Apple Brownies with Boiled Apple Cider Glaze

Hi, this is Patrina, Cindy's daughter, back with the purple. My mom hasn't updated in years, but I wanna encourage her to start blogging again. I even started a little blog of my own, Trina Marie's Recipes. Feel free to check it out. I was revamping this blog for my mom when I noticed this gem from 10/17/13, 9:56 AM. I'm not sure why it wasn't published back then but enjoy~

Apple Brownies with Boiled Apple Cider Glaze

Hi everybody :)
Happy Fall to you!! Happy Fall to me!! I know I'm off to a late start welcoming the Fall, but I am excited that it's finally here. To get into the "Fall of things" I made boiled apple cider and a repeat of a Fall Favorite; Apple Brownies!

Apple Brownies with Boiled Apple Cider Glaze
1 Recipe for  Apple Brownies (Since hubby don't like nuts, I omitted the nuts in the batter but sprinkled a few on top when served) 
2 tablespoons Boiled Apple Cider  or buy here
1/3 cup Powdered Sugar, sifted
1 teaspoon Butter or Margarine, melted

In a bowl whisk together the boiled cider, sugar, and butter until smooth. Spread over cooled brownies, cut, and serve. 

 

 

Sprinkle with chopped pecans or walnuts if desired.

ENJOY! Come again...

Granola Bars with Raspberry Jammy Bits

Granola Bars with Raspberry Jammy Bits

Hi everybody :)
My daughter, Patrina, raided my freezer and discovered 2 bags of Raspberry Jammy Bits I had stored away. She looked online, found a recipe, and made these bars a few days ago. She been so busy that she asked me to share them with you all. Well, let's get it started...

Granola Bars with Raspberry Jammy Bits adapted from King Arthur Flour
1 2/3 cups quick-cooking rolled oats (I used Old-Fashioned)
3/4 cup Sticky Bun Sugar (1/2 cup brown sugar)
1/3 cup oat flour, or finely ground rolled oats (I used King Arthur Whole Wheat flour)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
1 1/2 cups nuts*
1 cup Raspberry Jammy Bits (I used 3/4 cup)
1 teaspoon vanilla extract
1/4 cup melted butter or vegetable oil ( I used coconut oil)
1/4 cup honey, maple syrup, or corn syrup( I used corn syrup but, think agave would work fine too)
1 tablespoon water
*3/4 cup sliced almonds and 3/4 cup unsweetened coconut.
 
Preheat the oven to 325°F. Lightly grease (I used parchment paper instead of greasing the pan to make cutting the bars and lifting them out easier) a 9" x 13" pan. (Bars were thin, for thicker bars use a 7"x12" pan.)
 
Stir together the dry ingredients, including the nuts and Jammy Bits.
 
In a separate bowl, whisk together the vanilla, melted butter or oil, honey or syrup, and water.
 
Toss the wet ingredients with the dry until the mixture is evenly crumbly.
 
Spread in the prepared pan, shaking the pan to evenly cover the bottom, and pressing in firmly (I used plastic wrap to help press the bars down).
 
Bake the bars for 25 to 30 minutes (It only took me 22 min.), until they're just starting to brown, and are bubbly around the edges.
 
Remove them from the oven and cool for 10 minutes.

Use a knife to cut the bars while they're still warm. Let cool completely before removing from the pan.  (I removed the parchment paper from the pan in order to cut the bars, and placed the paper and bars back in the pan to finish cooling.)
 
Yield: about 1 dozen 2" x 4 1/2" bars
What She Did and/or Thinks:
The changes she made are in Italic and Purple.  
The  Taste: Although she used less brown sugar and less jammy bits, I think the sweet taste should be cut down a little more. But all in all these were delicious, and we would definitely REPEAT this using agave or honey in the place of the corn syrup and 1/3 cup brown sugar. 
ENJOY! Come again...
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Cereal Cookie Bars: Rice Crispy Treat Upgraded

Cereal Cookie Bars: Rice Crispy Treat Upgraded

Hi everybody :)
I was looking for something in my cookbook collection, that I can make to satisfy my sweet tooth in a hurry. These bars 'jumped up' at me from the pages of my cookbook. They're quick, don't require much cooking time, and loaded with goodies of the sweetest kind; so bars, it is. Let's get it started...

Cereal Cookie Bars
9 cups crisp rice cereal
6-1/2 cups quick-cooking oats
1 cup cornflakes (I used crushed graham crackers)
1 cup flaked coconut
2 packages (one 16 ounces, one 10-1/2 ounces) miniature marshmallows
1 cup butter, cubed
1/2 cup honey
1/2 cup chocolate chips (I used butterscotch chips)
1/2 cup raisins (I used white chocolate chips)
1/2 cup M&M's minis (I used regular)

In a large bowl, combine the cereal, oats, cornflakes and coconut; set aside.

In a large saucepan, cook and stir the marshmallows and butter over low heat until melted and smooth. Stir in honey. Pour over cereal mixture; stir until coated. Cool for 5 minutes.

Stir in chocolate chips, raisins and baking bits. Press into two greased 15-in. x 10-in. x 1-in. pans. 

 Cool for 30 minutes before cutting. Yield: 6 dozen.
 Source:  Taste of Home 2008 Quick Cooking Annual Recipes or here.

 What I did and/or Think:
I divided the recipe in half and used a 13-in.x9-in. pan for thicker bars, otherwise the bars will be very thin. The other changes I made are in Bold, Italic, and Purple.
The Taste: I love the combinations of flavors. Great REPEAT. It's like a rice crispy treat upgraded to the next level. I think next time I will do a fruits and nuts combination.

