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Posts tagged ‘bars’

Double Oat Breakfast Cookies

Good Morning. Welcome to Freezer Food Friday.   I hope you are finding this meme helpful. If you are please leave a comment even if you do not have a recipe to share. If you do have a recipe, please link it below and share it with those who are reading. Thanks for making this meme work.

 

Double Oat Breakfast Cookies

Recipe from Better Homes and Gardens magazine

Makes about 4 dozen

½ cup butter, softened
½ cup smooth peanut butter
1¼ cups sugar
½ teaspoon baking soda
¼ teaspoon salt
¼ cup water
1 egg
1 tablespoon vanilla
1½ cups all-purpose flour
1 cup rolled oats
1 cup golden raisins and/or milk chocolate pieces
3 cups round toasted oat cereal such as Cheerios

1. Preheat oven to 375 degrees. In large mixing bowl, beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda and salt. Beat until combined, scraping sides of bowl. Beat in water, egg and vanilla until combined.

2. Beat in flour until combined. Beat in as much of the rolled oats as you can with the mixer. Stir in any remaining oats. Stir in raisins or other add-ins and oat cereal.

3. Drop by scant ¼ cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for five minutes. Transfer to wire rack and let cool completely. Store cookies in a tightly covered container for up to five days or freeze for up to three months.

Caramel-Pecan Cheesecake Bars

Caramel-Pecan Cheesecake Bars

Prep Time: 15 min
Total Time: 5 hr min
Makes: 32 servings

1 cup PLANTERS Pecan Pieces, divided
1-1/2 cups crushed NILLA Wafers (about 50 wafers)
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
24 KRAFT Caramels
1 Tbsp. water
3 squares BAKER’S Semi-Sweet Baking Chocolate

PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Remove 1/2 cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store in tightly covered container in refrigerator.

KRAFT KITCHENS TIPS
Healthy Living Save 40 calories and 5 grams of fat per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.Substitute Prepare as directed, substituting 1 cup KRAFT Caramel Bits for the KRAFT Caramels.

Your chocolate fix – Brownie Points – 3 brownie recipes

FRENCH CHOCOLATE BROWNIES

Yield: 12-16 brownies

1 1/2 sticks (12 tablespoons) butter, cut into pieces, plus 1 teaspoon melted butter for brushing pan
1/2 cup all-purpose flour
1/8 teaspoon salt
6 ounces bittersweet chocolate, in pieces
3 eggs
1 cup sugar
1/2 teaspoon vanilla extract
2/3 cup lightly toasted walnuts or hazelnuts (optional)

1. Place rack just below center of oven and preheat to 300 degrees. Line 8-inchsquare pan with foil and brush with melted butter.

2. In bowl, whisk together flour and salt.

3. In top of double boiler set over barely simmering water, or on low power in microwave, melt together remaining butter and chocolate. Stir often and remove from heat when a few lumps remain. Stir until smooth.

4. In mixer, beat together eggs and sugar until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using.

5. Pour into prepared pan and bake 50-60 minutes, or until top is dry. Let cool in pan, then lift out and cut into bars or wrap in foil. Nutrition data not available.

Source: Adapted from “Baking: From My Home to Yours,” by Dorie Greenspan

NEW CLASSIC BROWNIES

Yield: 16 brownies

1 stick (8 tablespoons) unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
2/3 cup lightly toasted walnuts or pecans (optional)

1. Preheat oven to 400 degrees. Line 8-inch-square metal baking pan with foil.

2. In top of double boiler set over barely simmering water, or on low power in microwave, melt together butter and chocolate. Stir often, and remove from heat when a few lumps remain. Stir until smooth.

3. Stir in sugar, vanilla and salt. Stir in eggs, one at a time, then flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.

4. Meanwhile, prepare a water bath: Pour ice water into large roasting pan or kitchen sink to depth of about 1 inch. Remove baking pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.

Source: Adapted from “Alice Medrich’s Cookies and Brownies,” by Alice Medrich

SUPERNATURAL BROWNIES

Yield: 15 large or 24 small brownies

2 sticks (1/2 pound; 16 tablespoons) butter, plus more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional

Cook’s note: For best flavor, bake one day before serving, let cool, and store, tightly wrapped.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of double boiler set over barely simmering water, or on low power in microwave, melt together butter and chocolate. Cool slightly. In large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour until just combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange atop batter. Bake 35-40 minutes, or until shiny and beginning to crack on top. Cool in pan on rack.

Source: Adapted from
“Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks)

Afternoon plans – Chewy Butterscotch Brownies

Naomi ( dd 7 years old ) and I are making these this afternoon!

Chewy Butterscotch Brownies

Estimated Times: Preparation – 12 min Cooking – 30 min Yields – 48 brownies Try this rich and delicious butterscotch brownie recipe. It’s quick and easy, and your family will ask you to make more.

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
1 cup chopped nuts

Directions:PREHEAT oven to 350° F.

COMBINE flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13×9-inch baking pan. Sprinkle with remaining morsels.BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

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