Recipe Rewind

20 square graham crackers (10 sheets)
1/3 C. butter
1/4 C. sugar
1 (8 oz.) cream cheese
2 T. milk
1 C. sugar
1 (8 oz.) carton Cool Whip
1 can cherry pie filling

Crush graham crackers, mix melted butter and sugar. Place this in 9×13 inch baking dish. Press down evenly and bake at 350 degrees for 8 minutes. Cool. Combine cream cheese and milk, beat until smooth and add 1 C. sugar. Mix well. Fold in carton of Cool Whip. Spread evenly over graham cracker crumbs. Cool. Cover with 1 can cherry pie filling. Chill and serve.

1 C. flour
1/2 c. brown sugar
1/2 C. shortening

Mix and put in bottom of lightly greased pan. Bake 10 minutes. Pour small pkg. of chocolate chips over top when hot.
Prepare:
1 C. brown sugar
2 T. flour
1/2 t. baking powder
1/2 t. salt
2 eggs
1 t. vanilla

Pour this over chocolate chips and bake 26 minutes at 350 degrees. Frost with your favorite powdered sugar frosting.

3 eggs
1 T. water
2 C. brown sugar
1/2 t. salt
1 1/2 gumdrop orange slices (cut up)
1 (3 1/2 oz.) can or 1 1/4 C. flaked coconut
2 C. sifted flour
1/2 C. broken pecans (optional)

Beat eggs with water until foamy. Gradually add sugar and salt, beating until light and fluffy. Thoroughly mix candy, coconut, nutmeats and flour and stir into egg mixture. Spread in greased
15 1/2 x 10 1/2″ jelly roll pan. Bake in moderate oven (375 degrees) for 18-20 minutes or until done. Cool. Cut into bars or squares. Makes approximately 4 dozen bars.

This recipe is from my aunt. I’m not sure how old it is but looks like a classic to me.

2 C. sugar
1/2 C. raisins
1/2 C. chopped nuts
2 C. medium shredded zucchini
1 C. oil
1 t. vanilla
3 eggs
2 1/2 C. flour
1 t. salt
1 t. cinnamon
1/2 t. baking soda
1/2 t. baking powder
1/2 t. nutmeg
1/4 t. cloves

Heat oven to 350 degrees. Grease 15×10 inch jelly roll pan. Combine sugar, raisins, nuts, zucchini, oil vanilla and eggs. Blend well by hand. In a large bowl, combine dry ingredients and then combine with moist ingredients. Pour into a greased pan. Bake at 350 degrees for 25-35 minutes. Cool completely. Frost with a powdered sugar frosting. (I used the Butter Cream Frosting from this site and it went very well together).

I always try to cut the fat when I can and so I used 1/2 C. oil and 1/2 C. applesauce in these bars and they turned out fine, couldn’t tell a difference.

I used an Air-Bake jelly roll pan and I think I baked it about 28 minutes but wished I would have gone a little longer. As it cooled, there seemed to be a saggy part in the very middle that wasn’t all the way done.

From the kitchen of Virginia Twite