* Exported from MasterCook * Almond Brownies Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient

-- Preparation Method -------- ------------ -------------------------------3/4 cup flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup butter 1/2 cup sugar 2 tablespoons water 12 ounces chocolate chip 1 teaspoon vanilla 2 egg 1/2 cup almonds -- chopped Combine flour, baking soda and salt in small bowl and set aside. In saucepan, br ing butter, sugar and water just to a boil. Remove from heat and add 6 oz of cho colate chip morsels and vanilla. Stir until smooth. Place chocolate mixture int o a mixing bowl. Add eggs one at a time and beat well after each egg. Blend in f lour mixture. Stir in remaining chocolate chip morsels and the chopped almonds. Spread into a 9 in. square baking pan and bake for 30 minutes in a 325 degree o ven. Cool and cut into squares.

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Nutr. Assoc. : 0 * Exported from MasterCook * Award Winner Brownies Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 eggs 3/4 cup sugar 1 teaspoon vanilla 1/2 cup butter or margarine -- melted 3/4 cup chocolate -- ground 2/3 cup unsifted flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup walnuts -- chopped

Heat oven to 350:. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9" square pan. Bake at 350: for 20-30 minute s. For extra chewy brownies, use 8" pan and less baking time. For cake like brow nies use 9" pan and longer baking. Cut into squares.

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Nutr. Assoc. : 0 * Exported from MasterCook * Black Currant Tea And Cassis Brownies Recipe By : Glorious Liqueurs, Mary Aurea Morris Serving Size : 32 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 teaspoons black currant flavored tea --divided 3/4 cup boiling water 2 ounces unsweetened chocolate 1/2 cup unsalted butter 2 extra large eggs -- at room temperature 3/4 cup sugar 3 tablespoons creme de cassis 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 cup black currant preserves 1/2 cup heavy cream 4 ounces bittersweet chocolate --finely chopped Preheat oven to 350 degrees; butter an 8-inch square baking pan. In a 1-cup gla ss measuring cup, pour the boiling water over 2 teaspoons of the tea; let steep for 5 minutes, then strain through a very fine strainer. In a small heavy sauce pan over low heat, melt the unsweetened chocolate with the butter; set aside to cool for 10 minutes. In a small bowl with an electric mixer on high speed, beat the eggs until they are well beaten, then gradually beat in the sugar; continue beating until the mixture thickens slightly. Reduce the mixer speed to low; be at in the chocolate mixture, 2 tablespoons of the strained tea, and 1 tablespoon of the creme de cassis. Fold in the flour mixed with the salt, just until blen ded. Pour the batter into the prepared pan; bake for 25 to 30 minutes, or until the brownies are shiny and firm on top and begin to shrink from the sides of th e pan. Cool for 10 minutes on a cake rack. Combine remaining 2 tablespoons crem e de cassis and 1 tablespoon of the strained tea; brush over the top of the brow nies. Cool completely.

In a small saucepan over moderate heat, melt the preserves, stirring often to pr event burning. Strain and brush over the top of the brownies. In a small heavy saucepan over moderately high heat, bring the cream to a boil; remove from heat and stir in the remaining 2 teaspoons of the tea. Let steep for 5 minutes; str ain through a very fine strainer and return to the saucepan. Return to a boil, then pour over the chopped chocolate in a small bowl; let stand for 1 minute, th en beat with a wire whisk until smooth. Spread the ganache in an even layer ove r the preserves. Refrigerate until the ganache is partially set, then score the top into bars. Store in the refrigerator, lightly covered with plastic wrap. Serve at room temperature. Note: Other fruit-flavored teas, liqueurs and preser ves, such as raspberry and apricot, may be substituted for the black currant tea , creme de cassis and preserves.

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Nutr. Assoc. : 0 * Exported from MasterCook * Baker's One Bowl Brownies Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 Squares Baking Chocolate, Unsweetened -- Baker's 3/4 Cup Margarine 1 Cup Sugar 3 Eggs 1 Teaspoon Vanilla 1 Cup Flour 1 Cup Chopped Nuts -- optional Heat oven to 350 degrees. Microwave chocolate and margarine in large microwaveable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13x9 inch pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies.

