Recipe: TALK TKL 9-23-97 - 23 Recipes for Brownies and Bars - Part 1 (of 2)

TALK TKL Chat - 9-23-97
A Zillion Recipes for Brownies and Bar Cookies - Part 1 (of 2)
Rum Bars
Neiman-Marcas Bars
Treacle Piglets Bars
Butterscotch Brownies
Mom's London Bars
Peanut Butter Bars
Raspberry-Pecan Bars
Minty Fudge Brownies
Chocolate Amaretto Brownies
Missippi Mud Bars
Double Peanut Butter Paisley Brownies
Chocolate Brownies, Low cal
Black Russian Brownies
Maida Heatter's Brownies
White Chocolate Brownies
No bake Chocolate Peanut Butter Snack Bars
Anne's Cappuccino Squares
Chocolate marshmallow bars
Kahlua Fudge Brownies
Subject: Caramel Chocolate Bars
Sauce Black Walnut Bars
S'More Brownies
Apple Pie Bars

Berta,Ca (8:44:10 pm) : I have two bar recipes for tonites subject-I do not
know where the first recipe came from. I was told later that Pillsbury came out with a cookbook on cooky bars that used cakemixes as a base.
Rum Bars-
1 yellow cake mix
1/3c.rolled oats
1t.nutmeg
1/2c. soft butter or oleo
Mix this together set aside 1 cup of cake mixture. Add 1 egg to the
remaining mixture. Pat into bottom of greased 9x13 pan. Bake 10 minutes 350
degrees.
Topping
1/3c. brown sugar
1T flour
2T butter
2 eggs
10 oz. butterscotch chips
1 t. rum extract
mix pour over maked mixture.
Sprinkle cake crumbs and 1 cup of chopped walnuts over the bars. Bake 350
degrees 30-35 minutes.
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Berta,Ca (8:52:32 pm) : Recipe two.
Neiman-Marcas Bars.
This recipe is from the 1987 Holiday cookbook by Beta Sigma Phi
1/2 c. melted butter
1 2-layer package yellow cake mix
1 egg, beaten
1 cup chopped pecans
2 eggs
8 ounces cream cheese, softened
1-16oz pacage confectioners' sugar
1/2t. lemon extract
Combine butter, cake mix, 1 egg and pecans; mix until crumbly. Press into
greased 9x13 pan. Combine 2 eggs cream cheese, confectioners' sugar and
lemon flavoring in bowl; mix until creaming. Pour over cake mix layer. Bake
at 350 degrees for 40 minutes. Cool. Cut into bars. Yild 2 dozen.
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Betsy, NY (9:05:56 pm) :
Souzana is in German class tonight and asked me to post this recipe for her:
TREACLE PIGLETS BARS (US)
BARS
20
2 Sticks Butter -- at room temperature
2 teaspoo Vanilla extract
2 tables Treacle (Molasses)
2 1/2 cups Dark brown sugar
4 XL Eggs
1 2/3 cups White Flour -- SIFTED
5 Ounces Walnuts -- chopped
This is an English recipe - in England "Treacle"is Molasses
Preheat oven to 325 - 350 deg Fahrenheit (depending on yr oven)
Greased & floured 13 x 9 x 2 Pan
Cream Butter in mixer, then add vanilla and Treacle/Molasses and beat. Add
Dark Brown Sugar and beat in well.
Add eggs 1 by 1 beating each time - then beat fairly fast for 2 mins,
scraping down at times - till smooth and light.
On low speed add sifted Flour - scraping down - till only just mixed in. Add
nuts, stirring in by hand.
Spread in pan - Bake for about 25 mins (Not more than 30mins should not be
overcooked).
Remove from oven - leave to cool in pan. Should be nice and moist.
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CarolB, FL (9:11:37 pm) :
Butterscotch Brownies
Makes 16 squares 2 1/2 by 2 1/2 inches.
2 cup melted butter
2 cups dark brown sugar
2 eggs
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoon baking powder
1 teaspoon vanilla
1 cup chopped nuts
1.Preheat oven to 350 F. Butter a 13 x 9 1/2 x 2 pan.
