Cookies & Candy

Whole Grain Jam Squares

Summary

Yield
1 Pan
SourceLaura Griffin (2000)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

2 c
uncooked oats
1 t
cinnamon
1 3⁄4 c
all-purpose flour
3⁄4 t
salt
1 c
butter or margarine
1⁄2 t
baking soda
1 c
firmly packed brown sugar
1 c
jam or jelly

Instructions

Combine all ingredients except jam in a large bowl. Beat at low speed until mixture is crumbly. Set aside half of mixture. Press remaining half onto bottom of a greased 9 x 13-inch pan. Spread jam evenly over mixture. Cover with remaining oat mixture. Bake at 400° for 25 to 30 minutes, or until golden brown. Allow to cool and cut into squares.  

Notes

Variation: You may substitute 1 cup applesauce, 3/4 cup raisins and 1/2 cup nuts for jam

Phyllis Olson's Raspberry Squares

Summary

Yield
1 Pan
SourceLenore Mastracci (2001)
Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes

Ingredients

2
sticks melted butter
2⁄3 c
confectioners' sugar
2 1⁄4 c
flour
1 cn
raspberry jam or preserves (18-oz.)

Instructions

Mix together melted butter, sugar and flour. Press half of the mixture into an 8 x 8-inch pan, making a ridge around the top. Spread raspberry jam or preserves on top. Sprinkle remaining dough mixture on top of the jam. Bake 35 minutes at 375° until slightly brown and bubbly. Cool completely before cutting.

Raspberry Almond Bars

Summary

Yield
24 Bars
SourceTerri McKeown (2002)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1⁄4 c
butter or margarine
1 pk
vanilla or white chips, divided (10- to 12-oz.)
2
eggs
1⁄2 c
sugar
1 t
almond extract
1 c
all-purpose flour
1⁄2 t
salt
1⁄2 c
seedless raspberry jam
1⁄4 c
almonds, sliced

Instructions

Preheat oven to 325°. In a saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small mixing bowl, beat eggs until foamy. Gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just until combined. Spread half of the batter into a greased 9-inch square baking pan. Bake for 15 to 20 minutes, or until golden brown. In a small saucepan over low heat, melt jam; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds. Bake 30 to 35 minutes longer, or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Makes 2 dozen.

Light Leilani Bars

Summary

Yield
24 Servings
SourceRaelene Walker (1983)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1⁄2 c
butter
1 1⁄2 c
sugar
4
eggs
1 t
salt
1⁄2 t
soda
1
½ c. flour (omit soda and salt if self-rising flour)
1 cn
crushed pineapple, drained (13 1/2 oz.)
1⁄2 c
chopped macadamia nuts
1⁄2 c
flaked coconut

Instructions

In large mixing bowl, cream butter until light. Gradually blend in sugar. Add eggs; mix well, blend in flour, salt and soda. Stir in drained pineapple, nuts and coconut. Spread in greased 15 x 10-inch jelly roll pan. Bake at 350° for 25 to 30 minutes. Cool. Cut into bars with sharp knife. If desired, roll balls in confectioners’ sugar or serve squares with whipped cream or ice cream. 

Hawaiian Fruit Squares

Summary

Yield
24 Servings
SourceAnn Moore (1987)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

3⁄4 c
flour
1 t
baking powder
3⁄4 c
sugar
2
eggs
1⁄2 c
drained crushed pineapple
1⁄2 c
chopped dates
1⁄2 c
walnuts or pecans
1⁄2 c
flaked coconut
 
confectioners' sugar

Instructions

In large bowl, combine flour, baking powder, sugar and eggs. Blend well at low speed. Fold in remaining ingredients. Spread in greased 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool and cut into squares. Sprinkle with confectioners’ sugar. 

Pineapple Cheesecake Bars

Summary

Yield
24 Servings
SourceBev Rhodes (1977)
Prep time
45 minutes
Cooking time
40 minutes
Total time
1 hour, 25 minutes

Ingredients

1 c
flour
1⁄4 c
brown sugar (plus 3 T, divided)
1⁄2 c
melted butter (plus 1 T, divided)
8 oz
cream cheese, softened
3 T
sugar
1
egg
1 t
vanilla
8 oz
drained crushed pineapple
1 c
flaked coconut

Instructions

For the crust, mix together flour, 1/4 cup brown sugar and 1/2 cup melted butter. Press into an 8 x 8-inch pan. Bake 20 minutes, or until lightly browned around the edges.

