Cookies & Candy

Chewy Noels

Summary

Yield
24 Servings
SourceJane Joyce (1987)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

2 T
margarine
1 c
brown sugar
5 T
flour
1⁄8 t
vanilla
 
powdered sugar
 
Red and green cherries, cut in half

Instructions

Melt margarine in a 9-inch square pan in the oven. Mix together the flour, brown sugar and vanilla. Pour over margarine. Bake 30 minutes at 350°. When done, cut into 1-inch squares. Roll in powdered sugar and decorate with cherries. 

Noel Fruit Bars

Summary

Yield
18 Bars
SourceMary Kimball (1974)
Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes

Ingredients

2
eggs
1 c
sifted confectioners' sugar
1⁄4 c
butter or margarine, melted
3⁄4 c
sifted all-purpose flour
1 1⁄2 t
baking powder
1⁄2 t
salt
1 c
chopped walnuts
1 c
snipped dates
3⁄4 c
chopped mixed candied fruits

Instructions

Beat eggs until light and fluffy. Gradually beat in confectioners’ sugar. Stir in melted butter. Sift together dry ingredients and salt. Fold into egg mixture with nuts and fruits. Spread in greased 9 x 9 x 2-inch baking pan. Bake at 325° for 30 to 35 minutes. Cut into bars; frost with butter frosting and top with candied cherries, if desired. Makes about 1 1/2 dozen. 

Zucchini Bars

Summary

Yield
24 Servings
SourceBernice Oswald (1988)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

3⁄4 c
margarine (1 1/2 sticks)
1⁄2 c
brown sugar
1⁄2 c
white sugar
2
eggs
1 t
vanilla
1 3⁄4 c
flour
1 1⁄2 t
baking powder
1⁄2 t
salt
1 T
cinnamon
2 c
grated unpeeled zucchini squash
1 c
coconut
3⁄4 c
chopped nuts

Instructions

Cream margarine with sugars. Add eggs, then vanilla. Sift together: flour, baking powder, salt and cinnamon and add to batter. With a spoon, add zucchini, coconut and nuts. Spread batter in greased 12 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool and cut into squares. 

Raisin Carrot Bars

Summary

Yield
24 Servings
SourceRaelene Walker (1980)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

2 c
grated carrots
2 c
Fructose (divided)
2 c
raisins
1⁄2 c
water
1 t
cinnamon
1 t
nutmeg
1 t
cloves
1⁄2 t
allspice
1⁄2 c
vegetable oil
1 cn
crushed pineapple 8 oz.
1 1⁄2 c
coconut
1 3⁄4 c
flour
1⁄4 c
Shaklee NPS food fortifier
2 t
salt
2 c
chopped nuts
2 t
vanilla (divided)
3
eggs
1 3⁄4 c
buttermilk (divided)
1 t
soda
1⁄4 c
butter

Instructions

Boil together for 5 minutes: carrots, 1 1/2 cup Fructose, raisins, water, cinnamon, nutmeg, cloves, allspice, vegetable oil and pineapple. Let mixture cool. Stir in 3/4 cup buttermilk and eggs. Add coconut, flour, food fortifier, salt, chopped nuts and 1 tsp. vanilla. Pour into jelly roll pan (large cookie sheet). Bake at 325° for 35 to 40 minutes. Frosting: Boil together 1/2 cup Fructose, 1 1/2 cup buttermilk, soda and butter for 5 minutes. Add 1 tsp. vanilla. Pour over hot bars. Let cool and cut into bars. 

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. 

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