I'm a Virgo too. Maybe that's what makes me annoying, ya think?

She said "impossible"-think that is worse than "annoying" but will check and get back to you! LOL

Virgos impossible to live with? Hmmmmm....well....to tell you the truth....I've been not too UNhappy living alone the past eight years or so. LOL! I don't think we're impossible at all - we're just right and everyone else is wrong - right?

Woodie, my exDH might agree with this train of thought! But then....HE is a VIRGO too! Yikes! What a combination! Two people who are right all the time time!

Just sign me: Proud to be a Virgo!
Teresa

Gees, we need to start a Virgo Club!! All of us are impossible-could get interesting. LOL
By the way, Pat, as soon as we finish the Praline Bars I made a couple of days ago, I want to try your Orange Marmalade Bars.
Looks like some good "lo cal" recipes here, yes??
RL`

Yummy-bars--so easy to do:

Diane's Home Cookin Chapter: Cookies, bar

Jeans Bars
==========
Crust:
1/2 cup butter
1-1/4 cups flour
2 tablespoons sugar
Filling:
1 cup (13 square) graham cracker crumbs
1/2 cup chocolate chips
1/2 cup chopped nuts
1 teaspoon baking powder
1/4 teaspoon salt
1 14 ounce can condensed milk
Frosting:
1-1/2 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla
. Combine crust ingredients. Press into 9x13" greased pan and bake at
350° for 10 minutes. Cool 10 minutes-pour filling over crust spreading
evenly. Bake 15-20 minutes til filling is golden. Cool and frost.

+++++++++++++++++++++++++++++++++++++++++++++++++++

Lemon Brownies
==============
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish
. Preheat oven to 350°. Line the bottom only of a 9X13X2-inch baking dish
with Parchment paper and spray with Pam. In a mixing bowl, stir
together flour, sugar and salt; add butter. Stir together eggs, juice
from 1/2 lemon and zest from 1 lemon; stir into batter and pour into
prepared pan. Bake for 30 minutes or until set. Remove from oven and
cool on a rack. When brownies are cool prepare glaze by stirring
together powdered sugar and 2 tablespoon lemon juice; drizzle over
brownies and sprinkle with additional lemon zest.

*Recipe inspired by Orange Brownies by Robin Wilson, 39th Pillsbury
Bake-off finalists. Presented on the Food Network by Paula Deen.
(Original recipe called for more sugar and for orange extract, I think
the real thing is better.)

posted by Marilyn

++++++++++++++++++++++++++++++++++++++++++++++++++++++

Oatmeal-Rhubarb Bars
====================
1 cup All-purpose flour
3/4 cup Oatmeal, uncooked
1 cup Brown sugar, packed
1/2 cup Butter, unsalted, melted

1 cup Sugar
2 teaspoons Cornstarch
1 cup Water
1 teaspoon Vanilla extract
4 cups Rhubarb
. Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2
into greased 9" pan. Add rhubarb, cut in 1/2" pieces. Combine sugar,
cornstarch, water and vanilla; cook till thick and clear. Pour sauce
over rhubarb. Top with other half crumb mixture. Bake at 350F for 45
minutes

++++++++++++++++++++++++++++++++++++++++++++++++++++

Chocolate Revel Bars
====================
3 cups quick cooking oats
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract
1 (14 ounce) can sweetened
condensed milk
1-1/2 cups semisweet
chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1/2 cup chopped walnuts
. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking pan. 2 In a large bowl, beat together 1 cup butter and
brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In
another bowl, combine oats, flour, baking soda, and 1 teaspoon salt;
stir into butter mixture. Set aside. 3 In a medium saucepan, heat
sweetened condensed milk, chocolate chips, 2 tablespoons butter, and
1/2 teaspoon salt over low heat, stirring until smooth. Remove from
heat. Stir in walnuts and 2 teaspoons vanilla. 4 Pat 2/3 of the oat
mixture into the bottom of the prepared pan. Spread chocolate mixture
evenly over the top, and dot with remaining oat mixture. 5 Bake for 30
to 35 minutes in preheated oven. Let cool on a wire rack, then cut into
bars.
+++++++++++++++++++++++++++++++++++++++++++++++

Another thread I'm going to save!

When I think of bar cookies, I think of Scotcheroos which mqmoi posted above. Yummy!!

I think I have some recipes that I'll post as soon as I get a chance.

Jen

Teresa, did you manage to not kill your Ex? I don't think I ever heard of 2 Virgos marrying.

