Desserts Bars • Bars • Cakes • Candy • Cookies • Pie • Pudding •
In Minnesota, they are called "Bars." Applesauce Bars Blonde Brownies Cheesecake Muffins Cherry Cheese Brownie Bars Chocolate Chip Squares Chocolate Devil Bars Chocolate Revel Squares Cranberry Macadamia Scrambles Cinnamon Crisps    Frosted Coffee Bars  Frozen Pumpkin Parfait Squares Ginger Bars Grandmother's Dessert Malted Mocha Bars Mound Bars Muriel Pomeroy's Rhubarb Bars Pecan Butter Turtles Rosettes Toffee Bars
Applesauce Bars From Wanda Schultz  1 ½ cups sugar 2 eggs   2 Tablespoons-- heaping cocoa ½ cup oleo   ½ teaspoon salt   1 cups applesauce   ½ teaspoon  cinnamon 2 cups flour 1 cup chocolate chips 1 cup  chopped nuts    Mix together and pour onto a greased sheet pan.  Sprinkle  chips and nuts on top and bake at 350 ° for 20-30 minutes.   Blonde Brownies  From Julie Iverson (McDowall) 2 cups flour   2 teaspoons  baking powder  ½ cup butter   2 cups  packed brown sugar   2 eggs   1 teaspoon vanilla  1 cup chopped walnuts     Grease a 9 X 13 inch pan.  Combine flour, baking powder, ¼ teaspoon salt.  Melt the butter and remove from heat.  Stir in sugar.  Add eggs and vanilla.  Add dry ingredients and walnuts.   Spread into pan.  Bake at 350 ° 20-25 minutes.        Cheesecake Muffins««« From Jeanette Schmitt    2 packages (8 ounces total) cream cheese 2 eggs 1 teaspoon  vanilla   ¾ cup  sugar 2 teaspoons lemon juice     Beat till smooth.   1 box Vanilla Wafers   Put in 1 vanilla wafer in the bottom of cupcake papers in a cupcake pan.  Fill ¾ full with cream cheese mixture.  Bake at 350 ° 20-25 minutes.   Cherry Cheese Brownie Bars 1 package Betty Crocker fudge brownie mix   2 teaspoons vanilla   1 egg   1 can (14 ounces)   sweetened condensed milk  1 package (8 ounces)   cream cheese  1 can (21 ounces)    cherry pie filling    Heat oven to 350 °.  Prepare brownie mix as directed on package except bake 20 minutes.    Beat vanilla, egg, milk, and cream cheese till smooth.  Pour over baked brownie layer.   Bake until topping is set about 25 minutes.  Cool two hours.   Spread cherry pie filling.  Cut into squares and serve.  Store in refrigerator.   Chocolate Chip Squares From Grandma Ladely, for the person who gets "tired" of chocolate chip cookies  1 cup  butter   2 cups brown sugar 1  egg   1 teaspoon  vanilla   2 cups flour   1 teaspoon baking powder 1 teaspoon salt   ½ teaspoon baking soda     Mix all ingredients together and put in greased cookie sheet.  Pour 1 package of chocolate chips on top.  Bake at 350 ° for 20-25 minutes.  Cut into squares.   Chocolate Devil Bars 1 package  devils food cake mix   ½ cup oatmeal   ⅓ cup  butter, soft   1 egg   Filling 1 can chocolate frosting   8 ounces cream cheese   1 egg   ½ cup  nuts, chopped   powdered sugar     Heat oven to 350 °.  Grease and flour a 13 X 9 pan.  In large bowl, combine all base ingredients at low speed on mixer till crumbly and then press into pan.  In small bowl, mix frosting, cream cheese, and egg at low speed till well blended.  Then at high speed till smooth.  Stir in nuts and spread over the base.  Bake for 40 minutes and cool completely.   Sprinkle with powdered sugar.     Chocolate Revel Squares 1 cup  soft butter   2 cups packed brown sugar   2 eggs  1 teaspoon vanilla   ¼ teaspoon salt   2 ½ cups flour   1 teaspoon  baking soda   2 cups  quick cook oats 2 Tablespoons  butter 14 ounces sweetened  condensed milk   12 ounces  chocolate chips   1 teaspoon vanilla     Cream 1 cup butter and brown sugar; blend in eggs, vanilla and salt.  Combine flour, soda and oats; stir into creamed mixture.  Spread 2/3 dough in greased a 9 X 13 pan.  In heavy saucepan, combine 2 tablespoons butter, condensed milk, and chocolate chips.  Cook over low heat, stir till melted.  Stir in 1 teaspoon vanilla, spread over sough in pan.    Drop remaining dough by spoonfuls over chocolate layer.   