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Requested Recipes 

Coconut Joy Candy Bars 
  • 3/4 c. butter, melted
  • 2 c. sugar 
  • 2 t. vanilla 
  • 3 eggs, lightly beaten 
  • 1 1/4 c. all-purpose flour 
  • 1/2 c. unsweetened cocoa powder
  • 1 t.  baking powder
  • 1/2 t. salt 
  • 4 c. flaked coconut 
  • 1 14-oz. can sweetened condensed milk
  • 1/2 t. almond extract
  • 1/2 c. chopped almonds, toasted
  • 1 recipe Milk Chocolate Ganache (or 1 pkg. melted milk chocolate chips) 
    • Preheat oven to 350 F. Line a 13 x 9-inch baking pan with foil, extending foil over edges of the pan. Lightly coat foil with cooking spray. 
    • In a large bowl stir together melted butter, sugar, and 1 t. of the vanilla until combined. Stir in eggs until combined.
    • In another bowl combine flour, cocoa powder, baking powder, and salt. Add flour mixture to butter mixture and stir until combined. Spread half of the batter into the prepared pan. Bake 12 minutes or just until set. Cool on a wire rack for 30 minutes. 
    • Meanwhile, for filling, in a large bowl combine coconut, sweetened condensed milk, the remaining 1 t. vanilla extract, and the almond extract. 
    • Spread filling over baked chocolate layer; sprinkle with almonds. Carefully spread the remaining chocolate batter over filling. Bake 20 to 25 minutes or until chocolate layer is set. Cool in pan on a wire rack. 
    • Spoon Milk Chocolate Ganache or melted chocolate chips over cooled bars, spreading evenly. Chill for at least 1 hour or until ganache is firm. (I cut the bars after the chocolate had begun to set and then refrigerated).
    • Use edges of foil to lift bars out of pan. If you haven't already cut the bars, peel the foil off and transfer bars to cutting board. Cut into bars. 
      • TIP: To toast nuts, preheat oven to 300 F. Spread nuts in a shallow baking pan. Bake 10 to 15 minutes or until nuts are just golden, stirring once or twice. Let cool. 
Rhubarb Bread 
  • 1 1/2 c. brown sugar 
  • 2/3 c. vegetable oil (canola)
  • 1 egg
  • 1 c. sour milk or buttermilk
  • 1 t. each salt, soda, vanilla
  • 2 1/2 c. flour 
  • 1 2/3 c. diced rhubarb 
  • 1/2 c. chopped nuts, opt. 
    • Stir together in the order given 
    • Yield: 2 loaves 
    • Topping: 1/2 c. sugar 
      • 1 t. melted butter 
      • Stir together and sprinkle on top of bread before baking. 
    • Bake at 350 F for 40-50 minutes or until a toothpick inserted in the center comes out clean. 
Frosted Banana Bars 
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup (8 oz.) sour cream 
  • 1 tsp. vanilla extract 
  • 2 cups all-purpose flour 
  • 1 tsp. baking soda 
  • 1/4 tsp. salt 
  • 2 medium ripe bananas, mashed (about 1 cup)
    • Frosting:
      • 1 pkg (8 oz.) cream cheese, softened
      • 1/2 cup butter or margarine, softened 
      • 2 tsp. vanilla extract 
      • 3 3/4 to 4 cups confectioners' sugar 
    • In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15 x 10 inch baking pan. Bake at 350 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in refrigerator. YIELD: 3-4 dozen. 
Toffee Milk Chocolate Bars
  • 1 c. butter, softened 
  • 1 1/2 c. brown sugar, packed 
  • 2 large eggs
  • 1 t. vanilla extract 
  • 2 c. all-purpose flour
  • 1/4 t. salt 
  • 6 (1.55 oz. each) milk chocolate candy bars 
  • 2/3 c. toasted pecans, chopped 
  • 2/3 c. toffee pieces 
    • Preheat oven to 375. Line a 9-by-13 inch baking pan with foil; extend foil over edges of pan. Set aside. (Or grease pen!).
    • In a large mixing bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add brown sugar, eggs and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined. 
    • Spread dough evenly into bottom of prepared pan. Bake for 25 to 30 minutes or until golden brown. Remove from oven and immediately place chocolate bars on top; let stand for 2 minutes or until chocolate is melting. Spread melted chocolate over bars. Top with pecans and toffee pieces (if desired). Let stand until chocolate sets. Cut into bars. 
    • YIELD: 24 servings
    • TIP: to toast nuts, spread in a shallow pan and place in a 350 oven for 5 to 10 minutes, shaking pan once or twice. 
Cinnamon Crusted Coffee Cake 
  • 1 pkg. (2 - layer size) yellow cake mix 
  • 3 eggs 
  • 1/3 c. oil 
  • 1 1/3 c. brewed coffee, cooled 
  • 1 c. firmly packed brown sugar 
  • 2 t. ground cinnamon
  • 1/2 c. flaked coconut 
  • 1/2 c. chopped walnuts 
    • Preheat oven to 350. Beat cake mix with eggs, oil and coffee in large bowl with electric mixer on medium speed until well blended. Pour evenly into 2 greased (9 - inch) round cake pans or a greased 13 x 9 - in. pan. 
    • Mix brown sugar and cinnamon in medium bowl. Stir in coconut and walnuts; sprinkle evenly over cake batter.
    • Bake 30 min. or until toothpick inserted in centers comes out clean. Cool completely on wire racks before removing cake layers from pans. 
    • YIELD: 24 servings. 
Lemon Angel Cake Bars 
  • 1 pkg. (16 oz.) angel food cake mix 
  • 1 can (15 3/4 oz.) lemon pie filling 
  • 1 c. finely shredded coconut (opt.) 
    • Frosting: 
      • 1 pkg. (8 oz.) cream cheese, softened
      • 1/2 c. butter, softened
      • 1 t. vanilla extract 
      • 2 1/2 c. confectioners' sugar 
      • 3 t. grated lemon peel 
    • Preheat oven to 350. In a large bowl combine cake mix, pie filling, and coconut until blended; spread into a greased 15 x 10 x 1 inch baking pan.
    • Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. 
    • Meanwhile, in a large bowl, beat cream cheese, butter, and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon peel. (I sprinkle the coconut on top). Refrigerate at least 4 hours. Cut into bars. 
    • YIELD: 4 dozen.
Chocolate Chex Caramel Crunch (Chocolate Crack) 
  • 8 c. Chocolate Chex Cereal 
  • 3/4 c. packed brown sugar 
  • 6 t. butter or margarine 
  • 3 t. light corn syrup 
  • 1/4 t. baking soda 
  • 1/3 c. white vanilla baking chips 
    • In 2 c. microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on high 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on high 3 minutes, stirring every minute. Spread evenly on waxed paper. Cool 10 minutes. Break into bite-size pieces. 
    • In a small microwavable bowl, microwave vanilla baking chips uncovered on high about 1 minute 30 seconds or until chips can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in tightly covered container. 
Caramel Apple Crisp Bars 
  • 2 c. old-fashioned or quick-cooking oats 
  • 1 1/4 c. all-purpose flour, divided
  • 1 t. baking soda 
  • 1 t. ground cinnamon 
  • 1/8 t. ground nutmeg 
  • 1 c. butter, softened
  • 3/4 c. packed brown sugar 
  • 1 pkg. (11 oz.) caramels 
  • 2 t. milk 
  • 2-3 large apples, chopped (about 2 cups) 
    • Heat oven to 350 F. 
    • Line a 13 x 9 inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix oats, 2 cup flour, baking soda and spices until blended. 
    • Beat butter and sugar in large bowl with mixer until light and fluffy. Gradually beat in oat mixture until blended. Reserve 1 cup butter mixture; press remaining onto bottom of prepared pan. Bake 15 minutes. 
    • Meanwhile, microwave caramels and milk in a microwavable bowl on high 2 minutes or until caramels are completely melted and mixture is well blended; stirring every 30 seconds. Stir in remaining flour. 
    • Sprinkle 20 t0 25 minutes until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. 
    • YIELD: 32 servings 
Creme-De-Menthe Brownies
  • Bake and cool brownies 
  • BROWNIES: 
    • 1/4 c. butter
    • 1 c. sugar
    • 4 eggs
    • 1 c. plus 1 T. flour 
    • 1/2 t. baking powder 
    • 1 (16oz.) can Hershey chocolate syrup 
      • Beat the first 4 ingredients together. Add the flour, baking powder and chocolate syrup. Spread in a greased 15 1/2 x 10 x 1 1/2 (or close) cookie sheet and bake at 350 for 20 minutes or until a toothpick inserted near the center comes out clean. 
  • CREME-DE-MENTHE LAYER 
    • Beat 1/2 c. softened butter, 2 c. confectioners sugar and 3 T. green creme-de-menthe in a large bowl until smooth. Spread over brownies.
  • CHOCOLATE GLAZE
    • Stir 1 c. semi-sweet chocolate chips and 6 T. butter in a saucepan over low heat until melted and smooth. Cool. Pour over creme-de-menthe layer and spread evenly before it sets. Sprinkle with coarsely chopped Andes mints. 