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Nutr. Assoc. : 0 * Exported from MasterCook * Cream Cheese Brownies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package Baker's German Sweet Chocolate -- (4 oz.) 5 tablespoons Butter 1 package cream cheese -- (3 oz.) 1 cup sugar 3 Eggs 1 tablespoon flour 1 1/2 teaspoons vanilla 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsifted all-purpose flour 1/2 cup chopped nuts 1/4 teaspoon almond extract Melt chocolate with 3 Tbsp. butter over low heat, stirring constantly. Cool. Cream remaining butter with cheese. Gradually add 1/4 cup sugar; cream well af ter each addition. Blend in 1 egg, 1 Tbsp. flour and 1/2 Tsp. vanilla. Set asi de. Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beati ng until thick and light in color. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, nuts, 1 tsp. vanilla and almond extract. Spread about half in a greased 8 or 9" square pan. Spread cheese mixture over top; spoon on remaining chocolate batter. Zigzag through batters with spatula t o marble. Bake at 350 degrees for 35 to 40 minutes.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Coconut-Macaroon Squares Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups Bisquick baking mix 1/4 cup sugar 1/2 cup margarine or butter -- softened 1/4 teaspoon almond extract 1 cup chopped walnuts 1/2 teaspoon almond extract 1 can sweetened condensed milk -- (14 oz.) 1 package semisweet chocolate chips -- (12 oz.) 1 package flaked coconut -- (7 oz.) Heat oven to 350 degrees. Mix baking mix, sugar, margarine and 1/4 tsp. almond extract. Press in ungreas ed rectangular pan, 13x9x2 inches. Bake until light brown, 12 to 15 minutes. Mix walnuts, 1/2 tsp. almond extract, milk and coconut. Spread over baked laye r. Bake until golden brown, about 20 minutes. Immediately sprinkle chocolate chips evenly over top. Cover with cookie sheet and let stand until chips are melted, 4 to 5 minutes; spread carefully. Cool; cut into about 1 1/2" squares. Makes 48 squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Cream Wafers Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 cups sifted flour 1/3 teaspoon cinnamon 1 1/2 teaspoons baking powder 1/2 teaspoon soda 1/2 cup butter 1 cup sugar 2 Eggs -- well beaten 3 Squares unsweetened chocolate -- melted 1 tablespoon thin cream Sift flour once, measure, add cinnamon, baking powder, and soda, and sift toget her three times. Cream butter thoroughly, add sugar gradually, and cream together until light an d fluffy. Add eggs, chocolate, and cream, and beat well. Add flour, a small amount at a time. Beat after each addition until smooth. Roll into thin sheet on slightly floured board. Cut in squares and bake in hot oven (400 degrees) 6 minutes. Put squares together with Butter Frosting. (See recipe in frosting section.) Makes 2 1/2 dozen cookies or 15 cream wafers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Chunk Brownies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 packages Bakers German's Sweet Chocolate -- cutting 2 squares -- into chunks 1 1/3 cups Baker's Angel Flake Coconut 1 cup all-purpose flour 1/2 teaspoon baking powder 1/3 cup butter 1 cup firmly packed brown sugar 3 tablespoons sour cream 1/2 teaspoon salt 1/4 teaspoon baking soda 1 Egg -- slightly beaten 1 teaspoon vanilla Cut 1/2 Pkg. of the chocolate into large chunks. Mix flour, baking powder, salt and baking soda; set aside. Melt butter in saucepan; add sugar. Blend in egg and vanilla. Gradually stir in flour mixture. Stir in chocolate chunks and 2/3 cup coconut. Spread in grea sed 9 inch square pan. Bake at 350 degrees for 35 minutes. Cool in pan. Meanwhile, melt remaining chocolate in saucepan over very low heat, stirring co nstantly. Cool slightly; stir in sour cream. Spread over top of brownies. Sprinkle with remaining coconut. Chill until firm, about 10 minutes. Cut into squares. Makes 16. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Cherry-Almond Coffee Squares Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 eggs 1 cup sour cream 1/4 cup water 1 package betty crocker supermoist white cake mix 1 can cherry pie filling 1/4 cup sliced almonds glaze (see frosting section) Heat oven to 350 degrees. Generously grease and flour jelly roll pan, 15 1/2"x10 1/2"x1". Mix eggs, sour cream and water in large bowl, stir in cake mix (dry) until moist ened (batter will be slightly lumpy.) Spread batter in pan. Mark batter into 15 equal squares with tip of knife (2 marks lengthwise, 4 marks crosswise). Spoon equal amounts of pie filling onto center of each square. Bake until cake springs back when touched lightly, 25 to 30 minutes. Cool in pan. Sprinkle with almonds; drizzle with Glaze. Busted by Barb

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Nutr. Assoc. : 0 * Exported from MasterCook * Caramel Pecan Dream Bars Recipe By : Possum Kingdom Lake Cookbook Serving Size : 36 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***BASE*** 1 package pillsbury plus yellow cake mix 1/3 cup margarine or butter -- softened 1 egg ***FILLING*** 1 can sweetened condensed milk 1 egg 1 teaspoon vanilla 1 cup chopped pecans 1/2 cup heath bits o'brickle baking chips Heat oven to 350 degrees. Grease 13x9 inch pan. In large bowl, combine cake mix, margarine and egg. Mix at highest speed until c rumbly. Press into prepared pan. In small bowl, beat milk, egg and vanilla until blended. Stir in pecans and Bits O'Brickle chips. Pour over base in pan; spread to cover. Bake at 350 degrees for 25 to 35 minutes or until light and golden brown. Center may appear loose but will set upon cooling. Allow bars to cool completely before cutting. Busted by Barb at <abprice@wf.net>

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Nutr. Assoc. : 0 * Exported from MasterCook * Caramel Brownies

Recipe By : Serving Size : 25 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------14 ounces caramels 1/3 cup evaporated milk 8 ounces german sweet chocolate 6 tablespoons butter 4 eggs 1 cup sugar 1 cup flour (sifted) 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons vanilla 6 ounces chocolate chips 1 cup walnuts, chopped 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer un til caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Co mbine German sweet chocolate and butter in 2 quart saucepan. Place over low hea t stirring occasionally until melted. Remove from heat. Cool to room temperatu re. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flou r, baking powder and salt. Add to egg mixture mixing well. Blend in cooled cho colate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into re maining chocolate batter. Spread batter by spoonfuls over the caramel layer. S prinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Ref rigerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_

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Nutr. Assoc. : 0 * Exported from MasterCook * Cake Brownies Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter 1/2 cup oil 1 cup water

4 2 2 2 1 1/2 1 1/2 3 1/3 1 1 1

tablespoons unsweetened cocoa cups flour cups sugar eggs teaspoon baking soda cup buttermilk teaspoon vanilla cup butter tablespoons unsweetened cocoa cup buttermilk package confectioners sugar cup chopped walnuts teaspoon vanilla

1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil , water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk a nd vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Pre pare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven . Cut into squares when cool. from: _Cookiemania_

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Nutr. Assoc. : 0 * Exported from MasterCook * Saucepan Brownies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup sugar 1/3 cup butter or margarine 2 tablespoons water 6 ounces semisweet chocolate pieces 1 teaspoon vanilla 2 Eggs 3/4 cup flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup nuts. Stir baking soda and salt into flour and set aside. In saucepan combine sugar, butter and water. Over medium heat bring just to boi ling, stirring constantly. Remove from heat; stir in chocolate and vanilla unti

