Buttery Cake Squares Recipes
BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER TART SQUARES
Tastes like the real thing but is a lot less time consuming!
Provided by Kimberley
Categories Desserts Pies Tarts Butter Tart Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
- To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 47.9 g, Cholesterol 61.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 7.6 g, Sodium 102.7 mg, Sugar 35.3 g
BUTTER BARS
I got this recipe from a very dear friend, a lady who prepared meals for their farm hands every day. Quick and easy desserts were a necessity. This is also very good with a lemon cake mix.
Provided by Good Cook Wanda
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 13 pan.
- Mix together cake mix, 1 egg and butter. Mixture should be stiff like a dough.
- Press into greased pan.
- Mix together cream cheese, 2 eggs and powdered sugar and poured over the dough.
- Bake at 350 degrees for 40 - 45 minutes.
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- Heat the oven to 325 degrees. Grease a 9-by-13-inch metal baking pan, then line the bottom and two long sides with parchment paper; grease the paper with butter.
- Make the cake base: In the bowl of a stand mixer fitted with a paddle (or in a large bowl and using a hand mixer), whisk together the flour, sugar, cornstarch, salt, baking powder and baking soda. Add the butter, egg and oil and beat on low speed until the dough comes together and there are no dry patches of flour remaining. Scrape the dough into the prepared baking pan and reserve the bowl (no need to wash it). Use your fingers or a small silicone spatula to press the dough evenly over the bottom of the pan.
- Place the cream cheese in the bowl and beat on medium-low speed until soft, about 30 seconds. Reduce the mixer speed to low and add the powdered sugar, one spoonful at a time. With the mixer still running, add the vanilla, orange zest and eggs and continue mixing until smooth. Scrape the paddle and bowl with the spatula and stir to make sure the custard is smooth.
- Scrape the custard over the cake base and spread it to create an even layer. Bake, rotating the pan front to back halfway through cooking, until golden brown at the edges and the center wobbles slightly when you tap the side of the pan, 35 to 40 minutes. Transfer the pan to a rack and let the cake cool completely in the pan.
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