Gourmet Cookie Bouquets Recipe Blog

• 1 1/2 cups brown sugar

• 1 cup oatmeal

• 3/4 cup flour

• 1/2 tsp. salt

• 1/4 tsp. soda

• 1/2 cup margarine

• 1 beaten egg

• 1 Tbsp. lemon juice

• 1 tsp. vanilla

• 1/2 cup walnuts

Combine together the first 5 ingredients (all dry).  Then add the wet ingredients including the margarine, egg, lemon juice and vanilla.  Mix together well using an electric mixer on low speed.  Fold in the walnuts.  Spread cookie dough evenly in an 8” square pan.  Bake at 350° for 40 to 45 minutes (until golden brown).  Cut into square cookies and serve.

• 1 1/2 cups sugar

• 1/2 cup margarine

• 2 eggs

• 1 cup sour cream

• 3 large bananas, mashed

• 2 tsp. vanilla

• 1 tsp. salt

• 1 tsp. soda

• 2 cups flour

Cream together the sugar and margarine in a large mixing bowl. Add the eggs and sour cream mixing well.  Then add the bananas and vanilla mixing well.  Sift together the flour, soda and salt.  Then mix them in with the wet ingredients.  Pour the gourmet banana bar mixture into a greased and floured 15”x10”x1” pan. Bake at 375° for 20 to 25 minutes.  Use a toothpick to test bar doneness.  Cool completely prior to frosting.

Brown Butter Frosting

• 1/4 cup butter

• 3 Tbsp. sour cream

• 2 cups powdered sugar

Melt the butter in a saucepan over low heat stirring constantly until light browned and bubbly.  After removing from the heat stir in the sour cream until mixed well. Add 1/2 cup of powdered sugar at a time beating with an electric mixer between each addition until you achieve a fluffy, creamy frosting consistency.  Frost and cut bars into squares.  Store gourmet bars in the refrigerator.

• 2 cups flour

• 1 cup packed brown sugar

• 3/4 cup white sugar

• 1 1/2 tsp. cinnamon

• 1/2 cup margarine

• 1 cup chopped walnuts

• 8 oz. softened cream cheese

• 2 Tbsp. milk

• 1 beaten egg

• 1/2 tsp. vanilla

• 3 1/2 cups chopped apples

Preheat oven to 350°F. In a large glass mixing bowl, combine the flour, brown sugar, 1/2 cup of the white sugar and the cinnamon. Using a pastry cutter, cut the margarine into the dry ingredient mixture. Once well mixed, stir in the nuts.  Press crumb mixture evenly into a greased 9×13” pan reserving 2 cups of the mixture for later use.  In another mixing bowl, beat together softened cream cheese and milk; add remaining 1/4 cup of white sugar, beaten egg and vanilla; mix well.  Pour over the crumb crust. Distribute the apples evenly on top the cream cheese mixture.  Sprinkle with the rest of reserved crumb mixture.  Bake for 30 minutes. Cool bars; slice and store in refrigerator. 

• 1 cup sugar
• 1/3 cup water
• 3 cups flaked coconut

Boil the sugar and water until a thread is formed when fork is dipped in and raised. Stir in the coconut; cook over low heat, stirring frequently until a soft ball is formed when mixture is dropped into cold water.

Drop by tablespoon onto a greased surface. Cool.

• 3/4 cup butter, at room temperature

• 1/2 cup confectioners’ sugar

• 1 tsp. vanilla

• 4 tbsp. sesame oil

• 2 1/2 cups all-purpose flour

• 2 tbsp. cold water, or more to form dough

• 3/4 cup raw sesame seeds

Cream the butter and the sugar with the vanilla and sesame oil. Blend in the flour until mixed thoroughly. Add the 2 tablespoons cold water, or more, to form dough. Roll the dough into 1-inch balls, in the sesame seeds. Place on a baking in a preheated 350 degree oven for about 25 to 30 minutes, or until the sesame seeds begin to turn golden brown and the insides of the cookies are not doughy.

