GOOEY LEMON BARS          > Back to Top <

1 package lemon cake mix (or your favorite flavor)
1/2 cup margarine, softened
1 egg
8 ounces cream cheese
2 eggs
3/4 pound powdered sugar

Mix together the cake mix, margarine, and 1 egg. Pat into the bottom of a greased 9 x 13-inch baking pan. Mix together the cream cheese, 2 eggs and powdered  sugar. Pour over the cake mixture in the pan. Bake at 325^o F for 35 to 40 minutes. Cool and cut into bars.

ZUCCHINI BARS      > Back to Top <
 
6 to 8 cups peeled and sliced zucchini, seeds removed
2/3 cup lemon juice
1 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
4 cups flour
2 cups sugar
1/2 teaspoon salt
3 sticks oleo
1 teaspoon cinnamon

Cook zucchini in lemon juice until tender. Add 1 cup sugar, nutmeg, and ½ teaspoon cinnamon. Let simmer for two minutes. While zucchini cooks, combine the flour, 2 cups sugar, salt, and oleo. Add 1/2 cup of that crumb mixture to the zucchini to thicken. Pat 1/2 of the remaining crumb mixture into a greased 9 x 13-inch pan. Bake at 375^o F for 10 minutes. Spread zucchini evenly over crust. Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini. Bake at 375^o F for 30 to 40 minutes.

PEANUT BUTTER BROWNIES          > Back to Top <

1/2 cup margarine or butter
1/2 cup chunky peanut butter
5 ounces Reeses peanut butter chips
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 cups sugar
4 eggs
1-1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon salt

Melt butter, peanut butter, and peanut butter chips on stove top, or microwave 2 minutes on high and stir. Add vanilla and almond extracts to cooled mixture. In a bowl combine sugar, eggs, and peanut butter mixture. Sift together flour, baking powder, and salt and add to mixture. Mix well. Pour into greased 9 x 13-inch pan. Bake at 350^o F for approximately 30 minutes or until toothpick inserted in center comes out clean.

PEANUT BUTTER FINGERS         > Back to Top <

1/2 cup oleo
1/2 cup sugar
1/2 cup brown sugar
1 egg, unbeaten
1/3 cup peanut butter
1 cup flour
1 cup quick oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
6 ounces chocolate chips
Topping:
1/4 cup peanut butter
1/2 cup powdered sugar
2 to 4 Tablespoons milk

Cream sugars and oleo. Blend in egg, peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in greased 13 x 9-inch pan. Bake at 350^o F for 20 to 25 minutes. Sprinkle with chocolate chips (add chips after baking). Heat will melt chips Combine topping ingredients; drizzle over bars. Cool, then cut.

MOLASSES BARS          > Back to Top <

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1/2 cup light molasses
1-1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups raisins
3/4 cup chopped walnuts (optional)

Cream butter and sugar until fluffy. Beat in egg, then molasses; mix to blend well. Sift together flour, spices, baking soda, and salt. Stir into creamed mixture. Stir in raisins and walnuts. Spread in greased 13 x 9 x 3-inch baking pan. Bake at 350^o F for 20 to 25 minutes until center is still soft but springs back to the touch. Cut into 24 bars.

TROPICAL ENERGY BARS          > Back to Top <
 
1/4 cup chopped walnuts
1 cup raisins
1/2 cup dried mango
1/2 cup dried ginger
1/2 cup dried papaya
1 cup whole-wheat flour
3 Tablespoons canola oil
1 Tablespoon vanilla or 1 teaspoon coconut extract
1/4 teaspoon salt
2 whole eggs
1 egg white
16 ounces crushed pineapple (canned can be substituted)

Preheat oven to 350^o F. Toast walnuts in pan until golden brown, approximately 8 minutes. Spray a 9 x 5-inch loaf pan and set aside.

Combine toasted walnuts, dried fruits, and flour in large bowl and mix well. In another bowl, combine remaining ingredients and mix well. Add liquid to dry ingredients and mix well. Spoon into prepared baking pan and bake approximately 1 hour or until knife inserted in center comes out clean. Cool on rack.

Turn out of pan, wrap tightly, and refrigerate until cold. Cut into 16 slices. Stores for up to 2 weeks. Makes: 32 bars.

LEMON BARS 1          > Back to Top <
  
Crust:
2 cups flour
1 cup butter
1/2 cup powdered sugar

Filling:
4 eggs
2 cups sugar
dash of salt
juice of 2 lemons
4 Tablespoons flour
1 teaspoon baking powder

Crust: Cut with pastry blender. Pack firmly into 9 x 13-inch pan, greased. Bake 20 minutes at 350^o F.

Filling: Beat eggs and add sugar, salt, and lemon juice. Mix flour with baking powder and fold into egg mixture. Pour over crust. Bake 25 minutes at 350 degrees Fahrenheit.

Cool and sprinkle with powdered sugar. Cut into bars.

LEMON BARS 2           > Back to Top <
 
2 cups flour
1 cup soft butter
1/2 cup powdered sugar
4 eggs
4 Tablespoons lemon juice
1 Tablespoon lemon peel
2 cups sugar
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Glaze:
1-1/2 cup powdered sugar
1 Tablespoon lemon juice

Combine 2 cups flour, butter, and powdered sugar and pat into ungreased 12 x 15-inch pan. Bake 350^o F for 10 minutes. Mix together eggs, lemon juice, lemon peel, sugar, 1/2 cup flour, baking powder, and salt. Pour over crust. Bake 25 minutes at 350^o F.

Glaze: Combine powdered sugar and lemon juice; add enough water to make it spreadable.

LEMON BARS 3           > Back to Top <

Bottom Layer:
2 cups flour
1/2 cup powdered sugar
1/2 cup and 1 Tablespoon melted butter

Preheat oven to 350^o F. Mix ingredients together and press batter down with hands to cover bottom of 9 by 13-inch pan. Bake 15 minutes cool slightly.

Top Layer:
4 eggs, beaten well
2 cups sugar
4 Tablespoons flour
1 teaspoon baking powder
2/3 cup lemon juice
Grated rind of two lemons
1/4 cup powdered sugar

With rotary mixer, combine all the ingredients well, except for the powdered sugar, and pour the mixture over the bottom crust. Bake 20 to 25 minutes. Cool. Sprinkle with powdered sugar and cut into squares.

