MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cake Mix Bar Cookies Categories: Bars Yield: 16 Servings 1 pk Cake mix; any flavor 1 Egg 1/2 c Oil 1/4 c Water 1 c Chocolate chips OR Butterscotch chips OR Vanilla chips 1 c Nuts; chopped Mix first 4 ingredients in a bowl until almost all the lumps are gone. Add the chocolate chips and the nuts. Bake in a greased 9x13 pan at 350~ for 25 minutes. Cool and cut into squares. From: Beynong@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookies 'n Cream Cheesecake Squares Categories: Bars Yield: 4 Servings 1 (1 lb.) package chocolate Sandwich cookies, divided 2 tb Butter or margarine, Melted 4 pk (8 oz, each) cream cheese, Softened 1 c Sugar 1 Teasp vanilla 4 Eggs Place 20 cookies in food processor, cover and process until finely ground. Add butter; mix well. Press onto bottom of 13 X 9 baking pan. Coursely chop remaining 15 cookies; set aside. Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix until blended. Stir in 1 1/2 cups of the reserved chopped cookies. Pour into crust. Sprinkle with remaining chipped cookies. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Makes 18. (From Kraft Cream Cheese package) From: Pamela A. Luttenberger MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rhubarb Bar Cookies-Update Categories: Bars Yield: 1 Servings 1 1/2 c Rhubarb; cut 1/2 inch thick 1 c Raisins 1/4 c Water 1 1/2 c Sugar 1/2 c Butter or margarine 2 Eggs 1 ts Lemon juice 2 1/2 Cup Flour 1 ts Soda 1 ts Salt 2 ts Baking powder Cook rhubarb, raisins and water until mixture is mushy, set aside to cool. Cream together sugar and butter. Add eggs one at a time. Add lemon juice and mix well. SIft flour, soda, salt and baking powder together; add to creamed mixtue. Stir in rhubarb mixture; mix well. Spread in a greased 12x15 inch cookie sheet. Bake about 25 minutes at 350 degrees F. Cool and cut into bars. NOTES : From mom's collection. Recipe by: Aurora Beacon News (date lost) Posted to MC-Recipe Digest V1 #19 by Patty on Dec 14, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Seven Layer Cookies Categories: Bars Yield: 4 Servings 1 Stick margarine 1 c Graham cracker crumbs 1 c Chocolate chips 1 c Butterscotch chips 1 c Chopped walnuts 1 c Coconut flakes 6 oz Eagle Brand sweetened Condensed milk 1999 2:0 MM by Helen Peagram Pour melted margarine in 8x13 pan Sprinkle graham cracker crumbs over margarine Sprinkle next 4 ingredients in order Pour milk over all Bake at 350* for 30 minutes (No Longer) Cool, cut into squares Keep refrigerated These are a favorite of not only my family, but co-workers as well. From: Charlene Date: Wednesday, September 15, MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sinful Neiman Marcus Bar Cookies * Categories: Bars Yield: 24 Servings MMMMM----------------------PATTI - VDRJ67A--------------------------- MMMMM---------------------------CRUST-------------------------------- 1 pk Yellow cake mix 1 Egg; slightly beaten 1/2 c Butter; melted MMMMM--------------------------LAYERING------------------------------- 8 oz Chocolate chips 3/4 c Nuts; chopped 8 oz Cream cheese; softened 2 Eggs; slightly beaten 1 ts Vanilla 1 lb Powdered sugar 1 c Coconut (opt) Mix crust ingredients together well. Press in bottom of 9x13" pan. Press in the chocolate chips and nuts. Mix cream cheese, powdered sugar, eggs and vanilla. Pour over all. Bake for 1 hour and 5 minutes at 300~. If desired, sprinkle coconut over nuts and then top with cream cheese mix. From: Beynong@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coffee-Toffee Ice Cream Squares Categories: Bars, Froz dezrt Yield: 15 Servings 1/2 pk (18 oz.) Pillsbury Refrigerated sugar Cookies 3/4 c Chocolate coated toffee Chips 1 1/2 c Whipping cream 3 tb Powdered sugar 1 qt Haagen-Daz Coffee Ice Cream Slightly softened 1 Jar (11.75 oz.) hot fudge Ice cream topping, at Room temperature Heat oven to 350. Cut cookie dough into 1/2 inch slices. Arrange slices in bottom of ungreased 13x9 inch pan. With lightly floured fingers, press dough evenly in pan. Sprinkle 1/2 cup of the toffee chops over dough. Bake at 350 for 10-15 minutes or until light golden brown. Cool 45 minutes or until completely cooled. In small bowl, combine whipping cream and powdered sugar; beat until soft peaks form. Set aside. Spoon ice cream over crust; spread evenly. Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 cup of toffee chips. Freeze 1 1/2 hours or until firm. Cover with foil; store in freezer. Per serving: 88 Calories (kcal); 9g Total Fat; (88% calories from fat); trace Protein; 2g Carbohydrate; 33mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe By :Pillsbury Classic Cookbooks June 1999 From: Laurie R Wise Date: Saturday, September 25, 1999 6:34 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Applesauce Squares Categories: Bars Yield: 9 Servings 1/2 c Shortening 1 c Brown sugar 1 Egg 3/4 c Applesauce 2 c Flour 1 ts Baking powder 1/2 ts Salt 1/4 ts Baking Soda 1 ts Cinnamon 1 ts Nutmeg 1/2 c Raisins 1/2 c Walnuts, chopped 9 Walnuthalves for garnish 1. Preheat oven to 350 F. 2. In large bowl, cream shortening and sugar until creamy. 3. Stir in egg, than applesauce. Blend in reminding ingridients except walnut halves. 4. Spread mixture into an 8" square non stick baking dish. 5. Place walnut halves on top of dough. 6. Bake for 40 minutes, or until firm to the touch. 7 Cool in pan;cut into nine squares. Typed by Brigitte Sealing MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apricot Almond Squares Categories: Bars Yield: 36 Servings MMMMM-------------------AMERICAN MEASUREMENTS------------------------ 1 pk Yellow or white cake mix W/pudding (18 to 21 Ounce Size) 1/2 c Margarine or butter; melted 1/2 c Finely chopped almonds 1 1/3 Cup Apricot Preserves; divided 8 oz Cream cheese; softened 1/4 c Granulated sugar 2 tb All-purpose flour 1/8 ts Salt 1 ts Vanilla flavoring 1 Egg 1/2 c Flaked coconut 36 Bars. Preheat oven to 350 degrees F. Generously grease a 9-by-13-inch pan. In a large bowl, combine cake mix and margarine; mix at low speed until crumbly. Stir in almonds. Reserve 1 cup of this mixture in a separate bowl. Press remaining mixture in bottom of greased pan. Carefully spread 1 cup of the preserves over base. This may be easier if you warm the preserves slightly. In the same bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well-blended. Beat in remaining 1/3 cup preserves at low speed. Carefully spread mixture over base. Combine reserved mixture and coconut; sprinkle over filling. Bake for 30 to 40 minutes or until golden brown and center is set. Cool completely. Cut into bars. Store in refrigerator. Makes Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apricot Squares Categories: Bars Yield: 1 Servings 2/3 c Dried apricots 1/2 c Butter, softened 1/4 c Sugar 1 1/3 Cup Flour, divided 1 c Light brown sugar, packed 2 Eggs 1/2 c Chopped almonds or walnuts 1/2 ts Double-acting baking Powder 1/2 ts Vanilla 1/4 ts Salt Confectioners sugar You can use either almonds or walnuts in this recipe-each gives a very different flavor. In a small saucepan, place apricots and cover with water. Cook, covered, over low heat for 15 minutes. Drain, and when apricots are cool enough to handle, chop finely. Set aside. Preheat oven to 350 . Grease 8 x 8-inch baking pan. In a large bowl, beat butter, sugar and 1 cup flour until well mixed and crumbly; pat into bottom of pan. Bake 20 minutes at 350 or just until golden. While batter is in oven, use the same bowl to mix all remaining ingredients (including apricots) except confectioners sugar. Pour over baked layer and return to oven for 25 minutes. Remove from oven; cool in pan before cutting in squares or oblongs with a sharp knife. Dust with confectioners sugar. Yield: 16-20 squares or oblongs. Martina Boudreau, St. Louis, MO Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apricot Squares Lhj Categories: Bars Yield: 1 Servings 1 c Sugar 1 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 1/4 c Butter or margarine; cut up 1 c Chopped dried apricots 1/2 c Slivered almonds 2 lg Eggs 1/2 ts Grated lemon peel 1/4 ts Almond extract 1. Heat oven to 350 F. Grease an 8-inch square baking pan. Combine sugar, flour, baking powder, salt and butter in food processor; process until mixture resembles coarse crumbs, 5 seconds. Add apricots, almonds, eggs, lemon peel and extract and pulse until just combined, scraping side of bowl as needed. Spread in prepared pan. 2. Bake 40 minutes, until golden and toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares. Makes 16 squares. Dried apricots give a chewy texture to these bar cookies. Almonds add contrast, and fiber, too. Prep time: 10 minutes Baking time: 40 minutes Degree of difficulty: Easy Low-calorie PER SQUARE: Calories 155, Total Fat 6 g, Cholesterol 34 mg, Sodium 99 mg, Carbohydrates 24 g, Protein 3 g DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g LHJ ONLINE http://www.lhj.com 1998, Meredith Corporation, MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest V1 #29 by Roberta Banghart on Dec 18, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Banana Cream Brownie Squares Categories: Bars Yield: 9 Servings 3/4 c Dry roasted peanuts; Chopped, divided 1 pk Brownie mix; (15 ounces) 3 md Bananas 1 1/4 Cup Milk 1 pk Instant vanilla pudding; (5.1 ounces) 1 Container frozen whipped Topping; Thawed, (8 ounces) Divided 1 Square unsweetened baking Chocolate; (1 ounce) Preheat over to 350 degrees F. Chop peanuts using Food Chopper. Prepare brownie mix according to package directions. Stir in 1/2 chopped peanuts. Pour into 9" square baker. Bake 24-27 minutes. Cool completely. Slice 2 bananas using Egg Slicer Plus. Layer over brownie. In Classic 2-qt Batter Bowl, whisk pudding mix into milk using 10" Whisk; beat until mixture just begins to thicken. Fold in 2 1/2 cups whipped topping, using Super Scraper. Quickly spread pudding mixture over sliced bananas. Refrigerate 30 minutes. Sprinkle remaining 1/4 cup peanuts over pudding mixture. Attach Open Star Tip to Easy Accent Decorator; fill with remaining whipped topping. To serve, cut into squares using Slice "N Serve; pipe with whipped topping. Using Cheese Grater, grate chocolate over dessert. Slice remaining banana and strawberries using Egg Slicer Plus. Top each square with banana and strawberry slices. Recipe by: Pampered Chef By Kim on Jul 15, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Birdseed Granola Squares Categories: Bars Yield: 40 Servings 1/3 c Margarine 3/4 c Liquid honey 1/2 c Lightly packed brown sugar 2 c Rolled oats 1 c Natural bran 1 c Sunflower seeds 1 c Chopped Raisins/apricot/date 1/2 c Chopped nuts walnuts, Pecans 1/4 c Sesame seeds In small saucepan, melt margarine over low heat. Add honey and sugar; stir and bring to boil. Simmer 5 min, remove from heat and let cool slightly. In large bowl, combine rolled oats, bran, sunflower seeds, dried fruit, nuts, and sesame seeds. Gradually stir in sugar mixture. Firmly press into lightly greased 11x7 inch baking dish; bake in 350 F oven for 15 min or until golden. Let cool and cut into squares. Makes about 40 (small). Per square: 104 cal, 5 g fat, 15 mg sodium, 2 g protein, 15 g carbohyd. Good source of fiber Source: The Lighthearted Cookbook by Anne Lindsay 1988 Heart and Stroke Foundation of Ontario Shared and tested without nuts and sesame seeds (sweet & sticky) by Elizabeth Rodier Aug 93 From: Robert-Miles@usa.Net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Blueberry Crumbcake Squares Categories: Bars Yield: 24 Servings MMMMM------------------------CAKE BATTER----------------------------- 1 c Unsalted butter; softened 1 1/2 c Sugar 3 Eggs 2 ts Vanilla extract 2 1/2 Cup Unbleached All-purpose flour 2 ts Baking powder 3 Egg yolks 1/4 c Milk or buttermilk 1 qt Blueberries; rinsed, Picked Over and dried MMMMM-----------------------CRUMB TOPPING---------------------------- 2 c Unbleached all-purpose Flour 1/3 c Sugar 1/3 c Brown sugar 1/2 ts Cinnamon 1/4 ts Nutmeg 3/4 c Unsalted butter; melted PREHEAT THE OVEN TO 350F. Butter a 12-by-18-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in the prepared pan. Scatter the blueberries evenly over the batter, pressing them in gently. FOR THE CRUMBS: MIX THE FLOUR, SUGARS, cinnamon and nutmeg in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible. Bake the cake about 40 minutes until batter is firm and crumbs are well-colored. Cool the cake in the pan on a rack. Cut the cooled cake into 24 3-inch squares. Remove the squares from the pan to a platter. VARIATIONS: Substitute 4 cups pitted sour cherries for the blueberries. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Blueberry Crumbcake Squares *P Guest Chef Categories: Bars Yield: 1 Servings 1 1/2 c Sugar 2 ts Vanilla extract 2 ts Baking powder 1/4 c Milk ;or buttermilk 1 qt Blueberries Crumb Topping 1/3 c Sugar 1/3 c Brown sugar 1/2 ts Cinnamon 1/4 ts Nutmeg PREHEAT THE OVEN to 350F. Butter a 12- by-18-inch jelly roll pan and = line the bottom with a sheet of parchment or waxed paper. In a large mixer = bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in = three additions, alternating with the yolks and milk, beginning and = ending with the flour. Spread the batter evenly in the prepared pan. = Scatter the blueberries evenly over the batter, pressing them in gently. For the crumbs, mix the flour, sugars, cinnamon and nutmeg in a bowl. Melt = the butter and stir it in evenly. Rub the mixture to coarse crumbs by = hand. Scat- ter the crumbs over the berries as evenly as possible. Bake the = cake about 40 minutes until batter is firm and crumbs are well colored. = Cool the cake in the pan on a rack. Cut the cooled cake into 24 3-inch = squares. Remove the squares from the pan to a platter. VARIATIONS: Substitute 4 = cups pitted These are easy to make for a crowd and have the same delicate texture as the larger baked crumbcakes. sour cherries for the = blueberries. Nick Malgieri PRODIGY Service Guest Chef From: Stu MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brownie Mint Sundae Squares Categories: Bars Yield: 10 Servings (21.5 to 23.6 oz.) fudge Brownie mix 3/4 c Coarsely chopped walnuts 1 cn (14 oz.) sweetened Condensed Milk 2 ts Peppermint extract Green food coloring, Optional 2 c (1 pint) heavy cream, Whipped 1/2 c Mini chocolate chips Hot Fudge Sauce Makes 2 Cups 1 c (6 oz.) semi-sweet Chocolate Chips =OR= 4 Squares (4 oz.) semi-sweet Chocolate 2 tb Margarine or butter 1 cn (14 oz.) sweetened Condensed Milk 2 tb Water 1 ts Vanilla extract Prepare brownie mix as package directs; stir in walnuts. Turn into aluminum foil-lined and greased 9 x 13-inch baking pan. Bake as directed. Cool thoroughly. In large bowl, combine sweetened condensed milk, extract and food coloring if desired. Fold in whipped cream and chips. Pour over brownie layer. Cover; freeze 6 hours or until firm. To serve, lift from pan with foil; cut into squares. Serve with Hot Fudge Sauce or chocolate ice cream topping if desired. Garnish as desired. Freeze leftovers. Hot Fudge Sauce Makes 2 Cups In small heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and water. Cook and stir constantly until thickened, about 4 minutes. Add vanilla. Serve warm over ice cream or as a fruit dipping sauce. Refrigerate leftovers. To Reheat: In small heavy saucepan, combine desired amount of sauce with small amount of water; stir constantly over low heat until heated through. Microwave: In 1-quart glass measure with handle, combine ingredients. Cook on 100 percent power (high) 3 to 3-1/2 minutes, stirring after each minute. Proceed as above. From: Dsauer7800@aol.Com Date: Fri, 7 May 1999 13:34:23 Edt MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butter Crunch Squares - Uk Categories: Bars Yield: 18 Servings 3 c All-purpose flour 1/2 lb Butter or margarine 1 c Sugar; superfine 4 ts Ground cinnamon; divided Use 2 Egg yolks 1 Egg white; see pantry note 1 2/3 Cup Chopped pecans; Coarse These squares are almost like granola bars but they have an extra crumbly topping. PANTRY NOTE: Linda suggests using medium organic eggs; and, superfine granulated white sugar. 1. Sift the flour into a large bowl. Rub in the butter or margarine and stir in 2/3 cup of the sugar. Stir in 3 teaspoons of cinnamon and the egg yolks. 2. Divide the mixture between two buttered shallow 9-inch square baking pans and press down lightly. Brush the surfaces with lightly beaten egg white. Top with the nuts mixed with remaining sugar and cinnamon. 3. Bake in preheated oven at 350F degrees for 20 to 25 minutes. 4. Cut the squares while still warm and allow them to cool in the pan. Lift them out carefully before they are cold. Makes 18 pieces. Each 253 cals (51%cff), 15g fat. Prep: 20-25 minutes; Cook 25-30 minutes. >kitpath@earthlink.net 12/98 Recipe by: Linda McCartney On Tour (1998) Posted to MC-Recipe Digest V1 #26 by kitpath@earthlink.net on Dec 17, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butter Pecan Squares Categories: Bars Yield: 4 Servings 1/2 c Butter, softened 1/2 c Light brown sugar, packed 1 Egg 1 ts Vanilla extract 3/4 c All-purpose flour 2 c Hershey's milk chocolate Chips (11.5 oz.), 3/4 c Chopped pecans (divided) Heat oven to 350 degrees. Grease 8 or 9 inch square pan. In small mixer bowl cream sugar, butter, egg, vanilla until light and fluffy. Blend in flour. Stir in 1 cup chocolate chips and 1/2 cup pecans. Spread into prepared pan. Bake 20-30 minutes or until lightly browned. Remove from oven, immediately sprinkle with remaining 1 cup chips. Let stand 5 to 10 minutes or until chips soften, spread evenly. Sprinkle with remaining 1/4 cup pecans. Press gently onto chocolate. Cool completely. Cut into squares. Recipe By : From: Fred Ball Date: 20 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butter Tart Squares Categories: Bars Yield: 4 Servings 1 c Flour 1/4 c Sugar 1/2 c Butter TOPPING 2 tb Butter, melted 2 Eggs, lightly beaten 1 c Brown sugar, packed 2 Tables flour 1/2 Teasp vanilla 1/2 Teasp baking powder pn Salt 1 c Raisins 1/2 c Coarsely chopped pecans Preheat oven to 350 degrees F. In bowl, combine flour with sugar; with pastry blender cut in butter until crumbly. Press into a 9 X 9 inch square baking pan. Bake in oven for 15 minutes. TOPPING: In bowl mix together butter & eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base. Bake in oven 20-25 minutes or until done. Let cool on rack before cutting into small squares. Makes 16 squares. From: Pam Luttenberger on Mar 31, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Bran Nut Squares Categories: Bars Yield: 1 Servings 1/4 c Shortening 1 c Brown sugar 1 Egg 1 c Flour 1 ts Baking powder 1/4 ts Salt 1/4 c Nut meats 1/4 c Bran Cream shortening. Add sugar and cream well. Add egg and beat. Add dry ingredients, nuts and bran. Spread in shallow pan, bake about 30 minutes, at 350 F. Cut into suqares and roll in confectioner's sugar. Source: Mrs. P. A. Easton, Springboro Grange, Warren County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Oat Squares Categories: Bars Yield: 3 Servings 2 c Oats, quick or instant 1 c Brown sugar (packed) 1/2 c Butter, melted 1/2 ts Vanilla extract Mix oats and brown sugar, mix in butter and vanilla. Divide mixture evenly in 2 ungreased 8-inch square pans, spread evenly. Bake at 375 degrees F. for about 10 minutes or until it looks golden-brown. Squares will be soft, but will harden when cool. Allow to cool for 5 minutes, then mark in squares with a sharp knife. Loosen edges and allow to cool before removing from pans. NOTES: * Easy butterscotch oatmeal pan cookies -- The easiest cookies (actually cookie-like objects) to make. My mother makes these, I don't know where the recipe is from. Yield: makes 30-40. : Difficulty: easy. : Time: 5 minutes preparation, 15 minutes cooking and cooling. : Precision: approximate measurement OK. : Guy Middleton : University of Waterloo, Waterloo, Ont. : gamiddleton@watmath MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Squares Categories: Bars Yield: 16 Servings 3/4 c Sifted all-purpose flour 1 ts Baking powder 1/4 ts Salt 1/4 c Butter or margarine 1/4 c Evaporated milk 3/4 c Brown sugar 1 Egg, unbeaten 1/2 ts Vanilla 1/4 c Walnuts, broken 1. Sift flour, baking powder, and salt together onto a piece of paper. 2. Melt the butter in a 2qt. saucepan. 3. Remove from heat and stir in the evaporated milk, brown sugar, egg, and vanilla. 4. Add flour mixture all at once and mix until smooth. 5. Fold in the nuts 6. Spread in greased 8 inch square pan. Bake in 350F for 30 minutes, or until it shrinks away from the sides of the pan. Cool in pan. Cut into 16 two inch squares. From back of Pet Milk Evaporated Can many, many years ago. Typed in by Bobbie Beers From: (Local) Cooking & Recipes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cakey Gingerbread Squares Categories: Bars Yield: 12 Servings Dottie Cross TMPJ72B 8 tb Unsalted butter; at Room temperature 1/2 c Sugar 2 lg Eggs Grated zest of 1 orange 2 1/2 Cup Sifted All-purpose flour 2 ts Baking soda 2 ts Ground ginger 1 ts Ground cinnamon 1/2 ts Ground allspice 1/2 ts Ground nutmeg 1/2 ts Salt 1/4 ts Ground cloves 1 c Unsulfured molasses 1 c Boiling water Confectioners' sugar; for Dusting Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners' sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Centennial Lemon Squares Categories: Bars Yield: 8 Servings 1 c Powdered sugar 1/4 ts Salt 1 c Flour 1/2 c Margarine 1 c Sugar 1/2 ts Baking powder 2 Eggs 4 tb Lemon juice Lemon rind; grated 1 tb Margarine 1. Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix well. Work in 1/2 cup margarine. Press mixture in 8-inch square pan. 2. Bake in preheated 350-degree oven for 15 minutes. Remove from oven. 3. Combine the 1 cup regular sugar, baking powder and remaining 1/8 teaspoon salt. Blend in slightly beaten eggs, 2 tablespoons lemon juice and lemon rind. Spread over baked mixture. Return to oven. Bake for 20 minutes longer. Remove from oven and cool completely. 