Neapolitan Bars

Neapolitan Bars

Neapolitan Bars

The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.   (This recipe is Diabetic Friendly!)

         Nancy Foust                                                       Stoneboro, Pennsylvania

 

Neapolitan Bars Recipe

Neapolitan Bar

1 cup butter, soften

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking powder

½ tsp. salt

1 to 2 drops green food coloring

1 to 2 drops red food coloring

1/3 cup miniature semi-sweet chocolate chips

¼ cup finely chopped maraschino cherries, patted dry

1/3 cup flaked coconut

½ tsp. rum extract

¼ cup cherry preserves

¼ cup apricot preserves

 

Line a greased 13×9 inch baking pan with waxed paper; grease the paper and set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough in thirds.  Tint one portion green and one portion red; leave the remaining portion white.  Add chocolate chips to green portion, cherries to red portion and coconut and rum extract to white portion.  Spread one portion into prepared pan.  Bake at 350 F. for 7-9 minutes or until edges are golden brown.

Immediately invert onto a wire rack and remove waxed paper.  Place another wire rack on top and turn over.  Cool completely.  Repeat with remaining portions, portions, preparing pan each time.

Place pink layer on a large piece of plastic wrap, about 30 inches long.  Spread with cherry preserves.  Top with white layer and spread with apricot preserves.  Top with green layer.  Bring plastic over layers.  Slide onto a baking sheet and set a cutting board on top to compress layers.  Refrigerate overnight.

With a sharp knife, trim ¼ inch from each edge.  Cut into bars.  Store in airtight container.         4 dozen

(Recipe for Neapolitan Bars came from tasteofhome.com)

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Chocolate Cherry Layer Bars

Chocolate Cherry Layer Bars

Chocolate Cherry Layer Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Eye-catching appeal sets this bar apart!

Chocolate Cherry Layer Bars Recipe

Chocolate Cherry Layer Bars

Base:   1 pkg. Pillsbury Plus Dark Chocolate Cake Mix

1/3 cup margarine, softened

1 egg

Filling:   1 envelope unflavored gelatin

¼ cup cold water

1 can Pillsbury Ready To Spread Vanilla Frosting Supreme

½ cup chopped maraschino cherries, well dreained

Glaze:   ¼ cup semi-sweet chocolate chips

2 Tbsp. margarine

Heat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine all base ingredients at low speed until crumbly.  Press in bottom of prepared pan.  Bake at 350 F. for 10 to 15 minutes or until set.  Cool completely.

In small saucepan, combine gelatin and water; let set 1 minute.  Warm over low heat until gelatin dissolves.  In small bowl, combine dissolved gelatin, frosting and cherries at low speed until well blended.  Spread evenly over cooled base.  In small saucepan over low heat, melt chocolate chips and 2 tablespoons margarine, stirring constantly until well blended.  Drizzle over filling.  Refrigerate until firm; cut into bars.  Store in refrigerate.        48 bars

 (Recipe for Chocolate Cherry Layer Bars was in Pillsbury Classic Cookbook)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Charmin’ Cherry Bars Recipe

Charming Cherry Bars

The Charmin’ Cherry Bars have been around since 1951.  They were the Junior Winner from the 3rd Bake-Off Contest.  Try them…because I know you’ll like them!

Charmin’ Cherry Bars Recipe

Charmin’ Cherry Bars

Crust:   1 cup flour

¼ cup powdered sugar

½ cup margarine, softened

Filling:   ¼ cup flour

¾ cup sugar

½ tsp. baking powder

¼ tsp. salt

2 eggs

½ cup maraschino cherries, well drained, chopped

½ cup coconut

½ cup chopped walnuts

 

Preheat oven to 350 F.  In small bowl, combine 1 cup flour and powdered sugar.  Using fork or pastry blender, cut in margarine until mixture resembles coarse crumbs.  Press crumb mixture firmly in bottom of ungreased 9 inch square pan.  Bake at 350 F. for 10 minutes.

Meanwhile in same small bowl combine ¼ cup flour, sugar, baking powder and salt.  Add eggs; beat well.  Stir in cherries, coconut and walnuts.  Spread over partially baked crust.  Return to oven and bake for an additional 25 to 30 minutes or until golden brown.  Cool completely; cut into bars.  Garnish as desired.

(Recipe for the Charmin’ Cherry Bars recipe, Pillsbury Classic Cookbook, Bake-Off Cookies & Cakes, April 1991.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Charmin’ Cherry Bars, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Sour Cream Chocolate Chip Date Bread Recipe

Sour Cream Chocolate Chip Nut Bread

Late September and early October is when I start making bread.  This Sour Cream Chocolate Chip Date Bread sounds like it would be good.  But the only thing I would change would be a nut bread mix.

Sour Cream Chocolate Chip Date Bread Recipe

Sour Cream Chocolate Chip Date Bread

1 pkg. Pillsbury Date or Nut Quick Bread Mix

¾ cup water

½ cup dairy sour cream

1 egg

1 cup semi-sweet chocolate chips

½ cup coarsely chopped maraschino cherries, well drained

Preheat oven to 350 F.  Grease and flour bottom only of 8×4 or 9×5 inch loaf pan.  In large a large bowl, combine bread mix, water, sour cream and egg; stir 50 to 75 storks until dry particles are moistened.

Stir chocolate chips and cherries; mix well.  Pour into greased and floured pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool loaf in pan on cooling rack 15 minutes; remove from pan.  Cool completely before slicing.  Wrap tightly; store in refrigerator.      1 (16 slice) loaf

 

(Recipe for the Sour Cream Chocolate Chip Date Bread was in Pillsbury Classic Cookbooks, Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts, February, 1990)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Sour Cream Chocolate Chip Date Bread recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Cherry Winks Cookie

Cherry Winks Cookies

I made the Cherry Winks Cookie Recipe when I sold my first Christmas Tray’s (I sold 10 trays) back in 1987.   But each time I made cookies trays, there were more people who wanted them.  You see, since I love to bake, I would make trays for all the big holidays.  I started at Christmas, then the following year I made trays for Valentine’s Day, Easter, Thanksgiving and Christmas (and by time Christmas came that year I was selling 25 trays).   I did this while I was working a full-time job too.

Cherry Winks Cookie Recipe

 

Cherry Winks

1 cup sugar

¾ cup shortening

2 Tbsp. milk

1 tsp. vanilla

2 eggs

2 ¼ cups flour

1 tsp. baking powder

½ tsp. salt

1 cup chopped pecans

1/3 cup chopped maraschino cherries, well drained

1 ½ cups coarsely crushed cornflakes cereal

15 maraschino cherries, quartered

Heat over to 375F.  Grease cookie sheets.  In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well.  Stir in flour, baking powder, baking soda, salt, pecans and 1/3 chopped cherries; mix well.  At this point you can refrigerate dough for easier handling for 1-2 hours.  Drop by rounded teaspoonful’s into cereal; thoroughly coat.  Form into balls; place 2 inches apart on prepared cookie sheets.  Lightly press maraschino cherry piece into top of each ball.  Bake 375F. for 10-15 minutes or until golden brown.

5 dozen cookies

(Recipe is from Pillsbury Classic #75, page 80)

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