1 pkg. white cake mix
2 cups uncooked oatmeal
1/2 cup packed brown sugar
1 cup oil
1 egg
3/4cup caramel ice cream topping
DIRECTIONS;
Mix together cake mix, oatmeal and brown sugar.
Stir in oil and egg; mix well.
Pat 1/2 of this dough mixture
in a greased and floured 13x9 pan.
Spread caramel topping over the crust in pan.
Crumble the rest of the dough mixture
evenly over the topping.
Bake at 350° for about 35 minutes
2 cups fresh or frozen blueberries, rinsed
1 tablespoons granulated sugar
2 tablespoons fresh lemon juice
zest of 1 lemon, divided
1 box yellow cake mix, butter or lemon
4 eggs, divided
1 stick butter or margarine, softened
2 3/4 cups confectioners' sugar
1 (8 oz.) cream cheese
DIRECTIONS;
In a bowl, combine blueberries
with sugar, lemon juice and
half of the lemon zest. Set aside.
Mix cake mix with
1 egg, softened butter
and the remaining lemon zest.
Pat into a buttered and floured
13- x 9-inch baking pan.
In a mixing bowl with electric mixer,
beat confectioners' sugar with
cream cheese and
remaining 3 eggs until smooth.
Gently stir in blueberry mixture;
pour over cake.
Bake in a preheated 325° oven
for about 45 to 55 minutes,
or until browned.
Let cool completely;
chill and cut into squares.
Serve with fresh blueberries
and a dusting of confectioners' sugar,
if desired.
Store in the refrigerator.
2 cups white sugar
2 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
2-1/2 cups self-rising flour
1 teaspoon ground cinnamon
3 cups peeled, cored, chopped tart apple
1 cup chopped walnuts
1 cup butterscotch chips
DIRECTIONS;
Preheat oven to 350 degrees
lightly grease a 9x13 inch baking dish.
In a large bowl,
combine sugar, eggs,
oil and vanilla until well blended.
Stir in flour and cinnamon.
Mixture will be thick.
Fold in apple and nuts.
Spread in prepared baking dish.
Sprinkle top with butterscotch chips.
Bake in preheated oven for 35 to 40 minutes,
until pick inserted in center comes out clean.
Cool and cut into squares.
2 cups crushed graham crackers
2 cups powdered sugar
In large bowl stir crackers and
sugar together and set aside.
1 cup butter
1 cup peanut butter
DIRECTIONS;
Melt butter and peanut butter in saucepan
and then stir into cracker mix.
Mix well and then pat
into a 9 x 13 pan.
1 cup chocolate chips plus
1 tbsp. peanut butter
Melt chocolate chips and
peanut butter,
stir well and then spread onto bars.
Refrigerate.
CRUST
1 1/2 cups all-purpose flour
1/2 cup butter -- softened
1/4 cup firmly packed brown sugar
-----FILLING-----
3 eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter -- melted
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped pecans
1 12-ounce pkg semisweet choc morsels
DIRECTIONS;
CRUST:
Preheat oven to 350ºF.
In small mixer bowl,
beat flour, 1/2 cup
butter and brown sugar until crumbly.
Press into greased 13x9" baking pan.
Bake 12-15 minutes until lightly browned.
FILLING:
In medium bowl with wire whisk,
beat eggs, corn syrup,
granulated sugar, melted butter
and vanilla extract.
Stir in pecans and chocolate morsels.
Pour evenly over baked crust.
Bake 25-30 minutes until set.
Cool; cut into 2x1 1/2" bars.
1-1/4 cups flour
1 tsp baking soda
1 cup (2 sticks) butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 pkg (4-serving size) instant vanilla pudding
2 eggs
3-1/2 cups quick-cooking rolled oats
1 cup raisins (optional)
DIRECTIONS;
Mix flour with baking soda.
Combine butter (or margarine),
the two sugars, and pudding mix
in large mixing bowl.
Beat until smooth and creamy.
Beat in eggs.
Gradually add flour/baking soda mixture,
then stir in oats and raisins.
Drop by rounded tablespoonfuls
(or form into small balls),
onto ungreased baking sheet.
Bake at 375° for 8 to 10 minutes.
Cool on rack before storing
in airtight container.
Makes 4 to 4-1/2 dozen cookies.
1/4 c Margarine; softened
1 c Brown sugar; packed
1 Egg
1/2 c Oatmeal
1/2 c Apple butter
1 c Flour, all-purpose
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Salt
2 Tbs Milk
1/2 c Nuts; chopped
1/2 c Raisins
DIRECTIONS;
In a mixing bowl, cream margarine
(or butter) and sugar.
Beat in egg, oats, and apple butter.
Combine dry ingredients;
gradually add to creamed mixture
along with milk.
Beat until blended.
Stir in nuts and raisins.
CHILL.
Drop by teaspoonful onto lightly greased cookie sheets.
Bake at 350 for 15 minutes.
1 Pillsbury white cake mix
1 1/4 c Rolled Oats (quick not instant)
1/2 c Margarine
1 Egg
1 can Cherry pie filling
1/4 c Firmly packed brown sugar
DIRECTIONS;
Heat oven to 350. Grease 13x9 pan.
