Fig-Filled Whole Wheat Cookies – Fig Newtons

Ingredients:

• 1 cup packed brown sugar
• 1/2 cup shortening
• 1 teaspoon vanilla
• 1 egg
• 1 2/3 cups whole wheat flour
• 1/4 teaspoon salt

FIG FILLING

• 1 1/3 cups finely chopped dried figs
• 1/4 cup sugar
• 1/3 cup finely chopped nuts
• 1/3 cup water
• 1 teaspoon grated orange peel

Preparation:
Prepare Fig Filling. Heat oven to 375º. Beat brown sugar, shortening,
vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Divide dough into thirds. Pat each third into rectangle, 12 × 4 inches, on waxed paper. Spoon one third of the filling lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Fold sides of dough over filling, using waxed paper to help lift and overlapping edges slightly. Press lightly to seal. Cut into 1-inch bars. Place seam sides down about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack.

FIG FILLING:

Heat all ingredients over medium heat about 5 minutes, stirring frequently, until thickened.

Popularity: 6% [?]

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Caramel Fudge Bars

Ingredients:

• 1 package Supreme brownie mix (with pouch of Chocolate Flavor Syrup)
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 egg
• 1/2 (14 ounce) package vanilla caramels (25 caramels)
• 1 (14 ounce) can sweetened condensed milk

Preparation:
Heat oven to 350º. Grease bottom only of rectangular pan, 13 × 9 × 2 inches. Mix brownie mix (dry; do not add chocolate syrup from pouch), milk, vanilla and egg with spoon; reserve 1 cup. Press remaining brownie mixture in bottom of pan. Bake 10 minutes.

Heat caramels and chocolate syrup from pouch in 2-quart saucepan over medium-low heat, stirring occasionally, until caramels are melted. Stir in milk. Pour over baked layer. Break up reserved brownie mixture; sprinkle over caramel.

Bake 25 to 30 minutes or until bubbly around edges. Cool completely; refrigerate for easier cutting. Cut into 4 rows by 6 rows. Store tightly covered and, if desired, in refrigerator.

Popularity: unranked [?]

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Tuxedo Cheesecake Bars

Ingredients:

• 1 package white chocolate
• swirl cake mix
• 1/2 cup butter or margarine — softened
• 2 (8 ounce) packages cream cheese — softened
• 1 tub Rich & Creamy white chocolate ready-to-spread frosting
• 3 eggs

Preparation:

Heat oven to 325º. Beat cake mix (dry) and butter in large bowl with
electric mixer on low speed until crumbly. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.

Beat cream cheese and frosting in same bowl on medium speed until smooth. Beat in eggs until blended; reserve 2 cups. Pour remaining mixture over crust. Beat Dutched Cocoa Mix into reserved mixture. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto mixture in pan. Cut through mixture with knife in S-shape curves in one continuous motion without cutting into crust. Turn pan 1/4 turn, and repeat cutting for swirled design.

Bake 55 to 65 minutes or until set. Cool completely. Refrigerate uncovered at least 2 hours. Cut into 6 rows by 6 rows. Store covered in refrigerator.

Popularity: 3% [?]

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Nancy Reagan Vienna Chocolate Bars recipe

Nancy Reagan Vienna Chocolate Bars recipe

Ingredients:

• 1/2 pound butter
• 1 1/2 cups granulated sugar
• 2 egg yolks
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 cup chocolate bits
• 1 (10 ounce) jar jelly, such as raspberry
• 4 egg whites
• 2 cups finely chopped nuts

Cream the butter and 1/2 cup of the sugar. Add egg yolks and salt. Add flour and knead with fingers. Pat batter onto a greased cookie sheet. Bake for 15 to 20 minutes at 350 degrees F until lightly browned.

Remove from oven. Spread with jelly and top with chocolate bits. Beat egg whites until stiff. Fold in remaining sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes at 350 degrees F.

Cut into squares or bars.

Popularity: unranked [?]

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Barbara Bush Lemon Bars recipe

Crust:

• 1 cup margarine
• 2 cups confectioners’ sugar
• 2 cups all-purpose flour

Filling:

• 4 teaspoons lemon juice
• Grated rinds of 2 lemons
• 4 eggs, well beaten
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 4 tablespoons flour
• 1 cup shredded coconut

Preparation:

1. Mix margarine, confectioners’ sugar and flour.
2. Spread in 15 x 10-inch jellyroll pan. Bake at 350 degrees F for 15 minutes until pale tan. Cool.
3. Mix remaining ingredients. Pour over crust.
4. Bake for 25 minutes at 350 degrees F.
5. Cut into bars.

Popularity: unranked [?]

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