2. Press the remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and peel; spread evenly over crust.
3. Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.
BLACK-BOTTOM BANANA BARS
Not only do these bars stay moist, but their rich banana and chocolate flavor is even better the second day. My mother-in-law gave me this recipe, and it’s a big favorite with my husband and our two sons.
—RENEE WRIGHT FERRYVILLE, WI
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PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 2 1/2-3 DOZEN
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1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well.
2. Divide the batter in half. Add cocoa to half; spread into a greased 13x9-in. baking pan. Spoon the remaining batter on top. If desired, swirl with a knife to marble batter.
3. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
TOP TIP
TEST BAKING POWDER
The shelf life for baking powder is about 6 months. To test for freshness, place 1 teaspoon baking powder in a cup and add 1/3 cup hot tap water. If it bubbles actively, it’s fine to use. If not, replace it.
CHOCOLATE RASPBERRY BARS
I make a lot of cookies and bars, but these special treats are my favorite. My family loves them, too. The chocolate and raspberry jam pair well together, and the bars look so pretty served on a platter.
—KATHY SMEDSTAD SILVERTON, OR
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PREP: 20 MIN. + CHILLING • BAKE: 15 MIN. + COOLING • MAKES: 3 DOZEN
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1 cup all-purpose flour
1/4 cup confectioners’ sugar
1/4 cup butter, cubed
FILLING
1/2 cup seedless raspberry jam
4 ounces cream cheese, softened
2 tablespoons 2% milk
1 cup white baking chips, melted
GLAZE
3/4 cup semisweet chocolate chips
2 tablespoons shortening
1. In a small bowl, combine flour and confectioners’ sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust.
2. In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set.
3. For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.
RHUBARB DREAM BARS
Dreaming of a different way to use rhubarb? Try these sweet bars. Top a tender shortbread-like crust with rhubarb, walnuts and coconut for delicious results.
—MARION TOMLINSON MADISON, WI
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PREP: 15 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 2 DOZEN
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1 1/4 cups all-purpose flour, divided
1/3 cup confectioners’ sugar
1/2 cup cold butter, cubed
1 1/4 to 1 1/2 cups sugar
2 large eggs
2 cups diced fresh or frozen rhubarb
1/2 cup chopped walnuts
1/2 cup flaked coconut
1. In a large bowl, combine 1 cup flour and the confectioners’ sugar. Cut in butter until crumbly. Pat into a lightly greased 13x9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned.
2. In a large bowl, combine sugar and remaining flour. Add eggs. Stir in rhubarb, walnuts and coconut; pour over crust. Bake for 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.
NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander; do not press liquid out.
TOP TIP
RHUBARB BASICS
Look for crisp and brightly colored rhubarb stalks. Wrap them tightly in a plastic bag and store in the refrigerator for up to 3 days. Remove the leaves (they’re poisonous)and wash stalks before using. One pound of rhubarb yields 3 cups chopped.
RED APPLE BUTTER BARS
I love fall because it means apple-picking time. We make these bars with our fresh-picked apples and apple butter, then top them off with a good crumbly streusel.
—NANCY FOUST STONEBORO, PA
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PREP: 40 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 2 DOZEN
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3 cups all-purpose flour
2 cups quick-cooking oats
2 cups packed brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 1/2 cups butter, melted
2 medium apples, chopped
1 1/2 cups apple butter
1 cup chopped walnuts
1. Preheat oven to 350°. In a large bowl, combine first six ingredients; stir in the butter. Reserve 1 1/3 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking dish. Bake for 15-20 minutes or until crust is lightly browned. Cool completely on a wire rack.
2. Sprinkle apples over crust; spread with apple butter. Stir walnuts into reserved topping; sprinkle over apple butter. Bake 35-40 minutes or until lightly browned. Cool in pan on a wire rack. Cut into bars.
NOTE This recipe was tested with commercially prepared apple butter.
HOMEMADE LEMON BARS
My husband remembers these sweet bars from his childhood, and today, our special family meals just aren’t complete without them. See the photo.
—DENISE BAUMERT DALHART, TX
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PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 9 SERVINGS
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1 cup all-purpose flour
1/3 cup butter, softened
1/4 cup confectioners’ sugar
TOPPING
2 large eggs
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
3/4 teaspoon lemon extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar
Orange peel strips (1 to 3 inches), optional
1. Preheat oven to 350°. In a large bowl, beat the flour, butter and confectioners’ sugar until blended. Press onto bottom of an ungreased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned.
2. For the topping, in a large bowl, beat eggs, sugar, flour, lemon juice, extract, baking powder and salt until frothy; pour over hot crust.
3. Bake 10-15 minutes longer or until light golden brown. Cool completely in dish on a wire rack. Dust with confectioners’ sugar. If desired, sprinkle with orange peel strips.
CHOCOLATE CHIP RASPBERRY BARS
Chocolate and raspberry are a perfect pairing in these bars featuring a buttery shortbread crust. They are a special treat and yet so easy to make.
