Category: Squares (Page 1 of 2)

Mix together in saucepan:
2 cups sugar
½ cup cocoa & ¼ tsp salt
Add & bring to boil:
½ cup canned milk
¼ cup butter
Add: 1 cup rolled oats
Cook 2 min, stirring constantly.
Remove from heat & add:
½ cup peanut butter
½ cup chopped nuts
1 tsp vanilla
Pour into 9×13 pan. Cool until set. Cut into bars.

Base:
½ cup flour
¼ tsp baking powder
1/3 cup brown sugar
¾ cup Rice Krispies
Pinch of salt
1/3 cup margarine
Mix & press into 8×8 pan. Bake 10 min @ 350
Filling:
1 can sweetened cond. Milk
½ cup butter
½ cup brown sugar
Bring to boil & boil 5 min, stirring constantly. Pour over crust.
Topping:
½ cup melted chocolate chips
1 ¼ cup Rice Krispies.
Stir cereal into melted chocolate to coat. Spread on squares using 2 forks. Chill several hours.

250 gm pkg marshmallows
½ cup margarine
6 ½ cups trail mix -or- any combination of dried fruit, berries, nuts, coconut, chocolate chips, etc.
Press into greased 9×13 pan. Let set & cut into bars. Wrap individually in saran wrap – perfect for camping.

Base:
½ cup butter
1 cup flour
2 tbsp brown sugar & pinch of salt
Press into 9×9 pan. Bake 15 min @ 350. Cool.

Topping:
1 ½ pkgs gelatine
1 cup white sugar
1 cup hot water & pinch of salt
Boil slowly 10 min. Cool & add:
1 tsp baking powder
1 cup icing sugar
1 tsp vanilla & colouring

Beat until fluffy. Pour on cooled base. Chill until firm.

2 cups brown sugar
1 cup margarine
1 cup flour
½ cup cocoa
4 eggs
3 tsp vanilla

9 x 13 pan. Bake 30 min @ 350.

Base:
½ cup butter
3 tbsp brown sugar
1 cup flour
Press into 9×9 pan. Bake 10 min @ 350. Cool.

Filling:
½ cup butter
1 egg
1 ½ cups icing sugar
Blend together & spread on base. Spread with:
1 can well drained pineapple. Top with whipped cream. Chill 12 hours before serving.

Mix Brownie Recipe above.

Cheesecake Batter:
2-250-gm pkg of cream cheese
½ cup sugar
2 eggs
1 tsp vanilla
Combine softened cream cheese and sugar. Mix well. Blend in eggs & vanilla.
Put ½ of brownie batter in bottom of greased 9×13 pan. Cover with cream cheese mixture. Spoon on remaining batter. Cut through with knife for marble effect. Sprinkle with ½ – 350 gm pkg chocolate chips. Bake 30-35 min @ 350.
Alternative: Bake in large cupcake papers in muffin tins instead of pan. Put large spoonful of brownie batter, a few chocolate chips and a spoonful of cream cheese batter. To make ratio of batters ½:½, use 3 blocks of cream cheese & increase other ingredients proportionately. Bake 25 min @ 325. Makes 3 doz.

Base:
1 cup flour
1 tbsp brown sugar
½ cup margarine
Mix & press into 8-9” pan. Bake 10 min @ 350.

Spread over top:
2 ½ cup finely chopped rhubarb

Filling:
1 cup white sugar
3 egg yolks
1 tin Nestles Cream
4 tbsp flour
1/8 tsp ginger
Beat together & pour over base. Bake 30 min @ 350.

Meringue Topping:
3 egg whites
1/3 cup white sugar
½ tsp vanilla
Pinch of cream of tartar
Put on top of squares.

Sprinkle meringue with:
1 cup coconut

Bake until brown.

1 cup margarine
2 cups sugar
4 eggs
1 ½ cups flour
1/3 cup cocoa
1 cup chopped nuts (optional)

Cream together margarine & sugar. Add eggs one at a time, beating well after each addition. Mix dry ingredients together & add to batter. Beating in gradually. Bake 30-35 min @ 350 in greased 9×13 pan.

Top with 3 cups mini marshmallows while still warm. Put under broiler for 1 -2 min. WATCH CAREFULLY. Let marshmallows puff & brown. Remove from oven. Let cool & frost.

Frosting:
½ cup margarine
4 cups icing sugar
1/3 cup cocoa
½ cup canned milk

Combine sugar & cocoa. Beat into margarine alternately with canned milk.

2/3 cup melted butter
2 ½ cup brown sugar
3 eggs
2 ¾ cup flour
2 ½ tsp baking powder
½ tsp salt
1 tsp vanilla
1 350 gm pkg chips (any flavor)

Mix in order given, adding one @ a time. Bake 20 min @ 350. Do not overbake.