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| | From: Genie· (Original Message) | Sent: 8/29/2008 3:14 AM |
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| | From: Genie· | Sent: 8/29/2008 3:15 AM |
Elegant Almond Bars (Cookie Mix) Prize-Winning Recipe 2007! Who would have guessed a sugar cookie mix was the jump start of an irresistible almond lover's bar. Both quick and easy, the bar is reminiscent of a Scandinavian bakery pastry. Prep Time:25 min Start to Finish:2 hr 30 min Makes:32 bars Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, melted 1/2 teaspoon almond extract 1 egg Filling 1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces 1/4 cup sugar 1/4 cup butter or margarine, melted 2 eggs 1/2 cup sliced almonds Topping 2 oz white chocolate baking bar, coarsely chopped (1/3 cup) 2 tablespoons shortening 1/4 cup sliced almonds 1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown. 2. Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy). 3. Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour. 4. In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature. High Altitude (3500-6500 ft): In step 1, bake 18 to 21 minutes. In step 3, bake 17 to 22 minutes.
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| | From: Genie· | Sent: 8/29/2008 3:16 AM |
Almond Streusel-Cherry Cheesecake Bars (Cookie Mix) Prize-Winning Recipe 2008! Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling. Prep Time:45 min Start to Finish:4 hr Makes:24 bars Cookie Base and Topping 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/4 cup cold butter or margarine 4 oz (half of 8-oz package) cream cheese 1/2 cup sliced almonds Filling 2 1/2 packages (8 oz each) cream cheese (20 oz), softened 1/2 cup sugar 2 tablespoons Gold Medal® all-purpose flour 1 teaspoon almond extract 2 eggs 1 can (21 oz) cherry pie filling 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes. 2. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth. 3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds. 4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes.
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Reply
| | From: Genie· | Sent: 8/29/2008 3:16 AM |
Pumpkin Streusel Cheesecake Bars (Cookie Mix) Prize-Winning Recipe 2008! Chocolate and caramel drizzles add a new flavor punch to creamy pumpkin-oat bars. Prep Time:45 min Start to Finish:3 hr Makes:24 bars Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix 1/2 cup crushed gingersnap cookies 1/2 cup finely chopped pecans 1/2 cup cold butter or margarine Filling 2 packages (8 oz each) cream cheese, softened 1 cup sugar 1 cup canned pumpkin (not pumpkin pie mix) 2 tablespoons Gold Medal® all-purpose flour 1 tablespoon pumpkin pie spice 2 tablespoons whipping cream 2 eggs Toppings 1/3 cup chocolate topping 1/3 cup caramel topping 1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. 2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping. 3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. 4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): Bake 40 to 45 minutes.
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