Bars

 

 

 

 

 

 

Casa de la Musica Piano Studio Ewart Cookbook

 

Applesauce Bars

From Wanda Schultz 
1 cups sugar
2 eggs  
2 Tablespoons-- heaping cocoa
cup oleo  
teaspoon salt  
1 cups applesauce  
teaspoon 

cinnamon

2 cups flour
1 cup chocolate chips
1 cup  chopped nuts 

 

Mix together and pour onto a greased sheet pan.  Sprinkle  chips and nuts on top and bake at 350 for 20-30 minutes.  

Blonde Brownies 

From Julie Iverson (McDowell)
2 cups flour  
2 teaspoons

 baking powder 

cup butter  
2 cups  packed brown sugar  
2 eggs  
1 teaspoon vanilla 
1 cup chopped walnuts  

 

Grease a 9 X 13 inch pan.  Combine flour, baking powder, teaspoon salt.  Melt the butter and remove from heat.  Stir in sugar.  Add eggs and vanilla.  Add dry ingredients and walnuts.   Spread into pan.  Bake at 350 20-25 minutes.  

  

Cheesecake Muffins

From Jeanette Schmitt   
2 packages (8 ounces total) cream cheese
2 eggs
1 teaspoon  vanilla  
cup  sugar
2 teaspoons lemon juice  

 

Beat till smooth.  

1 box Vanilla Wafers  

Put in 1 vanilla wafer in the bottom of cupcake papers in a cupcake pan. 

Fill full with cream cheese mixture.  Bake at 350 20-25 minutes.  

Cherry Cheese Brownie Bars

1 package Betty Crocker fudge brownie mix  
2 teaspoons vanilla  
1 egg  
1 can (14 ounces)   sweetened condensed milk 
1 package (8 ounces)   cream cheese 
1 can (21 ounces)    cherry pie filling 

 

Heat oven to 350 .  Prepare brownie mix as directed on package except bake 20 minutes.  

Beat vanilla, egg, milk, and cream cheese till smooth.  Pour over baked brownie layer. 

Bake until topping is set about 25 minutes.  Cool two hours.

Spread cherry pie filling.  Cut into squares and serve.  Store in refrigerator.  

Chocolate Chip Squares

From Grandma Ladely, for the person who gets "tired" of chocolate chip cookies 
1 cup  butter  
2 cups brown sugar
egg  
1 teaspoon  vanilla  
2 cups flour  
1 teaspoon baking powder
1 teaspoon salt  
teaspoon baking soda  

 

Mix all ingredients together and put in greased cookie sheet.  Pour 1 package of chocolate chips on top. 

Bake at 350 for 20-25 minutes.  Cut into squares.  

 


Chocolate Devil Bars

1 package  devils food cake mix  
cup oatmeal  
cup  butter, soft  
1 egg  

Filling

1 can chocolate frosting  
8 ounces cream cheese  
1 egg  
cup  nuts, chopped  
powdered sugar  

 

Heat oven to 350 .  Grease and flour a 13 X 9 pan.  In large bowl, combine all base ingredients at low speed on mixer till crumbly and then press into pan.  In small bowl, mix frosting, cream cheese, and egg at low speed till well blended.  Then at high speed till smooth.  Stir in nuts and spread over the base.  Bake for 40 minutes and cool completely.   Sprinkle with powdered sugar.  

 

Chocolate Revel Squares

1 cup  soft butter  
2 cups packed brown sugar  
2 eggs 
1 teaspoon vanilla  
teaspoon salt  
2 cups flour  

1 teaspoon

 baking soda  
2 cups 

quick cook oats

2 Tablespoons  butter
14 ounces sweetened  condensed milk  
12 ounces  chocolate chips  
1 teaspoon vanilla  

 

Cream 1 cup butter and brown sugar; blend in eggs, vanilla and salt.  Combine flour, soda and oats; stir into creamed mixture.  Spread 2/3 dough in greased a 9 X 13 pan.  In heavy saucepan, combine 2 tablespoons butter, condensed milk, and chocolate chips.  Cook over low heat, stir till melted.  Stir in 1 teaspoon vanilla, spread over sough in pan.    Drop remaining dough by spoonfuls over chocolate layer.   Bake at 350 for 25 minutes.  Cool and cut into 1 inch squares.  

