Caramel Apple Bread Pudding-12 Weeks of Christmas Treats

Already we are at week 4 of 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.  This week I am posting a great fall recipe.  I am not sure I would call it a Christmas Treat, but I would call it very good.

Bread Pudding is a dessert that I am very fond of.  I love it when I can take everyday ingredients, including some that might have been thrown out, to make something delicious.  I recently decided to add some chopped apple and caramel bits to my old stand-by bread pudding recipe which came from a Better Homes and Garden cook book.  This addition added a nice autumn taste to the dish that we enjoyed very much

I  dry my left over bread and use it to make bread pudding, stuffing or bread crumbs.

Caramel Apple Bread Pudding
4 beaten eggs
2 c. milk
1/3 c. brown sugar
1/2 t. vanilla
1/2 t. ground cinnamon
3 c. (4 slices) dry bread cubes (I just break the slices up with my hands)
1 medium to large, peeled apple, diced
1/3 c. caramel bits (Kraft) or caramels, cut into quarters

In a large mixing bowl, combine eggs, milk, brown sugar, vanilla and cinnamon.  Beat until sugar is dissolved.  Add bread cubes and let stand 5 minutes.  Meanwhile peel and dice apple and cut up caramels if necessary.  Stir apple and caramel into bread mixture.  Turn mixture into a 8-inch square baking pan or 2 qt. casserole.  (I use a round casserole dish and cut this like a pie to serve.)  Bake at 325 degrees 35 to 40 minutes or until a knife inserted near the center comes out clean.  Mixture will puff up and then deflate when it is close to done.  Let cool.  Can be served warm, at room temperature, or chilled.  This is great with some caramel sauce spooned over it and some whipped cream dolloped on top.  Store any leftovers, tightly covered, in the refrigerator.  Makes 6 servings.

What are some of your favorite Christmas treats?  You can find out how to share them with us by checking out Brenda's page here.  There are 8 weeks to go so there is still plenty of time to share some of your favorites.

Linking to 12 Weeks of Christmas Treats

Butterfinger Sugar Cookie Squares-12 Weeks of Christmas Treats

Gee, I might even get this week’s Christmas Treat posted on the right day.  This is week three of  12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic.  We are moving right along to Christmas.

The treat for this week uses one of my favorite candies-Butterfingers.  Recently I experimented adding crushed Butterfingers to my favorite sugar cookie bar recipe.  Hubby and I liked the results a lot.

These cookies can be left plain or topped with a Chocolate Frosting to fancy them up.  I just melted 1/2 cup chocolate chips with 2 t. butter for a minute in the microwave at 50% power and spread it on the tops of the cookies.

A word of advice, don’t crush the Butterfingers with you hands.  It will warm the chocolate and cause it to stick to the inside of the wrapper.  Ask me how I know.   Use something heavy like a meat mallet.

The original recipe for these called for shortening, but I use butter.  The shortening does produce a slightly crisper cookie than the butter.

Butterfinger Sugar Cookie Squares
3/4 c. sugar
1/3 c. butter, softened
1/3 c. vegetable oil
1 T. milk
1 t. vanilla
1 egg
1 1/2 c. flour
1 1/2 t baking powder
1/4 t. salt
2 reg. size Butterfinger candy bars, crushed
1 T. sugar

In a large mixing bowl combine sugar, softened butter and vegetable oil.  Beat until creamed and well blended.  Add milk, vanilla and egg and beat well.  In a small bowl, combine flour, baking powder and salt.  Mix well and add to liquid ingredients mixing until well blended.  Stir in the crushed Butterfinger candy.  Dough will be stiff.  Spread dough evenly in a foil-lined 10x15-inch jelly roll pan.  You may need to use your damp hands to do this.  Sprinkle the top evenly with the tablespoon of sugar.  Bake at 375 degrees 10-12 minutes or until light golden brown.  Cool 5 minutes.  Cut into squares.  Let cool completely.  Frost with your favorite Chocolate Frosting or melted chocolate chips as above.  Makes about 40 cookies.

Head on over to Meal Panning Magic to see what other bloggers treats are this week.

Gooey Peanut Butter Smore Brownies-12 Weeks of Christmas Treats

Last week marshmallows played a supporting role in the Marshmallow Blondes.  Now they are moving front and center for Gooey Peanut Butter Smore Brownies for week 2 of 12 Weeks of Christmas Sweets hosted by Brenda over at Meal Planning Magic.

This bar cookie is composed of peanut butter, chocolate brownies, marshmallows, graham crackers, chocolate chips and marshmallows.  What more could one ask?

I make a double batch of brownie batter from my Homemade Brownie Mix, but a commercial mix or a from-scratch brownie recipe for a 9x13-inch pan can also be used.

This is a tall and rich cookie so I cut them small.  The cookie needs to cool completely and are best cut with a sharp knife that has been dipped in hot water.  It may be necessary to dip the knife several times when cutting the cookies.

These make a nice gift when baked in a new pan, and the pan with brownies wrapped and given as a gift.

I adapted these from a recipe I found on a Western Family Marshmallow package.

