brownies 3

7/29/2019 Brownies 3

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Nutr. Assoc. : 0* Exported from MasterCoo

*

Chocolate Chun

Brownies

Recipe By :Serving Size : 1 Preparation Time : 0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 pac

ages Ba

ers German's Sweet Chocolate -- cutting 2 squares-- into chun

s1 1/3 cups Ba

er's Angel Fla

e Coconut1 cup all-purpose flour

1/2 teaspoon ba

ing powder

1/3 cup butter1 cup firmly pac

ed brown sugar3 tablespoons sour cream

1/2 teaspoon salt1/4 teaspoon ba

ing soda1 Egg -- slightly beaten1 teaspoon vanilla

Cut 1/2 P

g. of the chocolate into large chun

s.

Mix flour, ba

ing powder, salt and ba

ing soda; set aside.

Melt butter in saucepan; add sugar. Blend in egg and vanilla. Gradually stir

in flour mixture. Stir in chocolate chun

s and 2/3 cup coconut. Spread in greased 9 inch square pan.

Ba

e at 350 degrees for 35 minutes. Cool in pan.

Meanwhile, melt remaining chocolate in saucepan over very low heat, stirring constantly. Cool slightly; stir in sour cream.

Spread over top of brownies. Sprin

le with remaining coconut.

Chill until firm, about 10 minutes. Cut into squares.

Ma

es 16.

Possum Kingdom La

e Coo

boo

MC Formatted using MC Buster 2.0d on 4/8/98


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Cherry-Almond Coffee Squares

Recipe By : Possum Kingdom La

e Coo

boo

Serving Size : 1 Preparation Time : 0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 eggs1 cup sour cream

1/4 cup water1 pac

age betty croc

er supermoist white ca

e mix1 can cherry pie filling

1/4 cup sliced almondsglaze (see frosting section)

Heat oven to 350 degrees.

Generously grease and flour jelly roll pan, 15 1/2"x10 1/2"x1".

Mix eggs, sour cream and water in large bowl, stir in ca e mix (dry) until moistened (batter will be slightly lumpy.)

Spread batter in pan.

Mar

batter into 15 equal squares with tip of

nife (2 mar

s lengthwise, 4 mar

s

crosswise).

Spoon equal amounts of pie filling onto center of each square.

Ba

e until ca

e springs bac

when touched lightly, 25 to 30 minutes.

Cool in pan.

Sprin

le with almonds; drizzle with Glaze.

Busted by Barb

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Caramel Pecan Dream Bars


e Coo

boo


-------- ------------ --------------------------------***BASE***

1 pac

age pillsbury plus yellow ca

e mix1/3 cup margarine or butter -- softened

1 egg***FILLING***

1 can sweetened condensed mil

1 egg1 teaspoon vanilla1 cup chopped pecans

1/2 cup heath bits o'bric

le ba

ing chips


Grease 13x9 inch pan.

In large bowl, combine ca

e mix, margarine and egg. Mix at highest speed until crumbly. Press into prepared pan.

In small bowl, beat mil , egg and vanilla until blended. Stir in pecans and BitsO'Bric

le chips. Pour over base in pan; spread to cover.

Ba

e at 350 degrees for 25 to 35 minutes or until light and golden brown.

Center may appear loose but will set upon cooling.

Allow bars to cool completely before cutting.

Busted by Barb at

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Caramel Brownies


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-------- ------------ --------------------------------14 ounces caramels

1/3 cup evaporated mil

8 ounces german sweet chocolate6 tablespoons butter4 eggs1 cup sugar1 cup flour (sifted)1 teaspoon ba

ing powder1/2 teaspoon salt

2 teaspoons vanilla6 ounces chocolate chips1 cup walnuts, chopped

1. Preheat oven to 350. Grease and flour a 9 x 13 ba

ing pan. Combine caramelsand evaporated mil

in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside,

eeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperatu

re. 3. Beat eggs until foamy using electric mixer at high speed. Gradually addsugar, beating until mixture is thic

and lemon colored. 4. Sift together flour, ba

ing powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared ba ing pan.Ba

e for 6 minutes. Remove from oven and spread caramel mixture carefully overba

ed layer. Sprin

le with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprin le with remaining nuts. 7. Ba e for 20 minutes. Cool in pan on rac . Refrigerate before cutting into bars or squares. These brownies are very difficultto cut if not chilled first. from: _Coo

iemania_

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Ca

e Brownies


-------- ------------ --------------------------------1/2 cup butter1/2 cup oil


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1 cup water4 tablespoons unsweetened cocoa2 cups flour2 cups sugar2 eggs1 teaspoon ba

ing soda1/2 cup buttermil

1 teaspoon vanilla1/2 cup butter

3 tablespoons unsweetened cocoa1/3 cup buttermil

1 pac

age confectioners sugar1 cup chopped walnuts1 teaspoon vanilla

1. Preheat oven to 350. Grease and flour a 9 x 13 ba

ing pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixtureto flour and sugar and beat until smooth. 2. Add eggs, ba

ing soda, buttermil

and vanilla. Mix well. Pour into prepared ba

ing pan. Ba

e 20 minutes. 3. Prepare frosting while brownies are ba

ing. Put all frosting ingredients in mediumsaucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Coo

iemania_

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Nutr. Assoc. : 0

* Exported from MasterCoo

*

Saucepan Brownies


-------- ------------ --------------------------------1/2 cup sugar1/3 cup butter or margarine

2 tablespoons water6 ounces semisweet chocolate pieces

1 teaspoon vanilla2 Eggs

3/4 cup flour1/4 teaspoon ba

ing soda1/4 teaspoon salt1/2 cup nuts.

Stir ba

ing soda and salt into flour and set aside.

In saucepan combine sugar, butter and water. Over medium heat bring just to boi


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ling, stirring constantly. Remove from heat; stir in chocolate and vanilla until melted and smooth.