For the filling, mix well cream cheese, sugar, 3 tablespoons brown sugar, egg, vanilla and pineapple. Spread mixture over crust.

For the topping, stir to blend coconut and 1 tablespoon melted butter. Spread over filling. Return to oven. Bake at 350° for 20 minutes, or until coconut is lightly browned. Cool. Cut into squares. Refrigerate. 

Milk Chocolate Dipped Pretzels

Summary

Yield
50 Pretzels
SourceDiane Bare (1988)
Prep time
45 minutes
Cooking time
30 minutes
Total time
1 hour, 15 minutes

Ingredients

1 pk
milk chocolate chips (11 1/2 oz.)
1⁄4 c
vegetable shortening
50
twisted pretzels (3 inch sized)

Instructions

Combine chocolate chips and shortening in double boiler over hot (not boiling) water. Stir until chips melt and mixture is smooth. Remove pan from heat but keep chocolate over hot water. Dip pretzels into mixture and coat evenly. Shake off excess coating. Place pretzels on cookie sheet lined with wax paper. Chill until coating sets, about 15 minutes. Gently loosen from paper and store in refrigerator until ready to use. Makes 50. 

Pineapple Bars

Summary

Yield
48 Bars
SourceAnne Maher (1981)
Prep time
24 hours, 30 minutes
Cooking time
45 minutes
Total time
25 hours, 15 minutes

Ingredients

2 c
sugar
2
eggs
1 cn
crushed pineapple (15 1/2-oz.)
2 c
flour
2 t
baking soda
2 t
vanilla, divided
1 c
chopped nuts, divided
1 pk
cream cheese (3 oz.)
1⁄2 c
butter
1 3⁄4 c
confectioners' sugar

Instructions

Combine sugar, eggs, pineapple, flour, baking soda, 1 teaspoon vanilla and 1/2 cup chopped nuts by hand. Pour into greased 13 x 9 x 2-inch pan. Bake at 300° for 45 minutes. Ice with frosting.

To make icing: Cream together the cream cheese, butter, confectioner’s sugar, and 1 teaspoon vanilla, then add the rest of the nuts.

Refrigerate for 24 hours. Makes 48 (1 x 1 1/2-inch) bars.

 

Lemon Squares II

Summary

Yield
24 Servings
SourceBetty Sheridan (1987)
Prep time
45 minutes
Cooking time
45 minutes
Total time
1 hour, 30 minutes

Ingredients

1 c
flour
6 T
unsalted butter, softened
1⁄4 c
confectioners' sugar
1 1⁄2 oz
cream cheese, softened
1 c
granulated sugar
2 T
flour
2
eggs, lightly beaten
3 T
lemon juice
1 t
finely minced lemon rind
1⁄2 t
baking powder
 
Confectioners' sugar for garnish

Instructions

Preheat oven to 350°. Generously butter 8-inch square baking pan, lightly dusted with flour. In large mixing bowl with electric mixer, combine 1 cup flour, butter, 1/4 cup confectioners’ sugar and cream cheese. Beat until crumbly. Press dough into prepared baking dishpan and bake for 20 minutes. In meantime, combine granulated sugar, 2 tablespoons flour, eggs, lemon juice, lemon rind and baking powder; beat until smooth. Spread mixture over baked layer; bake 25 minutes. Remove from oven. Cool 10 minutes. Run knife around outer edge of pan. Sprinkle with confectioners’ sugar and slice into squares. 

Lemon Squares I

Summary

Yield
24 Servings
SourceLaura L. Jones (1987)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1⁄2 c
butter
1⁄4 c
powdered sugar
1 c
flour
1 c
sugar
6 T
lemon juice
2
eggs
2 T
flour
1⁄2 t
baking powder

Instructions

First Layer: Mix and pat butter, powdered sugar and flour in squrae pan. Bake at 350° for 15 minutes. Second layer: combine sugar, lemon juice, eggs, flour and baking powder, then pour over crust. Bake at 350° for 25 minutes. Sprinkle with powdered sugar. Cut in 1/2-inch squares. Use an 8 x 8-inch square pan. 

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