l melted and smooth. Add eggs one at a time, beating well after each, then stir in flour mixture. Stir in half the nuts and pour into greased 8x8x2 inch baking pan. Sprinkle with remaining nuts and bake in preheated 325 degree oven or until edg es are firm-looking and center is shiny. Cool on rack. Cut in 2" squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb-Strawberry Streusel Squares Recipe By : Serving Size : 9 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 teaspoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 teaspoons butter or margarine 1 egg 2 teaspoons milk 1 teaspoon vanilla -- filling1 1/4 liters rhubarb -- 1/2" slices (4 + c) 3 strawberry gelatin 1/2 cup sugar -- topping2/3 cup flour 1/3 cup brown sugar -- packed 1/4 cup butter or margarine Crust: Combine the dry ingredients and cut in the butter, until crumbly.Add egg, beaten lightly with milk and vanilla and stir to moisten. Pat the dough into th e bottom and up 1 inch on sides of a 9" square pan. Filling: Cut the rhubarb int o 1/2 inch slices-approximately 4-4 1/2 cups. Combine with small pkg of dry gela tin and sugar. Stir and set aside Topping: Combine the flour and brown sugar. Ad

d butter and mix well. Pour rhubarb into crust. Squeeze handfuls of topping into firm hunks and then break into large nuggets over rhubarb. Bake at 350: for 1 h our and 15 minutes or until bubbly. Cool on rack; cut into squares and top with vanilla ice cream.

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Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb Loaves Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Eggs 1 1/2 cups vegetable oil 2 cups chopped rhubarb 1 1/2 cups sugar 1 teaspoon vanilla 2 tablespoons grated lemon peel 3 1/3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves 2/3 cup chopped nuts Heat oven to 250 degrees. Grease and flour 2 loaf pans, 9x5x3 inches. Beat eggs, oil, rhubarb, sugar, vanilla and lemon peel on low speed, scrapping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on m edium speed 45 seconds. Stir in nuts. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans.

Cool completely before slicing. Refrigerate leftover bread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Rhubarb Bars Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup packed brown sugar 1/2 cup margarine or butter -- softened 1/4 cup shortening 2 cups Bisquick baking mix 1 1/2 cups quick-cooking oats 1 package frozen rhubarb -- thawed and well -- drained or -- (16 -- oz.) 2 cups fresh rhubarb cut into 1/2" pieces 1 cup granulate sugar 1/4 cup Bisquick baking mix 1 Egg Heat oven to 375 degrees. Grease 9" square pan. Mix brown sugar, margarine and shortening until well blended; stir in 2 cups ba king mix and the oats until crumbly. Press half of the mixture in pan. Bake until set, about 10 minutes. Mix rhubarb, granulated sugar, 1/4 cup baking mix and the egg in 1 1/2 quart sa ucepan. Heat over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 30 seconds. Spread over hot baked layer.

Sprinkle remaining crumbly mixture over top; press gently. Bake until golden brown, about 30 minutes; cool completely. Cut into bars, about 2x 1 1/2 inches. Refrigerate any remaining bars. Makes 24 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Raisin Bran Glazed Cookie Bars Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 Eggs 3/4 cup firmly packed brown sugar 1/4 cup softened butter or margarine 1/3 cup unsifted all-purpose flour 1/4 teaspoon salt 1/8 teaspoon nutmeg 3 cups Post Raisin Bran 1/2 cup chopped walnuts 2 teaspoons grated orange rind Glaze -- see recipe Beat eggs until thick and light in color. Gradually beat in sugar; beat in butter. Blend in flour, salt and nutmeg. Stir in cereal, nuts and rind. Spread in greased 9" square pan. Bake at 375 degrees for 25 to 30 minutes, until edges pull away from pan.

Top with Glaze while warm. Cool; cut into 24 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Pumpkin-Oatmeal Bars Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 2/3 cups packed brown sugar 3/4 cup vegetable oil 1 can pumpkin -- (16 oz.) 4 Eggs -- slightly beaten 2 cups Bisquick baking mix 1 1/2 cups cooking oats 1 tablespoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 cup chopped pecans 1/4 cup chopped pecans -- optional for -- sprinkling on icing Heat oven to 350 degrees. Grease jelly roll pan. Mix brown sugar, oil, pumpkin and eggs. Stir in baking ix, oats, cinnamon, cloves, nutmeg and pecans. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 30 minutes. Cool. Frost with cream cheese frosting (see frosting section). Sprinkle with 1/4 cup

chopped pecans if desired. Cut into bars, about 3x1". Refrigerate any remaining bars. Makes 50 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Prune Pinwheel Newtons Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups pitted prunes 1/2 cup orange juice 1 cup butter -- softened 1 cup packed brown sugar 3 Eggs 4 cups flour 2 teaspoons allspice 1 teaspoon baking soda 3/4 teaspoon salt In container of electric blender puree prunes with orange juice until smooth sc raping sides as needed; set aside. In large bowl cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Blend into creamed mixture. Divide dough into halves. Chill 1 hour. Roll out each portion on lightly floured board to a 10x15 inch rectangle.

Spread each rectangle almost to edges with prune mixture, equally divided. Roll up tightly as for jelly rolls, starting from long sides. Wrap in aluminum foil; freeze up to one month. When ready to bake, remove from freezer and cut into 1/3" slices. Place on greased baking sheets about 1" apart. Bake in 350 degree oven 15 to 20 minutes, until edges are lightly browned. Transfer to wire racks to cool. Makes 7 to 8 dozen cookies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Pecan Pie Squares Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------CRUST: 3 cups unsifted flour 6 tablespoons sugar 3/4 cup margarine 3/4 teaspoon salt FILLING: 4 Eggs -- slightly beaten 1 1/2 cups Karo light or dark corn syrup 1 1/2 cups sugar 3 tablespoons margarine -- melted 1 1/2 teaspoons vanilla 2 1/2 cups chopped pecans Grease bottom and sides of 15 1/2 x 10 1/2 x 1 inch jelly roll pan.

In large bowl with mixer at medium speed, beat flour, sugar, margarine and salt until crumbly. (Mixture will be dry.) Press firmly into pan. Bake in 350 deg ree oven 20 minutes or until golden. Meanwhile, prepare filling. In large bowl stir eggs; corn syrup, sugar, margarine and vanilla until blended ; stir in pecans. Spread evenly over hot crust. Bake in 350 degree oven 25 minutes or until set. Cool Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Toll House Mud Bars Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup + 2 Tbsp. all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup firmly packed brown sugar 1/2 cup butter 1 teaspoon vanilla extract 1 Egg 2 cups Nestle Toll House Semi-sweet Chocolate -- divided -- Morsels 1/2 cup chopped nuts Preheat oven to 375 degrees. In bowl, combine flour, baking soda and salt; set aside. In bowl, beat brown sugar, butter and vanilla extract until creamy. Add egg; b eat well. Gradually add flour mixture. Stir in 1 1/3 cups chocolate morsels and nuts.

