Tag Archives: baking

Your Tray or Mine: Old World Raspberry Bars

15 Dec

ORIGINALLY POSTED DECEMBER 11, 2011

In keeping with my promise to do one bar recipe each Sunday, here is today’s recipe.

Old World Raspberry Bars original recipe card

Here’s the original recipe that I work from when I make these! It’s funny to see my old handwriting and maiden name!

This is such an old recipe that I’ve been making since I was in elementary school. When I was in about 4th grade the Girl Scouts had a bake off and I won twice with this recipe. When I make them, I still read off a photocopy of the original recipe card that I wrote out for the contest. It’s funny to see my 4th gr. handwriting and my maiden name at the top. You can use raspberry, strawberry, or apricot jelly. These are fast and easy and only have a few ingredients. I make them several times each holiday season. A friend of mine even melts chocolate and drizzles it over the top before cutting.

INGREDIENTS

2 1/4 cups flour
1 cup sugar
1 cup margarine (2 sticks)
1 egg

Filling: 12 oz. raspberry jelly (seedless works well) or choose your own flavor

DIRECTIONS

Preheat oven to 350 degrees.

This recipe says to grease an 8 x 12 pan, but I use 11×7. You probably could use 9 x 13, they’d just be thinner.

Mix together all ingredients EXCEPT jelly.

Beat at low speed, scraping sides of bowl occasionally until evenly mixed.

Reserve approx. 1 cup of mixture, set aside.

Alex and Caroline making Raspberry Squares

This recipe has lots of opportunities for the kids to help out including measuring the ingredients and putting the dough and jam into the dish.

Press remaining mixture into baking dish.

Spread jelly within 1/2″ of edges.

Crumble (break into little pieces and drop them all over the top) the remaining 1 cup of batter over the jelly.

Bake at 350 degrees 42-50 minutes until lightly brown around the edges.

Cool completely and cut into bars.

Enjoy!

**When I originally typed this, I typed two and one half cups of flour, but it was a typo! Should be two and one quarter cups of flour. I caught it the day it posted, but I hope I didn’t cause anyone to mess up their batter! My apologies…
Jen

Raspberry Squares before they're baked

This is how the raspberry squares look just before going into the oven….

Baked raspberry squares

….and how they look when they come out, nice and brown around the edges!

Apricot bars

Here’s the apricot version of these bars, just as delicious!

Your Tray or Mine Bar Recipe of the Day: Double Delicious Bars

14 Dec
Double Delcious Bars

Hot out of the oven, this peanut butter-chocolate chip dessert is one of our favorites!

ORIGINALLY PUBLISHED DECEMBER 18, 2011

This recipe incorporates peanut butter, so if you have allergies…please take note.

I love this one, it’s super fast and easy and as the title says: delicious. Kids can totally help out with this one too, it’s literally just layering of ingredients, dumping bags of chips into a baking pan.

INGREDIENTS

1 stick butter

One package Nabisco “Famous” Chocolate wafer cookies

One 14 oz. can Sweetened Condensed Milk

2/3 of a 12 oz. package semisweet chocolate chips (I totally use the whole package. No 2/3 for me!)

2/3 of a 12 oz. package peanut butter chips (again I use the whole bag, and if it’s a 10 oz. bag you definitely use the whole thing.)

Chocolate wafer crumbs

First layers: melted butter and chocolate wafer crumbs

DIRECTIONS

Preheat oven to 350 degrees or 325 for a glass dish.

In 13×9 pan, melt one stick of butter in the heated oven.

Crush one package of Nabisco “Famous” chocolate wafer cookies (or if you can find crushed chocolate cookie crumbs, use 1 1/2 cups of those.)

Spread 1 1/2 cups of the crushed wafers into the melted butter.

Pour 1 can (14 oz) of Sweetened Condensed Milk evenly over crumbs.

Top with 2/3 of a 12 oz. bag of semisweet chocolate chips and 2/3 of a 12 oz. bag of peanut butter chips. (If the peanut butter chips are 10 oz, use the whole bag. Depends on the brand you buy.)

Press down slightly to set.

Bake 25-30 minutes or until lightly browned.

Double Delicious Bars before going into the oven

You don’t even need a mixing bowl for this recipe. You just layer it all in the baking dish.

Cool and cut into bars.

Your Tray or Mine? Cookie Tray Recipe of the Day: “Krispie” Chocolate Chip Cookies

13 Dec

The most recent time I made these, I used a mix of both chocolate Rice Krispies and the plain Rice Krispies. they were delicious!