Add eggs one at a time, beating well after each, then stir in flour mixture.

Stir in half the nuts and pour into greased 8x8x2 inch ba

ing pan.

Sprin

le with remaining nuts and ba

e in preheated 325 degree oven or until edges are firm-loo

ing and center is shiny.

Cool on rac

.

Cut in 2" squares.

Possum Kingdom La

e Coo

boo

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Rhubarb-Strawberry Streusel Squares


-------- ------------ --------------------------------3 teaspoons sugar

1 1/2 teaspoons ba


3 teaspoons butter or margarine1 egg2 teaspoons mil

1 teaspoon vanilla -- filling-1 1/4 liters rhubarb -- 1/2" slices (4 + c)

3 strawberry gelatin1/2 cup sugar -- topping-2/3 cup flour1/3 cup brown sugar -- pac

ed1/4 cup butter or margarine

Crust: Combine the dry ingredients and cut in the butter, until crumbly.Add egg,beaten lightly with mil

and vanilla and stir to moisten. Pat the dough into the bottom and up 1 inch on sides of a 9" square pan. Filling: Cut the rhubarb into 1/2 inch slices-approximately 4-4 1/2 cups. Combine with small p

g of dry gela


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tin and sugar. Stir and set aside Topping: Combine the flour and brown sugar. Add butter and mix well. Pour rhubarb into crust. Squeeze handfuls of topping intofirm hun

s and then brea

into large nuggets over rhubarb. Ba

e at 350: for 1 hour and 15 minutes or until bubbly. Cool on rac

; cut into squares and top withvanilla ice cream.

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Rhubarb Loaves


-------- ------------ --------------------------------3 Eggs

1 1/2 cups vegetable oil2 cups chopped rhubarb

1 1/2 cups sugar1 teaspoon vanilla2 tablespoons grated lemon peel

3 1/3 cups all-purpose flour2 teaspoons ba

ing soda

1 teaspoon ba

ing powder1 teaspoon salt1 teaspoon cinnamon1 teaspoon cloves

2/3 cup chopped nuts


Grease and flour 2 loaf pans, 9x5x3 inches.

Beat eggs, oil, rhubarb, sugar, vanilla and lemon peel on low speed, scrappingbowl occasionally, 1 minute.

Add flour, ba

ing soda, ba

ing powder, salt, cinnamon and cloves. Beat on lowspeed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds.

Stir in nuts.

Spread in pans.

Ba

e until wooden pic

inserted in center comes out clean, 55 to 60 minutes.


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Cool 10 minutes; remove from pans.

Cool completely before slicing.

Refrigerate leftover bread.

Possum Kingdom La

e Coo

boo


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Rhubarb Bars


-------- ------------ --------------------------------1 cup pac

ed brown sugar1/2 cup margarine or butter -- softened1/4 cup shortening

2 cups Bisquic

ba

ing mix1 1/2 cups quic

-coo

ing oats1 pac

age frozen rhubarb -- thawed and well-- drained or -- (16-- oz.)

2 cups fresh rhubarb cut into 1/2" pieces1 cup granulate sugar

1/4 cup Bisquic

ba

ing mix1 Egg

Heat oven to 375 degrees. Grease 9" square pan.

Mix brown sugar, margarine and shortening until well blended; stir in 2 cups ba

ing mix and the oats until crumbly. Press half of the mixture in pan.

Ba

e until set, about 10 minutes.

Mix rhubarb, granulated sugar, 1/4 cup ba

ing mix and the egg in 1 1/2 quart saucepan.

Heat over medium heat, stirring constantly, until mixture thic

ens and boils.Boil and stir 30 seconds.


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Spread over hot ba

ed layer.

Sprin

le remaining crumbly mixture over top; press gently.

Ba

e until golden brown, about 30 minutes; cool completely.

Cut into bars, about 2x 1 1/2 inches. Refrigerate any remaining bars.

Ma

es 24 bars.

Possum Kingdom La

e Coo

boo


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Raisin Bran Glazed Coo ie Bars


-------- ------------ --------------------------------2 Eggs3/4 cup firmly pac

ed brown sugar1/4 cup softened butter or margarine1/3 cup unsifted all-purpose flour1/4 teaspoon salt1/8 teaspoon nutmeg

3 cups Post Raisin Bran1/2 cup chopped walnuts

2 teaspoons grated orange rindGlaze -- see recipe

Beat eggs until thic

and light in color.

Gradually beat in sugar; beat in butter.

Blend in flour, salt and nutmeg.

Stir in cereal, nuts and rind.

Spread in greased 9" square pan.

Ba

e at 375 degrees for 25 to 30 minutes, until edges pull away from pan.


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Top with Glaze while warm.

Cool; cut into 24 bars.

Possum Kingdom La

e Coo

boo


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Nutr. Assoc. : 0


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Pump

in-Oatmeal Bars


-------- ------------ --------------------------------1 2/3 cups pac

ed brown sugar3/4 cup vegetable oil

1 can pump

in -- (16 oz.)4 Eggs -- slightly beaten

2 cups Bisquic

ba

ing mix1 1/2 cups coo

ing oats1 tablespoon ground cinnamon

1/2 teaspoon ground cloves1/4 teaspoon ground nutmeg1/2 cup chopped pecans1/4 cup chopped pecans -- optional for

-- sprin

ling on icing


Grease jelly roll pan.

Mix brown sugar, oil, pump

in and eggs.

Stir in ba

ing ix, oats, cinnamon, cloves, nutmeg and pecans.

Spread in pan.

Ba

e until wooden pic

inserted in center comes out clean, about 30 minutes.

Cool.


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Frost with cream cheese frosting (see frosting section). Sprin

le with 1/4 cupchopped pecans if desired.

Cut into bars, about 3x1".

Refrigerate any remaining bars.

Ma

es 50 bars.

