COOKIES & BARS
Below you'll find some of my favorite recipes. Enjoy!
GRANDMA'S BROWNIES
(from Vickie)
Preheat oven to 350�F. Grease a 13x9 baking pan.
In mixing bowl combine melted butter, cocoa and sugar. Add eggs, stirring well. Add remaining ingredients and stir just to moisten. Pour batter into prepared pan and bake for 30 minutes. Do not overbake; the brownies will look moist on top. Cool and then frost with fudge frosting.
FUDGE FROSTING:
In small mixing bowl, place butter and Criso; add powdered sugar, dash salt and cocoa. Add boiling water a few tablespoons at a time and beat until smooth, then add vanilla.
A note from Vickie: "These are super moist brownies. My entire family loves them! The fudge frosting recipe can be doubled and used on cakes as well."
|
DATE BARS
(from Grandma Teddy)
1 1/2 cups chopped dates
3/4 cup apple juice
1 1/2 cups uncooked oatmeal
1 1/2 cups flour
1/2 cup brown sugar
1/4 tsp. soda
1/4 tsp. salt
3/4 cups butter or margarine, melted
|
|
Preheat oven to 375�F.
In saucepan, cook dates with apple juice for 5 minutes, or until slightly thickened. Set aside. In mixing bowl, combine oats, flour, sugar, soda and salt; mix well. Add melted butter and mix with a fork. Spread 2/3 of oat mixture onto bottom of 8" or 9" square pan, and press down. Spread date filling over crust. Sprinkle remaining oat mixture over dates and press down lightly. Bake for 25 - 30 minutes, or until lightly browned. Cool slightly before cutting into bars. Makes 1 dozen bars.
A note from Vickie: "This recipe can be used for other fruit bars as well. Substitute dried cranberries for dates, and use cranberry, raspberry, or orange juice for liquid; substitute chopped apples for dates, and use apple juice with a dash of nutmeg and cinnamon added."
|
OLD-FASHIONED GINGER STRIPS
(from Vickie)
Preheat oven to 350�F. Grease cookie sheets.
In large bowl, combine butter, sugar, egg and molasses. Mix thoroughly. Blend in remaining ingredients. Divide dough into 6 portions. Shape each part into a 12" roll on prepared cookie sheet; flatten slightly. Brush top lightly with water, then sprinkle with sugar. Bake for 12 - 15 minutes, or until golden brown. Cool 5 minutes, then cut diagonally into 3/4" bars. Do not separate. Allow to cool completely.
For glaze, mix ingredients together in small bowl. Spoon over bars. Allow glaze to set, then separate bars. Makes 5 dozen.
|
GINGER CREAMS
(from Grandma Teddy)
Preheat oven to 375�F. Grease cookie sheets.
In large bowl, combine sugar, hot water, molasses, shortening and egg; blend well. Add dry ingredients and mix well. Drop by rounded teaspoonfuls, 2 inches apart on greased cookie sheets. Bake for 10 - 15 minutes. Do not overbake. Remove from cookie sheets immediately.
Mix frosting ingredients together until smooth. Frost cooled cookies. Makes 3 dozen.
A note from Vickie: "I sometimes sprinkle the unbaked cookies with granulated sugar and then bake them. No frosting is used when I make them that way."
|
|
|
|
|
|
~ Site content and design � 2002 - 2008 by Vickie L. Charlton ~
Reproduction of written material or photographs from this site is
PROHIBITED
without express written permission of author
Last update:
Saturday, 08-Sep-2018 20:58:10 MDT
|
|
|
|