2.Mix all the ingredients together, combining them well. Spread in the pan
and bake for 35 to 40 minutes or
until dry on top and almost firm to the touch. Let cool for 10 to 15
minutes, cut into squares
For an 8 x 8 x 2 inch pan, make half the recipe.
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CarolB, FL (9:12:47 pm) : MOM'S LONDON BARS
Mix: 1 cup butter
1 cup brown sugar
2 cups flour
Press into 13X9"pan. Bake at 375* for 10 minutes.
Mix:
4 eggs
2 cups brown sugar
6 Tablespoons flour
2 cups chopped pecans
2 teasoons vanilla
3 cups coconut, optional
Pour this mixture over baked shell and bake at 375* for 20-30 minutes. DO
NOT OVERBAKE!!!!!!! Cut into bars when cooled.
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CarolB, FL (9:14:14 pm) : PEANUT BUTTER BARS
1 cup peanut butter
6 tablespoons ( 3/4 stick) butter, softened
1 1/4 cups granulated sugar
3 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 (6-ounce) package milk chocolate chips
Preheat oven to 350 degrees. In large mixer bowl, combine peanut butter and
butter; beat until smooth.
Add sugar, eggs and vanilla. Beat until creamy. Blend in flour and salt.
Spread into 9-by-13-inch pan.
Bake 25 minutes or until edges begin to brown. Remove from oven; sprinkle
chocolate chips on top. Let
stand 5 minutes, until chips become shiny and soft. Spread chocolate evenly
over top. Let cool
completely.
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CarolB, FL (9:18:56 pm) : RASPBERRY-PECAN BARS
As Prepared by Francesca's Dessert Caffe for The Third
Place Coffeehouse
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1.4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
2/3 cup seedless raspberry jam
2 tablespoons fresh lemon juice
Position rack in center of oven; preheat to 325 degrees. Butter an
11 3/4- by-7 1/2-inch baking pan (see Notes).
In a medium-size bowl, stir together flour, baking powder, baking
soda and salt. In a large mixing bowl, with an electric mixer, beat
butter until creamy, about 1 minute. Gradually add sugars and
continue to beat until light and fluffy, 1 to 2 minutes. Beat in egg
yolks and vanilla. With a spoon, stir in dry ingredients. Reserve 3
tablespoons of pecans and stir in rest.
In a small bowl, stir together jam and lemon juice.
Press about half of dough evenly in bottom of pan. Spread with jam
mixture. Flour hands and crumble remaining dough evenly over top.
Sprinkle with reserved pecans.
Bake 50 to 60 minutes, until golden brown and firm. Cool in pan
on rack. When cool, cut lengthwise down center and then
crosswise to make 20 bars.
Makes 20 bars.
Notes: A 9- by 11-inch glass baking dish will work. Use 2/3 of
dough to cover bottom of larger dish and reduce baking time to 40
minutes. Bars will be thinner.
Per bar: 211 calories, 11 grams fat (47 percent calories from fat),
40 milligrams cholesterol, 2 grams protein, 26 grams
carbohydrates, 118 milligrams sodium.
Copyright 1997 The News and Observer Publishing Company
Raleigh, North Carolina
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Betsy, NY (9:20:59 pm) :
Title: Minty Fudge Brownies
Categories: Chocolate, Mint, Cookies, Desserts
Yield: 12 servings
1 1/4 c Flour; Unbleached
1/2 t Baking Soda
1/2 t Salt
1 c Sugar
1/2 c Butter
3 T ;Water
1 1/2 c Mint-Chocolate Chips; *
1 1/2 t Vanilla Extract
3 ea Eggs; Large
1 c Nuts; Chopped
1 x Walnut Halves; Optional
* Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
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Preheat oven to 325 degrees F. In a small bowl, combine flour, baking
soda, and salt; set aside. In medium saucepan, combine sugar, butter and
water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips
and vanilla extract; stir until chips are melted and mixture is smooth.
Transfer to a large bowl. Add eggs, 1 at a time, beating well after each
addition. Gradually blend in flour mixture. Stir in nuts. Spread into a
greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35
minutes. Cool completely on wire rack, cut into 1 1/2-inch squares.