Bake at 350 ° for 25 minutes.  Cool and cut into 1 ½ inch squares.       Cranberry Macadamia Jumbles Prep Time: 20 minutes Baking Time: 10 to 12 minutes ~Ingredients~ 1/2 cup (1 stick) butter or margarine 1/2 cup granulated sugar 1/4 cup firmly packed brown sugar 1 egg 1/2 teaspoon vanilla 1 cup flour 1 teaspoon salt 3 squares (1 oz. each) semi-sweet chocolate, chopped 3 squares ( 1 oz. each) white chocolate, chopped 2 cups chopped macadamia nuts 1/2 cups dried cranberries ~Directions~ HEAT oven to 350°F. BEAT butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. MIX in flour, baking soda, and salt. Stir in chocolates, nuts and cranberries. Drop by heaping 2 tablespoonfuls, 1-1/2 apart, onto ungreased cookie sheets. BAKE Ten to 12 minutes or until golden brown. Cool 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. Store in tightly covered container. Makes about 2 dozen. Frosted Coffee Bars Dorothy Ladely from Glema Wiley ½ cup  shortening 1 cup brown sugar 1 egg ½ cup hot coffee Cream together shortening and brown sugar.  Add egg. Beat.  Add coffee gradually.  Mix well. 1½ cup sifted flour ½ teaspoon Baking Powder ½ teaspoon baking soda ½ teaspoon  cinnamon ½ cup raisins or coconut ¼ cup nuts Add the sifted dry ingredients to the egg mixture.  Then add the raisins or coconut with the nuts. Bake in greased pan 10½X15½ at 350 ° for 15 to 20 minutes. Frost with powdered sugar icing. Frozen Pumpkin Parfait Squares Florence Blattner Mix, 1 ½ c graham cracker crumbs with ½ cup each sugar and melted butter.  Press into bottom of 9 x 13 pan. Combine: 1 ½ cup pumpkin, ½ c brown sugar, ½ tsp salt, 1 tsp cinnamon, 1/3 tsp ginger, 1/8 tsp cloves. Fold into 1 qt softened vanilla ice cream.  Pour into crumb-lined cake pan and freeze until firm. Remove from freezer about ½ hr prior to serving. Ginger Bars From Great Grandma Bingham   ½ cup sugar ½ cup shortening  ¼ teaspoon salt 1 teaspoon baking soda  2 cups sifted flour ½ cup molasses   1 egg   2 teaspoons ginger   ½ cup  hot water    Cream sugar and shortening; add molasses and egg.  Beat well.  Add hot water with soda.  Then flour, salt, and ginger.   Bake in a greased cookie sheet for about 20 - 25 minutes at 350 minutes.  When cool, frost with a powdered sugar icing which means powdered sugar and milk and vanilla.  Can also add a few drops of lemon extract to the icing.       Grandmother's Dessert «« From Grandma Ladely ¼ pound  graham crackers, crushed finely   ¼ pound  butter  1  large package ( 8 ounces) cream cheese   1 package Dream Whip   1 cup powdered sugar   1 can cherry pie filling     Whip the Dream Whip.  Add cream cheese and whip together.  Pour over the graham cracker crust made with  the first two ingredients pressed into a square pan or baking dish.  Chill well; when ready to serve mix  the powdered sugar with the filling and put on top.     Cinnamon Crisps 1 box  Cinnamon Crisps--lay out onto a large, flat pan or cookie sheet.  Boil for two minutes:   1 cup oleo 1 cup brown sugar Add one cup chopped nuts   chocolate bar melted   Pour this mixture over the crisps and bake 10 minutes at 350 °.  Separate gently while in the pan.   Cover with chocolate. Malted Mocha Bars ⅔ cup butter, softened ⅔ cup packed brown sugar 1 ¼ cups all purpose flour Nonstick spray coating 3 eggs, beaten ⅓ cup  granulated sugar 4 teaspoons vanilla 1 ½ cups coconut -- flaked ¾ cup  chocolate malted milk powder ¼ cup  all-purpose flour 2 teaspoons instant espresso powder or instant coffee crystals ¼ teaspoon baking powder ¼ teaspoon salt 3 ½ cups sifted powdered sugar 3 Tablespoons chocolate malted milk powder 1 Tablespoon boiling water In a mixing bowl, stir together butter, brown sugar, and the  1 ¼ cups flour till smooth.  If necessary, gently knead to blend.  Spray a 13X9X2 inch baking pan with nonstick spray coating; pat flour mixture into the bottom of pan.  