Gooey Peanut Butter Smore Brownies
1/3 c. butter, softened
1/2 c. peanut butter
1/2 c. brown sugar, packed
1/2 c. granulated sugar
2 eggs
1 t. vanilla extract
1 c. flour
1 t. baking powder
1 box brownie mix with ingredients to make brownies
2 graham cracker squares
1/2 c. chocolate chips
3 c. miniature marshmallow
1 c. chopped peanuts, optional

In a large mixing bowl, combine butter, peanut butter, brown sugar and granulated sugar.  Beat well.  Add eggs and vanilla and mix until light and fluffy.  Combine flour and baking powder in a small bowl.  Mix well and add to wet ingredients.  Stir until well blended.  The mixture will be somewhat stiff.  Spread mixture in a 9x13-inch foil-lined baking pan.  Set aside.  Prepare brownies mix according to package directions.  Evenly spread brownie mixture on top of peanut butter mixture.  Lightly swirl the two mixtures together.  Coarsely break graham crackers and scatter over the top.  Bake at 350 degrees for 50 to 55 minutes until a toothpick inserted in the center comes out clean.  Remove from oven.  Scatter chocolate chips over the top, then cover with marshmallows until evenly covered.  Sprinkle peanuts over if using.  Return to oven and bake 7 to 10 minutes more until marshmallows are lightly browned.  Remove pan to a rack and let cool.  Lift brownies from pan and cut with a knife that has been dipped in hot water.  It may be necessary to clean and dip the knife several times.  These are very tall and rich, so I cut them small, about 1 1/2-2-inch squares.  Makes about 36.

I am linking up to 12 Weeks of Christmas Treats.  Click on over for a great Peppermint Treat Roundup.

Marshmallow Bars-12 Weeks of Christmas Treats

I seemed to have let the end of September creep up on me so I am a few days late in posting my first recipe for this years 12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic.

This recipe has become a “go-to” recipe for me since I first made it earlier this year.  I saved this to my computer way back in 2000, and it was posted by a Phyllis A. on some email list I subscribed to at that time.  Sometimes you find a recipe that you can use as a base for making several different variations.  This is one of those.  This is also a bar cookie and the butter is melted so that means it is quick and easy.

One note.  Don’t let the name mislead you.  The marshmallows almost completely melt in this cookie, and it will be difficult to tell they were even there.  They add a nice softness to the cookie.

The original recipe called for melted butterscotch chips, chocolate chips and nuts.  I have made these with melted white chocolate chips, peanut butter chips, chocolate chips (both semi-sweet and milk chocolate) and cinnamon chips.  I vary the other chips and nuts according to what melted chips I am using.  I have used almonds with the white chocolate chips, peanuts with the peanut butter chips, pecans or walnuts with the chocolate chips, and pecans or cashews with the cinnamon chips.  I have also made these without the nuts.

When I use chips where the package is not quite 12-oz., I use a scant 1 c. of chips for melting. There doesn’t seem to be a difference in the finished recipe
.
If you need a quick and easy recipe for a holiday cookie tray, give these a try.

Marshmallow Bars
scant 1 c. or 1 c. butterscotch, white chocolate, chocolate, or cinnamon chips
1/2 c. butter or margarine (I use butter)
2 large eggs
2/3 c. brown sugar, packed (I use white sugar with white chocolate chips)
1 t. vanilla extract
1 1/2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
2 c. miniature marshmallows
1 pkg. (11 to 12 oz.) chips of your choice
1/2 c. chopped nuts, preferably toasted

In a microwave safe bowl combine the scant 1 c. or 1 c. selected chips and butter.  Cover and heat in microwave 1 to 2 minutes at 50% power.  Stir.  If not completely melted, heat for another minute at 50% power.  You may also combine the chips and butter in a small saucepan and melt over low heat.  Cool for 10 minutes.  Meanwhile in a large mixing bowl, combine eggs, sugar and vanilla.  Beat well.  Add chip/butter mixture and mix to combine.  In a small bowl, combine flour, baking powder and salt.  Mix well and add to wet ingredients.  Stir until well blended.  Stir in marshmallows, chips and nuts.  The mixture will be thick.  Spread into a foil-lined 9x13-inch baking pan.  Bake at 325 degrees for 25 to 30 minute or until bars test done with a toothpick.  Cool and cut into bars.  Makes about 36.  Store in a zip top bag.

Visit Brenda's post here to find the info about joining in this year's 12 Weeks of Christmas Treats.

Cherry, Coconut and Cornflake Dream Bars-12 Weeks of Christmas Treats

With a topping chuck full of chopped candied cherries, coconut, cornflakes and nuts over a brown sugar shortbread-like crust, I like to call these Three C Bars.  I am told by "whomever they are" that Three C Bars would not be very search-engine friendly so hence the long title name.

This is week 8 of 2013’s 12 Weeks of Christmas Treats.  Thanksgiving is just over two week away.  The time is certainly flying.  I hope that you are checking out the links in this great party each week.  There are always wonderful recipes to add to your Christmas goodies.

This recipe is a bit different version of the ever-popular dream bar.  The cornflakes are an unusual addition and provide a bit of extra crunch to the topping.  The cherries make the bars look Christmas festive and can be red, green or a combination of both.  I used walnuts, but almonds, hazelnuts pecans are very good also.

An easy way to cut down on the amount of time that it takes to make the crust, is to cut the butter into fairly small cubes when you add it to the flour mixture.  This makes less effort with the pastry blender.  The cornflakes need to be folded into the egg mixture very carefully so that they aren't crushed.

These bars are a quick, easy and delicious addition to any holiday cookie platter.

