1/2 c butter
2 c sugar
3 eggs
1-1/2 c mashed banana
1 tsp vanilla
2 c flour
1 tsp baking soda
pinch salt
Cream butter and sugar. Beat in eggs, bananas. Combine flour, baking soda, and salt. Add to creamed mixture and blend well. Pour into greased 15x10x1 inch pan. Bake at 350 for 25 minutes. Cool.
Frosting:
1/2 c butter, softened
1 (8oz) pkg cream cheese, softened
4 c powdered sugar
2 tsp vanilla
Cream butter and cream cheese. Add powdered sugar gradually and vanilla. Beat well. Spread over bars. Yields 3 dozen.
Variation: Decrease sugar to 1-1/2 c, eggs to 2, and add 1 cup sour cream
Showing posts with label Bars. Show all posts
Showing posts with label Bars. Show all posts
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Ghirardelli Mississippi Mud Bars
1/2 c butter or margerine, softened
3/4 c brown sugar, firmly packed
1 tsp vanilla extract
1 large egg
1 c all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1 bar (4 oz) semi-sweet baking bar, chopped and divided
1 bar (4 oz) white chocolate baking bar, chopped and divided
1 c walnuts, chopped and divided
Preheat to 350. In a large bowl. beat butter with sugar at medium speed until light and fluffy (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. combine flour, baking soda, and salt; gradually add to creamed mixture. Mix in 1/2 of the chopped semi-sweet and white chocolate bars and 1/2 c walnuts. Spread in a greased 9" square baking pan. Bake for 12-15 min or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 c walnuts. Cool in pan until chocolate is firm. Cut into bars. Makes 1 doz bars.
3/4 c brown sugar, firmly packed
1 tsp vanilla extract
1 large egg
1 c all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1 bar (4 oz) semi-sweet baking bar, chopped and divided
1 bar (4 oz) white chocolate baking bar, chopped and divided
1 c walnuts, chopped and divided
Preheat to 350. In a large bowl. beat butter with sugar at medium speed until light and fluffy (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. combine flour, baking soda, and salt; gradually add to creamed mixture. Mix in 1/2 of the chopped semi-sweet and white chocolate bars and 1/2 c walnuts. Spread in a greased 9" square baking pan. Bake for 12-15 min or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 c walnuts. Cool in pan until chocolate is firm. Cut into bars. Makes 1 doz bars.
Ghirardelli Double Chocolate Cookies
2 bars (8 oz) Semi-sweet Chocolate Baking Bars broken into 1" pieces
3/4 c brown sugar, packed
1/4 c butter, softened
2 eggs
1/2 tsp vanilla
1/2 c flour
1/4 tsp baking powder
1 cup semi-sweet chocolate baking chips
2 cups walnuts, optional
Preheat to 350. Place semi-sweet chocolate in a large bowl in microwave at medium power for 1 to 1-1/2 minutes. Remove and stir. If not melted, return and repeat heating step, stirring every 30 seconds. When small lumps remain, remove and continue to stir to complete melting. Stir in sugar, butter, eggs, and vanilla. Stir flour with baking powder; add to chocolate mixture, mixing well. Fold in chocolate chips and nuts. Drop by 1/4 cup onto ungreased baking sheet. Bake for 12-14 minutes. Cool 1 minute on baking sheet; remove to wire cooling rack. Makes 12-18 cookies.
3/4 c brown sugar, packed
1/4 c butter, softened
2 eggs
1/2 tsp vanilla
1/2 c flour
1/4 tsp baking powder
1 cup semi-sweet chocolate baking chips
2 cups walnuts, optional
Preheat to 350. Place semi-sweet chocolate in a large bowl in microwave at medium power for 1 to 1-1/2 minutes. Remove and stir. If not melted, return and repeat heating step, stirring every 30 seconds. When small lumps remain, remove and continue to stir to complete melting. Stir in sugar, butter, eggs, and vanilla. Stir flour with baking powder; add to chocolate mixture, mixing well. Fold in chocolate chips and nuts. Drop by 1/4 cup onto ungreased baking sheet. Bake for 12-14 minutes. Cool 1 minute on baking sheet; remove to wire cooling rack. Makes 12-18 cookies.
