Meltaway Bars

Meltaway Bars

1 egg, separated
2 cups all-purpose flour
1 cup granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla extract
1 cup chopped walnuts
Colored sugar

In large mixing bowl, combine egg yolk and remaining ingredients except nuts and colored sugar. Blend well at low speed. Stir in 1/2 cup walnuts; mix thoroughly. Spread in ungreased 15 x 10-inch jellyroll pan.

Beat egg white until frothy; spread over bars. Sprinkle remaining walnuts and colored sugar. Bake at 350 degrees F for 25 to 30 minutes. Cool slightly; cut into bars.

Yield: 40 bars

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orange dreamsicle pudding

Orange Dreamsicle Pudding

1 small box instant vanilla pudding
1 can mandarin oranges, drained well
1 (8 ounce) container Cool Whip
1 small box orange Jell-O

Dissolve Jell-O in 1 cup boiling water. Add 3 ice cubes to a measuring cup and fill with cold water to make 1 cup. Add to Jell-O and hot water. Stir well until dissolved. Let set for 5 minutes to cool.

With electric mixer, stir the dry instant pudding into Jell-O. Mix well. Let stand for 15 minutes.

Fold in thawed Cool Whip and then the oranges. Refrigerate.

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Baileys Truffle Bars

Baileys Truffle Bars

Softened butter for preparing baking pan
2 tablespoons granulated sugar
1 (4 ounce) bar Swiss dark chocolate, chopped
3 (1 ounce) squares unsweetened chocolate, chopped
1/4 cup plus 2 tablespoons butter, softened and divided
3/4 cup granulated sugar
2 large eggs
2/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup Baileys Irish Cream
1/2 cup semisweet chocolate mini-chips

Grease an 8-inch square pan and line with aluminum foil, allowing foil to extend over edges. Grease the foil with softened butter; sprinkle the 2 tablespoons sugar onto foil. Set aside.

Preheat oven to 350 degrees F.

Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool.

Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes. Gradually add 3/4 cup sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until blended.

Combine flour and salt; add to butter mixture, alternating with melted chocolate mixture and Baileys, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in mini-chips. Spoon batter into prepared pan.

Bake for 18 minutes. Do not overbake. Let cool completely. Cover and chill at least 2 hours.

Invert uncut brownies in foil onto a cutting board. Peel off foil. Invert brownies again. Using a sharp knife cut into small squares or 2 x 1-inch sticks.

Makes 32 cookies.

Approximate values per serving (1 brownie): 105 calories, 7 g fat, 18 mg cholesterol, 1 g protein, 12 g carbohydrates, 1 g fiber, 49 mg sodium, 53 percent calories from fat

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Ooey Gooey Karo Krisper Bars

Ooey Gooey Karo Krisper Bars

Source: Karo 100th Anniversary Recipe Favorites (2002)

1 cup corn syrup
1 cup granulated sugar
1/2 teaspoon salt
1 cup peanut butter
1 cup quick-cooking oats
2 cups corn flakes
2 cups Rice Krispies?
1 cup semisweet chocolate chips
1/2 cup peanut butter chips (optional)

Combine corn syrup, sugar, and salt in a large saucepan and cook over medium heat until it begins to boil. (Or microwave on HIGH for 2 to 2 1/2 minutes until syrup bubbles form around the edge of the pan). Stir mixture until sugar dissolves. Stir in peanut butter and remove from heat.

Stir in oats, corn flakes, Rice Krispies (or substitute 5 to 6 cups of your favorite cereal). Pour mixture into greased 8-inch square pan and set aside.

Melt chocolate chips in small saucepan over lowest heat, stirring constantly. (Or microwave on MEDIUM-HIGH (70%) for 1 minute. Stir, then microwave at additional 10 to 20 second intervals, stirring until smooth). Spread over bars. If desired, melt peanut butter chips and use small spoon to dot or drizzle onto bars in any design you prefer. Cut into squares or triangles.

If Ive got correct goals, and if I keep pursuing them the best way I know how, everything else falls into line. If I do the right thing right, Im going to succeed. — Dan Dierdorf

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creme de menthe balls

Creme de Menthe Balls

1 cup crushed vanilla wafers
1 cup confectioners? sugar
1/2 cup crushed pecans
1/3 cup cr?me de menthe (see note)
2 tablespoons corn syrup
1/2 cup grated chocolate

In bowl, mix together all ingredients except chocolate. Refrigerate 1 hour.

After refrigeration, scoop out dough by the half tablespoon. Roll into 1/2-inch balls. Roll balls in grated chocolate.

Makes about 30 balls.

NOTE: Cr?me de Menthe Balls can be made without the liqueur. Instead, substitute mint or cr?me de menthe coffee syrup.

