Bars

Dorothy’s Chocolate Brownies                         Nancy Mack

½ cup butter            Using mixer, cream butter & sugar.

1 cup sugar            Add eggs one at a time.

1 cup & 1 Tbsp flour            Stir in syrup.

4 eggs            Add flour.  Add nuts.

1 – 16 oz can Hershey’s chocolate syrup

½ cup chopped walnuts            Bake at 350° for 20-25 min.

Frosting

1 ½ cup sugar            Bring sugar, butter & milk to full boil.

5 Tbsp butter            Remove from heat.

6 Tbsp milk            Stir in chocolate chips

½ cup chocolate chips            Stir until spreading consistency.

            Spread on brownies.

Mom Fjordbak’s Pumpkin Bars                        David & Marcia Fjordbak

4 eggs             2 tsp baking powder

1 cup salad oil            ½ tsp salt

2 cup sugar            2 tsp cinnamon

1 15oz can festal pumpkin            ½ tsp ginger

2 cup flour            ½ tsp cloves

In large bowl, mix eggs, salad oil, sugar & pumpkin. Sift remaining ingredients and add.  Mix well & pour in greased & floured12x18 pan.

Bake at 350* for 25-30 min.

Frosting

1 8 oz pkg cream cheese            1 Tbsp cream or milk

¾ stick butter            1 tsp vanilla

            4 cup powdered sugar

Beat cheese, butter, vanilla & cream together until soft.  Add powdered sugar.

Pumpkin Bars (From David Fjordbak)            Nancy Mack

4 eggs            1 tsp baking soda

1 cup oil            ½ tsp salt

2 cups sugar            2 tsp cinnamon

1 (15 oz) can pumpkin            ½ tsp ginger

2 cups flour            ½ tsp cloves

2 teaspoon baking powder            ½ tsp nutmeg

Mix eggs, oil, sugar & pumpkin in a large bowl.  Sift the remaining ingredients and add:

Pour into a 9 x 13 well-greased pan.  Bake at 350° for 25-30 min.

Frosting  Beat together and frost cake.

1 (8 oz) pkg cream cheese            1 Tbsp cream or milk

¾ cup butter            4 cup powdered sugar 

Frosty Strawberry Squares                         Tyler Mack

Crust:            Filling:            Topping:

1 cup flour            2 egg whites, beaten            1 cup Cool Whip

¼ cup brown sugar            ¾ cup sugar            crumbs from crust

½ cup butter            1 can frozen strawberries, partially thawed

½ cup nuts (optional)            2 tsp lemon juice

Crust: Mix crust ingredients. Bake at 350° for 15–20 min, stirring occasionally.

Crush and sprinkle ¾ of crumbs in bottom of 9x13 pan.  Reserve the rest for topping.

Filling: With an electric mixer, beat egg whites until stiff.  Add sugar, slowly, then strawberries & lemon juice.  Beat for 10 min.

Topping: Fold in 1 cup Cool Whip, spoon on top of crumb crust.  Sprinkle with remaining crumbs. Freeze 6 hours or overnight.

Dorothy’s Chocolate Peanut Butter Bars             Nancy Mack

4 cup oatmeal            Preheat oven to 425°.

½ cup white corn syrup            Mix ingredients together.

¾ cup melted butter            Pat down in greased 9x13 pan.

1 tsp salt            Bake for 12 min or less.

1 cup brown sugar            DO NOT OVERBAKE.

Frosting

6 oz of chocolate chips            Using a double boiler, melt together:

½ cup peanut butter            Pour over hot bars.  Cut when cool.

Brownies                        Caleb Runksmeier

1stick of butter            1 can Hershey syrup

1 cup sugar            1 ½ cups flour   

4 eggs            1 tsp vanilla

Preheat oven to 350°. Mix together and pour onto greased cookie sheet.

Bake for 25-30 min.

Frosting

6 Tbsp Butter or Margarine            1 1/3 cups sugar

6 Tbsp Milk            ½ cup chocolate chips

Bring the butter, milk, and sugar to a boil. Cook for 30 seconds.

Remove from heat. Cool for 1-2 minutes. Mix in chocolate chips.

Spread over brownies when both have cooled.

Rice Krispy Balls                        Natalie Runksmeier

1 can sweetened condensed milk            Melt caramel & butter.

2 sticks butter            Put marshmallows onto toothpicks.

1 bag large marshmallows            Roll marshmallows in melted mixture,

1 bag caramels (14 oz)            and then in the Rice Krispies.

Rice Krispies            Makes about 60. Can be frozen.

Chocolate Revel Bars                        Marlin & Sally Fjordbak

1 cup butter            2 tsp vanilla

2 eggs            1 tsp baking soda

2 cups brown sugar            1 tsp salt

2 tsp baking powder            2 ½ cup flour

            3 cup oatmeal

Mix together. Spread 2/3 of mixture in the bottom of a greased & floured 9x13 pan. Set remaining amount aside.

