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Pat’s Pantry – June 7, 2016 – Brownies, Bars and Cookie Treats

PATS-PANTRY-FOR-FBBROWNIES, BARS AND COOKIE TREATS

 

I was on the hunt for some good snack treats to make and found a few that were pretty good. These carrot bars are a cross between a spice cake and carrot cake, which were very tasty.

 

CARROT BARS

 

1 1/4 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 eggs

1 cup sugar

3/4 cup vegetable oil

2 small jars baby food carrots

1/2 cup chopped nuts

1 package (3 oz.) cream cheese

1 cup powdered sugar

1/4 cup margarine

 

Sift flour, soda, cinnamon and salt. Beat eggs and add sugar and oil. Blend with flour mixture, then stir in baby food and nuts. Pour into a 9x13x2-inch pan and bake in a 350-degree oven 30 minutes.  Combine cream cheese, powdered sugar and margarine and spread over cooled cake.

 

BLACK FOREST CHEESECAKE BROWNIES

 

1 package (19.9 oz.) chewy fudge brownie mix

3 eggs

1/2 cup oil

1/4 cup water

4 ounces cream cheese

1/2 cup sugar

1/4 cup sour cream

1 tablespoon maraschino cherry juice

1/4 teaspoon almond extract

2 tablespoons chopped maraschino cherries

 

Preheat oven to 350 degrees. Line 9-inch square baking pan with enough foil to overhang edges by two inches. Coat foil-lined pan with cooking spray. Mix brownie mix, eggs, oil and water together and spread in prepared pan. Beat cream cheese, sugar, sour cream, cherry juice and almond extract in mixing bowl on medium-high speed until fluffy. Stir in chopped cherries. Drop by a heaping tablespoonful over batter and swirl. Bake 35 to 40 minutes or until toothpick inserted into center comes out with moist crumbs. Cool 30 minutes. Lift brownies from pan. Cool completely on rack. Spread with one can (16 oz.) milk chocolate frosting. Garnish with whipped topping and maraschino cherries.

 

CHERRY DROPS

 

1 (18.25 oz.) package cherry chip cake mix

1/4 cup flour

1/2 water

1 egg

1/2 cup chopped, well drained maraschino cherries

 

Preheat oven to 350 degrees. Blend dry cake mix, flour, oil, water and egg and beat well. Stir in chopped cherries. Drop by the teaspoonful onto ungreased cookie sheets, about 1 1/2 inch apart. Bake 10 to 12 minutes, or until edges of cookies just begin to brown.  Cool on cookie sheet about one minute, then remove to rack and cool completely.

 

food facts:

When your recipe calls for flour to be sifted, add the leavening and salt when sifting for a better blend.

If cookies are not browning properly, try baking them on a higher shelf.

 

 

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