggs and remaining oleo, til smooth.
\nAdd flour, vanilla and salt.
\nBlend completely. Stir in chocolate chips. Pour into prepared pan.
\nBake NO LESS THAN 35-40 min., or til brownies pull away from sides of pan.
\nCool completely in pans.\u00a0 No frosting needed.<\/p>\n

\n

MUD-HEN BARS\u00a0\u00a0 \u00a0Makes 32-40 bars \u00a0\u00a0\u00a0 \u00a0(Rev 11\/09)<\/strong><\/p>\n

Preheat oven to 350\u00b0.\u00a0 Put oven rack in center of oven.
\nGrease and flour 9 x 13 pan.<\/p>\n

1st LAYER:<\/strong>
\nCream: \u00be c margarine
\n\u00bd c brown sugar (OK to use 1 cup either kind of sugar)
\n\u00bd c white sugar
\nSeparate 3 eggs.
\nAdd:\u00a0<\/strong> 3 egg YOLKS (egg whites will be used in 3rd layer)
\n1 t vanilla
\nBarely mix – do NOT beat very long.<\/p>\n

Mix in separate bowl: 2 cups\u00a0 flour
\n1 t baking powder
\n\u00bd t salt.
\nCombine two mixtures together, blending well.
\nSpread batter in prepared pan, using spatula dipped in hot water.<\/p>\n

2nd LAYER:<\/strong>\u00a0 Sprinkle evenly over 1st layer:
\n12 oz (1 bag) (1 to 1-1\/2 cups) semisweet chocolate chips
\n1\/4 c chopped pecans (may use up to \u00bd cup–but NO more)<\/p>\n

OPTIONAL 3rd\u00a0 LAYER:\u00a0<\/strong> (the Meringue Layer)
\nBeat til SOFT peaks form:
\n3 egg whites
\n1\/2 t baking powder<\/p>\n

Gradually add and beat til STIFF peaks form:
\n1 c brown sugar
\n1 t vanilla
\nSpread Meringue over the top of chips et al<\/p>\n

Bake EXACTLY 35 minutes at 350\u00b0.
\nCool on wire rack, but before totally cool, cut into bars.
\n[If you wait until they’re cool, top doesn’t cut well, as a hard crust forms on it.]\u00a0 Let stand uncovered for 2 hrs for crust to get crispy.<\/p>\n

\n

APPLE CRUMB BARS<\/strong><\/p>\n

1 c shortening\/oleo
\n1 cup sugar
\n1 t vanilla
\n2 eggs
\n3 c flour
\n2 t baking powder
\n1 t salt
\n8 oz. apricot preserves
\n2 med. size green apples
\nground cinnamon<\/p>\n

Preheat oven to 375\u00b0.
\nMix at low speed shortening, sugar, vanilla and eggs.
\nAdd flour mixed with baking powder, salt til crumbly.
\nReserve 1\/2c dough.
\nPat rest of dough in bottom of greased 9 x 13\u201d pan.
\nSpread apricot preserves over dough.
\nArrange apple slices in rows, overlapping slightly.
\nSprinkle apples with cinnamon.
\nSprinkle remaining dough over apples.
\nBake 30-35 min.<\/p>\n

\n

ZUM ZUM APPLE CRUNCH<\/strong><\/p>\n

1 stick + 1 T oleo, softened
\n3\/4 c sugar
\n2 egg yolks
\n1-1\/2 c flour
\n1\/2 t cinnamon
\n1\/4 t ground cloves
\n2 peeled, sliced green apples
\n1 c golden raisins<\/p>\n

Cream sugar and oleo.
\nAdd egg yolks; then spices and flour.\u00a0 Mix just til blended.
\nPress dough in greased 9: round cake pan, covering pan bottom and sides. Crust should be 1\/2\u201d thick.
\nArrange apples and raisins over crust.\u00a0 Prepare Topping.<\/p>\n

TOPPING:<\/strong>
\n1\/2 c oleo
\n2\/3 c sugar
\n3\/4 c flour
\n1\/4 t salt
\n1\/2 t cinnamon<\/p>\n

Preheat oven to 350\u00b0.
\nMix together til crumbly.\u00a0 DON\u2019T MIX TOO LONG!!
\nBake for 35-40 min. (til apples are done and not crunchy.)\u00a0 Cool.
\nCut into pie shaped wedges and serve with vanilla ice cream or Cool Whip.<\/p>\n

