ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Sand Art Bars

Misc.

Found these in our daily paper.


1 1/8 cups flour
2/3 teaspoon salt
1/2 teaspoon baking soda
2/3 cups brown sugar
2/3 cup white sugar
1/3 cocoa
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup chopped nuts

To make one quart of Sand Art Bars to give as a gift: Layer ingredients in jar in the order given, starting with flour. Add a docorative cloth circling the top and tie with raffia or ribbon. Attach these instructions:

To make Sand Art Bars:

Preheat oven to 350 . Dump contents of jar into large bowl. Add 3 eggs, 2/3 cup oil and 1 teaspoon vanilla. Mix well. Spread into greased 9x13-inch pan. Bake for 27-32 minutes. Makes 15-18 bars.


MsgID: 0034573
Shared by: Judy/AZ
In reply to: ISO: Sand Art Brownies - Mix Recipe/Gift
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Chicken Wings Appetizer (McCall's Cookbook, 1993)
  • CHICKEN WINGS APPETIZER (Chicken wings are marinated overnight before baking.) 3 pounds chicken wings 1/2 cup honey 1/3 cup soy sauce 2 tablespoons oil 2 tablespoons chili sauce 2 tablespoons salt (or to taste) 1 tabl...
  • Holiday Eggnog Bread
  • HOLIDAY EGGNOG BREAD 1 tbsp. baking powder 3 c. sifted flour 3/4 c. sugar 1 1/2 c. eggnog 3/4 c. chopped walnuts 1/2 tsp. salt 1/2 tsp. nutmeg 1 beaten egg 1/4 stick butter, melted 3/4 c. mixed candied fruit In a...
  • Swedish Meatballs (low fat)
  • SWEDISH MEATBALLS 1 egg 1/2 cup low-fat (1%) milk 2 slices white bread, lightly toasted and made into coarse crumbs 1/2 small onion, minced 2 tablespoon minced fresh parsley 1/2 teaspoon salt (optional) 1/4 teas...
  • Easy English Trifle
  • EASY ENGLISH TRIFLE 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 2 cups milk, divided use 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 2 1/2 cups cubed pound cake (homemade, purcha...
ADVERTISEMENT
  • Arroz Verde (Mexican)
  • ARROZ VERDE 1 1/2 cups unconverted long-grain rice 1/3 cup safflower oil, melted chicken fat or melted lard 3 tbsp finely chopped white onion 2 chilies poblanos, charred, peeled and cut in strips 4 cups chicken broth ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Sand Art Bars
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!