In large bowl,
combine cake mix, 6 Tbsp margarine
and 1 CUP rolled oats.
Mix until crumbly.
Reserve 1 cup crumbs for topping.
To remaining crumbs, add 1 egg;
mix until well blended.
Press into prepared pan.
Pour cherry pie filling over
crust, spread to cover.
To reserved crumbs, add
remaining 1/4 cup oats,
2 Tbsp margarine, nuts and brown sugar.
Beat until thoroughly mixed.
Sprinkle over cherry mixture.
Bake at 350 for 30-40 minutes
or until golden brown.
Cool completely. Cut into small squares.
1 cup butter
1 cup brown sugar, packed
8 ounces chopped dates
1 egg
3 cups crispy rice cereal
1 cup coconut flakes
1/2 cup maraschino cherries drained, chopped
1 tablespoon vanilla extract
2 1/2 cups coconut flakes, for rolling
DIRECTIONS;
In a 10-inch skillet,
melt the butter over medium heat.
Stir in the sugar and dates;
remove from heat.
Stir in the egg.
Return to the heat;
continue cooking over medium heat,
stirring constantly, for 4 to 6 minutes
until the mixture comes to a full boil.
Boil, stirring constantly,
for 1 minute; remove from heat.
Stir in rice cereal,
1 cup coconut, cherries
and vanilla extract until moistened.
Let stand for 10 minutes.
Shape rounded teaspoonfuls
of dough into 1-inch balls.
Roll each ball in the remaining coconut.
2 lb White chocolate, chopped
2 c Peanut butter
2 c Rice krispies
2 c Peanuts, unsalted
2 c Marshmallows; mini
DIRECTIONS;
Put chocolate and peanut butter
in shallow pan and place in preheated
200 oven to melt completely.
Cool slightly.
Add rice Krispies and peanuts and mix.
When cool, add marshmallows and mix.
Drop by spoonful onto
waxed paper to set.
Store in cookie tin.
1/2 c. butter
1-1/2 c. sugar
2 eggs
3/4 c. sour cream
2 large, ripe bananas (mashed)
1 tsp. vanilla
2 c. flour
1/2 tsp salt
1 tsp baking soda
DIRECTIONS;
Cream butter and sugar.
Add eggs, one at a time,
beating well after each addition.
Add sour cream and mix.
Add mashed bananas and vanilla.
Add flour, salt, and baking soda
Bake in 15 1/2 x 10 1/2
jelly roll pan that has been greased.
DIRECTIONS;
Bake at 375° for 15 to 20 minutes.
Cool.
Sprinkle with confectioner sugar
and cut into bars
1 c butter or margarine
1/2 c brown sugar
1/2 c sugar
1 egg
2 tsp grated orange peel
3 c flour
1/2 tsp soda
1/2 tsp salt
1/2 c finely minced walnuts
DIRECTIONS;
Mix butter & sugars until blended
Add egg, beat until fluffy
Stir in peel Mix flour soda,
salt & nuts Add in small
portions to butter mixture
Divide dough in 1/2,
shape each in a roll 7" long
& 2 1/2" in diameter
Wrap in waxed paper;
chill until firm Cut into 1/8" thick slices
Bake on greased cookie sheet
375°, 12 minutes or until
edges are lightly browned
Makes about 7 dozen
(It is two very soft and rich
chocolate cookies with
a creme filling between them)
4 Cups all-purpose flour
1 Cup cocoa powder
2 Tsp salt
2 Cups granulated sugar
1 Cup shortening (do not use cooking oil)
1 Cup sour milk OR buttermilk
2 Eggs, large
1 Cup HOT water
2 Tsp baking soda
DIRECTIONS;
To sour milk, use 1 Tbsp white
vinegar plus milk to equal 1-cup.
Preheat oven to 400º
In medium bowl, sift flour,
cocoa and salt together; set aside.
In large mixing bowl,
cream shortening and sugar together.
Lightly beat eggs and add
to mixture; mix until well blended.
Alternately add flour mixture
and milk to egg mixture.
Add hot water and baking soda;
mix well (batter will be thin).
Drop by spoonfuls onto ungreased
cookie sheet. Bake for
8 to 12 minutes;
cool completely on wire racks.
FILLING:
2 Large egg whites
4 Tbsp milk
2 Cups 10x (confectioner's sugar)
4 Tbsp all-purpose flour
2 Tbsp vanilla
1-1/2 Cups shortening (do not use oil)
2 Cups 10x sugar (yes, more 10x sugar)
Cream egg white; add vanilla,
milk and flour and beat until well mixed.
Add 2-cups 10x sugar and beat until smooth.
Add shortening and 2 more cups
10x sugar and beat until smooth.
Put between two cooled cookies and enjoy!
Variations Peanut Butter filling:
Follow basic filling instructions
but make the following changes.
Omit vanilla and add 1-cup smooth peanut butter.