ENJOY! Come again... 
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Biscoff Granola Bars

Biscoff Granola Bars

Hi everybody :)

I'm working on another biscoff recipe! It's a no-bake granola bar recipe that's comes together with easy.  This recipe come from  Connie's blog. I love visiting other bloggers, checking out their recipes and ideas. I just happen to stumble across this one when I was on Pinterest, the greatest invention since Facebook!  

 Biscoff Granola Bars adapted from Measured by the Heart

Ingredients

1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup Biscoff spread(I used the crunchy Biscoff spread)
1 cup quick oats
1 cups rolled oats
1/2 cup Rice Krispies cereal
1/2 cup chopped honey roasted peanuts (or chopped pretzels) (I used sliced almonds)
1/4 cup chocolate chips

Directions

Combine butter, sugar, honey, and Biscoff over medium heat, just until everything is dissolved and melted. 

In a large bowl, combine oats, cereal, peanuts, and chips.

Pour Biscoff mixture over oat mixture, and stir to combine. (This will be very stiff, just keep stirring)

Place in a greased quarter sheet pan, or an 8×8 pan lined with parchment or wax paper. (I used aluminum foil.) 

Refrigerate for 30-60 minutes, until firm.
Cut into 18 pieces. Store uneaten bars in the fridge.

What I Did and/or Think:

I wanted thicker bars, so I doubled the recipe and using a 11x7" pan.  I also wanted a  nutty bar, but I didn't have peanuts, so I used almonds and the crunchy Biscoff spread instead.

I think the biscoff mixture was too hot when I added it to the oatmeal mixture, which caused the chocolate chips to melted, so I added more chips. Delicious. These bars are definitely a Delicious REPEAT! 

Thanks to Connie for sharing this recipe :)

 ENJOY! Come again.... 

Linked to:
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Lemon-Pecan Cranberry Squares

Lemon-Pecan Cranberry Squares

Hi everybody, 

I'm taking a break from my sourdough baking to do another recipe.  Pucker-up y'all because this recipe is all about the lemon.  Lemon in the crust, lemon in the filling, and lemon in the glaze! And the best part about this is I'm using Meyer Lemons! Here's what I did...

LEMON-PECAN CRANBERRY SQUARES slightly adapted Southern Living 1989 Annual Recipes

 Ingredients:

1st. layer:
1 1/4 cups all-purpose flour
1 cup old-fashion oatmeal
1/3 cup brown sugar
1 teaspoon grated lemon rind, 
3/4 cup butter or margarine, softened
2nd. layer:
1 cup flaked coconut
2 teaspoon lemon rind 
1 (14-ounce) can sweetened condensed milk
1 cup chopped pecans
1 cup dried cranberries (craisins)
Glaze:
1 1/2 cup powdered sugar (not shown)
Juice of 1 lemon  (since it a Meyer Lemons , I only use 1/2 of lemon)

Combine flour, brown sugar, oatmeal and 1 teaspoon lemon rind in a mixing bowl.

Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. 
Press firmly and evenly into an ungreased 13- x 9- x 2 inch baking pan. Bake at 350° for 15 minutes.

Sprinkle coconut over baked layer; set aside.
Combine condensed milk and remaining 2 teaspoons lemon rind; drizzle evenly over coconut. 

Sprinkle pecans and cranberries/craisins on top, pressing down slightly.

Bake at 350° for 20 minutes. Cool on a wire rack and glaze. For the glaze; blend well and spread over cooled cookies Cut into squares. Yield: 3 1/2 dozen.

The Taste: I love the taste of lemony buttery oatmeal cookies, and these are really delicious with the craisins and coconut for a nice festive look. This is one of my favorite combination, so it is definitely a REPEAT!

ENJOY! Come again...

Linked to:
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Cookie Dough Crispy Treats

Cookie Dough Crispy Treats

Hi everybody :)

Sorry about the lateness, but I'm working on some sourdough projects I'll be posting later.

Now to the recipe at hand, Cookie Dough Crispy Treats, who doesn't LOOVVVVE cookie dough??? This recipe is guarantee to make you a cookie dough fan, if you're not one already.  And YES, it's SAFE to eat, because it doesn't contain eggs. I'm sharing the love today, people, let's get it started... 

Cookie Dough Crispy Treats adapted The Cookie Dough Lover's Cookbook

Makes 24 Treats

FOR COOKIE DOUGH:
1/3 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup mini semisweet chocolate chips

FOR THE CRISPY TREATS:
2 tablespoons unsalted butter
12 ounces marshmallows (about 44 regular or 7 cup mini marshmallows)
1/2 teaspoon vanilla extract
7 cups crisp rice cereal

Grease a 13-by-9-inch baking pan with butter or cooking spray, set aside.

FOR THE COOKIE DOUGH:
In a mixing bowl, beat together butter and sugars with on electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and milk. Mix in flour and salt and beat on low speed (or by hand) until incorporated. Stir in chocolate chips.

FOR THE CRISPY TREATS MIX:
Melt butter and marshmallows together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat, add vanilla. 

Fold in cereal,  stirring until completely coated.
Press half of the cereal mixture into prepared pan.  

 Spread with cookie dough and then top with remaining cereal,

carefully pressing into an even layer with generously buttered hands

Cut into squares. Treats can be stored in refrigerator, use within 3 days

What I Did and/or Think:
The only change I did was drizzled white chocolate over the bars. 

Here's a TIP: I rolled the cookie dough layer out as in the picture below on a lightly floured and powdered sugar surface (another tip for rolled cookie; mix powdered sugar and flour or cocoa for chocolate cookies to roll them out with) then topped and pressed.

The Taste: DELICIOUS of course! as if otherwise :) Definitely a REPEAT!

ENJOY! Come again...




Linked to:

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