Saturday, November 13, 2010
Butterscotch Bars
Butterscotch Bars- Olene Walker
2/3 c. flour
1/4 tsp. salt
1 tsp. Baking Powder
1/4 c. melted butter or margerine
1 c. brown sugar (light)
1 egg beaten
1 tsp vanilla
1/2 c. chopped nuts
Sift flour, salt, baking powder. Mix sugar and beaten egg, add to melted butter then add vanilla. Add sifted dry ingredients. Add nuts. Bake in 8" square pan at 350 for about 30 minutes. Cut in squares
*I got this recipe from a lady in my first ward as a newlywed. It is probably the prototype blondie recipe, guessing by her advanced age and reputation as a master pasty chef.
2/3 c. flour
1/4 tsp. salt
1 tsp. Baking Powder
1/4 c. melted butter or margerine
1 c. brown sugar (light)
1 egg beaten
1 tsp vanilla
1/2 c. chopped nuts
Sift flour, salt, baking powder. Mix sugar and beaten egg, add to melted butter then add vanilla. Add sifted dry ingredients. Add nuts. Bake in 8" square pan at 350 for about 30 minutes. Cut in squares
*I got this recipe from a lady in my first ward as a newlywed. It is probably the prototype blondie recipe, guessing by her advanced age and reputation as a master pasty chef.
Scotch-a-Roos
From Emily-A-Roo
1 c sugar
1 c corn syrup Stirring Frequently, melt and bring to just a boil
1/2 c butter Stir in 1 c. Peanut Butter
Add butter mixture to 7-8 cups rice krispies
press into jelly roll pan
Melt 1 bag (12 oz) butter scotch chips with 1 bag (12 oz) chocolate chips in microwave-safe bowl. Pour over rice krispy mixture. Cool before serving.
*I got this recipe when I was a newlywed from my sister Emily who is queen of all desserts
1 c sugar
1 c corn syrup Stirring Frequently, melt and bring to just a boil
1/2 c butter Stir in 1 c. Peanut Butter
Add butter mixture to 7-8 cups rice krispies
press into jelly roll pan
Melt 1 bag (12 oz) butter scotch chips with 1 bag (12 oz) chocolate chips in microwave-safe bowl. Pour over rice krispy mixture. Cool before serving.
*I got this recipe when I was a newlywed from my sister Emily who is queen of all desserts
Ruth's "Miracle" Brownies
1-1/2 c. flour
2 c sugar
2/3 c cocoa
1 tsp. salt
1 tsp. baking powder
1 c. shortening
4 eggs
2 tsp. vanilla
2 tsp. corn syrup
Sift dry ingredients together.
Add shortening, egg, vanilla, and corn syrup
Bake at 350 for 30 minutes
*I got this recipe from a college roommate. It is the go-to recipe that I use when I am making brownies because the brownies come out so soft, without the super-hard crusty edges that many home-made brownie recipes have. It also has a better flavor than many home-made brownies I have had, and it whips up quick.
2 c sugar
2/3 c cocoa
1 tsp. salt
1 tsp. baking powder
1 c. shortening
4 eggs
2 tsp. vanilla
2 tsp. corn syrup
Sift dry ingredients together.
Add shortening, egg, vanilla, and corn syrup
Bake at 350 for 30 minutes
*I got this recipe from a college roommate. It is the go-to recipe that I use when I am making brownies because the brownies come out so soft, without the super-hard crusty edges that many home-made brownie recipes have. It also has a better flavor than many home-made brownies I have had, and it whips up quick.
Chocolate PB Squares
Makes 4 doz. Squares
2 pkgs (10 oz) peanut butter chips (such as Reese's)
1/3 cup unsalted butter, cut up
2 cans (14 oz each) sweetened condensed milk
2 cups finely ground honey graham cracker crumbs (15 whole crackers)
1/2 cup unsalted peanuts, finely chopped, plus 1 cup coarsely chopped or left whole
1 pkg. (12 oz) semi-sweet chocolate chips
1. Line 13x9x2 baking pan with non-stick foil
2. Combine PB chips and butter in large glass bowl. Microwave on 50% power for 30 seconds. Stir. Return to microwave, heat on HIGH for 1 minute and 30 seconds, stirring every 30 seconds. Whish in condensed milk.
