Rocky Mountain Recipes 4-1-13 |

Rocky Mountain Recipes 4-1-13

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Luscious Lemon Bars

Marlene Maurer • Lakewood, Colo.

For crust:

1 c. All-purpose Flour

1/8 t. Salt

1/2 c. Confectioner’s Sugar

1 stick Butter, melted but not hot

For filling:

2 Eggs

3/4 c. Sugar

1-1/2 Tbsp. All-purpose Flour

6 Tbsp. Juice from 2 Lemons

2 Tbsp. Lemon Zest, finely grated

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray an 8-by-8-inch baking pan with vegetable cooking spray. Fit an 8-inch-by-16-inch piece of heavy-duty foil across pan bottom and up the 2 sides as foil overhangs to pull bars from the pan. Spray foil with vegetable cooking spray. Mix flour, salt, confectioner’s sugar in a medium bowl. Stir in butter to form dough and press dough into pan bottom. Bake until pale golden, about 20 minutes. While pastry bakes, whisk eggs, sugar, flour, lemon juice and zest in a medium bowl. Remove pan from oven. Add lemon mixture and continue to bake until just set, about 20 minutes longer. Let cool in pan for a few minutes and then using foil handles, pull bars from pan and set on a wire rack. Cool until room temperature, cut into squares and serve.

Easy Oatmeal Caramel Bars

Iola Egle • Bella Vista, Ark.

16.5 oz. Frozen Chocolate Chip Cookies (or make your own)

1 c. Quick Cooking Oats

2/3 c. Caramel Topping

5 Tbsp. Flour

1 t. Vanilla

3/4 c. Walnuts, chopped

1 c. Semisweet Chocolate Chips

Heat oven to 350 degrees. In a large bowl, break up cookie dough. Stir or knead in oats. Reserve 1/2 cup dough for topping. In an ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust. Bake 10 minutes or until dough puffs up and appears dry. Mix caramel topping, flour and vanilla until blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.

Bake 20 minutes longer until light golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars and cool about 1-1/2 hours. Cut into 4-by-4 rows. If storing, cover tightly.

Apricot Bars

Joyce Ramey • Greeley, Colo.

3/4 c. Butter

1 c. Sugar

2 c. Flour

1/4 t. Baking Soda

1 Egg

1-1/3 c. Flaked Coconut

1/2 c. Walnuts, chopped

1/2 t. Vanilla

1 (12 oz) jar Apricot Preserves

Cream butter and sugar. Add egg and mix well. Combine flour and baking soda, gradually add to butter mixture. Add coconut, walnuts and vanilla. Press 2/3 dough into greased 13-by-9-inch pan. Spread with preserves. Crumble remaining dough over preserves. Bake at 350 degrees. Cut into bars. Yield: 36 bars.

S’Mores Bars

Sharon Raasch • Imperial, Neb.

8 Tbsp. Unsalted Butter or Margarine

3/4 c. Brown Sugar, packed

1/2 t. Vanilla Extract

1 c. Flour

5 Double Graham Crackers, crushed fine

8 (1 oz) squares Semisweet Chocolate or 1-1/2 c. Semisweet Chocolate Chips

2 c. Miniature Marshmallows

Butter an 8- or 9-inch square baking pan. Preheat oven to 350 degrees. Cream butter and brown sugar until fluffy. Add vanilla extract, flour and graham cracker crumbs and mix on low speed, then medium speed, until crumbs form a meal that can be pressed together. Press into prepared pan. Bake 12 to 15 minutes. Cool. Sprinkle with chocolate chips and marshmallows. Bake 15 to 20 minutes, then run under broiler for 20 to 30 seconds. Cool and cut into bars with a non-serrated knife. Makes 16 bars.

Soft Date Bars

Chris Bryant • Johnson City, Tenn.

2 c. Dates, chopped

1/3 c. Boiling Water

1/2 c. Shortening

1 c. Granulated Sugar

3/4 t. Salt

2 Eggs, beaten

1 t. Vanilla Extract

1 c. Flour

1/4 t. Baking Soda

1/2 c. Nuts

Powdered Sugar

Pour boiling water over dates and let stand until cool. Cream together shortening and sugar. Add salt, eggs, and vanilla. Add date mixture and blend. Add flour sifted with baking soda. Then add nuts. Spread in a large greased 9-by-13-inch pan. Bake in a 350 degree oven for 40 minutes. Cool in pan. Cut bars and roll in powdered sugar.

Mound Bars

Diane Klein • Loveland, Colo.


2 c. Graham Cracker Crumbs

1/2 c. Sugar

1/2 c. and 2 Tbsp. Oleo


1 (7 oz) pkg. Coconut

1 can Sweetened Condensed Milk

1 (12 oz) pkg. Chocolate Chips

Blend together crust ingredients and put in pan. Bake in a 325 degree oven for 8 minutes. Let crust cool. For filling, mix together coconut and sweetened condensed milk. Put on crust by spoonfuls. Bake in a 325 degree oven for 15 to 20 minutes. Sprinkle chocolate chips on top. Turn off oven and put back in until chips melt. Let cool and then cut into bars.


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