Ingredients:

Crust:
1 cup all-purpose flour (4.5 oz)
6 tablespoons powdered sugar
1/8 teaspoon salt
3 oz unsalted butter, cold butter, cut up (6 tablespoons)

Filling:
1/4 cup granulated sugar
1/2 tablespoon cornstarch
1 very small pinch salt
2 cups fresh blackberries
1 1/2 teaspoon lemon zest

Topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar (or try 1/4 granulated and 2 T. brown)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 oz unsalted butter, cut up, cold (4 tablespoons)
1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a 9 inch square metal pan with non-stick foil or line with foil and spray with cooking spray.
2. Combine flour, powdered sugar and salt in bowl of food processor and pulse to mix. Add butter and pulse until mixture is coarse. Alternatively, mix the dry ingredients in a bowl and cut the butter in with a pastry cutter.
3. Press the mixture into the bottom of the pan and bake until the surface is dry and the edges are browned, about 20-22 minutes. Let cool for 20 minutes before adding filling.
4. Combine the 1/4 cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined. Set aside.
5. Prepare topping. Combine flour, sugar, cinnamon and salt in food processor bowl. Add butter and vanilla and pulse until mixture is coarse.
6. Spread the filling on the cooled crust. Sprinkle the topping over the filling. The whole thing will look pretty lumpy. Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes.
7. Cool completely on a wire rack before cutting into bars. Makes about 12-16 depending on how you cut them.

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.

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.

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. 

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.

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.

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.

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.

Bottom Layer

• 4 eggs

• 1 cup sugar

• 1 stick margarine

• 1 cup Hershey’s Chocolate syrup

• 1 cup flour

• 1/2 cup chopped pecans (optional)

Middle Layer

• 1 1/2 cups Miniature Marshmallows

Frosting

• 1 1/2 cups sugar

• 6 Tbsp. margarine

• 6 Tbsp. milk

• 3/4 cup chocolate chips

In a large mixing bowl, beat the eggs well, then add sugar and margarine and cream together.  Mix in the chocolate syrup.  Then add the flour a little at a time (mixing between each addition).  Fold in pecans. Pour batter into a 9×13” pan and bake at 350° for about 25 minutes, use a toothpick to test.  Remove brownies from the oven and immediately sprinkle the miniature marshmallows on the brownies. Put brownie pan back into the oven (which has been turned off) for a couple of minutes to soften the marshmallows and make them spreadable. Remove from the oven and spread the marshmallows so they are evenly distributed over the brownie base.  Cool prior to frosting.

To make the frosting, bring sugar, margarine and milk to boil. Boil for 30 seconds. Remove from heat and add the chocolate chips mixing until melted.  Cool frosting until it is the desired consistency so that you can pour it over the marshmallows and spread evenly.  Cut into squares and serve.  

Mix together sugar and cocoa before stirring in the melted butter. Add eggs and vanilla and beat well on medium speed with an electric mixer.  Sift flour and salt together and slowly add a little at a time to the bowl beating well between each addition.  Once well mixed, fold in the walnuts by hand. Pour the brownie batter into a greased 9×13” pan.  Bake at 350° for 40 minutes or until a toothpick comes out clean. Cool brownies well and frost with your favorite store bought chocolate frosting.  For a gourmet or designer look, cut brownies into squares and place an individual walnut at the center of each one. Store them in an airtight container.