Bar Cookie Recipes #3

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* Exported from MasterCook II *

AMARETTO BARS

Recipe By : Great Holiday Baking (Woman's Day)
Serving Size : 30 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups All-purpose flour
1/2 cup Confectioners' sugar
3/4 cup Cold butter or margarine
1 tablespoon Cornstarch
3 tablespoons (to 4) amaretto liqueur
1 can (14 ozs) sweetened condensed -- milk
1 package (6 ozs) semisweet chocolate
1 can (3-1/2 ozs) flaked coconut
1/2 cup Sliced almonds

Preheat oven to 350 degrees. Grease 13-by 9-inch baking pan. In large bowl, combine flour and sugar.
With pastry blender or two knives, cut in butter until crumbly. Press mixture firmly on bottom of prepared pan. Bake 20 minutes. Meanwhile, in a small bowl, stir cornstarch into amaretto; stir in sweetened condensed milk. Pour mixture evenly over prepared crust. Top with chocolate chips, coconut and almonds; press down firmly. Bake 25 to 30 minutes longer, or until golden brown. Cool in pan on wire rack. Refrigerate until ready to serve. To serve, cut into bars.

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* Exported from MasterCook II *

APPLE WALNUT BARS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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3 cups Apples -- finely chopped
all purpose apples
1 package Date-nut Quick Bread mix
14 ounces Sweetened condensed milk
1 cup Walnuts -- chopped
3 Eggs
2 teaspoons Vanilla
1 1/2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
-----FROSTING-----
6 ounces Cream cheese -- softened
1/2 cup Margarine or butter -- soft
1 teaspoon Vanilla
4 cups Powdered sugar

Preheat oven to 350~. In large bowl, combine all ingredients; mix well. Pour into a greased and floured 15 x 10 jelly roll pan. Bake 30 minutes or until golden. Cool. Spread with cream cheese frosting. Cut into bars. Garnish as desired. Store in refrigerator. Cream Cheese Frosting; In small mixer bowl, beat cream cheese, margarine and vanilla until fluffy. Add powdered sugar; mix well.

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* Exported from MasterCook II *

APPLESAUCE SPICE BARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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1 tablespoon Pumpkin pie spice
1/4 cup Vegetable oil
2 cups Bisquick
1/2 cup Nuts -- chopped
2/3 cup Brown sugar
2 Eggs
For browned butter glaze
1 1/4 cups Butter
2 cups Conf sugar -- sifted
1 tablespoon Vanilla
1 tablespoon Hot water -- or more

AND GREASE A 9 X 13 X 2 INCH BAKING PAN. BEAT APPLESAUCE, BROWN SUGAR OIL AND EGG ON MEDIUM SPEED IN MIXER FOR ONE MINUTE, THEN STIR IN BISQUICK, SPICE AND NUTS. SPREAD IN PREPARED PAN. BAKE UNTIL PICK IN CENTER COMES OUT CLEAN, ABOUT 25 MINUTES. COOL AND FROST WITH BROWNED BUTTER GLAZE. CUT IN 3 X 1 INCH BARS. BROWNED BUTTER GLAZE - HEAT BUTTER OVER LOW HEAT UNTIL GOLDEN BROWN, DO NOT ALLOW TO BURN. BEAT IN CONF SUGAR, THEN STIR IN VANILLA, UNTIL SMOOTH AND OF DESIRED CONSISTENCY. YOU MAY ADD 1 OR 2 TSP HOT WATER IF NEEDED TO THIN FROSTING. Barb Day

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* Exported from MasterCook II *

APRICOT ALMOND BARS

Recipe By : THE DESSERT SHOW SHOW #DS3145 AIR DATES: 1/23/96, 1/27/96
Serving Size : 10 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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3 1/2 cups All-purpose flour -- (divided)
1 teaspoon Salt -- (divided)
1 1/2 cups Butter -- softened
3/4 cup Powdered sugar
1 teaspoon Vanilla extract
12 ounces Jar apricot preserves
1 1/2 teaspoons Baking powder
2/3 cup Sugar
2/3 cup Firmly packed brown sugar
1 teaspoon Almond extract
3 large Eggs
1 cup Chopped toasted almonds

Preheat oven to 350 degrees. Grease a 10 by 15 by 1 inch jelly roll pan. For crust: mix together 2 cups flour and 1/2 teaspoon salt. Beat 3/4 cup butter, powdered sugar and vanilla together at medium speed until light and fluffy. Turn mixer to low speed and add flour mixture to butter. Beat until well combined. Mixture will be crumbly. Press dough into bottom of jelly roll pan. Bake 20 minutes until light golden brown. Cool on wire rack 5 minutes. Spread preserves over warm crust. Cool completely. For topping: combine remaining 1 1/2 cups flour, baking powder and remaining 1/2 teaspoon salt. Beat together remaining 3/4 cup butter, sugar and brown sugar and almond extract until light and fluffy. Add eggs, one at a time and beat well. Stir in chopped almonds. Spread evenly over cooled crust. Bake 1/2 hour. Cool completely on wire rack. Serve cut into bars.

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* Exported from MasterCook II *

APRICOT WALNUT BARS

Recipe By :
Serving Size : 128 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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-----CRUST-----
1 cup Butter
1/2 cup Sugar
2 cups Flour
-----FILLING-----
1 1/3 cups Apricots -- dried
2/3 cup Flour
1 teaspoon Baking powder
1/2 teaspoon Salt
2 cups Brown sugar -- packed
4 large Eggs
1 cup Walnuts -- chopped
1 teaspoon Vanilla
1/2 cup 10X sugar

Preheat oven to 350 degrees. FOR CRUST: Cream butter and sugar. Stir in flour until crumbly. Pack into a 9x13 pan. Bake 25 minutes or until lightly browned.