LEMON BARS 4          > Back to Top <

Ingredients Crust:
2 cups flour
1/2 cup powdered sugar
1 cup margarine, melted

Filling:
4 eggs, beaten
2 cups sugar
1/2 cup lemon juice
1/4 cup flour
1/2 teaspoon baking powder

Combine flour and powdered sugar. Add melted margarine and mix well. Press evenly into a 9 x 13-inch ovenproof pan. Bake at 350^o F for 20 to 25 minutes. Beat eggs, sugar, and lemon juice together. Combine flour and baking powder and stir into egg mixture. Pour over crust and bake at 350^o F for 25 minutes. Sprinkle with powdered sugar and cut into bars. Yield: 35 bars.

LEMON BARS 5           > Back to Top <

Ingredients - Crust:
2 cups flour
1 cup butter
1/2 cup powdered sugar

Topping:
4 eggs
1/3 cup lemon juice
1/2 teaspoon baking powder
2 cups sugar
1/4 cup flour

Preheat oven to 350^o F. Sift together flour and powdered sugar. Cut in butter till mixture clings together. Press into a 13 x 9-inch pan and bake for 20 to 25 minutes or until lightly browned. While crust is baking, prepare topping by beating eggs together with the sugar and lemon juice. Sift flour and baking powder together and stir into egg mixture. Pour topping over baked crust and bake for an additional 25 minutes. Cool completely. Sprinkle with powdered sugar and cut into squares. Makes: 24 bars

LEMON BARS 6          > Back to Top <

1 package lemon cake mix
2 eggs
1/4 cup water
1/4 cup firmly packed light brown sugar
1/4 cup Crisco shortening or softened butter or margarine

Preheat oven to 325^o F. Grease 9 x 13-inch pan. Combine ingredients in large bowl. Stir until well blended. Mix will be thick. Spread into greased pan. Bake at 325^o F for 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Frost with cream cheese frosting. Cut into bars.  Makes: 2 dozen.

LEMON-COCONUT SQUARES           > Back to Top <

Ingredients Base:
1/2 cup butter, softened
1/2 cup packed brown sugar
1-1/2 cups all-purpose flour

Topping:
3 eggs, separated
1 cup granulated sugar
1/3 cup lemon juice
2 Tablespoons grated lemon rind
2 Tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups shredded coconut

Base: With electric mixer, cream together butter and brown sugar. Mix in flour until mixture is crumbly. Press evenly in bottom of ungreased 13 x 9-inch baking pan. Bake in 325^o F oven for 10 to 15 minutes or until edges are lightly browned.

Topping: In medium bowl, combine egg yolks, 1/2 cup of the sugar, lemon juice, rind, baking powder, and salt. Stir in coconut. Using clean beaters, beat egg whites with remaining sugar until stiff peaks form; fold into egg yolk mixture. Spread over the base.

Bake 20 to 25 minutes or until nearly set. Let cool in pan. Cut into squares or bars. Makes: About 54 squares.

LEMON SQUARES 1          > Back to Top <
 
1-3/4 cups flour
1/2 cup powdered sugar
1 cup butter, melted (2 sticks)
1 teaspoon salt
Topping Ingredients
4 eggs, beaten
2 cups granulated sugar
4 Tablespoons flour
Juice from 1 large lemon (pick seeds out first with tines of fork)
Pinch of salt

Preheat oven to 350^o F. Line a 9 x 12-inch pan with foil, shiny side up, leaving enough over ends to lift out when cooled and before cutting. Be careful not to puncture foil.

Dough: Mix 1-3/4 cups flour, powdered sugar, butter, and 1 teaspoon salt very well. Spread out with the back of a spoon in bottom of foil-lined pan. Bake for 20 to 25 minutes to a very light, golden brown. While this is baking, mix the topping.

Topping: Mix the eggs, granulated sugar, lemon juice, and pinch of salt. This settles, so mix well again before pouring over warm crust. Return to oven and bake for 25 minutes more. Cool thoroughly, then lift out by foil ends before cutting into squares. It helps to dip the knife in hot water as you go.

LEMON SQUARES   2           > Back to Top <
 
3/4 cup plus 3 Tablespoons all-purpose flour
1/4 cup powdered sugar plus additional for sifting over the lemon
squares.
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 cup granulated sugar
4 large egg yolks
1/2 cup milk
3 Tablespoons fresh lemon juice

In a large bowl blend together 3/4 cup of the flour, 1/4 cup of the powdered sugar, and the butter until the mixture resembles coarse meal. Press the mixture evenly onto the bottom of an 8-inch square baking pan and bake it in the bottom third of a reheated 350^o F oven for 20 minutes or until it is pale golden.

In a saucepan whisk together the granulated sugar, the remaining 3 Tablespoons four, and a pinch of salt. Whisk in the yolks, and whisk in the milk slowly. Cook the mixture over moderately low heat, stirring for 5 minutes, or until it is thickened slightly. Remove the pan from the heat, and stir in the lemon juice. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cool.

Pour the mixture over the crust and bake the confection in the bottom third of the 350^o F oven for 30 minutes or until it is set. Sift the additional powdered sugar over the confection, let the confection cool on a rack, and cut it into squares. Makes: about 16 lemon squares.

KEY LIME BARS           > Back to Top <
 
2 cups sifted all-purpose flour
1/2 cup sifted powdered sugar
1 cup margarine (2 sticks)
4 eggs, beaten
2 cups sugar
1/3 cup fresh or bottled key lime juice
1/4 cup all-purpose flour
2 teaspoons baking powder

Sift together the flour and powdered sugar. Cut in the butter until the mixture clings together. Press into a 13 x 9 x 2-inch baking pan and bake in a 350^o F oven for 20 to 25 minutes. Beat the eggs, sugar, and lemon juice together. Sift 1/4 cup flour and baking powder together; stir into the egg mixture. Pour over the baked crust and return to the oven for an additional 20 to 25 minutes. Cool before cutting into bars.