4. Combine remaining 3/4 cup powdered sugar, remaining two tablespoons lemon juice and 1 tablespoon margarine for glaze. Spread over lemon mixture. Cut into squares to serve. Recipe by: Jo Anne Merrill By Joseph Rivers on Dec 03, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cheesecake Squares Categories: Bars Yield: 4 Servings 1 c Flour 1/3 c Packed brown sugar 1/4 c Plus 2 Tbsp. margarine, Softened 1 (8 oz.) pkg. cream cheese, Softened 1/4 c Sugar 1 Egg 2 tb Milk 1 tb Lemon juice 1/2 ts Vanilla 1 tb Finely chopped pecans 350 (37-45 minutes) *Ungreased 8-inch pan Preheat oven to 350 . Combine flour and brown sugar. Cut in margarine until mixture resembles coarse meal. Reserve 1 cup of crumb mixture; set aside. Press remaining mixture into ungreased 8-inch square pan. Bake at 350 for 12 to 15 minutes. Meanwhile, beat cream cheese with mixer until light and fluffy. Gradually add sugar mixing well. Add egg, milk, lemon juice and vanilla, beating well. Spoon cream cheese mixture over baked crust. Combine reserved crumb mixture and pecans; sprinkle over cream cheese mixture. Bake at 350 for an additional 25 to 30 minutes. Cool and cut into squares. From: Spope1197@aol.Com on Feb 10, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Candy Squares Categories: Bars Yield: 24 Servings 1/2 c Margarine (melted) 2 c Vanilla wafer crumbs 1 c Chopped walnuts 6 oz Pkg. chocolate chips 1 1/2 c Flaked coconut 2/3 c Evaporated milk 1 c Brown sugar (firmly packed) Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Cheesecake Squares Categories: Bars Yield: 25 Servings 1 c Flour 1/2 c Sugar 3 tb Cocoa 1 ts Baking powder 1/2 c Butter or margarine; Softened 1 Egg 1 ts Vanilla 1/2 c Finely chopped walnuts 8 oz Cream cheese 1/3 c Sugar 1/2 c Sour cream 1 tb Flour 2 ts Grated orange peel 1/2 ts Vanilla Line the bottom and sides of a (' square baking pan with strips of foil that overlap sides. Grease foil and pan sides. In a bowl, combine 1 cup flour, 1/2 cup sugar, 3 T. cocoa and 1 tsp. baking powder. Cut in 1/2 cup of soft butter until fine crumbs are formed. Separate 1 egg and add yolk to flour mixture (save white for filling). Also, add 1 tsp. vanilla and 1/2 cup finely chopped walnuts; mix well. Turn into the baking pan and press firmly over pan bottom. Bake at 325 degrees for 15 min. Meanwhile, combine in a large mixing bowl, 8 ounces of cream cheese, 1/3 cup sugar, 1/2 cup of sour cream, 1 T. flour, 1/4 tsp. salt, 2 tsp. grated orange peel, 1/2 tsp.vanilla, 1 egg and the reserved egg white. beat until well blended. REmove pan from oven and pour in filling. Bake for 20-25 min. longer or until set. Cool in pan for about 1 hour, then garnish top with chocolate curls. Cover and chill well. Cut into bars. Recipe by: Nancy Posted to MC-Recipe Digest V1 #000 by Sean Coate on September 15, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Cheesecake Squares with Raspberry Sauce Categories: Bars Yield: 18 Servings CRUST 22 Dark chocolate; icing Filled Sandwich cookies finely Crushed 2 tb Butter or margarine; Melted FILLING 2 c (12 Ounce pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels 3 pk (8 Ounce each) cream Cheese; softened 1 1/4 Cup (14 Ounce can) Carnation Sweetened Condensed Milk 2 Eggs; at room temperature 1 c Sour cream 2 tb Brandy 1/2 ts Ground cinnamon 1/2 ts Almond extract Whipped Cream; (optional) RASPBERRY SAUCE 1 1/2 c (12 Ounce bag) frozen; Slightly sweetened Raspberries 1/4 c Granulated sugar For Crust: Line 13x9 inch baking pan with two layers aluminum foil. In medium bowl, combine crumbs and butter; firmly press onto bottom of foil-lined pan. Chill. For Filling: In medium, heavy saucepan over low heat, melt morsels, stirring until smooth; cool. In large mixer bowl, beat cream cheese until light and smooth. Gradually beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Gradually beat in cooled chocolate and sour cream. Stir in brandy, cinnamon and almond extract. Spoon into crust. Bake in preheated 325F oven on middle rack for 55 to 65 minutes or until set. Cool in pan on wire rack for 1 to 2 hours. Cover; chill at least four hours or overnight. Gently lift cheesecake out of pan; cut into 2x3 inch pieces. Serve with Raspberry Sauce and whipped cream. Raspberry Sauce: In medium saucepan, combine 1 1/2 cups (12 oz bag) frozen, slightly sweetened raspberries and 1/4 cup granulated sugar. Bring to a boil; reduce heat and simmer for 7 to 8 minutes. Pour into blender or food processor; cover and blend for 30 to 45 seconds. Strain to remove seeds. Cover and chill. posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 21 Jun 94 By tranch on September 07, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Pecan Squares Categories: Bars Yield: 4 Servings 1/2 c (125 mL) Golden Crisco Shortening 1/2 c (125 mL) firmly packed Brown Sugar 1 Egg 1 tb (15 mL) milk 1 ts (5 mL) vanilla 3/4 c (175 mL) all-purpose flour 3/4 c (175 mL) chopped pecans, Divided 2 c (500 mL) milk Hershey's Chipets, divided 1. Heat oven to 350 F (180 C). Grease 8 x 8 x 2-inch (2 L) pan with Golden Crisco Shortening. Set aside. 2. Cream Golden Crisco Shortening, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Reduce speed to low. Add flour. Stir in one cup (250 mL) Hershey's Chipets and 1/2 cup (125 mL) nuts. Spread in pan. 3. Bake at 350 F (180 C) for 25 to 30 minutes, or until lightly browned. Remove from oven. Sprinkle with one cup (250 mL) Hershey's Chipets. Wait 5 minutes, or until chips soften. Spread evenly. Sprinkle with 1/4 cup (50 mL) nuts. Cool completely. Cut into 2 x 2-inch (5 cm x 5 cm) squares. Hint: Semi-sweet Hershey's Chipets can be used in place of milk chocolate. Makes: 16 squares Preparation Time: 15 minutes Baking Time: 25 to 30 minutes From: Cristie Hayes on Sept 20, 1999 MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip-Peanut Butter Squares - Pillsbury Categories: Bars Yield: 12 Servings 1 1/2 c Powdered sugar 1 1/2 c Creamy peanut butter 1 1/2 ts Vanilla 18 Ouces Chocolate Chip cookie Dough; such as Pillsbury refrigerated 12 Bars 20 Minutes) Sticky gooy bar cookies. Prep Time: 15 minutes (Ready in 2 hours Heat oven to 350 F. In medium bowl, combine powdered sugar, peanut butter and vanilla; mix well. Remove cookie dough from wrapper. With floured fingers, press half of dough in bottom of ungreased 8 or 9-inch square pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible. Bake at 350 F. for 30 to 35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate 1 hour or until chilled. Cut into bars. Serve chilled or at room temperature. SERVING SIZE: 1 Bar; Calories 460 Calories from Fat 230; Total Fat 26 g 40% mc by Pat Hanneman 12/98 Recipe by: The Pillsbury Company 1998 Posted to MC-Recipe Digest V1 #47 by Pat Hanneman on Dec 28, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Dream Squares Categories: Bars Yield: 24 Servings 2 c Graham cracker crumbs 1 1/2 lb Butter 6 c Sifted confectioners sugar 9 Eggs 8 Squares melted Unsweetened chocolate 3 ts Vanilla 2 c Chopped walnuts Line a 16x10-inch pan with one cup of graham cracker crumbs. In a mixing bowl, cream butter slowly, add sifted sugar one cup at a time until well creamed. Add eggs one at a time until well blended. Blend in vanilla, melted chocolate and walnuts. Pour over graham cracker crumbs. Top with remaining cup of graham cracker crumbs. Chill at least 4 hours or overnight. Cut into 24 squares. Compliments of Carriage House Restaurant, in the 1988 Western New York Restaurant and Recipe Guide. Typed for you by Joan MacDiarmid. From: Joan Macdiarmid Date: 06 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Ginger Squares - Cb Categories: Bars Yield: 9 Servings 1 1/4 Cup Flour 1/4 c Cocoa powder 1/2 ts Salt 2 ts Baking soda 1/2 c Light soft brown sugar 2 Eggs; separated 6 tb Corn oil 6 tb Milk 2 tb Candied ginger; chopped Finely MMMMM--------------------------FROSTING------------------------------- 2 tb Butter 1/4 c Cocoa powder 3 tb ;hot water 2 c Confectioners sugar 2 tb Candied ginger; chopped Finely Grease and line a 7-inch square cake pan. Sift together the flour, cocoa, salt, and baking soda into a bowl. Add the sugar. Blend the egg yolks, oil and milk. Pour into the center of the dry ingredients and beat well. Mix in the ginger. Beat the egg whites until stiff, then fold gently into the mixture. Turn the mixture into the prepared pan and bake in a medium oven, 350 F degrees, for about 45 minutes, or until well risen and firm. Remove from the oven, allow to cool in the pan for 5 minutes, then turn out on to a wire rack and leave to cool. To make the frosting, melt the butter in a pan. Blend the cocoa with the hot, not boiling, water, then pour into the confectioners sugar in a bowl. Add the butter and beat well to give a thick glossy frosting (use a little extra water if necessary). Add the ginger and beat well. Pour evenly over the top of the cake. Leave to set. Cut into squares to serve. _Chocolate_ Jennie Reekie, 1984. Exeter Books. ISBN 0-671-31170-0. Typos by Jeff Pruett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Peanut Squares Categories: Bars Yield: 24 Servings 1 c Margarine 6 Squares Semisweet Chocolate 1 c Coconut 1 1/2 c Graham Cracker Crumbs 1/2 c Unsalted Peanuts; Chopped 16 oz Cream Cheese; Softened 1 c Sugar 1 ts Vanilla 1. Microwave 3/4 cup margarine and 2 ounces chocolate on high 1 to 2 minutes or until melted when stirred, stirring every 30 seconds. 2. Stir in crumbs, coconut and peanuts. Press into bottom of 13 x 9 pan; chill 30 minutes. 3. Mix cream cheese, sugar and vanilla until well blended. 4. Spread over crust; chill 30 minutes. 5. Microwave remaining margarine and chocolate on high 1 to 2 minutes until melted when stirred, stirring every 30 seconds. 6. Spread over cream cheese layer. Chill; cut into squares. Recipe by: Kraft ad MM by Helen Peagram by sherilyn on Mar 05, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Raspberry Streusel Squares Categories: Bars Yield: 36 Servings 1 1/2 c All-purpose flour 1 1/2 c Quaker Oats, uncooked , (quick or old-fashioned) 1/2 c Granulated sugar 1/2 c Brown sugar, firmly packed 1 ts Baking powder 1/4 ts Salt (optional) 1 c Margarine or butter; Chilled 1 c Raspberry preserves or jam 6 oz Semisweet chocolate pieces 1/4 c Chopped almonds 3 oz Semisweet chocolate pieces OR 4 Ounce -White Chocolate, melted* , (Optional) Heat oven to 375 F. Combine flour, oats, sugars, baking powder and salt. Cut in margarine until mixture is crumbly. Reserve 1 cup for streusel; set aside. Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes. Spread preserves over crust; sprinkle evenly with chocolate pieces. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. Bake 30 to 35 minutes or until golden brown. Cool completely. Drizzle with melted chocolate, if desired. Cut into squares. *To melt chocolate: Place in medium microwaveable bowl. Microwave at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth. Nutrition Information (1 square): * Calories 150 * Fat 7g * Sodium 75 mg * Dietary Fiber 1g Source: Quaker Oats Prize-Winning Recipes (Daniella Nixon) 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias From: Steve Zielinski on Apr 19, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Squares Categories: Bars Yield: 1 Servings 3 tb Unsalted butter 1/3 c Sugar 1 Egg 3 oz Semi-sweet chocolate 1 c Flour 1 ts Baking soda 1/4 ts Buttermilk 1/2 ts Vanilla extract 1/2 ts Almond extract 4 oz White chocolate 1/2 c Heavy cream Squares: Preheat oven to 375 degrees. Place butter, sugar and egg in bowl of food processor. Mix until smooth. Melt chocolate in bowl over simmering water or in microwave. Mix together flour and baking soda. Add 1/2 to food processor. Pour buttermilk in p Sauce: While squares are baking, melt white chocolate in bowl over hot water or in microwave. Stir in cream. To serve: Cut cake into squares and pour sauce over top. Approximately 12-15 minutes. Recipe By : FOOD IN A FLASH SHOW #FF2018 From: Patty date: Mon, 9 Nov 1998 18:47:55 ~0600 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Truffle Squares Categories: Bars Yield: 49 Servings 5 oz Good quality bittersweet Or semisweet chocolate Chopped into pieces no Bigger than 1/4 in. 2 Eggs, separated, at room Temperature 1 ts Vanilla extract 1 Egg white, at room temp 1/8 ts Cream of tartar 1/2 c (unsifted) unsweetened Dutch Process Cocoa 2 tb All purpose flour 2/3 c Plus 1/4 cup sugar 3/4 c Lowfat (1 percent) milk 1 9 x 9 in cake pan, MMMMM----------------------OPTIONAL GARNISH--------------------------- 49 Perfect fresh raspberries 5 To 6 oz 3 Tablespoon red Current jelly or - raspberry preserves Baking pan or roasting at least 2 in. deep and large enough to hold the cake pan with at least 2 in. to spare on each side. Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom and sides of the pan with foil. Put a kettle of water on to boil for the bain marie when baking in the oven. Place chocolate in a large mixing bowl. Combine the 2 egg yolks with vanilla in a small bowl. Place the 3 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside. Combine the cocoa, flour and 2/3 cup sugar in a 1 1 1/2 quart heavy bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg yolk mixture. Set aside. Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and spread evenly. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan. Bake for exactly 20 minutes. The cake will only be about 3/4 in. tall. The surface will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove the cake pan from the water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months. After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan. Cut the sheet into 7 strips, each about 1 1/4 in. wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss. Cut each strip into 7 squares. Transfer each square to a fluted paper candy cup and or arrange on a serving platter. If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky. Touch the hot preserves with the bottom of each berry before placing it on the truffle square. Refrigerate until serving. Yield: 49 truffle squares NUTRITIONAL INFORMATION PER SQUARE: 44 Calories per serving: 1.5 Grams fat, 1 gram protein, 8.2 grams carbohydrates, 8.8 Mgs cholesterol. ALICE MEDRICH SOURCE: BAKER'S DOZEN 1996, TV FOOD NETWORK SHOW #BD1A50 Format by Dave Drum From: Dave Drum Date: 09 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut-Lemon Squares Categories: Bars Yield: 16 Servings Shortbread recipe, see Recipe 2 Eggs 3/4 c Sugar 2 tb All-purpose flour 1/4 ts Finely shredded lemon Peel 3 tb Lemon juice 1/2 ts Baking powder 1/4 ts Salt 1 c Coconut 15 Minutes. For shortbread crust, mix Shortbread as directed, except do not knead. Pat mixture into an ungreased 9x9x2-inch baking pan. Bake in a 350 oven for Meanwhile, for lemon mixture, beat eggs in a medium mixing bowl with an electric mixer till foamy. Add sugar, flour, lemon peel, lemon juice, baking powder and salt. Beat on medium speed about 3 minutes or till slightly thickened. Stir in coconut. Pour lemon mixture on top of the baked crust. Bake in the 350 oven for 20 to 25 minutes more or till lightly golden around edges and center is set. Cool in pan on a wire rack. Cut into bars. Makes 16 or 25. Notes: Lemon bars, another classic cookie, are really shortbread topped with a tangy lemon mixture. Converted by MC_Buster. Recipe By : BH&G Christmas Cookies 1998 From: Gail Shermeyer <4paws@netrax.Net>date: Sun, 01 Nov 1998 10:11:33 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Complete Contentment Squares Categories: Bars Yield: 32 Servings 1/4 c Butter 5 c Miniature Marshmellows About 40 regular 1 c Raisins 1 c Apricots, dried,pitted,chop 1/2 c Coconut, unsweetened 4 c Rice Crispies In a large saucepan over low heat, melt butter. Add marshmallows; stir until melted and well blended. Remove from heat. Add raisins, appricots and coconut, then cereal, stirring until thoroughly coated. Press firmly into buttered 9" sqaure pan. Chill until set, about 30 minutes. Cut into bars. Best stored in refrigerator, covered. From the back of the Rice Krispies Box From: Valerie@nbnet.Nb.Ca (Valerie) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cream De Menthne Squares Categories: Bars Yield: 12 Servings 1 1/4 Cup Butter 1/2 c Unsweetened cocoa powder 3 1/2 Cup Confectioner's Sugar 1 lg Egg 1 ts Vanilla 2 c Graham cracker crumbs 1/3 c Creme de menthe 1/3 c Semisweet morsels FIRST LAYER Combine 1/2 cup butter and cocoa powder in a sauce pan. Heat and stir until well blended. Remove from heat and add 1/2 cup comfectioners sugar,egg and vanilla. Stir in graham cracker crumbs . Mix well. Press into bottom of ungreased 9x13" baking pan. SECOND LAYER Melt another 1/2 cup butter. In a small mixer bowl combine butter and creme de menthe. At low speed beat in remaining 3 cups of confectioners sugar until smooth. Spread over the chocolate layer. Chill 1 hour. TOP LAYER In small saucepan combine remaining 1/4 cup butter and chocolate morsels. Cook and stir over low heat until melted. Spread over mint layer. Chill 1 to 2 hours. Cut into small pieces. Store in refrigerator. Posted to MC-Recipe Digest V1 #49 by Tina Clancy on Dec 29, 1998. Recipe by: Mary O'Connor By mc-recipe-digest on Deceay,, mber 29, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Creme De Menthe Chocolate Squares Categories: Bars Yield: 1 Servings MMMMM--------------------------BROWNIES------------------------------- 1 c Sugar 1/2 c Butter 4 Eggs, beaten 1 c Flour 1/2 ts Salt 1 ts Vanilla 1 cn (16 oz) chocolate syrup MMMMM-------------------CREME DE MENTHE LAYER------------------------ 2 c Confectioners sugar 3 tb Green creme de menthe 1/2 c Melted butter MMMMM---------------------------GLAZE-------------------------------- 6 oz Chocolate chips 6 tb Butter The creme de menthe layer adds a lovely color and flavor to these brownies. Preheat oven to 350 . In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9 x 13-inch pan. Bake at 350 for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, creme de menthe and butter. Spread over cooled brownies. To make glaze, melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. Thaw at room temperature for two hours. Yield: 24. Terria Upshur, Silver Spring, MD Randy Shearer Re-posted by Lois Flack CYBEREALM BBS-KOOKNET,Watertown,NY(315)786-1120 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Crispy Chocolate Squares Categories: Bars Yield: 48 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 10 1/2 Ounce Pkg miniature Marshmallows 1 c Peanut butter 1 c Chocolate chips; (6 ounces) 1/2 c Butter or margarine 2 c Crisp rice cereal 1 c Salted peanuts MMMMM--------------------------FROSTING------------------------------- 1 c Chocolate chips; (6 ounces) 1/4 c Butter or margarine 1/4 c Milk 2 c Confectioner's sugar 1 ts Vanilla extract In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and Microwave on High for 2 1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13x9x2" pan. For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and Microwave on High for 1 1/2 minutes; mix well. Add confectioner's sugar and vanilla. |With an electric mixer, beat frosting until smooth. |Spread over the cereal mixture. Cover and refrigerate fr 2 hours or until firm. Cut into squares. Yield: about 4 dozen squares. Quick Cooking magazine, March/April '98, p. 47 Submitted by Karen Speidel of Wheeling, Illinois. "Very easy to do in the microwave, but look like you have slaved away. Even kids can make them." MC formatting by bobbi744@acd.net ICQ#2099532 Recipe by: Quick Cooking magazine, March/April '98, p. 47 by Roberta Banghart , MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Date and Almond Squares Categories: Bars Yield: 1 Servings 4 oz Butter 4 oz Sugar 8 oz Flour, self-raising 1 c Dates 1/4 c Nuts, almonds, chopped. 2 tb Milk Melt butter and add milk. Sift flour, add dates and nuts. Mix well with melted butter and milk to form fairly stiff dough. Press into tin and cook for 20 to 30 minutes in moderate oven. Ice while hot. Cut into squares. A recipe from the SHEARER family From the family collection of Mrs DENISE WRIGHT from A TASTE OF THE PAST by THE HUB COMMUNITY CENTRE, ABERFOYLE PARK, SOUTH AUSTRALIA typed by KEVIN JCJD SYMONS From: Joan Macdiarmid Date: 10 Jun 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Date and Apple Squares Categories: Bars Yield: 4 Servings 1/2 c Butter or Margarine,softened 3/4 c Sugar Egg 2 Apples, peeled, finely Chopp 1/2 c Chopped Nuts 1/2 c Chopped Dates 1 1/2 c Flour 1/2 ts Baking Soda 1 ts Baking Powder Preheat oven to 350 deg F. Blend butter and sugar, then beat in egg. Stir in apples, dates, and nuts. In a separate bowl, combine flour, baking powder and baking soda. Gradually stir into apple mixture. Spread in a greased 9"x9" pan and bake 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Date and Nut Squares Categories: Bars Yield: 16 Servings 2 Eggs 1/2 c Sugar 1/2 c Flour 1/2 ts Baking powder 1/2 ts Salt 2 c Finely cut up dates 1 c Chopped walnuts Powdered sugar (optional) Preheat oven to 325 degrees. Grease an 8 inch square pan. Beat eggs until foamy. Beat in sugar and vanilla. Combine flour, baking powder, and salt. Stir into egg mixture. Mix in dates and nuts. Bake 25-30 minutes, until top has a dull crust. Cut into 2 inch squares. Cool in pan. If desired, dip in powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Date Pecan Pumpkin Squares Categories: Bars Yield: 1 Servings 2 1/2 Cup All-purpose flour 1 1/2 ts Double-acting baking Powder 3/4 ts Cinnamon 1/2 ts Freshly grated nutmeg 1/2 ts Ground cloves 1/2 ts Salt 2 Sticks plus 2 tablespoons Unsalted Butter; softened (1 cup) 2 c Firmly packed light brown Sugar 2 lg Eggs 1 c Solid-pack; (canned) Pumpkin 1 ts Vanilla 1 lb Pitted dried dates; cut Into Thirds ; (about 2 cups) 1 1/2 c Chopped pecans Nutmeg ice cream and Bourbon burnt Sugar ; sauce as accompaniments Into a bowl sift together the flour, the baking powder, the cinnamon, the nutmeg, the cloves, and the salt. In another bowl with an electric mixer cream the butter and the sugar, add the eggs, 1 at a time, beating, and beat in the pumpkin, the vanilla, and 1/4 cup water. In a small bowl toss the dates with 1/4 cup of the flour mixture until they are coated well. Gradually add the remaining flour mixture to the pumpkin mixture, beating slowly, and stir in the date mixture and the pecans, stirring until the batter is combined well. Pour the batter into a greased baking pan, 13 by 9 by 2 inches, and bake the cake in the middle of a preheated 350F. oven for 1 hour, or until a tester comes out clean. Let the cake cool on a rack, cut it into 12 squares, and serve it with the nutmeg ice cream and the bourbon burnt sugar sauce. Gourmet November 1990 From: Uk Recipe Archive MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Date Squares Categories: Bars Yield: 36 Servings 1/2 c Packed brown sugar 1/2 c Margarine or butter; Softened 1 c All-purpose flour 1 c Quick-cooking oats 1/4 ts Salt 1 pk Chopped dates; (8 ounces) 2 tb Sugar 1/2 c Water 1/4 c Chopped hazelnuts or Almonds 1. Mix brown sugar and margarine in medium bowl. Stir in flour, oats and salt until crumbly. Reserve 1 cup mixture. Press remaining mixture in bottom of square dish, 8 X 8 X 2 inches. 2. Elevate dish on inverted dinner plate in microwave oven. Microwave uncovered on medium (50%) 8 to 10 minutes, rotating dish 1/4 turn every 2 minutes, until hot and slightly bubbly around edges. 