We call them 'slices' here in Australia, and I have dozens and dozens of different recipes. I'll just select a few at random, in alphabetical order:

Amaretto Cheesecake Slice
Base:
1 cup plain flour
1/3 cup brown sugar, packed
6 tablespoons butter, softened

Preheat oven to 180C. Combine flour and brown sugar. Cut in butter until mixture forms fine crumbs. Reserve 1 cup crumb mixture for topping. Press remainder over bottom of ungreased 20cm square baking pan. Bake for 12-15 minutes or until lightly browned.

Topping:
250g cream cheese, at room temperature
1/4 cup sugar
1 egg
4 tablespoons amaretto
1/2 teaspoon vanilla
4 tablespoons almonds, chopped

Thoroughly cream together the cream cheese and sugar. Add egg, amaretto and vanilla. Beat well. Spread batter over partially baked crust. Combine almonds with reserved crumb mixture; sprinkle over batter. Bake for 20-25 minutes. Cool and cut into squares.

Apple Slice
185g butter
3/4 cup sugar
2 eggs
1 1/2 cups plain flour
1 teaspoon cinnamon
1 teaspoon mixed spice
large can unsweetened pie apple
2 tablespoons sugar, extra
icing sugar

Cream butter and sugar, add eggs one at a time, beating after each addition. Stir in sifted flour and spices. Spread half the mixture over the base of a greased slab tin. Cover evenly with the apple, sprinkle with extra sugar. Spread remaining mixture evenly over apple. Bake at 180C for 50 minutes. Cool 10 minutes in the tin before turning onto a wire rack to cool. Sprinkle with icing sugar.

Banana Slice
3 medium bananas, peeled and sliced
1 cup self-raising flour, sifted
1/2 cup sugar
60g butter
1 egg, beaten
l/3 cup milk
1 tablespoon extra sugar
1 teaspoon grated
lemon rind
1/2 teaspoon cinnamon
melted butter for brushing

Combine flour and sugar in bowl, rub in butter. Add egg and milk, stirring until will blended. Spread evenly in greased 28x 18cm lamington tin. Combine extra sugar, lemon rind and cinnamon, then sprinkle over dough. Arrange banana on top, brush with melted butter. Bake in moderate oven for 30-35 minutes or until golden brown. Cut into squares, serve as cake or as dessert with whipped cream, ice cream or custard.

Caramel Date Walnut Slice
Base:
125g butter
3/4 cup sugar
1-1 1/2 cups self raising flour
1 egg
1/2 cup walnuts, chopped
1/2 cup dates, chopped

Cream butter and sugar, add egg, then flour, walnuts and dates. Cook in a greased slab tin about 25 minutes at 180C. Ice with lemon or passionfruit icing or cover with Caramel Topping.

Caramel Topping:
1 cup brown sugar
2 tablespoons milk
60g butter
1/2 teaspoon vanilla

Boil slowly the sugar, milk and butter for 8 minutes. Allow to cool, then beat well with vanilla.

Chocolate Slice (1)
1 cup self raising flour
3/4 cup coconut
1/2 cup sugar
1 tablespoon cocoa
125g margarine

Combine dry ingredients, melt margarine and add. Mix well, and press into a greased slab tin. Cook in a moderate oven for about 20 minutes. Cut into squares before cold, ice with chocolate icing and sprinkle with coconut.

Date and Lemon Slice (1)
Base:
90g butter
1/4 cup castor sugar
2 teaspoons grated lemon rind
1 egg
1 cup plain flour
2 1/2 tablespoons cornflour

Cream butter and sugar, add lemon rind and egg, beat well. Stir in sifted flours. Press into a greased slab tin.

Topping:
2 eggs
pinch salt
1 cup castor sugar
2 tablespoons self raising flour
1 cup coconut
1/2 cup chopped dates
2 tablespoons lemon juice
2 tablespoons grated lemon rind
icing sugar

Beat eggs and salt until thick and creamy. Gradually add sugar, beat until dissolved. Fold in sifted flour, coconut, dates, lemon juice and rind. Spread evenly over uncooked base, bake at 180C for 35 minutes. When cold, dust with icing sugar.

Energy Slice
1/2 cup unprocessed bran
3/4 cup coconut
1/2 cup wholemeal flour
1/4 cup raw sugar (optional)
1 cup rolled oats
1/4 cup sesame seeds
1 cup chopped pecans
3/4 cup sultanas
1/2 cup butter
1 tablespoon honey
2 eggs, lightly beaten

Combine bran, coconut, flour, sugar, oats, sesame seeds, pecans and sultanas. Melt butter, combine with honey and add to dry mixture. Stir in eggs and thoroughly combine all ingredients. Press the mixture into a lightly greased slab tin and bake at 180C for about 25 minutes or until golden brown. Cool before slicing.

