Tag: bars

Desserts

Rhubarb Pudding Bars

cathysmahaLeave a comment

Rhubarb recipes are always on my search list and this recipe didn’t disappoint. Although the photo in the original recipe showed a crumble top, the recipe calls for whipped cream. I followed the original recipe and was very happy with the results. I first served this to my two grandsons and expected a ‘yuck’ when they saw the fruit filling, but no! They both thought it was yummy and asked for seconds.

It would be fun to play with this recipe and use cherry filling instead of the rhubarb, or any other fruit. It’s a refreshing dessert for the warm spring and summer months.

Rhubarb Pudding Bars

INGREDIENTS:
  • For the Crust:
    • 1 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, cold and cubed
  • For the Filling:
    • 3 cups chopped fresh rhubarb
    • 1 1/2 cups granulated sugar
    • 1/4 cup all-purpose flour
    • 3 large eggs
    • 1/2 tsp vanilla extract
  • For the Pudding Layer:
    • 1 package (3.4 oz) instant vanilla pudding mix
    • 2 cups cold milk
  • For the Topping:
    • 1 cup heavy cream
    • 2 tbsp powdered sugar
    • 1/2 tsp vanilla extract
DIRECTIONS:
  1. For the Crust: Preheat over to 350 degrees F. Line a 9×13 inch baking dish with parchment paper. (Fork-Lore Note: Next time I would butter the baking dish instead of fighting the parchment paper to cut and serve.) In a medium bowl combine 1 cup flour and 1/4 cup granulated sugar. Cut in the butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared baking dish. Bake for 15 minutes, or until lightly golden. Remove from oven and let cool slightly.
  2. For the Filling: In a large bowl, mix together the chopped rhubarb, 1 1/2 cups granulated sugar, 1/4 cup flour, eggs and 1/2 tsp vanilla extract until well combined. Pour the rhubarb mixture over the cooled crust. Return to the oven and bake for 35-40 minutes, or until the filling is set. Let cool completely.
  3. For the Pudding Layer: In a medium bowl, whisk together the vanilla pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken. Spread the pudding layer over the cooled rhubarb layer. Refrigerate until set, about 1 hour.
  4. For the Topping: In a large bowl, beat the heavy cream, powdered sugar, and 1/2 tsp vanilla extract until stiff peaks form. Spread the whipped cream over the pudding layer. Refrigerate for at least 4 hours, or overnight, before serving.

Recipe from Eva Recipes

Desserts

Dutch Letter Bars

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Dutch Letters are a pastry delicacy that I must purchase when I visit family in Iowa. Extra Dutch letters are always in my bag to bring back to Colorado for my family to enjoy. A few years ago, my sister told me about the recipe for Dutch Letter Bars that she makes often, and people always like them. My first batch was delicious and reminds me of lemon bars but with an almond twist. They are quite rich, so a small square is plenty but so good!

Dutch Letter Bars

INGREDIENTS:
  • 2 sticks butter
  • 8 oz. almond paste
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • slivered almonds and sugar for top (optional)
DIRECTIONS:
  1. Melt together butter and almond paste, then beat with electric mixer.
  2. Stir in eggs, sugar and flour.
  3. Pour into greased 9×13″inch pan.
  4. Bake at 350 degrees for 25 minutes. Can be covered with slivered almonds or sugar when done.

Recipe from Corn Carnival Cookbook, 90 Years of Family Fun, Gladbrook, Iowa

Desserts · Family Favorites · Holidays

Easy Pecan Shortbread Bars

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The Easy Pecan Shortbread Bars are to die for. Daughter, Sarah, is the master of this recipe. The bars are rich, and so yummy. If you bring these to holiday gathering, be prepared to be on the hook for this recipe for all future events.

