 Bar Cookies
CHOCOLATE RASPBERRY STREUSEL BARS
1 cup butter or margarine, softened
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats (quick or old fashioned)
1/2 cup packed light brown sugar
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 1/2 cups chocolate chips
3/4 cup seedless raspberry jam ( approx.)
3/4 cup chopped nuts
Preheat oven to 350 F. Line a 9"x13"pan with foil, extending sides over pan. Grease foil. Combine the butter, flour, oats, sugar, brown sugar, baking powder and salt in a medium mixing bowl. Beat until mixture is crumbly. Pat about 3/4 of the mixture evenly into the bottom of the prepared pan. Reserve remaining crumbs for topping. Spread raspberry jam over base. Sprinkle the chocolate chips evenly over jam, and do the same with the nuts. Sprinkle the reserved crumbs over all, patting it down a little so it sticks. Bake in a 350 F. oven for 20-25 minutes until cookies are golden brown on top. Let cool in pan, and then using foil, lift cookie out of pan, cut evenly into bars.
CREAM CHEESE CRUNCHERS
2 cups butterscotch morsels
3/4 cup ground walnuts
2 cups graham cracker crumbs
6 tablespoons butter
16 ounces cream cheese
1/2 cup sugar
4 Eggs
1/4 cup flour
2 tablespoons lemon juice
Combine crust ingredients, pat in pan. Combine filling ingredients pour over bake at 350 for 25 minutes using a pastry blender, blend first 4 ingredients, reserve 1/3 of mixture to use as a topping . Pat remaining 2/3 of mix in bottom of pan 8x8 bake at 350 until bottom is set and just about to start turning brown. Mix remaining ingredients and pour over crust. top with remaining crumbs, bake at 350 15-20 minutes until set. Cool cut into 2 inch squares and then triangles.
LEMON SQUARES
Crust:
1 cup unsalted butter - do not substitute
2 cup flour
2 Tablespoons powdered sugar
Mix together and pat in a 9"x l3 inch greased pan. Bake 15 minutes or until lightly browned at 350 degrees.
Filling:
4 eggs
1/3 cup lemon juice
1/4 cup flour
2 cup sugar
grated rind of I lemon
1/2 teaspoon baking powder
Pour over baked crust and bake 25 minutes or until set at 350 degrees. Serves 12.
HINT - Fresh lemons squeeze easier and yield more juice when cut in half and microwaved on high for about 50 seconds. To grate a lemon rind, use fine side of grater and grate off only the yellow part.
PEANUT BUTTER RICE CRISPY TREATS
(Makes 2 dozen treats)
3 tablespoons butter or margarine
1 package (10 ounces) marshmallows
1/2 cup Reduced Fat
Creamy Peanut Butter Spread
6 cups crisp rice cereal
Butter 13 x 9 x 2-inch pan. Melt butter in large saucepan on low heat. Add marshmallows. Stir until completely melted. Remove from heat. Add Jif. Stir until well blended. Add cereal. Stir until well coated. Press into buttered pan. Cool completely. Cut into 24 squares.
VACUUM CLEANER COOKIES
1/2 cup margarine, melted
1 box yellow cake mix (plain, not pudding) (18.25-oz. size)
3 eggs
1 pkg. cream cheese, softened (8 oz.)
1 lb. powdered sugar
1/2 cup flaked coconut
1/2 cup chopped walnuts or pecans
Combine margarine, cake mix and one egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15" x l0" jelly roll pan
Beat remaining two eggs lightly, then beat in cream cheese and powdered sugar. Stir in I coconut and nuts. Pour over mixture in jelly roll pan, spreading evenly. Bake at 325' for 45 to 50 minutes or until brown. Cool pan on wire rack to room temperature before slicing. Makes 4 dozen bars.
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