Spread into foil-lined 9" square baking pan. Bake at 375 degrees 23 to 25 minutes. Immediately sprinkle 2/3 cup chocolate morsels over top. When morsels are shin y, spread evenly. When cool, chill 5 to 10 minutes to set chocolate. Cut into 1 x 1 1/2 inch bar s. Makes 36 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Southern Pecan Bars Recipe By : Mrs. Barbara McPherson Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/3 cup butter 1/2 cup firmly packed brown sugar 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 cup finely chopped pecans ***PECAN TOPPING*** 2 Eggs -- beaten 3/4 cup dark corn syrup 1/4 cup firmly packed brown sugar 3 teaspoons all-purpose flour 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup chopped pecans Cream butter and sugar, add flour and baking powder, blending until mixture res embles coarse cornmeal. Stir in pecans. Pat pecan mixture firmly into a well-greased 13x9x2 inch pan.

Bake at 350 degrees for 10 minutes. Cover with Pecan Topping and bake 25 to 30 additional minutes. Let cool before cutting into bars. Yield: 30 bars PECAN TOPPING: Combine all ingredients, except pecans; pour over partially baked crust. Sprin kle with pecans. Yield: topping for 30 bars. Mrs. Barbara McPherson, Liberty, North Carolina Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Sour Cream-Rhubarb Squares Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup sugar 1/2 cup nuts -- chopped 1 tablespoon butter -- melted 1 teaspoon cinnamon 1 1/2 cups brown sugar -- packed 1/2 cup shortening 1 egg 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup dairy sour cream 1 1/2 cups rhubarb -- cut in 1" pieces Mix first 4 ingredients until crumbly; set aside. Cream together brown sugar, sh ortening and egg. Stir together flour, baking powder and salt; add to creamed m

ixture alternately with sour cream. Stir in rhubarb. Turn into greased and floured 9x13-inch pan. Sprinkle with reserved topping. Bake at 350 degrees for 45 to 50 minutes, or until it tests done. Cut into squar es, and serve warm or cold. Makes 16 to 20 servings.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sour Cream Apple Squares Recipe By : Sue Kotecki Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups flour, all-purpose 2 cups brown sugar, packed 1/2 cup margarine -- not diet 1 cup nuts -- chopped 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 cup sour cream 1 teaspoon vanilla extract 1 egg 2 cups apples -- peel,core,chop Blend flour, sugar and margarine until crumbly. Stir in nuts. Press 2-3/4 c. c rumb mixture into ungreased 9 x 13 pan. To remaining mixture, add remaining ing redients. Stir in apples. Spoon over base. Bake 25 - 30 minutes. Cut into sq uares. Serve with whipped cream.

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Nutr. Assoc. : 0 * Exported from MasterCook * Sour Cream And Rhubarb Squares Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup sugar 1/2 cup nuts -- chopped 1 tablespoon margarine -- melted 1 teaspoon cinnamon 1 1/2 cups brown sugar -- packed 1/2 cup shortening 1 egg 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup dairy sour cream 1 1/2 cups rhubarb -- cut into 1/2" Mix first 4 ingredients until crumbly; set aside. Cream together brown sugar, shortening and egg. >> Stir together flour, soda an d salt; add to creamed mixture alternately with sour cream. Stir in rhubarb. Turn into a greased and floured 9x13-inch pan. Sprinkle with reserved topping. Bake at 350 degrees for 45 to 50 minutes, or until it tests done. Cut into squa res, and serve warm or cold. Formatted by Elaine Radis BGMB90B; JUNE, 1993

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Nutr. Assoc. : 0 * Exported from MasterCook * Peanut Butter And Jelly Streusel Bars Recipe By : Woman's Day, Holiday Baking 1994 Serving Size : 36 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup vegetable shortening 1 1/4 cups light brown sugar, packed 3/4 cup creamy peanut butter

3 1 1 1 3/4 3/4 3/4 1 1/2

tablespoons milk tablespoon vanilla extract egg cups all-purpose flour teaspoon baking soda teaspoon salt cup strawberry jam -- stirred --or your favorite flavor cup rolled oats -- quick-cooking

Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch baking pan. In a large bo wl with an electric mixer on medium speed, beat the shortening, brown sugar, pea nut butter, milk and vanilla extract until well blended. Add the egg; beat just until blended. In a medium bowl, combine the flour, baking soda and salt. Wit h the mixer on low speed, add the flour mixture to the shortening mixture; mix j ust until blended. Press 2/3 of the dough in the bottom of the prepared pan in an even layer. Spread the jam evenly over the dough to within 1/4-inch of the s ides. Combine the remaining dough with the oats; drop by spoonfuls onto the jam layer. The dough will be stiff. Press lightly to even out the dough layer. B ake for 20 to 25 minutes, or until the edges and streusel topping are lightly br owned. Cool completely in the pan on a wire rack. To serve, cut into bars.

