Swedish Dream Bars

I found this recipe at Christmas time in 2007 at My Sister’s Kitchen and each year have planned to make some for the holidays.  Once again this year, I failed to have them in time for Christmas but did make them for a rainy January day and they are wonderful.  They are very rich, so one or two bars will be plenty per serving.

SWEDISH DREAM BARS

The Crust:

• ½ cup butter
• 2 Tblsp. dark brown sugar
• 1 cup all-purpose flour

The Topping:

• ¼ cup all-purpose flour
• 1-½ cups dark brown sugar
• ¼ tap. baking powder
• ½ tsp. salt
• 2 beaten eggs
• 1 tsp. vanilla
• 1 cup walnuts, chopped coarsely
• 2-3 Tblsp. powdered sugar for sprinkling

Preheat oven to 350 degrees F
Butter a 9-inch baking pan

In a medium bowl, mix together the butter, 2 Tblsp. sugar and 1 cup flour.  Press this mixture into the buttered baking dish.  Bake @ 350 degrees F for 12 minutes.  Remove from oven and set on a rack.

In the same bowl, place ¼ cup flour, 1-½ cups sugar, baking powder, salt, eggs and vanilla.  Mix together until smooth.

Add the chopped walnuts.  Pour this mixture over the baked crust and return to oven to bake for 25 minutes.  Place on rack to cool.

Press powdered sugar through a fine mesh strainer to cover the top of the cake.

Cut into 16 bars.

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Salted Caramel Grahams

I had made a similar cookie with a chocolate coating and my daughter wondered how they would be without the chocolate.  I also changed from slivered almonds to roughly chopped whole toasted almonds and added a sprinkling of sea salt.  We found out they are absolutely delicious – buttery, crisp, lots of nuts and the sea salt adds an extra bit of punch.  My family loved them.  Also, fast and easy to put together.

SALTED CARAMEL GRAHAMS

• 12 long graham crackers
• 1-1/2 cups chopped toasted almonds
• 1 cup butter (the real thing)
• 1 cup dark brown sugar
• 1 tsp. sea salt

Line 11 x 16 inch jelly roll pan (with lips) with parchment paper.  Lay graham crackers in pan to fit snugly.

Sprinkle with almonds and set aside.

Put butter and brown sugar in a saucepan, and bring to a full rolling boil while stirring constantly (about 4 minutes).

Pour the hot caramel carefully over the almond/graham cracker base, spreading to cover all of the crackers and nuts.  You can use a spoon to dip up small amounts and patch any uncovered spots.  Sprinkle with sea salt.

Place in a 350° F oven for 8-10 minutes, or until bubbly all over.  Place on a wire rack and cool to room temperature.

Using a knife, pry up pieces of the cookie and break into serving-size pieces.

Good either chilled or at room temperature – caramel is softer at room temperature.  This recipe makes a lot of very rich pieces.

They’re hard to resist.

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No-Bake Club Cookie Squares

This recipe is adapted from one on Delightful Country Cookin’.   It’s easy to mix and heat in just one pan and requires no baking – just 30 minutes of chilling time.  The squares are delicious – crispy with a sweet, creamy peanut butter topping.

NO-BAKE CLUB COOKIE SQUARES

• 24 Club crackers
• 1/4 cup butter
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup graham cracker crumbs (3 graham strips)
• 2 Tblsp. undiluted evaporated milk
• 1/3 cup creamy peanut butter
• ¼ cup milk chocolate chips (Ghirardelli)
• 1/4 cup peanut butter chips

Butter an 8×8 inch pan

Line the bottom of a buttered 8x 8 inch baking pan with a single layer of 12 crackers; set aside.

Melt butter in a medium saucepan over medium-low heat; add sugars, graham cracker crumbs and milk.  Heat over medium-high heat until sugars dissolve, stirring often – about 1 minute.  Spread over mixture crackers in pan.  Arrange another single layer of 12 crackers on top; set aside.

