All posts by Angie Cure

Cookies

Raspberry Citrus Bars

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Raspberry Citrus Bars

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Ingredients
  

  • 1 Cup butter softened
  • 3/4 Cup powdered sugar sifted
  • 2 Cups all-purpose flour
  • 4 eggs
  • 1 1/2 Cups granulated sugar
  • 1/3 Cup lemon juice
  • 2 Tablespoons orange peel finely shredded
  • 1/4 Cup all-purpose flour
  • 1 Teaspoon baking powder
  • 1 1/2 Cups fresh raspberries and/or blueberries
  • Powdered sugar

Instructions
 

  • A takeoff on all-time favorite lemon bars, these cookies make a tempting snack or dessert for large get-togethers. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
  • Add the 3/4 cup powdered sugar. Beat till combined.
  • Add the 2 cups flour; beat till combined. Press mixture onto the bottom of a greased 13x9x2-inch baking pan.
  • Bake in a 350 F. oven for 20 minutes or till golden.
  • Meanwhile, for filling, in a large mixing bowl combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder. Beat for 2 minutes with an electric mixer till combined.
  • Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
  • Bake in a 350 F. oven for 30 to 35 minutes or till light brown and filling is set. Cool thoroughly in the pan on a wire rack.
  • Cut into triangles and/or bars. Just before serving, sprinkle with powdered sugar.
  • To store, cover and chill for up to 2 days. Makes about 30 bars. Make-Ahead Tip: Up to 3 months ahead, make, bake, and cut into bars. Place cut bars into a storage container or freezer bag and freezes. Thaw, covered, in the refrigerator for 24 hours or till no longer frozen.

Notes

Exported from MasterCook II
Cookies

Pumpkin Bars with Cream Cheese

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Pumpkin Bars with Cream Cheese

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Ingredients
  

  • 1/2 cup All purpose flour
  • 1/4 cup Quick oats
  • 1/4 cup Brown sugar firmly packed
  • 2 tablespoons walnuts Chopped
  • 1 teaspoon Cinnamon
  • 1/4 cup Unsalted butter melted
  • 1/2 cup Solid pack pumpkin
  • 1/4 cup Plus 2 tbsp. skim milk
  • 1 1/2 teaspoons Vanilla extract
  • 1 small Egg slightly beaten
  • 3 tablespoons Sugar
  • 1/4 teaspoon Allspice
  • 1/8 teaspoon Salt
  • 1/4 pound Light cream cheese softened
  • 2 tablespoons Orange marmalade

Instructions
 

  • Preheat oven to 350 F.
  • Combine first 4 ingredients and half the cinnamon in a food processor or mixing bowl.
  • Add melted butter and process until mixture becomes crumbly.
  • Press mixture evenly in bottom of a 9 inch baking dish. Bake 20 minutes or until crust starts to brown. Remove from oven.
  • Reduce temperature to 325 F.
  • Combine pumpkin, milk, half the vanilla, egg, sugar, allspice, salt and remaining cinnamon in a food processor or mixing bowl and mix thoroughly.
  • Pour over crust and bake 25 minutes or until a toothpick comes out clean when inserted into center. Cool on a rack.
  • Using an electric mixer, beat cream cheese, remaining vanilla and orange marmalade until fluffy.
  • Spread evenly over cooled pumpkin bars. This recipe serves 8.

Notes

Exported from MasterCook II
Cookies

Peanut Butter Marshmallow Treats

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Peanut Butter Marshmallow Treats

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Ingredients
  

  • 1/4 cup Unsalted butter
  • 4 cups Mini marshmallows
  • 1/4 cup Peanut butter
  • 5 cups Crispy rice cereal

Instructions
 

  • Melt butter in a saucepan over low heat. Add marshmallows and stir until completely melted.
  • Cook over low heat 3 minutes longer, stirring constantly.
  • Remove from heat. Stir in peanut butter and mix thoroughly. Stir in cereal until well coated.
  • Using a buttered spatula or waxed paper, press mixture evenly into a buttered 9 x 13 inch baking pan.
  • Cut into 2 inch squares when cool. This recipe serves 18.

Notes

Exported from MasterCook II
Cookies

LEMON POPPY-SEED SHORTBREAD BARS

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LEMON POPPY-SEED SHORTBREAD BARS

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Ingredients
  

  • 1 Unsalted butter softened
  • 1/2 cup Confectioners' sugar plus additional for sprinkling the bars
  • 1 1/2 tablespoons lemon zest grated
  • 3/4 teaspoon Vanilla
  • 1 1/2 tablespoons Poppy seeds
  • 1 cup All purpose flour
  • 1/2 teaspoon Salt

Instructions
 

  • In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy.
  • Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined.
  • Press the mixture evenly into a buttered 8-inch square baking pan and bake it in the middle of a preheated 300 degree oven for 30 to 35 minutes, or until it is pale golden.
  • Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan.
  • Sprinkle the bars with the additional confectioners' sugar. Yield: 24 cookies

Notes

Exported from MasterCook II
Cookies

Ginger Lemon Bars

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Ginger Lemon Bars

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Ingredients
  

  • 1/3 cup Plus 3 tbsp. confectioner's sugar sifted
  • 3/4 cup Unsalted butter softened
  • 1/2 cup Candied ginger minced
  • 3/4 teaspoon Ground ginger
  • 1/8 teaspoon Salt
  • 1 teaspoon Lemon zest grated
  • 1 2/3 cups All purpose flour
  • 3 Eggs
  • 1 1/3 cups Sugar
  • 1/4 cup Plus 2 tbsp. lemon juice
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt

Instructions
 

  • Preheat oven to 350 F.
  • Combine 1/3 cup confectioner's sugar and butter in a mixing bowl. Using an electric mixer, beat until light and fluffy.
  • Add candied ginger, ground ginger, salt and half the lemon zest. Beat until blended.
  • Add 3/4 cup flour. Mix thoroughly. Add another 3/4 cup flour and beat until thoroughly mixed.
  • Pour batter into a 9 x 13 inch baking pan. Spread evenly and bake 12 minutes or until edges are lightly browned.
  • Combine eggs, sugar, remaining lemon zest, lemon juice, remaining flour, baking powder and salt in a bowl. Whisk until thoroughly combined.
  • Pour batter over baked crust. Bake 20 minutes or until golden.
  • Remove from oven. Sprinkle with remaining confectioner's sugar. Let cool before cutting into squares. This recipe serves 12.