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Nutr. Assoc. : 0 * Exported from MasterCook * Peanut Butter 'n Fudge Brownies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/3 cups sugar -- divided 1 1/3 cups margarine or butter -- softened, divided 2 3/4 teaspoons vanilla 6 Eggs -- divided 1 1/2 cups all-purpose flour 3/4 cup cocoa 1 teaspoon baking powder 1/2 teaspoon salt 1 cup peanut butter chips 3/4 cup peanut butter 2 tablespoons flour FROSTING: 3 Square unsweetened chocolate 3 tablespoons butter or margarine 2 2/3 cups powdered sugar

1/4 3/4 4

teaspoon salt teaspoon vanilla tablespoons water -- up to 5

Heat oven to 350 degrees. Grease 13x9 inch pan. In large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Add 2 vanilla and 4 eggs, 1 at a time, beating well after each. Lightly spoon flour into measuring cup; level off. Gradually add 1 1/2 cups fl our, cocoa, baking powder and 1/2 Tsp. salt to creamed mixture; mix well. Stir in peanut butter chips. In small bowl, cream peanut butter and 1/3 cup margarine. Add 1/3 cup sugar an d 2 Tbsp. flour; blend well. Add 2 eggs and 3/4 Tsp. vanilla; beat until smooth . Spread half of chocolate mixture in prepared pan. Spread peanut butter mixture over chocolate mixture. Spread remaining chocolate mixture over peanut butter mixture. Gently cut through layers to marble. Bake at 350 degrees for 40 to 50 minutes or until top springs back when lightly touched in center and brownies begin to pull away from sides of pan. Cool completely. In medium saucepan, melt chocolate and 3 Tbsp. margarine over low heat, stirrin g constantly. Remove from heat. Stir in powdered sugar, 1/4 Tsp. salt, 3/4 Tsp. vanilla and water until frostin g is smooth; spread over brownies. Cut into bars. Makes 54 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * No Bake Fudge Brownies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups Nelste's Tool House Semi-Sweet Chocolate -- Morsels 1 can sweetened condensed milk -- (14 oz.) 1 package chocolate wafers -- finely crushed (8 -- 1/2 oz.) 1 cup chopped nuts -- if desired Melt over hot (not boiling) water, the chocolate morsels; stir until smooth. Add sweetened condensed milk, chocolate wafer crumbs and 1/2 cup nuts; stir unt il well blended. Press into foil-lined 8" square pan. Press remaining nuts into top of brownie. Let stand at room temperature until firm. Cut into 2" squares. Makes 16 brownies. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Mocha Squares Recipe By : Serving Size : 1 Preparation Time : 0:00

Categories : Amount Measure -------- -----------3 Squares 2 tablespoons 1 1/2 cups 1 teaspoon 1 1/2 teaspoons 1/2 cup 1/2 cup 2 cups 1 teaspoon 4 1 1/2 cups

Ingredient -- Preparation Method -------------------------------unsweetened chocolate -- melted instant coffee crystals cake flour baking powder salt shortening soft butter sugar vanilla Eggs chopped walnuts Walnut halves

Mix melted chocolate and instant coffee; cool. Sift flour, baking powder and salt. Cream shortening, butter and gradually add sugar; beat until fluffy. Add vanil la and eggs; beat well. Blend in coffee mixture, dry ingredients and chopped wa lnuts; stir well. Place in well-greased, floured 13x9x2 inch pan. Bake at 350 degrees for 35 to 40 minutes. Cool and spread with Browned Butter Frosting (see Frosting section). Place walnut half in center of each square. When frosting is set, cut into squares. Makes about 3 1/2 dozen squares. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Meringue-Fruit Bars Recipe By : Serving Size : 1 Preparation Time : 0:00

Categories : Amount Measure -------- -----------1/2 cup 1/4 cup 1 teaspoon 2 1 3/4 cups 3/4 cup 1/2 cup 1/2 cup

Ingredient -- Preparation Method -------------------------------sugar shortening vanilla Eggs -- separated Bisquick baking mix preserves -- any of your choice sugar flaked coconut

Heat oven to 350 degrees. Mix 1/2 cup sugar, shortening, vanilla and egg yolks until well blended; stir i n baking mix until crumbly. Press mixture lightly in ungreased rectangular pan, 13x9x2 inches. Bake until puffed but set, about 15 minutes. Spoon preserves by scant teaspoonfuls over hot baked layer, carefully spread to edges. Beat egg whites in small bowl until foamy. Beat in 1/2 cup sugar, 1 Tbsp. at a time; continue beating until stiff and glos sy. Stir in coconut. Spoon mixture by tablespoonfuls over preserves; carefully spread to cover. Bake until meringue is light brown, about 20 minutes; cool. Cut into bars, about 2x1 1/2 inches. Makes 32 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Marble Mallow Bars

Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Cup oleo 2/3 cup brown sugar 1 teaspoon vanilla 2 cups flour 3 cups miniature marshmallows 1 cup chocolate chips 3 tablespoons oleo 1 tablespoon water Cream oleo, sugar and vanilla. Add flour and mix well. Spread in a greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 350 degrees for 15 minutes. Sprinkle top with marshmallows, bake 5 minutes. Melt chocolate and oleo in double boiler. Add water, stir until smooth. Drizz le over marshmallow layer. Cool and cut into bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Lebkuchen (Spice Bars) Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 teaspoon cinnamon 1 teaspoon allspice

1/4 1/2 2 1/4 1/2 1/2 1 2 3/4 3/4 1/2 1 1/2 1 1

teaspoon teaspoon cups teaspoon cup teaspoon cup cup cup cup teaspoon teaspoon tablespoon

cloves salt flour baking powder almonds -- ground lemon rind -- grated eggs; large sugar honey milk --------almond glaze-------confectioners' sugar almond extract rum water

Stir together the spices, salt flour, and baking powder. Stir in the almonds an d lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is form ed when the beater is removed. Stir in the honey and milk. Gradually stir in t he flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond ext ract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right c onsistency. Add more water to thin if necessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars k eep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars.

