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2/3 cup dried apricots 1 1/3 cup flour 1/4 cup granulated sugar 1/3 cup cold unsalted butter 1 cup sliced almonds, toasted and divided 2 large eggs 1 cup brown sugar, packed 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon grated lemon peel 1 Tablespoon fresh lemon juice 1/2 teaspoon baking powder Place apricots in small saucepan. Add just enough water to cover the apricots, bring to a boil, reduce heat and cook 10 minutes. Drain well and coarsely chop and set aside. Blend 1 cup flour with granulated sugar. Cut in butter until crumbly. (I do this in a food processor --pulse a few times and that's it. Be careful not to over process.) Add 1/2 cup almonds and stir or pulse a few times to mix. Pat into an UNGREASED 9 inch square pan. Bake at 350 for 20 minutes. Beat eggs and brown sugar. Add extracts, peel, lemon juice baking powder and the remaining 1/3 cup flour and stir to blend. Stir in chopped apricots Pour over partially baked crust. Sprinkle with remaining 1/2 cup almonds. Bake for 25 minutes more. Cool in pan on a rack. Cut into squares. Yield: about 24 |
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[Note: This comes out like a cake.] SOUR CREAM-BANANA BARS 1 1/2 cups sugar 1 cup dairy sour cream 1/2 cup margarine or butter, softened 2 eggs 1 1/2 cups mashed bananas (about 3 large) 2 tsp vanilla 2 cups flour 1 tsp salt 1 tsp baking soda 1/2 cup chopped nuts Browned Butter Frosting (below) Heat oven to 375 degrees. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Mix sugar, sour cream, margarine and eggs in large mixer bowl on low speed, scraping bowl occasionally, 1 minute. Beat in bananas and vanilla on low speed 30 seconds. Beat in flour, salt and baking soda on medium speed, scraping bowl occasionally, 1 minute. Stir in nuts. Spread dough in pan. Bake until light brown, 20 to 25 minutes. Cool; frost with Browned Butter Frosting. Cut into bars, about 2 x 1 1/2 inches. Browned Butter Frosting Heat 1/4 cup margarine or butter over medium heat until delicate brown; remove from heat. Mix in 2 cups powdered sugar. Beat in 1 teaspoon vanilla and 3 tablespoons milk until smooth and of spreading consistency. Yield 4 dozen bars. |
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1/4 cup butter 1 cup light brown sugar 1 egg 3/4 cup flour 1 tsp. baking powder 1/2 tsp. salt 1 tsp. vanilla 1/2 cup chopped nuts Melt butter, stir in sugar and cool. Add egg and beat. Add remaining ingredients. Spread in greased 8-inch square pan. Bake at 350 deg. F. for 30 minutes. |
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Note: These brownies are low-fat (23%) and low cholesterol. This recipe makes 12 bars at 167 calories each. 1 cup flour 1 cup powdered sugar 1/4 cup 1/2 tbs. unsweetened cocoa powder 3/4 tsp. baking powder 1 1/2 oz. semisweet chocolate, chopped 3 tbs. margarine 2 tbs. light corn syrup 1/2 cup brown sugar 1 tbs. water 2 tsp. vanilla extract 2 large egg whites Preheat oven to 350. Line 8" square pan with aluminum foil, overlapping at two ends by 1 1/2". Spray foil with non-stick spray. Sift together first four ingredients onto wax paper. Combine chocolate and margarine in saucepan over lowest heat, stirring frequently, until just melted and smooth. Remove from heat and stir in brown sugar, corn syrup, water and vanilla until well blended. Beat egg whites into chocolate mixture using a wooden spoon. Gently stir dry ingredients into chocolate mixture just until well blended and smooth. Pour batter into pan, spreading evenly to edges. Bake on middle oven rack for 24 to 28 minutes, until center is almost firm. Let pan stand on cooling rack for 15 minutes. Using overhanging foil as handles, lift brownie slab from pan to cooling rack. Cool completely. Peel off aluminum foil and cut slab into 12 equal bars. Nutrition per brownie: 167 calories 4.3 grams total fat 23% of calories from fat |
