This is my mom's own recipe, for the greatest bars ever made in the history of Midwest Cookin. Yes, they are sugary. Yes, they are not "good for you". But they are so so so so so so so yummy and worth givin up a few extra calories for. Also, they do have oatmeal in them, so you can chalk that up to your daily dose of whole grain, right?
I have never heard someone say they didn't like these, and if I ever do hear it, I might just punch them in the face for talkin smack about my momma's bars.
Ingredients:
1 1/2 c. flour
1 1/2 c. oatmeal
2 sticks + 2 tbsp. margarine (melted) (what? no oleo?)
1 c. + 2 tbsp. brown sugar
3/4 tsp. soda (bakin soda, not soda pop, goofus)
3/4 tsp. salt
1 bag caramels (get some kids to unwrap them all, but you've got to watch em like a hawk - as my mom used to when we were kids - in order to make sure they don't eat half the caramels you need for the recipe)
8 tbsp. milk
1 bag chocolate chips (keep your paws out of them, they're for the bars)
Oven temp: 350 degrees
Pan size: 9x13 cake pan
How to:
Mix together first 6 ingredients and pat into a 9x13-inch pan (save 1/4 for topping). Bake 10 minutes at 350 degrees; set aside. Melt caramels with milk. Sprinkle chocolate chips over baked mixture Spread melted caramel over chips, then top with remainin crumbs. Bake 15 more minutes at 350 degrees. Do not overbake! (or they will suck and be diamond-hard. I am very proud that my mom didn't leave out any important steps, like the oven temp or bake time. Too bad I can't say the same for lots of the other recipes on this site!!!)
Showing posts with label bars. Show all posts
Showing posts with label bars. Show all posts
Tuesday, October 7
Monday, October 6
Punkin Bars
Bars, bars, bars! The perennial classic, the foundation of the Midwest potluck dessert line!
If you need to bake somethin up real quick for a Fall Bake Sale (there are like 10 of them goin on at my job this week, so I've got bake sales on the brain...), you can't go wrong with Punkin Bars.
(Sorry, I just can't think of anythin snarky to say about Punkin Bars because I actually find them to be quite delish. But there will be other, more sinister bars to come in the future - I won't let you down!)
Ingredients:
2 c. sugar
1 c. salad oil (how bout vegetable or canola?)
4 eggs
2 c. flour
2 tsp. bakin powder
1 tsp. soda
1-1 1/2 tsp. cinnamon
2 c. pumpkin
FROSTIN:
1 (3 oz.) pkg. cream cheese
3/4 stick oleo (yay! oleo! I love that word!)
1 tbsp. vanilla
3 c. powdered sugar
Oven temp: 350 degrees
Pan size: 11x17-inch jelly roll pan (who on earth makes jelly rolls anymore? I think they call em "bakin sheets" these days...)
How to:
Mix all together and pour into a greased 11x17-inch jelly roll pan. Bake at 350 degrees for 20 to 25 minutes. (And THEN you frost them. Probably after they've cooled [of course, the recipe is sufficiently vague on this aspect, most likely because if you're dumb enough to frost your bars before you bake em, you shouldn't be allowed to play with the stove].)
If you need to bake somethin up real quick for a Fall Bake Sale (there are like 10 of them goin on at my job this week, so I've got bake sales on the brain...), you can't go wrong with Punkin Bars.
(Sorry, I just can't think of anythin snarky to say about Punkin Bars because I actually find them to be quite delish. But there will be other, more sinister bars to come in the future - I won't let you down!)
Ingredients:
2 c. sugar
1 c. salad oil (how bout vegetable or canola?)
4 eggs
2 c. flour
2 tsp. bakin powder
1 tsp. soda
1-1 1/2 tsp. cinnamon
2 c. pumpkin
FROSTIN:
1 (3 oz.) pkg. cream cheese
3/4 stick oleo (yay! oleo! I love that word!)
1 tbsp. vanilla
3 c. powdered sugar
Oven temp: 350 degrees
Pan size: 11x17-inch jelly roll pan (who on earth makes jelly rolls anymore? I think they call em "bakin sheets" these days...)
How to:
Mix all together and pour into a greased 11x17-inch jelly roll pan. Bake at 350 degrees for 20 to 25 minutes. (And THEN you frost them. Probably after they've cooled [of course, the recipe is sufficiently vague on this aspect, most likely because if you're dumb enough to frost your bars before you bake em, you shouldn't be allowed to play with the stove].)
Thursday, May 15
Spud Bars
Yes! Two things that Midwest Cookin just couldn't exist without: bars and potato buds!
These actually sound kind of good. I may have to break down, buy some 'buds and give these a shot...
Ingredients:
2 tbsp. diet margarine (what? yecch. I think I'll use butter.)
1/4 c. granulated sugar (I wonder what "non-granulated" sugar is?)
1/4 c. brown sugar (packed)
6 packets granulated sugar substitute (equal to 1/4 c. sugar) (oh god, yuck! chemicals! why not put another damned 1/4 c. sugar in these for cryin out loud!? it's not like a little more sugar's gonna kill ya...)
