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Seven Layer Bar - Sherry C., Alberta csherry@telus.net 1/4 lb margarine Melt margarine and mix with crumbs. Press crumb mixture into 9x13 pan.
Sprinkle coconut on top of crumbs. Spread chips on top of coconut.
Pour milk on top of chips. Sprinkle nuts on top of milk. Bake at 350 degrees for about 15 minutes or until chips start to melt.
Cut into squares after it is completely cooled. |
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Mom's Darn Good Bars :-) - from Avis B., North Dakota abreding@bis.midco.net Here is my rendition of Rice Krispies Bars. 3/4 c sugar Bring to slow bubble, remove and pour over 5 cups mixed cereal. Melt chocolate chips with butterscotch chips, spread over. Cool, cut
and enjoy. |
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Easy Raspberry Brownies - from Carol S., New York cselig1@excite.com 1 package (1 pound 3.8 ounces) fudge brownie mix 1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. |
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Gingerbread - from Tammi P., New Jersey tirp9999@yahoo.com From my Weight Watchers collection - makes 32 servings- 1 POINT a serving! 1 box Duncan Hines Spice Cake mix Glaze Preheat oven to 350 degrees. Makes 32 bars (cut 8 the long way and 4 the short way) |
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Grammy's Brownies - from Nancy L., British Columbia nelteach@mac.com This is my mother's famous brownie recipe, which she got from a friend in the 1940's. It has been a mainstay of holiday and all-year-long treats in our family for over 60 years. It is a cinch to make, and the brownies do not need any frosting or extras to make them moist and delicious. As my mother always said, "They taste like 'more'!" I add walnuts to them, but she didn't - they taste terrific either way. 2 squares unsweetened chocolate Preheat oven to 325 degrees. Melt chocolate and butter. Add sugar, beat in eggs. Stir in flour until well mixed. Add vanilla and salt. Stir in nuts if desired. Grease and flour an 8 or 9-inch baking pan. Pour batter into pan and bake for approx. 28 minutes or until top looks firm and tester comes out clean. Don't overcook or they will be too dry and lose their decadent melt-in-your-mouth taste. Let cool 5 minutes, then score the outsides and cut into squares. Let cool slightly and then remove from pan. Cool completely on a rack. |
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Two Delicious Tart Recipes - and Shortbread Pastry - from Nancy L., British Columbia nelteach@mac.com A Christmas goodie tray would not be complete at my house without these two scrumptious mini tarts, both made in this decadent shortbread pastry. All come from the Best of Bridge cookbooks. Shortbread Pastry 1 cup butter Mix ingredients in mixmaster. Don't roll but pat into small tart/muffin tins with your fingers to form shell. Prick the bottoms with a fork. For lemon tarts (recipe below) bake shells unfilled, in a 325 degree oven for 20 minutes. Prick bottoms again if the shells puff up. These may be made in large quantity and frozen. For butter tarts, fill before baking - see below. Lemon Tarts 2 eggs Combine all ingredients in pan and bring to boil. Reduce heat and cook, stirring constantly for 15 minutes. Cover and cool in refrigerator. This filling will keep well in refrigerator for a long time. Only fill the tart shells as they are required. Butter Tarts 1 cup white sugar Beat eggs. Combine with remaining ingredients except nuts, and boil at medium heat for 3 minutes. Add nuts. Fill unbaked tart shells and bake for 15 minutes at 375 degrees. |
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Toffee Squares - from Brenda M., Wisconsin myerswb@tds.net 1 cup butter Cream butter and sugar. Add egg yolk and vanilla. Add flour and salt.
Spread evenly into a jelly roll pan or 9 x 13 pan for thicker cookie. Bake
at 350 for 20-25 minutes. Break up chocolate and put on cookie right from
the oven. Wait two minutes then spsread. Sprinkle with nuts and cut when
cool. |
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Chewy Noels - from Ruth P., Missouri jhtur2002@yahoo.com 2 T. butter Melt butter in 9-inch square pan. Mix brown sugar, flour and soda in bowl; add eggs, pecans and vanilla. |