Possum Kingdom La

e Coo

boo

MC Formatted using MC Buster & SNT on 4/10/98

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Prune Pinwheel Newtons


-------- ------------ --------------------------------

2 cups pitted prunes1/2 cup orange juice1 cup butter -- softened1 cup pac

ed brown sugar3 Eggs4 cups flour2 teaspoons allspice1 teaspoon ba

ing soda3/4 teaspoon salt

In container of electric blender puree prunes with orange juice until smooth scraping sides as needed; set aside.

In large bowl cream butter and sugar until fluffy.

Add eggs, one at a time, beating well after each addition.

Combine dry ingredients.

Blend into creamed mixture.

Divide dough into halves. Chill 1 hour.


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Roll out each portion on lightly floured board to a 10x15 inch rectangle.

Spread each rectangle almost to edges with prune mixture, equally divided.

Roll up tightly as for jelly rolls, starting from long sides.

Wrap in aluminum foil; freeze up to one month.

When ready to ba

e, remove from freezer and cut into 1/3" slices.

Place on greased ba

ing sheets about 1" apart.

Ba

e in 350 degree oven 15 to 20 minutes, until edges are lightly browned.

Transfer to wire rac

s to cool.

Ma

es 7 to 8 dozen coo

ies.

Possum Kingdom La

e Coo

boo


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Nutr. Assoc. : 0


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Pecan Pie Squares


-------- ------------ --------------------------------CRUST:

3 cups unsifted flour6 tablespoons sugar

3/4 cup margarine

3/4 teaspoon saltFILLING:

4 Eggs -- slightly beaten1 1/2 cups Karo light or dar

corn syrup1 1/2 cups sugar

3 tablespoons margarine -- melted1 1/2 teaspoons vanilla2 1/2 cups chopped pecans

Grease bottom and sides of 15 1/2 x 10 1/2 x 1 inch jelly roll pan.


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In large bowl with mixer at medium speed, beat flour, sugar, margarine and saltuntil crumbly. (Mixture will be dry.) Press firmly into pan. Ba

e in 350 degree oven 20 minutes or until golden.

Meanwhile, prepare filling.

In large bowl stir eggs; corn syrup, sugar, margarine and vanilla until blended; stir in pecans.

Spread evenly over hot crust.

Ba

e in 350 degree oven 25 minutes or until set. Cool

Possum Kingdom La

e Coo

boo


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Toll House Mud Bars


-------- ------------ --------------------------------1 cup + 2 Tbsp. all-purpose flour

1/2 teaspoon ba

ing soda1/2 teaspoon salt3/4 cup firmly pac

ed brown sugar1/2 cup butter

1 teaspoon vanilla extract1 Egg2 cups Nestle Toll House Semi-sweet Chocolate -- divided

-- Morsels1/2 cup chopped nuts

Preheat oven to 375 degrees.

In bowl, combine flour, ba

ing soda and salt; set aside.

In bowl, beat brown sugar, butter and vanilla extract until creamy. Add egg; beat well. Gradually add flour mixture.


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Stir in 1 1/3 cups chocolate morsels and nuts.

Spread into foil-lined 9" square ba

ing pan.

Ba

e at 375 degrees 23 to 25 minutes.

Immediately sprin

le 2/3 cup chocolate morsels over top. When morsels are shiny, spread evenly.

When cool, chill 5 to 10 minutes to set chocolate. Cut into 1 x 1 1/2 inch bars.

Ma

es 36 bars.

Possum Kingdom La

e Coo

boo


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Southern Pecan Bars

Recipe By : Mrs. Barbara McPhersonServing Size : 1 Preparation Time : 0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/3 cup butter1/2 cup firmly pac

ed brown sugar1 1/3 cups all-purpose flour1/2 teaspoon ba

ing powder1/4 cup finely chopped pecans

***PECAN TOPPING***2 Eggs -- beaten

3/4 cup dar

corn syrup

1/4 cup firmly pac

ed brown sugar3 teaspoons all-purpose flour

1/2 teaspoon salt1 teaspoon vanilla extract

3/4 cup chopped pecans

Cream butter and sugar, add flour and ba

ing powder, blending until mixture resembles coarse cornmeal. Stir in pecans.

Pat pecan mixture firmly into a well-greased 13x9x2 inch pan.


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Ba

e at 350 degrees for 10 minutes.

Cover with Pecan Topping and ba

e 25 to 30 additional minutes.

Let cool before cutting into bars.

Yield: 30 bars

PECAN TOPPING:

Combine all ingredients, except pecans; pour over partially ba

ed crust. Sprin

le with pecans.

Yield: topping for 30 bars.

Mrs. Barbara McPherson, Liberty, North Carolina

Possum Kingdom La

e Coo

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Nutr. Assoc. : 0


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Sour Cream-Rhubarb Squares


-------- ------------ --------------------------------1/2 cup sugar1/2 cup nuts -- chopped

1 tablespoon butter -- melted1 teaspoon cinnamon

1 1/2 cups brown sugar -- pac

ed1/2 cup shortening

1 egg2 cups flour1 teaspoon ba


1 cup dairy sour cream1 1/2 cups rhubarb -- cut in 1" pieces

Mix first 4 ingredients until crumbly; set aside. Cream together brown sugar, sh


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ortening and egg. Stir together flour, ba

ing powder and salt; add to creamed mixture alternately with sour cream. Stir in rhubarb.

Turn into greased and floured 9x13-inch pan. Sprin

le with reserved topping.

Ba

e at 350 degrees for 45 to 50 minutes, or until it tests done. Cut into squares, and serve warm or cold.

Ma

es 16 to 20 servings.

