Snickerdoodle Bars

Ingredients

2 1/3 cups flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter-softened
1 1/4 cup sugar
1/2 cup firmly packed brown sugar
3 eggs
1 teaspoon vanilla

1 tablespoon sugar
1 tablespoon cinnamon

1 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon vanilla


Instructions

Heat oven to 350 F.  Grease bottom of 13 x 9" pan

In small bowl combine flour, baking powder and salt

In large bowl beat butter until creamy.  Beat in sugar and brown sugar until combined.  Gradually beat in eggs and vanilla.  Add in dry ingredients and mix until thoroughly combined.

Spoon half of batter into prepared pan.

Combine sugar and cinnamon.  Sprinkle over batter in pan.

Drop remaining batter into pan by spoonfulls.

Bake 20-25 minutes.  Cool completely.

Mix powdered sugar, vanilla and enough milk to make glaze to desired consistency.  Drizzle glaze over cooled bars.

Amish Shoo Fly Pie

1 1/4 cup flour
1/2 cup sugar
3/4 cup water
1/3 cup dark corn syrup
1/3 cup maple syrup
1/4 cup light molasses
1 large egg, well beaten
1 unbaked pastry shell






Preheat oven to 375 F

Combine flour and sugar.  Set aside.

Combine water, corn syrup, molasses, and maple syrup.  Add egg.

Sprinkle 1/2 cup of the flour mixture into unbaked pastry shell.  Carefully cover with liquid filling.  Top with remaining flour mixture (I use a cup to sprinkle the mixture around the edges first, then fill in the center.  If you just dump it in the middle, the liquid tends to run over the edges.)

Bake for 25 - 30 minutes until the mixture is set.




*Recipe from Amish Acres in Nappanee, Indiana

Zucchini Bread

3 cups shredded zucchini
1 2/3 cups sugar
1 cup oil
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon baking powder

Move oven rack into low position so that tops of pans are in center of oven.  Preheat oven to 350 F.  Spray a 9 x 5" loaf pan with non-stick spray.

In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed.  Stir in remaining ingredients.  Pour into prepared pan.  (I sprinkle cinnamon sugar on top...but this is optional)

Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean.  Cool on cooling racks 10 minutes.  Using a knife, loosen bread from pan.  Allow to cool, right side up

OR for a slice of heaven, while still slightly warm spread with Philadelphia White Chocolate Cream Cheese.  Delicious!!

Zucchini Custard Bars

•  3 zucchini, sliced

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup very soft butter

• 2 cups evaporated milk
• 2 eggs
• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• 2 teaspoons vanilla extract

• 1 tablespoon sugar
• 1 teaspoon ground cinnamon

Bring a pot of water to a boil over medium heat, and cook the zucchini until tender, about 5 minutes. Drain the zucchini and set aside to cool. 
 

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
 

Combine 1 cup of flour, 1/2 cup of sugar, and 1/2 cup of very soft butter in a bowl until crumbly and well combined. Press the mixture into the bottom of the prepared baking dish.
 

Measure out 3 cups of cooked zucchini, and place into a blender. Pour in the evaporated milk and eggs, and add 1 1/2 cups of sugar, 1/4 cup of flour, 1 tablespoon of butter, and the vanilla extract to the zucchini. Pulse the blender several times to combine the ingredients, and then blend until the filling mixture is pureed, about 1 minute. Pour the mixture over the crust. 

Combine 1 tablespoon of sugar with the cinnamon in a small bowl, and sprinkle over the filling.
 

Bake in the preheated oven until the middle of the dessert is set, about 45 minutes. Let cool, and chill in refrigerator before slicing.

Berry Cream Cheese Muffins

CREAM CHEESE FILLING:

4 oz. cream cheese, room temperature (or you can use a 3 oz pkg-it's not that fussy)
1/3 cup sugar
1 tablespoon vanilla extract

MUFFIN BATTER:

2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs, room temperature and slightly beaten
1 cup fresh berries, chopped into small pieces (I used red raspberries, black berries and strawberries)

Preheat oven to 350F.  Grease muffin tin or line with muffin liners.

In a small bowl, mix together with a spoon the cream cheese filling ingredients until smooth.  Set aside.

In a big bowl, combine flour, sugar, baking powder and salt.  Set aside.

In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.

Using a spatula, mix the milk mixture into the flour mixture.  Fold together just until combines.  Do not overmix.

Spoon batter into prepared tins, filling about 1/3 full.  Scatter a few berry pieces on top of batter.  Top with a teaspoon of cream cheese mixture.  Add more muffin batter and top with a few more pieces of berry.  (I sprinkled a little sugar on top, but you don't have to)

Bake muffins for 30 minutes or until light golden on top and a toothpick inserted in center comes out clean.

Let the muffins cool in the pan for 10 minutes.  Makes 12 regular sized muffins.

Raspberry Upside Down Cake

1/4 cup butter or margarine

1/4 

cup sugar

1 1/2 

cups fresh raspberries

2 

tablespoons sliced almonds

1 1/2 

cups Original Bisquick® mix

1/2 

cup sugar

1/2 

cup milk or water

2 

tablespoons vegetable oil

1/2 

teaspoon vanilla

1/2 

teaspoon almond extract

1 

egg

Sweetened whipped cream or ice cream, if desired

1. Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
2. In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.

White Chocolate Strawberry Cheese Bars

CRUST:
     1 pkg (1 lb 1.5 oz) sugar cookie mix
     1/2 cup butter or margarine, softened
     1 egg

FILLING:
     1 cup white vanilla baking chips
     1 pkg (8 oz) cream cheese, softened

TOPPING:
     4 cups sliced fresh or frozen strawberries
     1/2 cup sugar
     2 TBSP cornstarch
     1/3 cup water
     10 - 12 drops red food coloring, if desired

DRIZZLE:
     1 cup white vanilla baking chips
     2 TBSP butter or margarine

1. Heat oven to 350F.  Spray a 17x11x1 inch pan with cooking spray.  In large bowl stir cookie mix, butter and egg until soft dough forms.  Press evenly in bottom of pan.  Bake 15 minutes or until light golden brown.  Cool completely.
2.  In small microwavable bowl microwave baking chips uncovered on HIGH 60 seconds or until chips are melted and can be stirred smooth.  In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.  Stir in melted chips until blended.  Spread mixture over cooled crust.  Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries.  In 2 quart saucepan, mix sugar and cornstarch.  Stir in crushed strawberries and water.  Cook over medium heat, stirring constantly, until mixture boils and thickens.  Stir in food coloring if a deeper red color is desired.  Cool 10 minutes.  Gently stir in remaining 3 cups of strawberries.  Spoon topping over filling.
4. In baggie combine baking chips and butter.  Microwave on HIGH 60 seconds or until chips are melted and mixture is combined and smooth.  Snip off a small corner of the baggie and drizzle over bars.
5. Refrigerate 1 hour or until set.  Let warm slightly on counter before serving to make cutting easier.  Store covered in refrigerator.