Cherry, Coconut and Cornflake Dream Bars
1 c. all-purpose flour
1/2 c. brown sugar, firmly packed
1/4 c. butter or margarine
2 eggs at room temperature
1 c. brown sugar, firmly packed
1 t. vanilla
1/4 t. salt
1/2 c. chopped candied cherries
1 c. coconut
3/4 c. chopped nuts
1 c. cornflakes

Place flour and 1/2 c. brown sugar in a medium mixing bowl.  Cut butter or margarine into small chunks and add to the flour/sugar mixture.  Cut in with a pastry blend until the mixture looks like coarse cornmeal.  Pat evenly in a foil-lined 9x13-inch baking pan.  Bake at 350 degrees about 10-12 minutes or until golden.  (There may be some cracks in the crust.  It is OK.)  Meanwhile place eggs in a small mixing bowl and beat well.  Add the 1 c. brown sugar, 1/4 cup at a time, beating well after each addition.  Stir in vanilla and salt.  Add cherries, coconut and nuts  If the crust is not yet finished baking, set egg mixture aside.  Remove crust from oven.  Allow crust to cool slightly.  Add cornflakes to egg mixture, folding in very gently.  Carefully spread egg mixture over the top of the slightly cooled crust.  Return to oven and bake an additional 25 minutes.  Remove from oven and allow to cool slightly.  Lift from pan using the ends of the foil.  Cut into bars while still warm, pressing down with a knife to be sure to cut through the crust.  Place bars on a rack and cool completely.  Store tightly covered or in a zip top bag to keep the coconut and cherries soft.  Makes 36 bars.

Brenda from Meal Planning Magic continues to do a wonderful job of hosting this great holiday party.

If you would like to join us for the last few weeks, you can pop over here to sign up.

I am linking to these great parties:
Wednesday Whatits
Wonderful Wednesday
Your Whims Wednesday
Wow Me Wednesday at Ginger Snap Crafts
Wake Up Wednesday
Creative Munster Party
Whimsy Wednesday
Show and Share Wednesday
Wow Me Wednesday at Polka Dots On Parade

Be sure to check out the links below for other delicious treat ideas.

Chocolate Streusel Bars

We are now in the second half of 2013's Christmas Treats hosted by Brenda from Meal Planning Magic.  I can't believe that we are this close to Christmas.  My sweet treat this week is Chocolate Streusel Bars.

I have mentioned before how much I like streusel; and, of course, I like chocolate, so what could be better than a layer of chocolate and nuts wedged between two layers of streusel?  Not much, I think.

This is an easy recipe.  You just make the streusel, pat half of it in the baking pan, melt the chips and milk together, pour over the base, add the other half of the streusel and bake.  The hardest part is waiting for the cookies to cool.

I make my own sweetened condensed milk most of the time, but if I am feeling lazy, I purchase it at the store.  A hint for those of you who live where there is a large Hispanic population.  Look in the Hispanic aisle for Nestle La Lechera.  It usually is less expensive than the Eagle Brand.

Although I used milk chocolate chips and sunflower seeds for the cookies in the photos, I consider this a basic recipe and have used other chip flavors and other nuts.  Some combinations I have made are butterscotch chips and pecans, white chocolate chips and almonds, peanut butter chips and peanuts, mint chips and walnuts.  You can mix and match till your heart is content.

The cookies tend to be a bit crumbly.  It is streusel after all.  When serving these on a cookie platter, I just shake them gently over the pan, before I add them to the platter.

The recipe is adapted from a Pillsbury Bake-Off recipe from many years ago.

Chocolate Streusel Bars
2 1/2 c. flour
2 c. quick rolled oats
1 1/2 c. brown sugar, firmly packed
1 t. soda
1/2 t. salt
1 c. soft butter or margarine
1/2 to 1 pkg. cooking chips, semi-sweet or other flavor
1 (14 oz.) can sweetened condensed milk
2 T. butter or margarine
1/2 t. salt
2 t. vanilla
1 c. chopped nuts of your choice (or sunflower seeds)

In a large mixer bowl, combine flour, oats, brown sugar, soda and salt.  Cut in butter until mixture is crumbly.  (I do this I with my electric mixer using the whisk attachment on low to medium speed.)  Pat  half (about 3 1/2 cups.) of the mixture into a foil-lined 10x15-inch baking pan, crumbling any large pieces of butter with your fingers.  Set remaining mixture aside.  In a medium saucepan combine cooking chips, sweetened condensed milk, butter and salt.  Heat, stirring constantly until chips are melted.  Remove from heat and add vanilla and nuts.  Carefully pour chip mixture over the crumb crust spreading out from the center in an even layer.  Sprinkle reserved crumb mixture over the chocolate mixture, again crumbling any large pieces of butter with your fingers.  Pat crumbs mixture down firmly with the palm of you hand.  Bake at 350 degrees for 25 to 30 minutes, until golden brown.  Cool completely on a wire rack and cut into bars.  Makes about 48

Do you have a favorite Christmas treat or two that you would like to share?  Go here to learn how you can.

Be sure to check out the links below to see what other bloggers are sharing this week.

Glazed Maple Walnut Bars-12 Weeks of Christmas Treats

Wow, here we are at the halfway point of 12 Weeks of Christmas Treats.  Time is going by so fast, I can hardly believe it.  My flavor choice for bar cookie this week is maple.  There were two very different recipes that I had a hard time choosing between, so I finally decided that I would post them both this week, one today and the other one for Saturday Sweets.

The recipe for today is an unassuming looking little bar cookie that packs a great flavor punch.  A maple-flavored, walnut-filled cake is saturated with a maple-flavored glaze, making a very moist bar cookie.

