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

Lifes a tough proposition, and the first hundred years are the hardest. — Wilson Mizner

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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

No one ever gets far unless he accomplishes the impossible at least once a day. — Elbert Hubbard

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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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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

Id like to see a nature film where an eagle swoops down and pulls a fish out of a lake, and then maybe hes flying along, low to the ground, and the fish pulls a worm out of the ground. Now thats a documentary — Jack Handey Deep Thoughts

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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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Cashew Slices

Cashew Slices

1/2 cup (1 stick) butter or margarine, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 egg, separated
1 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon water
1 cup chopped salted cashews, macadamia nuts or toasted almonds
1 ounce unsweetened chocolate, melted and cooled

Heat oven to 350 degrees F.

Mix butter, sugars, vanilla extract and egg yolk in medium bowl. Stir in flour and salt. Press dough into an ungreased 13 x 9 x 2-inch pan with floured hands.

Beat egg white and water together; brush over dough. Sprinkle with cashews; press lightly into dough.

Bake about 25 minutes or until light brown; cool 10 minutes. Cut into 3-inch squares. Cut each square diagonally in half. Immediately remove from pan; cool. Drizzle with chocolate. Let stand about 2 hours or until chocolate is set.

Yield: 24 servings (1 cookie per serving).

Per Serving: 110 Calories; 7g Fat (57.6% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 60mg Sodium

Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates

I would much rather have men ask why I have no statue, than why I have one. — Cato the Elder

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Banana Nut Kelloggs Rice Krispies Treats

Banana Nut Kelloggs? Rice Krispies Treats?

Posted by FootsieBear at recipegoldmine.com 11/15/2001 7:38 am

Source: Rice Krispies Recipes

3 tablespoons margarine or butter
1  (10 ounces - about 40) package regular marshmallows
    or 4 cup miniature marshmallows
3 tablespoons banana instant pudding mix
1 1/2 teaspoons walnut flavoring
6 cups KELLOGGS? RICE KRISPIES? cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in banana pudding mix and walnut flavoring.

Add KELLOGGS RICE KRISPIES cereal. Stir until well coated.

Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Recipe Hints:

Microwave Directions:
Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe mixing bowl. Stir to combine. Microwave at HIGH 1 minute longer. Add banana pudding mix and walnut flavoring, mixing until smooth. Add cereal. Stir until well coated. Press into pan as directed in step 3 above.

Microwave cooking times may vary.

NOTE: For best results, use fresh marshmallows.

1 (7 ounce) jar Marshmallow Cr?me can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days in airtight container.

Intellectually, I know that America is no better than any other country emotionally I know she is better than every other country. — Sinclair Lewis

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Glazed Apple Pie Bars

Glazed Apple Pie Bars

Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter, chilled
1 egg, separated, yolk beaten with enough milk to
    equal 2/3 cups - reserve white

Filling
1 cup crushed corn flakes
8 to 10 medium (8 cup) tart cooking apples, peeled and sliced
1 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 reserved egg white
2 tablespoons granulated sugar

Glaze
1 cup confectioners sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Preheat oven to 350 degrees F.

In a medium bowl combine flour and salt; cut in butter until crumbly. With fork, stir in egg yolk and milk until dough forms a ball; divide in half. On lightly floured surface roll 1/2 of dough into 15 x 10-inch rectangle; place on bottom of a 15 x 10 x 1-inch jellyroll pan. Sprinkle with corn flakes; top with apples.

In a small bowl combine 1 cup sugar, 1 /2 teaspoons cinnamon and nutmeg. Sprinkle over apples. Roll remaining half of dough into a 15 x 1/2 x 10 1/2-inch rectangle; place over apples.

Beat egg white with fork until foamy; brush over top crust.

In a small bowl stir together 2 tablespoons sugar and remaining cinnamon; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.

In a small bowl stir together confectioners sugar, vanilla extract and enough milk for desired glazing consistency; drizzle over warm bars.

Anatomy is destiny. — Sigmund Freud

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Crispy Fudge Treats

Crispy Fudge Treats

Posted by Annette at recipegoldmine.com 11/2/2001 8:11 am

6 cups crispy rice cereal
3/4 cup confectioners sugar
1 3/4 cups semi-sweet chocolate chips
1/2 cup corn syrup
1/3 cup butter or margarine
2 teaspoons vanilla extract

Combine cereal and sugar in a large bowl; set aside. Place chocolate chips, corn syrup and butter in a 1-quart microwave-safe dish. Microwave, uncovered, on HIGH about 1 minute; stir gently until smooth. Stir in vanilla. Pour over cereal mixture and mix well. Spoon into a greased 13 x 9 x 2-inch baking pan. Refrigerate 30 minutes, then cut into squares. Store in refrigerator.

Yield: 3 dozen.

When you first start wearing a turban, probably the most common mistake is wrapping it too tight. You have to allow the head to breathe. — Jack Handey Deep Thoughts

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Vancouver Squares

Vancouver Squares

First Layer
1 egg
1/4 cup granulated sugar 
1/2 cup margarine
4 tablespoons cocoa
1 teaspoon vanilla extract
28 single graham crackers, crushed
1 cup coconut
1/2 cup nuts, chopped

Cook first 5 ingredients in double boiler over boiling water until the consistency of custard. Mix last 3 ingredients and add to custard. Pour into a 9-inch square pan.

Second Layer
1/4 cup margarine, softened
3 tablespoons milk
2 tablespoons vanilla pudding powder
1 1/2 cups confectioners sugar

Cream margarine and add milk blended with pudding powder. Add confectioners sugar; mix well. Spread over contents of pan and refrigerate for 15 minutes.

Icing
4 (1 ounce) squares semisweet chocolate
1 tablespoon margarine

Melt chocolate and margarine together and mix well. Spread over contents of pan. Refrigerate until set.

Its faith in something and enthusiasm for something that makes life worth living. — Oliver Wendell Holmes

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