The following recipe is a newer recipe to my collection, not one that I grew up on as we did our cookie trays when I was growing up. But, I like this recipe because it’s fast and easy, and it’s not “just” another chocolate chip cookie recipe, the cereal gives it an added crunch. I often double this recipe, it makes a lot and it’s a good filler on the trays. I have yet to have someone say they didn’t like these cookies!

I got the recipe from a cookbook I’ve had since before I was married. I always find the best recipes in it! It’s called “Favorite Brand Name Cookie Collection.” I did add the word “Krispie” to the title myself though.

“Krispie” Chocolate Chip Cookies

INGREDIENTS

1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt

1/2 cup butter or margarine softened
1 cup sugar

1 egg
1 tsp vanilla

2 cups Rice Krispies (I have used the plain  Rice Krispies as well as the chocolate flavored Rice Krispies. Either works well.)
1 cup semisweet chocolate chips

There’s lots of measuring, pouring and mixing in this recipe. Great opportunities for kids to help out in the kitchen, and for them to learn by doing.

DIRECTIONS

Stir together flour, baking soda, salt in a medium bowl. Set aside.

In a large mixing bowl beat margarine and sugar until well combined.

Add egg and vanilla. Beat well.

Add flour mixture. Mix thoroughly.

Stir in Rice Krispies cereal and chocolate chips.

Drop by level tablespoonfuls (I use the Pampered Chef small scoop) onto greased cookie sheets. (I did not grease. But my cookie sheets are pretty well seasoned and there’s butter in the recipe too.)

Bake at 350 degrees for about 12 minutes or until lightly browned.

Remove immediately from cookie sheets and cool on wire wracks.

Makes about 3 1/2 dozen cookies (and mine did make exactly 42 cookies.)

Your Tray or Mine Recipe of the Day: Brown Eyed Susans, a Family Favorite

12 Dec

ORIGINALLY POSTED DECEMBER 7, 2011

When I posted my first recipe last week for Chocolate Thumbprint Cookies, I mentioned that it was one of my top two favorite cookies on our trays each year (I’ll let you know what my other favorite is when I post it.) However, the thing about cookie trays is that everyone has their own favorites. Mine tend to be all the ones that are heavily chocolate chip based, but not everyone’s are.

Brown Eyed Susans for Christmas Cookie Trays

I had a near meltdown when I realized we were totally out of any sprinkles for the tops of the cookies. I recovered when I found red and green stars instead.

Today’s recipe is for Brown Eyed Susans, which are my brother’s favorites. I might have one each year, but he *loves* them. They’re good and easy to make. I hope you’ll try them!

BROWN EYED SUSANS

INGREDIENTS

Cream together the following:

1 cup butter

3 TBL. sugar

1 tsp vanilla

2 cups flour

1/2 tsp. salt

CHILL FOR TWO HOURS.

Rolled and flattened cookie dough

Here’s what the cookies look like as they are rolled and then as they are flattened.

DIRECTIONS

Roll into about 1 level tablespoon ball and place on greased cookie sheet.

Flatten slightly using your fingers. (This is a good place to have your kids help out.)

Bake at 400 degrees for 8-10 minutes.

Frost while warm. (You can make these ahead, freeze cookies and then frost them when thawed.)

I find that if you fill all your baking sheets with the rolled and flattened cookies first, you can use the baking time to make up the frosting so that it’s ready for you to frost them while they’re warm.

Brown Eyed Susans

These look pretty with any sort of decorations on top, but we normally use sprinkes as shown here.

FROSTING INGEDIENTS

1 cup Confectioner’s Sugar

2 TBL Baking Cocoa

2 TBL hot water

1/2 tsp vanilla

Use about 1/2 tsp on top of each cookie (yes the frosting does drip off the cookies, so put wax paper underneath.)
**I found that the 1/2 tsp measure on top of each cookie is important. If you use just any spoon to frost them you run out of frosting because too much goes onto the cookies and then drips off the cookies onto the wax paper and then you have to make another batch of frosting.

Sprinkle colored sprinkles or chocolate sprinkles (or place an almond, or whatever you’d like,) on top. This is also a good “job” for kids to do, decorating the tops of the frosted cookies, that and running their fingers all over the waxed paper where the chocolate has dripped once the cookies are safely removed!

**In Rhode Island, the sprinkles are called Jimmies. My dad is Jimmy and my mom is Pat so we call our colored ones Patsies. Just a random fact for you…

A single recipe makes about 36 cookies.