\n

CARAMEL BROWNIES\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (Doris Nelson)
\n<\/strong><\/p>\n

Mix just til crumbly:
\n1 chocolate cake mix (German Choc. OR Swiss Flavor are good)
\n1\/2 c margarine
\n1 c pecans, chopped
\n1\/3 c evaporated milk
\n(Can add 3 eggs-not essential)<\/p>\n

Preheat oven to 350\u00b0.\u00a0 Grease a 9 x 13\u201d pan.
\nPlace 1\/2 crumb mixture in pan.
\nBake at 350\u00b0 for 6 min. (or 15 min at 325\u00b0)<\/p>\n

In Microwave, melt:
\n14 oz. Kraft caramels (unwrap the squares) with
\n2\/3 c evaporated milk.
\nWill take 3 min. on High Power. Be sure caramels are COMPLETELY melted!
\nSprinkle 12 oz. chocolate chips over top of baked crust.
\nSpread caramel mixture over chips.
\nTop with rest of crumb mixture.
\nBake 15-20 min at 325\u00b0 or 350\u00b0.<\/p>\n

\n

RASPBERRY OATMEAL BARS<\/strong><\/p>\n

1 pkg Yellow Cake Mix
\n3\/4 c oleo, melted
\n2-1\/2 c quick cooking oats
\n12 oz. raspberry preserves or jam (apricot, blackberry or strawberry are good too)
\n1 T water<\/p>\n

Preheat oven to 375\u00b0.
\nCombine dry cake mix and oats in large bowl; stir in melted oleo til mixture is crumbly.
\nMeasure half mixture (about 3 cups) into greased 9 x 13″ pan, pressing firmly to cover bottom.
\nTop with preserves.
\nSprinkle remaining crumbs on top.\u00a0 Pat firmly to make top even.
\nBake for 20 min. Top should be very light brown.
\nCool completely and cut into bars.<\/p>\n

\n

CHOCOLATE CHERRY BARS<\/strong><\/p>\n

1 pkg Pillsbury fudge cake mix
\n21 oz. can cherry pie filling
\n1 t almond extract
\n2 eggs, slightly beaten<\/p>\n

Preheat oven to 350\u00b0. Grease 9 x 13 pan.
\nCombine first all ingredients in bowl by hand, stirring until well mixed.
\nPour into prepared pan.
\nBake 20-30 min. or til toothpick comes out clean.<\/p>\n

FROSTING:<\/strong>
\n1 c sugar
\n5 T oleo
\n1\/3 c milk
\n6 oz. semisweet chocolate chips<\/p>\n

In small saucepan, combine frosting ingredients.
\nStir constantly and boil for one minute.
\nRemove from heat.
\nStir in chocolate pieces until smooth. Pour over bars.<\/p>\n

\n

SOUR CREAM APPLE SQUARES\u00a0\u00a0 \u00a0($25,000 winner)<\/strong><\/p>\n

2 c flour
\n2 c brown sugar
\n1\/2 c oleo, softened
\n1 c chopped nuts
\n2 t cinnamon
\n1 t soda
\n1\/2 t salt
\n1 c sour cream
\n1 t vanilla
\n1 egg
\n2 c (2 medium) peeled, finely chopped apples<\/p>\n

Preheat oven to 350\u00b0.
\nIn large mixing bowl, combine flour, brown sugar and oleo.
\nMix on low speed til crumbly. Stir in nuts.
\nPress 2-3\/4 c crumb mixture into ungreased 9 x 13\u201d pan.
\nTo remaining mixture, add cinnamon, soda, salt, sour cream, vanilla and egg. Blend well.
\nStir in apples.\u00a0 Spoon evenly over base.
\nBake 25 to 35 min. til toothpick inserted in center comes out clean. Cut into squares.
\nServe with whipped cream or Cool Whip or vanilla ice cream, if desired.<\/p>\n

\n

Shortbread<\/strong> is a type of cookie (American) or biscuit (English). \u00a0Shortbread is so named because of its crumbly\u00a0texture\u00a0(from an old meaning of the word short). The cause of this texture is its high\u00a0fat\u00a0content, provided by the butter.It is different from “shortcake.”\u00a0 <\/em>Shortbread originated in Scotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs. McLintock.<\/p>\n

