Pecan Squares

Today's recipe is...

Pecan Squares

2/3 cup shortening
1 cup brown sugar
1 egg
2 cups flour

Topping:
1 egg
1/2 cup brown sugar
1 cup chopped pecans


Cream shortening and sugar together
Add egg and beat until fluffy
Add flour and work well into mixture
Spread on a greased sheet, 11x16 inches
Beat remaining egg and spread over top of mixture
Sprinkle with brown sugar and top with chopped nuts
Bake at 350 for 20 to 25 minutes
Makes 3 1/2 dozen squares

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Peanut Butter Bars

Today's recipe is...

Peanut Butter Bars

1 pkg. yellow cake mix (2 layer)
1 c. peanut butter
1/2 c. (1 stick) butter, melted
2 eggs

Filling
1 c. semi sweet chocolate morsels
1 can sweetened condensed milk
2 tbsp. butter
1 pkg. or can coconut pecan frosting mix

Mix first 4 ingredients thoroughly until mixture pulls away from sides of mixing bowl. Press 2/3 mixture into ungreased 13"x9"x2"" baking pan. FILLING: In saucepan over low heat, combine all the filling ingredients except for the frosting mix. Heat until smooth and melted. Remove from heat and stir in frosting mix. Spread over mixture in baking pan. Crumble remaining 1/3 peanut butter mixture over filling and bake at 350 degrees for approximately 25 minutes. Let cool before cutting into bars.

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Fig Squares

Today's recipe is...

Fig Squares

1 pkg. (or 1 tbsp.) active dried yeast
1/4 c. warm water (110-115 degrees)
1/4 c. sugar
1/2 tsp. salt
2 tbsp. vegetable oil
1/2 c. milk, room temperature
1 egg
1 tsp. grated orange rind
1 c. whole wheat flour
1-1/4 c. unbleached white flour
1-1/2 c. snipped dried figs
1 c. water
1/2 tsp. ground allspice
Confectioners' sugar (optional)

Soften the yeast in the warm water. Combine the sugar, salt, oil, milk, egg and orange rind in a large bowl; beat well. Add the yeast mixture and the 1 cup of whole wheat flour. Beat. Add the remaining flour. Extra flour may be needed if the dough is sticky. Turn onto a lightly floured surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl, cover with a damp towel, and let rise for 1 hour. Meanwhile, prepare the fig filling by combining the figs, water and allspice in a saucepan. Bring to a boil, lower the heat, and simmer until the mixture is thick. Mash the figs with a potato masher or large spoon during cooking. Cool. Punch down the dough. Roll into a 1/2 inch thick rectangle 8 inches wide. Spread with the fig filling. Roll up like a jelly roll. Fit into a lightly oiled 8 inch square pan. Seal the edges together. At each corner, cut with a scissors to fit into the shape of the pan. Make 2 slashes on top of each side. Let rise until doubled, about 30 minutes. Bake in a 350 degree oven for 20-25 minutes. Cool. May be sprinkled lightly with confectioners' sugar just before serving. Serves 16.

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Chocolate Zucchini Squares

Today's recipe is...

Chocolate Zucchini Squares

1 stick margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk (sour milk)
2 1/2 c. sifted flour
1/2 tsp. salt
4 tbsp. cocoa
1 tsp. soda
1/2 tsp. cinnamon
2 c. grated raw zucchini

TOPPING
Semi-sweet chocolate bits
Chopped nuts (optional)

Cream margarine, oil and sugar; add eggs 1 at a time, beating well after each addition. Add vanilla and milk. Blend well. Sift dry ingredients together; blend with creamed mixture. Stir in zucchini. Turn into buttered and floured 9x13x2 pan. Sprinkle chocolate bits over top. Bake at 350 degrees for 40 minutes.


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Double Mint Fudge Brownies

Today's recipe is...

Double Mint Fudge Brownies

BROWNIE:

1 c. sugar

1 stick butter

4 eggs

1 c. flour

1/2 tsp. salt

1 tsp. vanilla extract

1 (16 oz.) can Hershey's chocolate

syrup

MINT FUDGE FROSTING:

2 c. sugar

2 tbsp. Karo light syrup

1 (3 1/4 oz.) can evaporated milk

1 stick butter

1 (10 oz.) bag chocolate mint chips

Nuts (opt.)

BROWNIE: Cream sugar and butter together. Add the remaining brownie ingredients and blend well. Pour into a 9"x13" greased and floured Pyrex baking dish. Bake at 350 degrees for 30 minutes. When done, frost immediately. (Make frosting while brownies bake.)

MINT FUDGE FROSTING: Boil sugar, Karo syrup and evaporated milk together for 3 minutes. Add butter and chocolate mint chips and remove from heat. Beat with a spoon until mixture reaches spreading consistency. Spread on HOT brownies. Sprinkle with nuts, if desired. Cool and cut into squares. Serves 24 to 30.

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