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My Favorite Cheesecakes & Squares
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Mix flour, icing sugar and butter and pat into 9x13 pan. Bake at 350 for 15 min. Mix remaining ingrediants well, spread over base. Bake at 350 for 25 min. Cool, Sprinkle with powdered sugar. Cut into bars.
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Bottom layer,
Melt first 3 ingrediants in a heavy saucepan. Add beaten egg and stir to cook and thicken. Remove from heat, stir in crumbs, coconut and nuts. Press firmly into 9x9 ungreased pan.
Second Layer,
Cream butter, milk, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
Third Layer,
Melt chips and butter over low heat. Cool a bit and spread over second layer. Chill in refrigerator. Use a sharp knife to cut. 36 squares
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1 pound dates -- chopped
1/2 cup sugar
1 tablespoon butter
3/4 cup water
Mix flour, sugar and salt. Cut in butter. Add oats and soda. Mix well, press half of this into a greased pan. Cook filling mixture until dates are soft. Spread over mixture in pan. Put crumb mixture on top and press down. Bake at 300* for 45 minutes.
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These taste just like a "crispy crunch chocolate bar"
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Melt butter, add sugar, cocoa and egg. Bring to a boil, simmer for 1 minute. Add vanilla, nuts and wafers. Mix well and press into a well greased 8 x 8 pan.
Cool and frost with chocolate icing, sprinkle a handfull of chopped walnuts over top. Slice into squares.
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NOTES : I used white chocolate in mine.
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Icing
2 tablespoons butter
1 tablespoon kahlua
2 tablespoons milk
1 1/3 cups icing sugar
Grease 7 x 11 in. baking pan. Preheat oven to 350*. Mix flour with baking powder and salt. Cream butter and sugar; beat in egg. Stir in 1/4 cup Kahlua, then add flour mixture, stir until well blended. Fold on chocolate pieces and nuts.
Spread evenly in prepared pan. Bake 30 mins. or until top springs back when touched lightly in center. Do not over bake. Remove from oven and cool 15 mins. then brush top with 1 tblsp. Kahlua. Frost when completely cooled.
BROWN BUTTER ICING:
In a saucepan heat butter until lightly browned. Remove from heat. Add Kahlua, milk or cream and sifted powdered icing sugar.
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CRUST:
3 TBS butter -- melted
1 cup crushed gingersnaps
Heat oven to 350F. In small bown combine crust ingredients, mix well. Press in bottom of 9in. spring form pan.
In large bowl, beat cream cheese, sugar and 2TBS of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Add eggs 1 at a time, beating well after each addition.
Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thoroughly, set aside. To remaining batter in large bowl, add 1 TBS corstarch and all remaining ingredients, beat well.
Set aside 1 cup of this pumpkin batter. Pour half of vanilla batter (1 3/4 cups) into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter in that order then swirl batters with kinife or spoon.
Bake at 350F. for 1 to 1 1/4 hours or until filling is almost set in center. Cool in pan on wire rack for 1 hour. Run knife around edge of pan. Remove sides of pan. Serve warm or refrigerate until serving time.
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Melt chips and butter over low heat. Add peanut butter and half of the marshmellows. Let cool slightly then add the rest of the marshmellows. Put into a 8X8 buttered pan, refridgerate and cut into squares when set.
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Preheat oven to 350*. With mixer beat flour, oats, 3/4 cup sugar and butter until crumbly. Set aside 1 1/2 cups of mixture,
press remaining crumbs into a greased 13 X 9 baking pan.
Bake 15 minutes until lightly browned. Beat cheese until fluffy,
beat in condenced milk until smooth. Stir in lemon juice. Spread over baked crust.
Combine cranberry, corn starch and 1 tablespoon
brown sugar. Spoon over cheese layer. Top with remaining crumbs. Bake about 45 minutes until golden brown. Cool and cut into bars.
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Combine first six ingredients, and press 1/2 to 3/4 of the mix into a greased 9 X 13 pan. Bake at 350 for 10 minutes.
Sprinkle chocolate chips and nuts over top of crust evenly.
In a small mixing bowl mix 3/4 cup of carmel ice cream topping with the 3 tablespoons of flour until smooth. Pour over top of chocolate chips and nuts, then sprinkle with the remaining crumbs from crust mix.
Place back in the oven for another 15 to 20 minutes . Cool and cut into squares.