Notes

Exported from MasterCook II
Cookies

Fig Newtons # 4

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Fig Newtons # 4

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Ingredients
  

  • 12 Oz Dried figs chopped
  • 1/2 Cup Sugar
  • 3/4 Cup Water
  • 1 Lemon Juiced
  • 1/2 Cup Shortening
  • 1 Cup Brown sugar packed
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 2 1/2 Cups Cups Flour
  • 1/4 Teaspoon Soda
  • 1/2 Teaspoon Salt

Instructions
 

  • In a saucepan combine figs, sugar, water and lemon juice. Cook and stir over medium heat until mixture is thick and jam like. Cool.
  • In a bowl, combine shortening, brown sugar, eggs, and vanilla. Stir in flour, soda and salt.
  • Turn dough out onto a heavily floured surface and knead a few times to make a smooth ball. With a floured rolling pin roll dough out to a 14 x 12-inch rectangle.
  • Cut dough with a knife into 4 strips, 3 1/2 inches wide and 12 inches long.
  • Spoon filling in a mound down the center of each strip. Using a spatula, turn in sides of each strip to enclose the filling. Press edges together and turn strip seam side down.
  • With a sharp knife cut each strip into 10 pieces. Place on greased baking sheets and bake at 375 degrees for 10 - 12 minutes, or until fig newtons are puffed and firm to the touch.
  • Cool on a rack and store in an airtight container in a cool dry place. Makes 40.

Notes

Exported from MasterCook II
Cookies

Fig Newtons # 2

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Fig Newtons # 2

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Ingredients
  

Dough

  • 5 Tablespoons Unsalted Butter
  • 2 Tablespoons Sour Cream
  • 2/3 Cup packed dark brown sugar
  • 2 Eggs room temp
  • 1 Teaspoon Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt

Filling

  • 2 Cups dried figs
  • 1 3/4 Cups Water
  • 1/3 Cup Sugar
  • 2 Teaspoons lemon rind grated
  • 1/4 Teaspoon Salt

Instructions
 

  • In a large bowl, beat butter and sour cream until light. Gradually add brown. sugar, beating until mixture is very light & thick.
  • Add eggs one at a time; beat in vanilla.
  • Sift together, flour, baking powder, soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand.
  • Mix well and turn out on sheet of floured plastic wrap, then refrigerate for at least 2 hrs.
  • Cut heavy stems off figs. Combine figs and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is soft.
  • Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer.
  • Press mixture thru food mill and cool.
  • Preheat oven to 350 F. Cover large baking sheet with parchment or spray with food release.
  • Divide the chilled dough into thirds and refrigerate 2 parts.
  • Roll remaining piece on well floured surface to form rectangle about 5 x 11".
  • Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length.
  • Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half-cylinder form about 11" long and 2-2 1/2" wide.
  • Place on prepared baking sheet. Repeat until all filling & dough is used, then bake for 25 min, or until they are slightly browned.
  • Cool rolls somewhat on rack, then trim off the ends and, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.

Notes

Exported from MasterCook II
Cookies

Fig Bars # 2

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Fig Bars # 2

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Ingredients
  

  • 12 Oz Moist Dried Figs
  • 1/4 Cup Sugar
  • 3/4 Cup Water
  • 2 Tablespoons Lemon juice
  • 1/2 Cup Butter Or Margarine
  • 1 Cup Brown Sugar Packed
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 2 1/2 Cups Flour
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking soda

Instructions
 

  • 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.
  • Remove from heat; cool. Cover and chill.
  • With mixer, beat together butter, sugar, eggs & vanilla until well blended.
  • Mix flour, salt & baking soda. Stir into first mixture; dough will be stiff.
  • Wrap in plastic wrap and chill 3-4 hours or overnight.
  • 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.
  • Spoon filling evenly down center of strips. With spatula, turn in sides of strips. Press edges together to seal.
  • Cut each strip into 10 pieces. Arrange seam side down on baking sheets.
  • Bake at 375 for 10-12 min. or until firm and lightly browned. Cool on racks. Store airtight. Note: chilling dough overnight is best.

Notes

Exported from MasterCook I
Cookies

Double Butterscotch Bars

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Double Butterscotch Bars

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Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter or margarine softened
  • 1 1/2 cups light brown sugar firmly packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1/2 cup walnuts or pecans chopped

Instructions
 

  • Preheat oven to 325'. Grease sides and bottom of a 9 x 13-inch pan.
  • In a medium bowl, combine flour, baking soda and salt.
  • 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.
  • On low speed, mix in the flour mixture until blended. Stir in the chips and nuts.
  • Spread batter into prepared pan. Bake 35 minutes or until a toothpick inserted in center comes out clean.
  • Cool at least one hour before cutting into bars. Makes thirty-six 2-1/2 by 1-inch bars.

Notes

Exported from MasterCook II