Bible Bars

1 cup I Samuel 30:12 (raisins)
Amos 4:8 (water)
1/2 cup Leviticus 3:9 (shortening)
1 cup Jeremiah 6:20 (granulated sugar)
1 Isaiah 10:14 (egg)
2 cups Exodus 29:2 (flour)
1 teaspoon Exodus 13:7 (baking powder)
1 teaspoon II Chronicles 9:9 (cinnamon)
1 teaspoon I Kings 10:10 (nutmeg)
1 teaspoon Luke 23:56 (allspice)
1/2 teaspoon Exodus 13:3 (baking soda)
1/2 teaspoon Leviticus 2:13 (salt)
1 cup Numbers 17:8, chopped (almonds)

Cook raisins in water; drain, saving 3/4 cup of liquid for later use.

Mix together shortening, sugar and egg.

Combine remaining ingredients and add the raisins and the 3/4 cup of reserved liquid. Follow the directions in Jeremiah 7:18.

Bake 20 minutes in a greased jellyroll pan at 350 degrees F. Frost if desired.

Bailey’s Truffle Bars

Softened butter for preparing baking pan
2 tablespoons granulated sugar
1 (4 ounce) bar Swiss dark chocolate, chopped
3 (1 ounce) squares unsweetened chocolate, chopped
1/4 cup plus 2 tablespoons butter, softened and divided
3/4 cup granulated sugar
2 large eggs
2/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup Bailey’s Irish Cream
1/2 cup semisweet chocolate mini-chips

Grease an 8-inch square pan and line with aluminum foil, allowing foil to extend over edges. Grease the foil with softened butter; sprinkle the 2 tablespoons sugar onto foil. Set aside.

Preheat oven to 350 degrees F.

Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool.

Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes. Gradually add 3/4 cup sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until blended.

Combine flour and salt; add to butter mixture, alternating with melted chocolate mixture and Bailey’s, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in mini-chips. Spoon batter into prepared pan.

Bake for 18 minutes. Do not overbake. Let cool completely. Cover and chill at least 2 hours.

Invert uncut brownies in foil onto a cutting board. Peel off foil. Invert brownies again. Using a sharp knife cut into small squares or 2 x 1-inch sticks.

Makes 32 cookies.

Approximate values per serving (1 brownie): 105 calories, 7 g fat, 18 mg cholesterol, 1 g protein, 12 g carbohydrates, 1 g fiber, 49 mg sodium, 53 percent calories from fat

Butter Tart Squares

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup butter or margarine
2 eggs, lightly beaten
1 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt
1 cup raisins
1/2 cup chopped pecans (optional)

Combine 1 cup flour and sugar. Cut in the butter until the mixture resembles coarse meal. Press into an ungreased 9-inch square pan. Bake at 350 degrees F for 15 minutes.

Beat together eggs, brown sugar, 2 tablespoons flour, baking powder, vanilla extract and salt. Stir in raisins and nuts. Pour this mixture over the base. Bake at 350 degrees F for 25 minutes or until the filling is almost firm. Let cool and cut into small squares.

Yield: about 36

Butter Pecan Pie Squares

1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 cup butter
2 eggs, beaten
2/3 cup granulated sugar
3/4 cup light or dark Karo syrup
2 tablespoons flour
1/4 teaspoon salt
2 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
1 cup chopped pecans

Combine flour and 1/3 cup sugar in bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press into a 9-inch square or round pan. Bake at 375 degrees F for 15 minutes.

Combine eggs, 2/3 cup sugar, Karo syrup, flour, salt, butter and vanilla extract. Beat well. Stir in pecans. Pour filling over crust. Bake at 350 degrees F for 25 minutes or until firm.

Banana Oatmeal Cookies

2 cups sifted flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
1 cup soft shortening
1 cup mashed bananas (2 to 4)
2 eggs
2 cups uncooked rolled oats
1 teaspoon vanilla or 1/4 teaspoon banana extract

Sift together flour, spices, salt, baking powder, baking soda and sugar. Add shortening, mashed bananas and eggs; beat until smooth (2 minutes). Fold in the rolled oats. Divide the cookie dough into three parts.

For bar cookies, spread 1/3 of the dough into well-greased 8-inch square pan. Bake at 375 degrees F for 15 minutes. Cool and turn out of pan. Cut into bars.

For drop cookies, drop by teaspoon onto greased sheet.

For rolled cookies, add 1/4 cup flour; refrigerate overnight and roll out, cut into desired shapes.

Makes 3 dozen large cookies.

Almond Raspberry Bars

Base
3/4 cup all-purpose flour
3 tablespoons granulated sugar
6 tablespoons melted butter
2 tablespoon chopped almonds
1 teaspoon almond extract
2/3 cup raspberry jam

Topping
4 tablespoons (1/2 stick) butter
7 tablespoons confectioners’ sugar
1/2 cup chopped almonds
1 egg, beaten

Preheat the oven to 375 degrees F. Grease and flour an 8-inch square pan.

For the base: In a large bowl, mix the flour and sugar, then blend in the melted butter, 2 tablespoons of chopped almonds, and almond extract. Form the base by pressing this mixture into the bottom of the prepared pan. Spread the raspberry jam on top.

For the top: In a bowl, cream together the butter and confectioners’ sugar. Mix in the 1/2 cup of chopped almonds and the egg.

Drop teaspoons of this mixture over the jam. Spread gently with a knife or spatula. (If some of the jam peeks through, that’s fine.)

Bake for 10 minutes, then reduce the heat to 350 degrees and continue to bake for another 15 to 20 minutes or until the surface is firm to the touch.

Let cool in the pan before cutting.

Makes 16 squares.

Black Forest Oatmeal Bars (WW)

1 cup butter, softened
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups old-fashioned rolled oats
1 1/2 cups semi-sweet real chocolate chips
1 cup (5 ounce) dried tart cherries, coarsely chopped

Drizzle
2 cups confectioners’ sugar
1 to 2 teaspoons Kirsch or apple juice
2 to 3 tablespoons water

Preheat oven to 350 degrees F.

Combine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs and vanilla extract; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed (1 to 2 minutes). Stir in oats, chocolate chips and cherries by hand.

p>Spread dough evenly into ungreased 15 x 10-inch jellyroll pan. Bake at 350 degrees F for 20 to 25 minutes or until golden brown. Cool completely.

Drizzle: Stir together confectioners’ sugar and Kirsch in small bowl. Gradually stir in enough water for desired drizzling consistency. Drizzle over bars. Cut into 48 bars.

Nutrition Facts (1 bar) Calories: 110;Fat: 5 g;Cholesterol: 15 mg;Sodium: 65 mg; Carbohydrates: 17 g;Dietary Fiber: 1 g;Protein: 1 g

WW Pts: 3