CRUST:
2 c flour
2/3 c Powdered sugar
1 c Margarine
PINEAPPLE TOPPING
1 20 oz Crushed Pineapple-- drained
4 Eggs
3/4 c Brown sugar, packed
1/3 c flour
2 c Coarsely chopped pecans
DIRECTIONS;
CRUST,
combine 2 cups flour
and powdered sugar.
Cut in margarine until mixture is crumbly.
Press onto bottom of 13x9"pan.
Bake at 350° 15 minutes.
Remove from oven.
TOPPING,
combine drained pineapple, eggs,
brown sugar and 1/3 cup flour.
Stir in pecans.
Pour over partially baked crust.
Bake 350° 30-35 minutes or until set.
Cool completely.
Cut into bars.
Makes 32 bars.
1 lb.box (4 cups)powdered sugar
2 sticks (1 cup) butter
1 cup crunchy peanut butter
1 cup graham cracker crumbs
1 (12oz) pkg chocolate chips
DIRECTIONS;
Mix first 4 ingredients and
press into 9x13" buttered pan
Melt chocolate chips and
spread on top of mixture
Chill until set, but
cut into squares before it gets too hard
Diabetic
1/4 cup margarine
1/4 cup creamy peanut butter
2 tbsp granulated sugar replacement
1 egg
1/4 cup water
1 tsp vanilla extract
1 1/2 cup flour
1 tsp baking soda
1/2 tsp baking powder
DIRECTIONS;
Cream together margarine,
peanut butter and sugar replacements.
add egg, water and vanilla,
beating until fluffy.
Combine flour, baking soda and
baking powder and sift
dry ingredients into creamed mixture.
Stir to blend completely.
Chill thoroughly,
at least 2 hours or overnight.
Drop by teaspoonfuls onto
lightly greased cookie sheets,
2 to 3 in. apart.
Press flat with a floured
bottom of a small glass.
Bake at 375° for 12 to 15 minutes.
1 1/2 c All-purpose flour
1 1/2 c Packed brown sugar, divided
1/2 c Butter, softened
1 c Pecan halves
2/3 c Butter
1 c Milk chocolate pieces
DIRECTIONS;
Combine flour, 1 cup brown sugar
and softened butter in large mixer bowl.
Beat at medium speed electric mixer
2-3 minutes or until
mixture resembles fine crumbs.
Pat mixture evenly onto bottom
of ungreased 13x9" baking pan.
Sprinkle pecans evenly over crumb mixture.
Combine 2/3 cup butter and
remaining 1/2 brown sugar
in small saucepan.
Cook and stir over medium heat
until entire surface is bubbly.
Cook and stir 1/2 to 1 minute more.
Pour into pan,
spreading evenly over crust.
Bake 350° 18-20 minutes or
until entire surface is bubbly.
Remove from oven;immediately
sprinkle with chocolate pieces.
Let stand 2-3 minutes to
allow chocolate to melt;
use knife to swirl chocolate slightly.
Cool completely in pan on wire rack.
Use sharp knife to cut into 48 bars.
1 Duncan Hines Lemon Supreme Cake Mix
(do not mix for cake)
8 oz. Cool Whip
1 Egg
1 tsp. vanilla extract (optional)
DIRECTIONS;
MIX INGREDIENTS WELL
Drop sm tsp-full into
powdered sugar and roll into ball.
Drop on greased cookie sheet
BAKE --- 8-10 min. .... 350 oven
1 cup white sugar
1 cup butter flavored shortening
2 eggs
1 teaspoon vanilla extract
1 mashed banana
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
chopped nuts (optional)
3 tablespoons butter or margarine
confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
DIRECTIONS;
Preheat oven to 350.
Lightly grease baking sheets.
Cream the shortening
with the white sugar. Add
the eggs, vanilla and banana.
In a separate bowl.
Combine the flour, baking soda
and salt.
Add to the shortening mixture
and mix to combine.
Batter will be sticky.
Drop by spoonful onto the
prepared baking sheet.
Bake at 350 degrees for
10 to 15 minutes or until light brown.
Remove to cooling racks
and drizzle with frosting.
FROSTING:
Combine the butter, confectioners' sugar,
milk and vanilla.
Mix until smooth and a nice
drizzly consistency has been reached.
Use as much confectioners' sugar as necessary.
2 cups Bisquick Original baking mix
1/4 cup margarine or butter, softened
2 Tbsp sugar
2/3 cup milk
1/4 cup apricot preserves*
Heat oven to 450.
Lightly grease cookie sheet.
Stir baking mix, margarine, and sugar
in medium bowl until crumbly.
Stir in milk until dough forms;
beat 15 strokes.
DIRECTIONS;
Drop dough by rounded tablespoonfuls
about 2 inches apart onto cookie sheet
Make a shallow well in center
of each with back of spoon;
fill with 1 teaspoon of the preserves.
Bake 10 to 15 minutes or
until golden brown.
While warm, drizzle with Glaze.
Glaze:
2/3 cup powdered sugar
1 Tbsp warm water
1/4 tsp vanilla
Beat all ingredients
with spoon until smooth.
