Old Fashion Pumpkin Bars

This recipe is from a 1970s church cookbook.

1 cup oil
2 cups sugar
2 cups pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
2 tsp cinnamon

Preheat oven to 350 degrees.

Beat oil, sugar, pumpkin and eggs together until well blended. Combine flour, baking powder, soda, salt, and cinnamon together in a sifter. Sift mixture into the pumpkin mixture. Blend well. Grease a jelly roll pan and pour batter into prepared pan. Bake at 350 degrees for 20 to 25 minutes. Frost with a powdered sugar frosting or a cream cheese frosting, if desired.

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Old Fashion Midwest Cinnamon Raisin Bars

This is an old recipe from the Indiana and Illinois section of the Midwest.

1/4 cup butter
1 cup packed down brown sugar
1 large egg
1/2 cup hot coffee
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/2 cup dark raisins
1/4 cup chopped pecans or walnuts

Preheat the oven to 350 degrees.

Combine the butter and brown sugar in a mixing bowl until crumbly. This should take a couple of minutes. Add the egg and mix well. Gradually beat the hot coffee into the mixture. Combine the flour, baking powder, cinnamon, baking soda, and salt. Add the flour mixture to the coffee mixture and mix well. Stir in the raisins and the pecans or walnuts.

Pour the batter into a 9 x 13-inch baking pan that has been lightly greased. Bake at 350 degrees for about 20 minutes or until the edges begin to pull away from the pan and a wooden toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 5 minutes.

ICING:

1 cup powdered sugar
1/2 tsp vanilla
approximately 4 tsps water

While the bars cool, combine the powdered sugar, vanilla, and enough water to make mixture of spreading consistency. Spread over the warm bars. Cut into 18 bars.

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STRAWBERRY CHEESECAKE DESSERT BARS

1 box strawberry cake mix with pudding

1 cup chopped toasted pecans
1 1/2 sticks butter, melted
2 pkgs (8-oz each) cream cheese, softened
1 cup sugar
1/3 cup strawberry jam

Preheat oven to 350 degrees.

Combine the cake mix and pecans in a medium mixing bowl.  Drizzle the butter over the mixture and stir until combined well.  Press the mixture over the bottom of a lightly greased 9 x 13 x 2-inch baking pan.

In a medium to large mixer bowl, beat the cream cheese and sugar until smooth; spread over the crust.

Process jam in a food processor or blender until smooth.  Pipe the jam across the filling lengthwise approximately 1-inch apart.  Using a butter knife, cut through jam gently, moving knife slightly side to side cutting through the filling mixture going crosswise on the filling. This will make almost a squares look.

Bake bars at 350 degrees for 18 to 23 minutes until edges start to brown and the center is set.  Allow to cool in the pan on a wire rack.  Cover and chill for at least 2 hours until firm.

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PINEAPPLE CRUMBLE BARS

1 full cup lard or shortening

1 1/2 cups brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 1/2 cups quick cooking oats
1 tsp baking soda
Filling:
1 can crushed pineapple
2 tbsp cornstarch
1/2 cup sugar

Preheat oven to 375 degrees.

Mix the lard, brown sugar, egg, and vanilla with a spoon. Then add 2 cups of flour and 1 1/2 cups quick cook oats and 1 teaspoon soda. Mix with fingers.

To make the filling: Heat crushed pineapple, starch, and sugar in a saucepan until thick and clear, about 5 minutes. Press half of the dough mixture onto a cookie sheet that has sides, using your fingers. Spread the hot pineapple mixture over the top of the dough. Crumble the rest of the dough mixture over the top of the pineapple and bake until light brown, 20 minutes.

Serves 24

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LEMON COCONUT BARS

1 1/2 cups unsifted flour

1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs, slightly beaten
1 1/2 cups sugar
1 tsp baking powder
1/2 cup lemon juice
3/4 cup flaked coconut

Preheat oven to 350 degrees.

In a medium bowl, combine flour and confectioners' sugar; cut in butter until mixture is crumbly. Press onto the bottom of a lightly greased 13 x 9-inch baking pan. Bake at 350 degrees for 15 minutes.

In a large bowl, mix eggs, granulated sugar, baking powder, and lemon juice. Pour mixture over the crust and top with the coconut. Bake 20 minutes or until golden. Cool on a wire rack. Cut into bars and keep stored in refrigerator.