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Nutr. Assoc. : 0


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Sour Cream Apple Squares

Recipe By : Sue Kotec

iServing Size : 10 Preparation Time : 0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 cups flour, all-purpose2 cups brown sugar, pac

ed1/2 cup margarine -- not diet

1 cup nuts -- chopped

2 teaspoons ground cinnamon1 teaspoon ba

ing soda1 cup sour cream1 teaspoon vanilla extract1 egg2 cups apples -- peel,core,chop

Blend flour, sugar and margarine until crumbly. Stir in nuts. Press 2-3/4 c. crumb mixture into ungreased 9 x 13 pan. To remaining mixture, add remaining ingredients. Stir in apples. Spoon over base. Ba

e 25 - 30 minutes. Cut into squares. Serve with whipped cream.

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Sour Cream And Rhubarb Squares


-------- ------------ --------------------------------1/2 cup sugar1/2 cup nuts -- chopped

1 tablespoon margarine -- melted1 teaspoon cinnamon

1 1/2 cups brown sugar -- pac

ed1/2 cup shortening

1 egg2 cups flour1 teaspoon ba


1 cup dairy sour cream1 1/2 cups rhubarb -- cut into 1/2"

Mix first 4 ingredients until crumbly; set aside.

Cream together brown sugar, shortening and egg. >> Stir together flour, soda and salt; add to creamed mixture alternately with sour cream. Stir in rhubarb.

Turn into a greased and floured 9x13-inch pan. Sprin

le with reserved topping.

Ba

e at 350 degrees for 45 to 50 minutes, or until it tests done. Cut into squares, and serve warm or cold. Formatted by Elaine Radis BGMB90B; JUNE, 1993

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Peanut Butter And Jelly Streusel Bars

Recipe By : Woman's Day, Holiday Ba

ing 1994Serving Size : 36 Preparation Time : 0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/2 cup vegetable shortening

1 1/4 cups light brown sugar, pac

ed


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3/4 cup creamy peanut butter3 tablespoons mil

1 tablespoon vanilla extract1 egg

1 3/4 cups all-purpose flour3/4 teaspoon ba


1 cup strawberry jam -- stirred--or your favorite flavor

1/2 cup rolled oats -- quic

-coo

ing

Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch ba

ing pan. In a large bowl with an electric mixer on medium speed, beat the shortening, brown sugar, peanut butter, mil

and vanilla extract until well blended. Add the egg; beat justuntil blended. In a medium bowl, combine the flour, ba

ing soda and salt. With the mixer on low speed, add the flour mixture to the shortening mixture; mix just until blended. Press 2/3 of the dough in the bottom of the prepared pan inan even layer. Spread the jam evenly over the dough to within 1/4-inch of the sides. Combine the remaining dough with the oats; drop by spoonfuls onto the jamlayer. The dough will be stiff. Press lightly to even out the dough layer. Ba

e for 20 to 25 minutes, or until the edges and streusel topping are lightly browned. Cool completely in the pan on a wire rac

. To serve, cut into bars.

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Nutr. Assoc. : 0


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Peanut Butter 'n Fudge Brownies


-------- ------------ --------------------------------2 1/3 cups sugar -- divided1 1/3 cups margarine or butter -- softened, divided2 3/4 teaspoons vanilla

6 Eggs -- divided

1 1/2 cups all-purpose flour3/4 cup cocoa

1 teaspoon ba


1 cup peanut butter chips3/4 cup peanut butter

2 tablespoons flourFROSTING:

3 Square unsweetened chocolate3 tablespoons butter or margarine


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2 2/3 cups powdered sugar1/4 teaspoon salt3/4 teaspoon vanilla

4 tablespoons water -- up to 5


Grease 13x9 inch pan.

In large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy.Add 2 vanilla and 4 eggs, 1 at a time, beating well after each.

Lightly spoon flour into measuring cup; level off. Gradually add 1 1/2 cups flour, cocoa, ba

ing powder and 1/2 Tsp. salt to creamed mixture; mix well.

Stir in peanut butter chips.

In small bowl, cream peanut butter and 1/3 cup margarine. Add 1/3 cup sugar and 2 Tbsp. flour; blend well. Add 2 eggs and 3/4 Tsp. vanilla; beat until smooth.

Spread half of chocolate mixture in prepared pan.

Spread peanut butter mixture over chocolate mixture.

Spread remaining chocolate mixture over peanut butter mixture.

Gently cut through layers to marble.

Ba

e at 350 degrees for 40 to 50 minutes or until top springs bac

when lightlytouched in center and brownies begin to pull away from sides of pan.

Cool completely.

In medium saucepan, melt chocolate and 3 Tbsp. margarine over low heat, stirring constantly.

Remove from heat.

Stir in powdered sugar, 1/4 Tsp. salt, 3/4 Tsp. vanilla and water until frosting is smooth; spread over brownies.

Cut into bars.

Ma

es 54 bars.

Possum Kingdom La

e Coo

boo


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No Ba

e Fudge Brownies


-------- ------------ --------------------------------2 cups Nelste's Tool House Semi-Sweet Chocolate

-- Morsels1 can sweetened condensed mil

-- (14 oz.)1 pac

age chocolate wafers -- finely crushed (8-- 1/2 oz.)

1 cup chopped nuts -- if desired

Melt over hot (not boiling) water, the chocolate morsels; stir until smooth.

Add sweetened condensed mil

, chocolate wafer crumbs and 1/2 cup nuts; stir unt

il well blended.

Press into foil-lined 8" square pan.

Press remaining nuts into top of brownie.

Let stand at room temperature until firm.

Cut into 2" squares.

Ma

es 16 brownies.

Possum Kingdom La

e Coo

boo


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Mocha Squares

Recipe By :


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-------- ------------ --------------------------------3 Squares unsweetened chocolate -- melted2 tablespoons instant coffee crystals

1 1/2 cups ca

e flour1 teaspoon ba

ing powder1 1/2 teaspoons salt1/2 cup shortening1/2 cup soft butter

2 cups sugar1 teaspoon vanilla4 Eggs

1 1/2 cups chopped walnutsWalnut halves

Mix melted chocolate and instant coffee; cool.

Sift flour, ba

ing powder and salt.