Bake in a 350º oven for 15 minutes or till just set. Meanwhile, eat together eggs, granulated sugar, and 2 teaspoons of the vanilla.  Stir in coconut, the ¾ cup malted milk powder, the ¼ cup flour, 1 ½ teaspoons of the espresso powder or coffee crystals, baking powder, and salt.  Carefully spread mixture on top of baked layer.  Bake 20 -25 minutes more or till set.  Cool on a wire rack. In a medium bowl beat together powdered sugar, the 3 Tablespoons malted milk powder, the remaining 2 teaspoons vanilla, the remaining ½ teaspoon espresso powder or coffee crystals, and boiling water.  If necessary, beat in a little additional boiling water till icing is of spreading consistency.  Spread over cooled bars.  Makes 36 bars.   Mound Bars 2 cups Graham crackers (crushed)   ¼ cup powdered sugar   ½ cup melted butter   Put in pan--bake at 350 ° for 10 minutes.  Mix: 2 cups coconut 1 can  Eagle Brand milk   Put onto the first layer.  Bake 10 more minutes. Frost 1 cup sugar   ¼ cup butter   ¼ cup milk   ¼ cup cocoa   Boil hard for 1 minute.  Beat well; spread onto the first mixture.   Muriel Pomeroy's Rhubarb Bars From Kathy Williamson 1 1/2 cups rolled oats 1 1/2 cups all purpose flour 1/2 cup brown sugar 1/2 teaspoon  baking soda Chopped nuts, if desired For rhubarb filling: 3 cups 1/2 inch pieces of rhubarb 1 1/2 cups granulated sugar 1/4 cup water 2 Tablespoons cornstarch dissolved in small amount water 1 teaspoon vanilla Toss together oats, flour, brown sugar and soda.  Cut in margarine; add nuts.  Reserve 1 cup of this mixture for topping, press remainder into even layer in 9 x 13-inch pan.  Set aside.   Prepare filling:  Combine rhubarb, sugar, water and dissolved cornstarch in small pan.  Cook, stirring frequently, until thick and clear.  Stir in vanilla.  If rhubarb is not the red type, add 2 drops red food coloring to filling.   Spread filling over mixture in pan; sprinkle with reserved cup of crumbly topping.  Bake at 375 degrees about 30 minutes. When cool, cut into 24 bars.     Pecan Butter Turtles Grandma Lefebvre 2 cups flour   1 cup brown sugar ½ cup butter     Mix and pat in bottom of 13X9 pan. Sprinkle 1 cup pecan halves over this layer. Boil ⅔ cup butter and ½ cup brown sugar for one minute.  Pour over pecans and bake at 350 ° F. for 18-22 minutes or until bubbly.  Sprinkle 1 cup milk chocolate chips over the top.   Allow to melt slightly and swirl.       Rosettes From Jerry    2 eggs, slightly beaten   2 teaspoons sugar   ¼ teaspoon salt   1 cup milk   1 cup flour   1 Tablespoon lemon extract   Add sugar to slightly beaten eggs, then add milk.  Sift flour before measuring, then together with salt.  Stir into first mixture and beat until smooth or about the consistency of heavy cream.  Add flavoring.   Deep fat fry in hot oil.  For extra nice rosettes, allow batter to stand two hours covered in refrigerator  before frying.  Dust with powdered sugar when done.   Toffee Bars 1 cup  butter (no substitute) 2 cups flour 1 cup brown sugar ¼ teaspoon salt 1 egg yolk ½ pound Hershey's chocolate bar 1 teaspoon vanilla ½ cup nuts   Cream butter, add sugar, beat well.  Add egg yolk and vanilla 1 teaspoon.  Add flour and salt. Spread in greased cookie sheet.  Bake at 350 ° at 20 minutes.  While warm, spread with Hershey chocolate bars and sprinkle with nuts.   • Introduction • Table of Contents • Appetizers • Beverages • Condiments • Bread•Pasta•Tortillas • Salads • Vegetables • Poultry • Beef and Pork • Mexican • Seafood • Casseroles • Desserts • Bars • Cakes • Candy • Cookies • Pies • Pudding • Reference • Gone to the Dogs! •   © 2011 Casa de la Musica ,• All information gathered by this site will not be sold or shared.   Any suggestions, comments, or great thoughts should be directed to webmaster@casamusica.com.  Last update:  Wednesday, November 02, 2011 03:47:13 AM