—BEV CUDRAK COALDALE, AB
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PREP: 20 MIN. • BAKE: 40 MIN. + COOLING • MAKES: ABOUT 3 DOZEN
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1 3/4 cups all-purpose flour
1 cup sugar
1 cup cold butter, cubed
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1 large egg
1/2 teaspoon almond extract
1 cup seedless raspberry jam
1/2 cup miniature semisweet chocolate chips
1. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping.
2. Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake for 35-40 minutes longer or until bars are golden brown.
3. Sprinkle with semisweet chips. Return to the oven for 30 seconds or until the chips are glossy. Cool completely on a wire rack. Cut into bars.
CANDIED ORANGE DATE BARS
A friend gave me the recipe for rich date bars. Chopped candied orange slices are an extra special touch that sets the bars apart. I dip my kitchen shears in hot water to make cutting the orange slices easier.
—EUNICE STOEN DECORAH, IA
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PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: ABOUT 3 DOZEN
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1 package (7 ounces) orange candy slices
1/2 cup sugar
2 tablespoons plus 1 3/4 cups all-purpose flour, divided
1/2 cup water
1/2 pound chopped dates
1 cup butter, softened
1 cup packed brown sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
Confectioners’ sugar
1. Cut orange slices horizontally in half, then into 1/4-in. pieces; set aside. In a saucepan, combine the sugar and 2 tablespoons flour. Stir in water until smooth. Add the dates. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture and mix well. Stir in walnuts.
3. Spread half of the batter into a greased 13x9-in. baking pan. Spread date mixture over batter; sprinkle with reserved orange pieces. Spread remaining batter over the top.
4. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Lightly dust the bars with confectioners’ sugar.
LEMON CRUMB BARS
I’m always looking for a great new cookie or bar to try, but I often return to this tried-and-true recipe. My husband loves the sweet and salty flavor combination.
—ANNA MILLER QUAKER CITY, OH
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PREP: 15 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 2 DOZEN
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1 package lemon cake mix (regular size)
1/2 cup cold butter, cubed
1 large egg
2 cups crushed saltines (about 60 crackers)
3 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
1. In a large bowl, beat the cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 cups for topping.
2. Press remaining mixture into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-20 minutes or until edges are lightly browned.
3. In a small bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved topping. Bake 20-25 minutes longer or until edges are lightly browned. Cool on a wire rack. Cut into bars. Store in the refrigerator.
ALMOND-COCONUT LEMON BARS
Give traditional lemon bars a tasty twist with the addition of almonds and coconut.
—TASTE OF HOME TEST KITCHEN
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PREP: 10 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 2 DOZEN
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1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/3 cup blanched almonds, toasted
1 teaspoon grated lemon peel
3/4 cup cold butter, cubed
FILLING
3 large eggs
1 1/2 cups sugar
1/2 cup flaked coconut
1/4 cup lemon juice
3 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
Confectioners’ sugar
1. In a food processor, combine the flour, confectioners’ sugar, almonds and lemon peel; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press the dough into a greased 13x9-in. baking dish. Bake at 350° for 20 minutes.
2. Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon peel and baking powder; pour over the hot crust. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into squares.
TOP TIP
LEMON PEEL
To grate lemon peel quickly, slice off big pieces of the colored part and grind for a few seconds in a food processor.
COCONUT RASPBERRY BARS
While mixing a batch of plain bars, I was inspired to add raspberry preserves and flaked coconut to the dough. I wound up with these yummy treats, now a family favorite.
—AMANDA DENTON BARRE, VT
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PREP: 20 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 3 DOZEN
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3/4 cup butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
2 cups flaked coconut, divided
1/2 cup chopped walnuts
1 jar (12 ounces) raspberry preserves
1 cup white baking chips
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in 1 1/4 cups coconut and walnuts.
2. Press three-fourths of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining coconut. Crumble remaining dough over the top; press lightly.
3. Bake 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars.
RHUBARB OAT BARS
These soft rhubarb bars provide just the right balance of tart and sweet. They are simply unbeatable.
—RENETTE CRESSEY FORT MILL, SC
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PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 16 BARS
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1 1/2 cups chopped fresh or frozen rhubarb
1 cup packed brown sugar, divided
4 tablespoons water, divided
1 teaspoon lemon juice
4 teaspoons cornstarch
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup flaked coconut
1/2 teaspoon salt
1/3 cup butter, melted
1. In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.
2. Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
3. In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly.
4. Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with the remaining oat mixture and press down lightly.
5. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.
NOTE If using frozen rhubarb, measure rhubarb while still
frozen, then thaw completely. Drain in a colander; do not press liquid out.
RASPBERRY PIE SQUARES
Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe. The fruity raspberry filling pairs well with the flaky homemade pastry.
—TASTE OF HOME TEST KITCHEN
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PREP: 40 MIN. + CHILLING • BAKE: 40 MIN. + COOLING • MAKES: 24 SERVINGS
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3 3/4 cups all-purpose flour
4 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups cold butter
1/2 to 1 cup cold water
FILLING
2 cups sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
8 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
5 teaspoons heavy whipping cream
1 tablespoon coarse sugar
1. In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.
Taste of Home Brownies & Bars Page 9