Contributor: Cresta Peterson
2002 Cowley Cookbook
1 cup cocoa
3 1/2 cubes margarine
5 eggs
3 cups sugar
2 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3 tsp vanilla
Melt cocoa and margarine. Cool for a few minutes. Add the other ingredients. Mix well. Place on greased 11 x 28" cookie sheet. Bake at 350 degrees for approximately 30 minutes.
Chocolate Frosting:
1 cube of butter
3/4 cup cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk (add more if needed)
Mix ingredients until smooth. Frost brownies.
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Showing posts with label bar cookies. Show all posts
Showing posts with label bar cookies. Show all posts
Saturday, September 7, 2013
Toffee Pecan Bars
Contributor: Carol Brimhall
2002 Cowley Cookbook
2 cups flour
1/2 cup powdered sugar
1 cup cold butter
1 egg
1 can sweetened condensed milk
1 tsp vanilla
1 (10 oz) package English toffee bits or almond brickle
1 cup pecans, chopped
Combine flour and sugar. Cut in butter until the mixture is crumbly. Press into a greased 9 x 13" baking pan. Bake at 350 degrees for 15 minutes.
Combine the egg, milk and vanilla. Mix well. Fold in the toffee bits and pecans. Spoon over crust. Bake for 25 minutes until golden brown. Chill until firm before cutting.
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2002 Cowley Cookbook
2 cups flour
1/2 cup powdered sugar
1 cup cold butter
1 egg
1 can sweetened condensed milk
1 tsp vanilla
1 (10 oz) package English toffee bits or almond brickle
1 cup pecans, chopped
Combine flour and sugar. Cut in butter until the mixture is crumbly. Press into a greased 9 x 13" baking pan. Bake at 350 degrees for 15 minutes.
Combine the egg, milk and vanilla. Mix well. Fold in the toffee bits and pecans. Spoon over crust. Bake for 25 minutes until golden brown. Chill until firm before cutting.
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Thursday, September 8, 2011
Chocolate Syrup Brownies
Contributor: Joleen Crosby
CC Orginal
1/2 cup softened margarine
1 cup sugar
1 1/2 cup Hershey's chocolate syrup
4 eggs
1 14/ cup flour
1 cup chopped walnuts
1 cup chocolate chips
Beat margarine and sugar in large bowl. Beat in syrup, eggs and flour. Stir in nuts and chips. Pour into greased and floured 9 x 13" pan. Bake until toothpick inserted in center comes out clean. Cool completely. Frost, if desired.
Easy Milk Chocolate Frosting
Melt 3 T margarine in medium pan. Stir in 2 T cocoa until dissolved. Add 1 1/2 cup powdered sugar, 2 T milk and 1 tsp vanilla. Stir until smooth. Add more milk if necessary to make a soft spreading consistency. Frost brownies and let set until firm.
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CC Orginal
1/2 cup softened margarine
1 cup sugar
1 1/2 cup Hershey's chocolate syrup
4 eggs
1 14/ cup flour
1 cup chopped walnuts
1 cup chocolate chips
Beat margarine and sugar in large bowl. Beat in syrup, eggs and flour. Stir in nuts and chips. Pour into greased and floured 9 x 13" pan. Bake until toothpick inserted in center comes out clean. Cool completely. Frost, if desired.
Easy Milk Chocolate Frosting
Melt 3 T margarine in medium pan. Stir in 2 T cocoa until dissolved. Add 1 1/2 cup powdered sugar, 2 T milk and 1 tsp vanilla. Stir until smooth. Add more milk if necessary to make a soft spreading consistency. Frost brownies and let set until firm.
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Monday, August 29, 2011
Brownies
Contributor: Mable Cox
CC Original
2 eggs
1 tsp vanilla
2 cups brownie mix
2/3 cup nuts
Mix together. Put in 8" greased pan and bake at 350 for 20-25 minutes. Cut into squares.
Printable Version
CC Original
2 eggs
1 tsp vanilla
2 cups brownie mix
2/3 cup nuts
Mix together. Put in 8" greased pan and bake at 350 for 20-25 minutes. Cut into squares.
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Sunday, August 28, 2011
Fudge Jumbles
Contributor: Peggy Rasmussen
CC Original
"Using this recipe from Ina Welling, Julie Rasmussen won a 4-H blue ribbon at the Big Horn County Fair."