Your Tray or Mine? Recipe of the Day: Cherry Squares

11 Dec

This recipe is not a recipe that I’ve ever posted on FB before but it’s one of my mom’s recipes that I love. Each year her office celebrates the holidays by taking turns bringing in treats for everyone in the office. Each year my mom brings these in and each year she gives me all the corners. I *love* the corners of bar cookies, brownies and cakes!! Sometimes I’ll arrive home to find a little package in my door of four wrapped corners just for me. 🙂

This Sunday and the next two I will post bar cookie recipes. You can include them on your trays or you can bring them to a party on a tray all their own. Either way, they’re delicious!

CHERRY SQUARES

INGREDIENTS

2 sticks butter or margarine, softened

2 cups sugar

4 eggs added one at a time

1 tsp vanilla extract

1 tsp almond extract

3 cups flour

2 cans cherry (or any other) pie filling

Confectioners sugar for sprinkling on top, when completely cool, for presentation

DIRECTIONS

In large bowl, beat the butter and sugar together.

Add eggs, one at a time.

Add vanilla and almond extracts.

Gradually add the flour til all ingredients are combined.

Spread three quarters of the batter in the pan. My mom uses a greased 11 x 17 cookie sheet pan for hers.

Top with the fruit filling.

Top with remaining batter. (Batter will be thick and not spread easily on top of the filling, so just drop small spoonfuls of it randomly across the top of the filling. It will spread as it bakes.)

Bake at 350 degrees for 40 minutes.

Sprinkle with confectioners sugar and cut into bars for serving.

Your Tray or Mine: Last recipe: Glazed Pineapple Cookies A Family Favorite

10 Dec

My dad’s favorite, the Glazed Pineapple Cookies come from this cookbook.

ORIGINALLY PUBLISHED DECEMBER 20, 2011

Today’s recipe is the last one for the Your Tray or Mine series!

It is my dad’s favorite cookie tray recipe as well as one of my mom’s favorites. He only gets these cookies once a year and he looks forward to them all year long. They are glazed pineapple cookies, such a pretty cookie on our tray, and not a stitch of chocolate on them!

My mom and I split the list of recipes in half each year, each making about 6 different kinds, and merging them on our trays. This one is one of the ones on her to do list each year. This recipe comes from her McCall’s Cookie Collection Cookbook. It looks very similar to a glazed egg biscuit, but it’s a completely different cookie.

Glazed Pineapple Cookie

Glazed Pineapple cookies….my dad’s fave.

GLAZED PINEAPPLE COOKIES

INGREDIENTS

1 can (8 3/4 oz.) crushed pineapple

2 cups sifted all purpose flour

1 and 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup shortening

1 cup light brown sugar firmly packed

1 egg

1 tsp vanilla

INGREDIENTS FOR GLAZE

4 cups sifted confectioners sugar

3 to 4 tablespoons liquid from pineapple plus about 2 tablespoons hot water

DIRECTIONS

1)Drain pineapple, reserving liquid.

2) Preheat oven to 400 degrees. Lightly grease cookie sheets.

3) Sift flour with baking powder, baking soda, and salt, set aside.

4) In large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light.

5) Beat in egg and vanilla until light and fluffy.

6) Add drained pineapple, mix well.

7) Stir in flour mixture until well combined.

8) Drop by rounded teaspoonfuls, two inches apart, onto prepared cookie sheets.

9) Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; cool partially.

DIRECTIONS FOR GLAZE:

In a medium bowl combine sugar with pineapple liquid. Stir until smooth.

Spread tops of cookies with glaze while they are still slightly warm.

Makes about 3 1/2 dozen.

Got leftovers? Make a Turkey Pot Pie!

24 Nov

ORIGINALLY POSTED NOVEMBER 26, 2011:

One of the best things about having leftovers from Thanksgiving is being able to enjoy the feast for days to come. Although we do not have Thanksgiving at home, the recipe I am posting today is one of my favorite ways to use leftover turkey, so I thought I’d post it here for you, in case you  get tired of turkey sandwiches.

Turkey Pot Pie

INGREDIENTS

1pkg. (ten oz.) frozen peas and carrots (or whatever veggies you like in your pot pies)

1/4 cup butter or margarine

1/4 cup all purpose flour

1/4 tsp. pepper

1 can College Inn Chicken Broth

2/3 cup milk

2 1/2 to 3 cups cut up cooked turkey (or chicken)

Pastry for two 9″ crust pie

DIRECTIONS

Rinse frozen peas and carrots under running cold water to separate. Drain.

Heat margarine in 2 quart saucepan over low heat until melted.

Stir in flour and pepper.

Cook, stirring constantly, until mixture is bubbly; remove from heat.

Stir in broth and milk. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Stir in turkey and vegetables.

Pour turkey into pastry lined dish, flute the top crust.

Bake at 425 degrees until golden brown, about 35 minutes.