Recipes
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ALMOND BARK BARS
| 1 | package almond bark, white |
| 1 | cup peanut butter |
| 1 | package miniature marshmallows |
| 3 | cups Rice Krispies cereal |
| 1 | cup chopped walnuts |
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Melt the almond bark and the peanut butter together. Mom uses double boiler but I would probably use the microwave. Put marshmallows and Krispies and nuts in large bowl and pour bark and peanut butter over this. Press into 10x15 pan. Delicious
ANGEL BARS
| 1 | angel food cake, mix |
| 1 | lemon pie mix |
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Put the dry one step angel food mix into mixing bowl. Mix lemon pie filling in it until well blended. Spread into well oiled jelly roll pan. Bake at 350 degrees for 20 minutes or until done. This can be frosted with a powdered sugar lemon glaze.
Variation: 1 cup coconut and 1/2 cup nuts may be added to the batter
APPLE PIE CRUST BARS
| 2 | cups flour |
| 1 | cup shortening |
| 1 | teaspoon salt |
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| 2 | egg yolks, beaten a little |
| 1 | tablespoon lemon juice |
| 5 | tablespoons water |
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| 2 1/2 | cups apples, chopped |
| 1 | cup sugar |
| 2 | tablespoons flour |
| 2 | tablespoons tapioca |
| cinnamon, to taste | |
| nutmeg | |
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Mix together the flour shortening and salt like a pie crust then add the egg yolks, lemon juice, and water. Roll out 2 crusts to fix a 9 x13 pan. Put one on the bottom and mix up the filling. Spread the apple filling on the crust in the pan and cover with the other crust. Use a powdered sugar frosting after baked
BANANA BARS
| 1 1/2 | cups flour |
| 1 | cup sugar |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon shortening |
| 2 | eggs |
| 1 | banana, medium sized |
| 1/3 | cup milk |
| 1 | teaspoon lemon juice |
| 1/2 | cup nuts, chopped |
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| 2 | tablespoons butter, softened |
| 2 | cups powdered sugar |
| 1/4 | teaspoon salt |
| 1 | teaspoon vanilla |
| 1/2 | banana, medium sized |
Beat the bars at medium speed for 2 minutes. (First set of ingredients) Spread in greased 13 x 9 pan. Cool and frost with second set of ingredients. Sprinkle with nuts if desired. The frosting (Second set of ingredients) beat together until smooth
BROWNIES
| 1/2 | cup margarine |
| 1 | cup sugar |
| 4 | eggs |
| 1/4 | teaspoon salt |
| 1 | cup flour, plus 1 Tablespoon |
| 1/2 | teaspoon baking powder |
| 1 | teaspoon vanilla |
| 1 | 16 oz. can Hershey's Chocolate Syrup |
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Melt margarine and mix sugar with it. Add eggs and beat well. Add dry ingredients and mix. Bake in 11 x 14 inch pan.
I frost by letting chocolate chips just melt on top last couple of minutes and then spreading thin
CARAMEL CHOCOLATE CHIP BARS
| 1 | package cake mix, Duncan Hines Caramel Flavored |
| 2 | eggs |
| 1/4 | cup water |
| 1/4 | cup brown sugar |
| 1/4 | cup shortening, butter flavor crisco or softened margarine |
| 1 | cup semisweet chocolate chips |
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Grease a 9x13x2 pan and preheat oven. Combine cake mix, eggs, water, brown sugar and shortening in large bowl. Stir until well blended. Mixture will be thick. Stir in chocolate chips. Spread in pan and bake. Cool and frosten
CARROT BARS
| 4 | eggs, beaten |
| 2 | teaspoons baking soda |
| 1 | teaspoon salt |
| 1 1/2 | cups oil |
| 2 1/2 | cups flour |
| 2 | Junior Size baby food carrots |
| 2 | cups sugar |
| 2 | teaspoons cinnamon |
| 1/2 | cup nuts |
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| 3 1/2 | cups powdered sugar |
| 1 | 8 ounce cream cheese |
| 1/2 | teaspoon vanilla |
| 1/2 | cup margarine, softened |
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3 Small Carrot Baby Food can be used instead of the 2 Junior sized ones. First half of this ingredients is the bars and second half of the ingredients are the frosting.
Combine first ingredients and beat. Pour into a greased pan and bake 30 to 40 minutes at 350 degrees. Use a large sized pan 15 x something.