Fudgy Oatmeal Slice
2 cups brown sugar, packed
1 cup margarine, softened
1 teaspoon vanilla
2 eggs
2 1/2 cups self raising flour
3 cups oats

Preheat oven to 180C. Mix together the brown sugar, margarine, vanilla, and eggs. Stir in the flour, and oats. Set aside 1/3 of the mixture. Press remaining mixture into a greased slab tin.

Topping:
2 tablespoons margarine
400g tin sweetened condensed milk
250g dark chocolate pieces
1 teaspoon vanilla
1 cup chopped nuts (optional)

Heat margarine, the milk and chocolate over low heat, stirring constantly, until chocolate is melted. Remove from heat, stir in nuts and vanilla. Spread over oat mixture in tin. Drop the reserved oat mixture onto the chocolate mixture. Bake until golden brown, 25-30 minutes.

Glazed Mango Slice
Base:
2 1/2 cups flour
1 cup butter, softened
1 egg, separated, yolk beaten with enough milk to equal 2/3 cup
1 cup crushed corn flakes
8 cups mangos, peeled and sliced

Cut butter into the flour until crumbly. Stir in egg yolk mixture until dough forms a ball. Divide in two. Roll one half on floured surface into a 40x25cm rectangle. Place on ungreased pan. Sprinkle with crushed corn flakes. Layer mangos over crumbs.

Filling:
1 cup sugar
2 teaspoons cinnamon, divided
1/2 teaspoon nutmeg
reserved egg white
2 tablespoons sugar

Combine sugar, 1 1/2 teaspoons of the cinnamon and nutmeg and sprinkle over mangos. Roll out remaining dough and place over mangos. Beat egg white until foamy and brush over top crust. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon and sprinkle over crust. Bake at 180C for 50-60 minutes or until lightly browned.

Topping:
1 cup icing sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Stir together icing sugar, vanilla and milk and drizzle over warm crust. Cool and cut into squares or rectangles.

Kiwifruit Slice
Base:
1 1/4 cups plain flour
1/3 cup icing sugar
1/2 cup butter or margarine

Preheat oven to 180C. Combine flour and icing sugar. Cut in butter until it looks like cornmeal. Pat into 23cm square pan. Bake for 15 minutes.

Topping:
1 cup sugar
2 kiwifruit, peeled and pureed
2 eggs, beaten
1 teaspoon lime juice
1/2 teaspoon grated lime peel
1/2 teaspoon baking powder

Combine sugar, eggs, kiwifruit, juice, peel and baking powder. Pour into dish over crust and bake for 25 minutes. Cool; sprinkle with remaining icing sugar and cut into squares.

Marshmallow Slice
Base:
60g butter
30g sugar
1 small egg
125g flour

Cream butter and sugar, add egg, then flour. Press into a slab tin and bake at 180C for 20 minutes.

Filling:
220g (1/2 tin) condensed milk
1 tablespoon golden syrup
2 tablespoons butter
1 egg yolk
1 dessertspoon sugar

Stir all ingredients over low heat until boiling. Simmer 5 minutes, stirring constantly. Pour over cooked base.

Topping:
1 cup sugar
1 cup water
1 tablespoon gelatine e
coconut

Combine all ingredients in a saucepan, bring slowly to the boil and boil 5 minutes. Cool. Beat until thick and pour over slice. Sprinkle with plain or toasted coconut.

Nutty Apricot Slice
Base:
3/4 cup plain flour
1/4 cup self raising flour
1 tablespoon sugar
90g butter
1 egg yolk

Sift flours, rub in butter, mix to a stiff dough with egg yolk. Press mixture evenly over the base of a well-greased slab tin and bake at 180C for 10 minutes.
Topping:
1/3 cup apricot jam
1 egg white
1/3 cup sugar
2 teaspoons cocoa
1/3 cup coconut
185g peanuts

Spread jam over cooked base while still hot. Whisk egg white lightly, whisk in sugar, cocoa, coconut and peanuts, mix well. Spread topping over apricot jam, brush top lightly with water. Bake for another 20 minutes. Leave in tin to cool.

Orange Honey Slice
3/4 cup honey
1 cup brown sugar, packed
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
1 1/2 cups self raising flour
1 cup chopped nuts

Beat honey, brown sugar, oil and eggs until smooth. Add vanilla and orange peel. Stir in flour. Add nuts and mix well. Pour into greased and floured 32x23cm pan. Bake at 180C for 35 minutes or until done.

Icing:
1 1/2 cups icing sugar
2 tablespoons milk or orange juice
1/2 teaspoon grated orange peel

Mix sugar with milk or orange juice. Add orange peel. Frost when base is cool.

