Monthly Archives: July 2016

Cookies

Cinnamon-Apple Squares

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Cinnamon-Apple Squares

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Ingredients
  

  • 2 Egg whites
  • 2 tablespoons Lemon juice
  • 1 tablespoon Maple syrup
  • 2 cups Sugar
  • 2 teaspoons Vanilla extract
  • 1/2 cup Applesauce
  • 4 large Apples peeled and coarsely chopped
  • 2 cups All purpose flour
  • 2 teaspoons Baking soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Salt

Instructions
 

  • Preheat oven to 350 F. Lightly grease a 9 13 inch pan and set aside.
  • Beat egg whites 30 seconds with an electric mixer.
  • Add next 4 ingredients and beat 1 more minute.
  • Stir in applesauce and fold apples into batter.
  • Combine next 4 ingredients in a separate bowl and add to batter.
  • Spoon mixture into prepared pan and bake 50-60 minutes or until center springs back when gently pressed. This recipe serves 16.

Notes

Exported from MasterCook II
Cookies

Chocolate Raspberry Streusel Squares

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Chocolate Raspberry Streusel Squares

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Ingredients
  

  • 1 1/2 cups All-purpose flour
  • 1 1/2 cups Quaker Oats uncooked quick or old-fashioned
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar firmly packed
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt optional
  • 1 cup Margarine or butter chilled
  • 1 cup Raspberry preserves or jam
  • 6 ounces Semisweet chocolate pieces
  • 1/4 cup Chopped almonds
  • 3 ounces Semisweet chocolate pieces melted
  • OR
  • 4 ounces White chocolate melted Optional

Instructions
 

  • 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.

Notes

Exported from MasterCook II
Cookies

Chocolate Raspberry Bars

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Chocolate Raspberry Bars

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Ingredients
  

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Confectioners' sugar
  • 1/2 Cup Butter Or Margarine

Filling

  • 1/2 Cup seedless raspberry jam
  • 4 Oz Cream Cheese softened
  • 2 Tablespoons Milk
  • 6 Oz vanilla-flavored chips melted

Glaze

  • 3/4 Cup Semisweet Chocolate Chips
  • 2 Tablespoons Shortening

Instructions
 

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

Notes

Exported from MasterCook II
Cookies

Carob Brownies

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Carob Brownies

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Ingredients
  

  • 1/4 cup Unsalted butter
  • 1/4 cup Applesauce
  • 1/2 cup Maple syrup
  • 1/4 pound Soft tofu drained
  • 1 teaspoon Vanilla extract
  • 1/2 cup Carob powder
  • 2/3 cup Whole wheat pastry flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 cup Pecan pieces optional

Instructions
 

  • Preheat oven to 350 F.
  • Combine first 5 ingredients in a food processor. Process until smooth.
  • Stir together next 4 ingredients in a separate bowl.
  • Add to tofu mixture and process until just combined.
  • Stir in nuts.
  • Pour into a lightly buttered 9 inch square baking pan.
  • Bake in center of oven 25-30 minutes, until a toothpick inserted in the center comes out clean and the brownies have begun to pull away from the edges of the pan. Cool briefly and cut into squares. This recipe serves 8.

Notes

Exported from MasterCook II
Cookies

Brian’s Apple Brownies

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Brian's Apple Brownies

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Ingredients
  

  • 3 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1 tsp Baking soda
  • 2 tsp Vanilla extract
  • 1 tsp Salt
  • 3 cups Granny Smith apples 1 lb. chopped & peeled
  • 1 tsp Ground cinnamon
  • 1 1/4 cups Vegetable oil
  • 1 cup walnuts Chopped
  • 3 large Eggs
  • 3/4 cup Raisins optional

Instructions
 

  • Heat oven to 350. Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan.
  • Mix flour, baking soda, salt and cinnamon in a large bowl.
  • Whisk oil and eggs in another large bowl until blended and smooth.
  • Stir in sugar and vanilla.
  • Stir in flour mixture until blended.
  • Stir in apples, nuts and raisins, if using. Mixture will be very stiff.
  • Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and toothpick comes out clean. Let cool completely on wire rack. Cut into 40 squares.