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CHOCOLATE BRICKLE BARS

 This recipe is from an old newspaper clipping.

1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 bag (12-oz) semi-sweet chocolate chips
1 bag Bits O Brickle
1 cup shredded coconut
3/4 cup chopped pecans

Preheat oven to 400 degrees. Lightly grease a 9 x 12-inch glass baking dish; set aside.

In a large bowl, cream butter, granulated sugar, and brown sugar together. Add eggs and vanilla to the sugar mixture and mix until fluffy. In a small bowl, combine the salt, baking soda, and flour. Add chocolate chips, Bits O Brickle, coconut, and pecans. Bake at 400 degrees for 10 to 12 minutes. Do not over bake! Center of bars will look very soft. Allow to cool completely in the pan before cutting into squares.  

 I posted the picture below to keep from getting dozens of posts asking, "What is Bits O Brickle"!

OLD-FASHION WALNUT SQUARES

 

1 egg

1 cup brown sugar*
1/2 tsp vanilla
1/2 cup all-purpose flour*
1/8 tsp baking soda
1/2 tsp salt
1 cup walnuts, chopped

Preheat oven to 325 degrees. Grease an 8-inch square pan; set aside.

In a mixing bowl beat the egg until foamy. Add the brown sugar and vanilla. Stir in the flour, baking soda, and salt. Add the walnut pieces and mix in well. Spread the batter into the well greased baking pan. Bake in a 325-degree oven for 25 minutes or until the top has a dull crust. Cut into squares and serve warm.

*For diabetics, substitute 1/2 cup Splenda Brown Sugar Blend and instead of all-purpose flour use white whole-wheat flour or the equivalent of your favorite no/low carb substitution.. Walnuts are heart healthy and good for diabetics.

Note: Serve with a dollop of whipped cream or a scoop of ice cream, if desired.

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TANGY LEMON BARS

This recipe is from an old church cookbook.

Crust:
2 cups all-purpose flour
3/4 cup butter
3/4 cup sugar

Glaze:
1 cup powdered sugar
1 tbsp softened butter
1 1/2 tbsp lemon juice
1/2 tsp vanilla

Filling:
4 eggs
2 cups sugar
2 tsp grated lemon peel
1/8 tsp salt
1/4 cup lemon juice
1/4 cup flour
1 tsp baking powder

Preheat oven to 350 degrees.

In a 3-quart mixing bowl, combine all three crust ingredients. Mix at medium speed of an electric mixer, scraping sides of the bowl often until crumbs are fine. Pat the mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 18 to 22 minutes or until light brown around the edges. In the same 3-quart bowl, combine the eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed 1 or 2 minutes. Add the flour and baking powder; blend well. Pour the filling onto the hot crumb crust. Return to the oven and bake another 23 to 25 minutes or until the top is golden brown. Glaze when the bars are completely cooled.

To make the glaze, combine all the ingredients in a 1 1/2-quart mixing bowl. Blend on medium speed of electric mixer about 2 minutes or until smooth. Spread over cooled filling.

Note: These bars freeze well.
 

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COCONUT PINEAPPLE SQUARES

This recipe is from an old Midwestern state cookbook.

1/2 cup butter
1/4 cup sugar
1 1/4 cups flour
1 cup drained crushed pineapple
1/2 cup sugar
1 egg
1 tsp butter, melted
1 1/2 cups shredded coconut

Preheat oven to 350 degrees.

Mix the 1/2 cup of butter and the 1/4 cup of sugar together with a pastry blender or two knives. Add the flour and mix till crumbs are formed. Then mix thoroughly with hands until dough is soft. Press evenly into a 9-inch square baking pan going about 1/2-inch up the sides of the pan. Prick with a fork. Bake for 15 minutes are 350 degrees. Remove from the oven. Spread the pineapple evenly over the crust. Add the 1/2 cup of sugar to the egg which has been beaten. Stir the sugar and egg together until blended. Fold in the melted butter and the coconut. Spread this mixture over the pineapple. Return to the oven and bake 20 minutes longer, until coconut is lightly browned. When cool, cut into 9 squares.

Note: File Photo

CHEWY NUT SQUARES

This is a recipe from an old KARO syrup advertisement.