The recipe is an old one, so uses both baking powder and baking soda, and the method of alternating the flour mixture and milk when adding them to the dry ingredients.  I usually add half the flour mixture, all of the milk, and the last half of the flour mixture.

I think the flavor is enhanced if the walnuts are toasted, but the bars are still very good if they aren’t.

I do have one caution.  When pouring the glaze over the baked bars, pour slowly and evenly.  The glaze sinks into the cookie very quickly and cannot be spread out over the top if you miss a spot.

If you like maple flavor, I think that you will love this Christmas treat.

Glazed Maple Walnut Bars
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs, at room temperature
1 t. maple extract
2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. milk
1 c. chopped walnuts (preferably toasted)
1 2/3 c. sifted powdered sugar
2/3 c. milk
6 T. butter or margarine
1 t. maple extract

In a large mixing bowl, cream the butter or margarine and sugar together until fluffy.  Beat in eggs and maple extract.  In a small bowl, stir together the flour, baking powder, baking soda and salt.  Stir into creamed mixture alternately with milk, mixing until well blended.  Stir in the walnuts.  Spread mixture in a greased 10x15-inch jelly roll pan.  Bake at 350 degrees for 20 to 25 minutes.  While cookies are baking, combine powdered sugar, milk and butter or margarine in a medium saucepan.  Cook and stir over medium heat until mixture comes to a full rolling boil.  Remove from heat and add the maple extract.  Set aside if cookies are not yet done.  Remove cookies from oven and prick top all over with a fork.  Slowly and evenly drizzle glaze over hot cookies.  Cool cookies in pan on wire rack.  Cut into bars.  Makes about 48 cookies.

12 Weeks of Christmas Treats is hosted by Brenda from Meal Planning Magic.  There are still 6 weeks left to join in the fun.  You can find the sign-up information in this post.

Lemon Marshmallow Bars-12 Weeks of Christmas Treats

Back at week 2 of this year’s 12 Weeks of Christmas Treats,  I posted this photo of some recipes I had made that just did not turn out quite like I had hoped.  One of the recipes was for Lemon Marshmallow Bars.  The challenges with the recipe that I made at that time were that the topping would not cut without cracking and that (I thought) the crust was too thick.

The bars, however, were very good.  In fact, a coworker said that this was perhaps one of the best sweets I had ever shared with her.  I decided to make the recipe again, making some changes that I hoped would help.  I baked the crust in a 10-x15-inch jelly roll pan instead of a 9x13-inch baking pan.  This made a thinner crust that pleased me more.  I eliminated the melted white chocolate chip topping and used my favorite frosting recipe instead.  This made a topping that cut nicely.  Now this is a cookie that I am very happy with, and I will use the base recipe often.

Because the flavoring for these bars comes from flavoring extract, it would be very easy to make them in other flavors such as cherry, orange, banana or mint.

I am developing some arthritis in my hands and find that recipes that call for cutting butter or margarine into dry ingredients are now more difficult for  me to make.  A little trick I have come up with is to use the whisk attachment on my Kitchen Aid mixer to do this for me.  I put the dry ingredients in the mixer bowl, cut the butter into slices and put on top of the dry ingredients.  Then I run the mixer on low until the mixture is crumbly, stopping and cleaning the whisk attachment when necessary.  This is much easier than cutting in the butter by hand.

The homemade marshmallow filling is very easy to make, but it really does need to be made with a stand mixer.  The marshmallow takes 10 minutes of beating at the highest speed which can get very tiring if using a hand mixer.  Because of the marshmallow center, the bars are most easily cut with a dampened knife that is cleaned frequently, and it will be necessary to give a little extra “push” to cut through the crust.

The original recipe came from M.m.m.m. More Cookies by Pillsbury, 1987.  It is one of those little cookbooks that are displayed at the check-out counters of grocery stores.

Lemon Marshmallow Bars
1 1/2 c. flour
2 3/4 c. sifted powdered sugar, divided
1  c. butter or margarine, divided
1 c. water, divided
2 envelopes unflavored gelatin
2 c. sugar
1 t. lemon extract
1 T. grated lemon peel
8 to 12 drops yellow food coloring
2 T. hot water
1 T. lemon juice

Place flour and 3/4 c. powdered sugar in a mixing bowl.  Cut in 3/4 c. butter or margarine until mixture is crumbly.  (See note above for doing this with an electric mixer.)  Press mixture into a foil-lined 10x15-inch jelly roll pan.  Bake at 350 degrees for 15 to 18 minutes until light golden brown.  Remove from oven and set aside to cool.  In mixer bowl, combine 1/2 c. water and the unflavored gelatin.  Mix well and set aside.  In a medium saucepan, combine sugar and 1/2 c. water.  Bring to a boil over medium heat and boil two minutes.  Pour over gelatin mixture and mix well.  Set bowl in refrigerator for 5 minutes to cool.  Beat mixture at the highest speed of electric mixer until very thick.  This will usually take about 10 minutes.  Add lemon extract, food coloring and lemon peel.  Beat well.  Spoon marshmallow mixture over cooled crust, spreading as evenly as possible.  (The pan will be very full.)  Place in refrigerator to set.  When set, prepare topping by melting 1/4 c. butter in a large glass measuring cup.  Add 2 c. of sifted powdered sugar.  Mix well.  Stir in the water and lemon juice to make a spreading consistency.  Spread over the top of the marshmallow mixture.  Let set and cut into bars with a moistened knife.  Store covered with plastic wrap in refrigerator.  Makes about 48 bars.