In the same medium saucepan combine peanut butter, chocolate chips and peanut butter chips and heat over low heat until melted, stirring until smooth and creamy.  Spread over crackers and chill about 30 minutes until firm.

Cut into 16 squares to serve.

Can be stored without refrigeration at temperatures under 75 degrees.

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Mother’s Brown Sugar Brownies

In 1945, I was 13 years old, in the 8th grade at old Highland School in Cincinnati’s East End.

I especially loved my home economics cooking class and our teacher, Mrs. Geoghan.  We spent a lot of time chatting together and she would show me a few vintage (even at that time) cookbooks she had on her desk.  I especially coveted one called All About Home Baking published by General Foods in 1933.  There were a few pages in color that I really enjoyed…

….and loads of black and white how-to photographs along with their great recipes.

I wasn’t in the habit of asking for things, even of my parents, but for some reason felt comfortable in asking Mrs. Geoghan if I could have this book – and she gave it to me!

It was an absolute treasure to me – I read and reread the recipes and gazed at the pictures, imagining myself making all of these wonderful baked goods.

My mother didn’t own a cookbook and normally didn’t keep recipes, but she did write a favorite brownie and frosting recipe on a back page in the book.

These brownies were in her repertoire of brunch-type foods to make in the summertime when my sister and I would sleep until almost noon and come downstairs to a baked treat of some kind.  She didn’t include instructions for the brownies, but I made some recently to see if they were as good as I remembered them.  They are.  I omitted the frosting this time but it’s also delicious and easy to make.

I baked mine the way Mother always made hers – in a 9×13 pan which results in a very thin bar.  We only had butter in the house for Thanksgiving, so I’m sure she used margarine (oleo) for her frosted brownies.

MOTHER’S BROWN SUGAR BROWNIES

• ¼ cup butter
• 1 cup light brown sugar
• 1 egg, beaten
• 1-½ cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. vanilla
• ½ cup chopped nuts

Preheat oven to 350 degrees F

Grease and flour a 9×13 baking pan

In a mixing bowl, cream the butter and brown sugar, add the egg.

In a separate small bowl, whisk together the flour, baking powder and salt.  Stir into the butter mixture just until blended.  Stir in vanilla and nuts.  Spread and pat into a greased and floured 9×13 pan.

Bake @ 350 degrees for approximately 12-15 minutes.  Bars should be slightly soft when removed from oven.  Place on a rack to cool.

Serve plain or with Mother’s Quick Caramel Frosting.  Cut into bars to serve.

MOTHER’S QUICK CARAMEL FROSTING

1 cup light brown sugar (packed)
2 Tblsp. butter
2 Tblsp. water
1 tsp. vanilla
1-½ cups confectioners’ sugar

Put brown sugar, butter and water in a medium saucepan and bring to a boil.  Cool slightly.  Add vanilla and confectioners’ sugar.  Beat well and spread on brownies.

This wonderful cookbook often turns up in antique malls and in various versions on a lot of websites such as Amazon and eBay.

My Mother, 1945

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Toffee Nut Bars

My daughter-in-law grew up in Merrillville, Indiana, and for my birthday in 1989, she sent me a copy of her church’s cookbook, SS. Peter & Paul Treasure Chest of Recipes.  There are so many good recipes in this book and these bars are a favorite – all of the family loved them.

TOFFEE NUT BARS

Crust Base:

• 2 Tblsp. margarine
• 2 Tblsp. Crisco
• 1/4 cup light brown sugar
• 1/2 cup all-purpose flour

Preheat oven to 350 degrees F

Have an ungreased 8 inch x 8 inch pan ready

Mix together margarine, Crisco and brown sugar.  Stir in flour.  Press and flatten with hand to cover bottom of ungreased 8×8″ pan.  Bake 10 minutes @ 350 degrees F.

While crust is baking, make topping:

• 1 egg
• 1/2 cup light brown sugar
• 1/2 tsp. vanilla
• 1 Tblsp. all-purpose flour
• 1/4 tsp. salt
• 4 oz. (about 3/4 cup) Heath Chocolate Toffee Bits*
• 1/2 cup chopped nuts

*Or chop chocolate toffee candy coarsely to make 3/4 cup

Beat egg, stir in sugar and vanilla.

