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Bars - Squares - FilledView Our Alphabetical Recipe Index for Bars - Squares - FilledFind a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.) No trademark or brand name references here but I think you get the reference –these are homemade, oaty bars similar to those you find in the supermarket. Jam filled, cake-mix and oatmeal based, these whip up in seconds (!) and yield a nice batch of wrap and take ‘em-to-go-bars which are ideal to eat on your commute, pack into a brown bag lunch or tuck into at recess. A great, easy, autumn recipe for back (sigh) to school and yup, a great recipe for your next bakesale.
A zap of double strength brewed tea and lemon is a baker’s rendition of a summer cooler. It is also just the perk for Indian summer. This is a big, bold lemon bar, infused with concentrated black tea. It is finished with a drizzle of lemon-scented, melted white chocolate. You know those canisters of macaroons that no one eats? (ahem). This recipe puts them to good use. You can always make homemade macaroons and use half of them to serve and half of them in this recipe. A luscious chocolate brownie that tastes like a Passover-correct "Mounds" bar. Make sure, if you use margarine, that it is neither salted nor whipped style. I buy new pans from the dollar store each year to make all my bars and I freeze.
Dried mango, similar to dried apricots, are the filling to these delightful bars.
Much like date squares, but more upbeat and not as ‘dated’ J. I get my dried mango from Costco, but bulk food stores, health food stores, and Asian food markets also stock them. You can find this lovely, moist and crack-topped brownie recipe, with this name, almost everywhere. It is, like Kate was, a legend – or an urban legend, at least. It is also the typical, quintessential American brownie recipe. It is Hepburn who made it special. Most of the recipes with this name are exactly the same – but some, include in the directives, the phrase “stir like mad” – which is pure Kate. As I fan, I would never disagree with the Great K, but as a baker, I caution you – never, ever, stir a brownie batter like mad! Not necessary. These are easy and just the thing to make if you are in for the night, and having a Katherine Hepburn film fest chez vous. Kate remembered, indeed.
A layered gourmet brownie mix is the next best thing to home-baking. Doll a jar of this mix in a pretty rattan basket, along with a new brownie baking pan for a complete gift. Just use a great quality pure cocoa. From "A Treasury of Jewish Holiday Baking"
Maple and white chocolate and nutty things – how could you go wrong? Topped with a caramel maple sugar glaze. A few pantry ingredients make a brownie base, which is then swirled with a Betty Crocker cake mix, such as a white or gold cake. The result is a fudgy, chewy brownie, with lovely golden pockets of cake baked in. It looks fabulous; it tastes better. Topped off with chocolate chips, sprinkled onto the still-warm cake, and you have a chocolate lover’s paradise. Takes less than 8 minutes to assemble. All you need is a food processor, a baking sheet, and an oven. Real ‘wow’ factor in a bakesale prizewinner. A triumph of flavor all packed into one bar. Brownie, then blondie layers, topped with a cheesecake swirl, marshmallow fluff, chocolate chunks and more! These bake up tall and majestic; these freeze like a dream too and are even better ice-cold as sweet, decadent mega blocks you can haul over to a cup of coffee. Don’t share this recipe –it will make you famous. I even like to add a swirl of raspberry jam in these but then…that’s me, the queen of de ultresse.
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