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Nutr. Assoc. : 0 * Exported from MasterCook * Glazed Mint-Frosted Brownies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter or margarine -- softened 1 cup sugar 1 teaspoon vanilla 2 Eggs 2 ounces unsweetened chocolate -- melted and cooled 1/2 cup chopped nuts 1/2 cup flour Mint Frosting Chocolate Glaze

In large bowl of mixer beat butter, sugar, vanilla, eggs and chocolate until we ll blended. Stir in nuts and flour. Spread in greased 8x8x2 inch baking pan. Bake in preheated 350 degree oven 25 minutes or until top is firm. Cool then spread with Mint Frosting. Let stand until set. Pour Chocolate Glaze over frosting and spread in thin even layer. Chill until firm. Bring to room temperature before cutting. MINT FROSTING: Beat until smooth 1 cup confectioners; sugar, 2 Tbsp. softened b utter, 1 Tbsp milk and 1/2 Tsp. peppermint. CHOCOLATE GLAZE: In small saucepan over low heat melt 2 Tbsp. butter. Add 2 sq uares (2 oz.) unsweetened chocolate and stir to melt and until smooth. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Fudge Brownies-Easy-Cheesy Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Cream Cheese Filling -- see below 1 cup butter 4 ounces unsweetened chocolate 2 cups sugar 4 Eggs 2 teaspoons vanilla 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup coarsely chopped nuts

Heat oven to 350 degrees. Grease square pan, 9x9x2 inches. Prepare Cream Cheese Filling (see recipe at end of this recipe). Heat butter and chocolate in small saucepan over low heat, stirring occasionall y, until melted; cool. Beat chocolate mixture, sugar, eggs and vanilla in large mixer bowl on medium s peed, scraping bowl occasionally, about 1 minute. Beat in flour and salt on low speed, scraping bowl occasionally, about 1/2 minu te. Beat on medium speed about 1 minute. Stir in nuts. Spread half of the dough in pan; spread with Cream Cheese Filling. Gently spre ad remaining dough over Cream Cheese Filling. Gently swirl through dough with s poon in an over-and-under motion for marble effect. See next page for rest of directions. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool; cut into bars, about 1 1/2x1 inch. Makes 48 bars. CREAM CHEESE FILLING 1 Pkg. (8 oz.) cream cheese, softened 1/4 Cup sugar 1 Tsp. cinnamon 1 Egg 1 1/2 Tsp.. vanilla Beat all ingredients in small mixer bowl, scraping bowl occasionally, about 2 m inutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Fudge Brownies Recipe By : Serving Size : 1 Categories : Preparation Time : 0:00

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup shortening -- softening 1 cup sugar 1 Egg 1/4 cup Pet evaporated milk 1/2 cup broken walnuts or pecans Preheat oven to 350 degrees. In a small bowl, mix flour, cocoa, baking powder and salt. In a large bowl, cream shortening, sugar and egg until light and fluffy. Add evaporated milk. Gradually stir in flour mixture. Stir in nuts. Spread in greased 8" square baking pan. Bake 25 to 30 minutes or until top springs back when lightly touched. Cut into squares while warm. Cool in pan. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Fruit 'n' Nut Bar Cookies Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 1 1/2 1/2 1/2 1/4 1 1

cups cup teaspoon teaspoon cup cup jar cup

unsifted flour sugar baking soda salt vegetable oil milk None Such Ready-to Use Mince Meat -- (28 oz.) chopped nuts

Preheat oven to 400 degrees. In large bowl, mix dry ingredients. Add oil and milk, stirring until mixture is well moistened and crumbly. Reserving 1 cup mixture, press remainder into 13x9 inch baking dish; spread wit h mince meat. Sprinkle evenly with remaining mixture and nuts. Bake 30 minutes or until golden brown. Cut into bars. Store, loosely covered, at room temperature. Makes 3 to 4 dozen Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Fig Newtons Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup shortening 1/2 teaspoon salt 1 1/2 cups sugar 3 cups flour

1 3 1/2 1 1

teaspoons cup teaspoon cup

egg -- well beaten baking powder milk vanilla figs -- finely chopped

I got this one from my grandmother many years ago. She used this and it always t urned out super. Cream shortening and 1 cup sugar. Add egg and beat until light and fluffy. Mix milk and vanilla. Sift salt, flour and baking powder together. A dd alternately with milk to creamed mixture. Blend all well. Roll out to 1/8 inc h thickness on lightly floured board. (Rectangle shape) Put figs in saucepan wit h remaining sugar and 1 cup boiling water. Boil 5 minutes. Cool. Spread cooked m ixture over half the dough. Cover with the other half of the dough. Cut into obl ong bars. Bake in 400 oven for 12 - 15 minutes.

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Nutr. Assoc. : 0 * Exported from MasterCook * Faye's Brownies Recipe By : Janis Alling Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 sticks oleo -- melted 2 cups sugar 4 Eggs 2 cups flour 2 tablespoons cocoa salt vanilla pecans -- if desired Melt oleo, beat in 2 cups sugar real well. Add remaining ingredients. Cook at 350 degrees for 30 minutes. DON'T OVERCOOK. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Favorite Cheesecake Squares Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup margarine 1/3 cup packed brown sugar 1 cup unbleached all-purpose flour 1/2 cup chopped walnuts 8 ounces cream cheese, softened 1/4 cup granulated sugar 1 teaspoon vanilla 1 large egg 3/4 cup m&m candies NOTE: You can use any type of milk chocolate candies in place of the M&Ms. --------------------------------------------------------------------- ----- Beat ma rgarine and brown sugar until light and fluffy. Add flour and walnuts, mix well . Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granul ated sugar and vanilla, mixing at medium speed on electric mixer until well blen ded. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese m ixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 m inutes. Cool and cut in to 16 equal squares.

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Nutr. Assoc. : 0 * Exported from MasterCook * Date-Walnut Bars

Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 cups Bisquick baking mix 1 cup chopped walnuts 3 Eggs 2/3 cup margarine or butter -- softened 1 tablespoon vanilla 1 can sweetened condensed milk -- (14 oz.) 8 ounces chopped dates Browned Butter Frosting -- See recipe Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2x10 1/2x 1 inch. Mix all ingredients except Browned Butter Frosting until well blended. Spread in pan. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool; spread with frosting. Cut into bars, about 1 3/4" x 1 1/4". Makes 64 bars. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Date Sticks Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sifted flour 1 teaspoon baking powder

1 1 3 1 1/2 2

tablespoon butter cup sugar Eggs -- well beaten tablespoon hot water cup nut meats -- chopped cups dates -- seeded and finely -- cut

Sift flour once, measure, add baking powder, and sift again. Cream butter, add sugar gradually, and cream together until light and fluffy. Add eggs; then add water and flour, beating until smooth. Add nuts and dates. Turn into 2 greased pans 8x8x2 inches, spreading dough out very thin. Bake in moderate oven (325 degrees) 30 minutes. Cool. Cut into strips, 1x2 2/ 3 inches. Remove from pan. Roll in powdered sugar. Makes 4 dozen sticks. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Nutr. Assoc. : 0 * Exported from MasterCook * Blueberry Bar Cookies Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Package Blueberry Muffin Mix -- wild 1 Cup Oats -- quick cooking 1/3 Cup Brown Sugar 5 Tablespoons Butter 1/2 Cup Raspberry Jam Preheat oven to 375 degrees. Wash blueberries and set aside to drain.