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Crust: 1/2 cup butter 1 cup flour 2 tbsp brown sugar Filling: 2 eggs 1 1/2 cups brown sugar 1/2 cup oatmeal 1/4 tsp salt 1 tsp vanilla 1/2 cup chopped walnuts 1/2 cup raisins (optional) Crust: Cut butter into flour until crumbly. Press into 9"x9" buttered pan. Bake at 350 F for 15 minutes. Mix filling ingredients. Pour over partially baked crust and return to oven for 20 minutes. Cool before cutting. |
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1/2 cup butter 1 cup flour 1/2 cup nuts -- chopped 1 egg 1 tablespoon lemon juice 1/3 cup brown sugar 1/4 cup sugar 8 oz cream cheese -- room temp. 2 tablespoons milk 1/2 teaspoon vanilla extract Cream butter with brown sugar, add flour and nuts. Blend to make mixture that resembles coarse crumbs. Reserve 1 cup for topping. Press remaining mixture into greased 8 x 8 pan. Bake at 350 deg. for 12 minutes or until lightly brown. Blend sugar with cream cheese until smooth. Add remaining ingredients and mix well. Spread mixture over hot baked crust and sprinkle with the reserve crumb mixture. Bake at 350 deg about 25 minutes. Cut into squares and refrigerate. |
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1 1/4 cups all purpose flour 1/2 cup brown sugar 1/2 cup vegetable shortening 1/2 teaspoon butter flavor 1/2 cup flaked coconut 1/2 cup finely chopped almonds 2 packages (8 oz each) cream cheese, softened 2/3 cup white sugar 2 eggs, beaten 2 teaspoons vanilla extract 1 or 2 cans (21 oz) cherry pie filling * 1/2 to 2 teaspoons almond extract * 1/2 cup slivered almonds Combine flour and brown sugar; cut in shortening and Butter flavor until fine crumbs form. Stir in coconut and finely chopped almonds. Reserve 1/2 cup mixture for topping. Press remaining mixture into the bottom of a greased 9 x 13 inch baking pan. Bake at 350 deg F for 12 to 15 minutes or until lightly browned. Meanwhile, for filling, heat the cream cheese, white sugar, eggs and Vanilla Extract in mixing bowl until smooth. Spread over the hot crust. Bake an additional 15 minutes. Combine pie filling and almond extract and spread on top of cream cheese filling. Combine reserved crumbs and slivered almonds; sprinkle over cherries. Bake 15 minutes more. Cool on wire rack. Refrigerate until serving time. The amount of cherries can be modified to your own personal taste. For a more cheesecake flavor add only one can of cherries and 1/2 teaspoon Almond Extract. For a more cherry flavor add 2 cans of cherries and the teaspoon of Almond Extract. |
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1 pkg. fudge cake mix 1 tsp. almond extract 1 C. sugar 6 oz. (1 cup) chocolate (semisweet) pieces 21 oz. can cherry pie filling 2 eggs, beaten 5 T. butter 1/3 C. milk Preheat oven to 350 deg. Grease and flour a 13 x 9" pan. In large bowl, combine cake mix, extract, pie filling and eggs. Stir by hand until well mixed. Pour into prepared pan. Bake according to time limits on cake mix directions or until toothpick inserted in center comes out clean. In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, for 1 minute. Remove from heat and stir in chocolate pieces immediately, beating until smooth. Pour over cake. Makes 36 servings. |
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1c sugar 1c karo syrup Bring to a boil - very slowly so that the sugar dissolves completely - you will just want to have the bubbles starting to form around the edges.... take off stove Then Add: 1c peanut butter 1c chocolate chips (real ones) generic is okay but you can't use flavored. Stir - it will set up very quickly - pour immediately over 5-6cups Rice Krispies - Honey-Nut Cheerios - Cheerios - Cocoa Krispies You can make a mixture of say (Rice Krispies - Cocoa Krispies) Then pat into 9 x 13 pan.. Let them set up - then cut into desired size squares.. This tastes very much like FUDGE.... |
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2 1/2 cups of graham cracker crumbs 1 - 14 oz. can sweetened condensed milk 1 - 6oz. pkg. chocolate chips 1 tsp. vanilla 1 cup chopped walnuts or raisins This is a real quicky. Combine all the ingredients in a bowl and mix well. Pour into a 9x9-inch square nonstick pan. Bake at 325 degrees for 30 minutes. Cool and cut into 16 chuncks. |