Candy Cane Snowballs 
  • 2 c. butter (no substitutes), softened
  • 1 c. powdered sugar
  • 1 t. vanilla extract 
  • 3 1/2 c. all-purpose flour 
  • 1 c. finely chopped pecans 
  • 8 oz. white candy coating 
  • 1/3 to 1/2 c. crushed peppermint candies
    • In a large mixing bowl, cream butter and powdered sugar. Stir in vanilla. Gradually add flour. Stir in pecans. Refrigerate for 3-4 hours or until easy to handle.
    • Roll into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Bake at 350 for 18 - 20 minutes or until lightly browned. Remove the wire racks to cool. 
    • In a microwave safe bowl melt candy coating stirring until smooth. Dip the top of each cookie into the candy coating, then into the crushed peppermint candy.
  • YIELD: 5 dozen 


Pumpkin Squares
  • 4 eggs 
  • 2 c. sugar 
  • 1 15-oz. can pumpkin 
  • 1 c. vegetable or canola oil 
  • 1/2 t. salt 
  • 2 t. cinnamon 
  • 1 t. baking powder
  • 1 t. baking soda 
  • 2 c. all-purpose flour 
    • Mix all together. Pour into a greased 11 x 7-inch cookie sheet. Bake at 350 for 20 to 25 minutes.
  • FROSTING:
    • 4 oz. cream cheese, softened 
    • 6 T. butter, softened 
    • 1 t. vanilla 
    • 3 c. powdered sugar 
      • Mix all together. After bars have cooled, spread with frosting. Keep refrigerated. 
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