In large bowl combine dry muffin mix, oats and sugar; cut in butter. Reserve about 1 1/2 cups of this crumb mixture; press the rest on the bottom of a greased 8" square pan. Gently fold drained blueberries in jam or preserves. Spoon over crumb mixture i n pan; spread evenly. Sprinkle the rest of crumbs and pat them evenly onto the berry mixture. Bake at 375 degrees for 20 - 25 minutes, until golden brown. Cool completely then cut into bars. Makes about 1 1/2 dozen medium bar cookies.

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Nutr. Assoc. : 0 * Exported from MasterCook * Apple Cranberry Bars Recipe By : Land O Lakes Holiday Memories Serving Size : 48 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups granulated sugar 1 cup butter -- softened 2 eggs 2 teaspoons orange peel -- grated 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 cups peeled apples -- chopped 1 cup cranberries -- fresh or frozen --coarsely chopped 1 cup chopped nuts orange butter cream: 1/3 cup butter -- softened 3 ounces cream cheese -- softened 1 teaspoon vanilla extract 2 cups powdered sugar 1 teaspoon orange peel -- grated 2 teaspoons milk -- to 4 teaspoons

Preheat oven to 350 degrees; grease a 15 x 10 x 1-inch jelly roll pan. In a lar ge mixer bowl, combine the sugar, butter, eggs, orange peel and vanilla extract. Beat on medium speed, scraping the bowl often, for 2 to 3 minutes until well m ixed. Reduce the speed to low; add the flour, baking soda and salt. Continue b eating, scraping the bowl often, for 1 to 2 minutes until well mixed. By hand, stir in the apples, cranberries and nuts. Spread in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. In a small mixer bowl, combine the butter, cream cheese and va nilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 minute s until well mixed. Reduce the speed to low. Continue beating, gradually addin g the powdered sugar, orange peel and enough milk for desired spreading consiste ncy. Thinly frost the cooled bars; cut into bars.

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Nutr. Assoc. : 0 * Exported from MasterCook * Almond Macaroon Brownies Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 ounces cream cheese -- softened 6 tablespoons butter or margarine 3/4 cup sugar 3 eggs 1/2 cup flour, all-purpose 1 tablespoon flour, all-purpose 1 2/3 cups coconut flakes 1 cup almonds -- whole 6 semisweet chocolate square 1/2 teaspoon vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon salt Beat cream cheese and 2 tbls. margarine until softened; beat in 1/4 cup sugar. S tir in 1 egg, 1 tbls flour and coconut.Chop the almonds, reserving 16 almonds fo r garnish. Stir in 1/3 of the chopped almonds. Set aside. Stir 5 squares chocola te and the remaining margarine over low heat until melted. Remove from heat; sti r in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking po wder and salt. Add remaining chopped almonds. Spread chocolate batter in a greas ed 8x8 square pan. Spread cheese batter on top. Garnish with the whole almonds. Bake at 350: for 40 minutes or until center is done.(don't overbake!) Melt the r emaining chocolate, drizzle over brownies. Cool in pan. Cut into bars.

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Nutr. Assoc. : 0 * Exported from MasterCook * Amaretto Bars Recipe By : Woman's Day, Cookies & Sweet Treats Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups all-purpose flour 1/2 cup powdered sugar 3/4 cup butter or margarine -- cold 1 tablespoon cornstarch 3 tablespoons amaretto -- to 4 tablespoons 14 ounces sweetened condensed milk 1 cup semisweet chocolate chips 1 1/2 cups sweetened coconut flakes 1/2 cup almonds -- sliced Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch baking pan. In a large bo wl, combine the flour and sugar. With a pastry blender or 2 knives, cut in the b utter until crumbly. Press the mixture firmly in the prepared pan. Bake for 20 minutes. Meanwhile, in a small bowl, stir the cornstarch into the amaretto unti l dissolved; stir in the condensed milk. Pour the mixture evenly over the preba ked crust. Top with the chocolate chips, coconut and almonds; press down firmly . Bake for 25 to 30 minutes longer, or until golden brown. Cool in the pan on a wire rack. Refrigerate until ready to serve.

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Nutr. Assoc. : 0 * Exported from MasterCook * Chocolate Caramel Brownies

Recipe By : Marian Hoffman, Whitman's Chocolate Cookbook Serving Size : 0 Preparation Time : 0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------BROWNIE 1/4 cup butter or margarine 2 ounces unsweetened baking chocolate 2 eggs 1 cup sugar 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon vanilla 1/2 cup pecan halves CARAMEL SAUCE 1/4 cup butter or margarine 1/3 cup brown sugar 3/4 cup semisweet chocolate chips Preheat oven to 350 F. Lightly grease an 8" square pan. In small saucepan, melt 1/4 cup butter or margarine and chocolate over low heat. Set aside. In medium bowl, beat eggs until light. Beat in sugar, flour, salt and vanilla until blende d. Stir in melted chocolate mixture; pour batter into prepared pan. Bake for 15 minutes. Meanwhile, prepare Caramel Sauce. In small saucepan, mix butter or margarine and brown sugar. Bring to boil, stirring constantly. Stir and simmer 1 minute. Remo ve brownies from oven and sprinkle evenly with pecans. Gently pour caramel sauc e over brownies. Return pan to oven and bake 15 minutes longer, until caramel is bubbling. Remov e brownies from oven and sprinkle with chocolate chips. As chocolate chips begin to melt, gently swirl with a knife. Cool completely before cutting. Chill to ha rden chocolate, if necessary. Source: "The Searchable Online Archive of Recipes (SOAR)"