Melt over low heat, then set aside:
1-12 oz. package chocolate chips
1 can Eagle Brand Milk
3 T margarine
3/4 cup chopped nuts
1 tsp vanilla
Mix together:
1 cup margarine
2 eggs
1 tsp soda
2 cups brown sugar
2 1/2 cups flour
3 cups oats
1 tsp vanilla
1 tsp salt
1/4 cup peanuts
Cream margarine, sugar, eggs and vanilla. Add dry ingredients. Mix together well. Pour 1/2 of mixture into large cookie sheet, spreading with hands if necessary. Cover with chocolate mixture. Sprinkle remaining dough on top and bake at 350 degrees for 20-25 minutes.
Printable Version
CC Original
"Using this recipe from Ina Welling, Julie Rasmussen won a 4-H blue ribbon at the Big Horn County Fair."
Melt over low heat, then set aside:
1-12 oz. package chocolate chips
1 can Eagle Brand Milk
3 T margarine
3/4 cup chopped nuts
1 tsp vanilla
Mix together:
1 cup margarine
2 eggs
1 tsp soda
2 cups brown sugar
2 1/2 cups flour
3 cups oats
1 tsp vanilla
1 tsp salt
1/4 cup peanuts
Cream margarine, sugar, eggs and vanilla. Add dry ingredients. Mix together well. Pour 1/2 of mixture into large cookie sheet, spreading with hands if necessary. Cover with chocolate mixture. Sprinkle remaining dough on top and bake at 350 degrees for 20-25 minutes.
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Brownie Cookies
Contributor: Marlene Jones
CC Original
1/2 cup margarine
1 1/4 cup sugar
1 T molasses
1 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3 T cocoa
1/2 cup chocolate chips
Mix everything together in a bowl except flour. Cream well. Add flour. Put in greased square pan. Bake for 25-30 minutes at 350 degrees (or you can make cookies.)
Printable Version
CC Original
1/2 cup margarine
1 1/4 cup sugar
1 T molasses
1 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3 T cocoa
1/2 cup chocolate chips
Mix everything together in a bowl except flour. Cream well. Add flour. Put in greased square pan. Bake for 25-30 minutes at 350 degrees (or you can make cookies.)
Printable Version
Peanut Cookies
Contributor: Mrs. Olson
CC Original
2 cups brown sugar
1 cup butter
1 tsp salt
1 T vanilla
3 eggs
2 cups oatmeal
1 cup peanuts, ground
2 cups flour
1 tsp soda
1 tsp baking powder
Mix ingredients well. Roll into balls, place on cookie sheet. Smash with a fork. Bake until done at 350 degrees.
Printable Version
CC Original
2 cups brown sugar
1 cup butter
1 tsp salt
1 T vanilla
3 eggs
2 cups oatmeal
1 cup peanuts, ground
2 cups flour
1 tsp soda
1 tsp baking powder
Mix ingredients well. Roll into balls, place on cookie sheet. Smash with a fork. Bake until done at 350 degrees.
Printable Version
Microwave Quick Treat
Contributor: Shirley Busteed
CC Original
1-7 oz package butterscotch chips
1 cup margarine
Melt on high for 30 seconds. Add 1 package mini-marshmallows. Stir. Melt on high for 1 minute. Stir. Melt again. Mix until smooth. Add 1 box Rice Krispies. Spread in large cookie sheet.
Peanut Squares
Contributor: Beth Sibbett
CC Original
3 eggs
3 T cold water
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup cake flour
Combine egg yolks with cold water. Beat until thick and fluffy. add to 1/2 cup sugar. Mix thoroughly. Beat egg whites until stiff. Add remaining sugar. Beat thoroughly. Fold into first mixture. Sift flour, measure and sift with baking powder and salt. Fold into egg mixture. Add flavoring. Pour into well-oiled cake pan. Bake in moderate oven (375 degrees) for about 20 minutes. Cool. Cut in squares. Ice with any desired icing. Roll in ground peanuts.
Printable Version
CC Original
3 eggs
3 T cold water
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup cake flour
Combine egg yolks with cold water. Beat until thick and fluffy. add to 1/2 cup sugar. Mix thoroughly. Beat egg whites until stiff. Add remaining sugar. Beat thoroughly. Fold into first mixture. Sift flour, measure and sift with baking powder and salt. Fold into egg mixture. Add flavoring. Pour into well-oiled cake pan. Bake in moderate oven (375 degrees) for about 20 minutes. Cool. Cut in squares. Ice with any desired icing. Roll in ground peanuts.
Printable Version
Raisin-Filled Oatmeal Bars
Contributor: Charlcie Christensen
CC Original
1 1/2 cups flour
1 1/2 cups oatmeal
1 cup brown sugar (packed)
1/2 tsp soda
3/4 cup margarine
Stir together flour, oatmeal, soda and brown sugar. Cut in margarine until mixture is crumbly. Pat 2/3 of crums in bottom of ungreased 9 x 13" pan. Spread with raisin filling. Pat remaining crumbs over the top. Bake at 375 degrees for 25-30 minutes.