Peach Streusel Slice
2 cups plain flour
1/2 cup brown sugar, firmly packed
1 teaspoon grated lemon rind
1/4 teaspoon ground nutmeg
3/4 cup butter
350g peach preserves

Preheat oven to 190C. Grease a 23cm square baking pan. Combine the flour, sugar, lemon rind and nutmeg. Cut in butter until mixture is crumbly. Set aside 1 cup. Pat remaining mixture evenly into prepared pan. Spread preserves evenly over top of dough in pan, leaving 3mm border all around edges. Sprinkle with reserved flour mixture. Bake for 40 minutes or until lightly browned. Cool in pan on wire rack

Pear Custard Slice
Base:
1/2 cup butter or margarine, softened
1/3 cup sugar
3/4 cup plain flour
1/4 teaspoon vanilla
2/3 cup chopped macadamia nuts

Cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a greased 20cm square cake tin. Bake at 180C for 20 minutes or until lightly browned. Cool on a wire rack. Increase oven heat to 190C.

Filling:
250g cream cheese, softened
1/2 cup sugar
1 egg1/2 teaspoon vanilla
500g tin pear halves, drained
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon

Beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 3mm slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake for 28-30 minutes (centre will be soft set and will become firmer upon cooling). Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in the refrigerator.

Pecan Pie Slice
Shortbread Base:
3/4 cup butter
2 cups plain flour
1/2 cup brown sugar, packed
1/2 teaspoon salt

Preheat oven to 180C. Cut butter into 1cm pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 32x23x5cm tin and press evenly onto bottom. Bake until golden, about 20 minutes. While shortbread is baking, prepare topping.

Topping:
2 cups pecans, chopped
1/2 cup butter
1 cup brown sugar, packed
1/3 cup honey
2 tablespoons heavy cream

In a saucepan melt butter and stir in brown sugar, honey, and cream. Simmer, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake until bubbling, about 20 minutes. Cool completely in pan and cut into squares or bars. Will keep, covered, 5 days at room temperature.

Pineapple Coconut Slice
Base:
1 1/2 cups plain flour
1/2 cup self raising flour
1/3 cup sugar
175g butter
2 eggs, lightly beaten
1 1/2 cups fresh pineapple puree

Combine flours and sugar, rub in butter until mixture resembles breadcrumbs. Add eggs and mix to a soft dough. Press dough evenly over the base of a greased slab tin. Spread evenly with pineapple puree.

Topping:
2 eggs
1/4 cup sugar
2 1/4 cups coconut

Lightly beat the eggs and sugar together, add coconut and mix until well combined. Spread over filling and bake at 80C for 35 minutes or until golden brown. Cut into slices when cold.

Pumpkin Slices
Base:
2 cups self raising flour
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cups oil
2 cups mashed pumpkin
4 eggs

Frosting:
2 cups icing sugar
1/3 cup butter
90g cream cheese
1 tablespoon milk
1 teaspoon vanilla

Preheat oven 180C. Blend base ingredients and mix at low speed for 2 minutes. Pour into a greased slab pan and bake 25-30 minutes. Cool. Combine frosting ingredients and spread over base. Store in refrigerator.

Tropical Slice
Base:
1 cup coconut
185g melted margarine
1/2 cup brown sugar
1 1/4 cups self raising flour

Pour margarine over dry ingredients. Mix well and press into a slice tin. Bake at 180C until browned.

Topping:
Juice of 1 lemon
pulp of 1 passionfruit
2 mashed bananas
1 tin condensed milk
whipped cream

Combine lemon juice, passionfruit and bananas, add condensed milk and stir over low heat until mixture thickens. Pour onto cooled base, top with cream.

Zucchini Date Slice
3/4 cup butter or margarine
1/2 cup brown sugar, packed
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups self raising flour
2 cups unpeeled, grated zucchini
3/4 cup shredded coconut
3/4 cup raisins, snipped
3/4 cup dates, snipped

Beat butter until light and fluffy. Gradually beat in sugars. Add eggs, one at a time, beating after each addition. Blend in vanilla. Add flour to creamed mixture, beating until blended. Stir in zucchini, coconut, raisins and dates. Spread evenly in a greased slab tin. Bake at 180C for about 40 minutes or until bars test done. Cool to warm.

Icing:
1 cup icing sugar
2 tablespoons milk
1 tablespoon melted butter
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon

Combine icing sugar, milk, butter, vanilla and cinnamon for frosting; beat smooth. Drizzle over warm base. Cool and cut into squares.

Ginger, nah...he's still kicking. Although, there were times when I thought about "offing" him. LOL! (just kidding)

I don't think it is a good idea for me to marry another Virgo and I hope to avoid that mistake again.