Cream shortening, butter and gradually add sugar; beat until fluffy. Add vanilla and eggs; beat well. Blend in coffee mixture, dry ingredients and chopped walnuts; stir well.

Place in well-greased, floured 13x9x2 inch pan.

Ba e at 350 degrees for 35 to 40 minutes. Cool and spread with Browned ButterFrosting (see Frosting section).

Place walnut half in center of each square.

When frosting is set, cut into squares.

Ma

es about 3 1/2 dozen squares.

Possum Kingdom La

e Coo

boo


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Meringue-Fruit Bars

Recipe By :


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-------- ------------ --------------------------------1/2 cup sugar1/4 cup shortening

1 teaspoon vanilla2 Eggs -- separated

1 3/4 cups Bisquic

ba

ing mix3/4 cup preserves -- any of your choice1/2 cup sugar1/2 cup fla

ed coconut


Mix 1/2 cup sugar, shortening, vanilla and egg yol

s until well blended; stir in ba

ing mix until crumbly. Press mixture lightly in ungreased rectangular pan,13x9x2 inches.

Ba

e until puffed but set, about 15 minutes.

Spoon preserves by scant teaspoonfuls over hot ba

ed layer, carefully spread toedges.

Beat egg whites in small bowl until foamy.

Beat in 1/2 cup sugar, 1 Tbsp. at a time; continue beating until stiff and glossy.

Stir in coconut.

Spoon mixture by tablespoonfuls over preserves; carefully spread to cover.

Ba

e until meringue is light brown, about 20 minutes; cool.

Cut into bars, about 2x1 1/2 inches.

Ma

es 32 bars.

Possum Kingdom La

e Coo

boo


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Marble Mallow Bars


-------- ------------ --------------------------------1 Cup oleo

2/3 cup brown sugar1 teaspoon vanilla2 cups flour3 cups miniature marshmallows1 cup chocolate chips3 tablespoons oleo1 tablespoon water

Cream oleo, sugar and vanilla.

Add flour and mix well.

Spread in a greased 15 1/2 x 10 1/2 inch jelly roll pan.

Ba

e at 350 degrees for 15 minutes.

Sprin

le top with marshmallows, ba

e 5 minutes.

Melt chocolate and oleo in double boiler. Add water, stir until smooth. Drizzle over marshmallow layer.

Cool and cut into bars.

Possum Kingdom La e Coo boo


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Nutr. Assoc. : 0


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Leb

uchen (Spice Bars)


-------- ------------ --------------------------------1 teaspoon cinnamon


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1 teaspoon allspice1/4 teaspoon cloves1/2 teaspoon salt

2 1/4 cups flour1/2 teaspoon ba

ing powder1/2 cup almonds -- ground

1 teaspoon lemon rind -- grated2 eggs; large

3/4 cup sugar3/4 cup honey1/2 cup mil

--------almond glaze--------1 cup confectioners' sugar

1/2 teaspoon almond extract1 teaspoon rum1 tablespoon water

Stir together the spices, salt flour, and ba

ing powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and mil

. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jellyroll pan that is well greased and floured. Ba

e at 400 degrees F for 12 to 15minutes, until the ca

e is done. While the ca

e is still warm, turn it out ontoa wire rac

. To ma

e the almond glaze, mix the confectioners' sugar, almond ext

ract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if necessary. Spread the warm ca

e with thealmond glaze. Cut ca

e into 1 X 2 1/2-inch bars while still warm. Spice bars

eep 6 to 8 wee s in a sealed container if not glazed. Ma es 4 dozen bars.

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Glazed Mint-Frosted Brownies

Recipe By :Serving Size : 1 Preparation Time : 0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1/2 cup butter or margarine -- softened1 cup sugar1 teaspoon vanilla2 Eggs2 ounces unsweetened chocolate -- melted and cooled

1/2 cup chopped nuts1/2 cup flour

Mint Frosting


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Chocolate Glaze

In large bowl of mixer beat butter, sugar, vanilla, eggs and chocolate until well blended.

Stir in nuts and flour.

Spread in greased 8x8x2 inch ba

ing pan.

Ba

e in preheated 350 degree oven 25 minutes or until top is firm.

Cool then spread with Mint Frosting. Let stand until set.

Pour Chocolate Glaze over frosting and spread in thin even layer.

Chill until firm. Bring to room temperature before cutting.

MINT FROSTING: Beat until smooth 1 cup confectioners; sugar, 2 Tbsp. softened butter, 1 Tbsp mil

and 1/2 Tsp. peppermint.

CHOCOLATE GLAZE: In small saucepan over low heat melt 2 Tbsp. butter. Add 2 squares (2 oz.) unsweetened chocolate and stir to melt and until smooth.

Possum Kingdom La

e Coo

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Fudge Brownies-Easy-Cheesy


-------- ------------ --------------------------------Cream Cheese Filling -- see below

1 cup butter4 ounces unsweetened chocolate2 cups sugar4 Eggs2 teaspoons vanilla

1 1/2 cups all-purpose flour1/2 teaspoon salt

1 cup coarsely chopped nuts


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Heat oven to 350 degrees. Grease square pan, 9x9x2 inches.

Prepare Cream Cheese Filling (see recipe at end of this recipe).

Heat butter and chocolate in small saucepan over low heat, stirring occasionally, until melted; cool.

Beat chocolate mixture, sugar, eggs and vanilla in large mixer bowl on medium speed, scraping bowl occasionally, about 1 minute.

Beat in flour and salt on low speed, scraping bowl occasionally, about 1/2 minute. Beat on medium speed about 1 minute.

Stir in nuts.

Spread half of the dough in pan; spread with Cream Cheese Filling. Gently spread remaining dough over Cream Cheese Filling. Gently swirl through dough with spoon in an over-and-under motion for marble effect.

See next page for rest of directions. Ba

e until wooden pic

inserted in centercomes out clean, 55 to 65 minutes.

Cool; cut into bars, about 1 1/2x1 inch.