12 Weeks of Christmas Treats is hosted by Brenda from Meal Planning Magic.  We aren't yet halfway so there is still plenty of time to join in the fun.  You can go to this post to sign up.  Remember, you are not obligated to post every week if for some reason you can't.

Check out the links below to see what other bloggers have posted this week.

Butterfinger Peanut Butter Bars-12 Weeks of Christmas Treats

The recipe for week 4 of 12 Weeks of Christmas Treats, hosted by Brenda over at Meal Planning Magic, is one that I have been making for at least 40 years.  The original recipe came from a Better Homes and Gardens cookbook called “Homemade Cookies.”  These were a favorite of my children when they were growing up.  The book is taped together in places and food stained from all the years of using it.  A few years ago, I misplaced the cookbook and did not know what had happened to it.  Believe me, I was one happy gal when the book turned up.

The cookies have always reminded me a bit of Butterfinger candy bars, so some time back I decided to play that up and started sprinkling crushed Butterfinger bars over the top before the dough was baked.  This adds a nice little extra when you bite into a cookie.  I use 2 to 4 regular size Butterfinger bars, depending on my mood.

The cocoa frosting is one of my favorites.  It is easy to make and takes ingredients that I always have on hand.  It is much like the frosting that is on the chocolate bars (like maple bars) that you can get at grocery store bakeries.

The bars are sturdy enough to go well in a lunch box but elegant enough to add to a Christmas cookie tray.

The original recipe used shortening, but I have always used butter with no problem.  If not using unsalted butter, omit the salt.

Butterfinger Peanut Butter Bars
1/2 c. unsalted butter
1/2 c. peanut butter, creamy or crunchy
1.2 c. sugar
1/2 c. brown sugar, firmly packed
1/2 t. vanilla
1 egg
1/4 c. milk
1 c. all-purpose flour
1/2 t. soda
1/2 t. salt (omit if not using unsalted butter)
1 c. quick-cooking oats
2 to 4 regular size Butterfinger candy bars, crushed
2 c. sifted confectioner’s sugar
1/4 c. cocoa
3 T. melted butter
1/2 t. vanilla
2 to 3 T. hot water

Cream together butter, peanut butter, sugar and brown sugar until well blended.  Add vanilla, egg and milk; beat well.  Stir together flour, soda and salt.  Add to creamed mixture, mixing just until well blended.  Stir in oats.  Spread dough in a foil-lined and non-stick sprayed 9x13-inch pan.  Sprinkle crushed Butterfinger candy bars evenly over to the top of dough.  Bake at 350 degrees for 20 minutes.  Cool in pan on wire rack.  Measure sifted confectioner’s sugar into a small bowl.  Sift cocoa into sugar or put through a sieve with the back of a spoon.  Mix sugar  and cocoa together until well blended.  Combine melted butter, vanilla and 2 T. of the water.  Mix well.  Add to the sugar/cocoa mixture and beat until smooth.  If mixture seems a bit stiff, add an additional tablespoon of hot water.  Spread frosting evenly over the cooled pan of bars.  Let frosting set and cut into bars.  Makes about 36 bars.

 There is still plenty of time to join us and share some of your favorite Christmas Treats.  Just go to this post at Meal Planning Magic to sign up.  To see what other bloggers have created this week, check out the links below.

Show and Share Wednesday
Wow Me Wednesday at Polka Dots on Parade
Whimsy Wednesday
Wow Me Wednesday at Ginger Snap Crafts
Wake Up Wednesday
Cast Party Wednesday
Creative Muster Party
Whatever Goes Wednesday
Show and Share Party
Show Off Your Stuff Party
What I Whipped Up Wednesday
Your Whims Wednesday
Wednesday Whatits
Wonderful Wednesday

Graham Cracky Bars-12 Weeks of Christmas Treats

12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic has come around for 2013, and I am so excited.  This is the third year that I have participated so my Christmas Treat recipe file is overflowing.  I can’t wait to add to it with this year's goodies.

If you read my blog or check out my recipe index, you will see that I love, love, love (did I say love!) bar cookies.  Why do I love bar cookies so much:  they are easy to make, and you only need to bake one pan thus saving on electricity; they can be “down home” or “uptown” depending on the recipe; you can freeze them without cutting them into bars, thaw and then cut them for fresh cookie taste.

Because I love bar cookies so much, I have decided that my 12 Christmas treats for 2013 will be bar cookies.  Each week I will share a different bar cookie recipe.  Some will be for 9x13-inch pans and some for 10x15-inch pans.  I hope that each of you finds one or two new favorites in the bunch.

This first bar cookie was adapted from a Pillsbury Bake-Off recipe that was submitted sometime in the first 18 years of the Bake-Off.  That would have been from the late 1940’s to the late 1960’s.  The recipe comes from Pillsbury”s Bake-Off Cookie Book.  My copy is well-used, missing its covers and half the index.

This is a cookie for the person who cannot make up their mind what they want.  Want a brownie, it’s in there; want a graham cracker, it’s in there, want a chocolate chip cookie, it’s in there.  No matter what you’re craving this cookie has you covered.

I used Hershey's Special Dark Cocoa for a deep chocolate flavor, but regular cocoa is OK.  I also used mini semi-sweet chocolate chips because I wanted chips in every bit, but regular chips are OK, too.