BERRY BERRY STREUSEL BARS      > Back to Top <

1-1/2 cups Quaker oats (quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
3/4 cup (1-1/2 sticks) margarine or butter, melted
1 cup fresh or frozen blueberries
1/3 cup raspberry or strawberry preserves
1 teaspoon all-purpose flour
1/2 teaspoon grated lemon peel (optional)

Heat oven to 350^o F. Combine oats, 1-1/4 cups flour, sugar, and margarine; mix until crumbly. Reserve 1 cup oat mixture for streusel; set aside. Press remaining oat mixture onto bottom of ungreased 8 or 9-inch square baking pan. Bake 13 to 14 minutes or until light golden brown. Cool slightly.

In medium bowl, combine blueberries, preserves, 1 teaspoon flour, and lemon peel; mix gently. Spread over crust. Sprinkle with reserved oat mixture, patting gently. Bake 20 to 22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.   Makes: 16 bars.

CRANBERRY SQUARES          > Back to Top <

1-1/2 cups sugar
2 large eggs
3/4 cup melted butter
1 teaspoon almond extract
1-1/2 cups flour
2 cups cranberries
1/2 cup chopped almonds

Preheat oven 350^o F. Grease a 9 inch square baking pan. Beat sugar and egg with an electric mixer for 2 minutes. Beat in butter and almond extract. Stir in flour until blended. Stir in cranberries and almonds.

Pour into prepared pan. Bake 50 to 60 minutes, until tester comes out clean. Cool on rack. Serve with a dusting of powdered sugar.

RASPBERRY OAT BARS        > Back to Top <

1/2 cup butter, softened
3 cups Krusteaz oat bran muffin mix
1 cup quick cooking oats
3 cups fresh raspberries plus 1 cup sugar (may substitute 1 cup raspberry
jam)
1/2 cup chopped nuts

If not using jam, microwave raspberries and sugar for 2 minutes. Cool. Place butter, muffin mix, oats, and chopped nuts in medium bowl and mix with a spoon until blended. Press 1/2 of the mixture evenly and firmly into the bottom of a greased 13 x 9 x 2-inch baking pan. Spread raspberries (or jam) on crumb mixture; press firmly to make top even. Top with remaining crumb mixture and press firmly. Bake 25 to 30 minutes, or until top is lightly browned, in a preheated oven. Do not overbake. Cool completely. Cut into bars. Makes: Fifty-four 2 x 1-inch bars

CHINESE CHEWS          > Back to Top <

2 eggs
1 cup sugar
3/4 cup self-rising flour
1 cup dates, chopped
1 cup pecans, chopped
1 teaspoon almond flavoring

Beat eggs and sugar together and then mix in all other ingredients. Put in buttered square pan and bake at 375^o F for 30 minutes. Cool and cut into squares and sprinkle with powdered sugar.

Variations: Can substitute dates with dried cherries or other fruits and other nuts instead of dates and pecans.

DATE NUT BAR          > Back to Top <

1 package yellow cake mix
3/4 cup firmly packed brown sugar
3/4 cup margarine, melted
2 eggs
2 cups chopped dates
2 cups chopped walnuts

Combine cake mix and brown sugar, blend well. Add margarine and eggs. Beat for 2 minutes on medium speed. In separate bowl, combine dates and walnuts, and mix well. Stir this mixture into cake mixture and blend well. Batter will be stiff. Spread evenly into a 13 x 9-inch greased pan.

Bake at 350^o F for 35 to 40 minutes or until edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool at least one hour and then cut into bars.  Makes: 24 bars

SWEDISH MELTI NG MOMENTS       > Back to Top <

1 cup butter or margarine
1/4 cup plus 1-1/2 Tablespoons powdered sugar
1-1/4 cups flour
1/2 cup cornstarch
1/4 teaspoon almond extract
1/4 teaspoon orange extract
cookie glaze (see recipe below)

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Sift in flour and cornstarch; mix well. Add flavorings, blending well. Chill 1 hour.

Shape dough into 1-inch balls and place 3 inches apart on greased cookie sheet. Flatten each cookie with the bottom of a small glass dipped in water. Bake in a preheated oven at 350^o F for 10 minutes. (Cookies do not brown, but should be cooked through to center). Carefully remove to wire cooling rack (cookies are very fragile). Spread cookie glaze evenly over each while still warm. Cool and store in airtight containers.

Cookie Glaze:
1 cup powdered sugar
1 Tablespoon melted butter
1 Tablespoon lemon juice
1 Tablespoon orange juice

Combine ingredients; whisk until smooth.  Yields: 2 Dozen

DREAM BARS  1         > Back to Top <
 
1 cup brown sugar
1-1/2 cups oatmeal
pinch of salt
1-1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup butter or margarine
One 14-ounce can sweetened condensed milk
One 12-ounce package chocolate chips
2 Tablespoons water
1 teaspoon vanilla extract

Grease a 9 x 13-inch baking pan. In a large bowl, combine the brown sugar, oatmeal, salt, flour, and baking soda. Cut in the butter until the mixture is crumbly. Pat half of the mixture into the prepared pan.

In a medium saucepan, combine the sweetened condensed milk, chocolate chips, water, and vanilla, stirring until melted. Pour over the crumb mixture. Sprinkle the remaining crumb mixture over the filling. Bake in a 350^o F oven for 20 minutes. Let cool completely before cutting. This may be frozen.  Makes: 48 squares.

VERY CHOCOLATE BROWNIES          > Back to Top <

Begin with a box of brownie mix. The brand is up to you. The instructions on the box will give you a list of ingredients to add to the dry mix. Substitute chocolate syrup for one-fourth of the liquid ingredients. Add one cup of chocolate chips and one cup of walnuts. Once you have thoroughly mixed all of the ingredients together, pour the mix into a pan two-thirds the recommended size. This will make the individual portions thicker and chewier! Place the pan into the oven and bake at 320^o F, not 350^o F as usually recommended. This will require extended baking time.

CHEWY COCONUT BARS           > Back to Top <

1/2 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1 large egg
1-1/2 cups sweetened shredded coconut
1/2 cup dried cranberries

Preheat oven to 350^o F. Combine flour, cinnamon, baking soda, and salt in a bowl. Mix and set aside. In a separate bowl, cream butter and sugar until smooth. Add egg and blend. Add flour mixture and blend. Stir in coconut and dried fruit until thoroughly mixed. Spread evenly into an ungreased 8-inch square baking pan. Bake until cookies are firm to the touch, about 20 minutes. Place onto a rack to cool, then cut when cooled down. Makes: Fifteen 2-1/2 x 1-1/2-inch bars

CHOCOLATE MACAROONS          > Back to Top <

2 egg whites
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1-1/2 squares unsweetened chocolate
1-1/2 cups dry shredded coconut

Beat egg whites until foamy. Add sugar 2 teaspoons at a time until blended and then continue beating until mixture stands in peaks. Add salt with vanilla; fold in chocolate, then coconut. Drop by teaspoons on sheets of heavy brown paper. Bake in slow 325^o F oven for 15 minutes or until done. Tops dry but slightly, but are moist between cracks. Cool 15 minutes and remove from paper with spatula. Do not overcook or they will be hard.