It is traditionally made from:
\none part white granulated sugar,
\ntwo parts butter, and
\nthree parts flour (by weight).<\/p>\n

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.)<\/p>\n

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.\u00a0 It will become much firmer after cooling and will break into irregular shapes.<\/p>\n

Shortbread is traditionally formed into a large circle baking pan and cut into pie shape wedges or a thick (\u00be”) rectangle baking cookie sheet cut into bars.<\/p>\n

SHORTBREAD\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (Diana Johnson\u00a0 11\/05)<\/strong><\/p>\n

1 cup butter\u00a0 (MUST be butter)
\n1 cup corn starch
\n1 cup flour
\n\u00bd cup sugar
\nPinch of salt<\/p>\n

Preheat oven to 350\u00b0.
\nCream butter and sugar.\u00a0 Add flours and salt and mix.
\nSpread in a jelly roll pan (10 X 15)
\nDip spatula in hot water to spread more easily.
\nIt will be the consistency of a very thick frosting.
\nPrick with fork. Sprinkle with granulated sugar.
\nBake 20 to 30 minutes at 350\u00b0
\nCut as soon as taken out of the oven and remove from pan when they \u201ccrisp\u201d up.<\/p>\n

\n

KEY LIME BARS\u00a0<\/strong><\/p>\n

Crust:<\/strong>
\n2 c flour
\n1 c oleo
\n1\/2 c powdered sugar
\npinch salt<\/p>\n

Filling:<\/strong>
\n1\/4 c lime juice squeezed from FRESH lime-remove seeds PLUS 2-3T for frosting
\n4 eggs
\n1-1\/2 c granulated sugar
\n1\/4 c flour
\n1 t baking powder
\n4 drops green food coloring<\/p>\n

Put rack in center slot in oven.\u00a0 Preheat oven to 350\u00b0.
\nCrust: Mix flour, oleo, powdered sugar, salt JUST TIL CRUMBLY powder.
\nPack smoothly to form crust in 9 x 13 GREASED pan.
\nBake 15-20 min.
\nRemove crust from oven.<\/p>\n

Filling:<\/strong>
\nWith mixer, beat WELL granulated sugar, flour, baking powder, eggs, lime juice and green food coloring. Immediately spread lime mixture over crust.
\nReturn to oven and bake 20 min. at 350\u00b0, when starts turning slightly brown and middle doesn\u2019t shake.
\nWhen cool, frost–or dust with powdered sugar instead.<\/p>\n

Frosting –\u00a0 Beat together:<\/strong>
\n1\/4 c butter or oleo
\n1 box powdered sugar
\n1 t vanilla
\n\u00bc t salt
\n2-3 T fresh lime juice
\n2-3 drops green food coloring<\/p>\n

\n

PEANUT BUTTER BARS\u00a0\u00a0 \u00a05\/06<\/strong><\/p>\n

1\/2 c oleo, softened
\n\u00bd c shortening
\n2\/3 c peanut butter
\n2 t vanilla
\n1 c white sugar
\n1 c brown sugar
\n3 eggs
\n2 c flour
\n2 t baking powder
\n1 c chopped peanuts<\/p>\n

Preheat Oven to 350\u00b0.\u00a0 Grease 9 x 13\u201d pan.
\nMix oleo, shortening, peanut butter, vanilla.
\nAdd sugars and beat well.
\nDon’t be afraid of over-beating.\u00a0 Add eggs, and mix slightly.
\nMix baking powder and flour in separate bowl.
\nMix with sugar\/egg mixture.\u00a0 JUST til blended.\u00a0 Do not over mix!!
\nAdd peanuts. Spread in prepared pan.
\nBake at 350\u00b0 for 25 min.\u00a0 Frost with peanut butter icing.<\/p>\n","protected":false},"excerpt":{"rendered":"

M & M CHEESECAKE COOKIES\u00a0 (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\u00b0 for 12-15 min, til […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":47,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-50","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/50","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=50"}],"version-history":[{"count":9,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/50\/revisions"}],"predecessor-version":[{"id":1357,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/50\/revisions\/1357"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/47"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=50"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}