1(12 oz) pkg. chocolate chips            Blend mixture together in a kettle.

1(15 oz) can sweetened condensed milk            Melt together.

2 Tbsp butter            Remove & beat until smooth.

½ tsp salt            Add vanilla. Pour over crust.

2 tsp vanilla            Sprinkle the remaining 1/3 mixture over

            the top of the chocolate layer.

            Bake at 350° for 25 to 30 min. until light brown.

Cookie Crackers                        Marlin & Sally Fjordbak

1 stack saltine crackers            Line 12x16 or so jelly roll pan with foil.

¾ cup brown sugar            Line pan with crackers.

1 cup real butter            Boil sugar & butter for full 3 min.

12 oz pkg chocolate chips            Pour hot mixture over crackers.

1 cup chopped pecans, opt.            Spread evenly.

            Bake at 400° for 5 min. Remove from oven, sprinkle with chocolate chips. Spread evenly over top. Sprinkle with pecans. Let cool. You can either cut into squares or break into pieces.

Date Bars                        Everett & Loraine Lord

3 eggs, beaten            1 tsp baking powder

1 cup sugar            1 cup nuts

1 cup flour            ½ lb chopped dates

½ tsp salt            3 Tbsp water

Combine beaten eggs with sugar. Add salt, then water, then flour & baking powder, mix in dates and nuts. Spread in 9 x 13 greased pan. Bake at 325° for 40 min. Cut into oblong pieces. Roll in powdered sugar.

Carrot Bars (From Marcia Sloxum)                        Ron & Glenda Mixer

1 ¼ cup flour            1 cup sugar            Frosting:

1 tsp soda            ¾ cup oil            1 ½ cup powdered sugar

1 tsp cinnamon            2 jars strained carrot baby food            1 (3 oz) pkg cream cheese

½ tsp salt            1tsp vanilla            ¼ cup butter

2 eggs            ½ cup chopped nuts            1 tsp vanilla

Preheat oven to 350°. Combine & bake in 9x13 pan for 30 min.

Frosting: Spread on cooled bars

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Aunt Dorothy’s Rhubarb Fruit Bars            Paul & Ruth Prescher

Crust (2):            ½ tsp salt

2 ½ cup flour            1 cup butter

1 Tbsp sugar            2/3 cup milk

            1 egg - separate the white from the yolk

Cut flour, sugar, salt & butter together until crumbly, as for pie crust. Beat milk & egg yolk well. (Save egg white) Add to crumbles. Roll out half of dough to fit greased Jelly roll pan or cookie sheet with rolled up edges. 10x15 pan.

Filling:

4 cup diced Rhubarb

2 ½ cups sugar (can use strawberry Jell-O)

½ cup flour

Mix all ingredients together well. Spread over bottom crust. Roll out top crust, lay on top of filling. Prick with a folk. Brush top crust with beaten egg white. Sprinkle with sugar. Bake at 400° for 30-45 min.

Marcia’s German Chocolate Bars            Ron & Glenda Mixer

1 (4 oz) pkg sweet chocolate            2 Tbsp milk

6 Tbsp butter            1 tsp vanilla

2 eggs, beaten            ½ cup flour

¼ cup sugar            ½ tsp baking powder

Preheat oven to 350°. Melt chocolate & butter together. Add remaining ingredients. Pour into 9x9 pan. Bake for 15 min.

Coconut Topper:

2 egg yolks            ¼ cup butter, melted

2/3 cup sugar            ½ cup chopped walnuts

5 ½ oz can evaporated milk (2/3 cup)            1 cup coconut

Beat egg yolks with sugar, evaporated milk & butter.  Stir in coconut & walnuts.  Add coconut topper. Bake at 350° for 25-30 min. Cool.

Frosted Creams                         Nancy Mack

2 cup raisins            2 eggs

1 tsp of baking soda            3 ½ cup flour

1 ½ cup sugar            2 tsp cinnamon

1 cup butter            1 tsp vanilla

Boil 2 cup raisins for 20 min & cool. Reserve 1 cup of the water.  Cool. add baking soda to raisin water. Mix all ingredients. Spread very thin over 2 jelly roll pans.  (about 12 x 18) Bake 15 min at 375° oven.

Frosting

2 cup powdered sugar            ¼ cup butter

Cream to make spreadable consistency. Frost bars as soon as come out of oven.

Frosted Creams                        Roger & Ruth Fjordbak

3 cup water            2 tsp cinnamon            Frosting

2 cup raisins            ½ tsp salt            butter

1 cup butter            1 tsp vanilla            vanilla

1 ½ cup white sugar            3 ½ cup flour            milk

3 eggs, beaten            1 tsp soda            powdered sugar

            1 cup raisin juice

Boil raisins in water for 20 minutes. Cool.