COCONUT SQUARES           > Back to Top <

1 stick butter
3 eggs
1 cup chopped walnuts
1 yellow (plain) cake mix
8 ounces softened cream cheese
1 box (unsifted) powdered sugar
1 teaspoon vanilla extract
Shredded coconut

Melt butter. Beat 1 egg and add chopped walnuts. Add the melted butter to the egg-walnut mixture. Mix in cake mix. Press this mixture into bottom of a greased 11 x 15-inch or 10 x 12-inch pan. Beat 2 eggs with cream cheese, sugar, and vanilla extract. Pour on top of crust and spread. Top with shredded coconut.

Bake in preheated oven at 350^o F for 20 to 25 minutes. Cut into squares when cool and fit into a paper muffin holder. If you do not wish to serve all of this immediately after baking, this freezes well.   Yields: 30 to 60 small pieces.

NOTE:  You may substitute coconut flavor for the vanilla. Or you may wish to add chopped walnuts on top or lemon zest (with 2 or more teaspoons of lemon flavoring, instead of the vanilla.)

MAGIC BARS       > Back to Top <

1 cup any box cake mix
1 cup crumbled corn flakes cereal
2 Tablespoons sugar
2 Tablespoons brown sugar
1 stick butter, melted
1-1/2 cups chocolate chips
1 cups coconut
1 cup chopped walnuts
8 ounces (1/2 can) condensed milk

Combine the cake mix, corn flakes, sugar, brown sugar and butter. Press firmly into a well greased 13 x 9 x 2-inch Pyrex pan.

Sprinkle chocolate chips, coconut, and walnuts over the mixture. Pour condensed milk over top. Bake at 350^o F for 35 to 40 minutes until lightly browned around the edge.

NANAIMO BARS        > Back to Top <
 
1/2 cup butter (1 stick)
1/4 cup sugar
3 Tablespoons cocoa
2 cups graham cracker crumbs
1 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup softened butter
3 cups powdered sugar
3 Tablespoons instant vanilla pudding powder
2 Tablespoons sour cream (optional)
2 teaspoons vanilla extract
2 Tablespoons milk
12 ounces semi-sweet chocolate chips
1 cup heavy cream

Combine and melt 1/2 cup butter, sugar, and cocoa. Combine in bowl crumbs, coconut, and walnuts. Stir graham cracker mixture into butter mixture and chill. In an electric mixer, whip 1/4 cup softened butter and vanilla pudding powder until smooth. Gradually add powdered sugar, sour cream, vanilla, and milk and continue beating until smooth. Spread mixture on top of crust. Chill.

Place chocolate chips in a heat-resistant bowl. Bring cream to a high simmer. Pour hot cream over chocolate and cover. Let stand for 1 minute and stir until smooth. Spread over vanilla pastry cream. Chill until all is firm

AMAZING COOKIE THINGS          > Back to Top <

1 stack Nabisco saltine crackers
12 ounces semi-sweet chocolate chips
2 sticks butter
1/2 cup sugar

Line cookie sheet with foil. Carefully arrange crackers on cookie sheet (set aside). In a sauce pan, melt butter and add sugar, stirring occasionally until boiling. Pour mixture over crackers and bake at 350^o F for exactly 15 minutes. Remove from oven. Pour chocolate chips (do not melt them - they will melt when you pour them over the hot stuff) over crackers and spread. Refrigerate 1/2 hour or until firm. Do not over-refrigerate. Break into pieces and enjoy.

DREAM BARS 2      > Back to Top <

Ingredients Crust:
1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup butter, softened
1 cup flour

Ingredients Topping:
2 eggs, well beaten
1 teaspoon vanilla
1 teaspoon baking powder
1 cup shredded coconut
1 cup packed brown sugar
2 Tablespoons flour
1/2 teaspoon salt
1 cup slivered almonds

Preheat oven to 350^o F. Combine shortening, butter, and brown sugar; mix thoroughly. Stir in flour. Press into an ungreased 9 x 13-inch pan. Bake for 10 minutes.

While crust is cooking, prepare topping by combining eggs, sugar, and vanilla. Add flour, baking powder, and salt, mixing thoroughly. Stir in coconut and almonds. Spread topping onto baked crust. Return to oven and bake an additional 25 minutes or until golden brown. Cool slightly and cut into bars.  Makes: 24 bars.

CHOCOLATE CHIP COOKIE BARS           > Back to Top <

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups soft butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans

In a medium bowl, mix together flour, baking soda, and salt. In a large bowl, with electric mixer beat together butter and sugar. Beat in egg and vanilla. Stir in flour mixture. Stir in chocolate chips and nuts. Spread evenly in an ungreased 15 x 10-inch shallow-rimmed pan. Bake in a 350^o F oven for 25 to 30 minutes or until lightly browned. Let cool in pan. Cut into bars.

NOTE:  Simplify your baking with these fast and easy chocolate chip bars instead of cookies. For variations, use white chocolate, raspberry, or peanut butter-flavored chips. These freeze very well!

DANISH APPLE BARS           > Back to Top <


Ingredients Pastry:
2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg, lightly beaten, with enough milk to make 2/3 cup

Filling:
6 tart apples, peeled and sliced - Granny Smith is the apple of choice
1 cup corn flakes, crushed with hands
1 cup sugar
1 Tablespoon ground cinnamon
Nutmeg to taste, optional

Glaze:
2 cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla

Mix flour and salt in a large bowl. Cut in shortening until you have a course mixture. Stir in egg mixture until combined. Knead enough to bring dough together. Cut in half and chill while preparing apples. Preheat oven to 375^o F. Roll out one half of dough to fit into the bottom of an oven broiler pan (grill removed) or other heavy baking sheet. Lay rolled dough into bottom of pan. Keeping about 1 inch from sides, sprinkle corn flakes on dough. Lay apples over crumbs and top with sugar, cinnamon, and nutmeg, if using.