3. Place dates, 2 tablespoons sugar and water in 4-cup measure. Microwave uncovered on high 3 to 5 minutes, stirring every 2 minutes, until boiling and thickened. Carefully spread date mixture over hot layer. Sprinkle with reserved oat mixture and the hazelnuts. Elevate dish on inverted dinner plate in microwave oven. Microwave uncovered on high 4 to 6 minutes, rotating dish 1/2 turn after 3 minutes, until bubbly; cool. Cut into about 1-1/4-inch squares. 36 SQUARES; 85 CALORIES PER SQUARE. Recipe by: Betty Crocker's Microwave Posted to MC-Recipe Digest V1 #000 by Dave on 1999r, , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Driller's Date Squares Categories: Bars Yield: 24 Servings 2 1/2 Cup Rolled oats; (not Instant) 1 1/4 Cup All-purpose flour 1 c Packed brown sugar 1 tb Cinnamon 1/4 ts Salt 1 c Butter; softened MMMMM--------------------------FILLING------------------------------- 1 pk Pitted dates; (375 g) 3/4 c Granulated sugar 2 tb Lemon juice 2 tb Orange juice Filling: In heavy saucepan, combine dates, 2 cups water, sugar, and lemon and orange juice. Let stand for 30 minutes. Bring to boil; reduce heat to medium and boil gently, stirring often, for about 10 minutes or until thick enough to mound on spoon. Let cool. In large bowl, combine oats, flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the mixture into 8-inch square baking pan. Spread with date mixture. Top with remaining oat mixture, pressing down lightly. Bake in 350 F oven for about 40 minutes or until light golden. Let stand in pan on rack for about 6 hours or until firm before cutting into squares. Makes 24 squares. PER SQUARE: about 227 cal, 2 g pro, 8g total fat (5 g sat. fat), 37 g carb, 3 g fibre, 21 mg chol, 107 mg sodium. % RDI: 2% calcium, 8% iron, 7% vitA, 2% vit C, 2% folate. Recipe by: Canadian Living, April/99 MM by H Peagram by Carole Walberg on May 21, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Easy Lemon Squares Categories: Bars Yield: 1 Servings MMMMM---------------------------CRUST-------------------------------- 1/4 c Granulated sugar 3 tb Butter or stick Margarine; softened 1 c All-purpose flour MMMMM--------------------------TOPPING------------------------------- 3 lg Eggs 3/4 c Granulated sugar 2 ts Grated lemon rind 1/3 c Fresh lemon juice 3 tb All-purpose flour 1/2 ts Baking powder 1/8 ts Salt 2 ts Powdered sugar 1. Preheat oven to 350. 2. To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350 for 15 minutes; cool on a wire rack. 3. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350 for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top. Yield. 16 servings. Converted by MC_Buster. Recipe by: Cooking Light/April 1999 MM by H. Peagram by Borris40@aol.com on Apr 3, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fresh Apple Squares Categories: Bars Yield: 1 Servings 1 3/4 Cup Sugar 3 Eggs 1 c Vegetable oil 2 c Flour 1 ts Baking soda 1 ts Cinnamon 1/4 ts Salt 1 c Nuts; chopped 2 c Apples; pared & chopped Beat sugar, eggs, and oil together until well blended. Stir together dry ingredients and add the apples and nuts. Fold into sugar mixture. Pour int a 9 x 13-inch pan. Bake at 350 F for 50 minutes. Dust with 10X confectioner's sugar and cut into squares. Dianne Koontz Lowman, "Middleburg (MD) United Methodist Women's Favorite Recipes", 1990 From: Home Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fresh Lemon Squares Categories: Bars Yield: 16 Servings Crust:, 1 Cup Cake Flour, sifted 1/4 c Powdered sugar 4 tb Cream cheese 3 tb Vegetable oil Filling:, 3 Egg whites 3/4 c Sugar 1 1/2 tb Lemon zest, grated 2 tb All-purpose flour 1/2 ts Baking powder 1/4 ts Salt 1/3 c Lemon juice, fresh Powdered sugar CRUST: Preheat oven to 350 degrees. Coat an 8-inch square baking pan with non-stick cooking spray and set aside. In a large bowl, stir together cake flour and powdered sugar. Using a pastry blender cut cream cheese into the flour mixture until crumbly. Gradually add oil, stirring with a fork. Toss until evenly moistened. (The mixture will be crumbly.) Press into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until golden colored. FILLING: In a mixing bowl, beat egg whites, sugar and lemon zest together with an electric mixer until smooth. In a small bowl, stir together all-purpose flour, baking powder and salt. Add to the egg-white mixture and beat until blended. Mix in lemon juice. Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden brown and set. Let cool in the pan on a rack. Spray a sharp knife with non-stick cooking spray and cut into squares. Dust with sifted powdered sugar. Yield: About 16 squares. Recipe By : Jo Merrill From: Jimg Date: August 18, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fruitcake Squares Categories: Bars Yield: 48 Servings 1 c All-purpose flour 1/4 ts Salt 1/2 ts Baking soda 1/2 ts Ground cinnamon 1/2 c Butter; softened 3/4 c Granulated sugar 2 Eggs 8 oz Pitted dates; chopped 1/4 c Candied mixed fruit 1/2 c Candied red cherries; Quartered 3/4 c Chopped nuts cn Cherries; (red and green) For garnish MMMMM--------------------------FROSTING------------------------------- 1 1/2 c Confectioner's sugar 2 1/2 Tablespoon Milk; more If Necessary Preheat oven to 375F. Grease and flour a 13x9x2-inch pan. In a small bowl, blend flour, salt, soda, and cinnamon. In a large bowl, beat butter, sugar, and eggs at medium speed until light and fluffy. Stir in flour, dates, candied fruits, cherries and nuts. Spread in prepared pan and bake 30 minutes until golden. In the meantime, prepare the frosting by mixing together sugar and milk. Stir until smooth; then cover with a damp cloth until ready to use. Wait until cake has cooled, and cut into 2 x 1-inch bars. Then frost, using butter knife or spatula and decorate with red and green candied cherries. Store, wrapped in wax paper, in a covered tin. NOTES : Makes 4 dozen Posted to MC-Recipe Digest V1 #003 by Mike Key Read: No Replied: No , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudgy Coconut Squares Categories: Bars Yield: 4 Servings 1 c Butter or margarine, Softened 1 1/2 c Sugar 3 Eggs 1 ts Vanilla extract 1 c All-purpose flour 1/4 c Baking cocoa 1/2 c Chopped walnuts 1 cn (14 ozs.) sweetened Condensed milk 1 c Shredded coconut ICING: 2 c Confectioner's sugar 1/4 c Baking cocoa 5 ts Evaporated milk 2 ts Butter or margarine, melted 1/2 ts Vanilla extract In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and walnuts; add to the creamed mixture. Spread into a well-greased 13" by 9" by 2" baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean. Combine condensed milk and coconut; carefully spread over the hot choco- late layer. Bake at 350 degrees for 20 minutes or until coconut is lightly browned. Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least 1 hour before cutting. Yield: about 4 dozen. Pam Tesh MM by Helen Peagram From: Wanda Guin Date: 21 Feb 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ginger Pumpkin Praline Squares Categories: Bars Yield: 15 Servings 1 c Firmly packed brown sugar 1/4 c Sugar 1 cn Pumpkin, (29 ounce) 1 cn Evaporated milk, (12 Ounce) 4 Eggs 1 ts Cinnamon 1/2 ts Ground ginger 1/4 ts Ground cloves Topping: 3/4 c All-purpose flour 1/2 c Firmly packed brown sugar 1/4 c Land O Lakes Butter 1/2 c Chopped pecans Garnish: Sweetened whipped cream If desired Cinnamon, if desired Filling: A tempting dessert bar, this recipe showcases fall's best flavors! 1. Heat oven to 350 F. In large mixer bowl combine all filling ingredients. Beat at medium speed, scraping bowl often, until smooth (1-2 minutes). 2. Pour into greased 13 X 9" baking pan. Bake for 25-30 minutes or until partially set. 3. Meanwhile, in small bowl combine 3/4 cup flour and 1/2 cup brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle topping over pumpkin filling. Continue baking for 15-20 minutes or until knife inserted in center comes out clean. Cool completely. 4. To serve, dollop each serving with whipped cream; sprinkle with cinnamon, if desired. Store refrigerated. Nutrition Facts (1serving): 270 cals; 5 g protein; 38 g carbo; 12 g fat; 80 mg chol; 90 mg sodium MC formatted for your cooking pleasure by Pamela Creeden Recipe By : Land O Lakes Best of Baking, page 94 From: "Pam & Mike Creeden" Internet Gateway (1:102/125.99) Area: Meal-Master format recipes (Mailing List) : Msg#: 993 Date: 29 Jun 98 00:54:58 From: Stu Read: No Replied: No To: All Mark: Subj: 02:Re: mm-recipes mint - Herbal Recipes <3.0.32.19980628135457.007044f4@pop3.liii.com> To: mm-recipes@nsms.net From: Stu Subject: Re: mm-recipes mint ~ Herbal Recipes Sender: owner-mm-recipes@nsms.net Reply-To: mm-recipes@nsms.net dish with foil; generously butter foil. Mix flour, sugar, and salt in processor. Add butter and pecans and blend until fine meal forms. Press onto bottom of prepared dish. Bake until golden brown, about Meanwhile, prepare filling: Puree first 6 ingredients in processor. Pour filling onto hot crust. Top with ginger. Bake until filling begins to brown, about 25 minutes. Cool in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.) Lift foil and cookies from pan. Gently peel foil from edges. Cut cookies into 16 squares. Sift From: Stu MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Glazed Lemon Squares Categories: Bars Yield: 4 Servings MMMMM------------------------BOTTOM CRUST----------------------------- 1 c Sifted all purpose flour 1/4 c Powdered sugar 1/8 ts Salt 1/2 c Butter MMMMM------------------------SECOND LAYER----------------------------- 1 c White sugar 2 tb All purpose flour 1/2 ts Baking powder 1/8 ts Salt 1 Eggs,slightly beaten 1 tb Lemon juice 1 ts Lemon rind MMMMM------------------------LEMON GLAZE----------------------------- 1/2 c Powdered sugar 1 tb Lemon juice 1 tb Melted butter From : Gail Shipp 15 Minutes. For Crust Combine one cup flour powdered sugar and salt in mixing bowl. Cut in butter until mixture resembles coarse crumbs. Press into greased 8 x 8 x 2 inch pan. Bake at 325 preheated oven for For the second layer: Mix remaining ingredients, spread over baked layer. Return to oven and bake in 325 degree oven about 25 minutes. Cool; make lemon glaze. To make the lemon glaze, blend all ingredients until smooth. Frost; cut into squares. Wisconsin Electric Co - 1950 == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Go Anywhere Rhubarb Squares Categories: Bars Yield: 4 Servings 1 c Flour 1/3 c Powdered sugar 1/3 c Butter Filling: 1 c Sugar 1/4 c Flour 2 Eggs, lightly beaten 1 ts Vanilla 3 c Finely chopped fresh or Frozen rhubarb Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan. Bake at 350 degrees F for 12 minutes. For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator. Yield: 16 servings. From: Johnson Date: Thursday, May 20, 1999 7:19 Am MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Homemade Reese's Peanut Butter Squares Categories: Bars Yield: 1 Servings 2 c Powdered sugar 1 3/4 Cup Graham cracker Crumbs 1 c Creamy peanut butter 1 Stick butter 12 oz Milk chocolate chips Melt margarine, add graham cracker crumbs, powdered sugar, and peanut butter. Pat into a 9 X 13 inch pan. Melt chocolate chips and spread on top. Refrigerate until firm. Cut into squares. Store in airtight container in refrigerator. NOTES : Hint: To make cutting easier, first let sit at room temperature for 15 minutes before cutting into squares. Recipe by: First United Methodist Church Cookbook Posted to MC-Recipe Digest V1 #3 by YTCU17A@prodigy.com (Calvin Hagan) on 1998v, , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ivy's Date Squares Categories: Bars Yield: 1 Servings MM BY H PEAGRAM 3/4 lb Dates, pitted and chopped 2 tb Sugar 1 ts Lemon juice or vanilla 1/2 c Water 1 1/2 c Flour 1/2 ts Baking soda 1/4 ts Salt 1 1/2 c Oatmeal 1 c Brown sugar 3/4 c Soft butter or margarine Combine dates with sugar, flavouring and water in small saucepan. Cook, stirring often, over medium-low heat until dates are tender and mixture thickens (about 5 - 10 minutes). Remove from heat and prepare crumb mixture. Combine dry ingredients, then add butter and mix to form crumbs. Pat half of mixture into a greased 8 X 8" pan. Carefully spread warm date mixture over base. Place rest of crumb mixture on top and press down lightly. Bake at 350 degrees for 30 - 35 minutes. From: Linda Shoup MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Cheesecake Squares Categories: Bars Yield: 4 Servings CRUST 1/2 c Crushed graham wafers-or Wafer crumbs 1/2 c Crushed vanilla wafers-or Wafer crumbs 1/4 c Ground almonds or crushed Pecans 1/4 c Margarine Vegetable spray 2 tb All-purpose flour FILLING 8 oz Cream cheese 1/2 c Granulated sugar 1 lg Egg 1/2 c Lime juice, freshly Squeezed 2 ts Grated lime zest Preheat oven to 350 F. CRUST In a mixing bowl, combine wafer crumbs and almonds, mix well. Cut in margarine, using a pastry blender or a fork until mixture is crumbly. In a 8" x 8" oven proof baking dish, spray bottom and sides with a vegetable spray. Sprinkle with flour and shake to lightly coat dish. Shake off any excess flour and discard. Press wafer mixture firmly in bottom of dish. Place dish in the refrigerator or freezer portion for about 1/2 hour to chill. FILLING In a mixing bowl, using an electric mixer, beat softened cream cheese, sugar, egg and lime juice until smooth and creamy. Add lime zest and mix again. Pour mixture over chilled crust and spread evenly. Bake in preheated 350 F oven for 20 to 25 minutes or until cheese cake is set. Remove from oven and cool on a wire rack Chill in refrigerator before cutting into squares. If you wish to decorate the cheese cake squares, cut and place a 1/2 of a red or green Maraschino cherry in each square, or you may wish to use a small piece of lime or a fresh strawberry. From: Wanatoos@direct.Ca MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Dessert Squares Categories: Bars Yield: 12 Servings MMMMM---------------------------CRUST-------------------------------- 1/2 c Butter; softened 1 c Flour 2 tb Confectioner's sugar 1/2 c Walnuts; chopped MMMMM--------------------------FILLING------------------------------- 1 pk Cream cheese; softened; 8 Oz 1 cn Sweetened condensed milk 1/3 c Lime juice 1/2 ts Vanilla 4 dr Green food coloring; Optiona MMMMM--------------------------GARNISH------------------------------- Sweetened whipped cream Preheat oven to 350. Crust: Combine butter, flour and confectioners sugar; mix with fork until crumbly. Add walnuts. Press mixture into ungreased 9 x 13 baking pan. Bake at 350 for 12 to 15 minutes or until pale golden brown. Cool. Filling: Using electric mixer, beat cream cheese until fluffy. Continue beating while gradually adding sweetened condensed milk. Stir in lime juice, vanilla and food coloring. Pour over cooled crust. Refrigerate until firm. Cut into squares. Just before serving, top each square with whipped cream. Source: Tres Bien Recipes By Jimg on Julyy,, 18, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Cheese Squares Recipe Categories: Bars Yield: 4 Servings 15 Whole honey graham crackers Broken in half 2 pk (8 oz. each) PHILADELPHIA BRAND Cream Cheese, softened 3 c Cold milk 2 pk (6-serving size) JELL-O Lemon Flavor Insant Pudding and Pie filling 1 Tub (8 oz.) COOL WHIP Thawed 1 cn (21 oz.) blueberry pie Filling (optional) Arrange 1/2 of the honey graham crackers in bottom of 13x9-inch pan, cutting crackers to fit, if necessary. Beat cream cheese in large bowl with elecric mixer on low speed until smooth. Gradually beat in 1 cup of the milk. Add remaining milk and pudding mixes. Beat 1 to 2 minutes. Gently stir in 2 cups of the COOL WHIP. Spread 1/2 of the pudding mixture over crackers. Add second layer of crackers, top with remaining pudding mixture and whipped topping. Freeze 2 hours or until firm. Let stand at room temperature 15 minutes or until squares can easily be cut. Garnish with blueberry pie filling. Store leftover dessert in freezer. From: Simple Desserts Made With Cool Whip From: Trish Date: Thursday, April 29, 1999 2:12 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Pie Squares Categories: Bars Yield: 12 Servings MMMMM----------------------------BASE--------------------------------- 1 pk Lemon Cake Mix 1/4 c Margarine or butter; soften 3 Eggs; separated (save Whites 1 c Coconut MMMMM--------------------MERINGUE AND FILLING------------------------- 3 Reserved egg whites 1/2 c Sugar 1 cn Lemon pie filling Heat the oven to 350~. In a large bowl, combine all base ingredients. M ix at low speed until crumbly. Press in an ungreased 13X9 inch pan. Bake a t 350~ for 10 minutes. Meanwhile, to make the meringue beat egg whites in a small bowl on medium speed until soft peaks form. Gradually add sugar 1 tablespoon at a time, beating on high speed until stiff glossy peaks fo rm and sugar is dissolved. Remove base from the oven and spread evenly wit h lemon pie filling; spread meringue over the pie filling. Return to the oven and bake an additional 15-25 minutes until the meringue is light golden brown. Cool completely; cut into squares. Garnish as desired. 12 servin gs. From: Beynong@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Squares Categories: Bars Yield: 12 Servings 2 1/4 Cup All-purpose flour 1 c Chilled, unsalted butter Cut Into small pieces 1/2 c Powdered sugar 1/2 c Sweetened shredded coconut 2 c Sugar 4 lg Eggs 1/2 c Fresh lemon juice 1 ts Baking powder Additional powdered sugar Preheat oven to 350 F. Generously butter 13x9x2-inch pan. Combine 2 cups flour, butter, 1/2 cup powdered sugar and coconut in processor and process until moist clumps form. Press onto bottom of prepared pan. Bake until edges are golden, about 20 minutes. Whisk 2 cups sugar, eggs, lemon juice, baking powder and remaining 1/4 cup flour in large bowl until well blended. Pour over hot crust. Bake until topping is set and light brown, about 25 minutes. Cool in pan on rack. (Can be made a day ahead. Cover with plastic.) Cut into squares; dust tops of cookies with powdered sugar and serve. From: Kas Date: Saturday, August 21, 1999 6:05 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon-Coconut Squares Categories: Bars Yield: 1 Servings 1 1/4 Cup All-purpose flour 1/4 c Confectioners sugar Plus additional for dusting 1/2 c Butter; (1 stick) melted 2 lg Eggs 1 c Granulated sugar 1/2 c Shredded coconut 2 ts Each: lemon zest; lemon Juice 1/2 ts Baking powder Preparation time: 25 minutes Cooking time: 45 minutes Chilling time: 2 hours Yield: 18 squares 1. Heat oven to 350 degrees. Stir together 1 cup of the flour, 1/4 cup confectioners sugar and melted butter in small bowl to form soft dough. Press in bottom of 9-inch square baking pan. Bake 20 minutes. Remove from oven; allow to cool at least 1 hour. 2. Beat together remaining 1/4 cup flour, eggs, granulated sugar, coconut, lemon zest, lemon juice and baking powder. Pour over cooled crust; bake 25 minutes. Remove from oven; chill at least 1 hour. Sprinkle lightly with additional confectioners sugar. Nutrition information per square: Calories 145; Fat 7 g; Saturated fat 4 g; % calories from fat 40; Cholesterol 35 mg; Sodium 80 mg; Carbohydrates 21 g; Protein 1.7 g; Fiber 0.4 g Recipe by: December 16, 1998 Chicago Tribune ~*-*-*-MM by Helen Peagram-*-*-*- by Patty on Jan 24, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Light Family Fruit Squares (Scotland) Categories: Bars Yield: 4 Servings 8 oz Self-raising flour 6 oz Butter or margarine 6 oz Caster (superfine) sugar 3 Eggs 1 pn Salt 2 tb Milk 3 oz Mixed dried fruit Grated zest of one orange Set oven to 350F or Mark 4. Line an 8 inch square cake tin with buttered greaseproof paper. Cream together the butter or margarine and sugar in a bowl. Add the eggs one at a time, beating each well into the mixture. Sift the flour and salt and fold in gradually with the milk. Add the fruit and the orange zest, ensuring it is evenly mixed in. Spoon the mixture into the tin and bake for 40-45 minutes until a skewer inserted into the cake comes out clean, Turn on to a wire rack to cool and then cut into squares. >From the booklet "Scottish Teatime Recipes." Typed By Ray Watson. SOAR - the Searchable Online Archive of Recipes http://soar.Berkeley.EDU/recipes/ Reformatted by Jeff Pruett. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Linzer Squares & Thumbprints Categories: Bars Yield: 36 Servings 1 c Hazelnuts, whole unblanched (filberts) 1 c Butter, unsalted; chilled 2 c Flour 2/3 c Sugar 1 ts Baking powder 1 ts Cinnamon, ground 1/4 ts Salt 2 lg Egg; separated 1 ts Vanilla extract 1 tb Lemon zest; finely grated 1 c Raspberry jam; seedless Nut coating; for thumb Prints (opt) 2/3 c Hazelnuts, unblanched; Chopped finely Original from Ros By Rose Levy Bere 's Christmas Cookies Baum Preheat oven to 350 degrees. For Squares, line the bottom and 2 sides of an 8"x8"x2" metal baking pan, with an 8"x16" strip of heavy duty aluminum foil, well buttered or greased. For Cookies, butter or grease 2 nonstick cookie sheets. Place the hazelnuts on a cookie sheet and bake them, stirring occasion- ally, for 10 to 12 minutes or until they turn golden where the skins crack. Cool to room temperature. Food processor method: Cut the butter into 1-inch cubes, wrap in plastic, and refrigerate. In a food processor with the metal blade, process the nuts with 1/2 c of the flour until the nuts are fine but not powder fine. Add the rest of the flour, the sugar, baking powder, cinnamon, and salt and process for a few seconds until evenly mixed. Pulse in the butter until mixture has the consistency of fine crumbs. Add the egg yolks, vanilla extract, and lemon zest and pulse just until the dough begins to hold together (do not allow it to form a ball.) Electric mixer method: Finely grate the nuts. Soften the butter. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and lemon szest. In a mixing bowl, cream the butter and sugar about 3 mintues or until light and fluffy. Beat in the egg yolks, then the vanilla extract. At low speed, gradually beat in the flour mixture, just until the dough begins to hold together. For the Squares: Remove one cup of the dough and press it into the prepared pan. Spread 2/3 cup of the jam to within 1/4" of the edges. Set aside. Add three tablespoons of the egg whites to the dough remaining in the food processor or mixer and pulse or beat until it is incorporated. Set aside the remining egg whites for the the cookies. Scrape 1 cup of the dough into the pastry bag and close it securely. Pipe the mixture to form a lattice on top of the raspberry filling. Pipe the first line down the center, dividing the square in half. Now pipe 2 more lines, dividing the sqaure into quarters. Then pipe 4 more lines, each between the existing lines, dividing the squares into eighths. There will be 7 lines. Turn the pan and repeat the process, adding 7 more lines. Next pipe a border line around the 4 edges of the pan. Bake for 30 to 35 minutes or until the dough is golden brown and the jam bubbling. Cook completely in the pan on a wire rack. To unmold, run a small metal spatula between the sides of the pan and the pastry on the 2 siddes without the aluminum foil. Use the foil to lift out the whole square and lide it off the foil onto a cutting surgace. Use a long, serrated knife to cut 2-inch squares. For the most attractive squares, first cut the square in half in the middle of the center lattice line (not on either side.) Turn the square 1 turn and cut it into quarters following the same directions, forming 16 2-inch quares. For the cookies: Measure the remaining dough into a 1 1/4 inch scoop or 2 level teaspoons and roll it between the palms of your hands to for 1-inch balls. If you are using the optional nut coating, roll each ball in the reserved egg whites. Lightly flour your hands, if necessary, to prevent sticking. Roll each ball in the chopped nuts. Place the balls 1 1/2 inches apart on the cookie sheets. Use your floured index finger to create depressions in the center of each ball. Fill each depression with 1/4 teaspoon of the remaining jam. Bake for 20 minutes or until the cookies begin to brown lightly. Store in airtight containers at room temperature or in the refrigerator. Keeps 1 week at room temperature, 2 weeks refrigerated. The squares will keep for several weeks refrigerated. The thumbprints become dry. Makes 16 squares and 3 dozen cookies. This recipe makes both Linzer Squares and Thumbprints, although you need a pastry bag to pipe the dough to make the Linzer Squares. I used the whole recipe to make thumbprints. I made just the thumbprints, not the linzer squares. If you do this as well (it's EASIER), be sure to add the 3 tablespoons of egg white into the dough. The instructions to do this are in the section labeled "for the Squares" and you might miss it if you're not making the squares. From: Fred Ball Date: 02 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Luck of the Irish Dessert Squares Categories: Bars Yield: 6 Servings MMMMM-------------------CHOCOLATE CRUMB CRUST------------------------ 1 c Graham cracker crumbs 1/4 c HERSHEY'S Cocoa 1/4 c Sugar 5 tb Butter or margarine; Melted MMMMM-----------------CHOCOLATE LAYER & TOPPING---------------------- 3 oz Cream cheese; softened 1/2 c Sugar 1/2 c HERSHEY'S Cocoa 1/4 c Milk 5 c Non-dairy whipped topping Thawed, divided 1/4 ts Mint extract (more if Desired) Green food color Mint leaves (optional) 1. Prepare CHOCOLATE CRUMB CRUST: In small bowl, stir together all ingredients until well blended. Press crumb mixture onto bottom of 9-inch square pan. 2. For CHOCOLATE LAYER: In small bowl, beat cream cheese until fluffy. Gradually add sugar, beating until well blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in 3 cups whipped topping; spoon mixture over crumb crumb. 3. For TOPPING: In small bowl, stir together remaining 2 cups whipped topping, mint extract and food color; spread over chocolate layer. Cover; refrigerate about 6 hours or until set. Cut into squares. Garnish with mint leaves, if desired. Cover; refrigerate leftover dessert. 6 to : 9 servings. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias From: Fred Ball Date: 24 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lucy's Lemon Squares Categories: Bars Yield: 4 Servings 1 c Flour 1/4 c Powdered sugar 1/2 c Butter 1/2 ts Baking powder 2 Eggs 1 c Sugar 2 1/2 Tablespoon Lemon juice ds Salt 7 Oct 98 Sift the flour and powdered sugar together. Blend in the butter with clean fingertips until well mixed. Pat evenly onto the bottom of an 8-inch square baking pan. Bake at 350F for 20 minutes. Meanwhile, beat together the baking powder, eggs, sugar, lemon juice and salt. Pour over the baked crust and return to the oven for an additional 20 to 25 minutes. Cool on a rack. Cut into squares. Sprinkle with sifted powdered sugar. Judy Pullen [Double-ly Delicious; Columbia Mothers of Twins Club] Posted by Fred Peters. {Grandfather of Twins} From: Fred Peters Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Luscious Lemon Squares Categories: Bars Yield: 4 Servings 1 c All-purpose flour 1/4 c Powdered sugar 1/2 c Margarine (1 stick) 2 Eggs (beaten) 1 c Sugar 1/2 ts Baking powder 1/4 ts Salt 2 tb Concentrated lemon juice Preheat oven to 350 degrees. In medium size bowl, combine flour, powdered sugar and margarine; blend until crumbly. Press flour mixture into 8x8-inch baking pan, making a level crust. Bake for 20 minutes, remove from oven. In a mixing bowl, combine eggs, sugar, baking powder, salt and lemon juice; mix well. Pour lemon mixture over crust, bake for 20 to 25 minutes or until filling is set. Let cool for 30 minutes before cutting into squares. From: Incredible-Edibles MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mini Morsel Shortbread Squares Categories: Bars Yield: 3 Servings Jo ferry cmsj69b 1 c Butter; softened 3/4 c Sugar 1 Egg 1 ts Vanilla 2 1/4 Cup Flour 2 c Mini chocolate chips Preheat oven to 350. In large mixer bowl, beat butter and sugar until creamy. Beat in egg and vanilla. Gradually beat in flour. Stir in 1 cup mini chocolate chips. Spread batter into ungreased 13x9" pan. Bake 30 to 33 minutes just until top begins to brown. Immediately sprinkle remaining 1 cup mini chocolate chips over top. Let stand 5 minutes or until chips become shiny and soft; spread chocolate over top. Cool 10 minutes. While still warm cut into 1 1/4 inch squares. Cool completely. Makes about 3 dozen. MasterCook formatted by Martha Hicks using Buster 2.0i & NTP 3/25/99. MM by H. Peagram by Martha - Mega-bytes@msn.com on Apr 6, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Miss Opal's Fudge Cake Squares Categories: Bars Yield: 4 Servings 2 c Sugar 1/2 c Cocoa 1 c Flour 1 c Butter 4 Eggs 1/2 ts Salt 1 ts Vanilla 1 c Chopped pecans 1 7-0z jar Marshmallow Creme ICING 2 c Powdered sugar 1/2 Stick (4 T.) butter 3 ts Cocoa 1/2 ts Vanilla Milk Chopped pecans Mix first eight ingredients together with electric mixer, folding nuts in last. Pour into greased and floured 9x13 pan. Bake at 300 degrees for 45-60 minutes. While warm, spread with marshmallow creme. Cover with Icing: Combine first four ingredients. Mix with enough milk for desired consistency for spreading. Top with chopped pecans. From: Sally Beasley [mailto:sib@pcis.Ne MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: My Peanut Butter Cornflakes Squares Categories: Bars Yield: 60 Servings 1 c Brown sugar 1 c Corn syrup 1 c Peanut butter 7 c Cornflakes 1 c Wheatgerm 1 1/2 c Peanuts Combine sugar, corn syrup and peanut butter in a pan. Bring to a boil, stirring til smoothly blended. For chewy squares boil for 1 minute. For crisp squares boil for 2-3 minutes. Combine remaining ingredients in a large bowl. Pour syrup over cereal mix and blend well. Turn into a greased 11X15X2 pan . Press down firmly. Cut into squares when cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: No Bake Cherry-Cheese Squares Categories: Bars Yield: 4 Servings 1 1/4 Cup Graham cracker Crumbs 1/4 c Margarine, melted 18 oz Cream cheese, softened 1 c Confectioners sugar 1/2 Teasp vanilla 1 c Whipping cream, chilled 1 cn Cherry pie filling Combine graham cracker crumbs and butter and press into an 8 X 8 inch pan and chill. Beat cream cheese until fluffy, add confect. sugar and vanilla and beat until smooth. Whip cream and fold into cream cheese mix. Spread over chilled graham cracker crust and spoon cherry pie filling over all. Cover and put into freezer. Before it's frozen, cut into squares. Return to freezer. From: Pam Luttenberger on Apr 25, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: No-Bake Peanut Squares Categories: Bars Yield: 10 Servings 1 c Light corn syrup 1 c White sugar 1 c Peanut butter 4 c Corn flakes 4 c Cherrios 1 c Peanuts In a 2 qt. pan melt together just until smooth the first three ingredients, stirring constantly. Do not boil. (Warning: Don't use glass pan on top of electric stove!) Remove from heat. Measure the last three ingredients into a large bowl. Pour over peanut butter mixture. Stir, coating cereal and nuts. Spread into buttered large pan. Cut into squares. Press down. *By 9 year old Travis Williams* ~Posted for you by Michelle Bruce MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Butter Cream Squares Categories: Bars Yield: 4 Servings 1 1/4 Cup Finely crushed Chocolate Wafer cookies (about 25) 1/3 c Land O Lakes Butter, Softened Filling: 1 1/2 c Confectioners sugar 1/3 c Land O Lakes butter Softened 2 ts Grated orange peel 1 tb Milk 1/2 ts Vanilla Glaze: 1 tb Land O Lakes butter, Melted 1 tb Unsweetened cocoa 25 Bars In medium bowl, stir together all crust ingredients. Press on bottom of a 9 inch square pan. Cover; refrigerate until firm (1 hour). In a small mixer bowl, combine all filling ingredients. Beat at medium speed until creamy. Spread over crust. In a small bowl, combine glaze ingredients, drizzle over filling. Refrigerate until firm (1 to 2 hours). Cut into bars; store in refrigerator. These came from the "land of lakes" site (www.landolakes.com) Hope you enjoy: Crust: From: Tuno222@aol.Com Date: Fri, 5 Mar 1999 14:54:19 Est MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Raisin Squares Categories: Bars Yield: 1 Servings 1 c Sugar 1/2 c Shortening 2 Eggs 1 c Sour cream 1/4 ts Salt 1 ts Baking soda 2 c Flour 1 ts Vanilla 1 c Raisins 1 Orange; small - rind of Add soda to cream. Grate orange peel. Pour hot water over raisins, then grind. Bake in large flat pan. Roll in powdered sugar or use orange icing. Note: No temperature give. Assume a slow 325 F. oven. Source: Mrs. W. D. Wareham, Union Grange, Richland County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Orange Zucchini Squares Categories: Bars Yield: 12 Servings 1 c Sugar 1 1/2 c All-purpose flour; unsifted 1 ts Baking soda 1/2 ts Salt 1 ts Ground cinnamon 1 ts Baking powder 1/2 c Chopped nuts 1 c Grated zucchini; drained 2 Egg whites; slightly beaten 1/2 c Frozen orange juice Concentrate; thawed 4 tb Vegetable oil 1 1/2 ts Grated orange peel Pre-heat oven to 350F. Grease and flour a 9x13-inch baking pan. Mix dry ingredients together; stir in nuts and zucchini. To beaten egg whites add orange juice and oil. Fold into dry ingredients and add orange peel. Spoon into pan and bake 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool; cut into squares. Recipe by: Paula Simmons Posted to MC-Recipe Digest V1 #00 by GEORGE ELTING Read: No Replied: No , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Payday Candy Bar Squares Categories: Bars Yield: 12 Servings Yellow cake mix 1 Egg, beaten 1/3 c Butter, melted and cooled 3 c Miniature marshmallows 1/4 c Butter 2/3 c Corn syrup 12 oz Peanut butter chips 2 ts Vanilla 2 c Salted peanuts 2 c Rice crispies Together cake mix, egg, And 1/3 c. butter and press Into ungreased 9 X 13 Inch pan. Bake at 350 for 10 To 15 minutes. While hot, Pour miniature Marshmallows on top. (I put Mine bak in the rack of Oven For a minute to Soften ) In a small Saucepan combine 1/4 c. Butter, corn syrup, and Peanut Butter chips, heating until Smooth and stirring Constantly, then add Vanilla, rice crispies, and Peanuts And let Cool Pour this mixture over cake Cut into squares. MMMMM--------------------------TOPPING------------------------------- Categories: Cookies, Desserts Yield: 12 servings 1/2 c Butter 1/2 c Brown Sugar 1/2 c Molasses 1 lg Egg 1 1/2 c Flour 1 1/2 t Baking Powder 1 t Ginger, Ground 1/2 t Salt 1/4 t Baking Soda 1/3 c Water 1/2 c Raisins Powdered Sugar Preheat oven to 350F. In a mixing bowl, cream together the softened butter and brown sugar till mixture is light and fluffy. Add molasses and egg; beat well. Thoroughly blend flour, baking powder, ginger, salt and baking soda. Add dry ingredients to creamed mixture alternately with water; mix well. Stir in raisins. Pour mixture into greased 13 X 9 X 2-inch baking pan. Bake for 20 to 25 minutes. Cool thoroughly; sift powdered sugar on the top and cut into bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter & Chocolate Squares Categories: Bars Yield: 24 Servings 1 1/3 Cup Peanut butter, Smooth or Crunchy style 2/3 c Granulated sugar 2 tb All purpose flour 2 Egg whites 1 1/4 Cup Chopped walnuts, Divided 5 1.65oz milk chocolate bars Preheat oven to 325 degrees. In a medium mixing bowl, combine peanut butter, sugar, flour and egg whites; stir in 3/4 cup of the walnuts. Spread mixture in a lightly greased 9-by-13-inch pan. Bake for 10 to 12 minutes or until lightly browned along the edges. Meanwhile, break chocolate into 1 to 2 inch pieces. Remove cookies from oven; immeadiately place chocolate on top of cookies. Return to oven and cook 1 minute more. Remove from oven; spread melted chocolate over tops of the cookies and then sprinkle with the remaining walnuts. Cut into squares while warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Cheesecake Squares Categories: Bars Yield: 16 Servings MMMMM----------------------------BASE--------------------------------- 1 1/2 c Graham cracker crumbs 3 tb Sugar 1/4 c Butter flavor Crisco, melte 1 tb Milk MMMMM--------------------------FILLING------------------------------- 1 pk Cream cheese, 3 oz, Softened 1/4 c Creamy Peanut Butter 1/4 c Sugar 1/4 c Milk 1 Egg 1/2 c Chopped peanuts (optional) MMMMM--------------------------DRIZZLE------------------------------- 1/4 c Semi-sweet chocolate chips 1 ts Butter Flavor Crisco 1. Heat oven to 350 degrees. 2. For base, combine crumbs and 3 tablespoons sugar in small bowl. Combine melted butter flavor Crisco and one tablespoon milk, Stir into crumbs. Press lightly into 8 x 8 x 2-inch pan. Bake at 350 degrees F. for 20 to 22 minutes. 3. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended. Add 1/4 cup sugar, 1/4 milk and egg. Beat well. Stir in chopped nuts. Spread over Baked crust. Return to oven. Bake 20 to 22 minutes, or until set. 4. For drizzle, melt chocolate chips and Butter Flavor Crisco on very low heat or at 50% power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2-inch squares. Cover. Store in refrigerator. Larry Bibich MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Fudge Squares Categories: Bars Yield: 4 Servings 1 c White sugar 1 c White corn syrup 1 c Peanut butter 1 c Shredded coconut 1 c Peanuts 4 c Rice Krispies 1 lg Pkg. chocolate morsels Bring white syrup and sugar to a boil. Add everything (except the chocolate morsels). Press into greased oblong pan. In double boiler; melt 1 large package chocolate morsels. Pour chocolate over mixture in pan, and cool and cut into squares. From: Dsauer7800@aol.Com Date: Sun, 9 May 1999 11:24:59 Edt MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Squares Categories: Bars Yield: 16 Servings 4 c Crisp rice cereal, crushed 1/3 c Packed brown sugar 6 tb Butter or margarine, Melted 1 pk Instant butterscotch-flavor Pudding/pie filling mix 1/2 c Chunk-style peanut butter 1 2/3 Cup Milk 1 qt Vanilla ice cream,softened Chopped peanuts (OPTIONAL) : Mix well ceral, sugar and butter; reserve 1/4 cup. Pat remaining mixture firmly in bottom of greased 9-inch square pan. Chill about 1 hour or until form. In large bowl with mixer or roatary beater beat pudding mix, peanut butter and milk on low speed until well blended. Fold in ice cream until well blended. Pour into prepared pan; sprinkle with reserved 1/4 cup crumb mixture. Cover with foil or plastic wrap; freeze at least 6 hours or overnight. Remove to refrigerator 15 minutes before cutting in squares. Sprinkle with peanuts. Serve immediately. Makes 16 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butterscotch Squares Categories: Bars Yield: 6 Servings 1/2 c Butter or oleo 1/2 c Brown sugar 1 1/3 Cup Sifted flour 2/3 c Sugar 2/3 c Light corn syrup 1 6 Ounce pkg butterscotch Pieces 1/2 c Chunk-styled peanut butter 2 c Corn flakes Cream oleo or butter and brown sugar. Stir in flour (mixture will be crunchy..will have to use your hands. Press in ungreased 13x9x2 in. baking pan. Bake in 350 F oven for 15 minutes. In saucepan, combine sugar and corn syrup; heat to boiling. Remove from heat. Add butterscotch pieces and peanut butter; stir till chips are melted, Stir in corn flakes. Spread over baked layer. Cool; cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut No Bake Cereal Squares [America] Categories: Bars Yield: 1 Servings 1 c Light corn syrup 1 c White sugar 1 c Peanut butter 4 c Corn flakes 4 c Cheerios 1 c Peanuts In a 2 qt. pan melt together just until smooth the first three ingredients, stirring constantly. Do not boil. (Warning: Don't use glass pan on top of electric stove!) Remove from heat. Measure the last three ingredients into a large bowl. Pour over peanut butter mixture. Stir, coating cereal and nuts. Spread into buttered large pan. Press down. Cut into squares. *By 9 year old Travis Williams* -Posted for you by Michelle Bruce From: Dorothy Flatman Date: 06 Jan 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Pie Squares Categories: Bars Yield: 1 Servings 3 c All-purpose flour 1/3 c Sugar 3/4 c Butter or margarine Softened 1/2 ts Salt FILLING: 1 1/2 c Sugar 1 1/2 c Corn syrup 3 tb Butter or margarine Melted 1 1/2 ts Vanilla 4 Eggs, slightly beaten 2 1/2 c Chopped pecans Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Beat flour, sugar, butter, and salt in large bowl on low speed until crumbly. {Mixture will be dry.} Press firmly in pan. Bake about 20 minutes or until light golden brown. In large bowl, mix all filling ingredients except pecans, until well blended. Stir in pecans. Pour over baked layer; spread evenly. Bake about 25 minutes or until filling is set. Makes 60 squares Recipe By : Betty Crocker's Holiday Baking From: Tendrrose@aol.Com Date: Sat, 7 Nov 1998 06:50:47 Est MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pecan Squares Categories: Bars Yield: 1 Servings 1 c Brown sugar 1/4 c Butter 1 Egg 1 c Flour 1 ts Baking powder 1/4 ts Salt 1/2 c Pecan meats Melt butter, blend with sugar, add eggs, mix and let stand for few minutes, add dry ingredients sifted together. Stir in pecans, spread in greased pan. Bake and cut in squares. Note: No temperature or time given. Assume a 325 F. oven. Source: Mrs. H. G. Stevenson, Lewistown Grange, Logan County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Picnic Blueberry Crisp Squares Categories: Bars Yield: 16 Servings MMMMM---------------------------CRUST-------------------------------- Butter for the pan 2 1/4 Cup Graham cracker Crumbs 3/4 ts Ground cinnamon 1/4 lb Unsalted butter (1 stick) MMMMM--------------------------FILLING------------------------------- 2 1/2 Cup Blueberries, Fresh OR Frozen unsweetened, not Defrosted 2 tb Light brown sugar 1 tb All purpose flour 1/2 ts Ground cinnamon MMMMM-----------------------CRUMB TOPPING---------------------------- 2/3 c All purpose flour 1/3 c Light brown sugar 3 tb White sugar pn Salt 6 tb Cold unsalted butter Cut into six pieces Preheat oven to 325 degrees. Line a 9 x 9 x 2 inch pan with heavy aluminum foil, letting the foil extend over the ends of the pan. Butter the foil. For the crust, mix the crumbs and cinnamon in a large bowl. Melt the butter and then add to the crumbs, combining well. Press the crumb mixture evenly over the bottom and 1/2 inch up onto the side of the foil sides. Bake for 6 minutes. Filling: Mix all ingredients together in a large bowl, then spread over the prepared crust. Topping: Mix both sugars and salt in a large bowl. Using a pastry blender or an electric mixer on low speed, cut in the cold butter until crumbs are about 1/2 inch i size. Sprinkle evenly over the filling. Bake for about 40 minutes until the crumb topping is golden brown and the filling just begins to bubble. Leave the bars in the baking pan to cool thoroughly on a wire rack about two hours. Loosen the foil from the sides. Cut into 15 bars and use a wide spatula to slide the squares off the foil. Serve within two days. Washington Post June 18, 1997 ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pillsbury Plus Cherry Dream Squares Categories: Bars Yield: 124 Servings 1 pk Pillsbury white cake mix 1 1/4 Cup Rolled Oats (quaker oats) 1/2 c Margarine (1 stick) 1 Egg 1 cn Cherry pie filling (21 oz) 1/4 c Firmly packed brown sugar Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, 6 TABLESPOONS margarine and 1 CUP rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg; mix until well blended. Press into prepared pan. Pour cherry pie filling over crust, spread to cover. To reserved crumbs, in large bowl, add remaining 1/4 cup rolled oats, 2 T margarine, nuts and brown sugar. Beat until thoroughly mixed. Sprinkle over cherry mixture. Bake at 350 for 30-40 minutes or until golden brown. Cool completely. Cut into small squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pina Colada Squares Categories: Bars Yield: 30 Servings 1 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 1/4 c Butter or margarine 1 Egg, seperated 1/4 c Milk, 2% butter fat or Lower 1 cn 14 ounce unsweetened Crushed Pineapple. 2 tb Cornstarch 2 ts Rum extract 1 ts Vanilla 1/4 ts Cream of tartar 1 tb Sugar, white 1 c Coconut BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until mixture boils and thickens. Stir in rum extract and vanilla. Pour over first layer. TOP LAYER: Beat egg white and cream of tartar until foamy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly and carefully over pineapple layer. Press down lightly with a fork. Bake in a 180C (350F) oven for 30 minutes until top is golden brown. Cool and cut into squares. Makes 30 squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each serving: 2 squares; 1 fruit and vegetable choice; 1 fat and oil choice; 11g carbohydrate; 2g protein; 5g fat; 410 kilojoules; 97 calories. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pineapple Cheesecake Squares Categories: Bars Yield: 1 Servings Pat in pan crust 2 pk Cream cheese (8 Ounce each) 1/2 c Sugar 2 Eggs 2/3 c Unsweetened pineapple juice 1/4 c Flour 1/4 c Sugar 1 c Crsh pineapple(20 Oz)drained 1 c Juice from drained Can(save) 1/2 c Whipping cream Heat oven to 350deg. Bake crust. Beat cream cheese in bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Mix flour and 1/4 cup sugar in 2 qt saucepan. Stir in 1 cup of saved Pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in drained pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pistachio Parfait Squares Categories: Bars Yield: 4 Servings 1 c All-purpose flour 2/3 c Plus 2 Teaspoon sugar (divided Use) 1/2 c Butter or margarine, melted 1/2 c Chopped pecans 1 (8-oz) package cream Cheese, Softened 1 (8-oz) container frozen Whipped Topping 2 (3.4 oz) pkgs instant Pistachio Pudding mix 2 1/2 Cup Milk Preheat oven to 350 F. Mix together flour, 2 Tsp sugar, melted butter and chopped pecans and pat in a 9x12 inch pan. Bake 10 minutes, or until crust is golden brown. Let cool completely, about 1 hour. Cream together remaining ~ cup sugar and cream cheese. Add half of whipped topping to this and spread over the crust. Combine pudding packages with milk. Then mix till thick. Pour on top of the first layer, spread evenly. Top with remaining whipped topping. Keep refrigerated till ready to serve. Makes 12 servings. Per serving: Calories 406 Fat 25g Cholesterol 49 mg Sodium: 417mg Percent calories from fat 53 percent MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Cream Cheese Squares Categories: Bars Yield: 18 Servings FILLING 1/2 pk Cream cheese; softened (8-ounce) 1/4 c Sugar 1 Egg BATTER 1 c Canned solid-pack pumpkin 1 c Sugar 1 Egg 1/3 c Vegetable oil 1 c All-purpose flour 1 ts Ground cinnamon 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/4 ts Ground nutmeg 1/4 ts Ground ginger 1/2 c Semi-sweet chocolate Morsels; (optional) Preheat oven to 375 F. Using Kitchen Spritzer lightly spray 9 x 13 Baker with vegetable oil. For filling, whisk cream cheese, sugar and egg with 10', Whisk in 1-Qt. Batter Bowl until well blended; set aside. For batter, combine pumpkin, sugar, egg and oil in Classic 2-Qt. Batter Bowl; mix well. Stir in flour cinnamon, baking powder baking soda, salt, nutmeg and ginger. Pour into prepared Baker. Drizzle cream cheese mixture over batter; cut through batter with knife several times for marbled effect. Sprinkle with chocolate morsels, if desired. Bake 25-30 minutes or until Cake Tester inserted in center comes out clean. Cool; cut into squares. Yield: 18 squares Approximately 150 calories and 7 grams of fat per serving Recipe by: Pampered Chef MM Formatted by Helen Peagram, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Custard Squares Categories: Bars Yield: 12 Servings 1 pk Yellow cake mix 2/3 c Milk 1/2 c Butter 1/2 ts Each allspice, cloves, Ginger, salt 3 Eggs 1 lg Can pumpkin (29 oz.) 1 ts Cinnamon (divided) 1/2 c Brown sugar 1/4 ts Nutmeg 1/4 c Margarine 1 c Chopped nuts Empty cake mix into bowl; cut in the 1/2 c. butter until mixture forms moist crumbs; reserve 1c. for topping. Add to the remaining mixture, 1 = of the eggs; stir until blended; spoon into the bottom of a greased 9 x 13= pan and press lightly to form an even layer. Bake 350 for 10 min. or until puffy; set aside. Meanwhile, beat remaining 2 eggs until foamy. Gradual= ly beat in the pumpkin and milk. Stir in spices and 1/2 c. brown sugar; po= ur on top of baked cake layer. Combine the reserved 1c. crumbs with remain= ing 1/2 tsp. cinnamon (put only 1/2 tsp. cinnamon into pumpkin mixture); ad= d 1/4 c. butter and stir to blend. Stir in nuts. Drop by spoonfuls to for= m an even layer of crumbs on top of pumpkin batter. Bake 350 until until cus= tard is slightly set in the center, about 30 min.; let cool completely. Shor= tly before serving cut into 3" squares and top each with spiced whipped cre= am and, if desired, a nut half. Makes 12 to 15 servings. From: Bette Lelan= d CGVH43B Reformatted by: CLM, HCPM52C ---- From: Beynong@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Squares Categories: Bars Yield: 1 Servings 2 c All-purpose flour 1 1/4 Teaspoon Salt 1 ts Baking powder 1 ts Baking soda 1 ts Ground cinnamon 1 ts Nutmeg 4 Eggs 16 oz Pumpkin 1 1/2 c Sugar 1 c Vegetable oil 1 ts Vanilla extract Preheat oven to 350 degrees. In a large bowl, mix together well the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In another large bowl, beat together the eggs, pumpkin, sugar, oil, and vanilla extract. Gradually add the flour mixture to the pumpkin mixture; beat well. Pour batter into a 9 x 13-inch baking dish that has been coated with nonstick vegetable spray. Bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in pan on a wire rack. Cut into squares. Makes about 35 squares. Recipe By : Mr. Food Cooks Like Mama {Art Ginsburg} From: Pinkfloral@aol.Com Date: Sun, 25 Oct 1998 06:32:43 Est MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Streusel Squares Categories: Bars Yield: 8 Servings 1 3/4 Cup ups Flour 1/3 c Up Brown Sugar; packed 1/3 c Up Sugar 1 c Up Margarine; cut in pieces 16 O unces Pumpkin; Canned 1 c Up Nuts; chopped 14 O unces Sweetened Condensed Milk; Can 2 Eggs 1 ts Easpoon Cinnamon 1/2 ts Easpoon Allspice Preheat oven to 350 . In medium bowl combine flour and sugars. Cut in margarine until crumbly. Stir in nuts. Reserving 1 c. crumb mixture, press remainder firmly on bottom and halfway up sides of greased 12 x 7" baking pan. In large mixer bowl combine remaining ingredients. Mix well. Pour into prepared pan. Top with reserved crumb mixture. Bake 55 minutes or until golden. Cool. Can serve with ice cream or whipped cream. Refrigerate. - ~------------------------------------------------------------------ ~-- To unsubscribe from this list, please visit . If you are without web access, send the following message to : unsubscribe mc-recipe end - ~------------------------------------------------------------------ Recipe by: Comstock Pie Filling By MsRooby on Nov 21, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rasberry Coconut Squares Categories: Bars Yield: 1 Servings MMMMM----------------------------BASE--------------------------------- 1/4 c Butter or margerine 1 Egg 1/2 c Granulated sugar 1 c Flour 1/2 ts Baking powder 1/4 ts Salt MMMMM--------------------------FILLING------------------------------- 1/2 c Rasperry Jam MMMMM--------------------------TOPPING------------------------------- 2 Eggs 1/3 c Sugar 2 c Unsweetened coconut 1 ts Vanilla Preheat oven to 350. Grease 8 inch square pan Base: Cream together butter or margerine, sugar, and egg until well blended. Sift together flour, baking powder, and salt. Add to butter and sugar mixture and mix well to make a soft dough. Spread over the bottom of the pan. Filling: Spread Jam evenly over the dough Topping: Beat eggs lightly, beat in sugar and vanilla. Mix in coconut and then spread mixture evenly over the rasberry jam layer. Bake at 45 minutes at 350 From Empress Flavour flair recipes pamphlet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry Squares Categories: Bars Yield: 4 Servings 3 c Flour 1 ts Salt 1/4 c Sugar 3 ts Baking powder 1 c Margarine 3 Egg yolks 1/2 c Sour cream 1 ts Vanilla 1 cn Raspberry or blueberry pie FillingICING: 1/2 c Oleo 1 (8 oz.) pkg. cream cheese 1/2 c Crisco 1 ts Salt 1 c Marshmallow creme 3 1/2 Cup Powdered sugar Mix flour, margarine, salt, sugar, and baking powder as for pie crust. Beat egg yolks in milk and vanilla. Work in dry ingredients; mix well. Chill 2 hours. Press 3/4 mixture onto 10 1/2 x 15 1/2 inch cookie sheet. Spread pie filling over dough. Drop remaining dough over filling. Bake at 375 degrees for 25 minutes. Cool. Beat until fluffy and spread over cooled pastry. Sprinkle with coconut and nuts over top. Chill. From: Fastfrank4@aol.Com MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: S'more Squares^ Categories: Bars Yield: 48 Servings Fast & Healthy 8/92 Carolyn Shaw 8-95 BROWNIES 12 Whole graham crackers, Halved 1 pk (19.85 oz) lowfat brownie Mix 1/3 c Water 2 Egg whites TOPPING 3 c Miniature marshmallows 1/2 c Milk chocolate chips 1/2 ts Shortening Heat oven to 375F. Grease 15x10x1" baking pan. Line bottom of greased pan with graham crackers. In large bowl, combine remaining brownie ingredients until moistened; beat 50 strokes by hand. Spread batter evenly over graham crackers. Bake at 375F. for 15-18 minutes. DO NOT OVERBAKE. remove brownies from oven. Immediately sprinkle with marshmallows; gently press into hot brownies. Bake an additional 2 minutes or until marshmallows are puffed. Meanwhile, in small saucepan combine chocoalte chips and shortening. Stir over low heat until melted and smooth. Drizzle over marshmallows. Cool completely. Using knife dipped in hot water, cut into 48 bars. High Altitude: Above 3500 feet: Add 1/4 cup flour to brownie mix. Bake as directed above. Per bar: 80 cal., 1 g protein, 15 g carb., 0 g fiber, 2 g fat, 0 mg chol., 70 mg sod., 45 mg potassium, 1 starch exchange. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: S'mores Cheesecake Squares Categories: Bars Yield: 4 Servings 18 Whole graham crackers (5x2 1/2 Inch each), divided 1/3 c Butter or margarine, melted 1 1/4 Cup Sugar, divided 4 pk (8 oz. each) cream cheese, Softened 1 Teasp vanilla 4 Eggs 6 Bars (1.55 oz. each) milk Chocolate candy, coarsely Chopped & divided 1 c Miniature marshmallows Place 14 graham crackers in food processor, cover and process until finely ground. Add butter and 1/4 cup of the sugar; mix well.. Press onto bottom of 13 X 9 baking pan. Coursely chop remaining 4 graham crackers; set aside. Mix cream cheese, remaining 1 cup sugar and vanilla with electric mixer until well blended. Add eggs; mix until blended. Stir in 1/2 of the chopped candy. Pour into crust. Sprinkle with remaining candy, marshmallows and reserved chopped graham crackers. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Makes 18. (from Kraft Cream Cheese package) From: Pamela A. Luttenberger on 1999r, , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Yuletide Toffee Squares Categories: Bars Yield: 60 Servings MMMMM-------------------FROM BRIGITTE SEALING------------------------ MMMMM-----------------CYBEREALM BBS 315-786-1120---------------------- 4 1/2 Cup Oats, uncooked 1 c Brown sugar 1/2 c Margarine, melted 1/2 c Dark corn syrup 1 tb Vanilla 1/2 ts Salt 1 pk 12 Ounce chocolate chips 2 tb Shortening 2/3 c Chopped nuts 1. Heat oven to 450F. Lightly grease a 15 x 10 pan. 2. Combine oats, sugar, margarine, corn syrup, vanilla and salt. Mix well. Firmly press mixture into the pan. Bake 12 minutes, or until mixture is brown and bubbly. Cool completely. 3. In a saucepan or microwave, melt the chocolate chips and shortening. Stir constantly if melting on the stove. Spread evenly over the oat base, and sprinkle with nuts. Chill until set, and cut into bars. Typed for you by Linda Fields, Cyberealm BBS 315-785-8098 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Yummy Squares Categories: Bars Yield: 1 Servings 1 c Brown sugar 1 c Corn syrup 2 c Peanut butter 2 c Rice crispie cereal 2 tb Instant vanilla puddin 2 c Sifted icing sugar 2 tb Milk 2 tb Margarine or butter. M Lt together and when cooled Mix all ingredients except rice crispies over heat until well mixed. Remove from heat and add rice crispies. Stir to blend. Flatten mixture in a 9 by 13 pan. Second Layer: 1/2 cup melted maragarine or butter Mix together and spread over first layer. Refridgerate until hardened. Third Layer: 3 squares semi-sweet chocolate (I use three packages) slightly, spread over hardened mixture. Refridgerate again until somewhat firm. Cut into squares. They freeze well. but delicious. firm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Zucchalmond Squares Categories: Bars Yield: 9 Servings 1 1/2 c Zucchini; peeled and diced 1 ts Almond extract 2 Egg whites 1/3 c Sugar 1/2 c All-purpose flour; unsifted 1 ts Baking powder 1/4 ts Salt 1/2 c Chopped nuts Pre-heat oven to 350F. Grease a 8x8-inch baking pan. Sprinkle zucchini with almond extract; set aside. Beat egg whites until foamy; add sugar and beat thoroughly with electric mixer. Mix together dry ingredients and add; fold in nuts and zucchini. Pour into pan and bake 40 minutes. Cool in pan and cut into squares. Recipe by: Paula Simmons Posted to MC-Recipe Digest V1 #00 by GEORGE ELTING Read: No Replied: No , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Zucchini Dessert Squares Categories: Bars Yield: 4 Servings 4 c All purpose flour 2 c Sugar 1/2 ts Ground cinnamon 1/2 ts Salt 1 1/2 c Cold butter or margarine FILLING: 8 To 10 cups cubed seeded Peeled zucchini (4 to 5 Pounds) 2/3 c Lemon juice 1 c Sugar 1 ts Ground cinnamon 1/2 ts Ground nutmeg In a bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13 x 9 x 2 baking pan. Bake at 375 degrees for 12 minutes. Meanwhile, for filling, place zucchini and lemon juice in a saucepan; bring to a boil. Reduce heat; cover and cook for 6 to 8 minutes ot until zucchini is crisp-tender. Stir in sugar, cinnamon, and nutmeg; cover and simmer for 5 minutes (mixture will be thin). Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375 degrees for 40-45 minutes or until golden. YIELD: 16 to 20 servings Today's recipe submitted by Judi... From: Incredible-Edibles Date: Friday, May 28, 1999 4:22 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ultra-Easy Pumpkin Pie Squares Categories: Bars Yield: 4 Servings Crust 1 pk Yellow or spice cake mix (set aside one cup The dry mix before Proceeding) 1/2 c Melted butter or margarine 1 Egg Filling 1 29 oz. can pumpkin 2 Eggs 2/3 Evaporated milk 1 1/2 ts Cinnamon 1 ts Ground (dried) ginger 1/2 ts Nutmeg 1/4 ts Ground cloves 1/2 c Brown sugar Topping 1/2 c Sugar 1/4 c Brown sugar 1 T cinnamon 1/3 c Butter or margarine (optional) 1/3 cup chopped Walnuts 1. Grease and flour a 8X11 inch baking pan. 2. Preheat oven to 350 F. 3. Disregard instructions on cake mix box, you're not going to bake a cake. Mix dry cake mix (minus 1 cup dry mix) and melted butter. Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together). 4. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch. 5. Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust. 6. Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly. Mix in nuts, if desired. 7. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean. 8. Cool and serve with whipped cream. From: Trish Date: Sunday, May 30, 1999 4:01 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jan's Butter Tart Squares Categories: Bars Yield: 4 Servings 1/2 c Butter 1 c Flour 2 tb Brown sugar Filling: 2 Eggs 1 1/2 c Brown sugar 1/2 c Oatmeal 1/4 ts Salt 1 ts Vanilla 1/2 c Chopped walnuts 1/2 c Raisins Crust: Cut butter into flour until crumbly. Press into 9x9" buttered pan. Bake at 350F for 15 minutes. Filling: Mix filling ingredients. Pour over partially baked crust and return to oven for 20 minutes. Cool before cutting. Crust: From: Strawberry Girl MM BY H PEAGRAM AUG 17, 2001 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Disappearing Marshmallow Brownies Categories: Bars Yield: 6 Servings 1/4 c Butter or margarine 3/4 c Flour 1/2 ts Vanilla 1 t Baking powder 1 c Chocolate chips 1 Egg 1/4 ts Salt 13 c Brown sugar, packed 1 c Mini marshamallows 1/4 c Chopped nuts Melt butterscotch chips and butter or margarine together over low heat, stirring constantly. Cool to lukewarm. Beat in egg. Combine dry ingredients including sugar, and stir into melted mixture. Fold in remaining stuff, sti just enough to combine (about 5 strokes). Spread in greased 9x9 inch pan and bake at 350 for 20-25 minutes.Do not overbake; center will be jiggly but firms up as it cools. "Happiness is like jam; you can't spread even a little without getting some of it on yourself." http://www.recipesource.com/ From: "Gladys" Date: Monday, June 11, 2001 9:48 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tasty Fig Layer Bars Categories: Bars Yield: 4 Servings 1 c Brown sugar 1 c Margarine or butter 1/2 ts Salt 1 3/4 c Rolled oats 1 3/4 c Flour; sifted 1/2 ts Vanilla Filling: 1 c Sugar 8 oz California dried figs finely Chopped 1/2 c Nuts, chopped (optional) 1/2 c Water; boiling Combine sugar, figs, nuts and water in a medium sauce pan. Heat for 15 minutes or until creamy, stirring frequently. Pour half the flour mixture into a well-greased shallow pan (8" x 12"). Layer with the filling, and spread remaining flour mixture over filling as evenly as possible. Bake at 350 F. for 30 to 35 minutes, or until lightly brown. Cool and serve. From: "Duckie ®" Date: Thursday, August 02, 2001 11:06 P MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eyemouth Tart Categories: Bars Yield: 16 Servings Cookie Layer 1/2 c Butter or margarine -- Softened 3 tb Sugar 1 c All-purpose flour Filling 1/2 c Sugar 1/3 c Chopped walnuts 1/3 c Currants 1/3 c Raisins 1/3 c Coconut 1/3 c Chopped maraschino cherries 1 lg Egg -- beaten 2 tb Butter or margarine -- Melted Icing 1 c Powdered sugar 2 tb Cold water Heat oven to 375º. Have a 9x9" baking pan ready. To make the cookie layer: Beat butter in a small bowl with electric mixer until fluffy. Beat in sugar. On low speed, gradually beat in flour. Press evenly in bottom of pan. Bake for 15 minutes. To make filling: Reduce oven temperature to 325º. Mix sugar, walnuts, currants, raisins, coconut and cherries. Stir in egg and melted butter. Spoon evenly over baked cookie layer. Bake 25 minutes. To make icing: Stir together powdered sugar and water until smooth. Spread over filling. Cool. Cut into bars or squares. Recipe By :Prize-Winning Cookies From: "Minnie" MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Caramel Swirl Bars Categories: Bars, Ookies Yield: 36 Servings 2/3 c Vegetable shortening 1 1/2 c Firmly packed brown sugar 2 tb Water; divided 1 ts Vanilla 2 Eggs 1 1/2 c All-purpose flour 1/3 c Unsweetened baking cocoa 1/2 ts Salt 1/4 ts Baking soda 1 pk Caramels; (14 ounces) 1 c Semi-sweetchocolate chips Preheat oven to 350°F. Grease a 13 x 9-inch pan with shortening. Combine shortening, brown sugar, one tablespoon water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, salt and baking soda. Mix into creamed mixture at low speed until just blended. Place caramels and remaining 1 tablespoon water in microwave-safe bowl. Microwave at 100% (HIGH power) for 2 minutes. Stir. Microwave an additional minute if caramels are not melted. Or place in small saucepan over low heat. Stir often until melted. Spread half of chocolate mixture in greased pan. Distribute melted caramel evenly over chocolate mixture. Sprinkle chocolate chips over caramel. Spread remaining chocolate mixture over caramel and chocolate chips. Bake at 350ºF for 25 to 30 minutes, or until centre is set. Cool in pan on cooling rack. Cut into bars. Recipe by: SaMeGaN : From: "Lindave" MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Granola Bars 2 Categories: Bars, Ookies Yield: 24 Servings 1/2 c Unsalted butter; softened 1/2 c Packed dark brown sugar 1/2 c Sugar 1 Egg 1 ts Vanilla extract 1 tb Dark molasses 1 c Sifted flour 1 ts Baking powder 1/2 ts Salt 1 c Granola 1 c Rolled oats 3/4 c Walnuts; coarsely chopped Preheat oven to 350 degrees. Thoroughly butter and sides and bottom of a 13x9" baking pan. In a large mixing bowl, cream together the butter and sugars. Beat in the egg and mix well. Add the vanilla and the molasses. Sift the flour with the baking powder and salt in a large bowl. Combine the granola and oats with the flour. Work the flour mixture into the batter, one cup at a time, mixing well after each addition. Stir in the chopped nuts. Turn the batter into the prepared pan and smooth the top with the back of a wooden spoon. Bake for about 15 minutes or until the top of the bars are firm to the touch and golden brown. Remove from the oven. Allow to cool completely, then cut into 2" bars. Chocolate Chip Granola Bars: Add 7 1/2 ounces semisweet chocolate chips to the batter. Fruit Granola Bars: Add 1/2 cup coarsely chopped dried apricots and 1/2 cup of golden raisins to the batter. Peanut Butter Chocolate Chip Granola Bars: Add 1 cup peanut butter chips and 7 1/2 ounces semisweet chocolate chips to the batter. Recipe by: Great Cookies You Can Bake From: "Minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconutty-Marshmallow Bars Categories: Bars, Ookies, No bake Yield: 36 Servings 32 lg Marshmallows; OR 3 c Miniature marshmallows 1/4 c Butter or margarine 1/2 ts Vanilla 4 c Crispy corn puff; toasted -oat, cornflake Or whole wheat flake cereal 1/2 c Flaked coconut 1/2 c Chopped nuts Try one of the several variations for Marshmallow Bars or create your own. Butter square pan, 9 X 9 X 2 inches. Heat marshmallows and margarine in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla. Combine cereal, coconut and nuts. Stir in half of the cereal mixture at a time until evenly coated. Press in pan. Cool. Cut into about 2 X 1-inch bars. To Microwave: Cut butter into 4 pieces. Place on marshmallows in 3-quart microwavable bowl or casserole. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds, stirring every minute, until marshmallows can be stirred smooth. Continue as directed. Recipe by: yumyum.com By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Frito Fruckies (No-Bake) Categories: Bars, Ookies, No bake Yield: 36 Servings 10 1/2 oz Corn chips 1 c Sugar 1 c Corn syrup 1 c Creamy peanut butter 10 Milk chocolate bars; (1 1/2 -oz. ea) In a greased 10x15" pan, place the corn chips. In a saucepan, bring the sugar and corn syrup to a boil over med. heat. Remove from heat and stir in the peanut butter until smooth. Pour this over the chips and smooth. Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them, then smooth the chocolate out evenly. Allow to cool and then cut into bars. . NOTES : I used extra crunchy peanut butter and it was great!!! Recipe by: cookierecipe By "minnie" MM by H Peagram Feb 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kentucky Bourbon Bars Categories: Bars, Ookies Yield: 24 Servings 1 1/2 c Flour 3/4 ts Baking powder 1/4 ts Salt 2/3 c Butter; softened 3/4 c Packed brown sugar 1 1/2 ts Vanilla 2 Eggs 1/3 c Bourbon 1 c Toasted pecans; chopped 1/2 c Raisins 1/2 c Semisweet chocolate chips Tipsy Frosting 3 1/2 c Powdered sugar 6 tb Butter; softened 1 ts Vanilla 5 tb Bourbon; (or heavy cream) 24 Pecan halves; garnish Preheat oven to 350º. Butter a 13x9" baking pan. Bars: Combine flour, baking powder and salt. Set aside. Beat together butter, brown sugar and vanilla until light and fluffy. Add eggs, beat well. Alternately stir in flour mixture and bourbon until well blended. Stir in nuts, raisins and chocolate chips. Spread evenly in prepared pan. Bake 20-25 minutes, or until inserted toothpick comes out clean. Frosting: Beat sugar, vanilla, butter and 3 tablespoons bourbon until smooth. Add enough additional bourbon to make smooth, creamy frosting. Spread over cooled cookies in pan. Let set before cutting into 24 squares. Top each square with a pecan half. Store, covered at room temperature for 5 days. NOTES : For adults only! Great for Derby Day or any celebration, these bars bring new dimensions to raisins, nuts and chocolate chips. Recipe by: The Joy of Cookies By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Magic Cookie Bars Categories: Bars, Ookies Yield: 24 Servings 1/2 c Butter or margarine 1 1/2 c Graham cracker crumbs 14 oz Sweetened condensed milk 6 oz Semisweet chocolate chips 1 1/3 c Coconut; flaked 1 c Nuts; chopped Oven at 350 degrees. In a 13x9" baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down. Bake 25-30 min. Cool. Chill, if desired. Cut into bars. Store loosely covered at room temperature. Recipe by: Woman's Day By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Blondies Categories: Bars, Ookies Yield: 36 Servings 1 1/2 c Packed brown sugar 1/2 c Butter; melted 2 Eggs; beaten 1 ts Vanilla extract 1 1/2 c Flour 1/2 ts Baking powder 1/2 ts Salt 6 oz Semisweet chocolate chips In a large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine flour, baking powder and salt. Add to brown sugar mixture. Stir in chocolate chips. Spread into a greased 13x9" baking pan. Bake at 350 degrees for 18-20 min. or until a toothpick inserted neat the center comes out clean. Cool on wire rack. Cut into bars. Recipe by: Quick Cooking By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fig Sandwich Fingers Categories: Bars, Ookies Yield: 18 Servings 1 1/2 c All-purpose flour 2/3 c Packed light brown sugar 1/2 c Plus 2 tablespoons unsalted -butter; room Temperature 1/2 c Finely chopped walnuts 1 c Finely chopped dried figs 1/2 ts Dried lemon peel 1/4 c Dark corn syrup Heat oven to 350 degrees. In a mixing bowl, stir together flour and sugar. Cut in butter until mixture is coarsely crumbled and butter is evenly dispersed. Add walnuts and mix until finely crumbled. Set aside. In a separate bowl, combine figs and lemon peel and mix. Add corn syrup and stir until thoroughly combined. Spread 1 1/2 cups of the crumb mixture into an ungreased 8" square baking pan. Press to pack evenly in pan bottom. Spread fig mixture in an even layer over crumb mixture in pan. Sprinkle remaining crumb mixture over fig layer and press gently to completely enclose the filling. Bake 25 minutes, or until cookies are golden brown. Place pan on rack and let cool. When cookies are cooled completely, cut into bars. NOTES : Store cookies covered in baking pan at room temperature for up to 5 days. Do not freeze. Recipe by: Big, Soft, Chewy Cookies By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Three-Layer Orange Bars Categories: Bars, Ookies Yield: 24 Servings 1/2 c Unsalted butter; softened 1 1/3 c Sifted flour 3 tb Sugar 3 Eggs 1 c Packed dark brown sugar 3/4 c Walnuts; coarsely chopped 3/4 c Unsweetened shredded coconut Icing 2 1/2 c Confectioners' sugar 1/4 c Orange juice 2 tb Grated orange zest Preheat oven to 350 degrees. Thoroughly grease sides and bottom of 13x9" baking pan. In a large mixing bowl, cut the butter into chunks. Add the flour and sugar to the butter. Using a pastry blender, or two forks, blend the mixture until it resembles coarse oatmeal. Press the dough firmly onto bottom of the pan. Bake for 15 minutes. In another bowl, beat the eggs until foamy. Gradually beat in the brown sugar. Add the chopped walnuts and the coconut and mix well. Pour the batter on top of the crust. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool thoroughly before icing. Icing: In a large mixing bowl, combine the confectioners' sugar, orange juice and orange zest. Mix until smooth. Spread the icing evenly over the cake and let it set. When the icing has set, cut into 2" bars. Recipe by: Great Cookies You Can Bake By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apple Breakfast Bars Categories: Bars, Ookies, No bake Yield: 8 Servings 1/2 c Dried apples; snipped 1/3 c Honey 1/4 c Raisins 1 tb Packed brown sugar 1/3 c Peanut butter 1/4 c Apple butter 1/2 ts Ground cinnamon 1/2 c Rolled oats 1/2 c Chopped walnuts or pecans 1/3 c Toasted wheat germ 1/4 c Roasted sunflower seeds 2 c Cornflakes and/or wheat -flakes In a Dutch oven combine apples, honey, raisins and brown sugar. Heat and stir until mixture boils. Reduce heat slightly. Cook, uncovered, for 1 minute, stirring constantly. Remove from heat. Stir in peanut butter until melted. Blend in apple butter and cinnamon. Stir in rolled oats, walnuts or pecans, wheat germ and sunflower seeds until well combined. Add cereal, stirring to coat. Press mixture very firmly (or bars will crumble) and evenly into 8x8" pan. Chill to set. Cut into 8 bars. Store up to 2 days in airtight container in refrigerator. Recipe by: Better Homes and Gardens By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rocky Road Fudge Bar Categories: Bars, Ookies Yield: 48 Servings Base 1/2 c Butter or margarine 1 oz Unsweetened chocolate; cut -into pieces 1 c Flour 1 c Sugar 1 ts Baking powder 1 ts Vanilla 2 Eggs 3/4 c Chopped nuts Filling 6 oz Cream cheese; softened 1/4 c Butter or margarine; -softened 1/2 c Sugar 2 tb Flour 1/2 ts Vanilla 1 Egg 1/4 c Chopped nuts 1 c Semisweet chocolate chips 2 c Miniature marshmallows Frosting 1/4 c Butter or margarine 1/4 c Milk 1 oz Unsweetened chocolate; cut -into pieces 2 oz Cream cheese 3 c Powdered sugar 1 ts Vanilla Heat oven to 350 degrees. Grease and flour 13x9" pan. In large saucepan, melt 1/2 cup butter and 1 ounce unsweetened chocolate over low heat, stirring until smooth. Add all remaining base ingredients; mix well. Spread in greased and floured pan. In small bowl, combine all filling ingredients except nuts, chocolate and marshmallows. Beat 1 min. at med. speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips. Bake for 25-35 min. or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 min. While marshmallows are baking, in large saucepan, combine all frosting ingredients except powdered sugar and vanilla. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows; lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator. Recipe by: Pillsbury Best Cookies Cookbook By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Spice Bars Categories: Bars, Ookies Yield: 12 Servings 6 tb 1% buttermilk 1/3 c Packed brown sugar 1/4 c Molasses 3 tb Butter or margarine; melted 1 Egg 1 ts Vanilla extract 1 1/4 c All-purpose flour 3/4 c Ground cinnamon; divided 1 1/4 ts Chinese Five Spice 1/2 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 1/3 c Raisins 1 tb Confectioners' sugar In a mixing bowl, combine the buttermilk, brown sugar, molasses, butter, egg and vanilla. Mix well. Combine the flour, 1/2 teaspoon cinnamon, Chinese Five Spice, baking powder, baking soda and salt. Add to buttermilk mixture and beat until smooth. Stir in raisins. Pour into a 9" square baking pan coated with nonstick cooking spray. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine confectioners' sugar and remaining cinnamon. Sprinkle over bars. Recipe by: Light and Tasty By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Texas Cowboy Bars Categories: Bars, Ookies Yield: 24 Servings Filling 8 oz Pitted dates; (1 cup) 1 c Water 1 c Sugar 1 lg Lemon rind; grated Crust 1 1/2 c Sifted all-purpose flour 1/2 ts Salt 1 c Firmly packed dark brown -sugar 1 1/2 c Quick cooking oats 1/2 c Walnuts or pecans; cut -medium fine 1 c Butter; melted Cut the dates into medium-size pieces. Place dates, water and sugar in a heavy 2 quart saucepan over moderate heat and bring to a boil, stirring occasionally. Continue to boil, stirring occasionally, for 10-12 minutes until mixture is thick. Watch it carefully toward the end: As it begins to thicken, it will bubble and splash: reduce heat as necessary. Stir in the grated lemon rind and set aside to cool to lukewarm. Adjust a rack one-third up from the bottom of the oven and preheat to 350 degrees. Line a 9" square baking pan with foil. Butter the foil. Crust: Place the flour, salt and sugar in a mixing bowl and stir to mix. Mix in the oatmeal and nuts. Add the melted butter and stir well until completely mixed. Remove 1 generous cup of the mixture and set it aside for the topping. Place the remaining crust mixture over the bottom of the prepared pan and press it firmly with your fingertips to make a smooth, even layer. Cover the crust with the filling mixture and spread evenly. Sprinkle the reserved crust mixture evenly over the filling. Press gently with your fingertips to make a smooth, even layer. Bake for 45 minutes. Cool in the pan for 45 minutes. Cover with a rack or a cookie sheet and invert. Remove the pan and the foil. Cover with a rack and very gently invert again--handle with care. Cool completely and then chill briefly in the freezer or refrigerator until the cake is firm enough to be cut. Use a long, sharp knife and cut the cake into squares or bars. Recipe by: Maida Heatter's Book of Great Cookies By "minnie" MM by H Peagram Feb. 23, 2002 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apricot Bars Categories: Bars, Ookies Yield: 1 Servings 1 3/4 c Rolled oats 1 1/2 c Sifted flour 1 c Packed brown sugar 1 ts Baking soda 1 c Butter; melted 21 oz Can apricot pie filling Combine dry ingredients. Blend in melted butter. Pat 2/3 s of mixture into bottom of ungreased 13x9" pan. Spread pie filling over top. Sprinkle with remaining oat mixture. Bake at 375 degrees for about 30 minutes. NOTES : You may use other fruity pie fillings in place of apricot. Recipe by: Bar Cookie Bonanza By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Shortbread Bars Categories: Bars, Ookies Yield: 24 Servings 1 1/4 c All-purpose flour 3 tb Brown sugar 1/4 ts Baking powder 1/2 c Butter 1/4 c Butter 1/3 c Sugar 1/3 c Packed brown sugar 1/3 c Light corn syrup 1 tb Water 1/4 ts Salt 1/2 c Coarsely chopped walnuts 1/2 c Coarsely chopped cashews 1/4 c Whipping cream 1 ts Vanilla Line a 9x9x2" baking pan with foil; extend foil over edges of pan. Butter foil; set aside. For crust: In a medium mixing bowl combine flour, 3 tablespoons brown sugar and baking powder. Using a pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press crust mixture into the prepared pan. Bake at 350 degrees for 25 minutes or until golden brown. Meanwhile, for butterscotch sauce: In a heavy medium saucepan melt the 1/4 cup butter. Stir in sugar, 1/3 cup brown sugar, corn syrup, water and salt; stir in chopped cashews. Bring to boiling over medium-high heat, stirring constantly. Boil, uncovered, for 5 minutes, stirring often. Remove saucepan from heat. Stir in whipping cream and vanilla. Spread butterscotch mixture evenly over the baked crust. Bake for 12-15 minutes more or until most of the surface is bubbly. Cool in pan on a wire rack. Lift foil out of pan; cut into bars. Recipe by: Cookies for Christmas By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butterscotch Bars Categories: Bars, Ookies Yield: 48 Servings 2 1/2 c Unsifted flour 1 ts Baking soda 1/2 ts Salt 1 c Butter; softened 1 c Firmly packed light brown -sugar 1/2 c Sugar 2 lg Eggs 1 ts Vanilla 2 c Butterscotch chips 1 c Chopped walnuts Preheat oven to 350 degrees. Lightly grease 10x15" pan. in medium bowl, combine flour, baking soda and salt. Set aside. In large bowl, cream butter and sugars until light. Beat in eggs and vanilla. gradually add flour mixture until combined. Stir in chips and walnuts. Spread evenly into prepared pan. Dough will be very thick. Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool before cutting into 48 bars. Recipe by: Guittard By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chilled Confetti Brownies (No-Bake) Categories: Bars, Ookies, No bake Yield: 1 Servings 1 c Chopped nuts 1 c Confectioners' sugar 3 c Graham cracker crumbs 2 c Miniature marshmallows 2 c Chocolate chips 1 c Evaporated milk 1/2 ts Peppermint extract Nuts halved for garnish; -optional Mix together nuts, confectioners' sugar and graham cracker crumbs. Fold in marshmallows. In saucepan combine chocolate chips and milk. Cover and cook over low heat, stirring, until thick and smooth. Stir in peppermint extract. Reserve 1/2 cup chocolate mixture for frosting. Add remainder to crumb mixture. Stir until all is moistened. Turn into greased 8" square pan. Press down. Spread reserved chocolate mixture over top. Garnish with nut halves, if desired. Chill. Recipe by: Bar Cookie Bonanza By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fruit Cheddar Bars Categories: Bars, Ookies Yield: 1 Servings 2 3/4 c Flour 1 ts Baking powder 1/2 ts Salt 3/4 c Butter 2 1/2 c Sharp Cheddar cheese; -shredded 2 lg Eggs; beaten 1/2 c Peach preserves 1/2 c Strawberry preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. Recipe by: jimg By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Carmelitas Categories: Bars, Ookies Yield: 24 Servings 7 oz Light candy caramels; 25 -pieces 1/4 c Evaporated milk 1 c All-purpose flour 1 c Quick-cooking rolled oats 3/4 c Firmly packed brown sugar 1/2 ts Baking soda 1/4 ts Salt 1/2 c Butter; melted 1 c Semisweet chocolate chips; -divided 1/2 c Pecans; chopped Preheat oven to 350ºF degrees and lightly grease a 9-inch by 13-inch baking pan. Melt caramels and evaporated milk in heavy saucepan over medium heat, stirring until smooth. Remove from the heat source and set aside. In a large mixing bowl combine flour, oats, brown sugar, baking soda, salt, and melted butter. Press half of crumbs into the bottom of prepared baking pan. Bake for 10 minutes and remove from oven. Evenly sprinkle half of the chocolate chips and pecans over the crust. Pour and spread caramel mixture to cover chips and pecans. Mix remaining chocolate chips with crumb mixture and sprinkle over the top. Bake 15 to 20 minutes more, or until lightly browned. Cool completely before cutting into 24 bars. Happy Baking from The Cook & Kitchen Staff at Recipe-a-Day! Recipe by: Recipe-a-Day By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Snickers Bars Categories: Bars, Ookies Yield: 96 Servings Bottom Layer 1 c Milk chocolate chips 1/4 c Butterscotch chips 1/4 c Creamy peanut butter Filling 1/4 c Butter or margarine 1 c Sugar 1/4 c Evaporated milk 1 1/2 c Marshmallow creme 1/4 c Creamy peanut butter 1 ts Vanilla extract 1 1/2 c Chopped salted peanuts Caramel layer 1 pk Caramels; (14 oz) 1/4 c Whipping cream Icing 1 c Milk chocolate chips 1/4 c Butterscotch chips 1/4 c Creamy peanut butter Combine the first three ingredients in a small saucepan. Stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 pan. Refrigerate until set. For filling: Melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to a boil. Boil and stir for 5 minutes. Remove from the heat. Stir in the marshmallow creme, peanut butter, and vanilla. Add peanuts. Recipe by: Idunno4recipes By "minnie" on Feb 08, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rice Crispy Bars Categories: Bars, O bake Yield: 24 Servings 1/2 Stick butter 10 1/2 oz Marshmallows; or more if -desired 1 ts Vanilla extract 6 c Crispy rice cereal Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add vanilla and mix well. Add cereal. Stir until well coated. One of my comfort foods. I'm still tinkering with this one, but this is a very good start. Recipe by: Damsel in dis Dress By Damsel in dis Dress on Mar 11, 2002, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Bars Categories: Bars, Uts Yield: 24 Servings MMMMM------------------------FIRST LAYER----------------------------- 2 c Flour 2 Sticks soft butter 4 tb Water MMMMM------------------------SECOND LAYER----------------------------- 8 oz Cream cheese; softened 3 lg Eggs 3/4 c Sugar 1 1/2 ts Almond extract MMMMM--------------------------FROSTING------------------------------- 2 1/4 c Powdered sugar 1/3 c Butter 2 tb Milk 2 ts Almond extract MMMMM--------------------------GARNISH------------------------------- 1/4 c Sliced almonds FIRST LAYER: 1. Combine all ingredients and pat into a 9x13-inch pan. 2. Bake at 350F for 10-15 minutes. SECOND LAYER: 1. Beat cream cheese, eggs, sugar, and almond extract together while first layer is baking. 2. Spread cream cheese mixture on hot crust later, being sure to cover the crust completely. 3. Bake at 350F for an additional 15-20 minutes, until slightly browned on edges. 4. Cool before frosting. FROSTING: 1. Beat until creamy, adding more milk if necessary. 2. Spread on *cooled* bars, and sprinkle with sliced almonds. Recipe by: Damsel in dis Dress By Damsel in dis Dress on Mar 11, 2002, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Cherry Bars Categories: Bars, Akes Yield: 48 Servings MMMMM-------------------------CAKE BARS------------------------------ 1 18.25-oz package devil's -food cake mix 1 21-oz can cherry pie filling 1 ts Almond extract 3 Eggs; beaten MMMMM--------------------------FROSTING------------------------------- 1 c Sugar 1/3 c Milk 5 tb Butter 6 oz Semisweet chocolate chips; -(1 cup) 1. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan or 13x9-inch pan. In large bowl, combine all cake bar ingredients; stir until well blended. Pour into greased and floured pan. 2. Bake at 350°F. until toothpick inserted in center comes out clean. For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25 to 35 minutes. 3. In small saucepan, combine sugar, milk and margarine. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until smooth. Pour and spread over warm bars. Cool 1 1/4 hours or until completely cooled. Cut into bars. Source: "http://www.bakeoff.com/" Recipe by: Francis I. Jerzak, 25th Bake-Off® Contest, 1974 By Damsel in dis Dress on Mar 11, 2002, MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Scotcharoos Categories: Bars, Hocolate, No bake Yield: 24 Servings 1 c Sugar 1 c Light corn syrup 1 c Peanut butter 6 c Crispy rice cereal 6 oz Chocolate chips; (1 cup) 6 oz Butterscotch chips; (1 cup) Heat sugar and corn syrup in a 3-quart saucepan until mixture boils. Remove from heat. Stir in peanut butter; mix well. Add cereal, stirring until blended. Press mixture into buttered 13x9" pan. Melt chocolate and butterscotch chips together over low heat. Remove from heat and spread over cereal mixture. Cool until firm. Cut into squares. Recipe by: Nestlé By Damsel in dis Dress on Mar 08, 2002 , MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Bars Categories: Bars, Pring/summe Yield: 24 Servings 1 pk Lemon cake mix with pudding 1 lg Egg 1/2 c Oil 8 oz Cream cheese; softened 1/3 c Sugar 1 tb Lemon juice Combine the cake mix, egg and oil. Reserve 1 cup of mixture for the topping. Pat the rest of mixture in an ungreased 9 x 13 inch pan and bake at 350F for 15 minutes. Beat cream cheese, sugar and lemon juice until smooth. Spread over baked crust. Crumble remaining cake mixture over the top. Bake for an additional 15 minutes. Cool and cut into bars. Store in refrigerator. Recipe by: Damsel in dis Dress By Damsel in dis Dress on Mar 08, 2002 , MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mixed Nut Bars Categories: Bars, Hristmas/yu, Nuts Yield: 36 Servings MMMMM----------------------------BASE--------------------------------- 3/4 c Sugar 1 1/2 c Flour 1/2 ts Salt 1 Stick soft butter MMMMM--------------------------FILLING------------------------------- 2 tb Butter 1/2 c Light corn syrup 1 tb Water 6 oz Butterscotch chips MMMMM--------------------------TOPPING------------------------------- 12 oz Salted mixed nuts Preheat oven to 350 degrees F. Apply a coating of non-stick vegetable spray to the bottom and sides of a 9x13-inch baking pan. Mix sugar, flour, salt, and one stick of butter; pat mixture into the prepared pan and bake for 10 minutes. Combine 2 tablespoons butter, corn syrup, water, and butterscotch chips in a saucepan. Over low heat, cook until chips are melted, stirring constantly. Pour filling onto baked base, then distribute mixed nuts evenly over the filling. Bake for 10 minutes. Cool to room temperature, and cut into bars with a sharp knife. Recipe by: Damsel in dis Dress By Damsel in dis Dress on Mar 08, 2002 , MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Chip Turtle Bars Categories: Bars, Ookies Yield: 1 Servings 3/4 c Butter-flavored shortening 1 1/4 c Firmly packed brown sugar 2 tb Milk 1 tb Vanilla 1 Egg 1 3/4 c Flour 1 ts Salt 3/4 ts Baking soda 1 1/2 c Miniature chocolate chips 14 oz Caramel candy 1 tb Water Heat oven to 350 degrees. Grease a 13x9" baking pan. Combine shortening, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in miniature chocolate chips. Divide dough into thirds. Press 2/3 rds of dough onto the bottom of prepared pan. Combine caramels and water in small saucepan. Place on very low heat. Stir constantly until caramels melt. Spread caramel mixture over dough in pan to within 1/2" of edge. Drop remaining dough by teaspoons evenly over the caramel layer. Bake at 350 degrees for 25-30 min. or until golden brown. Do Not Overbake. Loosen from sides of pan with knife. Cool completely on rack. Cut into bars. Recipe by: Crisco By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Almond Meringue Bars Categories: Bars, Ookies Yield: 36 Servings Base 1/2 c Sugar 1/2 c Packed brown sugar 1/4 c Butter or margarine; -softened 3 Eggs; separated 1 ts Vanilla 2 c Flour 1 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt Filling 6 oz Semisweet chocolate chips 1 c Flaked or shredded coconut 1/2 c Chopped almonds Topping 1 c Packed brown sugar 1/2 c Chopped almonds Heat oven to 350 degrees. Base: Beat sugar, brown sugar, butter, egg yolks and vanilla in large bowl on low speed until blended. Beat on med. speed, scrapping bowl constantly, until smooth, about 2 min. Stir in flour, baking powder, baking soda and salt. Press dough in greased rectangular pan, 13x9", with floured hands. Filling: Sprinkle with chocolate chips, coconut and almonds. Topping: Beat egg whites until foamy. Beat in Brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spread over mixture in pan. Sprinkle with almonds. Bake until meringue is set and light brown, 35-40 min. Cool. Cut into bars, about 3 x 1". Recipe by: Betty Crocker By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Sugar Chocolate Chip Bars Categories: Bars, Ookies Yield: 48 Servings 1 3/4 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 1/2 c Firmly packed light brown -sugar 1/2 lb Unsalted butter; room -temperature 1/2 c Sugar 2 lg Eggs 1 ts Pure vanilla extract 1 c Semisweet chocolate chips Preheat oven to 325 degrees. Combine flour, baking soda and salt. Sift onto a large piece of wax paper and set aside. Cream the brown sugar, butter and sugar in a 7 quart bowl, until very smooth. Add the eggs and combine until well incorporated. Add the vanilla and combine. Add the sifted dry ingredients, followed by the chocolate chips. Combine until well mixed. Transfer batter to nonstick 13x9" baking pan. Spread in even layer. Bake on center rack for 40 minutes until golden brown. Remove the pan and allow to cool at room temperature for 1 hour before cutting. Cut into 48 bars. Serve immediately or store in tightly sealed plastic container. Recipe by: Death By Chocolate Cookie By "minnie" on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Walnut Jam Bars Categories: Bars, Ookies Yield: 1 Servings Crust 3/4 c Butter or margarine; -softened 1/2 c Packed brown sugar 1 3/4 c Flour Filling 3/4 c Seedless raspberry jam or -apricot preserve 2 c Walnuts; finely chopped 1/4 c Sugar 3 Eggs 2 tb Flour 1 ts Vanilla extract 2 c Semisweet chocolate chips; -divided For crust: Beat butter and brown sugar in a small mixer bowl. Beat in flour. Press onto bottom of greased 13x9" baking pan. Bake in preheated 375 degree oven for 12-15 minutes or until lightly browned. Cool completely. For filling: Spread jam over crust. Combine walnuts and sugar in small bowl. Set aside 2 tablespoons for topping. Beat eggs until light in large mixer bowl. Beat in remaining walnut mixture, flour and vanilla. Stir in 1 cup chocolate chips. Pour over crust. Bake for 20-25 min. or until top is set. Immediately sprinkle remaining chocolate chips over top. Let stand for 5 minutes, until chips are shiny. Spread. Sprinkle with reserved walnut mixture. Cool; chill for 10 min. to set chocolate. Cut into 2x1" bars. Recipe by: Nestle By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Butterscotch Bars 2 Categories: Bars, Ookies Yield: 24 Servings 2 c All-purpose flour 1/2 ts Baking powder 1/2 c Unsalted butter; chopped 1/3 c Light brown sugar 5 oz Semisweet chocolate; melted 2 tb Ground almonds For topping 1/4 c Unsalted butter 1/2 c Sugar 2 tb Light corn syrup 3/4 c Condensed milk 1 1/4 c Whole toasted hazelnuts 8 oz Semisweet chocolate; chopped Preheat oven to 325 degrees. Grease a shallow 12x8" cake pan. Sift the flour and baking powder into a large bowl. Rub in butter, then stir in the sugar. Work in the melted chocolate and ground almonds. Press the mixture into the prepared cake pan, prick the surface with a fork and bake for 25-30 minutes until firm. Allow to cool. To make the topping: Mix the butter, sugar, light corn syrup and condensed milk in a saucepan. Heat gently until the butter and sugar have melted. Simmer, stirring occasionally, until golden, then stir in the hazelnuts. Pour over the cooked base and spread out evenly. Allow to set. Melt the chocolate in a bowl over a saucepan of hot water. Spread over the butterscotch layer; allow to set before cutting into bars. Recipe by: The Great Big Cookie Book By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Frosted Peanut Butter Bars Categories: Bars, Ookies Yield: 60 Servings 1/2 c Peanut butter 1/3 c Shortening 1 1/2 c Packed brown sugar 2 Eggs 1 ts Vanilla extract 1 1/2 c All-purpose flour 1 1/2 ts Baking powder 1/2 ts Salt 1/4 c Milk Frosting 2/3 c Peanut butter 1/2 c Shortening 4 c Confectioners' sugar 1/3 c Milk Topping 1/4 c Semisweet chocolate chips 1 ts Shortening In a mixing bowl, cream peanut butter, shortening and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt. Gradually add to creamed mixture. Add milk. Mix well. Transfer to greased 15x10" baking pan. Bake at 350 degrees for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting: In a mixing bowl, cream peanut butter, shortening and confectioners' sugar. