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December 01, 2005

Old-World Raspberry Bars



Prepared by Katherine Gozora, Williamsport. Recipe courtesy of Land O'Lakes Inc.

Preparation time: 15 minutes

Baking time: 40 minutes

Crumb Mixture

2 1/4 cups all-purpose flour

1 cup sugar

1 cup chopped pecans

1 cup Land O'Lakes Butter, softened

1 egg

Filling

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1 (10-ounce) jar (3/4 cup) raspberry preserves*

Heat oven to 350 degrees.

In large mixer bowl, combine all ingredients except raspberry preserves. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).

Reserve 1 1/2 cups mixture; set aside. Press remaining mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch from edge.

Crumble reserved 1 1/2 cups mixture over preserves.

Bake for 40 to 50 minutes or until lightly browned.

Cool completely; cut into bars.

Makes 2 dozen bars.

*1 (10-ounce) jar of your favorite flavor preserves can be substituted for 1 (10-ounce) jar raspberry preserves.

TIP: If using a dark or nonstick baking pan, reduce oven temperature to 325 degrees. Bake for 45 to 55 minutes.

TIP: Cover and store in pan up to 5 days or freeze up to 1 month.




Black Walnut Ice Box Cookies



Courtesy of Glenda Kendle, Boonsboro

2 cups brown sugar

1/2 cup butter

2 well-beaten eggs

3 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoons cream of tartar, dissolved in a little warm water

1 1/2 teaspoons vanilla

1/2 cup rolled black walnuts*

* Put walnuts in plastic bag and roll bag with rolling pin until walnuts are fine.

Mix sugar, butter and eggs.

Measure flour, baking soda and salt together in separate bowl.

After mixing sugar, butter and eggs, mix in vanilla and cream of tartar, which has been dissolved in a little warm water.

Then mix in dry ingredients a little at a time. Last, mix in rolled black walnuts.

Form into rolls and let stand in refrigerator overnight.

Slice thin and bake at 375 degrees for 8 to 10 minutes. (Oven temperatures might vary.)

Rolls can be frozen and used later.




Pecan Glazed Butter Crescents



Prepared by Dorothy Martin, Hagerstown area; recipe courtesy of Land O'Lakes Inc.

Preparation time: 25 minutes

Baking time: 11 to 14 minutes per pan

Cookie

1 cup Land O'Lakes Butter, softened

2/3 cup sugar

2 teaspoons vanilla

2 cups all-purpose flour

1 cup pecans, toasted, ground (Martin uses toasted, chopped pecans.)

1/4 teaspoon salt

Glaze

1 1/2 cups powdered sugar

3 to 4 tablespoons bourbon or water (Martin used water.)

Finely chopped pecans, if desired (Martin used 1/2 cup crushed pecans.)

Heat oven to 350 degrees.

Combine butter, sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.

Shape dough into 1-inch balls; form into crescents. Place 1 inch apart onto ungreased cookie sheets. Bake for 11 to 14 minutes or until set. Cool completely.

Combine powdered sugar and enough bourbon or water in small bowl for thin glazing consistency. Drizzle cooled cookies with glaze. Immediately sprinkle with finely chopped pecans, if desired.

Makes 5 dozen cookies

TIP: A few simple steps make shaping cookie dough into crescents a snap. Start by rolling a 1-inch ball of dough. Roll the ball between your palms, making a 2 1/2-inch log with tapered ends. Then curve slightly into a crescent shape.

NOTE: Martin drizzled the glaze on the cookies and added the crushed pecans on top immediately after taking the cookies out of the oven.




C & B Cookies (Crisp & Buttery)



Courtesy of Anne Bedessem, Hagerstown

Cream together:

2 sticks butter or margarine

1 cup sugar

Add without sifting:

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup chopped pecans

1/2 cup toffee bits

1 teaspoon vanilla

Mix dough well. Refrigerate for 45 minutes. Shape into 1-inch balls. Press flat with fork on greased baking sheet. Bake at 325 degrees for 15 minutes or until slightly browned.

Yield: 24 or more cookies.




Not Your Traditional Chocolate Chip Cookie



Courtesy of Jamie Blickenstaff, Hagerstown

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 5.1-ounce box of instant vanilla pudding

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

1 12-ounce bag chocolate chips

Heat oven to 375 degrees.

Stir together flour, baking soda, salt and box of pudding. Set aside.

Beat softened butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs and beat well.

Gradually add flour mixture, beating well. Stir in chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes, until lightly browned. Cool slightly; remove from cookie sheet to wire rack to cool completely.




Lemon Almond Berry Bars



Courtesy of Kelly Rulle, Hagerstown

1 box lemon cake mix (18.25 ounces)

1/3 cup butter or margarine, softened (not melted)

1 egg

1/2 cup seedless blackberry preserves

1 box (six-count) Nature Valley Granola Bars, Sweet & Salty Nut-Almond

1/4 cup caramel sauce or dip

1/2 cup coconut, sweetened

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