*Use your favorite fruit preserves
if desired
in place of apricot.
Makes 12 Danish
Notes: This is an easy recipe to cut in half
40 soda crackers
1 cup butter (not margarine)
1 cup brown sugar
1 small pkg. chocolate chips
3/4 cup chopped nuts
DIRECTIONS;
Line a jelly roll pan with foil.
Butter the foil and
lay out the soda crackers on the foil.
Melt the butter and
brown sugar in a saucepan
and bring to a hard boil
for 3 to 5 minutes.
Pour the butter and sugar
over the crackers and spread.
Bake at 350 degrees for
3 to 5 minutes or until crackers float.
**BE VERY CAREFUL, WILL BE VERY HOT**
Remove from the oven and
sprinkle with the chocolate chips.
Let set 1 minute, then spread smooth.
Sprinkle on chopped nuts.
Cool and cut or break into squares.
1-1/4 cups flour
1 tsp baking soda
1 cup (2 sticks) butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 pkg (4-serving sz) instant vanilla pudding
2 eggs
3-1/2 cups quick-cooking rolled oats
1 cup raisins (optional)
DIRECTIONS;
Mix flour with baking soda.
Combine butter, the two sugars,
and pudding mix in large mixing bowl.
Beat until smooth and creamy.
Beat in eggs.
Gradually add
flour/baking soda mixture,
then stir in oats and raisins.
Drop by rounded tablespoonfuls
(or form into small balls)
onto ungreased baking sheet.
Bake at 375 for about 10 minutes.
Cool on rack before storing
in airtight container.
Makes 4 to 4-1/2 dozen cookies.
(These freeze very well).
1 c. sifted flour
1/2 c. rolled oats (quick-cooking)
1/2 c. brown sugar, firmly packed
1/2 c. butter or margarine
1 (13 1/2 oz.) can evaporated milk
1 16 oz can pumpkin
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
DIRECTIONS;
Topping:
1/2 c. chopped nuts (walnuts or pecans)
1/2 c. brown sugar, firmly packed
2 Tbs. butter
Combine first 4 ingredients in a bowl,
using the electric mixer at low speed,
until crumbly.
Press into bottom of an
ungreased 13x9 pan,
and bake at 350° for 15 minutes.
Combine pumpkin, evaporated milk,
eggs, white sugar, salt,
and spices and beat well.
Pour into baked crust,
and bake (at 350°) for another 20 minutes.
Mix topping ingredients while
pumpkin is baking,
then sprinkle topping
evenly over filling.
Return to oven and bake another
15-20 minutes, until filling is set.
Cool, and cut into 2" squares.
This is delicious and easy, and makes a lot.
1 package (18 1/4 ounces) yellow cake mix
2 large eggs, lightly beaten
1 cup chunky peanut butter
1/2 cup (1 stick) butter, melted
1 package (10 ounces) peanut butter chips
1 can (14 ounces) sweetened condensed milk
DIRECTIONS;
Preheat the oven to 350 degrees F.
In a large bowl, combine the cake mix,
eggs, peanut butter, and butter; mix well.
Press half of the mixture onto the bottom
of an ungreased 9x13 baking dish.
Bake for 10 minutes.
Remove from the oven,
top with the peanut butter chips,
and drizzle with the sweetened condensed milk.
Crumble the remaining
peanut butter mixture and
sprinkle over the top.
Bake for 25 to 30 minutes,
or until golden.
Allow to cool completely
then cut into bars.
NOTE: For chocolate peanut butter bars,
you can substitute a chocolate cake mix
for the yellow
or chocolate chips
for the peanut butter chips.
4 cups all purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 cups cold butter or margarine
DIRECTIONS;
FILLING:
8 to 10 cups cubed seeded peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a bowl, combine flour,
sugar, cinnamon and salt.
Cut in butter until crumbly;
reserve 3 cups.
Pat remaining crumb mixture
into the bottom of a greased
13 x 9 baking pan.
Bake at 375 degrees for 12 minutes.
Meanwhile, for filling,
place zucchini and lemon juice
in a saucepan; bring to a boil.
Reduce heat; cover and
cook for 6 to 8 minutes
or until zucchini is crisp-tender.
Stir in sugar, cinnamon, and nutmeg;
cover and simmer for 5 minutes
(mixture will be thin).
Spoon over crust;
sprinkle with the reserved crumb mixture.
Bake at 375 degrees for
40-45 minutes or until golden.
2 1/4 cups flour
1/2 cup cocoa powder
1 2/3 cups sugar
1 tsp baking powder
3 large eggs
3 large egg yolks
1 tablespoon almond extract
3/4 cup hazelnuts, skin on
1/2 cup mini chocolate chips
DIRECTIONS;
Preheat oven to 350 degrees.
In a mixing bowl,
stir together flour, cocoa,
sugar and baking powder.
In a separate bowl
whisk together the eggs, yolks
and almond extract.
Add wet mix to dry and stir
until the dough comes together,
about 2 minutes.
Add hazelnuts and chocolate chips
and mix until just incorporated.
Roll the dough into 3 logs
each about 10 by 2 inches.