Ma

es 48 bars.

CREAM CHEESE FILLING

1 P

g. (8 oz.) cream cheese, softened 1/4 Cup sugar 1 Tsp. cinnamon 1 Egg 1 1/2Tsp.. vanilla

Beat all ingredients in small mixer bowl, scraping bowl occasionally, about 2 minutes.

Possum Kingdom La

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Fudge Brownies

Recipe By :Serving Size : 1 Preparation Time : 0:00


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Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 cup all-purpose flour

1/3 cup unsweetened cocoa powder1/2 teaspoon ba

ing powder1/4 teaspoon salt1/3 cup shortening -- softening

1 cup sugar1 Egg

1/4 cup Pet evaporated mil

1/2 cup bro

en walnuts or pecans


In a small bowl, mix flour, cocoa, ba

ing powder and salt.

In a large bowl, cream shortening, sugar and egg until light and fluffy.

Add evaporated mil

.

Gradually stir in flour mixture.

Stir in nuts.

Spread in greased 8" square ba

ing pan.

Ba e 25 to 30 minutes or until top springs bac when lightly touched.

Cut into squares while warm.

Cool in pan.

Possum Kingdom La

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Fruit 'n' Nut Bar Coo

ies



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-------- ------------ --------------------------------2 cups unsifted flour1 cup sugar

1/2 teaspoon ba

ing soda1/2 teaspoon salt1/2 cup vegetable oil1/4 cup mil

1 jar None Such Ready-to Use Mince Meat -- (28 oz.)1 cup chopped nuts


In large bowl, mix dry ingredients.

Add oil and mil

, stirring until mixture is well moistened and crumbly.

Reserving 1 cup mixture, press remainder into 13x9 inch ba

ing dish; spread with mince meat.

Sprin

le evenly with remaining mixture and nuts.

Ba

e 30 minutes or until golden brown.

Cut into bars.

Store, loosely covered, at room temperature.

Ma es 3 to 4 dozen

Possum Kingdom La

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Fig Newtons


-------- ------------ --------------------------------1/2 cup shortening1/2 teaspoon salt

1 1/2 cups sugar


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3 cups flour1 egg -- well beaten3 teaspoons ba

ing powder1/2 cup mil

1 teaspoon vanilla1 cup figs -- finely chopped

I got this one from my grandmother many years ago. She used this and it always turned out super. Cream shortening and 1 cup sugar. Add egg and beat until lightand fluffy. Mix mil

and vanilla. Sift salt, flour and ba

ing powder together. Add alternately with mil

to creamed mixture. Blend all well. Roll out to 1/8 inch thic

ness on lightly floured board. (Rectangle shape) Put figs in saucepan with remaining sugar and 1 cup boiling water. Boil 5 minutes. Cool. Spread coo

ed mixture over half the dough. Cover with the other half of the dough. Cut into oblong bars. Ba

e in 400 oven for 12 - 15 minutes.

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Faye's Brownies

Recipe By : Janis AllingServing Size : 1 Preparation Time : 0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 stic

s oleo -- melted2 cups sugar4 Eggs2 cups flour2 tablespoons cocoa

saltvanillapecans -- if desired

Melt oleo, beat in 2 cups sugar real well.

Add remaining ingredients.

Coo

at 350 degrees for 30 minutes. DON'T OVERCOOK.

Possum Kingdom La

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Favorite Cheeseca

e Squares


-------- ------------ --------------------------------1/4 cup margarine1/3 cup pac

ed brown sugar

1 cup unbleached all-purpose flour1/2 cup chopped walnuts8 ounces cream cheese, softened

1/4 cup granulated sugar1 teaspoon vanilla1 large egg

3/4 cup m&m candies

NOTE: You can use any type of mil

chocolate candies in place of the M&Ms. ---------------------------------------------------------------------- ----- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of8-inch square pan. Ba

e at 350 degrees F. 10 mins. Combine cream cheese, granul

ated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well.Sprin

le crumb mixture over cream cheese mixture. Ba

e at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares.

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Date-Walnut Bars


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-------- ------------ --------------------------------1 3/4 cups Bisquic

ba

ing mix1 cup chopped walnuts3 Eggs

2/3 cup margarine or butter -- softened1 tablespoon vanilla1 can sweetened condensed mil

-- (14 oz.)8 ounces chopped dates

Browned Butter Frosting -- See recipe


Grease jelly roll pan, 15 1/2x10 1/2x 1 inch.

Mix all ingredients except Browned Butter Frosting until well blended.

Spread in pan.

Ba

e until wooden pic

inserted in center comes out clean, 25 to 30 minutes.

Cool; spread with frosting.

Cut into bars, about 1 3/4" x 1 1/4".

Ma

es 64 bars.

Possum Kingdom La e Coo boo


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Nutr. Assoc. : 0


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Date Stic

s


-------- ------------ --------------------------------1 cup sifted flour


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1 teaspoon ba

ing powder1 tablespoon butter1 cup sugar3 Eggs -- well beaten1 tablespoon hot water

1/2 cup nut meats -- chopped2 cups dates -- seeded and finely

-- cut

Sift flour once, measure, add ba

ing powder, and sift again.

Cream butter, add sugar gradually, and cream together until light and fluffy.

Add eggs; then add water and flour, beating until smooth.

Add nuts and dates.

Turn into 2 greased pans 8x8x2 inches, spreading dough out very thin.

Ba

e in moderate oven (325 degrees) 30 minutes. Cool. Cut into strips, 1x2 2/3 inches. Remove from pan. Roll in powdered sugar.

Ma

es 4 dozen stic

s.

Possum Kingdom La

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Blueberry Bar Coo

ies


e Coo

boo

Serving Size : 6 Preparation Time : 0:00Categories :


1 Pac

age Blueberry Muffin Mix -- wild1 Cup Oats -- quic

coo

ing1/3 Cup Brown Sugar

5 Tablespoons Butter1/2 Cup Raspberry Jam



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Wash blueberries and set aside to drain.

