Frosted Pumpkin Bars
2 cups sugar
2 cups flour
16 oz. can pumpkin
1 cup oil
4 eggs
2 tsp. baking powder
1 tsp soda
1 tsp cinnamon
1/2 tsp. salt
Combine the first 9 ingredients. Mix well. Pour into a jelly roll pan.
Bake at 350 degrees for 25-35 minutes, or until done. Cool.
Frosting:
8 oz package cream cheese
6 Tbsp. Butter
2 cups powdered sugar
1 tsp. vanilla
Mix together the cream cheese, margarine, sugar and vanilla. Frost the
cooled cake and cut into bars.
Eggnog Bars
Nutmeg Graham Cracker Crust:
2 3/4 cups graham cracker crumbs
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons (1 stick) unsalted butter, melted
Eggnog Filling:
12 ounces cream cheese, softened 3 to 4 hours at room temperature
1/2 cup sugar
1 tablespoon unbleached all-purpose flour
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon vanilla extract
2 tablespoons dark rum
1/4 cup whipping cream
1/2 teaspoon ground nutmeg
Crust:
Position rack in center of oven and preheat oven to 325 degrees. Line
a 13-by-9-inch pan with heavy foil, letting foil extend over ends of pan.
Butter bottom foil, including sides.
Mix graham cracker crumbs, cinnamon and nutmeg in a large bowl. Add melted
butter and stir until crumbs are evenly moistened with butter. Transfer
crumbs to prepared pan. Using your fingers, press evenly over the bottom and
1/2 inch up sides of the foil. Bake for 8 minutes. Cool while you make the
filling.
Filling:
Increase oven temperature to 350 degrees. With electric mixer, beat
cream cheese on low speed until smooth, about 1 minute. Blend in the sugar
and flour. Add the egg and egg yolk and blend until smooth. Stop mixer and
scrape the sides of the bowl. Mix in the vanilla, rum and whipping cream.
Pour the filling into the crumb crust. Sprinkle with nutmeg.
Bake about 25 minutes, or until the filling looks set when you give the pan
a gentle shake. Cover the pan loosely with paper towels and cool for 1 hour
at room temperature. Discard paper towels and refrigerate for 1 hour. Cover
with plastic wrap and refrigerate 6 hours or overnight.
Makes 12 bars.
To freeze:
Use the overhanging edges of the aluminum foil to lift the cold
bars out of the pan. Cut into 12 pieces. Use a wide spatula to slide each
bar off the foil. Wrap individual bars in plastic wrap. Place in a metal or
plastic freezer container and cover tightly. Freeze up to 1 month. Defrost
in refrigerator for 5 hours or overnight. Store defrosted bars in
refrigerator.
Coffee Almond Bars
- Easy and tasty
Bars:
2 1/4 C. all-purpose flour
1 C. sugar
1 C. butter or margarine, softened
1 egg
1 t. instant coffee granules (dissolve in 1-2 t. vanilla extract)
1 C. sliced almonds
Glaze:
3/4 C. powdered sugar
1 to 2 T. (or more) milk
1/4 t. almond extract
Heat oven to 350 degrees F.
For bars - In small mixer bowl, combine flour, sugar, butter, egg and coffee. Beat at low speed, scraping bowl often, until well mixed, about 2-3 minutes. Stir in nuts. Press on bottom of greased 13 X 9 X 2" baking pan. Bake at 25-30 minutes, or until edges are lightly browned.
For glaze - In a small bowl, stir together all glaze ingredients. Add enough milk to make a pourable glaze. Drizzle over top while still warm. Cool completely, cut into bars.
Starbucks® Cranberry Bliss Bar Clone
Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks (or white chocolate chips)
(I also added 1/4 C. chopped candied ginger)
Frosting (or use recipe 2 which follows)
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
1. Preheat oven to 350°F.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
Frosting recipe 2
- May be more like the real thing.
16 oz Kraft Light Philly Cream Cheese Spread
12 oz Baker's Premium White Chocolate baking squares
Chop the white chocolate baking squares, place them in a bowl, place the bowl in hot water, and stir until melted. Fold in the cream cheese.
Apple Crumb Bars
Rosie's Bakery
- these are really good, worth the work
Filling
3 1/2 C. peeled, sliced (3/8" thick) apples (3-4, preferably McIntosh)
7 T. apple cider or juice, or as needed
2 T. fresh lemon juice
3/4 t. ground cinnamon
1/4 t. salt
2 t. cornstarch
Crumb Layers
1/2 C. plus 2 T. all-purpose flour
1/4 C. (lightly packed) light brown sugar
2 T. sugar
3/4 C. quick-cooking oatmeal
1/8 t. salt
5 T. unsalted butter, chilled, cut into 5 pieces
In a small saucepan, simmer the apples, 3 T. of the cider, the lemon juice, cinnamon and salt over medium heat just until apples lose their crispness, 3-4 minutes.
Drain any jucie into a measuring cup and add enough of the remaining cider to measure 1/4 C. Transfer the apples to a small bowl.
Dissolve the cornstarch in the cider, then pour this mixture into the small saucepan. Cook, stirring constantly, over medium-low heat until thickened, 2-3 minutes. Pour this mixture over the apples and toss to coat. Refrigerate while you prepare the crumb layers.
Preheat oven to 425 deg F. Lightly grease an 8" square pan with butter.
Place the flour, both sugars, the aotmeal and salt in a food processor and pulse briefly 5 times. Add the butter and pulse 8 to 10 times until it is incorporated evenly. Pat half the crumb mixture firmly over the bottom of the prepared pan.
When the apple mixture has cooled, cut the slices into 1/2" pieces. Spread the apple mixture over the base and sprinkle the remaining crumbs over the top.
Bake the bars until the crumbs are golden and the apple mixture is bubbling along the sides of the pan, about 25 minutes.
Cool bars completely then refrigerate to chill before cutting. Makes 9 to 12 bars.
I was going to choose breakfast, as that was the 2nd highest voted catagory, but I thought with the holidays, sweet treat recipes could come in handy 