1 1/4 cups unsifted flour
1 cup firmly packed brown sugar
1/2 cup margarine
2 eggs, slightly beaten
1/2 cup KARO dark corn syrup
1 tsp vanilla
1/4 tsp salt
1 cup chopped pecans
1/2 cup flaked coconut

Mix 1 cup flour and 1/2 cup of the brown sugar. Cut in margarine until fine crumbs form; pat into greased 8" square pan. Bake in 350 degree oven for 20 minutes. Remove. Mix remaining flour and sugar and remaining ingredients. Pour over crust. Bake 30 minutes or until top is set. Cool. Cut into 16 squares.

 Now available in 0 grams high fructose corn syrup. 

COCONUT CHEWS

This recipe is from one of my late mother's neighbors. I do not have a picture thus the silly coconut caricature below.

3/4 cup shortening (best to use 1/2 butter or margarine with the shortening)
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tbsps flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped walnuts or pecans, your preference
1/2 cup flaked coconut

Preheat oven to 350 degrees.

Cream shortening and confectioners' sugar together. Blend 1 1/2 cups flour into the creamed mixture. Press mixture into the bottom of an ungreased baking pan, 12x9x2-inches. Bake for 12 to 15 minutes. Mix together the eggs, brown sugar, 2 tablespoons flour, baking powder salt, vanilla, nuts and coconut. Spread the mixture over the hot baked layer. Bake another 20 minutes. While still warm, spread with the icing (recipe below) and let cool. Cut into bars about 3-inches by 1-inch. Makes 32 bars.

Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoon butter that has been melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.

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CHOCOLATE CHERRY SQUARES

This recipe is from an old Hershey's Grocery Store "Give-Away" Pamphlet.

1 cup all-purpose flour
1/3 cup butter or margarine
1/2 cup packed light brown sugar
1/2 cup chopped nuts
Filling (recipe below)
Red candied cherries, halved

Preheat oven to 350 degrees. In a large mixer bowl, combine the flour, butter or margarine, and brown sugar. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in the nuts. Reserve 3/4 of this crumb mixture for topping. Pat the remaining crumb mixture into an ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned. Meanwhile, prepare the Filling.

FILLING:

1 pkg (8 oz) cream cheese, softened
1/2 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
1 egg
1/4 tsp vanilla extract
1/4 cup chopped red candied cherries

In a small mixer bowl, combine the cream cheese and sugar beating until fluffy. Add cocoa, milk, egg, and vanilla; beat until smooth. Fold in cherries. Spread mixture over the warm crust. Sprinkle with the reserved crumb mixture. Garnish with the cherry halves. Return to the oven and bake for 25 minutes or until lightly browned. Cool before cutting into squares. Store, covered, in the refrigerator.

File Photo for Reference Only

CARAMEL APPLE WALNUT SQUARES

This is a recipe I have had for many years. I an not sure but I believe this recipe was cut from a ladies magazine advertisement for Borden's Eagle Brand Milk.

1 3/4 cups unsifted flour
1 cup quick cooking oats
1/2 cup firmly packed brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup cold margarine or butter
1 cup chopped walnuts
20 caramels, unwrapped
1 (14-oz) can Borden's Eagle Brand Sweetened Condensed Milk
1 (21-oz) can apple pie filling

Preheat oven to 375 degrees. In large bowl, combine flour, oats, sugar, baking soda, and salt; cut in margarine until crumbly. Reserving 1 1/2 cups of crumb mixture, press remainder on bottom of 13x9-inch baking pan. Bake 15 minutes. Add walnuts to remaining crumb mixture. In a heavy saucepan, over low heat, melt caramels with milk; stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Best served warm with ice cream!

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Wishing You a Happy Thanksgiving Day

 

CHOCOLATE CHUNK PISTACHIO SHORTBREAD

3/4 cup butter, softened

1/2 cup sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup chopped pistachios
1/2 cup semisweet chocolate chunks
1 beaten egg white
1/3 cup chopped pistachios

Preheat oven to 300 degrees.
Lightly grease a cookie baking sheet; set aside.