Easy Pecan Shortbread Bars Recipe

INGREDIENTS:
  • Shortbread Crust
    • ½ cup butter {softened}
    • ⅓ cup brown sugar {packed}
    • ½ teaspoon salt
    • 1 ½ cups flour
  • Pecan Filling
    • ¼ cup butter
    • ½ cup brown sugar {packed}
    • ¼ cup honey
    • 2 Tablespoons heavy cream
    • ½ Tablespoon vanilla extract {or vanilla bean paste}
    • 2 cups pecans {roughly chopped}
DIRECTIONS:
  1. Shortbread Crust
    • Preheat the oven to 375 degrees. Prepare a 9×9 pan by lining it with parchment paper and spraying with non-stick cooking spray, set aside. 
    • Using an electric mixer, cream together the butter and brown sugar until it is light and fluffy.  Add salt and flour, continue to mix until it resembles coarse crumbs.  Pour mixture into prepared pan and pat down into an even layer.  Bake for 15 minutes or until the sides start to turn golden brown.  Remove from oven and cool.
  2. Pecan Filling
    • Once crust has cooled, preheat oven to 325 degrees.  Combine butter, brown sugar, honey and heavy cream in a small sauce pan over medium-high heat.  Stir mixture and cook until it boils.  Remove from heat, add vanilla and stir.  Finally, add the chopped pecans and stir until coated. Pour the filling over the prepared crust.  Spread filling out into an even layer and bake for 15-20 minutes or until the filling is bubbly.  Remove from the oven and sprinkle the top with a small amount of flakey sea salt {optional}.  Cool and cut your pecan shortbread bars into squares.  Store in an air tight container for up to 5 days or freeze for up to 3 months.

Notes

  • Don’t skip the step of preparing the pan for this pecan bars recipe.  The topping is super sticky, so be sure that parchment paper goes up the sides of the pan.  I would also spray with nonstick cooking spray to be sure that it will remove easily.
  • The shortbread dough may look crumbly when you pour it into the pan but that is how it is supposed to be. It will come together as you press it into the pan and create a buttery shortbread crust.
  • This recipe can be easily doubled and made in a 9×13 pan. This will give you a good amount of bars and is great for feeding a crowd. 

Variations:

  • Chocolate Shortbread: Add cocoa powder to the shortbread crust ingredients for a delightful chocolate twist.
  • Spiced Crust: Add a pinch of ground cinnamon, nutmeg, or cardamom to the shortbread crust for a warm and aromatic touch.
  • Chocolate Pecan: Sprinkle chocolate chips or chunks over the shortbread crust before adding the pecan filling for a chocolatey delight.
  • Coconut Pecan: Mix shredded coconut into the pecan filling for a tropical twist.

Recipe from PracticallyHomemade

Desserts

Rhubarb Strawberry Crumble Bars

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My rhubarb plant finally produced enough fruit to make a dessert and the crumble bars hit the mark. In my rush to make the recipe I forgot to pulse the crust in the food processor but the results were still delicious, although a bit chewier than the original recipe. Delicious topped with whipped cream or ice cream!

Rhubarb Strawberry Crumble Bars

INGREDIENTS:

Crust:

  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1/4 cup chopped pecans

Fruit Filling:

  • 1 1/4 cups finely chopped strawberries
  • 1 1/4 cups finely chopped rhubarb
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
DIRECTIONS:
  1. Preheat oven to 375 degrees F. Spray an 8×8 baking pan with cooking spray.
  2. Combine oats, flour, brown sugar, baking soda and salt in the bowl of a food processor. Pulse twice to combine. Add butter, pulse until well incorporated. Measure our 1 cup of oat misture and reserve for topping. Transfer remaining dough to prepared baking pan. Press down firmly to form an even crust.
  3. In a medium bowl, combine strawberries, rhubarb, sugar and cornstarch. Spread the fruit filling over the crust.
  4. In a small bowl, combine the reserved oat mixture with the chopped pecans. Sprinkle the topping over the fruit filling.
  5. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly in spots around the edges. Transfer the pan to a rack and let cool completely before cutting into bars.

Recipe from United Healthcare RENEW magazine

Cookies and Bars · Desserts

Caramel Cookie Bars

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Caramel Cookie Bars should be classified as a sin…but a very delicious one! Daughter, Megan, made these to take to friends that recently had a baby and she shared a piece with me. Oh my gosh! They are decadent and perfect for a special occasion.