This is a great bunch of recipes! I think the Scotcheroos are what I've had at the office for snack day. They are addictive!

Teresa - go for a Libra - took me a long time to find him but it was worth it!

Mine is a Leo and wouldn't trade him for the world.
Craftyrn, I had forgotten all about the Jeans Bars-I won a prize for that recipe when we lived in Hawaii. They really are guaranteed to make your jeans tight! LOL
RL`

Wow Roselin, I gotta try those bars!

Here's one I've posted many times but it's one of our favorites so I'm posting it again!

{{gwi:2046557}}

1 1/2 cups all purpose flour
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 + 1/4 cup butter, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows
2/3 cup corn syrup
2 teaspoons vanilla
1 (10-oz.) pkg. Reeces peanut butter chips
1 (16-oz.) can salted, dry roasted peanuts

Heat oven to 350°. In large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup softened butter, 1 teaspoon vanilla, and egg yolks until crumbly. Press firmly in bottom of ungreased 9X13X2-inch baking pan. Bake for 12 to 15 minutes or until lightly browned. Remove from oven and immediately sprinkle with marshmallows. Return to oven and bake an additional 1 or 2 minutes until marshmallows just begin to puff. Cool while preparing topping.

In a large saucepan, combine corn syrup, ¼ cup butter, vanilla and peanut butter chips. Over low heat melt just until chips are melted and mixture is smooth, stirring constantly. Remove from heat and stir in peanuts. Immediately spoon warm topping evenly over marshmallows; dipping your fingers in water to prevent stickiness, spread to cover. Refrigerate until firm; 1 hour and cut into bars dipping the knife into hot water occasionally.

Marilyn

Lots of great recipes here.

These two have been popular on the Cooking Forum.

Ann (Another Virgo)

Home Cookin Chapter: Recipes From Thibeault's Table

======================
These are amazingly good and simple to make. They are a nice alternative to brownies.

Recipe from the Nantucket Open House Cookbook.

Crust

1 1/3 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons all purpose flour

Topping

1 1/2 cups packed brown sugar
1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs beaten
. Preheat oven to 350°

Prepare the crust:
Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl
until moist and crumbly. Press the mixture firmly and evenly in the
bottom of a 9 inch square baking pan. Bake until lightly browned,
about 20 minutes.

Prepare topping:
Stir all the ingredients together until blended. Spread the topping
over the baked crust and bake for 20 minutes. Let cool completely,
then cut into 16 squares.

Home Cookin Chapter: Recipes From Thibeault's Table

====================
Source: Patty
1/2 flour
3/4 cup rice krispies cereal
1/4 tsp baking soda
pinch salt
1/3 cup packed brown sugar
1/3 cup butter melted
1 can sweetened condensed milk
1/2 c butter
1/2 c firmly packed brown sugar
1/2 cup chocolate chips semi sweet
1 1/4 cup Rice Krispies cereal .
caramel layer. Chill and cut into squares.
.
.
Combine first 6 ingredients and press into 8" square pan and bake at
350 for 10 minutes
In heavy saucepan combine condensed milk, 1/2 cup butter and 1/2 cup
brown sugar. Bring to a boil and simmer for 5 minutes, stirring
continuously. (this burns easily to watch carefully) Remove from heat
and pour over baked crust.
Melt chocolate chips over low heat. Stir in remaining cereal until
well coated. Using two forks spread over caramel layer. Chill and cut
into squares.

Daisyduckworth,

Your Pecan Pie Slices sound wonderful.

Marilyn, do try them and then let us know how you "tweaked" them. LOL
RL`

LOL Roselin, you are so right. I think I would use 1/2 white whole wheat flour and reduce the sugar by 1/4 cup:)

I am so gonna try them!

Marilyn

I always heard Capricorns were good matches for Virgos. I've dated several of them but the ones I dated were always stingy & cheap. They can't all be like that but that was my luck of the draw.

Marilyn, I had saved that recipe before so thanks for reposting it & jogging my memory. I love peanuts. Do the peanuts have to be dry-roasted?

I knew I could count on you, Marilyn! Too funny. But I admire you for trying to make them a tad bit healthy.
RL`

Wait a minute, now that I think about it, I think I would sub some of the flour for almond flour (finely ground almonds):)

Ginger, you can use any kind of nuts you like, the dry roasted are my favorite.

Marilyn

Okay but if you don't like it, don't say that you didn't like our recipe 'cause you are making way too many changes on it and if your jeans aren't tight after you eat them, don't blame us! LOL

There's many good recipes here. Glad you started this one Teresa.

RL' your raspberry bars are first!