Mix flour, baking powder and salt together and add to egg mixture.  Mix in toffee bits and nuts.  Spread over baked crust base.  Dampening palms with water will help to spread the topping.  Bake for 20 minutes @ 350 degrees F until topping is golden brown.

Cool for 5 minutes on a wire rack, then loosen side edges and cut into bars.  Keep in pan to cool on wire rack.

Makes 9 rich and delicious bars.

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Pine Nut Honey Bars

This recipe is adapted from one I found on Baking Obsession in June of 2009.  The unique flavor of the pine nuts makes this a special cookie.

PINE NUT HONEY BARS

For the crust:

• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• ½ tsp baking powder
• ½ tsp ground coriander
• ¼ tsp salt
• 1/2 cup chilled butter, cut into small cubes
• 1 large egg
• ½ tsp vanilla

For the filling:

• 1/3 cup honey
• ¼ cup packed light brown sugar
• ¼ tsp salt
• 4 Tblsp. chilled butter, cut into small cubes
• 1 ½ cups pine nuts, lightly toasted

Center an oven rack and preheat the oven to 375 degrees F.

Spray a 9-inch square pan with oil and line the pan with parchment paper

To make the crust:
In a medium bowl, mix together the flour, sugar, baking soda, coriander, and salt until combined. Add the chilled butter cubes and mix with your fingers until the mixture resembles a coarse meal.

In a small bowl, lightly whisk the egg and vanilla, then mix with a fork into the flour mixture until moist crumbs form.

Press the dough into the bottom of the prepared pan, prick with a fork and freeze until firm, for about 15 minutes.

Then bake the crust until light golden brown, about 20 minutes.  Set on a wire rack.  Pour on filling while crust is still hot.

To make the filling :
While the crust is baking, make the filling. Combine the honey, brown sugar, and salt in a medium heavy saucepan. Heat over medium heat, stirring, until the sugar dissolves and the mixture comes to a boil. Boil, without stirring, for 2 minutes. Then add the butter and boil,  stirring, for another minute. Remove from the heat and stir in the pine nuts until the nuts are coated with the honey mixture.

Pour the filling over the baked, hot crust and return to the oven. Bake until the filling is bubbling and caramelized, for about 15 minutes. Transfer the pan onto a cooling rack and cool completely.

Lift from the pan using the edges of the parchment paper.  Remove paper and slice into squares.

The cookies can be kept in an airtight container at room temperature, for one week.

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Royal Wedding, Royal Doulton and Lemon Squares

My youngest daughter can’t wait for the Royal Wedding on April 29.  She and her daughter have their vintage hats and are ready for the big event to begin.

My daughter also is a fan of the British sitcom, Keeping Up Appearances.  In honor of the upcoming nuptials, she made me a card with information on Hyacinth’s Royal Doulton china (“with the hand-painted periwinkles”) along with a beautiful bowl in that pattern.  No wonder Hyacinth is so proud.

She also included some of her blue-ribbon, devastatingly rich Lemon Squares – good enough to serve to William and Kate.

Now, if I can find a suitable hat, I’ll be all ready to watch the wedding this Friday morning.

Here’s the recipe for the Lemon Squares.

SHANNON’S BLUE RIBBON LEMON SQUARES

• 1 cup softened butter
• 2 cups all-purpose flour
• ½ cup confectioners’ sugar
• 4 eggs, slightly beaten
• 2 cups granulated sugar
• 6 T lemon juice
• ½ tsp baking powder plus 1 Tblsp. flour
• Additional confectioners’ sugar for sprinkling when baked

Preheat oven to 375 degrees F

Grease a 9x13x2 inch pan

Combine butter, 2 cups flour and confectioners’ sugar; blend well.  Press into greased 9x13x2 pan.  Bake @ 375 for 15 minutes.  REDUCE HEAT TO 325 degrees F.