In large bowl combine dry muffin mix, oats and sugar; cut in butter.

Reserve about 1 1/2 cups of this crumb mixture; press the rest on the bottom ofa greased 8" square pan.

Gently fold drained blueberries in jam or preserves. Spoon over crumb mixture in pan; spread evenly.

Sprin

le the rest of crumbs and pat them evenly onto the berry mixture.

Ba

e at 375 degrees for 20 - 25 minutes, until golden brown.

Cool completely then cut into bars.

Ma

es about 1 1/2 dozen medium bar coo

ies.

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Apple Cranberry Bars

Recipe By : Land O La

es Holiday MemoriesServing Size : 48 Preparation Time : 0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 1/2 cups granulated sugar

1 cup butter -- softened2 eggs2 teaspoons orange peel -- grated2 teaspoons vanilla extract

2 1/4 cups all-purpose flour1 teaspoon ba


2 cups peeled apples -- chopped1 cup cranberries -- fresh or frozen

--coarsely chopped1 cup chopped nuts

orange butter cream:1/3 cup butter -- softened

3 ounces cream cheese -- softened1 teaspoon vanilla extract2 cups powdered sugar1 teaspoon orange peel -- grated


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2 teaspoons mil

-- to 4 teaspoons

Preheat oven to 350 degrees; grease a 15 x 10 x 1-inch jelly roll pan. In a large mixer bowl, combine the sugar, butter, eggs, orange peel and vanilla extract.Beat on medium speed, scraping the bowl often, for 2 to 3 minutes until well m

ixed. Reduce the speed to low; add the flour, ba

ing soda and salt. Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed. By hand,stir in the apples, cranberries and nuts. Spread in the prepared pan. Ba

e for30 to 35 minutes, or until a toothpic

inserted in the center comes out clean.Cool completely. In a small mixer bowl, combine the butter, cream cheese and vanilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Reduce the speed to low. Continue beating, gradually adding the powdered sugar, orange peel and enough mil

for desired spreading consistency. Thinly frost the cooled bars; cut into bars.

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Almond Macaroon Brownies


-------- ------------ --------------------------------3 ounces cream cheese -- softened6 tablespoons butter or margarine

3/4 cup sugar3 eggs

1/2 cup flour, all-purpose1 tablespoon flour, all-purpose

1 2/3 cups coconut fla

es1 cup almonds -- whole6 semisweet chocolate square

1/2 teaspoon vanilla extract1/2 teaspoon ba


Beat cream cheese and 2 tbls. margarine until softened; beat in 1/4 cup sugar. Stir in 1 egg, 1 tbls flour and coconut.Chop the almonds, reserving 16 almonds for garnish. Stir in 1/3 of the chopped almonds. Set aside. Stir 5 squares chocolate and the remaining margarine over low heat until melted. Remove from heat; stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, ba

ing powder and salt. Add remaining chopped almonds. Spread chocolate batter in a greased 8x8 square pan. Spread cheese batter on top. Garnish with the whole almonds.Ba

e at 350: for 40 minutes or until center is done.(don't overba

e!) Melt the remaining chocolate, drizzle over brownies. Cool in pan. Cut into bars.


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Amaretto Bars

Recipe By : Woman's Day, Coo

ies & Sweet TreatsServing Size : 24 Preparation Time : 0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups all-purpose flour1/2 cup powdered sugar3/4 cup butter or margarine -- cold

1 tablespoon cornstarch3 tablespoons amaretto -- to 4 tablespoons

14 ounces sweetened condensed mil

1 cup semisweet chocolate chips1 1/2 cups sweetened coconut fla es1/2 cup almonds -- sliced

Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch ba

ing pan. In a large bowl, combine the flour and sugar. With a pastry blender or 2

nives, cut in the butter until crumbly. Press the mixture firmly in the prepared pan. Ba

e for 20

minutes. Meanwhile, in a small bowl, stir the cornstarch into the amaretto until dissolved; stir in the condensed mil

. Pour the mixture evenly over the preba

ed crust. Top with the chocolate chips, coconut and almonds; press down firmly. Ba

e for 25 to 30 minutes longer, or until golden brown. Cool in the pan ona wire rac

. Refrigerate until ready to serve.

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Chocolate Caramel Brownies


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Recipe By : Marian Hoffman, Whitman's Chocolate Coo

boo

Serving Size : 0 Preparation Time : 0:00Categories : DessertsAmount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------BROWNIE

1/4 cup butter or margarine2 ounces unsweetened ba

ing chocolate2 eggs1 cup sugar

1/2 cup all-purpose flour1 teaspoon salt

1/2 teaspoon vanilla1/2 cup pecan halves

CARAMEL SAUCE1/4 cup butter or margarine1/3 cup brown sugar3/4 cup semisweet chocolate chips

Preheat oven to 350 F. Lightly grease an 8" square pan. In small saucepan, melt1/4 cup butter or margarine and chocolate over low heat. Set aside. In mediumbowl, beat eggs until light. Beat in sugar, flour, salt and vanilla until blended. Stir in melted chocolate mixture; pour batter into prepared pan. Ba

e for 15

minutes.

Meanwhile, prepare Caramel Sauce. In small saucepan, mix butter or margarine andbrown sugar. Bring to boil, stirring constantly. Stir and simmer 1 minute. Remove brownies from oven and sprin

le evenly with pecans. Gently pour caramel sauce over brownies.

Return pan to oven and ba e 15 minutes longer, until caramel is bubbling. Remove brownies from oven and sprin

le with chocolate chips. As chocolate chips beginto melt, gently swirl with a

nife. Cool completely before cutting. Chill to harden chocolate, if necessary.