Daisy, thanks for posting the Glazed Mango Slice recipe. I've really been enjoying mangoes.

Nancy

Great, Nancy-hope you like them. Wish I had a dollar for each time I have made them.
RL`

MMmm...gotta remember to save these...we like bar cookies best. Here's a few of our favorites:

Oatmeal Fudge Bars

Recipe By : Katie, from Bisquick, about 1982
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c packed brown sugar
3/4 c butter or margarine -- softened
2 eggs
2 tsp vanilla
2 1/2 c Bisquick® baking mix
3 c quick-cooking oats
2 c chocolate chips
1 can sweetened condensed milk -- * see note
2 tbsp butter or margarine
1/2 tsp salt
1 c chopped nuts -- optional
2 tsp vanilla

Mix brown sugar, butter, eggs and 2 tsp. vanilla. Stir in Bisquick and oats.

Heat chocolate chips, milk, 2 tbsp. butter and salt. Stir until smooth. Add nuts and vanilla.

Press about 2/3 of the oatmeal mixture into a greased 15 1/2"x10 1/2"x1" jelly roll pan. (Use greased hands.) Spread on chocolate mixture. Drop remaining oatmeal mixture by tablespoonfuls onto top.

Bake at 350F about 30 minutes until light brown. Cool completely before cutting into bars.

*Sweetened condensed milk: Heat and stir 1 1/2 c. sugar, 2/3 c. evaporated milk and 4 tbsp. butter until sugar is dissolved . Makes about 1 1/2 c (1 can = 1 1/4 c.)

* Exported from MasterCook *

Pecan Caramel Bars

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package vanilla wafer cookies -- (12 oz.), crushed
2 tablespoons sugar
2/3 cup melted butter
1 can sweetened condensed milk -- (14 oz.)
1 egg
1/2 teaspoon maple flavoring
1 cup butterscotch chips
1 1/2 cups coarsely chopped pecans

In a small bowl combine the vanilla wafer crumbs, sugar and butter. Press into a greased 13 x 9 x 2 baking pan. Bake at 350F for 8-10 minutes or until lightly browned. Coll 10 minutes on wire rack.

In a small mixing bowl, beat the sweetened condensed milk, egg and maple flavoring. Stir in butterscotch chips. Spread over crust. Sprinkle with pecans. Bake 18-22 minutes or until golden brown. Cool on wire rack. Cut into bars.

From: Jeannie S., Lioness Bake Sale Auction

Yield:
"3 dozen"

* Exported from MasterCook *

Turtle Bars

Recipe By : Katie
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 cup packed brown sugar
1/2 cup soft butter
1 cup pecan halves -- approximately
2/3 cup butter
1/2 cup packed brown sugar
1 cup chocolate chips

Beat flour, 1 c. brown sugar and soft butter 2-3 minutes on medium speed. Press into 13"x9" pan
Arrange pecan halves in even rows on crust.
Combine 2/3 c. butter and 1/2 c. brown sugar. Boil, stirring, for one minute. Pour over pecans.
Bake @ 350° for 18-22 minutes until bubbly.
Sprinkle with chocolate chips. Let stand 3 minutes and spread chocolate, allowing pecans and caramel to show through.
Cool completely and cut in small squares, cutting between the pecan halves.

- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Chewy Coconut Bars

Recipe By : Katie
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c butter -- softened
1/2 c brown sugar
1 c flour
2 eggs
1 tsp vanilla
2 c coconut
1 c brown sugar
1/4 c flour

Mix first three ingredients and pat into a greased 9"x13" pan. Bake at 375F for 12 minutes.

Beat eggs and vanilla. Stir in remaining ingredients. spread over base. Bake 20 minutes. Cool slightly and cut into bars.

Source: "Woman's Day magazine, 1980"
- - - - - - - - - - - - - - - - - -

I made the Raspberry Bars tonight. Roselin, they are great. I used a jar of my homemade Black Raspberry Cherry jam.
Can't wait to make them with my Mango Apricot jam. I wonder if I should try brown sugar instead of white it seems like that would be good when doing peach or apricot.

The recipe is a keeper!

Nancy

Thanks for the feedback, Nancy-changing the jams makes it such a versatile recipe. Do try "tweaking" it with the brown sugar and let us know how it goes.(been cooking with Marilyn, huh? LOL) Glad you liked it.
RL`

daisyd. from Australia....

my DH loves Australia because of the great food at all the B&Bs. Your recipes are super. Thank you.

Daisy takes a bow on behalf of her compatriots!

A lot of 'my' recipes are very old, and most come from people who lived in the country, where good cooks abound, and where one is expected to provide goodies for street stalls for fund-raising, and to entertain at morning teas etc. And of course where one is expected to outdo all the other excellent cooks on each and every occasion!!