Place a piece of parchment
onto a baking sheet
and place logs on sheet.
Place in oven and bake 20 minutes
until light golden brown and remove.
Allow to cool 5 minutes and
cut logs on a slight diagonal
into pieces 1/2-inch thick.
Lower heat to 300.
Return cut biscotti to baking sheet,
just a little bit apart from
each other, and place in oven.
Bake 20 minutes
until crisp and dry.
Cool and serve.
4 cups Rice Krispies cereal -- cruched to 1 1/4 cups
1 cup all purpose flour
1/4 cup sugar
1/4 cup margarine (softened)
6 tablespoons light corn syrup
1 can red raspberry filling (1 1/4 cups)
Vegetable cooking spray
DIRECTIONS;
In large mixing bowl, combine Rice Krispies,
flour, sugar, margarine, and corn syrup.
Remove one cup mixture and set aside for topping.
Press remaining cereal mixture evenly and
firmly into bottom of 9x9x2-inch baking pan
coated with cooking
spray.
Bake at 350 for about 15 minutes
or until light golden brown.
Remove from oven and spread raspberry filling over hot crust.
Sprinkle evenly with remaining cereal mixture.
Return to oven and bake 20 minutes longer.
Cool completely in pan on wire rack before
cutting into bars. YIELD: 18 bars
1 c. pecan halves
2/3 c. butter
1 c. milk chocolate chips
CRUST;
2 c. flour
1/2 c. butter
1 c. brown sugar
DIRECTIONS;
Mix flour, 1/2 cup butter and
1 cup brown sugar like pie crust.
Pat into 13 x 9-inch pan.
Put pecan halves on top.
Bring 2/3 cup butter, 1/2 cup brown sugar to boil.
Boil for 1 minute.
Pour over pecan halves
bake at 350 for 18 minutes or until bubbly.
Put chips on top,
let set for 1 minute and swirl with knife.
Cut into bars.
1 box Duncan Hines chewy fudge brownie mix (19.8 oz)
3 tbsp Vegetable oil
1 C Eagle Brand condensed milk
14 oz pkg Miniature Almond Joy bars,
coarsely chopped
1/2 C Toasted almonds
DIRECTIONS;
Prepare mix according to package directions,
EXCEPT only use 3 tbsp. of vegetable oil
.
Pour into a greased 9 x 13" pan.
Pour and spread 1 cup of condensed milk.
Sprinkle with chopped candy bars
and toasted almonds.
Bake at 350° for 35-38 minutes.
Let cool completely before cutting into bars.
1-1/2 cups all-purpose flour
1-1/2 cups oatmeal
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) margarine or butter, chilled
1 cup raspberry preserves or jam (about 10 ounces)
1 (6 ounces) semisweet chocolate pieces
1/4 cup chopped almonds
1/2 cup (3 ounces) semisweet chocolate pieces
OR one 4-ounce bar white chocolate,
chopped, melted*
DIRECTIONS;
Heat oven to 375°F.
Combine flour, oats, sugars,
baking powder and salt.
Cut in margarine until mixture is crumbly.
Reserve 1 cup oat mixture for streusel; set aside.
Press remaining oat mixture onto bottom
of ungreased 9-inch square baking pan.
Bake 10 minutes.
Spread preserves over crust;
sprinkle evenly with chocolate pieces.
Combine reserved oat mixture and almonds;
sprinkle over chocolate pieces,
pat gently.
Bake 30 to 35 minutes
or until golden brown.
Cool completely.
*Drizzle with melted chocolate, if desired.
Let chocolate set before cutting into bars.
To melt chocolate:
Place microwaveable bowl.
Microwave at HIGH 1 to 2 minutes,
stirring every 30 seconds until smooth.
OR, place in top part of dry double boiler
over hot, not boiling, water
stir occasionally until smooth.
1 (16 oz.) can Hungry Jack refrigerated biscuits
1 (6 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 c. rolled oats
1/3 c. firmly packed brown sugar
1/2 c. melted butter
2 tsp. vanilla
DIRECTIONS;
Heat oven to 400 degrees.
Separate dough into 10 biscuits.
Separate each biscuit into 2 layers.
Arrange layers in ungreased 13x9 inch pan.
Press over bottom and 1 inch up sides to form crust.
Sprinkle chocolate chips over dough
pour condensed milk over chocolate chips.
Combine remaining ingredients and spread on top.
Bake for 15 to 20 minutes, or until crust is golden brown.
Cool; cut into bars.
1 1/2 cups semisweet chocolate chips
1/2 cup margarine
3/4 cup brown sugar
2 large eggs
1 teaspoon instant coffee -- crystals
2 tablespoons water
1/2 teaspoon baking powder
3/4 cup flour
DIRECTIONS;
BROWNIES
: In saucepan over low heat,
melt morsels and margarine
cool slightly.
In large bowl, beat sugar and eggs.
Add chocolate mixture and
coffee dissolved in water.
Mix well.
Stir in baking powder and flour, mix well.
Spread in greased 9x9 pan.