Notes

Exported from MasterCook II
Cookies

Berry Berry Streusel Bars

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Berry Berry Streusel Bars

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Ingredients
  

  • 1 1/2 cups Quaker Oats uncooked quick or old-fashioned
  • 1 1/4 cups All-purpose flour
  • 1/2 cup Brown sugar firmly packed
  • 3/4 cup Margarine or butter melted
  • 1 cup Fresh or frozen blueberries
  • 1/3 cup Raspberry OR- strawberry preserves
  • 1 teaspoon All-purpose flour
  • 1/2 teaspoon Grated lemon peel optional

Instructions
 

  • Heat oven to 350 F.
  • Combine oats, flour, brown sugar and margarine; mix until crumbly. Reserve 1 cup for topping; set aside.
  • Press remaining oat mixture onto bottom of ungreased 8 or 9-inch square baking pan.
  • Bake 13 to 15 minutes or until light golden brown. Cool slightly.
  • In medium bowl, combine remaining ingredients; mix gently. Spread over crust. Sprinkle with reserved oat mixture, patting gently.
  • Bake 20 to 22 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered.

Notes

Exported from MasterCook II
Cookies

Apricot-Oatmeal Bars

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Apricot-Oatmeal Bars

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Ingredients
  

  • 1 Cup quick-cooking rolled oats
  • 1 Cup Cup all-purpose flour
  • 2/3 Cup Cup packed light brown sugar
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon baking soda
  • 1/4 Cup Cup vegetable oil
  • 1/4 Cup Cup apple or cranberry juice
  • 10 oz apricot preserves preferably all-fruit

Instructions
 

  • Preheat oven to 325 degrees. Lightly oil an 8 by 12-inch baking dish or coat it with nonstick cooking spray; set aside.
  • In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until no lumps of brown sugar remain.
  • Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.
  • Set aside 1/2 cup for the topping; press the remainder evenly in the bottom of the prepared baking dish.
  • Spread apricot preserves over the top. Sprinkle with the reserved oat topping.
  • Bake for 30 to 40 minutes, or until golden. Let cool in the baking dish on a rack. Cut into 15 bars. Store at room temperature in an airtight container. Makes 15 bars.

Notes

Exported from MasterCook II
Cookies

Apricot-Oatmeal Bars

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Apricot-Oatmeal Bars

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Ingredients
  

  • 1 cup Quick cooking rolled oats
  • 1 cup All purpose flour
  • 2/3 cup Light brown sugar packed
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 1/4 cup Vegetable oil
  • 1/4 cup Apple or cranberry juice
  • 10 ounces Apricot preserves

Instructions
 

  • Preheat oven to 325 F. Lightly oil an 8 12 inch baking dish or coat it with nonstick cooking spray and set aside.
  • Combine first 5 ingredients in a bowl with fingertips until no lumps of brown sugar remain.
  • Drizzle oil and fruit juice over oats and mix in with fingertips until evenly moistened and crumbly. Set aside half for the topping.
  • Press the remainder evenly in bottom of prepared baking dish.
  • Spread apricot preserves over top.
  • Sprinkle with reserved oat topping.
  • Bake 30-40 minutes, or until golden. Let cool in baking dish on a rack. Cut into bars and store at room temperature in an airtight container. This recipe serves 15.

Notes

Exported from MasterCook II
Cookies

Apple Crumb Squares

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Apple Crumb Squares

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Ingredients
  

  • 2 cups Quick or old fashioned oatmeal uncooked
  • 1 1/2 cups All purpose flour
  • 3/4 cup Unsalted butter melted
  • 1 cup Brown sugar firmly packed
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Nutmeg
  • 1 cup Applesauce
  • 1/2 cup Nuts chopped

Instructions
 

  • Preheat oven to 375 F.
  • Combine all ingredients, except applesauce and nuts, in a bowl. Mix until crumbly.
  • Reserve 1 cup mixture. Press remaining mixture onto bottom of greased 13 x 9 inch baking pan.
  • Bake 13-15 minutes. Cool.
  • Spread applesauce over partially baked base and sprinkle with nuts. Sprinkle reserved 1 cup oatmeal mixture over filling.
  • Bake 13-15 minutes or until golden brown. Cool and cut into 2 inch squares. This recipe serves 20.

Notes

Exported from MasterCook II
Cookies

Almond Butterscotch Bars

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Almond Butterscotch Bars

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Ingredients
  

  • 1 Cup softened butter
  • 3/4 Cup light brown sugar firmly packed
  • 1 Tsp vanilla
  • 1/2 Tsp almond extract
  • 1/2 Tsp salt
  • 2 Cups flour
  • 1 Cup buttersctoch morsels
  • 1 Cup blanched slivered almonds

Instructions
 

  • Cream butter and sugar.
  • Beat in vanilla and almond extracts and salt.
  • Gradually beat in flour until well-blended.
  • Press mixture evenly into ungreased 10 1/2 x 15 1/2 x 1 inch jelly roll pan.
  • Sprinkle butterscotch morsels and almonds over cookie mixture; press lightly.
  • Bake at 350 until golden brown, about 20 to 25 minutes.
  • Cool on wire rack. Cut into 2-inch squares. Makes 35 bars. These are more like cookies than brownies.