   

Cranberry Macadamia Jumbles


Prep Time: 20 minutes
Baking Time: 10 to 12 minutes

~Ingredients~
  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon salt
  • 3 squares (1 oz. each) semi-sweet chocolate, chopped
  • 3 squares ( 1 oz. each) white chocolate, chopped
  • 2 cups chopped macadamia nuts
  • 1/2 cups dried cranberries

~Directions~

HEAT oven to 350F.

BEAT butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla.

MIX in flour, baking soda, and salt. Stir in chocolates, nuts and cranberries. Drop by heaping 2 tablespoonfuls, 1-1/2 apart, onto ungreased cookie sheets.

BAKE Ten to 12 minutes or until golden brown. Cool 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. Store in tightly covered container.

Makes about 2 dozen.

Frosted Coffee Bars

Dorothy Ladely from Glema Wiley
cup  shortening
1 cup brown sugar
1 egg
cup hot coffee
Cream together shortening and brown sugar.  Add egg. Beat.  Add coffee gradually.  Mix well.
1 cup sifted flour
teaspoon Baking Powder
teaspoon baking soda
teaspoon  cinnamon
cup raisins or coconut
cup nuts
Add the sifted dry ingredients to the egg mixture.  Then add the raisins or coconut with the nuts.

Bake in greased pan 10X15 at 350 for 15 to 20 minutes.

Frost with powdered sugar icing.

Frozen Pumpkin Parfait Squares

Florence Blattner

Mix, 1 c graham cracker crumbs with cup each sugar and melted butter.  Press into bottom of 9 x 13 pan.

Combine: 1 cup pumpkin, c brown sugar, tsp salt, 1 tsp cinnamon, 1/3 tsp ginger, 1/8 tsp cloves.

Fold into 1 qt softened vanilla ice cream.  Pour into crumb-lined cake pan and freeze until firm.

Remove from freezer about hr prior to serving.

Ginger Bars

From Great Grandma Bingham  
cup sugar
cup shortening 
teaspoon salt
1 teaspoon baking soda 
2 cups sifted flour
cup molasses  
1 egg  
2 teaspoons ginger  
cup  hot water  

 

Cream sugar and shortening; add molasses and egg.  Beat well.  Add hot water with soda. 

Then flour, salt, and ginger.   Bake in a greased cookie sheet for about 20 - 25 minutes at 350 minutes.  When cool, frost with a powdered sugar icing which means powdered sugar and milk and vanilla.  Can also add a few drops of lemon extract to the icing.  

   

Grandmother's Dessert

From Grandma Ladely
pound  graham crackers, crushed finely  
pound  butter 
1  large package ( 8 ounces) cream cheese  
1 package Dream Whip  
1 cup powdered sugar  
1 can cherry pie filling  

 

Whip the Dream Whip.  Add cream cheese and whip together.  Pour over the graham cracker crust made with  the first two ingredients pressed into a square pan or baking dish.  Chill well; when ready to serve mix  the powdered sugar with the filling and put on top.  

 

Cinnamon Crisps

1 box 

Cinnamon Crisps--lay out onto a large, flat pan or cookie sheet.

 Boil for two minutes:  

1 cup oleo

1 cup brown sugar

Add one cup chopped nuts  

chocolate bar melted

 

Pour this mixture over the crisps and bake 10 minutes at 350 .  Separate gently while in the pan.  

Cover with chocolate.

Malted Mocha Bars

cup butter, softened
cup packed brown sugar
1 cups all purpose flour
Nonstick spray coating
3 eggs, beaten
cup  granulated sugar
4 teaspoons vanilla
1 cups coconut -- flaked
cup  chocolate malted milk powder
cup  all-purpose flour
2 teaspoons instant espresso powder or instant coffee crystals
teaspoon baking powder
teaspoon salt
3 cups sifted powdered sugar
3 Tablespoons chocolate malted milk powder
1 Tablespoon boiling water
In a mixing bowl, stir together butter, brown sugar, and the  1 cups flour till smooth.  If necessary, gently knead to blend.  Spray a 13X9X2 inch baking pan with nonstick spray coating; pat flour mixture into the bottom of pan.  Bake in a 350 oven for 15 minutes or till just set.