Raisin Filling:
In saucepan, combine 1/4 cup sugar, 1 T cornstarch, 1 cup water, 2 cups raisins. Cook and stir until thick and bubbly. (Rains are good ground or chopped.)
Note: these bars are moist and keep well.
Printable Version
CC Original
1 1/2 cups flour
1 1/2 cups oatmeal
1 cup brown sugar (packed)
1/2 tsp soda
3/4 cup margarine
Stir together flour, oatmeal, soda and brown sugar. Cut in margarine until mixture is crumbly. Pat 2/3 of crums in bottom of ungreased 9 x 13" pan. Spread with raisin filling. Pat remaining crumbs over the top. Bake at 375 degrees for 25-30 minutes.
Raisin Filling:
In saucepan, combine 1/4 cup sugar, 1 T cornstarch, 1 cup water, 2 cups raisins. Cook and stir until thick and bubbly. (Rains are good ground or chopped.)
Note: these bars are moist and keep well.
Printable Version
Sunday, July 10, 2011
Quick Choco-Oatmeal Cookies
Contributor: Peggy Rasmussen
CC Originals
"This is an unbaked cookie that our kids have nicknamed 'Barfies'."
4 cups sugar
1 cup milk
3 T cocoa
3 1/2 cups oatmeal
1 cup peanut butter
1 tsp vanilla
Mix together sugar, milk and cocoa and boil for one minute. Remove from flame and add remaining ingredients. Stir until thoroughly mixed and until peanut butter is melted. Pour into a buttered 9 x 13" cake pan and place in refrigerator.
Printable Version
CC Originals
"This is an unbaked cookie that our kids have nicknamed 'Barfies'."
4 cups sugar
1 cup milk
3 T cocoa
3 1/2 cups oatmeal
1 cup peanut butter
1 tsp vanilla
Mix together sugar, milk and cocoa and boil for one minute. Remove from flame and add remaining ingredients. Stir until thoroughly mixed and until peanut butter is melted. Pour into a buttered 9 x 13" cake pan and place in refrigerator.
Printable Version
Chewy Brownies
Contributor: Peggy Rasmussen
CC Original
1 cup butter
4 eggs
1/2 tsp baking powder
pinch of salt
2 cups sugar
1 1/2 cups flour
1/4 cup cocoa
1 tsp vanilla
Cream butter and sugar. Add eggs. Sift dry ingredients in and blend the entire mixture. Spread thin in a greased 9x13" pan. Bake 15-20 minutes at 400 degrees.
Printable Version
CC Original
1 cup butter
4 eggs
1/2 tsp baking powder
pinch of salt
2 cups sugar
1 1/2 cups flour
1/4 cup cocoa
1 tsp vanilla
Cream butter and sugar. Add eggs. Sift dry ingredients in and blend the entire mixture. Spread thin in a greased 9x13" pan. Bake 15-20 minutes at 400 degrees.
Printable Version
Chocolate Chip Cream Bars
Contributor: Beth Sibbett
CC Original
Mix together:
1/2 cup softened shortening
1/2 cup brown sugar
Stir in 1 cup flour, then flatten mixture in an UNGREASED cookie sheet with your hands.
Mix:
2 eggs, beaten
1 cup brown sugar
1 tsp vanilla
Stir in:
2 T flour
1 tsp baking powder
1/2 tsp salt
Add:
1 cup nuts
6 oz chocolate chips
Bake 25 minutes at 350 degrees. Cut into bars.
Note: Doubled, this makes enough for the large Wear-Ever Cookie sheets.
Printable Version
CC Original
Mix together:
1/2 cup softened shortening
1/2 cup brown sugar
Stir in 1 cup flour, then flatten mixture in an UNGREASED cookie sheet with your hands.
Mix:
2 eggs, beaten
1 cup brown sugar
1 tsp vanilla
Stir in:
2 T flour
1 tsp baking powder
1/2 tsp salt
Add:
1 cup nuts
6 oz chocolate chips
Bake 25 minutes at 350 degrees. Cut into bars.
Note: Doubled, this makes enough for the large Wear-Ever Cookie sheets.
Printable Version
Tuesday, June 28, 2011
Peanut Butter Cups
Contributor: Unknown
CC Original
1 cup margarine
1 3/4 cups graham cracker crumbs
2 1/3 cups powdered sugar
1 cup peanut butter
Melt butter over heat, beat and add other ingredients. Mix, then pat in 9x13" pan. Melt 2 cups milk chocolate chips and spread over top.