Roll out second half of dough and lay on top of apples. Roll edges together to make an envelope. Brush top with an egg wash and bake for 1 hour. Remove from oven and cool for about 10 minutes and top with powdered sugar glaze.

BEEFALO BROWNIES          > Back to Top <

BEEFALO CRUMBLES: Brown 1 pound of Beefalo, salt slightly. Break into small crumbles as it cooks. Just before it's done, sprinkle with 4 teaspoons of sugar. Finish browning. Drain on Paper towels. Store in covered container and freeze until needed.

1/2 cup butter or margarine
1 cup sugar
2 eggs
1/2 cup BEEFALO crumbles
1/2 cup of nuts
1 1/2 square chocolate, melted
3/4 cup flour
1 teaspoon vanilla
1/4 teaspoon salt

Cream butter and sugar. Add eggs, one at a time. Beat well each time. Add BEEFALO crumbles, nuts, vanilla, and chocolate. Sift together the dry ingredients and fold into the mixture. Pour into a shallow greased 9 x 12-inch pan. Bake 30 minutes.

BOURBON PECAN BROWNIES          > Back to Top <
 
5 ounces semisweet chocolate
1 stick (1/2 cup) unsalted butter
2 large eggs, beaten lightly
3/4 cup sugar
4 Tablespoons bourbon, or to taste
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1 cup chopped pecans, toasted lightly

Frosting:
4 ounces semisweet chocolate or 3 ounces white chocolate
1 Tablespoon unsalted butter
1 cup powdered sugar
about 3 Tablespoons milk

2 ounces semisweet or white chocolate, melted, to drizzle over the brownies. Make the brownies: In a small saucepan melt the chocolate with the butter over low heat, stirring until the mixture is smooth; let the mixture cool completely. In a large bowl, with an electric mixer beat together the eggs and the sugar until the mixture is thick and pale. Beat in the bourbon and the vanilla. In a bowl, sift together flour, baking powder, and a pinch of salt. Add the mixture to the egg mixture and combine the mixture well. Stir in the chocolate mixture and the pecans and combine the batter well. Pour the batter into a buttered and floured 8-inch square baking pan and bake it in the middle of a preheated 350^o F oven for 30 minutes or until the brownies pull away slightly from the sides of the pan. Let the brownies cool completely on a rack.

Make the frosting: In a small saucepan melt the chocolate with the butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Whisk in the powdered sugar, sifted, and whisk in slowly enough of the milk to make the frosting of good spreading consistency.

Spread the frosting over the brownies, cut the brownies into bars, and arrange the bars on a rack set over a large sheet of wax paper. Drizzle the melted chocolate over the brownies and let the brownies stand until the frosting has hardened slightly.
Makes: about 16 brownies.

BROWNIES 1         > Back to Top <

4 eggs
1 cup butter
2 cups sugar
3/4 cup walnuts, broken up
4 squares chocolate
1 Tablespoon vanilla
1/2 teaspoon salt
1 cup flour

Sift sugar and flour together. Melt chocolate and butter together. Add sugar and flour gradually to well-beaten eggs. Stir until well mixed, then add salt, vanilla, and walnuts broken into small pieces. Stir in the melted butter and chocolate and pour into an 8 x 12-inch well-buttered and slightly floured pan. Bake in a very slow oven for 45 minutes at 325^o F. Permit batter to stand for approximately 1/2 hour and cut into squares.

BROWNIES 2       > Back to Top <

5 eggs
3 cups sugar
1-1/2 cups oil
1-3/4 cups flour
pinch salt
6 Tablespoons cocoa
3 teaspoons vanilla
4 cups walnuts

Beat eggs and sugar together until thick, frothy, and lemon-colored. Add oil, then add flour, salt, and cocoa. Then add vanilla and walnuts. Pour into 15 x 13-inch jelly roll pan sprayed with Baker's Choice and bake for 30 to 45 minutes at 350^o F.

Note: There is no baking powder or baking soda in this recipe.

BEST BROWNIES        > Back to Top <
 
16 ounces butter
8 ounces unsweetened chocolate
4 cups sugar
8 eggs
2 cups flour
1 cup chopped walnuts
12 ounces chocolate chips

Butter and flour 1 large baking pan. Melt the butter and chocolate together and beat in the eggs and sugar. Fold in the remaining ingredients and bake for 30 minutes at 350^o F. Do not overbake.

CHEWY APPLE BROWNIES          > Back to Top <
 
1 cup butter, softened
1-3/4 cups sugar
2 eggs, well beaten
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups peeled, chopped apples
1/2 cup chopped pecans or walnuts

In a large mixing bowl, beat butter with sugar, eggs, and vanilla. Combine flour with baking powder, baking soda, cinnamon, and salt; beat into butter mixture. Mix just until flour is moistened. Fold in apples and nuts. Spread into greased 9-inch square baking pan. Bake at 350^o F for 45 minutes.

CHOCOLATE MINT BROWNIES          > Back to Top <
 
3/4 cup margarine or butter
1-1/3 cups sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
3 eggs
3/4 cup flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips

In mixing bowl, blend butter, sugar, and vanilla and peppermint extracts. Add eggs and beat well. Combine dry ingredients and add to egg mixture until well blended. Add chocolate chips. Spread in a 9 x 13-inch greased baking pan. Bake at 350^o F for 25 minutes or until brownie pulls away from pan. Cool and cut into squares.

BROWNIES 3           > Back to Top <

2 cups flour
2 cups sugar
1 Tablespoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) margarine
1 cup water
4 Tablespoons cocoa
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla
Frosting:
1 stick margarine
3 Tablespoons cocoa
6 Tablespoons buttermilk
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped nuts

Brownies: Sift flour, sugar, baking soda, and salt; set aside. Melt margarine with water and cocoa; bring to a boil. Stir in dry ingredients and add buttermilk, eggs, and vanilla. Grease and flour a cookie sheet. Bake at 350^o F for 20 to 25 minutes.

Frosting: Bring margarine, cocoa, and buttermilk to a boil. Stir in powdered sugar, vanilla, and chopped nuts. Cool completely. Cut into squares and serve.