Meanwhile, eat together eggs, granulated sugar, and 2 teaspoons of the vanilla.  Stir in coconut, the cup malted milk powder, the cup flour, 1 teaspoons of the espresso powder or coffee crystals, baking powder, and salt.  Carefully spread mixture on top of baked layer.  Bake 20 -25 minutes more or till set.  Cool on a wire rack.

In a medium bowl beat together powdered sugar, the 3 Tablespoons malted milk powder, the remaining 2 teaspoons vanilla, the remaining teaspoon espresso powder or coffee crystals, and boiling water.  If necessary, beat in a little additional boiling water till icing is of spreading consistency.  Spread over cooled bars.  Makes 36 bars.

 

Mound Bars

2 cups Graham crackers (crushed)  
cup powdered sugar  
cup melted butter  
Put in pan--bake at 350 for 10 minutes. 

Mix:

2 cups coconut
1 can  Eagle Brand milk

  Put onto the first layer.  Bake 10 more minutes.

Frost

1 cup sugar  
cup butter  
cup milk  
cup cocoa  
Boil hard for 1 minute.  Beat well; spread onto the first mixture.  

Muriel Pomeroy's Rhubarb Bars

From Kathy Williamson
1 1/2 cups rolled oats
1 1/2 cups all purpose flour
1/2 cup brown sugar
1/2 teaspoon  baking soda
Chopped nuts, if desired

For rhubarb filling:

3 cups 1/2 inch pieces of rhubarb

1 1/2 cups granulated sugar

1/4 cup water

2 Tablespoons cornstarch dissolved in small amount water

1 teaspoon vanilla

Toss together oats, flour, brown sugar and soda.  Cut in margarine; add
nuts.  Reserve 1 cup of this mixture for topping, press remainder into
even layer in 9 x 13-inch pan.  Set aside.
 
Prepare filling:  Combine rhubarb, sugar, water and dissolved cornstarch
in small pan.  Cook, stirring frequently, until thick and clear.  Stir in
vanilla.  If rhubarb is not the red type, add 2 drops red food coloring
to filling.
 
Spread filling over mixture in pan; sprinkle with reserved cup of crumbly
topping.  Bake at 375 degrees about 30 minutes.
When cool, cut into 24 bars.

 

 

Pecan Butter Turtles

Grandma Lefebvre
2 cups flour  
1 cup brown sugar
cup butter  
 

Mix and pat in bottom of 13X9 pan. Sprinkle 1 cup pecan halves over this layer. Boil cup butter and cup brown sugar for one minute.  Pour over pecans and bake at 350  F. for 18-22 minutes or until bubbly.  Sprinkle 1 cup milk chocolate chips over the top.   Allow to melt slightly and swirl.  

   

Rosettes

From Jerry   
2 eggs, slightly beaten  
2 teaspoons sugar  
teaspoon salt  
1 cup milk  
1 cup flour  
1 Tablespoon lemon extract  

Add sugar to slightly beaten eggs, then add milk.  Sift flour before measuring, then together with salt. 

Stir into first mixture and beat until smooth or about the consistency of heavy cream.  Add flavoring.  

Deep fat fry in hot oil.  For extra nice rosettes, allow batter to stand two hours covered in refrigerator 

before frying.  Dust with powdered sugar when done.  

Toffee Bars

1 cup  butter (no substitute)
2 cups flour
1 cup brown sugar
teaspoon salt
1 egg yolk
pound Hershey's chocolate bar
1 teaspoon vanilla
cup nuts

 

Cream butter, add sugar, beat well.  Add egg yolk and vanilla 1 teaspoon.  Add flour and salt. 

Spread in greased cookie sheet.  Bake at 350 at 20 minutes.  While warm, spread with Hershey 

chocolate bars and sprinkle with nuts.

 

Casa de la Musica Piano Studio Ewart Cookbook