3. Gradually stir in crumbs and 1/2 cup of chopped peanuts (use hands if necessary to mix well). Pat the mixture evenly into the prepared pan. Refrigerate until firm, about 30 minutes.
4. Microwave chocolate chips in a medium-sized microwave-safe bowl on HIGH for 1 minute. Stir until smooth; microwave in additonal 15 second increments if necessary. Spread over top of peanut mixture. Sprinkle with remaining 1 cup nuts. Let stand at room temp until firm- about 1 hour.
Cut into 48 squares
2 pkgs (10 oz) peanut butter chips (such as Reese's)
1/3 cup unsalted butter, cut up
2 cans (14 oz each) sweetened condensed milk
2 cups finely ground honey graham cracker crumbs (15 whole crackers)
1/2 cup unsalted peanuts, finely chopped, plus 1 cup coarsely chopped or left whole
1 pkg. (12 oz) semi-sweet chocolate chips
1. Line 13x9x2 baking pan with non-stick foil
2. Combine PB chips and butter in large glass bowl. Microwave on 50% power for 30 seconds. Stir. Return to microwave, heat on HIGH for 1 minute and 30 seconds, stirring every 30 seconds. Whish in condensed milk.
3. Gradually stir in crumbs and 1/2 cup of chopped peanuts (use hands if necessary to mix well). Pat the mixture evenly into the prepared pan. Refrigerate until firm, about 30 minutes.
4. Microwave chocolate chips in a medium-sized microwave-safe bowl on HIGH for 1 minute. Stir until smooth; microwave in additonal 15 second increments if necessary. Spread over top of peanut mixture. Sprinkle with remaining 1 cup nuts. Let stand at room temp until firm- about 1 hour.
Cut into 48 squares
Brownies-Double
Brownies Double- Linda Streeper
2 1/2 cups margerine
1/4 cup cocoa Melt on Medium Heat
2 cups sugar
4 eggs- one at a time stir
2 tsp. vanilla
1/2 cup flour
1 cup nuts or walnuts (optional)
1 cup chocolate chips (optional)
Bake at 350 for 20-25 minutes
*This was the first recipe I ever made entirely on my own. My step-mother Linda Streeper taught me how to cook and this was one of my favorite recipes of hers. I always think of her when I make it.
2 1/2 cups margerine
1/4 cup cocoa Melt on Medium Heat
2 cups sugar
4 eggs- one at a time stir
2 tsp. vanilla
1/2 cup flour
1 cup nuts or walnuts (optional)
1 cup chocolate chips (optional)
Bake at 350 for 20-25 minutes
*This was the first recipe I ever made entirely on my own. My step-mother Linda Streeper taught me how to cook and this was one of my favorite recipes of hers. I always think of her when I make it.
Tollhouse Blondies
3/4 c. flour
3/4 tsp. baking powder
1/8 tsp. salt
1/2 c. brown sugar (over-fill)
1/4 c. softened butter
1 egg
1/4 tsp. vanilla
1-2 cups chocolate chips
Combine dry ingredients. Cream soft ingredients and then add into flour mixture. Add chocolate chips.
press into greased 9x13 inch baking dish.
Bake at 350 for 20 minutes or until golden brown.
3/4 tsp. baking powder
1/8 tsp. salt
1/2 c. brown sugar (over-fill)
1/4 c. softened butter
1 egg
1/4 tsp. vanilla
1-2 cups chocolate chips
Combine dry ingredients. Cream soft ingredients and then add into flour mixture. Add chocolate chips.
press into greased 9x13 inch baking dish.
Bake at 350 for 20 minutes or until golden brown.
Lemon Bars- Betty Crocker
Betty Crocker Lemon Bars
1 c. flour
1/2 c. margerine
1/4 c. powdered sugar
1 c. granulated sugar
2 tbsp. lemon juice (I usually up this to 1/4 cup because I like mine with extra zing)
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
powdered sugar to garnish
Heat oven to 350. Mix flour, butter, 1/4 cup powdered sugar until smooth. Press into ungreased 8x8 pan, building up 1/2 inch edges. Bake 20 minutes or until golden brown.