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Nutr. Assoc. : 0 * Exported from MasterCook * 'Light' Fudge Brownie Sundae Recipe By : Mott's AppleSauce label Serving Size : 9 Preparation Time : 0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup flour 1/2 cup cocoa -- unsweetened, non-fat 2 teaspoons baking powder 1/2 teaspoon salt

1/2 1/4 1 3/4 1 3/4 4

cup cup teaspoon cup cups cups

nonfat milk applesauce vanilla extract brown sugar water -- hot frozen yogurt -- vanilla non-fat

Preheat oven to 350 F. Spray 8x8" pan with cooking spray. Combine flour, bakin g powder, and salt with 1/4 cup of the cocoa. Blend in applesauce, vanilla and milk. Spoon batter into pan. Combine brown sugar, 1/4 cup cocoa and hot water. Stir to blend. Pour over batter in pan. Bake for 40 minutes. Remove cake and cool in pan. Serve with a scoop of lowfat frozen yogurt and spoon chocolate sauce that has formed on the bottom over the b rownie as a topping. Source: "The Searchable Online Archive of Recipes (SOAR)"

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Nutr. Assoc. : 0 * Exported from MasterCook * Coffee Bean Brownies Recipe By : Food Tv--Food in a Flash Show Serving Size : 0 Preparation Time : 0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup butter -- 1 stick 2 tablespoons cocoa 1/4 cup milk 1/2 cup butter -- 1 stick 1/2 cup shortening 1/2 cup coffee -- strong brewed 1/2 cup kahlua -- tia maria, or any ty 2 cups flour 2 cups granulated sugar 1/4 cup cocoa 1/2 cup buttermilk 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla 3 1/2 cups powdered sugar 1 teaspoon vanilla espresso beans -- chocolate covered, o Preheat oven to 400. FOR FROSTING: In saucepan, combine butter, cocoa and milk . Bring to a boil. Stir in vanilla and powdered sugar until frosting reaches pr oper consistency. BROWNIES: In another saucepan, combine butter, shortening, co ffee and liqueur. Stir, let boil.

In a large mixing bowl, mix the flour and sugar..Pour butter-shortening mixture over the flour and sugar in bowl. Add the buttermilk, eggs, baking soda and vani lla. Pour into well buttered 17x1/2 by 11 inches jelly roll pan. Bake for 30 min utes or until brownies test done in the center... Frost brownies immediately. Ga rnish with expresso beans.. Let cool until ready to eat, then cut into bars... Source: "The Searchable Online Archive of Recipes (SOAR)"

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Nutr. Assoc. : 0 * Exported from MasterCook * A Plus Brownies Recipe By : Serving Size : 20 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 12 ounce pac semisweet chocolate chips -- miniature 1/2 cup sugar 1/4 cup butter 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt 2/3 cup flour 1 package cream cheese -- softened 1/2 cup sugar 2 tablespoons butter -- softened 2 eggs 2 tablespoons milk 1 tablespoon flour 1/2 teaspoon almond extract In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla an d salt; mix well. In small micro proof bowl, melt 1 and 1/4 cups of the mini ch ocolate chips until smooth. Add melted chocolate and flour to first mixture. Po ur into well greased 9 x 9 inch square pan. Set aside. To make topping: In a small bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well. Stir in rem aining 3/4 cup of chocolate chips. Pour over brownie base. Bake in 350 degree oven for 40 to 45 minutes. Cool completely and cut into small pieces these are very rich, and taste best if chilled. Store in refrigerator.

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Nutr. Assoc. : 0 * Exported from MasterCook * After-Dinner Mint Brownies Recipe By : Serving Size : 45 Preparation Time : 0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 squares unsweetened chocolate 2 3/4 cups sugar 1 cup dark corn syrup 1 teaspoon vanilla butter -- softened 2 cups all-purpose flour 1/4 teaspoon salt 6 eggs 1 1/2 cups walnuts -- coarsely chopped 2 cups confectioner's sugar 2 tablespoons milk 1/4 teaspoon peppermint extract green food coloring Chocolate Glaze Preheat oven to 350F. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy 2-quart sa ucepan over low heat, heat unsweetened chocolate squares until melted and smooth , stirring frequently. In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and 1 cup butter or margarine just until blended. Increase speed to high;beat until light and fluffy. Reduce speed to low; add flo ur, salt, and eggs;beat until well mixed, constantly scraping bowl with rubber s patula. Increase speed to high; beat 2 minutes. At low speed, beat in melted ch ocolate until blended. With spoon, stir in walnuts. Evenly spread batter in pan. Bake 40 to 45 minutes until toothpick inserted in c enter comes out clean. Cool brownies in pan on wire rack. When brownies are coo l, prepare mint butter-cream frosting: In large bowl, with mixer at low speed, b eat confectioners' sugar, milk, peppermint extract, and 6 tablespoons butter unt il smooth. Stir in enough green food coloring to tint a pretty green. Evenly spread frostin g over cooled brownies. Refrigerate while preparing Chocolate Glaze. Prepare Ch ocolate Glaze; spread over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour. Cut brownies lengthwise into 3 strips; cut each stri p crosswise into 15 bars. CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares unsweet ened chocolate, 1 square semisweet chocolate, 4 tablespoons butter and 2 teaspoo ns dark corn syrup until chocolate melts and mixture is smooth, stirring frequen tly. Remove saucepan from heat; stir frequently until glaze cools slightly. Source: "The Searchable Online Archive of Recipes (SOAR)"

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Nutr. Assoc. : 0 * Exported from MasterCook * Brownie Bottom Bourbon Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Desserts

Pies

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Brownie mix 5 Egg yolks 3/4 cup Sugar 1 package Unflavored gelatin 1/4 cup Cold water 1/2 cup Bourbon 3 cups Heavy cream Bake 1 brownie mix according to directions, but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored. Slowly beat in sugar. Soften gelat in in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over b oiling water until gelatin dissolves. Pour into yolks and stir briskly. Add rema ining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brow nie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste. Sprinkle shaved chocolate on top.

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Nutr. Assoc. : 0