CREAM CHEESE FUDGE BROWNIES          > Back to Top <
 
1 cup margarine
4 squares unsweetened chocolate
2 cups sugar
4 eggs
2 teaspoons vanilla
1-1/2 cups flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1 cup chopped nuts, optional
Cream Cheese Filling:
One 8-ounce package cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon cinnamon
1-1/2 teaspoons vanilla

Cream Cheese Filling: Beat ingredients in small bowl and set aside.

Brownies: Heat butter and chocolate in small pan over low heat, stirring occasionally until melted; cool. Beat chocolate mixture, sugar, eggs, and vanilla in large bowl. Add dry ingredients. Mix well; stir in nuts. Spread half of the dough in pan; spread with cream cheese filling. Gently spread remaining dough over filling. Gently swirl through dough with spoon for marbled effect. Bake at 350^o F for 55 to 60 minutes, until toothpick inserted in center comes out clean.

FUDGE BROWNIES          > Back to Top <

1/2 cup margarine
2 squares unsweetened chocolate
3/4 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup walnuts or pecans, chopped

Melt margarine and chocolate together. Let cool. Add vanilla. Mix sugar and eggs and add chocolate. Add flour, salt, and baking powder. Pour batter into one greased 8-inch pan . Bake at 350^o F for approximately 20 to 25 minutes. Yields: One 8-inch pan. 

Note: Ingredients can be doubled for two 8-inch pans or one 9 x 13-inch pan.

MINT BROWNIES      > Back to Top <
 
Brownies:
1 cup all-purpose flour
1 cup sugar
1 (16-ounce) can chocolate flavored syrup (1-1/2 cups)
4 eggs
1/2 cup butter or margarine, softened

Mint Cream:
2 cups sifted powdered sugar
1/2 cup softened butter or margarine
1 tablespoon water
1/2 teaspoon mint extract and 3 drops green food coloring (optional)
Chocolate Topping:
1 cup semi-sweet mint-flavored chocolate pieces or semi-sweet chocolate
pieces
6 tablespoons butter or margarine

Brownies: In a mixing bowl, beat together the flour, sugar, syrup, eggs and butter or margarine with an electric mixer on low speed until combined, then 1 minutes on medium speed. Turn mixture into a greased 13 x 9 x 2 inch baking pan. Bake in a 350^o F oven for 30 to 35 minutes or until top springs back when lightly touched. (Top may still appear wet.) Let cool in pan on wire rack.  Meanwhile prepare Mint Cream and Chocolate Topping (allow Chocolate Topping to cool 10 to 15 minutes before spreading on cooled brownies.) Spread Mint Cream over the cooled brownies. Pour slightly cooled Chocolate Topping over mint layer. Cover and chill for at least 1 hour. Store the brownies in the
refrigerator.

Mint Cream: In a small mixing bowl, beat together powdered sugar, butter or
margarine, water, mint extract and green food coloring (optional). Beat til smooth.

Chocolate Topping: In a heavy, small saucepan, combine chocolate pieces and butter or margarine. Cooke over low heat till chocolate melts. Or, in a small microwave-safe bowl, microwave on 100% power (high) for 1 to 1-1/2 minutes or until chocolate melts, stirring occasionally.  Serves about 50 small brownies.

CHOCOLATE COCONUT BROWNIES          > Back to Top <
 
3 ounces cream cheese
6 Tablespoons butter or margarine
3/4 cup sugar
3 eggs
1/2 cup plus 1 Tablespoon flour
1-1/2 cups flaked coconut
1 cup sliced almonds
6 ounces semi-sweet chocolate chips
1/2 teaspoon vanilla
1/2 teaspoon baking powder
Pinch of salt

Top layer: Beat cream cheese and 2 Tablespoons butter until soft. Beat in 1/4 cup of sugar. Stir in 1 egg, 1 Tablespoon flour, and all the coconut. Fold in 1/2 cup sliced almonds. Set aside.

Bottom layer: Melt chocolate chips and 4 Tablespoons butter over low heat (in sauce pan or microwave); watch carefully! Remove from heat. Stir in ½ cup sugar and vanilla. Beat 2 eggs. Stir in 1/2 cup flour, baking powder, and salt. Fold in 1/2 cup sliced almonds.

Spread chocolate batter into 8-inch square greased pan. Spread cheese batter on top. Bake at 350^o F (325^o F if using a glass pan) for 35 to 40 minutes or until toothpick inserted into center comes out almost clean. (Do not overbake.)

Can drizzle melted chocolate over brownies. Cool. Cut into squares. Makes: 16 sinfully delicious brownies.

MOCHA BROWNIES WITH WHITE CHOCOLATE CHUNKS          > Back to Top <
 
3 ounces unsweetened chocolate
6 Tablespoons butter
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla
3/4 cup flour
2 Tablespoons Kahula or other coffee-flavored liquor
1/2 cup white chocolate chunks

Melt chocolate in double boiler, or microwave on high for 1 to 2 minutes. Add butter, in small pieces, and heat until melted (microwave 20 to 30 seconds). Add sugar and mix well. Stir in eggs, vanilla, and Kahula. Slowly add flour, stirring until smooth. Toss in white chocolate. Pour into buttered brownie pan and bake in 350^o F oven for 25 minutes. Do not overcook, as brownies should be chewy and not dry. To be really decadent, serve warm with vanilla ice cream, and drizzle with a little more Kahula.

CHEWY CHOCOLATE BROWNIES          > Back to Top <
 
1/2 cup butter or margarine
4 Tablespoons Ghirardelli's sweet ground chocolate
1 cup sugar
2 eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract

Melt butter and chocolate over medium heat on stove. Beat eggs with sugar. Add beaten mixture to melted butter and chocolate. Add flour, salt, and vanilla, beating until mixed. Pour into a greased 8 x 8-inch pan. Cook in a 350^o F oven for 20 minutes. When cool, cut into squares. May be frozen.