Beat remaining ingredients except powdered sugar with electric mixer on high for about 3 minutes or until light and fluffy. Pour over hot crust.
Bake 25-30 minutes or until no indention remains when touched lightly in center.
Dust with powdered sugar
1 c. flour
1/2 c. margerine
1/4 c. powdered sugar
1 c. granulated sugar
2 tbsp. lemon juice (I usually up this to 1/4 cup because I like mine with extra zing)
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
powdered sugar to garnish
Heat oven to 350. Mix flour, butter, 1/4 cup powdered sugar until smooth. Press into ungreased 8x8 pan, building up 1/2 inch edges. Bake 20 minutes or until golden brown.
Beat remaining ingredients except powdered sugar with electric mixer on high for about 3 minutes or until light and fluffy. Pour over hot crust.
Bake 25-30 minutes or until no indention remains when touched lightly in center.
Dust with powdered sugar
Sand Castle Brownie Mix
Sand Castle Brownie Mix- Audrey Lindsey
Holiday Gift 1999
In a 1 qt. jar layer the following:
1/3 cup chopped nuts
1/2 cup chocolate chips
1/3 cup coconut
1/2 cup packed brown sugar
3/4 cup sugar
1/2 cup baking cocoa
1 cup flour
Additional Ingredients
2 eggs
1/2 cup melted butter or margerine
1 tsp. vanilla
To prepare: In bowl, combine wet ingredients. Stir in dry ingredients until well blended. Spread in a greased 8" square pan. Bake at 350 for 25 minutes. Let cool before serving.
* I received this as a gift from the Lindsey family for Christmas in 1999. They put the dry ingredients in a mason jar which they decorated. The printed instructions above were attached on a tag. It was a fun and delicious gift and I thought it would be a great idea for a holiday gift.
Holiday Gift 1999
In a 1 qt. jar layer the following:
1/3 cup chopped nuts
1/2 cup chocolate chips
1/3 cup coconut
1/2 cup packed brown sugar
3/4 cup sugar
1/2 cup baking cocoa
1 cup flour
Additional Ingredients
2 eggs
1/2 cup melted butter or margerine
1 tsp. vanilla
To prepare: In bowl, combine wet ingredients. Stir in dry ingredients until well blended. Spread in a greased 8" square pan. Bake at 350 for 25 minutes. Let cool before serving.
* I received this as a gift from the Lindsey family for Christmas in 1999. They put the dry ingredients in a mason jar which they decorated. The printed instructions above were attached on a tag. It was a fun and delicious gift and I thought it would be a great idea for a holiday gift.
Easy Gingerbread Bars
Easy Gingerbread Bars
1-1/4 cups sugar
1 cup butter, softened
1 egg
3 tbsp. molasses
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. nutmeg
1/4 tsp. cloves
3 tbsp. decorator or granulated sugar
Heat oven to 350. Combine first four ingredients in a large bowl. Beat at medium speed until creamy. Add remaining ingredients. Reduce speed to low. Beat until well mixed.
Press dough into ungreased 15x10x1 jelly-roll pan. Sprinkle with decorator sugar. Bake for 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars. Makes 48 bars.
*I think it's a good idea to glaze the bars while still warm with a maple glaze, or if you're a fan of hypoglycemic comas, you can frost it with the Penuche Frosting listed above. Gaaaaahhhh!
1-1/4 cups sugar
1 cup butter, softened
1 egg
3 tbsp. molasses
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. nutmeg
1/4 tsp. cloves
3 tbsp. decorator or granulated sugar
Heat oven to 350. Combine first four ingredients in a large bowl. Beat at medium speed until creamy. Add remaining ingredients. Reduce speed to low. Beat until well mixed.
Press dough into ungreased 15x10x1 jelly-roll pan. Sprinkle with decorator sugar. Bake for 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars. Makes 48 bars.
*I think it's a good idea to glaze the bars while still warm with a maple glaze, or if you're a fan of hypoglycemic comas, you can frost it with the Penuche Frosting listed above. Gaaaaahhhh!
Raspberry Margarita Squares
Raspberry Margarita Squares- Kraft Foods
1-1/4 cups crushed pretzels
1/4 cup butter or margerine melted
1 can sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
1 8oz. tub Cool Whip, thawed
Mix preztel crumbs and butter in a 13x9 inch pan; press crumb mixture firmly onto bottom of pan. Refrigerate until ready to fill.