Caramel Cookie Bars

INGREDIENTS:
  • 1 cup salted butter softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips/chopped chocolate use your favorite (I like a combination of milk and semi sweet)
  • 40 Werther’s Soft Caramels (this is 2 small packages)
  • 1/2 cup sweetened condesned milk
  • sea salt optional
DIRECTIONS:
  1. Preheat the oven to 350°.
  2. Prepare a 9×9 pan by lining it with parchment paper or spraying it with non stick spray.
  3. Measure out the chocolate chips/chopped chocolate into a bowl. Set aside.
  4. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
  5. Scrape the sides of the bowl and mix in the egg add vanilla.
  6. Once completely combined, stop the mixer and add in the flour, baking soda and salt.
  7. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips/ chopped chocolate into the mixer and allow everything to mix together.
  8. Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing. Set the cookie dough aside.
  9. In a medium sauce pan over medium heat, stir to combine the caramels and sweetened condensed milk until smooth. Remove from heat and set aside.
  10. Divide the dough in half and press half into the bottom of your prepared 9×9 pan.
  11. Pour the caramel mixture on top of the cookie dough. Spread until evenly covered.
  12. Take large portions of the remaining cookie dough, flatten them in your hand and then place on top of the caramel.
  13. Bake in your 350° oven for 25-35 minutes, or until the top is golden brown and the center is just set.
  14. Sprinkle with sea salt, if desired.
  15. Let the cookie bars cool COMPLETELY before cutting.
  16. Cut the bars into your desired size and serve.
  17. Store in an air tight container for up to 3 days.

Recipe from CookingwithKarli.com

Cookies and Bars · Family Favorites

Lemon Bars

cathysmahaLeave a comment

Who doesn’t love a lemon bar?  I associate Lemon Bars with Spring, warmer weather, longer days, and early spring flowers.  The tart filling paired with the shortbread crust. Yummo!

LEMON BARS

Shortbread Crust

Lemon Filling

2 cups granulated sugar
6 Tablespoons all-purpose flour
6 large eggs, room temperature
1 cup fresh lemon juice (about 4 lemons)
optional: confectioners’ sugar for dusting

  • Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
  • Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.
  • Make the filling: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.
  • Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
  • Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
  • Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.

Recipe from SallysBakingAddiction.com

 

Cookies and Bars · Family · Family Favorites

Snickerdoodle Bars

cathysmahaLeave a comment

Snickerdoodles have always been a family favorite.  What do you do when you want a Snickerdoodle but too lazy to make individual cookies?  You find a Snickerdoodle Bar recipe.  I doubled the recipe and made it in a 9 x 13 pan lined with parchment paper.  This recipe is easy and uses ingredients that are in most pantries.  Another recipe that will be made over and over again.

SNICKERDOODLE BARS

  • 1/2 c. Butter, room temp. (can use Vegan butter)
  • 1 Egg room temp.
  • 3/4 c. Granulated Sugar
  • 1/4 c. Brown Sugar
  • 1 tsp. Vanilla
  • 1 1/2 c. Flour
  • 3/4 tsp. Cream of Tartar
  • 1/4 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3/4 tsp. Cinnamon

Cinnamon Sugar Topping:

  • 2 Tbsp. Granulated Sugar
  • 2 tsp. Cinnamon
  • Allow butter and egg to come to room temperature. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside.
  • In a bowl, mix together butter, granulated sugar, and brown sugar until combined.
  • Add vanilla and egg and stir until fully mixed.
  • Add flour, cream of tartar, baking soda, salt, and cinnamon to the bowl. Fold into the butter mixture until combined. Evenly spread the batter into the baking dish.
  • In a small bowl stir together sugar and cinnamon for the topping. Sprinkle on top of the cookie batter. Bake for 35-40 minutes.

Remove from oven and allow to cool in the pan for about 10 minutes before removing and cutting into 16 squares.

Recipe from Mylifeafterdairy

Maple Pumpkin Oatmeal Breakfast Bars
Breakfast · Cookies and Bars · Health · Holidays · New Favorite

Maple Pumpkin Oatmeal Breakfast Bars

cathysmaha1 Comment

Breakfast oatmeal in a bar or cake form is my favorite.  Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name.  Daughter, Megan, told me about these bars and made a batch for me a few weeks ago.  They are absolutely delicious and the original recipe was posted by IowaGirlEats,  a website my girls and I love!

Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.

I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either.  Healthy and delicious breakfast!

Maple Pumpkin Oatmeal Breakfast Bars

2-1/2 cups gluten-free old fashioned oats, divided
1 cup milk, any kind (I used unsweetened almond milk)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup (not pancake syrup)
1/4 cup coconut oil, melted
1 egg
1 teaspoon vanilla
2 Tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pecan halves, roughly chopped (optional)

  • Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  • Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
  • Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
  • Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

Recipe from Iowa Girl Eats

Maple Pumpkin Oatmeal Breakfast Bars

Breakfast · Cookies and Bars · Gluten Free · Health · New Favorite

Berry Oatmeal Breakfast Bars

cathysmaha1 Comment

These Berry Oatmeal Breakfast Bars are great for breakfast on-the-go or for a snack.  The bars are free of refined sugar and gluten.  The original blueberry recipe from Iowa Girl Eats is delicious (of course everything she makes is!).  My second batch was made with blueberries and raspberries…Yum!  I may try to substitute applesauce for the bananas on a future batch for family members that don’t like the taste of bananas.

Wouldn’t these be great to freeze and have on hand especially for busy Moms once the kids are back to school?

BERRY BREAKFAST OATMEAL BARS

  • 2.5 cups certified gluten-free old fashioned oats, divided (I actually just used the food processor on all of the oats)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1/2 cup mashed banana (about 2 small or 1 large banana)
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1 heaping cup of berries
  1. Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  2. Add 1 cup old fashioned oats to food processor or blender and process until oats have turned into flour (Note:  I blended the entire 2.5 cups).  Set aside.  Alternatively you can use a scant cup of oat flour.
  3. Add milk, mashed banana, honey, coconut oil, egg, and vanilla to a large bowl then whisk to combine.  Add remaining 1.5 cups oats, oat flour, cinnamon, baking powder, and salt then stir to combine.  Fold in the berries then pour batter into greased baking pan.
  4. Bake for 35-40 minutes or until the edges are golden brown and the center has set.  Cool before slicing into bars and store in the refrigerator.  Alternatively, you can individually wrap the bars in Saran Wrap and freeze.

Recipe adapted slightly from: Iowa Girl Eats

Cookies and Bars · Desserts · New Traditions

Lemon Raspberry Streusel Bars

cathysmahaLeave a comment

Raspberries may very well be my favorite fruit and would certainly be on my ‘last dinner’ list.  This recipe started out to be Lemon Blueberry Bars as the original recipe stated.  Midway through making the bars, I realized the frozen blueberries were off, so quickly switched to raspberries that I had in the freezer.  Frankly, I love the results.  Even the nutmeg called for in the original recipe suited the raspberries.

Another new favorite!

LEMON RASPBERRY STREUSEL BARS

yield: 24 BARS

CRUST:
2 cups all-purpose flour
2 tablespoons granulated white sugar
2 teaspoons grated lemon zest
pinch of salt
1/2 cup (1 stick) butter, chilled and cut into small pieces
1 large egg
1 teaspoon vanilla extract

FILLING:
2 cups fresh raspberries (I thawed frozen raspberries)
1/4 cup granulated white sugar
1/8 teaspoon ground nutmeg

TOPPING:
5 Tablespoons butter, at room temperature
1/2 cup (packed) brown sugar
3/4 cup all-purpose flour

  • Preheat oven to 400°F. Spray a 9×13-inch pyrex pan with nonstick spray.
  • Prepare the crust: In a medium bowl, stir together the flour, sugar, zest and salt. Cut in the butter until the mixture resembles coarse crumbs.
  • In a separate bowl, beat the egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake 12 to 15 minutes until golden. Remove from oven and set aside to cool slightly. (Keep the oven on)
  • Sprinkle raspberries over the crust. In a small bowl, combine the 1/4 cup sugar and nutmeg; sprinkle over the raspberries.
  • Prepare the topping: In a medium bowl, use a rubber spatula to cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly, like streusel. Sprinkle over the raspberry layer.
  • Bake for 20 to 25 minutes until browned. Cool.

Recipe adapted from RecipeGirl.com