OLD FASHIONED BROWNIES          > Back to Top <
 
4 ounces of good bitter chocolate (typically 4 squares), melted
4 eggs, well beaten
2 cups sugar
2/3 cup shortening (prefers Crisco)
2 teaspoons real vanilla extract
1-1/3 cups all-purpose flour
pinch of salt
2 teaspoons baking powder
1/2 cup chopped walnuts, chopped by hand (optional)
1 clean flat paper bag and some paper towels

Preheat oven to 350^o F. Grease a 9 x 13-inch baking pan. In a small glass bowl, gently melt the chocolate in the microwave (take care not to over cook). Set aside. Beat the eggs in a mixing bowl. Beat in the sugar, then the shortening. Add the vanilla extract and mix well. Beat in the flour, salt, and baking powder and then mix in the melted chocolate. Fold in the nuts (if desired). The batter will be thick.

Scrape batter into greased pan and smooth the surface with a spatula. Bake for 25 minutes, then test to see if it is still too soft by touching the surface. It should not stick to finger. It may need 5 more minutes. The toothpick test does not work as the center will still be wet when done. You want it moist.

When ready, remove from the oven and immediately cut into squares. With a spatula, take out the squares and place them on the clean flat paper bag, separating the squares from each other. They will be hot and sticky to handle, but this is her secret to success - she said that you must ignore the rest of the world until you have removed the brownies from the pan (don't answer the door or the phone!). The brownies will set wrong if left in the pan. Cover them with one layer of paper towels and let them cool enough so that they will no longer stick together. It is best to store them in a tin with wax paper between layers. Enjoy as is or make decadent brownie sundaes with them!

CHOCOLATE BROWNIES     > Back to Top <
 
1 cup butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 ounces unsweetened chocolate, melted
1 cup all-purpose flour
1/8 teaspoon baking powder
1 cup chopped walnuts

Grease a 9 x 12-inch rectangular pan. In a large bowl cream together the butter, sugar, eggs, vanilla and chocolate. Add the flour, baking powder and walnuts. Pour into the prepared pan. Bake in a 325^o F oven for 30 to 40 minutes. Cool and sprinkle with powdered sugar. Serves: 20.

FUDGE ECSTASIES         > Back to Top <
These cookies are like brownies with a surface that should be crackly, but the inside soft, fudgy, and nutty.

One 12-ounce package (2 cups) semi-sweet chocolate pieces
2 squares (2 ounces) unsweetened chocolate
2 Tablespoons butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon baking powder
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1 cup chopped walnuts

Heat oven to 350^o F. In heavy medium-sized saucepan, heat one cup of semi-sweet chocolate pieces, all of unsweetened chocolate, and butter over low heat, stirring constantly (or use a double boiler). Transfer the chocolate to a large mixing bowl; cool slightly.

Stir together the flour, baking powder, and a dash of salt. Add the eggs, sugar and vanilla to the chocolate mixture and beat well. Add the flour mixture to the bowl and beat until it is well-mixed. Stir in the remaining chocolate pieces and nuts.

Drop off heaping teaspoons full onto a lightly greased cookie sheet. Bake at 350^o F for 8 to 10 minutes or until the edges are firm, the surface dull and cracked. Cool for one minute on the cookie sheet; remove and cool thoroughly. Makes: about 3 dozen.

WONDERFUL CHOCOLATE BARS          > Back to Top <
 
3/4 cup brown sugar
1-1/2 cups oatmeal
1-1/2 cups flour
1 teaspoon baking soda
1/4 cup butter
One 14-ounce can sweetened condensed milk
One 12-ounce package chocolate chips
1 Tablespoon water
1 teaspoon vanilla extract

Preheat oven to 350^o F. Grease a 9 x 13-inch baking pan. In a large bowl combine sugar, oats, flour and soda. Cut in butter. Press half of the mixture into bottom of prepared pan. In a saucepan, combine milk, chips, water and vanilla until just melted. Remove from heat, pour over mixture in pan. Sprinkle remaining crumb mixture on top of filling, and gently swirl into filling. Bake for 20 minutes at 350^o F. Remove from oven. Let cool completely before cutting. Cut into 48 squares, serve.

SEVEN-LAYER COOKIES 1        > Back to Top <
 
1 cube (1/2 cup) butter
1 cup graham cracker crumbs (about 11 crackers)
One 6 ounce package chocolate chips
One 6 ounce package butterscotch chips
1 cup coconut
1 can Eagle Brand Milk
1 cup chopped walnuts

Melt butter in 9 x 9-inch pan. Add remaining ingredients in layers as given (crumbs, chocolate chips, butterscotch chips, coconut, milk and walnuts).  Bake at 350^o F for 30 to 35 minutes.

When layering the Eagle Brand Milk, cover the top entirely with a thin layer. Press the nuts down into the milk, slightly, so they cook into the top and don't fall off when you eat them.

CARAMEL OATMEAL SQUARES          > Back to Top <
 
1-1/4 cup all-purpose flour
1/2 cup rolled oats
1/2 cup icing (powdered) sugar
Pinch salt
3/4 cup cold butter, cubed
1 package pure milk chocolate-covered caramel chips

Heat oven to 375^o F. Butter an 8-inch square pan; set aside. In large bowl, combine flour, oats, icing sugar, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Press all but 1/2 cup of the flour mixture onto bottom of prepared cake pan. Bake for 10 minutes until pale golden. Layer chips evenly over base and sprinkle remaining flour mixture over chocolate-caramel layer. Bake for 20 to 25 minutes until bubbly and golden brown. Cool completely on wire rack. Makes: about 30 bars.

CRISP HERMITS              > Back to Top <

1 3/4 cups cake flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground mace
1/2 cup butter or margarine
1/4 cup milk
2 eggs, well beaten
1 cup raisins
1/2 cup nuts, chopped

In a medium bowl combine the flour, both sugars, baking powder, salt and spices.  In a large bowl cream the butter and add the flour mixture, milk and eggs. Stir until the flour is dampened; then beat vigorously for 1 minute. Mix in the raisins and nuts. Drop from teaspoonfuls onto a greased cookie sheet and bake for 15 minutes or until lightly browned. Store in a tightly covered container. Makes 3-1/2 dozen

MARGUERITES           > Back to Top <

1 egg white
1/4 cup sugar
1/4 teaspoon vanilla
1/4 cup chopped nuts
18 saltine crackers, unsalted tops

Heat oven to 400^o F. Beat egg white until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Stir in nuts.

Spoon 1 level tablespoon egg whit mixture into each cracker; spread to edges. Place crackers slightly apart on ungreased cookie sheet. Bake 7 to 9 minutes or until golden brown. Store loosely covered.  Yield: 1-1/2 dozen cookies (2 per serving).