One lackadasical Aquarian forgot how much she likes bar cookies. I am just about finished my annual month off from cooking, which coincides with our library's used book sale. LOL

I've made Roselin's raspberry squares with cherry jam too. Mangoes were on sale for $1 today so think I'll have to try the mango slices first. Thanks for all the great cookie ideas.

I was so involved in copying the recipes that I forgot to post this one. If they're nice ripe summer plums, I omit the Tbs. of sugar for the filling.

ROSY PLUM STREUSEL SQUARES

1 3/ 4 cups oatmeal (quick or old-fashioned)
1 1/ 2 cups flour
1/ 2 cup sugar
1 tsp. baking powder
3/ 4 cup (1 1/ 2 sticks) butter or margarine, melted
1/ 4 tsp almond extract (optional)

FILLING:

2 cups thinly sliced fresh plums (3-4 medium)
1 Tbs. sugar
1 Tbs. flour
1/ 3 cup raspberry preserves

Heat oven to 375 degrees. For crust and streusel, combine first 4 ingredients; mix well. Add combined butter and almond extract, mixing until moistened. Reserve 1 1/ 2 cups; set aside. Press remaining oat mixture onto bottom of 9 X 9 inch square baking pan. Bake 15 minutes.

For filling, combine plums, sugar, and flour. Stir in preserves. Spread onto crust within 1/ 2 inch of edge Sprinkle with reserved oat mixture. Bake 25 to 28 minutes or until golden brown. 16 bars

Mmmmm Daisy I'm coming to your house for desert! :-)

Anyone have a recipe for apple bars using raw apples? I have a bunch and I need an easy dessert to take to a function.

Thanks!

Roselin..I loved the RB:)

Moniqueb, glad to hear it.
RL`

LPink, you'll have to come to morning tea instead! These things are never served as desserts in my part of the world.

Below are several apple slices for you. The last one calls for tinned pie apple - well, just make your own by stewing up a few apples to your desired consistency. Add a bit of lemon juice to reduce the browning effect. (Me, I'd just zap the apple slices in the microwave for a minute or two!) Mind you, I'm not a big fan of cooked apple.

Apple Slices
5 apples, finely sliced
1 cup sugar
pinch ground cloves
juice and grated rind of 1 lemon

Cook all together until apple is tender.

Pastry:
90g butter
1/2 cup sugar
1 egg
vanilla
3 tablespoons custard powder
3 tablespoons milk
3 cups self raising flour

Cream butter sugar and vanilla together. Add egg, sifted flour, custard powder. Mix with milk. Roll out half and place in a slab tin. Cover with apple and cover the whole with remaining pastry. Bake in a moderate oven until done. When cold, cut into slices.

Apple Walnut Squares
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup self raising flour
1/2 teaspoon ground cinnamon
1 medium tart apple, peeled and chopped
3/4 cup chopped walnuts

Cream butter and sugar. Add the egg. Combine flour and cinnamon. Gradually add to the creamed mixture, beating just until combined. Stir in apple and walnuts. Pour into a greased 20cm square cake tin. Bake at 180C for 35-40 minutes or until a wooden skewer inserted near the centre comes out clean. Cool on a wire rack.

Apple Oat Slice
1 cup wholemeal flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup brown sugar, firmly packed
1 1/2 cups rolled oats
1/2 cup melted butter
1 egg, beaten
1 1/2 teaspoons vanilla
1/3 cup chopped walnuts
2 cups peeled and thinly sliced apples
icing sugar (optional)

Preheat oven to 180C. Stir flour, bicarbonate of soda, salt and cinnamon until well blended. Stir in brown sugar and oats. Mix in butter, egg and vanilla. Put half the dough in bottom of a greased slab tin pan. Sprinkle with nuts and arrange apple slices over top. Sprinkle with remaining dough. Press in lightly. Bake 25-30 minutes. Cool in pan. Sprinkle with icing sugar, if desired.

Apple Slice
185g butter
3/4 cup sugar
2 eggs
1 1/2 cups plain flour
1 teaspoon cinnamon
1 teaspoon mixed spice
large can unsweetened pie apple
2 tablespoons sugar, extra
icing sugar

Cream butter and sugar, add eggs one at a time, beating after each addition. Stir in sifted flour and spices. Spread half the mixture over the base of a greased slab tin. Cover evenly with the apple, sprinkle with extra sugar. Spread remaining mixture evenly over apple. Bake at 180C for 50 minutes. Cool 10 minutes in the tin before turning onto a wire rack to cool. Sprinkle with icing sugar.