Printable Version
CC Original
1 cup margarine
1 3/4 cups graham cracker crumbs
2 1/3 cups powdered sugar
1 cup peanut butter
Melt butter over heat, beat and add other ingredients. Mix, then pat in 9x13" pan. Melt 2 cups milk chocolate chips and spread over top.
Printable Version
Pumpkin Brownies
Contributor: Beth Sibbett
CC Original
Mix 4 1/2 cups flour (I use whole wheat)
3 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp cinnamon
Add:
3 eggs
1 1/2 cups melted butter
4 1/2 cups sugar
2 1/4 cups pumpkin, cooked and mashed
Add: nuts, chocolate chips and raisins if desired. Bake at 350 degrees for 40 minutes.
Printable Version
CC Original
Mix 4 1/2 cups flour (I use whole wheat)
3 tsp baking powder
1 1/2 tsp salt
1 1/2 tsp cinnamon
Add:
3 eggs
1 1/2 cups melted butter
4 1/2 cups sugar
2 1/4 cups pumpkin, cooked and mashed
Add: nuts, chocolate chips and raisins if desired. Bake at 350 degrees for 40 minutes.
Printable Version
Caramel Bars
Contributor: Josephine Crosby
CC Original
"Josephine brought these yummy bars to a 4th of July cookout and they were gone in minutes."
Melt in microsave:
32 caramels
3 T butter
3 T milk
Mix separately:
1 cup oatmeal
1 cup flour
1/2 tsp salt
3/4 cup brown sugar
Pat 3/4 crumb mixture in 9x13" pan. Bake 5 minutes at 325 degrees. Spread caramel mixture over crust. Sprinkle with chocolate chips (and nuts, if desired). Add remaining crumb mixture to top. Bake 15 more minutes at 325 degrees. DO NOT OVER BAKE!
Printable Version
CC Original
"Josephine brought these yummy bars to a 4th of July cookout and they were gone in minutes."
Melt in microsave:
32 caramels
3 T butter
3 T milk
Mix separately:
1 cup oatmeal
1 cup flour
1/2 tsp salt
3/4 cup brown sugar
Pat 3/4 crumb mixture in 9x13" pan. Bake 5 minutes at 325 degrees. Spread caramel mixture over crust. Sprinkle with chocolate chips (and nuts, if desired). Add remaining crumb mixture to top. Bake 15 more minutes at 325 degrees. DO NOT OVER BAKE!
Printable Version
Sunday, June 26, 2011
Peanut Butter Bars
Contributor: Ruth Eyre
CC Original
Note: These are not Reese's bars, but still delicious!
1 cup crunch peanut butter
2/3 cups soft butter
2 cups brown sugar
1 cup flour
1 tsp vanilla
3 eggs
1/2 tsp salt
Combine peanut butter, vanilla and margarine in large bowl; beat with electric beater until well-blended. Beat in sugar until light and fluffy; beat in eggs, one at a time.
Stir in flour and salt just until well-blended; spread batter in greased 13 x 9 x 2" pan.
Bake in moderate oven (350 degrees) for 35 minutes or until center springs back when touched. Remove to wire rack, cool slightly.
Combine 3/4 cup sifted powdered sugar and 2 tsp water to smooth; drizzle over top, swirl with back of spoon. Melt 1/4 cup semi-sweet chocolate chips and 1 tsp shortening in double boiler; drizzle over white glaze. Cool. Cut into 36 bars. Remove from pan with spatula.
Note: I seldom do step 4 as they are quite rich without the frosting.
Printable Version
CC Original
Note: These are not Reese's bars, but still delicious!
1 cup crunch peanut butter
2/3 cups soft butter
2 cups brown sugar
1 cup flour
1 tsp vanilla
3 eggs
1/2 tsp salt
Combine peanut butter, vanilla and margarine in large bowl; beat with electric beater until well-blended. Beat in sugar until light and fluffy; beat in eggs, one at a time.
Stir in flour and salt just until well-blended; spread batter in greased 13 x 9 x 2" pan.
Bake in moderate oven (350 degrees) for 35 minutes or until center springs back when touched. Remove to wire rack, cool slightly.
Combine 3/4 cup sifted powdered sugar and 2 tsp water to smooth; drizzle over top, swirl with back of spoon. Melt 1/4 cup semi-sweet chocolate chips and 1 tsp shortening in double boiler; drizzle over white glaze. Cool. Cut into 36 bars. Remove from pan with spatula.
Note: I seldom do step 4 as they are quite rich without the frosting.
Printable Version
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