• 1 cup white sugar

• 1 cup brown sugar

• 1 1/2 cups white Karo syrup

• 1 cup peanut butter

• 7 cups corn flakes

• 1 cup Spanish peanuts

Heat sugars, Karo syrup and peanut butter in a large saucepan stirring frequently until it is well mixed and melted together.  In large bowl, combine together the corn flake and peanuts.  Pour the hot mixture over the corn flake mixture and stir well until the cornflakes and nuts are well coated. Using buttered fingers, press the mixture evenly and well into a greased 10×15” cookie sheet with sides. Cool slightly before frosting.

Frosting:

• 1 – 12 ounce package milk chocolate chips
• 3 Tbsp. peanut butter
• 2 Tbsp. butter

In a double boiler melt chocolate chips. Add peanut butter and butter. Mix well then spread on bars and cool.  Cut into squares and serve.

A flaky crust and rich layers make these bars sinfully delicious! 

Crust

• 1 1/2 cups flour

• 3/4 cup powdered sugar

• 1/4 cup cocoa

• 1 cup cold butter, cut into chunks

Using a pastry cutter, mix the crust ingredients together until they have a flaky pie type consistency.  Pat crust mixture firmly into a 9×13” pan. Bake at 350° for 15 minutes.  Remove from oven and cool.

Middle Layer

• 1 – 14 oz. can sweetened condensed milk

• 1 cup chocolate chips

• 1 tsp. vanilla

In a double boiler or in the microwave, melt together the middle layer ingredients. Mix until all ingredients are melted and well blended.  Pour on top of cooled crust.

Top Layer

• 1 cup chocolate chips

• 1 cup chopped walnuts

Sprinkle the chocolate chips and chopped walnuts over the middle layer being careful to distribute them evenly.  Press lightly on chips and nuts so they set into the middle layer.  Bake again at 350° for 20 minutes.  Cool and cut into cookie bars.

• 1/2 cup shortening

• 1 cup sugar

• 1 beaten egg

• 1 tsp. vanilla

• 1 1/2 cups applesauce

• 2 cups flour

• 1 tsp. cinnamon

• 1 tsp. cloves

• 2 tsp. soda

• 1/2 tsp. salt

• 1 cup raisins (optional)

• 1/2 cup chopped walnuts

Cream together the shortening and sugar in a large mixing bowl.  Add the beaten egg, vanilla and applesauce mixing well. In a separate bowl, combine the rest of the ingredients stirring together well. Add these dry ingredients to wet mixture stirring until thoroughly mixed.  Spread cookie bar mixture evenly in a greased and floured 10×15” pan.  Bake in a preheated 350° oven for 25 minutes.  Cool bars prior to frosting.

Frosting

• 1 - 8 oz. package softened cream cheese

• 5 Tbsp. softened butter

• 2 tsp. vanilla

• 2 cups sifted powdered sugar

Beat the cream cheese, butter and vanilla together with an electric mixer. Gradually add the powdered sugar about 1/2 cup at a time stirring between each addition until you achieve the desired frosting consistency. Frost the cooled applesauce cookie bars, cut into squares, and store in the refrigerator.

• 3/4 cup butter

• 1 cup sugar

• 2 cups flour

• 1/2 tsp. soda

• 1 1/2 cups flaked coconut

• 1/2 cup chopped walnuts

Filling:

• 1/2 cup sugar

• 1 small can crushed pineapple

• 1 cup chopped dry apricots

First cook the filling by adding the sugar, pineapple with juice and dry apricots to a heavy saucepan and cooking over low heat for 20 minutes – be sure to stir often to prevent burning.  Cool completely prior to spreading on the crust.  For the crust, cream together the butter and sugar, stir in the flour and soda until well mixed.  Spread evenly into 9×13” well greased pan and bake for 25 minutes at 350°.  Spread cooled filling over baked layer.  Sprinkle over the coconut and walnuts pressing down gently with fingers so it sticks to the filling layer.  Bake cookie bars another 20 minutes at 350°. Cool and cut into squares.

• 1 – 12 oz. bag milk chocolate chips

• 2 – 1 oz. squares unsweetened chocolate

• 1 cup chopped pecans

• 5 cups corn flakes

• 1 cup chopped and pitted dates

• 1/4 tsp. salt

Melt chocolates together in the microwave (be sure to use a glass microwavable bowl). Remove from microwave and add the rest of the ingredients. Mix well. Drop by rounded spoonfuls onto wax paper. Place in refrigerator chilling until firm. Store cookie delights in an airtight container.