Taste of Home Brownies & Bars
Page 8
APPLE NUT BARS
These yummy treats pack big apple flavor. As a bonus, you don’t have to peel the apples!
—KAREN NELSON SULLIVAN, WI
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PREP: 15 MIN. • BAKE: 25 MIN. • MAKES: 1 DOZEN
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2 large egg whites
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
2 cups chopped tart apples
1/4 cup chopped pecans
1. In a large bowl, whisk the egg whites, sugar and vanilla for 1 1/2 minutes or until frothy. Whisk in flour and baking powder until blended. Fold in apples and pecans.
2. Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
ORANGE CRANBERRY BARS
My sister, who’s a great baker, passed this recipe on to me. The buttery bars are studded with cranberries, pecans and coconut. They’re great for fall and pretty enough for Christmas.
—JUNE WHEELER WARRENTON, VA
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PREP: 10 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 8 BARS
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1/4 cup all-purpose flour
1 1/2 teaspoons sugar
2 tablespoons cold butter
2 tablespoons chopped pecans
TOPPING
2 tablespoons beaten egg
1 1/2 teaspoons whole milk
3/4 teaspoon grated orange peel
1/4 teaspoon vanilla extract
1/3 cup sugar
1 1/2 teaspoons all-purpose flour
1/4 cup chopped fresh or frozen cranberries
2 tablespoons flaked coconut
2 tablespoons chopped pecans
1. In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes.
2. Meanwhile, in another bowl, combine the egg, milk, orange peel and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in cranberries, coconut and pecans. Spread over the crust.
3. Bake for 15-20 minutes or until golden brown. Cool on a wire rack.
BIG BATCH
CHERRY WALNUT BARS
These nutty fruit bars travel well, so they’re perfect when you want to send someone a little cheer. Ever since our cookie-loving son joined the Air Force, I’ve shipped them as far away as England and Italy. We enjoy them here at home, too.
—MARGARET ZUBER MARIETTA, GA
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PREP: 15 MIN. • BAKE: 40 MIN. • MAKES: 4 DOZEN
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2 1/4 cups all-purpose flour
1/2 cup sugar
1 cup cold butter, cubed
2 large eggs
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 jar (6 ounces) maraschino cherries
1/2 cup chopped walnuts
ICING
1 cup confectioners’ sugar
1 tablespoon butter, softened
1/2 cup flaked coconut, toasted, optional
1. In a large bowl, combine flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Pat into an ungreased 13x9-in. baking pan. Bake at 350° for 18-22 minutes or until edges of the crust are lightly browned.
2. Meanwhile, in a small bowl, combine the eggs, brown sugar, salt, baking powder and vanilla. Drain cherries, reserving 2 tablespoons juice; set juice aside. Chop cherries; add to brown sugar mixture. Stir in walnuts. Pour over crust and spread evenly. Bake 20-25 minutes longer or until set. Cool completely on a wire rack.
3. For the icing, combine the confectioners’ sugar and butter in a bowl. Add enough of the reserved cherry juice to achieve the desired consistency; drizzle over bars. If desired, sprinkle with coconut.
CHOCOLATE-DRIZZLED CHERRY BARS
I’ve been making all kinds of bars since I was in third grade, but these are special. I bake them for my church’s Christmas party every year. Folks always rave about them and ask for a copy of the recipe.
—JANICE HEIKKILA DEER CREEK, MN
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PREP: 35 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 3 DOZEN
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2 cups all-purpose flour
2 cups quick-cooking oats
1 1/2 cups sugar
1 1/4 cups butter, softened
1 can (21 ounces) cherry pie filling
1 teaspoon almond extract
1/4 cup semisweet chocolate chips
3/4 teaspoon shortening
1. In a large bowl, combine the flour, oats, sugar and butter until crumbly. Set aside 1 1/2 cups for topping. Press remaining crumb mixture into an ungreased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until edges of the crust begin to brown.
2. In a small bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges and topping are lightly browned.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over warm bars. Cool completely on a wire rack.
TOP TIP
HOW TO DRIZZLE CHOCOLATE
Melt chocolate according to recipe directions. Transfer to a resealable plastic bag and cut a small hole in one corner. While moving back and forth over the bars, gently squeeze out the melted chocolate. You can also put the melted chocolate in a small bowl and use a spoon or fork to drizzle it.
PEACHES ’N’ CREAM BARS
Try these easy-to-love bars for a fun spin on peach pie.
—HUBERT SCOTT COCKEYSVILLE, MD
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PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
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1 tube (8 ounces) refrigerated seamless crescent dough sheet
8 ounces cream cheese, softened
1/2 cup sugar
1/4 teaspoon almond extract
1 can (21 ounces) peach pie filling
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter
1/2 cup sliced almonds
1. Preheat oven to 375°. Unroll the crescent dough sheet into a rectangle. Press dough onto the bottom and slightly up the sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack.
2. In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer.
3. In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over the peach filling.
4. Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store the bars in an airtight container in the refrigerator.
RASPBERRY-CHOCOLATE MERINGUE SQUARES
My family loves all sorts of goodies, including this luscious treat with a buttery crust, raspberry jam, chocolate and meringue. Bake it for a buffet, party or anytime snack.
—NANCY HEISHMAN LAS VEGAS, NV
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PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 9 SERVINGS
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3 large egg whites, divided
1/4 cup butter, softened
1/4 cup confectioners’ sugar
1 cup all-purpose flour
1/4 cup sugar
1/2 cup seedless raspberry jam
3 tablespoons miniature semisweet chocolate chips
1. Preheat oven to 350°. Place two egg whites in a small bowl; let stand at room temperature 30 minutes. Meanwhile, in a large bowl, cream butter and confectioners’ suga
r until light and fluffy. Beat in the remaining egg white; gradually add the flour to the creamed mixture, mixing well.
