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Category: Squares (Page 1 of 2)

Pineapple Dream Squares

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.

Marble Brownies

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.

Rhubarb Squares

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.

Mississippi Mud Bars

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.

Grammas Congo Bars

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.

Marshmallow/Peanut Butter Squares

½ cup butter
½ cup peanut butter
1 cup chocolate chips
OR
¼ cup margarine
1/3 cup peanut butter
350 gm pkg butterscotch chips

To complete either of the above recipes, follow remaining directions:

Melt together in microwave. Cool slightly & add:
250 gm pkg mini marshmallows
(& ½ cup each coconut & nuts)
Put in lightly greased 9×9 pan. Keep in fridge.

Best Brownies

2 cups sugar
4 eggs
2 ½ cups flour
¼ tsp salt
2 tsp vanilla
1 cup butter
3 tbsp cocoa, heaping
¼ tsp baking powder
1 cup broken nuts

Cream butter & sugar. Beat in eggs. Add rest of dry ingredients & mix. Pour into greased 9×12 pan. Bake 25-30 min @ 325.

Rocky Road Candy

350 gm pkg chocolate chips
1 can sweetened cond. milk
2 tbsp margarine
Melt together in sauce pan over low heat. In large bowl combine:
2 cups dry roasted peanuts
250 gm pkg mini marshmallows

Pour chocolate mixture over dry ingredients & mix. Spread in wax paper lined 9×13 pan. Chill 2 hours.
Optional – drop by spoonful onto waxed paper.

Graham Cracker Chocolate Squares

½ cup margarine
½ cup sugar
2 tbsp cocoa
1 egg (well beaten)
½ cup chopped nuts (optional)
26 graham wafers
½ tsp vanilla

Melt margarine. Add egg, cocoa & sugar. Bring to boil – for 1 min, stirring well. Remove from heat add vanilla. Pour over graham wafers (broken to size of almonds. Mix well. Pour into 9×9 pan. Press evenly with fork. Let cool. Ice & keep in fridge.

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