Garnish with walnut halves, if desired.
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Betsy, NY (9:28:54 pm) :
Title: Chocolate Amaretto Brownies
Categories: Desserts, Chocolate, Cakes
Yield: 12 servings
1 c Shortening
2/3 c Baking cocoa
2 c Sugar
4 Eggs
2 tb Amaretto/almond flavor
1 1/2 c Flour
1/2 ts Salt
Handful sliced almonds (opt)
--------------AMARETTO FROSTING-------------------
1/4 c Butter
2 tb Half-and-half
3 tb Baking cocoa
1 ds Salt
2 1/2 c Confectioner's sugar
2 tb Amaretto
Melt shortening with cocoa (I use the microwave), cool. Beat eggs, gradually
adding sugar. Add shortening mixture, Amaretto, salt, and flour. Beat until
well mixed. Pour batter into a lightly greased 13x9x2" baking pan. Bake at
400F for 20 minutes; cool. Frost with Amaretto Frosting, sprinkle with
sliced almonds (or arrange in flowery patterns to be fancy). Cut into
squares.
----------------- Amaretto Frosting ------------
Melt butter and cocoa together (the microwave works well for this), cool.
Stir in half-and-half. Add confectioner's sugar, salt, and amaretto,
stirring until smooth.
From the Oct '86 edition of Southern Living.
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Judi, TX (9:29:13 pm) : Missippi Mud Bars
1 cup butter
1/2 cup unsweetened cocoa powder
5 1/2 cups sugar
4 large eggs
1 1/2 cups flour
1 tablespoon vanilla extract=7F
1 cup chopped pecans
Chocolate frosting:
2 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
1/2 cup melted butter
1 teaspoon vanilla
1 tablespoon milk -- (1 to 2)
1/2 cup chopped pecans
Preheat oven to 350 degrees. Line 9 by 13 inch baking pan with aluminum
foil. Extend end of foil 1 inch over sides of pan, grease and flour foil,
and set aside. In a medium saucepan, melt 1 cup butter. Stir in 1 1/2 cups
sugar and 1/2 cups cocoa. Remove pan from heat and beat in eggs, one at a
time, until blended. Stir in flour and pecans until well blended. Pour into
prepared pan and bake 25 minutes or until cake tester inserted into center
comes out clean. Cool in pan on wire rack.
Frosting: in a medium bowl, combine confectioner's sugar and cocoa powder.
Beat in butter and vanilla until smooth. Beat in enough milk until fluffy
and spreadable. Using ends of foil, lift brownie layer from pan. Spread top
with frosting. Sprinkle with 1/2 cup pecans. Cut into 2 by 1 inch bars and
store in air tight container.
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Risa G., NJ (9:29:59 pm) : These are sooo yummy. I made them for my
husbands' birthday in June and he loved them. He is a chocoholic and a
peanut butter lover.
From www.hershey.com
Double Peanut Butter Paisley Brownies
1/2 c. butter, softened
1/4 c. Reese's Peanut Butter
1 c. granulated sugar
1 c. packed light brown sugar
3 eggs
1 t. vanilla
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1-2/3 c. Reese's Peanut Butter Chips
1/2 c. Hershey's Syrup
Heat oven to 350 degrees. Grease 13x9x2 baking pan. In a large
bowl, beat butter and PB. Add sugars, beat well. Add eggs, one
at a time, beating well after each addition. Blend in vanilla.
Stir together dry ingredeients, mix into PB mixture, blending
well. Stir in PB chips. Spread 1/2 of batter into prepared pan;
spoon syrup over top. Carefully spread remaining batter, swirling
with spatula for marbled effect. Bake 35-45 minutes. Cook
completely in pan on rack. Cut into squares.
Makes 36 brownies.
