| Lemon Crackle 1 1/2 cup brown sugar 1 1/2 cup flour 3/4 teaspoon baking soda 20 saltine crackers, coarsely crushed 1 1/2 cubes margarine 3/4 cup chopped walnuts Blend sugar, flour, and baking soda and add crackers, margarine, and walnuts. Spread 3/4 of mixture in 9" x 13" dish. Reserve 1/4 for topping. Filling: Juice of 4 lemons (1 lemon = 2 to 3 tablespoons) 1 1/2 to 2 cups sugar 4 eggs, slightly beaten 2 cups water 4 tablespoons cornstarch 4 tablespoons butter Cook until thick. Pour over bottom crust. Sprinkle topping. Bake for 30 minutes at 350 degrees. |
| Buttermilk Brownies 2 cubes butter, melted 4 teaspoons cocoa 1 cup water 2 cups flour 2 cups sugar 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla 2 eggs Dash of salt Mix butter, cocoa, and water in saucepan. Pour this over flour and sugar. Mix well; then add buttermilk, soda, vanilla, eggs, and salt. Mix well. Bake 20 min. at 400 degrees in greased jelly roll pan Frosting: 1 cube butter 6 teaspoons milk 4 teaspoons cocoa 1 teaspoon vanilla 1 cup nuts, chopped 1 box powdered sugar Start 5 minutes before cake is done. Mix and bring just to boil the butter, milk, and cocoa. Add the vanilla and nuts. Remove from heat and add 1 box powdered sugar. Spread on cake. |
| Caramel-Chocolate Squares 14 ounce package of caramels 1/3 cup evaporated milk 1 package Pillsbury German Chocolate Cake mix 3/4 cup butter, melted 1/3 cup evaporated milk 1 cup chopped nuts 1 6-ounce package semisweet chocolate chips Combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring until caramels are melted. Set aside. Grease and flour 9" x 13" pan. Combine cake mix, butter, milk, and nuts. Stir until doughy. Pat 1/2 dough into pan and bake at 350 degrees for 6-8 minutes. Sprinkle chips over crust and spread melted caramels over chips. Dot with remaining dough. Bake at 350 degrees for 15-18 minutes. Serves 3 dozen. |
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