Recipe Rewind » Bars

Cheese and Cherry Dessert

Laurie — Thu, 26 Mar 2009 15:48:39 +0000

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.

Cherry Nut Bars (1963)

Laurie — Mon, 09 Feb 2009 03:41:53 +0000

2 eggs, slightly beaten
4 T. cherry juice (Maraschino)
1 pkg. white cake mix
1/2 C. Maraschino cherries, chopped
1/2 C. nuts

Combine first 3 ingredients in a mixing bowl. Beat until well blended. Stir in cherries and nuts. Spread in greased pan. Bake at 350 degrees for 25 minutes. Loosen from side of pan. Frost with powdered sugar frosting.

Chocolate Dream Bars (1963)

Laurie — Mon, 16 Feb 2009 21:50:38 +0000

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.

Grandma’s Brownies (1968)

Laurie — Sun, 15 Feb 2009 18:20:28 +0000

This is my grandma Ella’s home-made brownie recipe.

1/2 C. butter or salad oil
1 C. sugar
Pinch of salt
4 eggs, beaten well
1 lb. can Hersey Chocolate Syrup
1 C. flour
1/2 C. nuts

Bake on cookie sheet 10×15 inches for 30 minutes at 350 degrees.

Icing for Brownies

6 T. butter
6 T. milk
1 1/2 C. sugar
Boil 2 minutes. Remove from stove and add 3/4 C. chocolate chips. Beat and spread on brownies.

From the kitchen of Ella Meyer

Orange Gumdrop Chews (1963)

Laurie — Mon, 16 Feb 2009 21:46:04 +0000

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.

Rhubarb Dessert

Laurie — Tue, 03 Mar 2009 03:47:54 +0000

This is another recipe received by our friends the Harnwells.

1/3 C. shortening
1 C. flour
2 t. sugar
1 t. baking powder
1/2 t. salt
1 egg yolk
1/4 C. milk or a little more

Press dough to the bottom and sides of an 8×10 pan.

Beat 1 C. milk, 1 egg and egg white that is left, 3 level spoons of flour, 1 1/2 C. sugar and 4 C. rhubarb.

Spread in crust, sprinkle with flour over then sugar then beaten egg and milk. Bake 1 hour at 375 degrees.

Zucchini Bars

Laurie — Sun, 20 Sep 2009 14:18:13 +0000

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