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Betsy, NY (9:30:02 pm) :
Title: Chocolate Brownies, Low cal
Categories: Desserts, Low-cal
Yield: 16 servings
6 oz Chocolate, semisweet
4 ea Egg whites
2/3 c Sugar
1 ts Baking powder
1 ea Icing sugar
1/2 c Hot water
1 ts Vanilla
2/3 c Flour, all-purpose
1 pn Salt
In large heatproof bowl set over hot water, melt chocolate with water,
stirring until smooth. Remove from heat; let cool slightly. Whisk in egg
whites and vanilla. Stir together sugar, flour, baking powder and salt; stir
into chocolate batter just until combined. Pour into lightly greased 8 in.
square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull
away from pan. Let cool on rack; dust with icing sugar.
Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate.
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Betsy, NY (9:32:31 pm) :
Title: BLACK RUSSIAN BROWNIES
Categories: Cookies
Yield: 30 servings
4 Squares unsweetened chocolate (1 oz ea)
1 c Butter
3/4 t Black pepper
4 Eggs, lightly beaten
1 1/2 c Sugar
1 1/2 t Vanilla
1/3 c KAHLUA
2 T Vodka
1 1/3 c All-purpose flour
1/2 t Salt
1/4 t Baking powder
1 c Chopped walnuts or toasted
-sliced almonds
Powdered sugar (opt)
Line bottom of 13x9" baking pan with waxed paper. Melt chocolate and butter
with pepper in small saucepan over low heat. Remove from heat. Combine eggs,
sugar and vanilla in large bowl; beat well. Stir in cooled chocolate
mixture, Kahlua and vodka. Combine flour, salt and baking powder; add to
chocolate mixture and stir until blended. Add walnuts. Spread in prepared
pan. Bake in 350'F. oven just until toothpick inserted in conter comes out
clean, about 25 minutes. DO NOT OVERBAKE. Cool in pan on wire rack. Cut into
bars. Sprinkle with powdered sugar, if desired.
Makes about 30 brownies.
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Risa G., NJ (9:34:01 pm) : These are to die for!
Brownies
Maida Heatter's Book of Great Desserts
5 oz. (5 sq) unsweetened chocolate
5-1/3 oz (2/3 c.) butter
1 Tbsp. instant coffee
4 eggs
1/2 tsp. salt
2 c. sugar
1 tsp. vanilla
1/4 tsp. almond extract
1 c. sifted all purpose flour
10 oz (2-1/2 generous cups) walnut halves
Adjust oven rack one-third of the way up from the bottom of the
oven. Preheat oven to 450 degrees. Butter a 10-1/2x15-1/2x1" jelly
roll pan. Line the bottom and sides with one long piece of wax
paper. Butter the paper. Dust all over lightly with flour, shaking
off excess. Set aside.
Melt chocolate and butter in top of a double boiler over hot water
on moderate heat. Stir with a small wire whisk to blend. When melted
and smooth, add instant coffee and stir to dissolve. Remove top of
double boiler from heat and set aside to cool.
Meanwhile, in small bowl of electric mixer beat eggs and salt until
slightly fluffy. Gradually add sugar and continue to beat at medium-
high speed for 15 minutes until very fluffy. Transfer to large mixer
bowl.
Add vanilla and almond extracts to cooled chocolate mixture. On lowest
speed add the chocolate to the eggs, scraping bowl with a rubber spatula
and beating only enough to blend. Still using lowest speed and rubber
spatula, add the flour, beating only enough to blend. Fold in the nuts,
handling the mixture as little as possible.
Place into prepared pan and spread very evenly. Place in oven. IMMEDIATELY
REDUCE THE OVEN TEMPERATURE TO 400 DEGREES. Bake 21 to 22 minutes. Test with
a toothpick. It should just barely come out dry. Do not overbake. Brownies
should be slightly moist inside.
Remove from oven. Immediately cover with a large rack or cookie sheet and invert.
Remove pan and wax paper. Cover with a large rack and invert again. After 10-15 minutes invert once again only for a moment to make sure that the Brownies are not sticking to the rack.
Cool completely and then let stand several hours or overnight at room
temperature, or chill for about 15 minutes in the freezer or a bit longer in the refrigerator. Transfer to a large cutting board.
To mark portions evenly, measure with a ruler and mark with toothpicks. Use a long, thin, very sharp knife, or one with a finely serrated edge. Cut with a sawing motion into squares,
I prefer to wrap these individually in clear cellophane.
