PB and Honey Cereal Squares

Ingredients:

1/2 cup crunchy peanut butter
1/2 cup honey
1/2 cup sugar
3 cups oat round cereal

Instructions:

Place the honey in a large saucepan over medium heat. Pour in the sugar and stirring constantly to dissolve sugar and bring mixture to a slight boil. Remove from heat. Add the peanut butter and stir well. Place the cereal into the mixture and stir to coat the cereal well. Grease a large pan well with butter being sure to coat the bottom and all sides. With a rubber spatula spread the mixture out evenly in the pan. Cover with plastic wrap and allow to cool to room temperature before cutting.

Breathtaking Butterscotch Squares

Ingredients:

1 1/2 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 1/2 cup sugar
1/2 cup evaporated milk
2 unbeaten eggs
1 tbsp. grated lemon rind
1 cup butterscotch chips melted
3/4 cup of peanutbutter
2 cups cornflakes, crushed

Instructions:

In a medium sauce pan melt butter. Then add the milk and sugar, stir well. Add eggs, lemon rind stirring constantly. Then add the sifted flour, baking powder, and salt. Mix well. Preheat the oven to 350 F. Pour mixture into a jelly roll pan (15″x10″x1″). Bake for 30-35 minutes. Once cool cut into squares. While cooling, mix together the remaining ingredients. Spread evenly over the squares and serve.

Oatmeal Spice Bars

½ pkg. spice cake mix
1 egg
½ C. cooking oil
1 C. quick cooking oatmeal
½ C. raisins
½ C. chopped nuts
½ C. plain yogurt

Combine all ingredients in a large bowl. Mix well until cake mix is moist. Grease an 8 inch square baking pan. Pour mixture into pan and bake at 375 degrees for about 20 minutes. Remove from oven when center is done and allow to cool. Cut into bars and serve. For an added treat, serve slightly warm with a dollop of strawberry yogurt or ice cream.

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Coffee Brownies

5 ounces unsweetened chocolate, coarsely chopped
2 1/2 sticks unsalted butter, softened
3 tablespoons finely ground espresso beans
1/2 teaspoon salt
2 1/2 cups sugar
5 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 cup pecans, coarsely chopped

Preheat the oven to 325 degrees. Butter and flour a 9 x 12-inch baking pan and line with parchment paper.Combine the chocolate, butter, coffee, and salt in the top of a double boiler or bowl over simmering water. Cook until melted and smooth. Let cool. In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and whisk until well combined. Fold in the flour until it just until disappears. Gently fold in the pecans. Pour into the prepared pan, smoothing the top. Bake about 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan on a rack 1 hour. Run a knife around the edges of the pan to loosen and cut into squares. Lift out and transfer to serving dish or tin. Makes about 20 bars.

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Almond Macaroon Brownies

3/4 cup butter
4 (1-ounce) squares unsweetened baking chocolate
2 3/4 cups sugar, divided use
5 large eggs
2 cups chopped toasted almonds, divided use
1 cup plus 2 tablespoons flour, divided use
1 package (8-oz.) cream cheese, softened
2 cups angel flake coconut
2 (1-ounce) squares semi-sweet chocolate
Heat oven to 350°F. Line a 13 x 9-inch baking dish with foil and grease lightly. Place butter and unsweetened baking chocolate in a medium microwave-safe bowl and microwave on medium for 2 minutes, or until melted and smooth; stir every 30 seconds. Whisk in 2 cups sugar and 3 of the eggs. Stir in 1 cup almonds and 1 cup flour until well blended. Spread in prepared pan; set aside.
Beat cream cheese with remaining 3/4 cup sugar, 2eggs and 2 tablespoons flour until smooth. Stir in coconut and remaining 1 cup almonds until well blended. Carefully spread over first layer in baking dish. Bake for 35 to 40 minutes or until toothpick inserted near center comes out almost clean. Cool in pan on wire rack. Cut into squares and remove from pan. Melt semi-sweet chocolate in microwave on medium for 2 minutes; stir every 30 seconds. Drizzle individual brownies with melted chocolate. Makes 24 bars.
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Blondies

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups firmly packed light brown sugar
3/4 cup butter or margarine, softened
3 large eggs
1 teaspoon pure vanilla extract
2 cups (12 ounces) Semi-Sweet Chocolate chips

Preheat oven to 350 degrees. Grease a 15×10-inch jelly-roll pan. Combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a large mixing bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Spread into prepared pan. Bake for 20 to 25 minutes or until top is golden brown. Cool in pan on wire rack. Makes 36 servings.

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Blonde Brownies

3/4 cup butter
4 (1-ounce) squares unsweetened baking chocolate
2 3/4 cups sugar, divided use
5 large eggs
2 cups chopped toasted almonds, divided use
1 cup plus 2 tablespoons flour, divided use
1 package (8-oz.) cream cheese, softened
2 cups angel flake coconut
2 (1-ounce) squares semi-sweet chocolate

Heat oven to 350°F. Line a 13 x 9-inch baking dish with foil and grease lightly. Place butter and unsweetened baking chocolate in a medium microwave-safe bowl and microwave on medium for 2 minutes, or until melted and smooth; stir every 30 seconds. Whisk in 2 cups sugar and 3 of the eggs. Stir in 1 cup almonds and 1 cup flour until well blended. Spread in prepared pan; set aside. Beat cream cheese with remaining 3/4 cup sugar, 2eggs and 2 tablespoons flour until smooth. Stir in coconut and remaining 1 cup almonds until well blended. Carefully spread over first layer in baking dish. Bake for 35 to 40 minutes or until toothpick inserted near center comes out almost clean. Cool in pan on wire rack. Cut into squares and remove from pan. Melt semi-sweet chocolate in microwave on medium for 2 minutes; stir every 30 seconds. Drizzle individual brownies with melted chocolate. Makes 24 bars.

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Yummy Chocolate Brownies

3/4 c butter
1 1/2 c sugar
2 tsp pure vanilla extract
3 eggs
3/4 c all-purpose flour
1/2 c cocoa
1 tsp baking powder
1/2 c chopped pecans.

Preheat oven to 350 degrees. Butter and flour a 13 x 9 in pan.

Melt the butter. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder and melted butter. Add chopped nuts. Bake at 350 degrees for 20-30 minutes or until a toothpick inserted in center comes out clean. Cool cake completely. Dust with powdered sugar.

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Arbor Day Fruit Bars

1 ¾ cups oil
1 ¾ cups honey
5 eggs
1 T. cinnamon
4 cups flour
2 cups raisins
2 c. chopped dates
2 c. chopped figs
2 c chopped walnuts

Preheat oven to 350. Grease two 10x by 15 jelly roll pans.

In a large mixer bowl, combine all ingredients and mix well. Divide batter in half and spread each part on two jelly-roll pans. Bake for 20 minutes. Cool in pan, then cut into 2-inch squares.

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Lemon Bars

2 cups flour
1 cup confectioners sugar
1 cup butter
1/2 tsp salt
4 eggs, well beaten
1 3/4 cup sugar
1/2 cup fresh lemon juice
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
1 tsp. lemon zest

Mix 2 cups flour, confectioners sugar, butter, and 1/2 Tsp. salt with pastry blender. Pat mixture into a 9 x 13 pan. Bake at 350F degrees for 20 minutes.

Mix eggs, sugar, lemon juice, zest, salt, baking powder, and 2 Tbsp. flour well. Pour over crust. Bake 15 to 20 minutes.Cut while warm.

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