Bake at 350 for 30-35 minutes
or until toothpick tests clean.
RASPBERRY TRUFFLE FILLING:
1 cup semisweet chocolate chips
1/4 teaspoon instant coffee -- crystals
1 package cream cheese -- 8 oz
1/4 cup powdered sugar
1/3 cup seedless raspberry preserves
Melt chocolate with coffee in pan over low heat.
Set aside.
In small bowl, beat softened cream cheese
until fluffy; add powdered sugar
and preserves.
Beat in melted chocolate mixture until well blended.
Spread over cooled browned layer.
GLAZE:
1/4 cup semisweet chocolate chips
1 teaspoon shortening
In small saucepan over low heat,
melt chocolate and shortening.
Drizzle over truffle layer.
Chill 1-2 hours.
Cut into bars.
2-1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, at room temp
2 cups packed brown sugar
2 eggs, at room temp
2 teaspoons vanilla
3 cups quick cooking oats
1 14-ounce can condensed milk
2 cups chocolate chips
2 tablespoons butter
1 cup chopped walnuts
2 teaspoons vanilla
DIRECTIONS;
Preheat oven to 350
Sift together flour, salt, and baking soda
set aside.
Cream butter and brown sugar until light and fluffy.
Add eggs and vanilla; mix well.
Stir in dry ingredients; mix well.
Stir in oats.
Press mixture over the bottom of a 13 x 9 pan.
In a medium saucepan, combine
condensed milk and chocolate chips.
Stir over low heat until chocolate melts
stir in butter.
When mixture is smooth,
stir in walnuts and vanilla.
Pour over flour mixture in pan.
Bake 25 minutes.
2 cups whole fresh or frozen berries,
finely chopped (about 1 cup)
2 oranges
1/2 cup raisins
1/4 cup brown sugar
1/3 cup margarine
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1 cup unbleached white flour
2 teaspoons baking powder
DIRECTIONS;
In a food processor,
grind the oranges (skin and all).
Combine the cranberries, oranges, raisins
and brown sugar in a mixing bowl.
Set aside.
Cream margarine until light and fluffy.
Add 1 egg at a time and beat well.
Blend in vanilla.
Gradually add the flours
and baking powder to the creamed mixture.
Stir in the cranberry mixture
pour the batter into a greased 13-x-9 pan.
Bake at 350 for 30 to 40 minutes,
or until browned on top.
Cool in the pan on a wire rack.
Cut into 24 bars.
24 2-1/2-inch graham cracker squares
1/2 cup margarine
1/2 cup butter
1 cup firmly packed light brown sugar
1 cup chopped pecans
DIRECTIONS;
Line a 15inch jellyroll pan with foil;
spray foil with Pam;
cover with a single layer of graham crackers
Mix margarine, butter, and brown sugar
in a saucepan; bring to a boil
and cook 2 minutes.
Pour mixture over crackers, covering well.
Sprinkle pecans on top.
Bake in a 350-degree oven for 12 minutes.
Cut into triangles while warm.
3 ripe bananas
1 cup chopped dates
1/4 cup wesson oil
4 cups quaker oats (not instant)
1/3 tbs vanilla
DIRECTIONS;
Mix all ingredents together,
let set 15 min.
Drop by tablespoon
on ungreased cookie sheet
Bake at 350 for approx 20 minutes
or until slightly brown on top
1 stick butter, melted
1 c. graham cracker crumbs
1 c. milk chocolate chips
1 c. butterscotch chips
1 c. pecans, chopped
1 c. coconut
1 can sweetened condensed milk
DIRECTIONS;
Preheat oven to 350.
Melt butter in a 9x13 pan,
then layer ingredients in pan as follows:
Graham cracker crumbs
Chocolate chips
Butterscotch chips
Pecans
Coconut
Drizzle condensed milk over all.
Do not stir.
Bake for 30 minutes,
cool completely and
cut into tiny tiny small squares.
1 can sweetened condensed milk
2 teaspoons lemon zest
1/2 cup lemon juice
Crust and Streusel
1/4 cup butter or margarine, softened
1 1/4 cups packed brown sugar
2 cups all purpose flour
1 1/2 cups rolled oats
Powdered sugar (optional)
DIRECTIONS;
Preheat oven to 350.
FILLING
combine condensed milk,
lemon zest and juice mix well,
Set aside
CRUST & STREUSEL
mix butter and brown sugar
until well blended.
Add flour and oats,
mix with Pastry Blender until
mixture resembles coarse crumbs.
Reserve 2 cups streusel for topping,
set aside.
Press remaining streusel
onto bottom of 9" Square Pan.
Spread filing evenly over crust,
sprinkle with the reserved streusel.
Pat streusel gently into filing.
Bake 30-35 minutes or
until light golden brown.
Cool completely before cutting into bars.
Sprinkle with powdered sugar
just before serving, if desired.
1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 extra-large eggs
2 cups sifted flour
1/2 cup oatmeal
1 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
DIRECTIONS;
Cream shortening and
peanut butter until blended
gradually add sugars;
beat until fluffy
Agg egg and beat thoroughly
Sift remaining ingredients together
divide in half and add to
creamed mixture, one at a time,
mixing till well blended
Shape dough into 1 1/4-inch balls
and place 3 inches apart on
lightly greased cookie sheets.