Note: These seem to be a pain when you first read the recipe but it is worth
it!!
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Betsy, NY (9:34:31 pm) :
Title: White Chocolate Brownies
Categories: Desserts
Yield: 24 servings
6 tb Unsalted butter
8 oz Grated white chocolate
2 Eggs
1/2 c Sugar
1 tb Vanilla
1 c Flour
1 c Heaped semi-sweet choc chunk
1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt
butter and 4 oz of white chocolate together in top of double boiler over hot
water. When melted remove from heat and add balance of white chocolate. Stir
to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add
white chocolate and butter mixture, vanilla and flour. Beat just until
smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into
prepared pan and bake 35 minutes or until toothpick inserted in center comes
out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_
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Judi, TX (9:36:09 pm) : I just noted that. Great minds, etc. :)
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Risa G., NJ (9:36:45 pm) : This one isn't too bad either:
No bake Chocolate Peanut Butter Snack Bars
Nestle's Toll House Recipe Collection Book
1-16 oz. pkg. granola cereal
2/3 c. corn syrup
3 Tbsp. butter
1/2 of 12 oz. pkg. Nestle Toll House PB morsels
1-6 oz. pkg (1 c) Nestle Toll House semi-sweet morsels
Place cereal in large bowl; set aside. In heavy gauge saucepan, combine
corn syrup and butter. Bring to a full rolling boil over medium heat,
stirring occasionally. Remove from heat. Add peanut butter morsels, stir
until morsels are melted and mixture is smooth. Pour over cereal; mix well.
Press into foil-lined 13x9" pan. Melt over hot (not boiling) water, Nestle
Toll House semi-sweet morsels; stir until smooth. Spread evenly on top.
Chill until set (about 10 minutes). cut into 2x1" bars.
Makes 4-1/2 dozen 2x1" bars
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Betsy, NY (9:38:57 pm) :
Title: Anne's Cappuccino Squares
Categories: Candies, Bars, Desserts
Yield: 1 servings
FIRST LAYER--------------------------------
1 c Flour; all purpose
1/2 c Confectioner's sugar
1/2 c Butter; softened
3 ts Instant coffee crystals
-dissolved one by one in
1 tb -Hot water
-Butter for greasing pan
SECOND LAYER--------------------------------
2 c Confectioner's sugar
1 tb Instant coffee crystals
-dissolved in
2 tb Hot water
1 Egg; lightly beaten, at room
-temperature
1/2 c Butter; softened
1/2 c Milk
TOP LAYER---------------------------------
4 oz White chocolate; 4 squares
1 tb Butter
2 oz Semisweet chocolate;2 sq-opt
Preheat oven to 350F.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together
thoroughly flour, confectioner's sugar (icing sugar), softened butter and
coffee dissolved in hot water. (You can use food processor or electric
mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated
350F oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioner's sugar (icing
sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened
butter and 1 egg (lightly beaten with a fork at room temperature.) Mix until
thoroughly combined. (can use food processor or electric mixer).
Put milk in pot over medium heat and scald (heat until bubbles appear around
sides but milk is not a rolling boil). Add mixture from bowl and heat 7
minutes over medium heat , stirring frequently at first, constantly after
the mixture bubbles. (If mixture starts to stick on bottom, lower heat
slightly). Let cool slightly, then pour over first layer. Tilt pan to cover
base layer evenly. Chill in refrigerator half an hour or more till set.
THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double
boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ).
Spread over chilled second layer with spatula or blunt knife (layer will be
quite thin).
OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler (or
in microwave 1 - 1 1/2 minutes on High and stir). Pour melted semisweet
chocolate into small ziploc bag and seal. Snip corner of bag with scissors.
Squeeze out horizontal lines of semisweet chocolate onto white chocolate
layer. With a blunt knife, swirl the two chocolates together to create a
marbled effect. Chill.
Before the third layer is completely set, score into bars.