Graham Cracky Bars
1 3/4 c. all purpose flour
1/2 t. salt
1/4 t. baking soda
3/4 c. butter, softened
1 c. sugar
1/3 c. milk
2 eggs
1 t. vanilla
2 T. cocoa (I used Hershey’s Special Dark)
1 T. vegetable oil
3/4 c. chopped toasted pecans or walnuts
15 single graham crackers
1 c. mini semi-sweet chocolate chips (regular can be used instead)

In the bowl of an electric mixer, combine flour, salt, soda, butter, sugar, milk, eggs and vanilla.  Mix at medium speed until well blended.  Remove half of the dough to a medium mixing bowl.  Mix together the cocoa and the vegetable oil.  Add to the dough in the mixer bowl and mix at medium speed until cocoa mixture is well blended in.  Stir in pecans or walnuts by hand and spread chocolate mixture evenly in the bottom of a foil-lined and greased 9x13-inch pan.  Arrange the graham crackers over the chocolate dough.  Add the chocolate chips to the dough in the medium bowl and mix until well blended.  Drop dough by tablespoons over the crackers and spread carefully and evenly to cover.  It may help to use a metal spatula that has been dipped in water to do this.  Bake at 350 degrees for 25 to 30 minutes.  Do not overbake.  Cool and cut into bars.  Makes about 36 bars.

To see the other treats that fellow bloggers have shared this week, check out the links below.  If you would like to join us for the next 11 weeks or whenever you can, the information about joining the fun is here.

Linking to these great parties:

Show and Share Wednesday

Create and Share Wednesday

What's Cookin' Wednesday

Cast Party Wednesday

Wake Up Wednesday

Whimsy Wednesday

Wow Me Wednesday at Ginger Snap Crafts

Wow Me Wednesday at Polk Dots on Parade

Fluster's Creative Muster Party

12 Weeks of Christmas Treats-Peppermint Crunch Bars

Here we are at the last week of 12 Weeks of Christmas Treats 2012 hosted by Brenda over at Meal Planning Magic.  It is sort of sad to see this end, but  I appreciate all the great recipe ideas that have been shared.

This will be the last cookie made with the Holiday Cookie Mix posted here, but I will post more recipes here next Thursday and on Saturday sweets until Christmas.

Peppermint is the quintessential Christmas time flavor, so this one is for the peppermint lover.  These pretty pink bars have a cookie base, a white candy-like middle and a topping of cookie dough and crushed peppermint candy.

A package of 30 mini candy cane is the perfect amount for this recipe.  I prefer them to the regular size candy canes as the mini ones are easier to crush.  I leave them in their little packages and crush them with my metal meat mallet  (it just takes two or three whacks), then cut the packages open and pour the candy into a measuring cup.  This makes for easy clean-up. 

The topping will shrink somewhat and there will be some seepage of the middle layer to the top around the edges, but I haven’t yet figured out how to prevent that.  These cookies are unique and delicious and still very much worth making.

To control ingredients and save money, I usually make my own Sweetened Condensed Milk.  So far, I have not had any failures when using it in recipes.  It is necessary to plan ahead when making the milk, so I keep a couple of cans of commercial sweetened condensed milk in the pantry as I have a tendency to bake on the spur of the moment.

The recipe came from Best of Country Cookies, 1999 and was submitted by Martha Kerr from Abilene, Texas.  I adapted it for use with the Holiday Cookie Mix.

Peppermint Crunch Bars
3 1/2 c. Holiday Cookie Mix, divided
1 can (14 oz.) sweetened condensed milk (or make your own)
1 pkg. (11 oz.) vanilla or white chocolate chips
1/2 t. peppermint extract
2/3 c. crushed peppermint candy

Measure 2 c. of the cookie mix into a foil-line 9x13-inch pan.  Press out into a even layer.  Bake at 350 degrees for 8 to 10 minutes.  Remove from oven and let stand 5 minutes.  Meanwhile place condensed milk and vanilla or white chocolate chips in a micro-safe bowl.  Microwave on high 1 minute, remove from microwave and stir well.  Microwave 1 more minute.  Remove from microwave and stir until smooth.  Stir in extract.  Spread over baked crust.  Combine 1 1/2 c. cookie mix and crushed peppermint candy and sprinkle over the top.  Return to oven and bake 18 to 22 minutes.  Cool on a wire rack.  Cut into bars.  Makes about 36 bars.

Be sure to check out the links to find great recipes to help you with your holiday cooking.

12 Weeks of Christmas Treats-Spiced Molasses Crisps

It is week 11 of 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.  By now you certainly should have many wonderful new recipes added to your recipe arsenal.

I am continuing to post recipes made with Holiday Cookie Mix.  At our house a holiday goodie plate would not be complete without  a molasses cookie.  Hubby loves spicy cookies.  This is the first recipe from the third batch of cookie mix.  I will post a brownie recipe on my Saturday sweets post, and the last 12 Weeks of Christmas Treats recipe next week.  After that I will post additional recipes on Saturday sweets until I have run out of mix.

This cookie is like a molasses and spice sugar cookie.  The amount of spices in these are a bit assertive but can be reduced for a milder flavor.

I use my usual cookie scoop and get about 2 dozen large cookies.  For more cookies, drop dough in smaller amounts.  It may be necessary to shorten the baking time. 