Flatten with fork making criss-cross pattern,
Bake at 375F for about 10 minutes.
2 sticks BUTTER (do not substitute)
2 sticks oleo
4 cups flour
2 cups powdered sugar
1 tsp. salt
1 tsp. vanilla
1 1/2 cups chopped pecans
DIRECTIONS;
Cream "room temp"butter and
oleo until soft, add sugar,
then flour a little at a time
when thoroughly mixed
add nuts.
Mix until thoroughly blended.
Form in 3 logs and wrap in foil.
Chill in frig.
Slice thin.
Bake at 350 for 10-15 minutes,
just until they begin to brown at the edges.
1 stick butter (melted)
2 cups peanut butter
1 box powdered sugar
3 cups Rice Krispies
DIRECTIONS;
Mix first three ingredients thoroughly.
Pour in Rice Krispies and mix.
Roll into balls and then
dip in melted chocolate.
12 oz Butterscotch Morsels
3 oz Chow Mein Noodles
2 c Salted Peanuts
DIRECTIONS;
Melt butterscotch bits in top of double boiler.
Remove from heat and
immediately stir in chow mein noodles
until all are coated then
quickly stir in peanuts.
Drop on wax paper with tablespoon.
Let cool until firm.
Note:
You can substitute 2 cups Rice Krispies
for chow mein noodles.
1/2 c. butter
1/4 c. vegetable oil
1/4 c. sugar
1 large egg yolk
2 Tbsp. orange juice
1 Tbsp. lemon juice
2 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 c. milk
DIRECTIONS;
Cream the butter, oil, and sugar together
in a mixing bowl until light and creamy
Beat in the egg yolk and fruit juices.
In a separate bowl, stir flour, baking powder
and cinnamon together until well blended.
Add this to the creamed mixture,
alternately with the milk,
beating well after each addition.
Using 1 Tbsp. of the dough for each cookie,
shape into an oval about 2 x 1 1/2-inch
Place on ungreased cookie sheets
bake in a preheated 325 oven
for 25 to 30 minutes.
Remove from the cookie sheets
and cool on a wire rack.
Place waxed paper under the racks.
Dip the cooled cookies in the Honey Syrup
and drain on the rack.
Sprinkle lightly with the chopped walnuts.
HONEY SYRUP
2 Tbsp. finely chopped walnuts
1 c. sugar
1/2 c. water
1/2 c. honey
DIRECTIONS;
In a saucepan, combine sugar, water, and honey.
Bring to a boil, reduce the heat and
cook gently, uncovered, for 10 minutes.
Remove from the heat and keep warm as the cookies cool.
NOTE
Make these cookies several days before eating,
so they have time
to absorb the honey syrup.
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter
3/4 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups Posts Cranberry Almond Crunch Cereal
Heat over to 325
Mix flour, baking power and salt in a small bowl. Beat butter and sugar until light and fluffy then beat in eggs and vanilla; gradually add flour mixture, beating well after each addition, stir in cereal.
Bake 30 minutes or until lightly browned, remove from cookie sheet
Place on cutting board cool for five minutes, using serrated knife cut each log into diagonal slice about 3/4 inch.
Place slices upright on cookie sheet 1/2 inch apart.
Bake 12 minutes or until slightly dry.
Remove and cool on wire rack.
Store in tightly covered container, if desired, decorate with glaze just before serving.
Makes about two dozen.
SOUR CREAM BANANA BARS
1 1/2 cups sugar
1 cup dairy sour cream
1/2 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed bananas (about 3 large)
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp baking soda
1/2 cup chopped nuts
====================
Browned Butter Frosting (recipe below)
Heat oven to 375 degrees.
Grease and flour jelly roll pan, 15 1/2x 10 1/2 x 1
Mix sugar, sour cream, margarine and eggs in large bowl on low speed, scraping bowl occasionally, 1 minute.
Beat in bananas and vanilla on low speed 30 seconds.
Beat in flour,salt and baking soda on medium speed, scraping bowl occasionally, 1 minute.
Stir in nuts.
Spread dough in pan.
Bake until lightbrown, 20 to 25 minutes.
Cool; frost with Browned Butter Frosting.
Cut into bars, about 2 x 1 1/2 inches.
Browned Butter Frosting
Heat 1/4 cup margarine or butter over medium heat until delicate-brown; remove from heat.
Mix in 2 cups powdered sugar.
Beat in 1 teaspoon vanilla and 3 tablespoons milk until smooth and of spreading consistency.
1/3 cup Butter (margarine)
1/3 cup Lightly packed brown sugar
1/4 cup Warm water
1 cup Flour, divided
1/4 cup Flour aside
1 cup Quick rolled oats
1 tsp Cinnamon
1/2 tsp Baking soda
=====================
Cream butter and sugar together thoroughly, then beat in water.
Set aside 1/4 cup flour for rolling.