SPICE CRISPIES           > Back to Top <

1-1/4 cups all-purpose flour
1 cup wheat germ
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract

On waxed paper combine flour, wheat germ, cinnamon, cloves, and salt. Stir well to blend. In bowl of mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in flour mixture; mix well. Divide dough in half. On lightly floured surface roll each half out to 1/8-inch thickness. Cut with floured 1-3/4 or 2-inch round cutter. Place on ungreased cookie sheets. Bake in 350^o F. oven 8 to 10 minutes or until lightly browned. Cool on wire racks. Yield: about 5-1/2 dozen (2 cookies per serving).

EASY NO BAKE COOKIES            > Back to Top <

1-1/2 cups quick-cooking oats
1/2 cup flaked coconut
1/4 cup chopped walnuts
3/4 cup sugar
1/4 cup milk
1/4 cup butter
3 Tablespoons unsweetened cocoa

In a medium bowl, combine oats, coconut and walnuts; set aside. In 2-quart saucepan combine sugar, milk, butter and cocoa. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 3 to 4 minutes. Remove from heat. Stir in oats mixture. Quickly drop mixture by round teaspoonfuls onto wax paper. Cool completely. Store in refrigerator.

BROWN SUGAR SHORTBREAD PUFFS       > Back to Top <

1-1/4 cups  butter, softened
1 cup  firmly packed brown sugar
1 egg yolk
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Heat oven to 350^o F. In large bowl, combine butter and brown sugar; blend until light and fluffy. Add egg yolk and vanilla; stir until well blended. Lightly spoon flour into measuring cup; level off. Add flour; stir until mixture forms a smooth dough. Drop by 1-inch rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350^o F. for 12 to 15 minutes or until lightly browned and set. Serve warm or cool.  Yield: 4 dozen (2 per serving).

MANDEL DROPPAR (Classic German Christmas Cookies)     > Back to Top <

1-1/4 cups almonds, blanched, ground
1-3/4 cups powdered sugar
3/4 teaspoon almond extract
1/4 teaspoon salt
3 egg whites

In large bowl mix together almonds (ground in 1/4 cup batches in blender), powdered sugar, almond extract, and salt; set aside. In large bowl of electric mixer, beat egg whites until stiff but not dry; fold into almond mixture. Drop by teaspoonfuls onto well-greased and lightly floured cookie sheets. Bake in 325^o F. oven 12 to 15 minutes. Remove from oven; let stand 1 minute. Remove cookies from cookie sheets to wire racks to cool completely.  Yield: about 3 dozen (2 per servings)

CHOCOLATE COVERED LOG COOKIES           > Back to Top <

1 cup unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1-1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
12 ounces semisweet chocolate, melted
1 cup nuts, finely chopped

Preheat oven to 350^o F.

In a large bowl, cream the butter until smooth, about 3 minutes. Gradually beat in the sugar and cream until fluffy. Beat in the eggs, one at a time. Stir in the grated orange peel and the vanilla extract until well combined. Gradually add the flour until blended (dough will be crumbly).

Make a ball with the dough, flatten it, and then wrap it in plastic and place in refrigerator for at least 1 hour (can be refrigerated overnight).

Remove the dough from the refrigerator and let soften for 5 to 10 minutes. Taking small pieces of dough, roll them into balls and then 3-inch logs. Place logs onto ungreased coolie sheets, leaving several inches between for expansion. Bake for 10 to 12 minutes or until lightly golden. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. Meanwhile, melt the chocolate. When the cookies have cooled for about 15 minutes, dip them halfway in the chocolate, then roll in the chopped nuts. Allow them to set for 15 minutes before serving. Yield: about 2-1/2 dozen (2 per serving).

SHELL BARK MACAROONS          > Back to Top <

1-1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 teaspoon milk
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup pecans, chopped

Sift together the flour, baking Powder and salt, set aside. Beat the eggs lightly with the milk and add first the brown and then the granulated sugar, the flour mixture and then the nuts. Mix well. Roll the dough out to a thickness of 1/2 inch and cut it into 2 inch rounds. Place the rounds on buttered baking sheets and bake them in a preheated 350^o F oven for 15 minutes, or until well browned. Makes about 40

MIRACLE COOKY           > Back to Top <

2 cups sugar
1/2 cup butter or margarine
1 Tablespoon peanut butter
6 Tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla
1 cup coconut
3 cups quick oatmeal
1/2 cup nuts, chopped

Mix together sugar, butter, peanut butter, cocoa, milk and vanilla. Bring to a boil in large pan, remove from heat and mix in the coconut, oatmeal and nuts. Stir until it cools some, then drop by spoonfuls onto wax paper. Cool.

RAISIN NUT FILLED COOKIES          > Back to Top <

3 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup butter or margarine
1/2 cup sugar
1/2 cup light-colored corn syrup
1 beaten egg
2 tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon lemon flavoring
1 recipe Raisin-Nut Filling

Combine flour, baking powder, and salt; set aside.

Beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add sugar and corn syrup; beat until combined. Add egg, milk, vanilla, and lemon flavoring; beat well. Add flour mixture; beat at low speed until combined. Divide dough in half. Cover and chill about 1 hour or until easy to handle.

Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into rounds with a 2-1/2-inch cookie cutter.

Place half of the cookies on lightly greased cookie sheets. Spoon a rounded teaspoon of Raisin-Nut Filling onto center of each cookie. Top with remaining cookies. Seal edges with a fork. Bake in a 375^o F. oven for 10 minutes. Remove and cool on a wire rack.

Makes about 32 cookies.

Raisin-Nut Filling: Combine 1 cup chopped raisins and 1/4 cup water in a saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 minutes; do not drain. Combine 2 tablespoons sugar and 1 tablespoon all-purpose flour; add to raisin mixture. Stir in 1/4 cup light-colored corn syrup or honey, 1 teaspoon finely shredded lemon peel or orange peel, and 1 tablespoon lemon juice or orange juice. Cook and stir until mixture comes to boiling. Remove from heat. Stir in 1/4 cup chopped walnuts. Cool.

Make-Ahead Tip: Bake and cool cookies. Store in a tightly covered container at room temperature for up to 3 days.

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