Frosted Banana Bars
FOR THE BANANA BARS:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)
FOR THE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla extract
3 3/4 to 4 cups confectioners' sugar
FOR THE BANANA BARS:
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas.
Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
FOR THE FROSTING:
In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Source: Reiman Publications, LLC. © 2002
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Raz Ma Taz Bars
1/2 cup butter or oleo
2 cups white morsels
2 large eggs
1/2 cup sugar
1 cup flour
1/2 tsp. salt
1/2 tsp. almond extract
1/2 cup seedless raspberry jam
1/2 cup toasted, sliced almonds
Preheat oven 325°F. Grease and sugar 9" square baking pan.
Melt butter in medium, micro-safe bowl on high for 1 min; stir. Add 1 cup morsels; let stand. Do not stir.
Beat eggs in large bowl until foamy. Add sugar; beat until light lemon colored, 5 min. Stir in morsel/butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
Bake for 15-17 min. until light golden brown around edges. Remove from oven to wire rack.
Heat jam in small, micro-safe bowl on high for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.
Bake for 25-20 min. until edges are browned. Cool completely in pan on wire rack. Cut into bars.
From: Kathy's Korner - ref:08/07/04
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Baklava
Baklava:
1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
Topping:
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Preheat oven to 350°F (175°C). Butter a 9x13 inch baking dish.
Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter.
Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
Bake in preheated oven 50 minutes, until golden and crisp.
While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered. Makes 1 - 9x13 inch dish
From: Allrecipes - ref:04/27/02
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CHOCOLATE TOFFEE CARAMEL BARS
1 pkg. Pillsbury Butter Recipe Cake Mix
1/3 c. oil
2 eggs
½ pkg. (1 c.) choc. chips
1 c. vanilla milk chips
3 choc.-covered toffee candy bars, cut
½ c. butter or marg.
32 vanilla caramels, unwrappped
14z can condensed milk
Heat oven to 350°F. Grease 13x9" pan.
In large bowl, combine cake mix,
oil and eggs; blend well.
Stir in choc. chips, vanilla chips, and candy bar pieces. (Mixture will be thick.)
Press half of mixture in bottom of greased pan.
Bake at 350°F. 10 min.
Meanwhile, in double boiler, combine butter,
caramels and condensed milk in top.
Cook over boiling water until caramels are melted and mixture is smooth, stirring occasionally.
Slowly pour caramel mixture evenly over partially baked crust.
Top with remaining cake mix mixture.
Bake an additional 25-30 min.
or until top is set and edges are deep golden brown. Cool 20 min.
Run knife around sides of pan to loosen bars.
Cool 40 min. Refrigerate 1 hour.
Cut into bars.
Store in refrigerator or freeze. 24 bars. Thanks to my daughter Mary Cypress, CA - ref:12/13/98
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PUMPKIN WHITE CHIP MACADAMIA NUT BARS
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup Solid Pack Pumpkin
1 egg
2 tsp. vanilla extract
2 cups (12-ounce package) white morsels, divided
2/3 cup chopped macadamia nuts
Combine flour, cinnamon, cloves and baking soda in small bowl.
Beat butter and sugars in large mixer bowl until creamy.
Beat in pumpkin, egg and vanilla until blended;
gradually beat in flour mixture.
Stir in 1½ cups white morsels and nuts.
Spread into greased 15½x10½-inch jelly-roll pan.
Bake in preheated 350º oven for 18 to 22 minutes
or until wooden pick inserted comes out clean.
Cool in pan on wire rack.
Melt remaining morsels in microwave or double boiler.
Drizzle over bars.
Yield: about 3 dozen.
(VERY MOIST AND YUMMY)Thanks to Cyberperson somewhere - ref:12/21/97
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APRICOT SQUARES
1 c. sugar
2 c. + 1 tbl. flour
3/4 c. butter
1 1/3. flaked coconut
1 egg
1/2 c. chopped nuts
1 tsp. vanilla
1/2 tsp. baking powder
1 jar apricot jam
Cream butter, sugar, add egg, vanilla, flour.
Add nuts and coconut.
Spread 2/3 of this mixture in a greased &
floured pan (9x13).
Spread jam over this;
then drop bits of dough over the jam
so that the jam "peeks" through.
Bake @ 350° F. for35-45 min.,
until golden brown. Thanks to Liz from Kihei, HI ref: 8/16/98
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CHERRY CHEWBILEES
Crust:
1 cup walnut pieces, divided
1 1/4 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2 c. shortening
1/2 c. flake coconut
Filling:
2 - 8 oz. pkgs.cream cheese, softened
2/3 c. granulated sugar
2 eggs
2 tsp. vanilla
1 lg. can cherry pie filling
Heat oven to 350°F.
Grease 13X9X2-inch pan with shortening. Set aside.
Chop 1/2 cup nuts coarsely for topping. Set aside.
Chop remaining 1/2 cup finely.
For crust, combine flour and brown sugar.
Cut in shortening until fine crumbs form.
Add 1/2 cup finely chopped nuts and coconut.
Mix well. Remove 1/2 cup. Set aside.
Press remaining crumbs in bottom of pan.
Bake at 350° for 12 - 15 minutes,
until edges are lightly browned.
For filling, beat cream cheese, granulated sugar, eggs and vanilla
in small bowl at med. speed of electric mixer until smooth.
Spread over hot baked crust. Return to oven.
Bake 15 minutes longer.
Spread cherry pie filling over cheese layer.
Combine reserved coarsely chopped nuts
and reserved crumbs. Sprinkle evenly over cherries.
Return to oven. Bake 15 minutes longer.
Cool. Refrigerate several hours.
Cut into bars. Serves about 12 - 16 people.
Special Thanks to Charlene's Homepage - ref: 11/02/97
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CHERRY SQUARES
1/2 c. butter
1 tsp. vanilla
2 c. sugar
2 c. flour
4 eggs
1 can cherry pie filling
Grease pan and flour.
Cream butter and sugar.
Add eggs, vanilla and flour.Spread 3/4 of dough on jelly roll pan 11x17.
Spread 1 can cherry filling on top.
Drop remaining mixture on top of that.
Bake for 30 min. 375° F.
Cut into squares. From the archives of Gramma Alexander - ref:02/22/98
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Coco Krispies Treats
1 cup white Karo syrup
1 cup sugar
1-1/2 cups peanut butter
4 cups Cocoa Krispies cereal
Bring Karo syrup and sugar to a full boil.
Remove from heat and stir in remaining ingredients.
Spoon by tablespoons onto waxed paper and let cool.
Pack in air tight container.
Thanks To My Friend Sherry, Whittier, CA - ref:2/28/99
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APPLE BARS
3 cups peeled and coarsely chopped apples
3 cups all-purpose flour
2 cups sugar
3 eggs, beaten
1/2 cup vegetable oil
1/2 cup applesauce
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
Mix all ingredients together in a large bowl until well blended.
Batter will be very thick and lumpy.
Spoon into a greased and floured 13" x 9" pan and
bake at 325°F for 45 minutes or until a toothpick inserted
into mixture comes out clean.
Allow to cool completely and cut into bars.
Thanks Laurie - ref:9/30/00
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Black Forest Brownie Torte 