Guild Recipes

Treasure Bars
1 cup flour
1/2 cup brown sugar
1/2 cup butter
1 cup brown sugar
2 slightly beaten eggs
1 teaspoon vanilla
1 tablespoon flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts
1 cups shredded coconut
1/2 cup chocolate chips
Combine flour and 1/2 cup brown sugar then cut in butter.  Press into 9 x 13 pan.  Bake at 350 for 12 minutes.
For topping: gradually add brown sugar to eggs and beat until light and fluffy.  Blend in vanilla.  Add sifted dry ingredients.  Stir in nuts, coconut and chips.  Spread over baked crust.  Bake 25 minutes more.  Cool and cut into bars.
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We had requests for these delicious bars at the July meeting.  Susan found this recipe in a Better Homes and Gardens Potluck Favorites Cookbook.
 Candy Bar Cookies
1 cup packed brown sugar
2/3 cup butter or margarine
1/4 cup dark or light corn syrup
1/4 cup peanut butter
1 tsp. vanilla
3 1/2 cups quick-cooking rolled oats
2 cups semisweet chocolate pieces
1 cup butterscotch pieces
2/3 cup peanut butter
1/2 cup chopped peanuts
  1. Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan; set pan aside.  In a medium saucepan cook and stir brown sugar, butter, and corn syrup over medium-low heat until combined.  Remove saucepan from heat; stir in the 1/4 cup peanut butter and the vanilla until smooth.
  2. For crust, place rolled oats in a very large bowl.  Pour brown sugar mixture over oats, stirring gently until combined.  Press oat mixture evenly onto bottom of prepared baking pan.  Bake in a 375 degree oven for 10-12 minutes or until edges are light brown.
  3. Meanwhile, in the same medium saucepan cook and stir chocolate pieces and butterscotch pieces together over low heat until melted.  Stir in the 2/3 cup peanut butter until mixture is smooth.   Slowly pour mixture over the hot crust, spreading evenly; sprinkle with peanuts.
  4. Cool in pan on a wire rack for several hours or until chocolate layer is firm.  (If necessary, chill until chocolate is set.)  When firm, use foil to lift out of pan.  Cut into bars.  Makes 48 servings.
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You’ve all asked for it!! Connie Lovelady brought this wonderful cake to guild in June and is now sharing it with us.  Enjoy!
Cake – my mom’s recipe – make 2 of these if you want to use all your filling and frosting (Filled cake will be the size of your jelly roll pan)  Of course extra filling and frosting make wonderful desserts on their own as well.
1 c water
3 Tbsp cocoa
1 stick margarine or butter
1/2 c oil
Boil first 4 ingredients and set aside.
2 c sugar
2 c flour
1 tsp baking soda
Mix above dry ingredients together in separate bowl
1/2 c milk
1 tsp vanilla
1 tsp vinegar
Mix milk, vanilla and vinegar together and add to the ingredients that were boiled.  You can let this mix cool a bit, or continue with the recipe.
Mix wet and dry ingredients together.
2 eggs – Add after you have mixed your wet and dry ingredients together, add the eggs.  Be sure to have mixer running if your wet ingredients are still hot to avoid scrambled eggs in your cake.
Grease and flour a jelly roll pan.  Bake at 350 for 20-25 minutes.  This is typically the time I use to bake, when I don’t let the boiled mixture cool, except by adding the milk mixture.  If you let your boiled ingredients cool a bit, you will need to add a few extra minutes of baking time.  Let cool 10 minutes then turn out of the pan.
Filling – recipe from Paula Dean
3 c whipping cream
1 c sugar
1/2 c cocoa
1 envelope unflavored gelatin (I used Knox gelatin)
water
Mix the gelatin in a small bowl with 3 Tbsp of cold water – let sit 2 minutes to soften gelatin.  Then add 1/4 c boiling water to finish dissolving the gelatin.
Whip cream til frothy, then add sugar and cocoa that have been mixed together.  Beat til stiff peaks form.  Add gelatin mixture and chill for 4 hours.
Frosting – also from Paula Dean
1 c sugar
1 c heavy whipping cream
5 oz unsweetened chocolate
10 Tbsp butter
1 c powdered sugar
Boil sugar and cream for 1 minute, then simmer for an additional 6 minutes.  Take off heat and add chocolate and butter.  Mix well until melted and incorporated.  Add 1 c powdered sugar and mix until spreading consistency is achieved.  This happens as the mixture cools.
Place one cake on serving platter.  Spread filling on the cake and top with other cake.  Spread frosting on cake and chill.  Take out of refrigerator 20 minutes prior to serving to allow frosting to soften a bit.
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We enjoyed delicious veggie pizza at our January meeting. Both Lois Kern and Dee McClugage generously shared their recipes with us! You’ll have to try them–they’re excellent.

Here’s the recipe for the Vegetable Pizza that Lois Kern brought to our Guild Meeting:

2 cans of crescent rolls
1 (8 oz.) cream cheese ( I used low fat)
1 (8 oz.) sour cream
1/2 cup mayonnaise
1 package Ranch Garden Green Onion dry dressing

I baked the crescent rolls for 12 minutes at 350 degrees using an 11 x 17 inch pan. I mixed the above four (4) ingredients well and spread on the cooled crust. I topped that mixture with chopped shredded lettuce, chopped radishes, carrots, cauliflower, broccoli, green onions and tomatoes for the veggies, and, sprinkled a small amount of shredded cheese on top. Cut into desired pieces.

And Dee McClugage shared her recipe for Vegetable Pizza too.

Ingredients

* 2 (8 ounce) packages refrigerated crescent rolls
* 2 (8 ounce) packages cream cheese, softened
* 1 cup mayonnaise
* 1 (1 ounce) package dry Ranch-style dressing mix
* 1 cup fresh broccoli, chopped
* 1 cup chopped tomatoes
* 1 cup chopped green bell pepper
* 1 cup chopped cauliflower
* 1 cup shredded carrots
* 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust.
3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

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Here’s the recipe for the zucchini bars from the September meeting. Enjoy!

Zucchini Bars
3/4 cup butter or margarine
1/2 cup packed brown sugar
1/2 cup white sugar
1 3/4 cups flour
2 eggs
1 1/2 teaspoonful baking powder
1 teaspoonful vanilla
2 cups shredded zucchini
1 cup shredded coconut
3/4 cup walnuts or pecans

Cream butter in medium size bowl until light & fluffy.
Beat in sugars gradually. Add eggs, one at a time.
Beat in vanilla. Stir in flour & baking powder. Stir in
zucchini, coconut, and nuts. Spread evenly in well greased
9×13 pan. Bake 40 minutes at 350. Frost with glaze.

Cinnamon Frosting Glaze
1 cup powdered sugar
2 1/2 tablespoons milk
1 1/2 teaspoon melted butter
1 teaspoonful vanilla
1/2 teaspoon cinnamon
Beat all ingredients in small bowl until smooth.
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Deb Pierschbacher shares her delicious Strawberry
Cake recipe, from quilt show, with us.

Strawberry Cake

1 pkg white cake mix
1 pkg strawberry jello
1/2 c frozen strawberries
1/2 c water
1 c oil
4 eggs

Mix jello and cake mix together. Add water and oil,
mix on med speed. Add
eggs one at a time, beat well. Add berries.

Bake at 325 for 30 to 45 min (it took a little over 45
min for me) in a
greased and floured 9X13 baking pan.

Icing

1 pound powdered sugar
1/4 c butter melted
1/2 c frozen strawberries

Mix together and spread on cooled cake.