Spiced Molasses Crisps

2 c. Holiday Cookie Mix

1/2 t. cinnamon

1/2 t. ginger

1/2 t. allspice

1 egg, room temperature

1/4 c molasses

1 t. vanilla

Place cookie mix in a mixing bowl and add spices.  Mix well.  Break egg into a 1-cup glass measuring cup and beat well.  Add molasses and vanilla to egg and mix well.  Stir into dry ingredients.  Cover and chill dough at least 1 hour.  Drop by teaspoonsful onto parchment-lined baking sheet.  Flatten with the bottom of a glass that has been greased and dipped in sugar.  Bake at 375 degrees 8 to 10 minutes.  Let stand on baking sheet 1 minute.  Remove to rack to cool.  Makes 2 dozen.

The last postings for 12 Weeks of Christmas Treats will be next Thursday.  If you haven't joined in but want to share a special recipe with us, you can find all the details here.

Check all the great recipes posted this week.

12 Weeks of Christmas Treats-Flaky Cereal Cookies

Here we are at week eight of 12 Weeks of Christmas Treats 2012 hosted by Brenda over at Meal Planning Magic.

Today I am sharing another drop cookie recipe made from the Holiday Cookie Mix.  This one was originally called Cornflake Cookies, but I have changed the name as I have used many other flaked cereals instead of cornflakes to make these.  The ones in the photo were made with Special K Chocolately Delight.  Almost every major cereal maker makes some flaked cereals so there are many out there to choose from.

This recipe makes a cookie that is lacy on the outer edges and soft in the center.  It is a pretty cookie for a cookie tray, but it does not travel well as it breaks easily.

Flaky Cereal Cookies
2 c. Holiday Cookie Mix
1 1/2 c. flaked cereal crushed to 1 cup.  Cornflakes or any flaked cereal can be used
1/4 c. vegetable oil
1 egg
1 t. vanilla
1/2 c. chopped, toasted walnuts (opt.)
1/2 c. flaked coconut (opt.)

In a large mixing bowl, combine cookie mix and cereal.  Blend together well.  Measure vegetable oil into a glass 1-cup measure.  Add egg and vanilla.  Beat with a fork until well combined.  Pour into cookie mix mixture.  Stir until well blended.  Stir in nuts and coconut if using.  Drop mixture by teaspoonsful onto foil-lined cookie sheet.  Bake at 350 degrees for 8 to 10 minutes.  Remove from oven, let cookies stand on cookie sheet for 1 minute, then carefully transfer to a wire rack to cool.  Makes about 2 1/2 doz. cookies

It is still not too late to join us.  You can find all the necessary information on Brenda's 12 Weeks of Christmas Treats post.

Check out all the great treats that other food bloggers have shared this week.

12 Weeks of Christmas Treats-Tart and Tasty Lemon Bars

Time is moving along, and we are at week five of 12 Weeks of Christmas Treats hosted by Brenda from Meal Planning Magic. 

I am continuing with sharing recipes made with Holiday Cookie Mix.  Today was wet and rainy, cloudy and gray so I wanted to make something bright and cheery.  The answer was Lemon Bars.  These are just a take on the typical lemon bar cookie using the cookie mix for the crust.  By now you probably realize that the mix can be used as the crust layer for many different layered bar cookies.

This recipe works best if the eggs are at room temperature which does take a little advance planning.  If you forget to remove the eggs from the fridge and don’t want to wait for them to warm up, cover the eggs with warm water and let them set 10-15 minutes.  This is what I do most of the time as I rarely remember to get eggs from the fridge ahead of time.

Putting the lemons in a microwave for 30 seconds and then rolling them on the counter will help release the juice.  I use the back of a spoon to squeeze out all the juice that I can into a glass measuring cup.  I pour the juice through a sieve to remove any pulp when I add the juice to the egg/sugar mixture.

For a couple of variations, you can add 1/2 c. chopped nuts or flaked coconut to the crust mix.

I mentioned in my original post that more than 12 different cookies could be made with the cookie mix.  I am posting some bonus recipes on my Saturday Sweets post and so far have posted a recipe for Chocolate Cottage Bars.  I will mention it when I post additional recipes.

The sweet/tartness of these makes them a nice contrast when included in a Christmas cookie tray.

Tart and Tasty Lemon Bars

3 c. Holiday Cookie Mix

4 eggs at room temperature

1 1/2 c. sugar

1/4 c. flour

1/2 c. fresh lemon juice (2 to 3 lemons)

Powdered sugar

Measure cookie mix and press into a foil-lined and sprayed 9x13-inch baking pan.  Bake at 350 degrees 12 to 15 minutes.  Set aside to cook 5 to 10 minutes.  In a large bowl beat eggs with a wire whisk until thick and lemon colored.  Add sugar and flour and beat until smooth.  Beat in lemon juice until mixture is well blended.  Pour on top of baked crust and bake an additional 20 minutes or until set.  Place pan on a rack to cool.  Dust top with sifted powdered sugar.  Cut into bars.  Makes about 32 bars.  Store in the refrigerator because of the high concentration of egg.

There is still time to join us in the fun.  Go here for complete details on Brenda's blog.

12 Weeks of Christmas Treats-Krispie Nut Bars

 We are now at week three of 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.  This week I have another bar cookie made with the Holiday Cookie Mix.  I love bar cookies because they are so quick and easy, but I promise that I will post some drop cookies made with the mix also.

The topping for these bars uses Rice Krispies and nuts.  Any kind of nuts may be used, allowing for many different flavors   The texture of the topping is much like pecan pie, so if you like pecan pie, you should like these.