Mix together the remaining dry ingredients, then stir them into the creamed mixture.
Add the remaining flour gradually to the dough until it is stiff enough to roll.
Divide the dough into 3 lumps about the same size.
Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces or use cookie cutter.
Place on a lightly greased cookie sheet.
Bake at 350 F about 10 minutes or until golden brown around the edges.
Remove from pan, cool.
Store in a covered container.
Makes about 36 cookies.
3/4 cup butter or shortening
1 1/4 cup brown sugar (firmly packed)
1 egg
1/3 cup milk
1 1/2 tsp vanilla
3 cup oats, rolled quick/old fashioned
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup raisins
1 cup walnuts-chopped
=========================
Heat oven to 375.
Lightly grease cookie sheet.
Combine shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well.
Combine oats, flour, baking soda, salt and cinnamon; add to shortening mixture and combine until just blended.
Stir in raisins and nuts.
Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart.
Bake for 10-13 min., or until lightly browned.
1 1/2 cup Raisins
2 Eggs
1 1/2 tsp Vanilla
1 cup Shortening
3/4 cup Sugar; plus 2 Tbsp Sugar
1 1/3 cup Brown sugar, packed
2 cups Flour
1 1/8 tsp Salt
1/2 tsp Baking soda
2 1/8 tsp Baking powder
3 3/4 cup Rolled oats
=======================
Preheat over to 375F.
Cover raisins with warm water and soak 10 minutes.Drain thoroughly and set aside.
Combine eggs, 2 tablespoons water, vanilla, shortening and sugars in mixer bowl.
Sift flour with salt, soda and baking powder.
Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth.
Add oats and raisins and mix until blended.
Form into 2 inch-thick logs.
Wrap in waxed paper and chill until firm.
Slice rolls into 1/2-inch thick slices and place on greased baking sheets.
Flatten to 1/4 inch thickness and bake 10 to 12 minutes.
1 cup Flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2 Tbsp Shortening
1/4 cup Applesauce
1/2 cup Sugar
1/2 cup Brown sugar
1 Egg
1 tsp Vanilla
1 1/3 cup Oats
1/2 cup Raisins
=============================
Preheat oven to 375.
Lightly spray cookie sheet with non stick spray.
In large bowl, mix flour, baking powder, baking soda and salt.
In a separate bowl, whisk together shortening, applesauce, sugars, egg and vanilla until shortening breaks into pea sized pieces.
Add flour mixture to applesauce mixture.
Mix well. Fold in oats and raisins.
Drop rounded tsp onto cookie sheet 2" apart.
Bake for 10 to 12 minutes. Remove from oven and cool on cookie sheet for 5 minutes.
60 calories and 1 gram of fat.
3 Eggs
1 cup Shortening
1 cup Flour
1/2 tsp Salt
1 cup Raisins
2 tsp Baking powder
3 1/2 cup Oatmeal; quick cooking
1 cup Sugar
=====================
Preheat oven to 350F.
Pour boiling water over raisins, let sit.
Combine all other ingredients together, then stir in raisin mixture.
Drop by teaspoonful onto greased cookie sheet. and bake in hot oven.
Bake 12 - 15 mins.
CHOCOLATE CHIP KRISPIES
1 pkg chocolate chips
1/2 c butter or margarine
1/2 c light corn syrup
2 tsp vanilla
1 c powdered sugar
5 c Rice Krispies
====================
Combine chips, butter, and syrup in saucepan.
Stir over low heat until melted and smooth.
Remove from heat and stir in vanilla and powdered sugar; add Rice Krispies.
Mix lightly until well coated. Spread evenly in 9x13" pan.
Chill until firm. Cut into squares.
1 1/2 oz dry oatmeal
2 Tbs chunky peanut butter
1/3 cup nonfat dry milk
1 tsp vanilla
1 tsp baking powder
1/2 mashed banana
1 tsp cinnamon
2-3 Tbs water
2 Tbs raisins
=====================
Combine all ingredients.
Divide into 2 cookies on a sprayed baking sheet.
Bake at 350 F for 5-8 min. Do not over-bake.
This makes two delicious soft cookies.
1/2 cup shortening
1 1/2 cups sugar
3 eggs
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup finely chopped baking apples
1/2 cup chopped pecans
Cream cheese frosting
==================
Cream shortening; gradually add sugar, beating well at medium speed.
Add eggs, one at a time, beating after each addition. Combine flour, salt, soda and cinnamon; gradually add to creamed mixture.
Fold in apples and pecans. Pour batter into a greased 15 x 10 x 1 inch pan.
Bake at 350 for 30 minutes.
Spread with Cream Cheese frosting while slightly warm. Cool before cutting into squares.
CREAM CHEESE FROSTING
1/4 cup softened butter
1 3 oz pkg softened cream cheese
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
=====
Cream butter and cream cheese; gradually add sugar, beating until light and fluffy. Stir in vanilla and pecans. (Yield 1 1/4 cups)
Yield 4 dozen brownies
Source: Georgia Market Bulletin Vol 85, No. 36 (9/4/02) via Tarheel_Boy