2. Press into a greased 8-in. square baking pan. Bake 9-11 minutes or until lightly browned. Increase the oven setting to 400°.
3. With clean beaters, beat the reserved egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread jam over crust; sprinkle with chocolate chips. Spread meringue over top.
4. Bake 8-10 minutes or until meringue is lightly browned. Cool completely in pan on a wire rack.
SWEDISH RASPBERRY ALMOND BARS
When I was a single mom with a young daughter and on a tight budget, a kind neighbor made me a batch of these bars right before Christmas. We loved them so much that I soon started making them myself. My daughter is in her 30s now, and I still make these amazing treats for us to enjoy.
—MARINA CASTLE KELLEY CANYON COUNTRY, CA
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PREP: 35 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
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3/4 cup butter, softened
3/4 cup confectioners’ sugar
1 1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
3 large egg whites
6 tablespoons sugar
1/2 cup flaked coconut
1 cup sliced almonds, divided
Additional confectioners’ sugar, optional
1. Preheat oven to 350°. In a large bowl, cream the butter and the confectioners’ sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake for 18-20 minutes or until crust is lightly browned.
2. Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in the coconut and 1/2 cup of almonds. Spread over jam. Sprinkle with the remaining almonds. Bake for 18-22 minutes or until golden brown. Cool the bars completely on a wire rack. If desired, dust bars with additional confectioners’ sugar.
BIG BATCH
LEMON COCONUT SQUARES
The tangy citrus flavor of these easy squares seems especially yummy on warm days. It reminds me of when I was a little girl selling lemonade on the sidewalk.
—DONNA BIDDLE ELMIRA, NY
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PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 4 DOZEN
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1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
3/4 cup cold butter, cubed
4 large eggs
1 1/2 cups sugar
1/2 cup lemon juice
1 teaspoon baking powder
3/4 cup flaked coconut
1. In a small bowl, combine flour and confectioners’ sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes.
2. Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
3. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.
HUNGARIAN STRAWBERRY PASTRY BARS
This Hungarian pastry has always been a family favorite. The dough is rich and soft, and the layers of nuts and jam make a delicious filling. Use a floured pastry cloth when rolling out the dough. It makes placing the dough into the pan easier.
—RONALD ROTH THREE RIVERS, MI
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PREP: 45 MIN. + CHILLING • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
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5 cups all-purpose flour
1 cup plus 3 tablespoons sugar, divided
4 teaspoons baking powder
2 teaspoons baking soda
1/8 teaspoon salt
1 1/4 cups shortening
4 large egg yolks
1/2 cup sour cream
1/4 cup water
1 teaspoon vanilla extract
2 1/2 cups chopped walnuts, divided
1 jar (18 ounces) seedless strawberry jam
1. In a large bowl, combine the flour, 1 cup sugar, baking powder, baking soda and salt. Cut in the shortening until mixture resembles coarse crumbs. In a bowl, whisk the egg yolks, sour cream, water and vanilla; gradually add to the crumb mixture, tossing with a fork until the dough forms a ball. Divide into thirds. Chill for 30 minutes.
2. Between two large sheets of waxed paper, roll out one portion of dough into a 15x10-in. rectangle. Transfer rectangle to an ungreased 15x10x1-in. baking pan. Sprinkle dough with 1 1/4 cups walnuts and 2 tablespoons sugar. Roll out another portion of dough into a 15x10 in. rectangle; place over walnuts. Spread with jam; sprinkle with remaining walnuts and sugar.
3. Roll out remaining pastry; cut into strips. Arrange in a crisscross pattern over filling. Trim and seal edges. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
BIG BATCH
CHERRY BARS
You can whip together a pan of these festive bars in just 20 minutes with a few pantry staples. They might even become an annual holiday tradition for your family.
—JANE KAMP GRAND RAPIDS, MI
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PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 5 DOZEN
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1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
GLAZE
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk
1. Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add the flour.
2. Spread 3 cups of dough into a greased 15x10x1-in. baking pan. Spread with the pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool bars completely in pan on a wire rack.
3. In a small bowl, mix the confectioners’ sugar, extracts and enough milk to reach desired consistency; drizzle over top.
CRANBERRY BOG BARS
These easy treats combine the flavors of oats, cranberries, brown sugar and pecans. I sprinkle them with a light dusting of confectioners’ sugar before serving.
—SALLY WAKEFIELD GANS, PA
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PREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 3 DOZEN
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1 1/4 cups butter, softened, divided
1 1/2 cups packed brown sugar, divided
3 1/2 cups old-fashioned oats, divided
1 cup all-purpose flour
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup finely chopped pecans
1. In a large bowl, cream 1 cup butter and 1 cup brown sugar until light and fluffy. Combine 2 1/2 cups oats and flour. Gradually add to creamed mixture until crumbly. Press into a greased 13x9-in. baking pan. Spread with cranberry sauce.
2. In a microwave-safe bowl, melt remaining butter; stir in the pecans and remaining brown sugar and oats. Sprinkle over cranberry sauce. Bake at 375° for 25-30 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
APRICOT SQUARES
My mom made these goodies for parent-teacher meetings when I was in elementary school more than 40 years ago. Now I serve them for a variety of functions.
—PAT RUGGIERO OKEMOS, MI
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PREP: 15 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 2 DOZEN
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bsp; * * *
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon lemon extract
3 cups all-purpose flour
4 teaspoons grated orange peel
1 teaspoon baking powder
1/4 teaspoon salt
FILLING
1 jar (18 ounces) apricot preserves
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange peel, baking powder and salt; gradually add to the creamed mixture and mix well. Set aside one-third for the topping.