 Krispie Nut Bars

3 c. Holiday Cookie Mix
4 eggs, room temperature
1/2 t. salt (omit if using salted sunflower seeds or nuts)
1 1/2 c. brown sugar
2 t. vanilla  (half almond extract if using almonds is good)
2 c. Rice Krispie cereal
1 c. chopped, roasted walnuts, pecans, slivered or sliced almonds, filberts or sunflower seeds

Stir cookie mix, measure, and place in a 9x13-inch foil-lined pan.  Press down into an even layer.  Bake in a 350-degree oven 15 minutes or until lightly browned.  Cool 5 minutes.  Place eggs in a large mixing bowl and beat until thick and lemon colored.  Add salt, brown sugar, vanilla and mix well.  Stir in Rice Krispie cereal and nuts.  Spread on baked crust.  Be sure to stir well before spreading if the mixture has been sitting for any length of time.  The cereal and nuts will rise to the top causing the mixture to separate.  Bake at 350 degrees for 25 to 30 minutes.  Let cool and cut into bars.  Makes 36 bars.

 Get a step ahead this holiday season, check out the links to other great holiday treats shared this week.  If you would like to join in the fun, you still can.  Brenda has the full details in this post.  You do not have to participate every week if you have one in which you are too busy.

12 Weeks of Christmas Treats-Buttermilk Rum Bars

It is week 2 of this year’s 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.

This is the second recipe that can be made from the Holiday Cookie Mix that I posted last week.
It is another bar cookie and contains another unusual ingredient, buttermilk.  This makes a cookie bar with a crisp crust topped by a somewhat custard-like topping.  The topping is flavored with rum extract and nutmeg.  If you like the flavors of eggnog, you should like these.  If you are not into those flavors, you can omit the rum extract and nutmeg and add 2 t. of freshly grated lemon rind for a lemon version.

These are very pretty on a cookie plate, but do need to be stored in the refrigerator due to the high egg content.

Buttermilk Rum Bars
Filling adapted from a Karo Syrup print ad
3 c. Holiday Cookie Mix
4 eggs
1 c. sugar
1/4 c. butter or margarine, melted
6 T. light corn syrup
1/4 c. flour
1 c. buttermilk
1 t. vanilla extract
1 t. rum extract
1 t. nutmeg
Sifted powdered sugar

Press Holiday Cookie Mix into the bottom of a foil-line 9x13-inch baking pan.  Bake at 350 degrees 15 minutes.  Let cool.  In a large bowl beat together eggs and sugar until thick and lemon colored.  Beat in butter, corn syrup, flour, buttermilk, vanilla, and nutmeg.  Pour over top of baked crust.  Bake at 350 20 to 25 minutes until edges just begin to brown and filling is set.  Cool completely.  Sprinkle with sifted powdered sugar.  Cut into bars.  Makes 36 bars  Can also be cut larger and served with whipped topping as a dessert.  Store in refrigerator.

Check out the links below to see all the treats other bloggers have made this week.  If you would like to join in the fun, you can find all the information on how to participate here.  You are welcome to join us anytime.

12 Weeks of Christmas Treats-Glazed Cinnamon Toffee Bars

Wow, another year has passed, and here it is time for another 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.

It is so handy to have cookies and other goodies stocked away in the freezer at holiday time.  It is also nice to have a cookie mix on hand.  This year I thought that I would do something a little different.

I have a wonderful recipe for a homemade cookie mix from which over 20 different cookies can be made.  Today I am sharing the basic recipe and one of the cookies.  Each week I will share another cookie which can be made with the mix.

The original recipe called for shortening, but I usually use butter instead.  If using butter, the mix must be stored in the refrigerator.  It will tend to lump up a bit so will need to be stirred well before measuring.

The recipe for the Glazed Cinnamon Toffee Bars calls for an unusual ingredient, cottage cheese.  You may put it through a food processor or blender if you want to hide it.  You could also use sour cream or yogurt if desired.  The bars have a texture somewhat like a light brownie.

Holiday Cookie Mix
8 c. flour
2 c. white sugar
2 1/2 c. brown sugar
2 t. salt
4 t. baking powder
1 1/2 t. baking soda
3 c. shortening or butter

In a very large bowl, combine flour, white sugar, brown sugar, salt, baking powder and baking soda.  Mix until thoroughly blended.  Cut in shortening or butter until mixture looks like coarse cornmeal.  Transfer to zip top bag or bags or a tightly covered container.  Store in the refrigerator if using butter.  Makes about 16 cups mix.

Glazed Cinnamon Toffee Bars
3 c. Holiday Cookie Mix
1 c. quick oats
1 t. cinnamon
1 c. cottage cheese
2 eggs, at room temperature
2 t. vanilla
1/2 c. cinnamon chips
1/2 c. toffee chips
1/2 c. chopped, toasted walnuts or pecans
1 T. melted butter
1 c. sifted powdered sugar
1/4 t. cinnamon
2 T. or more milk

In a large bowl combine cookie mix, quick oats and cinnamon.  Mix well.   Combine  cottage cheese, eggs and vanilla.  Add to dry ingredients and mix until well combined.  Stir in cinnamon chips, toffee chips and walnuts or pecans.  Pour batter into a well-greased 9x13-inch baking dish.  Bake at 375 degrees about 20 to 25 minutes.  Place on a rack and let cool.  Combine melted butter, powdered sugar and cinnamon.  Add milk until of a glaze consistency.  Brush over the top of the bars.  Let cool and cut into bars.  Makes about 36 bars.  Store in a zip top bag.

There is still time to join us in this fun link-up.  Just click here to find the details.  For lots of great recipes just check out the links below.