Mix sweetened condensed milk, strawberries, and lime juice in large bowl until well blended. Gently stir in whipped topping. Pour over crust.
Freeze 6 hours or overnight. Let stand at room temperature 15 minutes before cutting to serve. Garnish with sliced strawberries.
Serves 12
1-1/4 cups crushed pretzels
1/4 cup butter or margerine melted
1 can sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
1 8oz. tub Cool Whip, thawed
Mix preztel crumbs and butter in a 13x9 inch pan; press crumb mixture firmly onto bottom of pan. Refrigerate until ready to fill.
Mix sweetened condensed milk, strawberries, and lime juice in large bowl until well blended. Gently stir in whipped topping. Pour over crust.
Freeze 6 hours or overnight. Let stand at room temperature 15 minutes before cutting to serve. Garnish with sliced strawberries.
Serves 12
Neufchatel Brownies
1 pkg. family-style brownie mix (simple, not fudge)
1 8oz pkg. Neufchatel cream cheese softened
1/4 cup sugar
1 egg
1/2 tsp. vanilla
1. Preheat oven to 325
2. Prepare bronie mix according to package directions. Sppon the batter into greased and floured 9-inch square pan. Set aside
3. Beat Neufchatel cheese and sugar until light and fluffy. Add egg and vanill extract. Beat 30 seconds, scraping down sides of bowl. Drop cheese mixture by tablespoonfuls onto brownie layer. With tip of knife, swirl vanilla into chocolate batter. Bake 45 minutes or until brownies pull away from sides of pan and center is firm. Cool; refrigerate until well chilled before slicing.
Note: Stir 1 cup chocolate chips into the chocolate batter as preparing, if desired.
1 8oz pkg. Neufchatel cream cheese softened
1/4 cup sugar
1 egg
1/2 tsp. vanilla
1. Preheat oven to 325
2. Prepare bronie mix according to package directions. Sppon the batter into greased and floured 9-inch square pan. Set aside
3. Beat Neufchatel cheese and sugar until light and fluffy. Add egg and vanill extract. Beat 30 seconds, scraping down sides of bowl. Drop cheese mixture by tablespoonfuls onto brownie layer. With tip of knife, swirl vanilla into chocolate batter. Bake 45 minutes or until brownies pull away from sides of pan and center is firm. Cool; refrigerate until well chilled before slicing.
Note: Stir 1 cup chocolate chips into the chocolate batter as preparing, if desired.
Ghirardelli Classic Brownies
Ghirardelli Classic Brownies
4 oz. Ghirardelli semi-sweet batking bar
1/2 cup unsalted butter cut into pieces
1 c. brown sugar, packed
1 tsp. vanilla
2 large eggs
3/4 cup and 2 tbsp. all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 cup Ghirardelli semi-sweet chips
Preheat oven to 350. Butter and flour an 8"x8" pan. In a heavy 1-1/2 qt. saucepan melt chocolate bar and butter over low heat, stirring until smooth. Remove pan from heat; let cool to room temperature. Stir in brown sugar and vanilla. Add eggs, mix well. In bown, sift together flour, baking powder and salt. Slowly fold flour mixture into chocolate mixture; mix well. Stir in chips. Pour batter in pan. Bake for 25-30 minutes, or until a tester comes out clean.
4 oz. Ghirardelli semi-sweet batking bar
1/2 cup unsalted butter cut into pieces
1 c. brown sugar, packed
1 tsp. vanilla
2 large eggs
3/4 cup and 2 tbsp. all purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 cup Ghirardelli semi-sweet chips
Preheat oven to 350. Butter and flour an 8"x8" pan. In a heavy 1-1/2 qt. saucepan melt chocolate bar and butter over low heat, stirring until smooth. Remove pan from heat; let cool to room temperature. Stir in brown sugar and vanilla. Add eggs, mix well. In bown, sift together flour, baking powder and salt. Slowly fold flour mixture into chocolate mixture; mix well. Stir in chips. Pour batter in pan. Bake for 25-30 minutes, or until a tester comes out clean.
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