FOR FILLING: Cook apricots in small amount of water until softened, drain and process until pureed in food processor. Beat brown sugar and eggs together until well-blended. Add dry ingredients and mix until blended. Add vanilla, apricots and nuts and mix until blended. Spread over baked layer. Bake 25 to 30 minutes until golden. Cool and sprinkle with powdered sugar. Cut into pieces approx. 1 1/2" by 3/4". Fran Venet. TVG 4-93.

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* Exported from MasterCook II *

APRICOT-FILLED OATMEAL BARS

Recipe By : Better Homes and Gardens Cookbook
Serving Size : 30 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups All-purpose flour
1 1/2 cups Quick-cooking rolled oats
1 cup Packed brown sugar
1/2 teaspoon Baking soda
3/4 cup Butter or margarine
1 cup Apricot preserves

Oven 375 degrees. Stir together flour, oats, brown sugar, and soda. cut in butter till moisture is crumbly. Pat 2/3 of the crumbs in the bottom of an ungreased 13X9X2-inch baking pan; spread with preserves. Sprinkle with remaining crumbs. Bake for 25 to 30 minutes. Cool on a wire rack. Cut into bars.
Makes 30.

VARIATION: Raisin or Date-Filled Oatmeal Bars:
Prepare apricot-filled Oatmeal Bars as above, except omit apricot preserves and use raisin or date filling.
For filling, in a saucepan combine 1/4 c. granulated sugar and 1 T cornstarch. Stir in 2 c. raisins or dates and 1 c. water. Cook and stir till bubbly. Spread atop crumb mixture. Continue as directed above.

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* Exported from MasterCook II *

AUTUMN PUMPKIN BARS

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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1 can Pumpkin -- 15 oz can
2 cups All
1 3/4 cups Sugar
2 teaspoons Baking powder
1 teaspoon Soda
1 1/2 teaspoons Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Ground cloves
1/2 teaspoon Salt
1/2 teaspoon Orange peel
1 cup Oil
1/2 cup Raisins
4 Eggs
1/2 cup Pecans -- chopped
Frosting:
3 ounces Cream cheese
1/4 cup Margarine
2 teaspoons Orange juice
2 cups Powdered sugar

Grease 15x10-inch baking pan. In large bowl, blend all ingredients except raisins and nuts. Blend 2 minutes. Stir in raisins and nuts. Spread evenly in pan. Bake at 350~ for 25-30 minutes or until inserted toothpick comes out clean. Cool. Frosting. In small bowl, beat cream cheese, margarine and orange juice. Gradually beat in powdered sugar until smooth. Spread over cooled bars.

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* Exported from MasterCook II *

BANANA CHIP BARS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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3/4 cup Margarine
2/3 cup Sugar
2/3 cup Brown sugar
1 teaspoon Vanilla
2 Bananas -- mashed
1 Egg
2 cups Flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Chocolate chips

Cream margarine and sugars; add egg and vanilla. Stir in bananas and flour mixture. Add chips. Place mixture in greased 9x3" pan. Bake 25 minutes at 350-degrees.

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* Exported from MasterCook II *

BANANA PEANUT BUTTER BARS

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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3/4 cup Margarine -- softened
1 cup Dark brown sugar -- packed
1 Egg
1/2 teaspoon Salt
1 cup Bananas -- mashed
4 cups Uncooked rolled oats
1/2 cup Peanut butter -- creamy

In a large bowl, beat butter and brown sugar until light and fluffy. Beat in egg, salt, bananas and peanut butter. Stir in the rolled oats. Mix well. Spread in a greased 13 X 9 X 2-inch pan. Bake in a 350 F. oven for 1 hour or until a wooden pick inserted in the center comes out clean. Cut into 2 x 1 inch bars.
Makes about 4 dozen bars.

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* Exported from MasterCook II *

BANANA-SOUR CREAM BARS

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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1 cup Dairy sour cream
1 1/2 cups Sugar
1/2 cup Margarine; or butter
Softened
2 Eggs
1 1/2 cups Mashed bananas -- (about 3

2 teaspoons Vanilla
2 cups All purpose flour
1 teaspoon Salt
1 teaspoon Baking soda
1/2 cup Nuts -- Chopped

Heat oven to 375. Mix sugar, sour cream, margarine and egg in large mixing bowl on low speed, scraping bowl occasionally, 1 min. Beat in bananas and vanilla on low 30 sec. Beat in flour, salt & baking soda on med, scraping sides. Stir in nuts. Spread in greased and floured jelly roll pan, 15-1/2x10-1/2x1 inch. Bake until light brown. 20 to 25 min. Cool. Frost with Vanilla glaze. Cut into bars, 2 x1. About 6 doz.

Vanilla Glaze: Mix 2 C powdered sugar, 1/4 C marg or butter, softened, 1-1/2 ts. vanilla and 2 Tab. hot water. Stir in 1-2 teaspoons additional hot water until smooth and of desired consistency.

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* Exported from MasterCook II *

BARBARA BUSH'S LEMON BARS *

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bar cookies

Amount Measure Ingredient -- Preparation Method
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-----CRUST-----
1 cup Margarine
2 cups Powdered sugar
2 cups Flour
-----FILLING-----
4 teaspoons Lemon juice
2 Lemons; rind of -- grated
4 Eggs -- well beaten
2 cups Sugar
1 teaspoon Baking powder
4 tablespoons Flour
1 cup Shredded coconut

Mix margarine, powdered sugar and flour. Spread in 15x10" jelly roll pan. Bake at 350~ for 15 minutes until pale tan. Cool. Mix remaining ingredients. Pour over crust. Bake for 25 minutes at 350~. Cut into bars.

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