VARIATION: Mocha Squares: substitute semisweet chocolate for white chocolate
MAKES: approx 32 bars (they are very sweet, therefore the bars should be
small)
These are very loosely inspired by Nanaimo Bars (although the recipe does
not use custard powder) and the Cappucino Bars that the Open Window Bakery
sells (although the end result is very different). They are very rich and
sweet.
SOURCE: Anne MacLellan, : Toronto, Ontario, Canada
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Betsy, NY (9:44:33 pm) :
Title: Chocolate marshmallow bars
Categories: Desserts
Yield: 16 servings
2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/2 c Flour
1 ts Vanilla
1 c Chopped pecans
16 Large marshmallows
1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and
butter in top of double boiler over hot water. Set aside.
2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted
chocolate and butter. Beat well. Mix in vanilla and pecans.
3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with
marshmallows. Return to oven and bake until marshmallows are lightly
browned.
4. Cool slightly and cut into bars.
from: _Cookiemania_
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Risa G., NJ (9:51:49 pm) : If you like Kahlua, the following is one you'll
enjoy:
Kahlua Fudge Brownies
Kahlua Drink & Dessert Recipe Booklet
1-1/2 c. sifted all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter or margarine
3-1 oz. squares unsweetened chocolate
3 large eggs
2 c. sugar
1/4 c. Kahlua
3/4 c. chopped walnuts
1 T. Kahlua for tops of bars
Resift flour with baking powder and salt. Melt butter with chocolate
over low heat or over hot water. Beat eggs with sugar until light.
Stir in chocolate mixture and 1/4 c. Kahlua. Add flour mixture; mix
well. Stir in walnuts. Turn into greased 9" square pan lined in bottom
with greased parchment paper or foil. Bake in center of oven (350 degrees)
30 minutes, until top springs back when touched lightly in center, and
edges begin to pull away from pan. Be careful not to overbake. Remove
from oven, cool in pan. When cold, brush top with 1 T. Kahlua. Let stand
until thoroughly cold before cutting. Using sharp knife cut into bars
1x2 1/8". Makes 2 dozen bars.
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Vicki,La (9:55:15 pm) : Newsgroups: rec.food.recipes
Subject: Caramel Chocolate Bars
Here are bar cookies made from a cake mix:
Caramel Chocolate Bars
1/4 cup butter, melted
1 2-layer pkg. yellow cake mix
2/3 cup evaporated milk-sm. can
1/2 cup chopped nuts
1/2 cup semi-sweet chocolate pieces
1/2 cup caramel topping
Combine the dry cake mix with the nuts in a mixing bowl. Stir in
evaporated milk and melted butter. Spread half the cake mixture in a
greased 9"x13" pan. Bake 10 minutes. Remove and sprinkle chocolate chips
over hot crust. Drizzle the carmel topping over the chocolate pieces. On
top of this drop teaspoonfuls of remaining cake mixture. Bake 20-25
minutes. Cool. Loosen sides of pan and cut into bars while still warm.
Looks festive in colorful cupcake papers. I used pistachios; my house
nut! Makes 36.
--
Wendy L Russo
wlrusso@bcfreenet.seflin.lib.fl.us
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Vicki,La (9:56:26 pm) :
Newsgroups: rec.food.recipes
Subject: Sauce Black Walnut Bars
SAUCE BLACK WALNUT BARS
2 cups flour 3/4 cup shortening
1/2 tsp. salt 3 eggs
1&1/2 cup brown sugar 2 Tbsp. milk
1 tsp. vanilla 1 cup chopped black walnuts
1 cup grated coconut
Sift flour, salt. Gradually add sugar to shortening and cream well.
Stir in eggs and vanilla. Beat and add dry ingredients. Add coconut and
nuts. Pour into a 15" X 10" greased and floured pan. Prepare drizzle and
while hot pour over batter. Bake in 350 degree oven for 30 minutes.
DRIZZLE:
3/4 cup brown sugar 1 tsp. corn s;yrup
2 Tbsp. butter 1 tsp. vanilla
1/4 cup cream or milk
Cook all but vanilla to soft ball stage. Stir in vanilla and pour over
the batter in the pan. Bake.