Combine eggs, sugar, lemon juice, baking powder and 1 Tblsp. flour in mixer bowl; blend well.  Pour over crust.  Bake @ 325 degrees F for 40-50 minutes or until firm and lightly browned.  Sprinkle with additional confectioners’ sugar and allow to cool on a wire rack.  Cut into squares.

Refrigerate leftovers.  Delicious cold or at room temperature.

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Apricot Spice Bars with Lemon Glaze

I have a large collection of county and state fair cookbooks, and this recipe came from an Indiana county fair book, 100 Blue Ribbon Cookies. The cookies are baked in a large jellyroll pan, 15x10x1, so you get a lot of thin, delicious bars with apricots and nuts plus a tart lemon glaze.

APRICOT SPICE BARS WITH LEMON GLAZE

Bar cookies:

• 1/3 cup shortening
• 1-1/2 cups light brown sugar
• ½ cup honey
• 3 eggs
• 1-3/4 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• ½ tsp ground cloves or allspice
• 1 cup dried apricots, finely chopped
• 1 cup chopped nuts

Preheat oven to 350 degrees F.  Grease a 15x10x1 jellyroll pan.

Cream together shortening, sugar and honey – beat in eggs.  Sift together dry ingredients and add to creamed mixture – stir well.  Fold in apricots and nuts.  Spread in greased 15x10x1 (jelly roll) pan.

Bake @ 350 degrees F for about 20 minutes until cookies are golden brown.  Cool in pan on wire rack for 10-15 minutes.

LEMON GLAZE

• ¾ cup confectioners’ sugar
• 1 T lemon juice

Mix sugar and lemon juice together to make a glaze.

Brush warm cookies with lemon glaze.

Cut into squares and continue to cool on wire rack.

In my recipe binder, I have a note:  First made June 10, 1995 to take to a picnic on Brookville Lake in Brookville, Indiana.  Everybody loved them.

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Banana Peach Bars

I first made this bar cookie in 1996,  adapted from a recipe in a Pillsbury Classic cookbook.  It’s very good, not too rich and stays moist for several days.

• 1 egg
• 1/2 cup light brown sugar
• 1/2 cup peach preserves (I used my homemade preserves)*
• 1/2 cup mashed banana (one medium)
• 1/2 tsp. vanilla
• 1/4 cup margarine, melted
• 1/2 cup plus 2 Tblsp. all-purpose flour
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup chopped walnuts

Preheat oven to 350 degrees F.  Grease a 9×9 pan.

No electric mixer needed – in a medium bowl whisk the egg, then stir in  brown sugar, peach preserves, mashed banana, melted margarine and vanilla.

In a separate small bowl, whisk together the flour, baking powder, baking soda and salt.  Stir into the banana mixture just until the dry ingredients are incorporated.  Stir in chopped nuts.

Pour into a greased 9×9 pan.  Bake @ 350 degrees F for approximately 30 minutes until cake tests done when a tester is inserted in the center.

Cool in the pan on a wire rack.

Cut into 8 bars.

*Missouri Peach Preserves

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Honey Nut Bars–Low Fat

This is a nice reduced-fat bar cookie that I found on All Recipes.  My daughters and I enjoy the strong honey flavor in these cookies.

HONEY NUT BARS

• 2 Tblsp. butter
• 1/2 cup honey
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/2 cup chopped toasted walnuts
• 1/2 cup dates, pitted and chopped
• Confectioners’ sugar for topping

Preheat oven to 350 degrees F.  Butter an 8″ square cake pan.

In a medium microwave-safe bowl, melt the butter.  Add the honey and eggs and whisk well.  Mix together the flour, baking powder and salt – blend with the honey/egg mixture.  Stir in the walnuts and dates.  Spread batter in prepared pan.

Bake for 25 minutes @ 350 degrees F until light brown.  Let cool on a rack for 5-10 minutes.  With a sieve, sprinkle confectioners’ sugar over the top.

When cool, cut into bars.

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