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snickers bar fudge

Snickers Bar Fudge

1 (6 ounce) bag semisweet chocolate chips
1 cup butterscotch chips
1 can Pillsbury Chocolate Fudge Frosting Supreme
2 (about 2 ounce) Snickers candy bars, cut up

Line an 8-inch square pan with foil, extending foil over edges; lightly butter foil. Set aside.

In large microwave-safe bowl, combine chocolate chips and butterscotch chips; microwave on MEDIUM for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in frosting and all but 2 tablespoons candy bar until mixed. Spread in foil-lined pan; sprinkle with reserved candy bar. Refrigerate 1 hour or until firm.

Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares.

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Hawaiian Salad

The society of women is the element of good manners. — Johann Wolfgang von Goethe

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Raspberry Meringue Squares

Raspberry Meringue Squares

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners sugar
1/4 teaspoon salt
2 cups all-purpose flour
3 large egg whites, at room temperature
1/2 cup granulated sugar
Generous 1/3 cup raspberry jam
Confectioners sugar, for dusting

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

In a medium bowl, beat butter, confectioners sugar and salt with an electric mixer until light and fluffy. On low speed, gradually add the flour, beating just until incorporated; the mixture should still be somewhat crumbly. Press the mixture evenly over the bottom of the pan. Bake for 14 to 16 minutes, until lightly golden around the edges. Set pan on a wire rack.

In a large bowl, beat the egg whites with an electric mixer until frothy. Increase speed to medium-high and beat until whites begin to form soft peaks. Add the sugar about 1 tablespoon at a time, and continue beating until the whites form stiff, glossy peaks. Spread the jam evenly over the warm crust. Using a large metal spoon, drop the meringue in large dollops on the jam, and using the back of the spoon, carefully spread the meringue over the crust, making sure to seal the edges. Bake for 25 minutes, or until meringue is golden brown. (The meringue will puff up as it bakes and sink as it cools.) Set the pan on a wire rack to cool completely.

Using a large sharp knife, cut into 24 squares. Dust the tops of the bars with confectioners sugar. Store the bars, well covered, in the refrigerator.

Makes 2 dozen squares.

Per serving: 148 calories; 8 g fat (5 g saturated fat; 49 percent calories from fat); 17.6 g carbohydrates; 22 mg cholesterol; 34 mg sodium; 2 g protein; 0.3 g fiber

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pastel meltaways

Pastel Meltaways

3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup confectioners sugar
1/2 cup cornstarch
1 cup all-purpose flour
Icing

In large bowl, combine butter and confectioners sugar and blend well with electric mixer. Stir in cornstarch and flour. Form dough into ball, cover with plastic wrap; chill 30 minutes.

Preheat oven to 325 degrees F.

Shape dough into 1/2-inch balls and flatten into rounds. Place 2 inches apart on parchment-lined or ungreased cookie sheets. Bake 10 to 15 minutes, until lightly browned on edges. While cookies bake, prepare icing.

When cookies are done, remove from oven and cool about 2 minutes on baking sheets. Remove from baking sheets and cool completely on wire racks. When cooled, frost with icing.

Makes about 4 dozen cookies.

Icing
1 cup confectioners sugar
2/3 teaspoon vanilla extract
2 teaspoons butter, room temperature
2 tablespoons milk (about)
Food coloring of your choice

In bowl, mix confectioners sugar, vanilla extract, butter and milk. Add 1 to 2 drops of food coloring and mix well. Icing can be divided and each part tinted a different color. Frost cooled cookies and refrigerate or freeze.

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Bible Bars

Bible Bars

1 cup I Samuel 30:12 (raisins)
Amos 4:8 (water)
1/2 cup Leviticus 3:9 (shortening)
1 cup Jeremiah 6:20 (granulated sugar)
1 Isaiah 10:14 (egg)
2 cups Exodus 29:2 (flour)
1 teaspoon Exodus 13:7 (baking powder)
1 teaspoon II Chronicles 9:9 (cinnamon)
1 teaspoon I Kings 10:10 (nutmeg)
1 teaspoon Luke 23:56 (allspice)
1/2 teaspoon Exodus 13:3 (baking soda)
1/2 teaspoon Leviticus 2:13 (salt)
1 cup Numbers 17:8, chopped (almonds)

Cook raisins in water; drain, saving 3/4 cup of liquid for later use.

Mix together shortening, sugar and egg.

Combine remaining ingredients and add the raisins and the 3/4 cup of reserved liquid. Follow the directions in Jeremiah 7:18.

Bake 20 minutes in a greased jellyroll pan at 350 degrees F. Frost if desired.

I am not an optimist, but i am not a pessimist, what I am is a realist. — Bobby Sanghavi

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