Snack Bar Recipes

PUMPKIN SPICE BAR
Preparation time: 25 MINUTES Servings: 32 BARS

4 EGGS
2 C. SUGAR
1 C. UNSWEETENED APPLESAUCE
1-16 OZ. CAN PUMPKIN
2 C. FLOUR

2 TSP. BAKING POWDER
2 TSP. CINNAMON
1 TSP. BAKING SODA
1/2 TSP. SALT
1/2 TSP. GROUND GINGER
1/4 TSP, GROUND CLOVES
CREAM CHEESE FROSTING (SEE INST.)

INSTRUCTIONS

HEAT OVEN TO 350. GREASE A JELLY ROLL PAN. MIX FIRST 4 NGREDIENT. THEN ADD IN THE REST. POUR INTO PAN & BAKE 25-30 MIN.FROST WITH CREAM CHEESE FROSTING: 3 OZ. CREAM CHEESE, 1/4 C. PLUS 2 TBLSP. MARGARINE OR BUTTER, SOFTENED & 1 TSP. VANILLA. CREAM, THEN ADD 2 CUPS POWDERED SUGAR. FROST CAKE WHEN COOL & SPRINKLE WITH CHOPPED WALNUTS.






















RHUBARB BARS #1 350 degrees 45 minutes 9"x 13" pan

1 stick marg (1/2 cup) MINUS 2 Tablespoons
1 cup brown sugar
1 large egg or 2 small ones
1 cup sour milk or buttermilk
2 cups flour
1 teaspoon vanilla
1 teaspoon salt
2 cups rhubarb, cut up
(for cake add 1 teasp. soda)
Grease and flour pan. Cream ingredients together and add rhubarb and flour. Pour into pan and top with the following topping.

TOPPING

2 Tablespoons Marg.
1 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup brown sugar
Mix topping and sprinkle on top of the above. Bake.




RHUBARB SQUARES # 2
350 degrees 30 35 minutes greased 9"x 13" pan

3 cups rhubarb, fresh or frozen
2 Table. cornstarch (more if frozen fruit)
1 1/2 cup sugar
1/4 cup water
Mix cornstarch, water and remaining ingredients. Cook until thick then add 1 teaspoon VANILLA. Cool.

Mix until creamy:
1 1/2 cup oatmeal
1 cup shortening or marg.
1 brown sugar
1/2 teasp. soda
1/2 cup chopped nuts
1 1/2 teasp. salt
Put 3/4 of Crumble mixture in bottom of pan. Then pour rhubarb mixture over top and top with rest of crumb mixture. bake.


CHOCOLATE CARAMEL BOWNIES

1pkg.(18 1/2 oz) German Chocolate Cake mix
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels, unwrapped (one 4 oz pkg)
1 cup semisweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish. Bake in a preheated 350 degree oven for eight minutes.
In the microwave or top of a double boiler melt caramels with remaining 1/2 cup
evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate chips. Pour remaining batter on top of morsels. Return to oven and bake 18 minutes (or less for gooier brownies). Let cool before cutting.

The restaurant serves them with vanilla ice cream...A chocolate lover's dream.

Makes 16-20 bars.







Maple Bars

1/2 C sugar
1/2 C shortening -OR- 1/4 C butter + 1/4 C shortening
1/2 C maple syrup (dark)
1 egg
2/3 C sifted all-purpose flour
1 C pecans
1 C rolled oats (quick)
1/2 t baking powder
1 t pure vanilla

Heat oven to 350°. Grease a square pan 8x8
inches. Mix all ingredients thoroughly.
Spread in prepared pan. Bake 30-35 minutes.
Cut into squares while still warm.

Makes Approx. 16 Bars

Zucchini Bars

3/4 c. butter 3/4 c. chopped nuts
1/2 c. brown sugar 1 3/4 c. flour
1/2 c. sugar 1 tsp. baking powder
2 eggs 2 c. shredded zucchini
1 tsp. vanilla 1 c. shredded coconut

Mix ingredients together and spread in greased 15x10x1 1/2 inch pan. Bake at 350 degrees for 40 minutes.

Glaze:
1 c. powdered sugar
1 tsp. vanilla
2 1/2 Tbsp. milk
1/2 tsp. cinnamon
1 1/2 Tbsp.Marg, melted
Combine together; pour over cooled bars.



Holly Bars
(4 dozen)
1/2 cup butter 1 tsp vanilla
1/2 cup powdered sugar 1/4 cup lemon juice
2 eggs, separated 1/2 cup chopped maraschino
1 cup flour cherries, dained 1 can (14 oz) sweetened condensed milk 1/2 cup diced, toasted almonds
1/2 cup sugar

1. Blend butter, powdered sugar and egg yolks until smooth. Mix in flour until completely blended. Press mixture into ungreased 13 x 9" pan. Bake in preheated 350 degree oven 15 minutes.

1. Blend sweetened condensed milk, vanilla, and lemon juice until thoroughly mixed. Mixture will begin to thicken. Stir in cherries.

3. Let crust cool 5 min, then spread cherry mixture evenly over top.

4. In a small mixing bowl, beat egg whites until frothy. Beat in 1/4 cup sugar, 1 Tbsp at a time; continue beating until thick and glossy. Carefully spread meringue over cherry mixture to cover completely. Sprinkle almonds over top. Return to oven and bake 20 minutes.

5. Cool 30 minutes, then cut into 2 x 1" bars while still warm and remove from pan. Place bars on a platter, cover with plastic wrap, and refrigerate.
7 Layer Bars

½ c Butter
1 c Graham cracker crumbs
1 c Semisweet chocolate chips
1 c Butterscotch chips
1/3 c Flaked coconut
½ c Walnuts; chopped
1 can Sweetened condensed milk


Melt butter in a 13 x 9 x 2 inch pan.
Sprinkle crumbs evenly over butter.
Sprinkle in layers, chocolate chips, butterscotch chips, nuts, and top with coconut. Pour condensed milk over all.
Bake in a pre-heated 350 degree oven for 30 minutes. Let cool and cut in bars.