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Melt chocolate chips and shortening. Stir until smooth. Drizzle over frosting. Refrigerate. Recipe by: Taste of Home By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Delight Bars Categories: Bars, Ookies Yield: 12 Servings Crust 1/2 c Butter or margarine; room -temperature 3 tb Powdered sugar 2 lg Egg yolks 1 ts Instant coffee powder 1 tb Warm water 2 c Flour Topping 1/2 c Semisweet chocolate chips 2 lg Egg whites 1/4 c Sugar 1/4 c Almonds; finely ground 1/4 c Almonds; chopped Preheat the oven to 350 degrees. Lightly grease a 9" square pan. In a large bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, egg yolks, coffee powder and water until smooth. Gradually blend in the flour. The mixture will be crumbly. Press the mixture onto the bottom of prepared pan. Bake for 20 minutes. Meanwhile, make the topping: Melt the chocolate. remove from heat. In a medium bowl, using an electric mixer on high speed, beat the egg whites until foamy. Beat in sugar until stiff peaks form. Pouring it in a steady stream, beat in the melted chocolate. Fold in the ground almonds. Spread topping mixture over the hot crust, sprinkle with chopped almonds, and bake for 20 minutes longer, or until firm. Cool in the pan on a wire rack. Cut into 12 bars. Recipe by: 1001 Chocolate Treats By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Raspberry Macaroon Bars Categories: Bars, Ookies Yield: 16 Servings 1/2 c Unsalted butter 1/2 c Confectioners' sugar 1/4 c Cocoa powder 1 pn Salt 1 ts Almond extract 1 1/4 c All-purpose flour Topping 1/2 c Seedless raspberry preserves 1 tb Raspberry-flavored liqueur 1 c Miniature chocolate chips 1 1/2 c Finely ground almonds 4 Egg whites 1 pn Salt 1 c Sugar 1/2 ts Almond extract 1/2 c Slivered almonds Preheat oven to 325 degrees. Invert a 13x9" cake pan. Mold a sheet of foil over the pan and smooth the foil evenly around the corners. Lift off the foil and turn the pan right side up; line with the molded foil. Lightly grease foil. In a medium bowl, with an electric mixer, beat together the butter, sugar, cocoa and salt until well blended. Add in the almond extract and flour and mix until the mixture forms a crumbly dough. Turn the dough into the prepared pan and pat firmly over the bottom to make an even layer. Prick the dough with a fork. Bake for 20 minutes, until just set. Remove from oven and increase temperature to 375 degrees. To make the topping: Combine the raspberry preserves and raspberry liqueur in a small bowl. Spread the topping evenly over the chocolate crust, then sprinkle evenly with the chocolate chips. In a food processor fitted with a metal blade, process the almonds, egg whites, salt, sugar and almond extract until well blended and foamy. Gently pour over the jam layer, spreading evenly to the edges of the pan. Sprinkle with slivered almonds. Bake for 20-25 minutes more, until the top is golden and puffed. Transfer to wire rack to cool in pan for 20 minutes, until firm. Using edges of the foil, carefully remove the cake from the pan and cool completely. Peel off the foil and, using a sharp knife, cut into bars. Recipe by: The Great Big Cookie Book By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chewy Maple Granola Bars Categories: Bars, Ookies Yield: 1 Servings 1/2 c Unsalted butter; melted and -cooled 1/4 c Honey 1/4 c Pure maple syrup 3 tb Packed brown sugar 1 ts Pure vanilla 1 Egg 1/4 ts Maple extract; optional 2 c Granola 1/2 c Sweetened coconut; shredded 3/4 c Chopped dates 1/3 c Raisins 1/4 ts Cinnamon 1/4 ts Salt 1/4 c All purpose flour 2 tb Sesame seeds 2/3 c Whole pecans Preheat oven to 350 F. Line an a 7 by 11 inch brownie pan with parchment paper. You may also use a 9 by 9 inch pan for thinner looking granola bars. In a large bowl, stir together the butter, honey, maple syrup, brown sugar, maple and vanilla extracts. Add egg. Add granola, coconut, dates, raisins, cinnamon, salt, flour, sesame seeds and pecans. Spoon (or using wet hands) and pat into prepared pan. Place pan on a baking sheet. Bake on lower rack of oven (20-24 minutes) until top seems set. Cool well then freeze or refrigerate about one hour before cutting into squares. These must be refrigerated or frozen before cutting. The chilling helps keep these together. Dense and chewy and studded with good things. Maple extract intensifies the maple flavor but it's optional. Variation Substitute dried cranberries for dates and add 1/2 teaspoon orange oil and 2 teaspoons finely minced orange zest. You may also add 1 cup chocolate chips. Recipe by: unknown By "minnie" on Feb 25, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Strawberry Crisps Categories: Bars, Ookies Yield: 24 Servings 3/4 c Butter; softened 1 c Firmly packed light brown -sugar 1 3/4 c All-purpose flour 1/2 ts Salt 1/2 ts Baking soda 1 1/2 c Quick-cooking oats 18 oz Strawberry jam Preheat oven to 400 degrees. In a large bowl, cream butter and brown sugar with mixer on medium, until smooth. Stir together dry ingredients. Gradually add dry ingredients to creamed mixture. Mix until crumbly. Press 1/2 the mixture into a greased 13x9" baking pan. Spread with jam. Sprinkle remaining crumb mixture over the top. Press lightly into jam. Bake for 18-20 minutes or until lightly browned. Cool for 5 minutes before cutting into squares. Recipe by: The Christmas Cookie Cookbook By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bee Sting Bars Categories: Bars, Ookies Yield: 72 Servings 1 c Firm butter or margarine 3/4 c Sugar 2 tb Honey 2 tb Milk 1 c Chopped or slivered almonds 1 ts Almond extract 1 3/4 c All-purpose flour 2 ts Baking powder 1/4 ts Salt 1 Egg In a small pan, combine 1/2 cup of the butter, 1/4 cup sugar, honey, milk, almonds and almond extract. Bring to a rolling boil over medium-high heat, stirring. Set aside. In a mixing bowl, stir together flour, remaining 1/2 cup sugar, baking powder and salt. Cut remaining 1/2 cup butter into pieces and with a pastry blender or 2 knives, cut into flour mixture until mixture is crumbly and no large particles remain. Add egg and mix with a fork until dough holds together. Press dough evenly over bottom of an ungreased 15 x 10" rimmed baking pan. Pour almond mixture over dough, spreading evenly. Bake at 350 degrees oven for 20-25 minutes or until topping is deep golden. Let cool in pan on a rack. Cut into 2" squares. for smaller cookies, cut each square diagonally into 2 triangles. Store airtight. Recipe by: Cookies from Sunset's Creative Cooking Library By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Oatmeal And Raisin Bar Cookies Categories: Bars, Ookies Yield: 48 Servings 1/4 c Margarine; softened 1/2 c Sugar 1 Egg 2/3 c Low-fat milk 1 ts Vanilla 1 c Whole wheat flour 1 1/2 c Oats 2 ts Baking powder 1/2 c Chopped raisins Beat together margarine, sugar, egg, milk and vanilla until blended. Beat in the remaining ingredients until blended. Spread batter evenly into a non-stick 9x13-inch baking pan and bake at 350-degrees for 15 minutes or until top looks dry and lightly browned. Allow to cool in pan. When cool, cut into bars. Recipe by: jimg By "minnie" on Mar 19, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fudgy Butterscotch Bars Categories: Bars, Ookies Yield: 48 Servings 12 oz Semisweet chocolate chips 2 tb Butter or margarine 14 oz Can sweetened condensed milk 1 c Butter or margarine 2 1/4 c Firmly packed brown sugar 2 Eggs 2 c Flour 1/2 c Coconut 1/2 c Chopped pecans or walnuts 1 ts Salt 1 ts Vanilla Heat oven to 350 degrees. Grease 15x10" baking pan. In medium saucepan, combine chocolate chips, 2 tablespoons butter and sweetened condensed milk. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly. Set aside. In large saucepan, melt 1 cup butter over low heat. Remove from heat. Add brown sugar and eggs. Blend well. Add all remaining ingredients. Mix well. Spread half of batter in greased pan. Drop chocolate mixture by tablespoonfuls over batter. Carefully spread to cover. Drop remaining batter by teaspoonfuls over chocolate mixture. With tip of knife, swirl slightly to marble mixture. Bake for 25-35 minutes or until light golden brown and center is set. Cool 1 hour or until completely cooled. Cut into bars. Recipe by: Pillsbury Best Cookies Cookbook By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cherry Bars Categories: Bars, Ookies Yield: 62 Servings 1 c Butter or margarine; -softened 2 c Sugar 4 Eggs 1 ts Vanilla extract 1/4 ts Almond extract 3 c All-purpose flour 1 ts Salt 2 cn Cherry pie filling; (21 -ounces) Glaze 1 c Confectioners' sugar 1/2 ts Vanilla extract 1/2 ts Almond extract 2 tb Milk In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt. Add to the creamed mixture and mix until combined. Spread 3 cups batter into a greased 15 x 10" baking pan. Spread with pie filling. Drop the remaining batter by teaspoonfuls over filling. Bake at 350º for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine the glaze ingredients. Drizzle over bars. . Recipe by: Quick Cooking By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Pecan Squares 1 Categories: Bars, Ookies Yield: 1 Servings 2/3 c Flour 1/2 ts Baking powder 1/2 ts Salt 1/3 c Shortening 2 Squares chocolate 1/2 c Sugar 2 Eggs; well beaten 1/2 c Honey 1/2 c Broken pecan meats 1 ts Vanilla extract Sift flour, baking powder, and salt together. Melt shortening and chocolate together over boiling water. Add sugar to eggs and beat well. Add honey gradually and beat thoroughly. Add shortening and chocolate mixture and beat well. Add dry ingredients, nuts and vanilla. Place whole pecans on batter in pan before baking. Bake in greased 8 x 8 x 2-inch pans in moderate oven (350º F.) about 40 minutes. When done, cut into squares so that a pecan meat will be in center of each square. Recipe by: American Honey Institute and Iowa Honey Producers By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coconut Mud Bars Categories: Bars, Ookies Yield: 24 Servings Bottom Layer 1 1/3 c All-purpose flour 1/2 ts Baking powder 1 pn Salt 1/2 c Packed dark brown sugar 1/2 c Unsalted butter; slightly -softened, cut in pieces Ganache 10 oz Semisweet chocolate; finely -chopped 3/4 c Heavy cream Topping 4 tb Unsalted butter; softened 1/2 c Sugar 2 ts Vanilla extract 1/4 ts Coconut extract; optional 2 lg Eggs 1 1/2 c Shredded coconut 1 1/2 c Chopped pecans Oven to 350 degrees. Lightly butter a 13x9" baking pan. Make the bottom layer: In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. With a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes or until the crust is just set. Place the pan on a rack to cool, but leave the oven on. Meanwhile make the ganache: Place the chocolate in a medium bowl. In small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate. Let stand for 5 minutes, then stir until smooth. Pour the ganache over the crust and refrigerate for about 15 minutes to set the ganache. Prepare the topping: In a medium bowl, cream the butter. Add the sugar, vanilla and coconut extract, if using and best until blended. Beat in the eggs. Stir in the coconut and pecans. Drop the coconut-pecan topping evenly over the ganache and spread gently. Bake for 25-30 minutes or until the top is golden brown. Set the pan on a wire rack to cool. Cut into bars. Recipe by: Mrs. Fields I Love Chocolate! Cookbook By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Caramel-Apple Bars Categories: Bars, Ookies Yield: 36 Servings 1 c Packed brown sugar 1/2 c Butter or margarine; -softened 1/4 c Shortening 1 3/4 c All-purpose flour 1 1/2 c Quick-cooking oats 1 ts Salt 1/2 ts Baking soda 4 1/2 c Coarsely chopped pared tart -apples; (3 medium) 3 tb All-purpose flour 14 oz Caramel candy Heat oven to 400 degrees. Mix brown sugar, butter and shortening. Stir in 1 3/4 cups flour, oats, salt and baking soda. Remove 2 cups of the mixture. Reserve. Press remaining mixture in ungreased rectangular pan, 13x9". Toss apples and 3 tablespoons flour, spread over mixture in pan. Heat candies over low heat, stirring occasionally, until melted. Pour evenly over apples. Top with reserved oat mixture. Press lightly. Bake until golden brown and apples are tender, 25-30 minutes. Cut into bars, about 2x1 1/2", while warm. Refrigerate any remaining bars. Recipe by: Betty Crocker's Cookie Jar Cookbook By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bob's Tart Key Lime Bars Categories: Bars, Ookies Yield: 1 Servings Crust 2 c All-purpose flour 1 c Butter 1/2 c Confectioners' sugar Filling 1 3/4 c Sugar 1/2 c Key lime juice 1/4 c All-purpose flour 4 lg Eggs 1/2 ts Baking powder Confectioners' sugar Heat oven to 350 degrees. For crust: Combine flour, butter and confectioners' sugar in food processor fitted with metal blade. Process until fine crumbs are formed. Or, cut ingredients together using pastry blender. Pat mixture into bottom of ungreased 13- by 9-inch baking pan. Bake 20 minutes. Remove from oven. For filling: Combine sugar, lime juice, flour, eggs and baking powder in same food processor. Blend until well mixed. Pour over crust. Bake until knife inserted in center comes out clean, about 20 minutes. Cool completely. Sprinkle with confectioners' sugar. Recipe by: Chicago Tribune 6-25-97 (Bob Kasser) By "minnie" on Mar 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry Citrus Bars Categories: Bars, Ookies Yield: 30 Servings 1 c Butter; softened 3/4 c Sifted powdered sugar 2 c All-purpose flour 4 Eggs 1 1/2 c Sugar 1/3 c Lemon juice 2 tb Finely shredded orange peel 1/4 c All-purpose flour 1 ts Baking powder 1 1/2 c Fresh raspberries and/or -blueberries Powdered sugar For Crust: Beat butter with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup powdered sugar. Beat until combined. Add the 2 cups flour. Beat untill combined. Press mixture onto the bottom of a greased 13x9x2-inch baking pan. Bake in a 350º oven for 20 minutes or until golden. Meanwhile, for filling: Combine eggs, sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder in a large mixing bowl. Beat for 2 minutes with an electric mixer until combined. Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon. Bake in a 350º oven for 30 to 35 minutes or until light brown and filling is set. Cool thoroughly in the pan on a wire rack. Cut into bars. Cover and chill up to 2 days. Recipe by: Better Homes and Gardens By "minnie" on Mar 05, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cookie Brittle Categories: Bars, Ookies Yield: 36 Servings 1/2 c Butter or margarine; -softened 3/4 ts Vanilla 1 c All-purpose flour 1/2 c Sugar 6 oz Almond brickle bits In large bowl of an electric mixer, beat butter and vanilla until creamy. Blend in flour and sugar, then stir in brickle bits (mixture will be quite crumbly). Spread mixture evenly over bottom of an ungreased 13x9" baking pan. Lay a piece of wax paper on top and press firmly to pack crumbs evenly. Discard paper. Bake in 375 degree oven for 15-20 minutes or until golden around edges. Let brittle cool in pan on a rack for 10 minutes, then loosen with a wide spatula, turn out onto rack and let cool completely. Break into pieces. Store airtight for up to 2 days. Freeze for longer storage. Recipe by: Cookies from Sunset Creative Cooking Library By "minnie" on Mar 05, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Caramel Bars Categories: Bars, Ookies Yield: 36 Servings 1 pk Yellow cake mix 1/2 c Butter or margarine; -softened 1 Egg 20 Miniature peanut butter -cups; chopped 2 tb Cornstarch 1 Jar caramel ice cream -topping; (12-14 ounces) 1/4 c Peanut butter 1/2 c Salted peanuts Topping 16 oz Milk chocolate frosting 1/2 c Chopped salted peanuts In mixing bowl, combine the dry cake mix, butter and egg. Beat until no longer crumbly, about 3 minutes. Stir in the peanut butter cups. Press into a greased 13x9" baking pan. Bake at 350 degrees for 18-22 minutes or until lightly browned. Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter until smooth. Cook over low heat, stirring occasionally, until mixture comes to a full boil, about 25 minutes. Cook and stir 1-2 minutes longer. Remove from heat and stir in peanuts. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting and sprinkle with peanuts. Refrigerate at least 1 hour before cutting. Store in refrigerator. Recipe by: Taste of Home By "minnie" on Mar 05, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Key Lime Coconut Bars Categories: Bars, Ookies Yield: 24 Servings 1 c Shredded sweetened coconut 1 1/2 c All-purpose flour 1/2 c Confectioners' sugar; plus -more for dusting tops 6 lg Egg yolks 10 tb Unsalted butter; cut in -small pieces 2 cn Sweetened condensed milk; -(14 ounce) 4 ts Grated key lime or regular -lime zest 1 c Key lime or regular lime -juice Preheat the oven to 350°. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven. Transfer to a plate to cool. In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using two knives or a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 20 to 25 minutes. Allow to cool slightly. Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into six 2 1/3-inch rows. Cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if desired Recipe by: Martha Stewart By "minnie" on Mar 05, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cranberry Jewel Bars Categories: Bars, Ookies Yield: 40 Servings 2 c Unsifted flour 1 1/2 c Quick-cooking or old -fashioned oats 3/4 c Plus 1 tablespoon firmly -packed brown Sugar 1 c Cold butter or margarine 1 cn Sweetened condensed milk 1 c Ricotta cheese 2 Eggs 1 1/2 ts Vanilla extract 1 tb Grated orange rind 2 tb Cornstarch 1 cn Whole berry cranberry sauce; -(16 ounces) Preheat oven to 350 degrees F. In large bowl, combine flour, oats and 3/4 cup sugar. Cut in cold margarine until crumbly. Reserving 2 cups crumb mixture, press remainder firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile, in small mixer bowl, beat sweetened condensed milk, cheese, eggs, vanilla and rind until smooth. Spread evenly over baked crust. In small bowl, combine remaining 1 tablespoon sugar and cornstarch. Stir in cranberry sauce. Spoon over cheese layer. Top with reserved crumb mixture. Bake 40 minutes or until lightly browned. Cool. Chill. Garnish as desired. Cut into bars. Store covered in refrigerator. Recipe by: Eagle Brand and Hershey's Dessert Collection By "minnie" on Mar 05, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry-Pecan Bars Categories: Bars, Ookies Yield: 20 Servings 2 c Flour 1 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 12 tb Unsalted butter; softened 1/4 c Sugar 1/2 c Firmly packed brown sugar 2 Egg yolks 1 ts Vanilla 1 c Pecans; chopped 2/3 c Raspberry jam 2 tb Fresh lemon juice Oven rack in center. Oven 325 degrees F. Butter an 11x7x2" baking pan. Stir together flour, baking powder, baking soda and salt in a bowl. Beat butter in large bowl until creamy, about 1 minute. Gradually beat in sugars and continue to beat until light and fluffy, 1-2 minutes. Beat in egg yolks and vanilla. With a spoon, stir in dry ingredients. Reserve 3 tablespoons pecans. Stir the remaining pecans into the dough. Stir together jam and lemon juice in small bowl. Press half of the dough, about 1 1/2 cups, evenly in bottom of prepared pan. Spread with jam mixture. Crumble remaining dough evenly over top (dough is sticky so this is a bit of work, but persist). Sprinkle top with reserved 3 tablespoons pecans. Bake 325 degrees F. for 60 minutes. Cool in pan on wire rack. Cut lengthwise down center and then crosswise into 10 equal widths to make 20 bars. Recipe by: Family Circle By "minnie" on Mar 05, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sour Cream Streusel Bars Categories: Bars, Ookies Yield: 12 Servings 1/2 c Butter 2/3 c Sugar 3 Eggs; room temperature 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Baking powder 1 c Sour cream Topping 1 c Firmly packed dark brown -sugar 2 ts Ground cinnamon 1 c Walnuts; finely chopped 4 tb Butter; chopped Preheat oven to 350 degrees. Line the bottom of a 9" square baking pan with waxed paper and grease the paper. To make topping: Place brown sugar, cinnamon and walnuts in a bowl. Mix. Add butter and mix until mixture resembles coarse crumbs. Cream the butter with an electric mixer until soft. Add the sugar and continue beating until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. In another bowl, sift the flour, baking soda and baking powder together 3 times. Fold the dry ingredients into the butter mixture in three batches, alternating with the sour cream. Fold until blended after each addition. Pour half of the batter into the prepared pan and sprinkle over half of the topping. Pour the remaining batter on top and sprinkle over the remaining topping. Bake for 60-70 minutes, until browned. Allow to stand for 5 minutes, then unmold and transfer to a wire rack to cool. Recipe by: The Great Big Cookie Book By "minnie" on Mar 05, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Goober Chocks Categories: Bars, Ookies Yield: 1 Servings 1 1/2 c Margarine 1 c Peanut butter 2 c Sugar 2 Eggs; beaten 1 ts Vanilla 1/4 ts Salt 1 ts Cinnamon 1/4 c Water 3 c Flour 1 1/2 ts Baking powder 1/2 c Peanuts; chopped 6 oz Semisweet chocolate chips Cream margarine, peanut butter and sugar; add eggs, vanilla, salt and cinnamon. Add water. Add flour and baking powder. Mix well. Add peanuts and chocolate chips. Press well into a 14x10 inch or larger pan. The larger the pan, the thinner the squares will be. Bake in 350ºF oven for 25 -35 minutes or until firm. Cool. Cut into squares. Recipe by: unknown By "minnie" on Mar 05, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gumdrop Cookies Categories: Bars Yield: 24 Servings 4 Eggs 2 tb Water 2 c Brown sugar; packed 2 c Flour 1/4 ts Salt 1 ts Cinnamon 1 c Gumdrops; cut in small 1 c Walnuts; chopped Butter frosting 1/4 Cup Butter 1 c Confectioners' sugar 1 Egg yolk; may be omitted 1 Orange; grated peel of 2 tb Orange juice Cookies. Beat eggs with water until light; add sugar and mix well. Add sifted dry ingredients. Stir in gumdrops and nuts; bake in 9x13-inch pan in moderate oven, 350 degrees, 25 minutes. While warm spread with Orange Butter Frosting. Cool and cut in squares. Orange Butter Frosting. Combine ingredients. By Jimg on August 22, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Pie Squares Categories: Bars Yield: 10 Servings 3/4 c Flour 1/2 c Rolled oats 1/4 c Packed brown sugar 1/2 c Butter, softened 1/2 c Chopped pecans 14 oz Canned pumpkin 300 ml Sweetened condensed milk 2 Eggs, beaten 1 ts Ginger 1 ts Cinnamon 1/2 c Coconut, optional 1/2 Fat; 2 Other Carbohydrates Combine flour, oats and sugar. Cut in butter till crumbly. Stir in pecans. Press into 9" square baking dish. Bake at 350 for 15 minutes. Combine remaining ingredients,except coconut. Pour over base. Sprinkle with coconut. Return to oven and bake another 25 - 30 minutes or until set. Serve warm or chilled. Per serving: 358 Calories (kcal); 19g Total Fat; (47% calories from fat); 7g Protein; 42g Carbohydrate; 75mg Cholesterol; 159mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Recipe By : Eagle Brand - Readers Digest Oct. 96 From: Lively50@aol.Com on Feb 23, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chewy Toffee Almond Bars Categories: Bars Yield: 36 servings 1 c Butter; softened 1/2 c Sugar 2 c All-purpose flour 1 3/4 c English Toffee Bits OR Bits -'O Brickle; (10 Ounces) 3/4 c Light corn syrup 1 c Sliced almonds; divided 3/4 c Sweetened coconut flakes; -divided Heat oven to 350°F. Grease sides of 13x9x2-inch baking pan. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan. Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars. Recipe by: Hershey's By "minnie" Date: Wednesday, January 17, 2001 1:18 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: My Aunt's Best Brownies Categories: Bars Yield: 4 Servings 2 Eggs 1 c Sugar 1/3 c Butter or margarine 2 1/2 Squares unsweetened baking Chocolate (2.5 oz) 1/2 ts Salt 1/2 ts Baking powder 1 ts Vanilla 1/2 c All purpose flour 1 c Chopped nuts (I prefer English walnuts; my aunt Prefers black walnuts) Melt chocolate and butter or margarine together. Beat eggs till foamy; add sugar, then melted chocolate mixture to eggs while continuing to beat. Stir in rest of ingredients. Bake at 325 degrees F in an 8" greased, floured pan for approximately 30 min. Recipe can be doubled for a 13x9" pan. This is a fairly fudgey, intense brownie ~- the recipe is about 60 years old, and still a favorite. From: Kay@hub.Fern.Com (Kay Lancaster)Date: Wed, 20 Feb 2002 02:58:36 +0000 ( MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Moist Chocolate Brownies Categories: Bars Yield: 4 Servings 1 c Cooking oil 2 c Granulated sugar 1 ts Vanilla 4 tb Corn syrup 4 Eggs 1 1/2 c Flour 3/4 ts Salt 4 Heaping tablespoons cocoa 1 c Chopped pecans Beat oil, sugar, vanilla and corn syrup in bowl. Add eggs one at a time. Mix flour, salt and cocoa together and add to the first mixture. Add pecans. Bake in a 13x9x2 inch pan for approximately 35 minutes at 325 degrees. Let cool slightly, but cut while still warm. From: Billieward@aol.Com Date: Wed, 20 Feb 2002 01:30:34 +0000 ( MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Brownies Categories: Bars Yield: 4 Servings 175 Gr. (6 oz) unsalted butter 175 Gr. (6 oz) unsweetened Chocolate 1 ts Instant coffee 3 lg Eggs 250 Gr. (9 oz) sugar 1/2 ts Vanilla essence 85 Gr. (3 oz) self-raising Flour, sifted 55 Gr. (2 oz) chopped walnuts The whole point about brownies is that they are supposed to be gooey in the middle: if you take it to the standard cake cooking acid-test of a skewer coming out clean, then you've overcooked it. It should still be quite wobbly when you take it out, but will hold the heat and carry on cooking for a while. Preheat the oven to 150 C / 300 F or Gas 2. Butter a 20 cm (8 inch) tin and dust it with flour, then shake out the excess. Melt together the butter, chocolate, cut in pieces, and coffee in a metal bowl resting on a pan of steaming water. In a separate bowl, beat the eggs and sugar together until they are pale and creamy then add the vanilla essence. Gently stir the chocolate mix, still warm, into the eggs and sugar. Fold in the flour, using a wooden spoon, not a whisk, then add the nuts. Bake for 25-35 minutes. The outside should be firm and the middle soft. Serve warm, not hot, with extra thick double cream. From: "Terry Mitchell" on Mar 28, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Deep Fried Mars Bars Categories: Bars Yield: 4 Servings 1 c Sifted flour 1 ts Salt 3/4 c Cold water 1/4 ts Baking powder 4 Mars or other caramel Covered candy bars Shortening or oil for Frying Mix flour, salt, and water until smooth, cover, and let stand at room temperature 20 to 30 minutes. Stir baking powder into batter. Place shortening or oil in a deep fat fryer, insert thermometer, and begin heating over high heat. Dip candy bars into batter, allowing excess to drain off. Fry in 375 degree fat until golden and crisp. Drain on paper toweling. Recipe from Scottish Fish and Chip Stands From: Jon Shaw (Jlshaw@bmts.Com) Date: 2002-03-23 18:31:08 Pst MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sugarless Bars Categories: Bars Yield: 20 Servings 1/2 c Pitted dates 1/2 c Pitted prunes 1/2 c Chopped raisins 1 c Water 1/2 c Margarine 2 Eggs 1 ts Vanilla extract 1/2 c Chopped walnuts 1 c All-purpose flour 1 ts Baking soda 1/4 ts Salt " A fruity and flavorful bar without the sugar. " 1 Cut dates and prunes into small pieces. Boil dates, prunes, raisins, and water for 5 minutes. Add margarine. Mix and set aside to cool. 2 Preheat oven to 350 degrees F (180 degrees C). 3 Mix the eggs, vanilla and nuts. Add to the fruit mixture. Sift the flour, baking soda and salt and add to the fruit mixture. (If you want a spicy bar add 1/2 tsp. Cinnamon and 1/4 tsp. Nutmeg to the flour.) 4 Spread in 7 x 11 inch pan and bake for 25-30 minutes. Nutrition at a glance Servings Per Recipe: 20 amount per serving Calories 125 Protein 2g Total Fat 7g Sodium 152mg Cholesterol 21mg Carbohydrates 15g Fiber 1g Note: This recipe was copied from another source. It is not of my own creation. If requested, I will furnish the location of this, or any other, recipe that I might post. Unless noted, I have not tried the recipe at the time of posting...I am merely passing it along. Enjoy! CMY From: "Charles Yates" on Mar 31, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Raspberry Cheesecake Bars Categories: Bars, Cookies Yield: 32 Servings 1 1/4 c All-purpose flour 1/2 c Packed brown sugar 1/2 c Finely chopped; sliced -almonds 1/2 c Butter-flavored shortening 16 oz Cream cheese; softened 2/3 c Sugar 2 Eggs 3/4 ts Almond extract 1 c Seedless raspberry preserves 1/2 c Flaked coconut 1/2 c Sliced almonds In a medium mixing bowl combine flour, brown sugar and chopped almonds. Using a pastry blender, cut in shortening until mixture resembles fine crumbs. Set aside 1/2 cup crumb mixture for topping. For crust: Press remaining crumb mixture into the bottom of an ungreased 13x9" baking pan. Bake at 350 degrees for 12-15 minutes or until the edges are golden brown. Meanwhile, in another mixing bowl beat the cream cheese, sugar, eggs and almond extract with an electric mixer on low to medium speed until smooth. Spread cream cheese mixture over the hot crust. Return to oven and bake 15 minutes more. Stir preserves until smooth. Spread over cream cheese mixture. In a small mixing bowl combine the reserved crumb mixture, coconut and sliced almonds. Sprinkle evenly over the preserves. Bake about 15 minutes more or until topping is golden brown. Cool in pan on a wire rack. Cover. Chill in the refrigerator for at least 3 hours before cutting into bars. Store the bars, covered, in the refrigerator. Recipe by: Cookie Classics By "minnie" on Mar 31, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Salted Nut Squares Categories: Bars, Cookies, No bake Yield: 1 Servings 3 c Salted peanuts without skins 3 tb Butter 2 c Peanut butter chips 14 oz Sweetened condensed milk 2 c Miniature marshmallows Place half of the peanuts in an ungreased 11x7x2" baking pan. Set aside. In a saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows. Cook and stir until melted. Pour over peanuts. Sprinkle the remaining peanuts on top. Cover and refrigerate. Cut into bars. Recipe by: Taste of Home By "minnie" on Mar 31, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shortbread Lemon Bars Categories: Bars, Cookies Yield: 36 Servings 1 1/2 c All-purpose flour 1/2 c Confectioners' sugar 1 ts Grated lemon peel 1 ts Grated orange peel 3/4 c Cold butter or margarine Filling 4 Eggs 2 c Sugar 1/3 c Lemon juice 1/4 c All-purpose flour 2 ts Grated lemon peel 2 ts Grated orange peel 1 ts Baking powder Topping 2 c Sour cream 1/3 c Sugar 1/2 ts Vanilla extract In a food processor, combine flour, confectioners' sugar and lemon and orange peel. Cut in butter until crumbly. Process mixture until forms a ball. Pat into a greased 13x9" baking pan. Bake at 350 degrees for 12-14 minutes or until set and the edges are lightly browned. Meanwhile: In a mixing bowl, combine the filling ingredients. Mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. Meanwhile: In a bowl, combine topping ingredients. Spread over filling. Bake for 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Recipe by: Taste of Home By "minnie" on Mar 31, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Toffee Pretzel Brownies Categories: Bars, Cookies, No bake Yield: 36 Servings 8 oz Semisweet chocolate chips 4 oz Unsweetened baking -chocolate; coarsely chopped 1/2 c Unsalted butter 61 Saltine crackers; finely -crushed 14 oz Sweetened condensed milk 3 c Sweet toffee pretzels; such -as Crunch 'n Munch; sepaarated Line a 9" square baking pan with foil. letting the foil extend about 2" above pan on opposite edges. Grease or coat with nonstick cooking spray. Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over med-low heat, stirring often, until blended and smooth. Remove from heat. Stir in cracker crumbs (you should have 2 cups) and milk until blended. Fold in 2 cups toffee pretzels. Spread evenly in prepared pan. Lay remaining pretzels on top. Cover and refrigerate at least 1 1/2 hours or until firm. Lift foil by ends onto cutting board. Cut into squares. Recipe by: Woman's Day By "minnie" on Mar 31, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Turtle Shortbread Bars Categories: Bars, Cookies Yield: 48 Servings 1 c Flour 1/2 c Packed brown sugar 1/2 c Butter 14 oz Sweetened condensed milk 2 ts Vanilla 2 c Coarsely chopped pecans 1 c Flaked coconut 20 Vanilla caramels 2 tb Milk 1 c Milk chocolate chips OR; -semisweet chocolate For crust: In a medium mixing bowl stir together the flour and brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Press crumb mixture into the bottom of an ungreased 13x9" baking pan. Bake crust in a 350 degree oven for 15 minutes. Meanwhile, for filling: Combine sweetened condensed milk and vanilla. Sprinkle pecans and coconut over partially baked crust. Pour filling over pecans and coconut. Bake bars for 25-30 minutes or until filling is set. Cool on a wire rack for 10 minutes. In a small saucepan combine caramels and milk. Cook and stir over med-low heat just until caramels are melted. Drizzle caramel mixture over filling. Sprinkle with chocolate pieces. Cool completely. Cut into bars. Recipe by: Better Homes and Gardens Cookie Classics By "minnie" on Mar 31, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Truffle Dessert Brownies Categories: Bars Yield: 20 Servings 1 1/4 c Butter 3/4 c Dutch Processed Cocoa 1 c Plus 1 tablespoon sugar; -divided 3 tb All-purpose flour 2 ts Vanilla extract 4 Eggs; separated Powdered sugar Heat oven to 425øF. Grease bottom of 9-inch square baking pan. Melt butter over low heat. Add cocoa and 1 cup sugar. Stir well. Remove from heat. Cool about 5 minutes. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition. Beat egg whites with 1 tablespoon sugar until soft peaks form. Gradually fold into chocolate mixture. Spoon batter into prepared pan. Bake 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate about 4 hours. Let stand at room temperature about 15 minutes before serving. Garnish with powdered sugar. Recipe by: Hershey's By "minnie" on Apr 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cream Cheese Squares Categories: Bars Yield: 25 Servings 1/3 c Butter or margarine; -softened 1/2 c Packed brown sugar 1 c All-purpose flour 1/2 c Chopped walnuts 8 oz Cream cheese; softened 1/4 c Sugar 1 tb Lemon juice 2 ts Milk 1 Egg Heat oven to 350 degrees. Grease 8x8" square pan. Beat butter and brown sugar until fluffy. Mix in flour and walnuts until crumbly. Reserve 1 cup. Press remaining crumbly mixture into pan. Bake 12 minutes. Mix cream cheese and sugar. Beat in remaining ingredients until smooth. Spread cream cheese mixture over crust. Sprinkle reserved crumbly mixture. Bake until center is firm, about 25 minutes. Cool. Cut into about 1 1/2" squares. Store cookies in refrigerator. Recipe by: Betty Crocker's Cookie Jar Cookbook By "minnie" on Apr 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Zucchini Bars Categories: Bars Yield: 1 Servings 3 Eggs 2/3 c Vegetable oil 2 c Sugar 2 ts Vanilla 2 1/2 c Flour 2 ts Baking soda 1 ts Salt 1/2 ts Baking powder 3/4 c Chopped dates or raisins 2 c Grated zucchini with peel; -drained 1/2 c Chopped walnuts Icing 3 oz Cream cheese; softened 2 1/2 c Confectioners' sugar 1 ts Vanilla 1 tb Milk or as needed Beat together eggs, oil, sugar and vanilla. Sift together flour, baking soda, salt and baking powder. Mix into egg mixture. Blend in dates or raisins, zucchini and nuts. Place into greased and floured 15x10x1" jelly roll pan. Bake at 350 degrees for about 30 minutes. Icing: Beat cream cheese until fluffy. Blend in sugar, vanilla and milk. Add a little more milk if necessary to reach spreading consistency. Spread over cooled bars. Recipe by: Bar Cookie Bonanza By "minnie" on Apr 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apple Bars Iv Categories: Bars Yield: 36 Servings Crust 1/2 c Vegetable shortening 1 c Flour 1/4 c Sugar Filling 1/3 c Flour 1/2 ts Baking powder 1/4 ts Salt 2 lg Eggs 1 c Packed light brown sugar 1/3 c Brandy 3 lg Apples; peeled, cored and -diced 1/2 c Chopped walnuts Preheat oven to 350 degrees. To make the crust: Combine the vegetable shortening, flour and sugar in a bowl. Spread the mixture evenly over the bottom of an ungreased 9" baking pan. Bake for 15 min. Meanwhile, make the filling: Combine flour, baking powder and salt. In a large bowl, beat the eggs and brown sugar together until thick. Beat in the brandy. Gradually blend in the dry ingredients. Fold in the apples and walnuts. Spread filling over the hot crust. Bake for 30 min. longer or until filling is set. Cool in pan on a rack before cutting into large or small bars. Recipe by: 1001 Cookie Recipes By "minnie" on Apr 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Apricot Bars 2 Categories: Bars Yield: 12 Servings 1/2 c Packed light brown sugar 3/4 c All-purpose flour 1/3 c Unsalted butter; chopped Topping 1 c Dried apricots 1 c Water 1 Rind of lemon; grated 1/3 c Sugar 2 ts Cornstarch 1/2 c Walnuts; chopped Preheat oven to 350 degrees. Grease 8" square baking pan. In a bowl, combine brown sugar and flour. Rub in butter until mixture resembles crumbs. Press into prepared pan. Bake for 15 minutes. Remove from oven but leave oven on. To make topping: Combine the apricots and water in a saucepan and simmer for about 10 minutes, until soft. Strain the liquid and reserve. Chop the apricots. Return the apricots to the saucepan and add the lemon rind, sugar, cornstarch and 4 tablespoons of the soaking liquid. Cook for 1 minute. Cool slightly before spreading the topping over the base. Sprinkle the walnuts over and continue baking for 20 minutes more. Allow to cool in the pan before cutting into bars. Recipe by: The Great Big Cookie Book By "minnie" on Apr 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lemon Coconut Bars Categories: Bars Yield: 24 Servings Crust 3 c All-purpose flour 3/4 c Confectioner's sugar 2 tb Finely grated lemon zest 2 Sticks plus 2 tablespoons -unsalted butter; softened Topping 8 lg Eggs; beaten 2 1/2 c Sugar 1/4 c All-purpose flour 2 ts Baking powder 1 pn Salt 3/4 c Plus 2 tablespoons fresh -lemon juice 1 1/2 c Shredded sweetened coconut Crust: Preheat the oven to 350§. In a food processor, pulse the flour with the confectioners sugar and lemon zest. Add the butter and process just until a dough forms. Press the dough evenly into a 12-by-17-inch jelly roll pan. Bake for about 30 minutes, until golden. Topping: In a large bowl, using a handheld electric mixer, beat the eggs with the sugar, flour, baking powder and salt at medium speed. Add the lemon juice and half of the coconut and pour over the crust. Sprinkle the remaining coconut on top and bake for 35 to 40 minutes, or until the topping is golden brown and set. Let cool completely. Cut into 3-by-2-inch bars, arrange on a platter and serve. The bars can be wrapped in plastic and refrigerated for 1 week or frozen for 1 month. Recipe by: Food and Wine, November 2001 By "minnie" on Apr 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lime Bars Categories: Bars Yield: 1 Servings 2 c Flour 1/2 c Confectioner's sugar 1 c Butter 4 Eggs 2 c Sugar 1 ds Salt 1/3 c Lime juice 2 dr Green food coloring; (2 to -3) Confectioner's sugar Preheat oven to 350 degrees F. Combine flour and powdered sugar. Cut in the butter. Press mixture into a 13x9-inch baking pan. Bake at 350 degrees F. for 20-25 minutes, or until golden. Beat eggs at high speed with electric mixer until light and pale yellow. Gradually add sugar, salt, then lime juice and food coloring, continuing to beat at high speed. Pour lime mixture over hot crust and return to 350 degree F. oven for 20-25 minutes or until golden. Sprinkle at once with powdered sugar. Cool. Cut into bars. Recipe by: Marg Johnson By "minnie" on Apr 01, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate-Cherry-Toffee Bars Categories: Bars Yield: 40 servings 3/4 c Butter; softened 3/4 c Packed brown sugar 1 Egg yolk 1 1/2 c All-purpose flour 1 c Finely chopped candied -cherries 1/4 ts Salt 14 oz Sweetened condensed milk 2 tb Butter 1 c Semisweet chocolate chips 20 Candied red cherries; cut in -half Candied greed cherries; -optional Line a 13x9" baking pan with foil. Set aside. In a large mixing bowl, beat butter and brown sugar with an electric mixer on medium to high speed until combined. Add egg yolks. Beat well. Using a wooden spoon, stir in flour, candied cherries and salt. Mix well. With floured hands, press dough into the prepared pan. Bake in a 350 degree oven for 20 minutes or until lightly golden. Transfer pan to a wire rack. Meanwhile, for the topping, in a heavy medium saucepan heat sweetened condensed milk and butter over medium heat until bubbly, stirring constantly. Stir in chocolate chips until smooth. Spread over hot baked layer. Bake for 12 minutes more. Place 40 red cherry halves on top, spacing them evenly. Add slivers of candied greed cherry "leaves", if desired. Cool in pan on wire rack. Cover and chill. Lift foil out of pan. Cut into bars. Recipe by: Cookies For Christmas By "minnie" on Apr 05, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Luscious Lemon Bars Categories: Bars Yield: 24 servings 3/4 c Butter or margarine; -softened 3/4 c Sugar 1 Egg 2 ts Vanilla extract 2 1/4 c All-purpose flour 1 15 ounces can lemon pie -filling Confectioner's sugar Preheat oven to 375 degrees. Grease baking sheet. In large mixing bowl with electric mixer, beat butter, sugar, egg and vanilla until well blended. Mix in flour until incorporated. Divide dough in half. With your hands, shape each half into log about 14" long and 1 1/2" wide. Place on baking sheet. Using handle of a wooden spoon, or your finger, make a depression along the center of each log, about 1/2" wide. Spoon in lemon filling, mounding slightly. Bake for 20-25 minutes or until tops are set and bottoms are golden. Let cool 2 minutes and loosen bottoms with spatula. Sprinkle with confectioner's sugar. Cool completely before cutting into 1" diagonal slices. Recipe by: The Brand Name Book of Baking By "minnie" on Apr 05, 2002 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Butter Pecan Bars Categories: Bars Yield: 24 servings 2 Eggs; beaten 1/3 c Butter; softened 1 1/3 c Flour 1 1/2 c Brown sugar 2 ts Vanilla 2/3 c Pecans; chopped Combine all ingredients and mix well. Pour into a greased 13" by 9" baking pan and bake 20-30 minutes at 350°. Allow to cool and cut into bars. Recipe by: Bonni By "minnie" on Apr 05, 2002 MM by H Peagram MMMMM