When cool frost with second set of ingredients. Beat till smooth and frost
CHERRY BRUNCH BARS
| 1 | cup butter, or margarine |
| 1 3/4 | cups sugar |
| 4 | eggs |
| 1 | teaspoon vanilla |
| 3 | cups flour |
| 1/4 | teaspoon salt |
| 1 1/2 | teaspoons baking powder |
| 1/4 | cup milk |
Place half of the mixture in the bottom of a greased jelly roll pan. Pour on cherries and cover with other half of mixture. Slightly cool and add a powdered sugar icing
CHOCOLATE MACAROON BARS
| 1 | package chocolate, brownie mix |
| 1/2 | cup water |
| 2 | eggs |
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| 1 | package coconut, macaroon mix |
| 2/3 | cup boiling water |
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| 1 | pound hershey's bar or chips |
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Mix brownie mix and water and eggs. Pour into a well-greased pan 10 x 15. Then mix the coconut macaroon mix and boiling water and drop by spoonfuls on the brownie mix. Cut through with a knife and bake.
crumble 1 1pound Hershey's bar on top and spread when melted. may add chocolate chips for more topping or use chips. Or you can make the following icing.
1 cup brown sugar, 4 tablespoons margarine, 4 tablespoons of milk. Mix and bring to hard rolling boil. Remove from stove and add 3/4 to 1 cup chocolate chips
FUDGY CHOCOLATE CHIP BROWNIES
| 1/2 | cup butter |
| 2 | 1 ounce square baking chocolate |
| 1 | cup sugar |
| 1/2 | cup flour |
| 1/2 | cup malt-o-meal, chocolate flavored cereal |
| 2 | eggs |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1/2 | cup semisweet chocolate chips |
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In 2 quart saucepan melt butter and chocolate over medium heat, stirring occasionally (3-4 minutes). Add remaining ingredients; stir to blend. Pour into 9" square baking pan. Bake for 25-30 minutes or until wooden pick inserted in center comes out clean. Cool completely; cut into bars. Brownies can be frozen and eaten directly from freezer
GRANOLA SNACK BARS
| 1/2 | cup margarine, or butter softened |
| 3/4 | cup brown sugar, firmly packed |
| 1/3 | cup corn syrup |
| 1 | egg |
| 1/2 | teaspoon vanilla |
| 3 1/2 | cups quick cooking rolled oats, uncooked |
| 1 | cup semisweet chocolate chips |
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Generously grease 9x13 pan. In large bowl, beat together butter, sugar, and corn syrup until light and fluffy. Blend in egg and vanilla. Add oats and chocolate pieces; mix well. Press firmly into prepared pan. Bake until light golden Brown. Cool on wire cooling rack. Refrigerate at least one hour and cut into 2 x 1 1/2 inch bars
HOLIDAY BARS
| 1 1/2 | cups sugar |
| 1 | cup butter |
| 4 | eggs |
| 2 | cups flour |
| 1 | tablespoon lemon juice |
| 1 | 21 oz. can cherry pie filling |
| powdered sugar | |
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Beat sugar and butter till lite and fluffy. Add eggs 1 at a time. At low speed add flour and lemon juice. Pour into greased 15 x 10 pan. Mark off 20 squares. Place cherries into center. Bake. While still warm, sprinkle with powdered sugar
LEMON BARS
| 1 | cup flour |
| 1/4 | cup powdered sugar |
| 1/2 | cup butter |
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| 2 | eggs |
| 3/4 | cup sugar |
| 1/2 | teaspoon lemon peel |
| 3 | tablespoons lemon juice |
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| 2 | tablespoons flour |
| 1/4 | teaspoon baking powder |
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Cut in flour, powdered sugar, and butter. Bake in an 8x8x2 pan at 350 degrees for 10-12 min.
Beat eggs, sugar, lemon peel, and juice for 8-10 minutes. Then add flour and baking powder and blend till moist.
Pour over baked layer and bake at 350 degrees for 20-25 minutes. Sprinkle powdered sugar over the top
RICE KRISPIE BARS
| 1/4 | cup margarine |
| 4 | cups miniature marshmallows, or 40 large marshmallows |
| 5 | cups Rice Krispies cereal |
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TOFFEE BARS
| 1 | cup margarine |
| 1 | cup brown sugar |
| 2 | cups flour |
| 1 | cup chocolate chip |
| 1/2 | cup nuts, chopped |
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Mix the margarine, brown sugar, and flour with pastry blender then press into ungreased 9 X 13 pan. Bake for 15 minutes. Immediately upon removing from oven, sprinkle chips on top and cover letting them melt. Then spread them with a knife over top of entire pan. Sprinkle on nuts if desired. Cool and cut into bars
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