All these recipes made me want to make them-don't forget to use the pizza cutter when they are cool enough to cut!!(I spray a little pam on it first-glides right thru!)

Yup, that's when I have my bars Daisy, afternoon tea. Thanks for the recipes! The apple walnut squares will be something I can use my self rising flour for. I bought it to make some recipes I had in a little "tea" recipe book I bought in Scotland, but I haven't found many "american" recipes calling for self rising flour.

I am going to swipe some of these recipes and make them for the church's bake sale in two weeks. If I work at it all week and freeze as I go, I should be able to provide serveral dozen plates of a dozen bar cookies each, and probably at least a dozen different varieties!

Much easier to transport and package, and these look awesome!

They are awesome! Thanks to all of you!

I wanted some of these to offer with my Personal Chef service that I'm starting. I've baked too many drop cookies to know that I will not have the time to do those. But brownies and bars go together pretty quickly all in one pan, one bake time, cool, cut and remove from pan. And they will make a quick treat for my clients - when I get some clients, that is.

Teresa

I made an altered version of PatT's Orange Marmalade Cream Cheese Bars.........the only thing I did different was use apricot preserves instead of the orange marmalade as I am the only one that likes it. They were excellent.

Well I haven't made any of these ...yet...but I am impressed at the many choices. You DDW always have a mini cookbook's worth of homey recipes that do sing of the country and an earlier day.

Need I also say I am a Virgo, once married to a pie-in-the-sky airhead of an Aquarius???(Fortunately he made a living from that 'up in the clouds' mindset.) Now I have a solid Taurus, sadly more solid after a few too many of my own rasperrry bars. I made more mistakes making these the first year of marriage...but god help us, we ate them all.

Raspberry Almond Bars
1/2 C butter or margarine
1 package (10-12 oz) vanilla or white chips, divided
2 eggs
1/2 C sugar
1 tsp. almond extract
1 C flour
1/2 tsp. salt
1/2 C seedless raspberry jam
1/4 C sliced almonds(I used slivered)
In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir). In a small mixing bowl, beat eggs til foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just til combined. Spread HALF of batter into a greased 9" square pan, baked at 325 degrees for 15-20 min or until golden brown. Microwave jam until it's extremely runny but not hot; spread over warm crust. Stir remaining chips into remaining batter and drop by spoonfuls over the jam layer. Sprinkle w/almonds. Bake 30-35 min more . Cool and cut into bars. Yield: about 2 dozen.

Maureen

msazadi, a gal that used to post here sent me that recipe and I must have put it on a disc. I remembered it because you didn't stir the first cup of chips in. They were very good. Will have to put it back here on the new computer.

I finally made the Scotcheroos but only on the condition that our neighbors with two small boys were home for the weekend so I could pawn off most of the batch on them. Yum! DH took a bite when they were still warm and said "Those are disgusting." Then he said "Give me some more!" he has dubbed them Evil Confection.

TIP: You can nuke them for a few seconds. They are most evil when warm and gooey!

Thanks for starting this thread, Teresa. I'm making the Salted Peanut Bars tonight for an event tomorrow.

I've posted more recipes on Sock's thread over at Cooking.

Teresa, best of luck on your new venture! Lots of work but satisfying, I bet.

Teresa - when you start your business up, please let us know how it is going. I wish the best for you!

At present I'm working toward going part time this summer. I may not go full time until I retire from my "day" job. Cooking and sewing have been my favorite activities for many years. As a teen, I did alot more sewing than cooking. As a stay-at-home mom I did more cooking than sewing. As a single mom, I had to make time for both and work in a little gardening all while working outside the home full time and being a full time mom to my sons. I believe deeply that families should sit down together for meals as much as possible. I hope I can help today's families do that more often.

Thanks for the encouragement.....stay tuned....

I made Roselin's raspberry bars this weekend and they are great. They were by special request from my husband who "remembers" some fabulous apricot squares from a bakery of his youth. Anyway, I used fresh apricot conserves (pureed) that I picked up at a farmers market. Next time we'd prefer the bottom crust to be thinner, but that's easily fixable. These are a keeper!

I'm glad this thread was resurrected! I just made Roselin's Jeans Bars this weekend and they were a big hit - I used sliced almonds.

dmlove, that recipe originally was for an 8" pan so doing them in the 9x13" really thinned out the bottom crust a lot but am glad you liked them.
Woodie, did your jeans get tight??
RL`

They definitely did, RL - they're all gone now, darn it.

Theresa, I am also starting a Personal Chef Service in my area, I live just outside of Greenville, NC. I've been working on it since the fall. I'd love to hear from you and how things are going. Email me if you'd like to chat.
Gina
gina@leesware.com