Ingredients

1/2 C butter or margarine, softened

2/3 C firmly packed brown sugar

1 tsp vanilla

1/2 C flour

1/4 tsp baking soda

1-1/2 C rolled oats

1 c chopped walnuts

1 c raisins

1/2 C raspberry jam

Heat oven to 375. Combine butter, brown sugar and vanilla. Beat until well blended. Add flour and baking soda; mix well. Stir in oats and walnuts. Reserve 1 c oat mixture for topping. Press remaining oat mixture into 8 inch square pan. Combine raisins and jam. Spread raisin mixture to within 1/2 inch of the edges. Sprinkle with reserved oat mixture; press lightly. Bake for 25-30 minutes or until golden brown. Cool in pan; cut into bars.

Ingredients

Crust

2-1/2 C all purpose flour

1 tsp salt

1 C butter, chilled

1 egg, separated, yolk beaten with enough milk to equal 2/3 cup, reserve white

Filling

1 C crushed corn flakes

8-10 medium (8 cups) tart cooking apples, peeled and sliced

1 C sugar

2 tsp cinnamon

1/2 tsp ground nutmeg

1 reserved egg white

2 tbsp sugar

Glaze

1 C powdered sugar

1/2 tsp vanilla

1-2 Tbl milk

Heat oven to 350. In medium bowl combine flour and salt; cut in butter until crumbly. With fork, stir in egg yolk and milk until dough forms a ball; divide in half. On lightly floured surface roll 1/2 of dough into 15x10 inch rectangle; place on bottom of 15x10x1 inch jelly roll pan. Sprinkle with corn flakes; top with apples. In small bowl combine 1 c sugar, 1-1/2 tsp cinnamon and nutmeg. Sprinkle over apples. Roll remaining half of dough into 15x1/2x10-1/2 inch rectangle; place over apples. Beat egg white with fork until foamy; brush over top crust. In small bowl stir together 2 tbsp sugar and remaining cinnamon; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned. In small bowl stir together powdered sugar, vanilla and enough milk for desired glazing consistency; drizzle over warm bars.

Ingredients

In a 9x13" pan, melt a little less than 1 stiuck of butter or margarine. To this add 1-1/2 cups graham cracker crumbs - mix and spread over bottom of pan.

In layers add:

1 12oz package chocolate chips

1 C walnuts - chopped

1 7oz package flaked coconut

On top drizzle 1 can condensed milk. Bake at 350 degrees approximately 30 minutes. Cool completely before cutting into squares.

Ingredients

2 C raisins

1 (14oz) can sweetened condensed milk

1 tbsp each lemon juice and grated lemon peel

1-1/3 C packed brown sugar

3/4 C margarine or butter, softened

1-1/2 tsp vanilla extract

1 C all purpose flour

1/2 tsp baking soda

1/4 tsp salt

2-1/2 C oats

Heat oven to 375. In saucepan, combine raisins, sweetened condensed milk, lemon juice and peel. Over medium heat, cook and stir until mixture begins to bubble; cool. Meanwhile, in mixer bowl, combine brown sugar, margarine and vanilla; beat until light and fluffy. Add flour, baking soda and salt; mix well. Stir in oats. Reserving 1-1/2 cups crumb mixture, press remainder firmly on bottom of greased 13x9 inch baking pan. Spread raisin mixture over crust to within 1/2 inch of edges. Top with reserved crumb mixture; press lightly. Bake 25 to 30 minutes or until golden brown. Cool. Cut into bars. Store covered at room temperature. Makes 24 to 36 bars.

Ingredients

3/4 C butter or margarine, softened

1-1/2 C packed light brown sugar

2 eggs

2 tbsp milk

1 tsp vanilla

2 C all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 C (12oz pkg) mini chocolate chips

Cream butter and brown sugar until light and fluffy. Add eggs, milk and vanilla; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture. Stir in chips; spread in greased 13x9 inch pan. Bake at 350 for 30-35 minutes. Cool completely; cut into bars. Makes 3 Dozen bars.