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Cut each square of chocolate bar into 4 pieces. In a heavy sauce pan melt the chocolate with the butter, stirring. Remove from heat and let cool slightly. Whisk in eggs one at a time. In Bowl, combine flour 1/2 of the pecans, baking powder and salt.
Stir into chocolate mixture until combined. Spread into buttered pan. Scatter remaining pecans and pieces of chocolate bar over top. Lightly press into batter. Bake at 350* for 30 minutes or until toothpick inserted comes out clean.
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Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350 degrees F for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F for 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill cheesecake.
Top cheesecake with pie filling and whipped topping just before serving.
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Mix oatmeal, sugar, butter, vanilla and brown sugar.
Pat into a 9x13 in pan and bake at 350 degrees for 20 minutes. Frost while still warm with chocolate chips and peanut butter melted together in microwave.
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To make the Base, in a large bowl, combine flour, sugar, cocoa and baking powder. With pastry blender, cut in margarine, until course crumbs. Set aside. In a small bowl, lightly beat eggs and vanilla. Stir the wet into the dry mixture, until well combined. Spoon into a greased 9 x 13 pan. Bake for 25 minutes.
Take from the oven and sprinkle with marshmallows and return to the oven for 5 min. Melt chocolate chips (& peanut butter) and margarine in the microwave. Stir to mix. Mix in rice krispies and drop by spoonfuls evenly over the top of the marshmallow layer, then spread to completely cover the top. Cool until set. Cut into squares.
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In a small saucepan melt the carmels with butter and evaporated milk. Stir until smooth. Place chopped pecans in bottom of unbaked pie shell. Top with all but 1/4 cup of carmel mixture, lightly spread over pecans.
Soften cream cheese and with a mixer and beat until fluffy. Add sugar, egg and vanilla, pour batter over carmel and pecan layer. Bake at 350* until pie is set in the centre, approx 35 to 40 minutes. Set aside to cool.
Slightly warm remaining carmel mixture in the microwave so that it is pourable. Drizzle with carmel and garnish with whole pecans.
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Preheat oven to 350ยบ. In medium bowl, combine flour, sugar, baking powder and baking soda; cut in margarine and 1 teaspoon vanilla until crumbly. Press firmly on bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until lightly browned.
Top evenly with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. Remove from oven; cool.
Meanwhile, in heavy saucepan, over medium heat, combine condensed milk and peanut butter ; cook and stir until slightly thickened, 6 to 8 minutes. Remove from heat; stir in noodles, nuts and remaining 2 teaspoons vanilla. Spread evenly over marshmallows. Cool. Chill. Cut into bars. Store loosely covered at room temperature.
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Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside. Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.
Sift together the flour, baking powder and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and add the finely chopped white chocolate. DO NOT STIR the chocolate in, set aside.
Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.
Bake at 325 degrees F until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares.
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Topping
1 can sweetened condensed milk
25 carmels unwrapped
1/4 cup butter
Base: Combine flour, brown sugar and oats in large bowl. Cut in butter until crumbly. Stir in egg and nuts, mix well. Reserve 1 1/2 cups crumb mixture for top. Press into a greased 13x9 cake pan. bake at 350* for 15 minutes.
Topping: Heat milk, carmels and butter in saucepan on low heat, stirring constantly until smoothly melted. Pour over crust, Sprinkle crumbs evenly on top. Bake 25-30 minutes until golden brown. Cool and slice into bars.
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ICING
2 tablespoons butter
1/4 cup brown sugar, packed
2 tablespoons milk
1 cup icing sugar
Melt butter and add to sugar in bowl. Stir, add egg and vanilla and stir. Measure in flour, baking powder, salt and nuts. Mix well, spread into a greased 8x8 pan. Bake at 350* for 30 minutes or until sides show signs of pulling away from pan.
Icing:
Combine first 3 ingredients in a saucepan. Bring to a boil and simmer 2 minutes. Remove from heat. Cool, add icing sugar and stir well. Add more milk or icing sugar to make a smooth spreading icing. Frost brownies and enjoy.
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1 box white cake mix
1 stick butter
1 egg
Combine all till crumbly, take about 3/4 of this and press on bottom of 9x13 pan.
Filling:
12 oz or 1 bag of chocolate chips
1 can sweet condenced milk
4 tablespoons butter
Melt chips and butter in micro, then mix in condenced milk.
Pour over crust, spread evenly.
Sprinkle remaining crumbs on top.
Bake at 350 until top is very light brown.
Cool and cut into bars,,yummy
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Click on the album above to see
more of the goodies that I bake!
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