For the crust:
1 pouch Betty Crocker sugar cookie mix
1 stick butter or margarine, melted
For the filling:
4 eggs, slightly beaten
2 cups granulated sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon grated lemon peel
1/4 cup lemon juice
For the topping:
2 tablespoons powdered sugar
Heat oven to 350 degrees. In large bowl, stir together crust ingredients. Press mixture evenly into the bottom of an ungreased 13-by-9-inch pan. Bake 20 to 30 minutes or until light golden brown. Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust. Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows.
Yield: 36 bars
Source: General Mills
For the oatmeal crust:
1 1/2 cups oats (quick or old-fashioned, uncooked)
1 1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
3/4 cup margarine or butter, melted
For the berry berry streusel:
1 cup fresh or frozen blueberries
1 teaspoon all-purpose flour
1/3 cup raspberry or strawberry preserves
1/2 teaspoon lemon peel (optional)
To prepare the oatmeal crust: Heat oven to 350 degrees. Combine oats, flour, and sugar; mix well. Add margarine, mix well. Reserve 1 cup of the mixture; set aside. Press remaining mixture onto bottom of 8 or 9-inch square baking pan. Bake 13 to 15 minutes or until light golden brown. Cool slightly.
To prepare the berry berry streusel: In medium bowl, combine blueberries and flour; mix well. Stir in preserves and lemon peel. Spread evenly over crust. Sprinkle with reserved oat mixture, pressing lightly. Bake 20 to 22 minutes or until light golden brown. Cut into bars. Store loosely covered.
Yield: 16 bars
1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 can sweetened condensed milk
1 6-ounce package semisweet chocolate morsels
1 cup flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees. In a 13-by-9-inch baking pan, drizzle melted butter around bottom. Sprinkle crumbs evenly over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with chocolate morsels, coconut, and nuts; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Loosely cover any leftovers.
Yield: 24 to 36 squares
4 squares unsweetened chocolate
3/4 cup margarine or butter
2 cups sugar
3 tablespoons instant coffee (or
2 tablespoons instant espresso powder)
1 teaspoon vanilla
1 1/4 cups flour
For cream cheese swirl:
1 8-ounce package cream cheese, softened
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
Heat oven to 350 degrees. Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 2 cups sugar into chocolate until well blended. Mix in 4 eggs, vanilla, and coffee. Stir in 1 1/4 cups flour until well blended. Spread in greased, foil-lined 13-by-9-inch baking pan.
For swirl: Beat cream cheese, 1/3 cup sugar, 1 egg, 2 tablespoons flour, and cinnamon in same bowl until well-blended. Spoon mixture over brownie batter. Swirl with knife to marbleize. Bake 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan. Cut into squares.
Yield: 24 fudgy brownies
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