1/2 c. flour
1/2 tsp. bakin soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 egg
1 tsp. vanilla extract
1/2 c. potato buds
Oven temp: 350 degrees
Pan size: 8x8 bakin dish
How to:
In a large bowl, with electric mixer at medium-high speed, cream together margarine, granulated sugar, brown sugar and sugar substitute. (hell no. cut that out.) Beat in flour, bakin soda, salt an dcinnamon until well blended. With spatula, stir in egg and vanilla, then potato buds. Pour batter into non-stick 8-inch square bakin pan. Bake at 350 degrees for 20 minutes. Cut and remove from pan while still slightly warm. Makes 16 tow-inch square bars, about 75 calories each. (Oh, so these are some sort of diet spud bars? Hence the diet margarine and nasty sugar substitute? Well, why didn't you say so in the title of the recipe!? I guess with my little changes to the recipe they'd be no longer diet, but they'd definitely taste better.)
These actually sound kind of good. I may have to break down, buy some 'buds and give these a shot...
Ingredients:
2 tbsp. diet margarine (what? yecch. I think I'll use butter.)
1/4 c. granulated sugar (I wonder what "non-granulated" sugar is?)
1/4 c. brown sugar (packed)
6 packets granulated sugar substitute (equal to 1/4 c. sugar) (oh god, yuck! chemicals! why not put another damned 1/4 c. sugar in these for cryin out loud!? it's not like a little more sugar's gonna kill ya...)
1/2 c. flour
1/2 tsp. bakin soda
1/4 tsp. salt
1/4 tsp. cinnamon
1 egg
1 tsp. vanilla extract
1/2 c. potato buds
Oven temp: 350 degrees
Pan size: 8x8 bakin dish
How to:
In a large bowl, with electric mixer at medium-high speed, cream together margarine, granulated sugar, brown sugar and sugar substitute. (hell no. cut that out.) Beat in flour, bakin soda, salt an dcinnamon until well blended. With spatula, stir in egg and vanilla, then potato buds. Pour batter into non-stick 8-inch square bakin pan. Bake at 350 degrees for 20 minutes. Cut and remove from pan while still slightly warm. Makes 16 tow-inch square bars, about 75 calories each. (Oh, so these are some sort of diet spud bars? Hence the diet margarine and nasty sugar substitute? Well, why didn't you say so in the title of the recipe!? I guess with my little changes to the recipe they'd be no longer diet, but they'd definitely taste better.)
Sunday, January 13
Raisin Bars (Very Good!)
This recipe for bars is also from the Immanuel Dorcas Ladies' landmark book, Generations of Good Cookin. Bars are an important part of Midwest Cookin because they are like cookies but are much easier to tote to a potluck as a cold dish.
Marge Scheel provides us with this recipe for Raisin Bars (Very Good!). Apparently Marge needs to convince us of the bars' goodness, lest we be put off by the inclusion of health foods like raisins and oatmeal in the ingredients list.
Ingredients:
FLOUR MIXTURE:
1 1/2 c. flour
1 tsp bakin powder
1 c. brown sugar
1 1/2 c. quick oatmeal
3/4 c. butter
FILLIN:
2 c. raisins
1 1/2 c. hot water
1 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. vinegar (my guess is white or cider vinegar...I'm not sure that balsamic or red wine or rice vinegars would go too good with bars - like corn squeezins and pizza)
1 tbsp. butter
Oven temp: 325 degrees
Pan size: 9x13 bakin pan
How to:
For Flour Mixture: Put all together and work until thoroughly mixed. Press 2/3 of this mixture into a well greased and floured 9x13-inch pan. Save 1/3 for top.
For Fillin: Combine all ingredients for raisin fillin in a saucepan and boil until thickened, about 5 minutes. Spread over crumb mixture in the pan. Cover with remainin crumb mixture and bake at 325 degrees for 35 or 40 minutes. THESE ARE DELICIOUS. (Really, Marge, the added assurance at the end of the recipe is more of a turnoff for me. I mean, if that much convincin is needed...)
Marge Scheel provides us with this recipe for Raisin Bars (Very Good!). Apparently Marge needs to convince us of the bars' goodness, lest we be put off by the inclusion of health foods like raisins and oatmeal in the ingredients list.
Ingredients:
FLOUR MIXTURE:
1 1/2 c. flour
1 tsp bakin powder
1 c. brown sugar
1 1/2 c. quick oatmeal
3/4 c. butter
FILLIN:
2 c. raisins
1 1/2 c. hot water
1 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. vinegar (my guess is white or cider vinegar...I'm not sure that balsamic or red wine or rice vinegars would go too good with bars - like corn squeezins and pizza)
1 tbsp. butter
Oven temp: 325 degrees
Pan size: 9x13 bakin pan
How to:
For Flour Mixture: Put all together and work until thoroughly mixed. Press 2/3 of this mixture into a well greased and floured 9x13-inch pan. Save 1/3 for top.
For Fillin: Combine all ingredients for raisin fillin in a saucepan and boil until thickened, about 5 minutes. Spread over crumb mixture in the pan. Cover with remainin crumb mixture and bake at 325 degrees for 35 or 40 minutes. THESE ARE DELICIOUS. (Really, Marge, the added assurance at the end of the recipe is more of a turnoff for me. I mean, if that much convincin is needed...)
Subscribe to:
Posts (Atom)