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BAR COOKIES


 


                          Chocolate Syrup Brownies

4 eggs
1/4 lb. oleomargarine
1 cup sugar
1 tsp. vanilla
1 can chocolate syrup(#1 can)
1 cup flour
1/2 tsp. baking powder
1/2 cup nuts

 Frosting

1 1/2 cup sugar
6 Tbsp. milk
6 Tbsp. oleo
1/2 cup chocolate syrup

BROWNIES: Beat first four ingredients until light. Add chocolate syrup, flour, and nuts.  Bake 350o for 30 minutes.

FROSTING: Bring ingredients to boil.  Boil 30 seconds and spread on brownies   immediately while both are still very hot.

               Apricot Bars

First Layer:

1 cup flour
1/2 tsp. salt
1 tsp baking powder
1/2 cup soft butter
1 beaten egg
1 Tbsp. milk

Second layer:

8 Tbsp. apricot jam

Third Layer:

4 tbsp. melted butter
1 cup sugar
1 beaten egg
1 tsp. vanilla
2 cups flaked shredded coconut
                                                                                                                       Sift flour, salt, and baking powder.  Add butter, egg and milk and mix well.  Spread first mix into ungreased 9" pan.  Spread 8 Tbsp. apricot jam overtop. Carefully spread third layer on top.  Bake in 350o  oven for about 30 minutes or until golden brown.

 Fruit Punch Bars

2 eggs
1/2 cup sugar
1 lb. 1 oz. can fruit cocktail, undrained
2 1/4 cup flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. vanilla extract
1 1/3 cup flaked coconut
 ½ cup chopped walnuts

Grease and flour 15 x 10 x 1 inch jelly roll pan.  Beat eggs & sugar in large. mixer bowl at high speed until light & fluffy. Add Fruit cocktail, flour, soda, salt & vanilla.  Beat at med. speed until  well-blended, scraping sides and bottom often. Spread in pan.  Sprinkle top with nuts & coconut.  Bake 20 to 25 minutes at 350o  until golden brown.

While hot, drizzle with glaze.  Boil glaze for 2 min., stirring constantly.(3/4cup sugar, 1/2 cup butter, 1/4 cup evaporated milk, 1/2 tsp vanilla (1/2 cup   walnuts added to mixture after removing from heat.)  Cool.

                                 Fruit Nut Bars

1 cup flour
1/4 tsp. baking powder
1/2 tsp. salt
1 cup sugar
2 eggs well-beaten
1 cup salad oil
1 tsp. vanilla
1 cup chopped nuts
1 cup finely cut dates, raisins or figs.
Powdered sugar to coat bars.

Measure and sift dry ingredients.  Add rest of ingredients and beat 2 minutes.  Add nuts and chopped fruit.  Blend thoroughly.  Bake in 9 x 13 greased pan.  Bake 350o  about 30 - 35 minutes.  Cool slightly and cut in bars and roll in powdered sugar.

                      Orange Marmalade Cookies
 

2 cups sugar
1 1/2 cup butter
2 eggs
1 cup orange marmalade
4 1/2 cup flour
2 tsp. soda
1 tsp. salt

Add sugar to butter and beat until fluffy.  Add eggs, marmalade, and then dry  ingredients. Drop on cookie sheet.  Bake 375o  F. until very light brown. These cookies are best if frosted with an icing made of powered sugar, cream, and vanilla.  Makes many cookies. (Approx. 100+ cookies.)
 
 

 Perfect Cake Bars

1 cup butter
1 3/4 cup sugar
4 eggs, added one at a time
1 tsp. vanilla
3 cups flour
1 1/2 tsp. baking powder
Cherry Pie Filling
Powdered Sugar

Cream butter & sugar.  Add eggs, one at a time, beating well each time.  Stir  in vanilla, flour, b.p.  Pour into 10 x 15 " pan. Spread 1 can fruit topping   on top.  Bake 350o  for 30-40 minutes.  When cool, sprinkle top with powdered sugar.

 Three Layer Cookies

1 cup butter
1 1/4 cups Sugar
1 tsp. Vanilla
2 1/2 cups sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
 

1/4 cup candied cherries cut up
1 square unsweetened chocolate
1/4 cup nuts chopped fine
2 tablespoons poppy seeds
 

1) Mix 1st. 6-ingredients together. This is the dough, divide into three equal parts.  Mix the 1st. part with candied cherries.  Mix second part with  melted chocolate and nuts. Mix third part with poppy seeds.