In mixer bowl combine the butter and sugar; cream together until light and fluffy; blend in the vanilla extract.  Gradually add in the flour, beating well.  Fold in the half cup of pistachios and the chocolate chunks.  Place the dough onto the prepared baking sheet and using your hands, pat the dough into an 8 x 10-inch rectangle.  Brush with the beaten egg white and sprinkle the 1/3 cup pistachios over the top.

Bake at 300 degrees for 35 to 40 minutes or until the shortbread is lightly browned.  Cool completely before cutting into 20 squares.

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HOMEMADE GRANOLA BARS

3 1/2 cups oats

1 cup walnuts, chopped
1 cup raisins
2/3 cup butter, melted
1/3 cup honey
1 egg, beaten
1/2 tsp vanilla
1/2 tsp salt
1/2 cup firmly packed brown sugar
1 can cherry pie filling

Spread oats in a jellyroll pan and toast in a 350 degree oven for 15 to 20 minutes, stirring occasionally. In a large bowl, mix oats, nuts, and raisins. Melt butter in saucepan. Add honey, egg, vanilla, salt, brown sugar, and pie filling. Stir into oat mixture. Press firmly into greased jelly roll pan. Bake 25 to 30 minutes at 350 degrees. Cool, cut into squares.

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OLD-FASHIONED DATE BARS

This recipe is from a 1971 Betty Crocker's Bisquick Cookbook titled, HOLIDAY HOSPITALITY.

1/4 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 2/3 cups Bisquick baking mix
1 cup cut-up dates
1/2 cup chopped nuts

1. Mix butter, sugar and egg; stir in remaining ingredients.
2. Spread dough in greased square pan, 8x8x2 inches.
3. Bake 25 minutes.  Cool and cut into bars, 2x1 1/2 inches.  If you like, sprinkle with confectioners' sugar.

2 dozen.

This is the little booklet this recipe is from.

OLD FASHION PUMPKIN SQUARES AND FROSTING

4 eggs

1 cup oil
2 cups sugar
1 can (16-oz) pumpkin
2 cups flour
2 tsp cinnamon
3/4 tsp salt
1 tsp soda
2 tsp baking powder
1/2 cup chopped nuts

Preheat oven to 350 degrees.  Grease jelly roll pan.

Beat eggs, oil, sugar, and pumpkin together.  Mix in the flour, cinnamon, salt, soda, and baking powder.  Add the nuts.  Pour into the prepared pan and bake until brown, 25 to 30 minutes.  Cool and frost.

FROSTING:
Combine a 3-oz package cream cheese, 1/4 cup plus 2 tablespoons softened butter and 1 teaspoon vanilla.  Mix well.  Gradually beat in 2 cups powdered sugar until smooth.

HOMEMADE BREAKFAST BARS

 

1/2 cup butter or margarine

32 large marshmallows or 3 cups miniature marshmallows
1/2 cup peanut butter
1/2 cup nonfat dry milk
1/4 cup orange-flavored instant breakfast drink
1 cup raisins
4 cup Cheerios cereal

Butter a baking pan, 9x9x2-inches.  In large saucepan, melt butter and marshmallows over low heat, stirring constantly.  Stir in peanut butter until melted.  Stir in milk and breakfast drink.  Remove from the heat; fold in the raisins and cereal, stirring until evenly coated.  Turn into the prepared pan.  With buttered hand, pat evenly in pan.  Cool thoroughly.  Cut into 12 bars.

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PUMPKIN BARS WITH CREAM CHEESE FROSTING

4 eggs

1 2/3 cups sugar
1 cup oil
1 can (16-oz) pumpkin
2 cups flour
1 tsp salt
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda

In a large mixing bowl, beat together the eggs, sugar, oil (I now use only canola), and pumpkin until light and fluffy.

In another bowl, stir together the flour, salt, baking powder, baking soda, and cinnamon; add to the pumpkin
mixture and mix thoroughly. Spread the batter in an ungreased 15 x 10 x 1-inch pan. Bake at 350 degrees for 25 to 30 minutes. Remove from oven and allow to cool. When cool, make the Cream Cheese Frosting, below, ice the bars. Cut into bars of desired size to serve.

CREAM CHEESE FROSTING:
1 pkg (3-oz) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
2 cups sifted powdered sugar

Cream together cream cheese and butter. Stir in the vanilla. Add the powdered sugar a little at a time, beating well until mixture is smooth.