3 eggs
2 cups sugar
1½ tsp. vanilla extract
½ cup butter, melted
¼ cup shortening, melted
1½ cups all-purpose flour
¾ cup baking cocoa
1¼ tsp. salt
1 cup chopped nuts, optional
In a mixing bowl, beat eggs, sugar and vanilla until well mixed. Add butter and shortening. Combine flour, cocoa and salt; stir into egg mixture and mix well. Add nuts if desired.
Pour into a well greased 9 x 13 inch baking dish. Bake at 350º for 30 minutes or until a toothpick comes out with moist crumbs. Cool in pan.
FIVE STAR BROWNIES
LEMON BLUEBERRY CRUMB BARS
Base
3 cups all-purpose flour
2 cups rolled oats
1⅔ cups packed brown sugar
1½ tsp. baking powder
1¼ tsp. ground nutmeg
½ tsp. salt
1 tsp. grated lemon zest
1¼ cups butter or margarine, softened
1 egg, beaten
Topping
1 egg
1 can (14 oz.) sweetened condensed milk
2 tsp. grated lemon zest
½ cup lemon juice
2 Tbsp. all-purpose flour
3 cups blueberries, thaw if frozen
Grease 9 x 13 baking dish. Preheat oven to 375º.
Base: In a bowl mix together flour, oats, brown sugar, baking powder, nutmeg, salt and lemon zest. Using a pastry blender, cut butter in until mixture resembles coarse crumbs. Set 2 cups aside. Add egg to remaining mixture and mix until just combined. Spread evenly in prepared dish. Bake in preheated oven for 10 minutes.
Topping: In another bowl, beat egg, condensed milk and lemon juice until smooth and blended. Blend in flour and lemon zest. Stir in blueberries. Spread evenly over base. Bake 40 to 45 minutes longer or until lightly browned. Place dish on a rack to cool completely, then cut into bars.
OATMEAL CARMELITAS
1¼ cup flour
1¼ cup oatmeal
1 cup brown sugar
¾ tsp. baking soda
¼ tsp. salt
1 cup butter
1 cup chocolate chips (or less)
1 ½ cups walnuts
½ (12 oz.) jar caramel ice cream topping.
5 Tbsp. flour
Combine flour, oatmeal, brown sugar, baking soda, salt and butter. Press ½ of mixture into a 9 x 13 inch pan. Bake at 350º for 10 minutes.
Sprinkle with chocolate chips and nuts. Blend caramel topping with flour and pour over chocolate chips and nuts. Sprinkle with remaining crumb mixture. Bake 15 to 20 minutes. Cool completely and cut.
LION HOUSE LEMON BARS
Crust:
1¼ cups butter
2¼ cups flour
½ cup powdered sugar
Filling:
4 eggs
2 cups sugar
6 Tbsp. lemon juice
4 Tbsp. flour
1 tsp. baking powder
CRUST: Preheat oven to 350º. Put butter in mixer bowl and beat until softened. Add flour and powdered sugar and mix on low speed until just combined. Spread dough evenly in a 9 x 13-inch pan. Bake for 10 minutes or until the corners are light golden brown. Remove from oven and pour filling on top of crust.
FILLING: In a small mixing bowl, mix together eggs, sugar, lemon juice, flour, and baking powder with a wire whisk or on low speed of a mixer for just a few minutes. (It is important not to mix a lot of air into the filling.) Pour on top of partially baked crust and bake for 30-35 minutes. Allow to cool slightly and dust with powdered sugar. Cut into small bars.
SPECIAL K BARS
6 cups Special K cereal
1½ cups peanut butter
1 cup corn syrup
1 cup sugar
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Place cereal in a large heat-proof bowl; set aside.
In a saucepan, combine the peanut butter, corn syrup and sugar. Cook over medium heat until sugar is dissolved, stirring occasionally. Pour over cereal and stir until well coated.
Spread into a greased 13 x 9 x 2 pan. In a microwave or heavy saucepan, melt chocolate and butterscotch chips; stir until smooth. Spread over bars.
CHEWY BROWNIE MIX IN A JAR
1⅔ cups sugar
¾ cup semi-sweet chocolate chips
¾ cup cocoa
¾ cup melted butter or margarine
1⅓ cup all purpose flour
2 large eggs
2 Tbsp. water
2 tsp. vanilla extract
¼ tsp. salt
½ tsp. baking powder
Mix all ingredients in a bowl and stir well. Spread in a greased 9 x 13 baking dish. Bake at 350º for 18-25 minutes or until wooden pick inserted in center comes out slightly sticky.
Cool completely on wire rack. Dust with powdered sugar.
OATMEAL OH HENRY BARS
⅔ cups margarine (10 Tbsp)
1 cup brown sugar
2 tsp. vanilla
½ cup dark karo syrup
4 cups oatmeal
Melt margarine and add ingredients. Spread in greased 9 x 13 pan. Bake at 300º for 12 minutes.
Topping:
Melt 1 cup chocolate chips (or ½ cup choc. chips & ½ cup butterscotch chips) and ⅔ cups peanut butter. Refrigerate to firm bars up when weather is warm or in summer.
O'HENRY BARS
1 cup sugar
1 cup corn syrup
1½ cups chunky peanut butter
6 cups Rice Krispies
10 oz. butterscotch chips
10 oz. milk chocolate chips
In large saucepan, heat the Karo syrup and sugar just until it starts to boil. Add the peanut butter and stir. Remove from heat. Add Rice Krispies and pat into a jellyroll pan.
Melt together the chocolate chips and the butterscotch chips. Spread the chocolate mixture over the Rice Krispies. Let set for 2 hours before cutting into bars.