Chocolate Raspberry Bars

Chocolate Raspberry Bars
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Chocolate Raspberry Bars
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Ingredients
Filling
Glaze
Instructions
  1. In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly.
  2. Press into an ungreased 9-inch square baking pan.
  3. Bake at 375 for 15-18 minutes or until browned.
  4. Spread jam over warm crust.
  5. In a small mixing bowl, beat cream cheese and milk until smooth. Add vanilla chips; beat until smooth.
  6. Spread carefully over jam layer.
  7. Cool completely. Chill until set, about 1 hour.
  8. For glaze, melt chocolate chips and shortening; spread over filling.
  9. Chill for 10 minutes. Cut into bars; chill another hour. Yield 3 dozen.
Recipe Notes

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Fig Bars # 2

Fig Bars # 2
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Fig Bars # 2
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Ingredients
Instructions
  1. For filling: finely chop figs and mix in saucepan with sugar, water and lemon juice. Place over medium heat; cook, stirring for 10 min. or until thick & jam- like.
  2. Remove from heat; cool. Cover and chill.
  3. With mixer, beat together butter, sugar, eggs & vanilla until well blended.
  4. Mix flour, salt & baking soda. Stir into first mixture; dough will be stiff.
  5. Wrap in plastic wrap and chill 3-4 hours or overnight.
  6. When ready to bake, turn dough out onto lightly floured surface. Roll into a 14x12 rectangle. Cut into 4 strips 3-1/2 x 12 inches long.
  7. Spoon filling evenly down center of strips. With spatula, turn in sides of strips. Press edges together to seal.
  8. Cut each strip into 10 pieces. Arrange seam side down on baking sheets.
  9. Bake at 375 for 10-12 min. or until firm and lightly browned. Cool on racks. Store airtight. Note: chilling dough overnight is best.
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Double Butterscotch Bars

Double Butterscotch Bars
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Double Butterscotch Bars
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Ingredients
Instructions
  1. Preheat oven to 325'. Grease sides and bottom of a 9 x 13-inch pan.
  2. In a medium bowl, combine flour, baking soda and salt.
  3. In a large bowl with mixer on medium speed, beat butter and brown sugar for one minute. Add eggs and vanilla and beat until light and fluffy.
  4. On low speed, mix in the flour mixture until blended. Stir in the chips and nuts.
  5. Spread batter into prepared pan. Bake 35 minutes or until a toothpick inserted in center comes out clean.
  6. Cool at least one hour before cutting into bars. Makes thirty-six 2-1/2 by 1-inch bars.
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Crunchy Lemon Squares

Crunchy Lemon Squares
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Crunchy Lemon Squares
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Ingredients
Crumb mixture
Filling
Instructions
  1. Preheat oven to 350. In bowl.
  2. Combine 1st 7 ingredients. Stir to from a crumbly mixture. Set aside.
  3. In medium bowl combine condensed milk, lemon juice and rind.
  4. Pat HALF of crumb mixture in 9X9 pan.
  5. Spread milk mixture on top and sprinkle with remaining crumbs.
  6. Bake for 25 to 30 minutes or until lightly browned. Cool thoroughly before serving.
Recipe Notes

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Pineapple Upside down Cake

Pineapple Upside down Cake
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Pineapple Upside down Cake
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Ingredients
Instructions
  1. Heat oven to 350°F.
  2. In 9-inch square pan, melt butter in oven.
  3. Sprinkle brown sugar evenly over melted butter.
  4. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
  5. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
  6. Beat on high speed 3 minutes, scraping bowl occasionally.
  7. Pour batter over pineapple and cherries.
  8. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  9. Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
  10. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
  11. Serve warm. Store cake loosely covered.
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Sixty-Minute Rolls

Sixty-Minute Rolls
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Sixty-Minute Rolls
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Ingredients
Instructions
  1. Place 3 ½ c. flour, sugar, salt and undissolved yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix for 1 minute.
  2. Combine milk, water and butter in saucepan. Heat over low heat (or in microwave) until liquids are very warm (120° to 130°); butter does not need to melt.
  3. Turn to Speed 2, and gradually add liquid to flour mixture, take about 30 seconds, mix in eggs. Mix 1 minute longer. Continue to add remaining flour ½ cup at a time until dough clings to hook and leaves sides of bowl, about 5 minutes. Knead on speed 2 for 7 to 10 minutes longer or until dough is smooth and elastic. It should be sticky. Let rise in buttered, covered bowl, approx. 15 minutes. Shape as desired. Bake at 350°.
Recipe Notes

To make Christmas Tree rolls, make sweet dough. After rising, turn out on floured board and roll to approx. ¼ inch thick. Cut a triangle about the same size as your cookie sheet for the tree base. Spread with sour cream, sugar, and a little cinnamon. Cut doughnut shapes out of the rest of the dough, and arrange on top, fill in around the round shapes with scraps of the dough that is left. (don’t reroll, this makes them tough). Place a maraschino cherry in the center of each round. May be made the night before, covered with plastic wrap and placed in refrigerator. Pull out of fridge and let stand on counter for 15 minutes or so, while heating oven to 350°. Bake 20 to 30 minutes. Frost with powderdered sugar, butter, and a little milk, add ½ tsp. almond flavoring. May sprinkle with colored sugar and chopped nuts.

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