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Berta,Ca (9:56:35 pm) : I think this recipe came out of BonAppete
S'More Brownies
Makes 2 dozen
Crust
6 whole graham crckers, broken into small pieces
3T sugar
3T unsalted butter cut into pieces, room temperature
Brownies
8 oz. milk chocolate chopped
6T unsalted butter,cut into pieces
1/4 c. sifted all purpose flour
1/8t salt
2XL eggs. room temperature
1/4 cup plus 1 1/2teasp. sugar
40z. mill chocolate, cut into 1/4in.pieces
25 large marshmallows, cut crosswise in half
1 oz. milk chocolate, grated
For Crust: Posistion rack in center of oven and preheat to 325 degrees.
Butter sides of 9inch square cake pan with 2 inch high sides. Fold 18x12inch
piece of foil in half crosswise. Line pan with foil, allowing foil to extend
over two sides. Butter foil. Blend graham crackers, sugar and butter in
processor until moist crumbs form. Press crumbs evenly into bottom of
prepared pan. Bake until light brown about 7 minutes. Cool crust on rack.
For Brownies: Melt 8 oz. milk chocolate and 6 T. butter in heavy medium
saucepan, stirring until smooth. Cool mixture to room temperature.
Sift flour and salt into a small bowl. Whisk eggs and sugar in medium bowl
until well blened. whisk in chocolate-butter mixture. Gently fold in dry
ingredients. Mix 4 oz. chopped chocolate. Spread batter over crust. Bake
until toothpick inserted in center comes out clean about 23 minutes.
(surface may crack. Place marshmallows over hot brownies, spacing evely
cover tightly with foil and let stand for 15 minutes.
Remove foil cover from pan. Using wed fingers, press marshmellows together
to fill in any uncovered spaces. Sprinkle grated chocolate over. Cool
completely on rack. Lift brownies from pan using foil sides as aid. Fold
down foil sides. Cut into squares. (Can be prepared 1 day ahead. Store in
airtine container at room temperature.
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Vicki,La (9:58:01 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Apple Pie Bars
Categories: Cookies, Bars, Holiday
Yield: 16 Bars
-JUDI M. PHELPS
MMMMM---------------------CRUMB TOPPING--------------------------
3/4 c All-purpose flour; unsifted
1/3 c Sugar
5 T Butter
MMMMM--------------------------BARS------------------------------
2 c Plus 3 T. all-purpose flour;
-unsifted
1/4 ts Salt
3/4 c Butter (1-1/2 sticks);
-softened
1/2 c Sugar
1 lg Egg; lightly beaten
1 ts Vanilla extract
1 c Cheddar cheese; grated
1 ts Lemon rind; grated
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
5 c Assorted apples; peeled,
-cored, and grated
1 T Fresh lemon juice
Heat oven to 425 degrees F. Grease a 13 x 9-inch baking pan.
Prepare Crumb Topping; set aside. In small bowl, combine 2 cups
flour and the salt; set aside. In large bowl, with electric mixer on
medium speed, beat butter and 1/4 cup sugar until combined. Add egg
and beat until smooth. Stir in vanilla.
Gradually add flour mixture to butter mixture until soft dough forms.
With fingers, press dough evenly into greased pan.
In large bowl, combine cheese, remaining 1/4 cup sugar, remaining 3
tablespoons flour, the lemon rind, cinnamon, and nutmeg. Fold in
apples and lemon juice. Spoon apple mixture over dough in pan.
Sprinkle Crumb Topping evenly over apple mixture.
Bake 25 to 30 minutes or until golden. Cool completely on wire
rack--at least 40 minutes. Refrigerate until ready to serve, then
cut into bars.
CRUMB TOPPING: In medium-size bowl, combine 3/4 cup unsifted
all-purpose flour and 1/3 cup sugar. With pastry blender or 2
knives, cut in 5 tablespoons butter until mixture resembles coarse
crumbs. Source: Redbook Magazine.
Per Bar: calories 286, protein 5 g, fat 15 g, carbohydrate 33 g;
fiber 1 g, sodium 185 mg, cholesterol 55 mg.
Shared and MM by Judi M. Phelps
jphelps@slip.net or jphelps@best.com
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