ALMOND BARS
"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
ALMOND BARS
I have been baking these cookies for about 15 years now; I get so many requests for them during the holidays I can hardly keep up with the demand! I like to make the rolls bigger than the recommended 12x3-inch; this way I get bigger cookies, but you can do whatever you like. Make sure to use plenty of almonds to top them off.
Provided by Food Network
Categories dessert
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like).
- Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack.
- For the glaze:
- In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes.
ALMOND BROWN SUGAR BROWNIES
Make and share this Almond Brown Sugar Brownies recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 40m
Yield 40 brownies, 40 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 350 degrees.
- Heat shortening and chocolate in a 3 quart saucepan, until melted. Remove from heat.
- Stir in remaining ingredients, in this order : flour, sugar,almond paste, almonds,eggs, baking powder, and salt.
- Spread into a greased 13x9x2 baking dish.
- Bake until brownies start to pull away from sides of pan . After 20 minutes, you need to check every 2 minutes. It should not be longer than 30 minutes.
- Do not overbake.
- When done take them out and let cool for 6-8 minute.
- Cut into 2x1 bars.
Nutrition Facts : Calories 156.1, Fat 9.2, SaturatedFat 2.5, Cholesterol 18.6, Sodium 167.4, Carbohydrate 18, Fiber 1.4, Sugar 13.2, Protein 2.7
BROWN SUGAR ALMOND BAR
Steps:
- In large mixing bowl cream softened butter and powdered sugar until light and fluffy. Add flour and mix well. Pat mixture into ungreased 9x9x2 baking pan. Bake 12-15 minutes. Meanwhile, in small saucepan melt 3 T butter. Add brown sugar, water and lemon juice. Bring to a boil. Remove from heat. Stir in almonds and vanilla. Spread over partially baked crust. Bake 15 - 20 minutes more. Cool. Cut into bars.
CHOCOLATE ALMOND ROCA BAR
My colleague Grace made up these these wonderful gift boxes of goodies including this recipe. These are so good and when I found out how easy they are to make, I was sold! Personally I like to use semi sweet chocolate chips, but that is personal preference. Split you wafers before placing in the pan but fit them tightly together--the grahams that split to approx 1x2 inches are ideal, but cut them to the size you like. After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate. Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won't last so just put them out on a plate!
Provided by Bergy
Categories Candy
Time 27m
Yield 2 dozen depending on the size of square
Number Of Ingredients 5
Steps:
- Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
- Sprinkle with the almonds and set aside.
- Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
- Pour in a thin stream over the almond/wafer base.
- Place in 350 Oven for 8 minutes until bubbly all over.
- Remove from the oven and sprinkle with Chocolate chips.
- Run the tines of a fork through the chips to spread.
- Set on counter to cool and cut into squares.
Nutrition Facts : Calories 2923.7, Fat 195.8, SaturatedFat 86.6, Cholesterol 244, Sodium 1739, Carbohydrate 292.6, Fiber 22.8, Sugar 214.5, Protein 36.9
BROWN SUGAR BARS
This recipe was on top of a shoebox full of recipes my grandmother had clipped from magazines. I remember these fondly -- always coupled with a glass of cold milk. Full of old-fashioned flavor!
Provided by Aunt Willie
Categories Bar Cookie
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour an 8" baking pan.
- Sir together butter and brown sugar.
- Add egg and stir until blended.
- Combine flour, baking powder and salt.
- Add to brown sugar mixture, mixing well.
- Add vanilla extract and chopped pecans and stir.
- Pour into the greased and floured pan.
- Bake at 350 degrees for 30-35 minutes.
- Cool in pan.
- When cool, cut into bars and dust with powdered sugar.
Nutrition Facts : Calories 612.8, Fat 36.2, SaturatedFat 22.3, Cholesterol 144.4, Sodium 666.1, Carbohydrate 70, Fiber 0.6, Sugar 53.2, Protein 4.1
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