Blonde Brownies

Blonde Brownies

9x13

2 c. flour                                             1 tsp salt       

¼ tsp. soda                                        1 tsp. baking powder

1 c. chopped nuts

Mix and put aside.

Melt 2/3 c. shortening.  (if vegetable shortening used, add 2 T. hot water)? 

Remove from heat and add:          2 c. brown sugar

                                                            2 slightly beaten eggs

                                                            2 t. vanilla

Gradually add flour

Spread in greased 9 x 13 pan

Sprinkle chocolate chips on top.   Bake 25-30 minutes @ 350°

9x9 pan (or 8x8 cuz that’s all I have)

1. c. sifted flour                                 ½ t. salt

1/8 t. soda                                          ½ t. baking powder

½ c. chopped nuts

Mix and put aside.

Melt 1/3 c. shortening.  (if vegetable shortening used, add 1 T. hot water)? 

Remove from heat and add:          1 c. brown sugar

                                                            1 slightly beaten egg

                                                            1 t. vanilla

                                                           

Gradually add flour

Spread in greased 9 x 9 pan

Sprinkle 6 oz. pkg. chocolate chips.   Bake 20 – 25 minutes @ 350°

Zucchini Nut Cookies

½ c. brown sugar
½ c. white sugar
½ c. shortening
1 c. grated, unpeeled zucchini
2 c. flour
1 egg
1 t. soda
¼ t. salt
¼ t. nutmeg
¼ t. cloves
1 t. cinnamon
1 c. raisins (optional)
½ c. chopped nuts

Cram together sugar & shortening, add egg, add dry ingredients, add nuts, raisins and zucchini.

Bake 15 minutes at 325° for cookies.
Bake in 9 x 13 pan 20 – 30 minutes.

Lemon Squares

1 c. soft butter
2 c. flour
1 ½ c. xxx sugar
dash of salt

Filling:
2 c. sugar
¼ c. flour
4 eggs, well beaten
½ c. lemon juice


Mix all ingredients well. Pat into 9 x 13 pan & extend crust up edges. Batke at 350° for 15 minutes.

Filling: combine sugar, flour, eggs & lemon juice. Mix well. Pour over crust and Bake at 350° for 25 minutes. Sprinkle with xxx sugar.

Coconut – Toffee Bars

¼ cup butter softened
¼ cup shortening *
½ cup brown sugar packed
1 cup flour

Heat oven to 350. Cream butter shortening and sugar. Blend in flour. Press
into 13x9” Bake 10 minutes. Spread with topping. Bake 25 minutes or until topping is golden. Cool slightly. Cut into bars, about 3”x1”.

Nut-Coconut Topping:

2 eggs, between
1 cup brown sugar packed
1 teaspoon vanilla
2 tablespoons flour
1 teaspoon baking powder
½ teaspoon salt
1 cup shredded coconut
1 cup chopped almonds or pecans

*I used all butter for the crust.

Almond Toffee Bars

Ingredients
1/2 cup butter or margarine
1-1/2 cups quick-cooking rolled oats
1/2 cup graham cracker crumbs
1 cup semisweet chocolate pieces (6 ounces)
1 cup almond toffee pieces
1 cup sliced or chopped almonds
1 14-ounce can sweetened condensed milk

1. Heat oven to 325 degree F. Melt butter or margarine in a 13x9x2-inch baking pan in the oven (about 6 minutes). Remove pan from oven. Sprinkle oats and crumbs evenly over melted butter or margarine; press lightly onto bottom of pan using the back of a large metal spoon. Sprinkle the chocolate pieces, toffee pieces, and almonds evenly over crumb mixture. Drizzle all with sweetened condensed milk.
2. Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie. Cool completely in pan on a wire rack; cut into bars. Makes 48 bars.
Toffee-Fruit Bars: Substitute 1/2 cup snipped dried apricots for 1/2 cup of the chocolate pieces. Continue as above.
Make-Ahead Tip: Cover pan and store in the refrigerator up to 3 days.

Zucchini Bars With Caramel Frosting

Sift together:

3 c. flour
1 ½ bkg soda
1 t. baking powder
1t. salt
1/8 tsp nutmeg
1/8 tsp cloves

Cream together:
¾ c. butter
1 c. brown sugar
½ c. sugar
1 t. vanilla
2 eggs

Combine both mixtures. Gradually add
2 c. peeled, grated zucchini
½ c. chopped nuts
½ c. butterscotch chips

Pour into greased and floured 10x15 pan. Bake at 375° for 20 to 25 minutes. Frost with caramel frosting:

½ c. butter melted
1 c. brown sugar
¼ c. milk
1 ½ c. powder sugar

Add brown sugar to butter & boil 2 minutes. Add milk and bring to 2nd boil. Remove from heat and add powdered sugar

One Pan Magic Cookie Bars

½ c butter
1 ½ c. graham cracker crumbs
1 can sweetened condensed milk
1 pkg. (6 oz.) semi-sweet choc chips
3 ½ oz flaked coconut
1 c. chopped nuts

In 9 x 13 pan melt butter. Remove from heat. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and nuts; press down gently. Bake at 350° for 25 minutes or until golden brown. Cool. Cut into 3 x 1 ½” bars.

Makes 24 bars.

(Brayton loved these so much as a kid that he'd make them)

Alabama Chews

1 c. butter
2 c. brown sugar
2 eggs

2 c. flour
2 t. bkg pwdr
2 t vanilla
Chopped nuts optional

Cream butter, brown sugar and eggs. Add dry ingredients. Press into pan & bake 40 to 45 minutes at 350.