    Raspberry Snow Bars

3/4 cup Crisco
1/4 tsp. almond extract
1/4 cup sugar
2 eggs, separated
1/4 tsp. salt

1 1/2 cup sifted all-purpose flour
1 cup red raspberry preserves

1/2 cup flaked coconut
1/2 cup sugar.

Preheat oven to 350o .  Cream Crisco, salt and 1/4 cup sugar until fluffy; blend in almond extract, egg yolks.  Mix in flour.  Pat dough into ungreased 13 x 9 x 2" pan.  Bake 15 minutes.  Spread hot crust with preserves; top with coconut.  Beat egg whites until foamy; gradually beat in 1/2 cup sugar until stiff peaks form. Spread over coconut; bake 25 minutes. Cool completely on rack. Cut into approx. 2 dozen bars.

 Yummy Lemony Bars

CRUST:

1 cup flour
1/2 cup nuts
1/2 cup margarine

Bake Crust 15 minutes in 375o  oven.

SECOND LAYER:

1 cup powdered sugar
1 cup Cool Whip
1  8 oz. cream cheese

THIRD LAYER:

2 pkg. inst. pudding(1 lemon; 1 French Vanilla)
3 cups cold water
Top with Cool Whip.

 Carrot and Cream Cheese Bars

1/3 cup oil
3 eggs
15 oz. jar (1 2/3 cups) applesauce
1 pkg. Pillsbury Plus
Carrot'n Spice Cake Mix
1 cup raisins
1/2 cup chopped nuts, if desired .
1 can Pillsbury Ready To Spread Cream Cheese Frosting Supreme

Heat oven to 350o.  Grease and flour 15 x 10 inch jelly roll pan or two 8 or 9 inch square pans.  In large bowl, blend oil, eggs and applesauce 1 minute at low speed.  Add cake mix; blend until moistened.  Beat 2 minutes at medium speed. Stir in raisins. Pour into prepared pan; spread evenly.  Bake at 350o  F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.  Frost with cream cheese frosting; sprinkle with nuts.   (36 bars.)

 Applesauce Bars

1 cup raisins cooked
1/2 cup raisin juice
1/2 cup shortening
1 cup sugar
1 1/2 cup applesauce
2 1/2 cup flour
2 tsp. salt
2 tsp. soda
vanilla

Cook raisins in a little water, enough to have 1/2 cup of juice in the end.    Add shortening to hot juice and raisins.  Add rest of ingredients.  Mix well   Bake at 350o on greased sheet cake pan.  Test with toothpick for doneness like you would a cake.

 Oatmeal Bar Cookies

1 1/4 cup boiling water
1 cup oatmeal
1 stick butter or oleo
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon

TOPPING:

1/2 cup coconut
1/4 cup milk
1/2 cup white sugar
1 Tbsp. flour
 6 Tbsp. butter or oleo
1/2 cup powd. sugar
1 tsp. vanilla

Pour boiling water over oatmeal and oleo.  Let stand for 20 minutes. Add sugar eggs, soda, cinnamon, salt and flour. Stir well.  Pour in jelly roll pan.  Bake at 350o for 15-20 min.
 

TOPPING: Boil for three minutes the first five  ingredients.  Remove from stove and stir in powdered sugar.  Spread on top of  cake.

 Butterscotch Chips

1 1/2 cup flour
3/4 cup brown sugar
1/2 cup soft margarine
1/4 tsp. salt
1 pkg. butterscotch chips
2 Tbsp. oleo
1 Tbsp. water
1/4 tsp. salt
1/4 cup white syrup

Mix and bake first four ingredients in a 13 x 9 pan at 375o for 10 minutes (just 10 min.).  Melt and mix second group of ingredients in double boiler. Add 2 cups chopped English Walnuts.  Spoon on top of first mixture and bake at 375o for 8 minutes.  Cut while still warm.

 Chocolate Oatmeal Cookies

1-6 oz. pkg. chocolate chips
1-6 oz. pkg. butterscotch chips
2 Tbsp. butter
1 cup walnuts
1 cup margarine
1 can Eagle Brand Sweet Condensed Milk
1 tsp.salt
2 1/2 cups sifted flour
2 cups brown sugar
1 tsp. soda
2 beaten eggs
2 tsp. vanilla
3 cups quick oatmeal
 

Melt chips and 2 tbsp. butter in double boiler.  Stir in nuts. Cream sugar and margarine.  Add beaten eggs and vanilla.  Beat well.  Add flour mixture. Beat well. Add oatmeal. Spread 3/4 of batter in 11" x 17" pan.  Spread chocolate mixture over this. Drop remaining batter by teaspoonfuls on top.  Bake at 350o  for 20-22 minutes in jelly roll pan.