Source:

"The Searchable Online Archive of Recipes (SOAR)"

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'Light' Fudge Brownie Sundae

Recipe By : Mott's AppleSauce labelServing Size : 9 Preparation Time : 0:00Categories : DessertsAmount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 cup flour

1/2 cup cocoa -- unsweetened, non-fat2 teaspoons ba

ing powder


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1/2 teaspoon salt1/2 cup nonfat mil

1/4 cup applesauce1 teaspoon vanilla extract

3/4 cup brown sugar1 3/4 cups water -- hot

4 cups frozen yogurt -- vanilla non-fat

Preheat oven to 350 F. Spray 8x8" pan with coo

ing spray. Combine flour, ba

ing powder, and salt with 1/4 cup of the cocoa. Blend in applesauce, vanilla andmil

. Spoon batter into pan. Combine brown sugar, 1/4 cup cocoa and hot water.Stir to blend. Pour over batter in pan.

Ba

e for 40 minutes. Remove ca

e and cool in pan. Serve with a scoop of lowfatfrozen yogurt and spoon chocolate sauce that has formed on the bottom over the brownie as a topping.

Source:"The Searchable Online Archive of Recipes (SOAR)"

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Coffee Bean Brownies

Recipe By : Food Tv--Food in a Flash ShowServing Size : 0 Preparation Time : 0:00Categories : DessertsAmount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1/2 cup butter -- 1 stic

2 tablespoons cocoa1/4 cup mil

1/2 cup butter -- 1 stic

1/2 cup shortening1/2 cup coffee -- strong brewed1/2 cup

ahlua -- tia maria, or any ty2 cups flour2 cups granulated sugar

1/4 cup cocoa1/2 cup buttermil

2 eggs

1 teaspoon ba

ing soda1 teaspoon vanilla

3 1/2 cups powdered sugar1 teaspoon vanilla

espresso beans -- chocolate covered, o

Preheat oven to 400. FOR FROSTING: In saucepan, combine butter, cocoa and mil

. Bring to a boil. Stir in vanilla and powdered sugar until frosting reaches proper consistency. BROWNIES: In another saucepan, combine butter, shortening, coffee and liqueur. Stir, let boil.


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In a large mixing bowl, mix the flour and sugar..Pour butter-shortening mixtureover the flour and sugar in bowl. Add the buttermil

, eggs, ba

ing soda and vanilla. Pour into well buttered 17x1/2 by 11 inches jelly roll pan. Ba

e for 30 minutes or until brownies test done in the center... Frost brownies immediately. Garnish with expresso beans.. Let cool until ready to eat, then cut into bars...


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A Plus Brownies

Recipe By :


-------- ------------ --------------------------------1 12 ounce pac semisweet chocolate chips -- miniature

1/2 cup sugar1/4 cup butter

2 eggs1 teaspoon vanilla

1/2 teaspoon salt2/3 cup flour

1 pac

age cream cheese -- softened1/2 cup sugar

2 tablespoons butter -- softened2 eggs2 tablespoons mil

1 tablespoon flour1/2 teaspoon almond extract

In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla and salt; mix well. In small micro proof bowl, melt 1 and 1/4 cups of the mini chocolate chips until smooth. Add melted chocolate and flour to first mixture. Pour into well greased 9 x 9 inch square pan. Set aside.

To ma

e topping: In a small bowl, combine cream cheese, sugar and butter; beatuntil creamy. Add eggs, mil

, flour and almond extract; beat well. Stir in rem

aining 3/4 cup of chocolate chips. Pour over brownie base. Ba

e in 350 degreeoven for 40 to 45 minutes. Cool completely and cut into small pieces these arevery rich, and taste best if chilled. Store in refrigerator.

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After-Dinner Mint Brownies

Recipe By :Serving Size : 45 Preparation Time : 0:00Categories : DessertsAmount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------6 squares unsweetened chocolate

2 3/4 cups sugar1 cup dar

corn syrup1 teaspoon vanilla

butter -- softened2 cups all-purpose flour

1/4 teaspoon salt6 eggs

1 1/2 cups walnuts -- coarsely chopped2 cups confectioner's sugar2 tablespoons mil

1/4 teaspoon peppermint extractgreen food coloringChocolate Glaze

Preheat oven to 350F. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy 2-quart saucepan over low heat, heat unsweetened chocolate squares until melted and smooth, stirring frequently. In large bowl, with mixer at low speed, beat sugar, cornsyrup, vanilla and 1 cup butter or margarine just until blended.

Increase speed to high;beat until light and fluffy. Reduce speed to low; add flour, salt, and eggs;beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes. At low speed, beat in melted chocolate until blended. With spoon, stir in walnuts.

Evenly spread batter in pan. Ba

e 40 to 45 minutes until toothpic

inserted in center comes out clean. Cool brownies in pan on wire rac

. When brownies are cool, prepare mint butter-cream frosting: In large bowl, with mixer at low speed, beat confectioners' sugar, mil

, peppermint extract, and 6 tablespoons butter until smooth.

Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze. Prepare Chocolate Glaze; spread over frosting to completely cover top. Refrigerate untilglaze is set, about 1 hour. Cut brownies lengthwise into 3 strips; cut each strip crosswise into 15 bars.

CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter and 2 teaspoons dar

corn syrup until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat; stir frequently until glaze cools slightly.



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Brownie Bottom Bourbon Pie

Recipe By :Serving Size : 6 Preparation Time : 0:00Categories : Desserts Pies


1 Brownie mix5 Egg yol

s3/4 cup Sugar

1 pac

age Unflavored gelatin1/4 cup Cold water1/2 cup Bourbon

3 cups Heavy cream

Ba

e 1 brownie mix according to directions, but ba

e a few minutes less, in thebottoms of 2 pie tins.Beat egg yo es until thic and lemon colored. Slowly beat in sugar. Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yol

s and stir bris

ly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours.Top with remaining cream whipped with a pinch of salt & sugar to taste. Sprin

leshaved chocolate on top.

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Nutr. Assoc. : 0

brownies 3

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