Ingredients

1 package Devils Food Cake Mix

1 can (21 oz) Cherry Pie filling

1 tsp. Almond Extract

2 Eggs, beaten slightly first

Heat oven to 350. Grease & flour a 13x9x2 inch pan or use cooking spray. Combine all 4 ingredients, stir until well blended. Spread evenly in pan. Bake at 350 for about 25-30 minutes or until toothpick inserted in center comes out clean.

Ingredients

For brownie layer

4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

6 tbl unsalted butter, cut into pieces

1 Tbl instant espresso powder, dissolved in 1 tbl boiling water

3/4 C sugar

1 tsp vanilla

2 large eggs

1/2 C all-purpose flour

1/4 tsp salt

1/2 C walnuts, chopped

For cream cheese frosting

4 ounces cream cheese, softened

3 Tbl unsalted butter, softened

3/4 C confectioners sugar, sifted

1/2 tsp vanilla

1/2 tsp cinnamon

For glaze

3 ounces fine-quality bittersweet chocolate (not unsweetened)

1 Tbl unsalted butter

1/4 C heavy cream

2 1/4 tsp instant espresso powder, dissolved in 1 Tbl boiling water

Preheat the oven to 350 degrees F, and butter and flour an 8-inch square baking pan, knocking out excess flour. Make brownie layer. In a heavy 1 1/2-quart saucepan melt chocolate and butter with espresso mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in walnuts. Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on a rack. Make cream cheese frosting. In a bowl with an electric mixer beat cream cheese and butter until light and fluffy. Add confectioners sugar, vanilla and cinnamon and beat until combined well. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm. Make glaze. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler or bowl from heat. Cool glaze to room temperature. Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours. Cut chilled brownies into 24 squares and remove them from pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, 5 days. Yield: 24 squares

Ingredients

2 sticks margarine

1/2 C sugar

1/2 C dark brown sugar, packed

2 egg yolks (or 1 whole egg)

1 C flour

1 C old fashioned oatmeal (not instant)

2 tsp vanilla

6 small Hershey bars (1.2 or 1.4 oz. each)

1/4 C chopped nuts (or more to taste)

Cream margarine, sugars and yolks. Mix in flour, oatmeal and vanilla. Spread in an ungreased 1 x 5 inch jelly roll pan. Bake at 325�, for 20 minutes until lightly browned. Remove pan from oven and immediately place the Hershey bars on top (either broken or whole) and let the heat of the dough soften them to spreading consistency. If they do not soften enough to spread, return pan to oven a few seconds until they do soften. Spread chocolate with spatula and then sprinkle with chopped nuts. Cool and cut into bars. Note: Be very careful you don't overheat the chocolate or it won't spread properly. You simply need to soften it until it will spread.

Ingredients

Bottom Layer

1/2 cup unsalted butter

1/4 cup sugar

5 Tbsp cocoa

1 cup coconut

1 egg beaten

1 3/4 cups graham wafer crumbs

1/2 cup finely chopped almonds

Melt first three ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8x8 pan.

Second Layer

1/2 cup unsalted butter

2 Tbsp and 2 tsp cream

2 Tbsp vanilla custard powder

2 cups icing ( confectioners ) sugar

Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer

4 squares semi sweet chocolate ( 1 oz each )

2 Tbsp unsalted butter

Melt chocolate and butter over low heat. Cool. When cool but still liquid pour over second layer and chill in refrigerator.

Ingredients

1 1/2 cups flour

1 1/2 sticks butter

1/2 cup powdered sugar

3 eggs

1 1/2 cups sugar

3/4 teaspoon baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

1 1/2 teaspoons vanilla

1 1/2 teaspoons lemon juice

1 1/2 cups fresh blueberries

6 tablespoons flour

Mix and press into 9 x 13 pan: 1 1/2 c. flour, butter and powdered sugar. Bake at 350 degrees for 8 to 10 minutes or until golden brown. . Mix other ingredients and pour on baked crust. Bake 30 minutes at 350 degrees Cool. Cut into bars.