Rhubarb Cream Cheese Bars

Recipe this week is a new rhubarb bar recipe. Garnet, at Nordic Needle, brought these to one of our recent events at work and they are great!

Crust ingredients:

  • One and one-half cups flour
  • One-half cup sugar
  • Three-fourths cup butter

Combine and spread in a 9” x 13’ pan and bake at 375 degrees for 10 minutes.

Rhubarb Layer:

  • Two cups chopped rhubarb
  • One-half cup sugar
  • Two tablespoons flour

Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.

Cream Cheese Layer:

  • Mix together two (8 oz) packages cream cheese
  • And one-half cup sugar
  • Beat 2 eggs in, one at a time

Pour mixture over rhubarb and bake 25 minutes at 375.

Glaze:

  • Two-thirds cup sour cream
  • Two tablespoons sugar
  • One teaspoon vanilla

Mix together and spread over bars as soon as they come out of the oven. Cool and refrigerate until ready to serve.

Rhubarb Torte

  • Crust: 1 cup Margarine (I prefer the Land o’ Lakes butter flavored margarine) or real butter works too
  • 2 cups flour
  • 2 T sugar
  • 1/2 tsp. salt

Mix as for pie. I use a pastry cutter. Lightly pat in a 9" x 13" pan. Bake at 350 degrees for 15 minutes.

Filling:

  • 6 egg yolks, beaten (save whites for meringue)
  • 2 cups sugar
  • 1 cup cream
  • 4 T flour
  • 5 cups diced rhubarb

Mix and pour over baked crust. Bake for 45 minutes at 350 degrees.

Meringue:

  • 6 egg whites at room temperature
  • 3/4 cups sugar
  • 1/2 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1/4 tsp. salt

Beat egg whites until frothy and then add the dry ingredients that have been mixed together. Add vanilla and beat until well mixed in. Spread on top of hot dessert, sealing up the sides with the meringue touching the pan so it doesn’t pull away. Peak it with the spatula if you like. Bake at 350 degrees for 8-10 minutes, watching it carefully so it doesn’t get too dark.

Blueberry Pudding Cake

  • 2 cups blueberries, fresh or frozen
  • 1 tsp. cinnamon
  • 1 tsp. lemon juice
  • 1 cup flour
  • three-fourths cup sugar
  • 1 tsp baking powder
  • one-half cup milk
  • 3 Tbls. butter, melted

Topping:

  • three-quarter cup sugar
  • 1 Tbls. corn starch
  • 1 cup boiling water

Toss berries with cinnamon and lemon juice; place in a greased 8” x 8” pan. In a bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. Combine sugar and cornstarch for topping and sprinkle over the batter. Slowly pour boiling water over all. Bake at 350 degree for 45 to 50 minutes or until cake tests done.

Ginger Snaps


“Here is my recipe for Ginger Snaps"

  • 3/4 cup butter or margarine
  • 1 cup white sugar
  • 1 egg
  • 1/2 cup fancy molasses
  • 2 1/2 cups flour
  • 2 tsp baking soda
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt

Cream butter and sugar together. Beat in egg and molasses.
Stir in flour, baking soda, ginger, cinnamon and salt together. Mix well.
Shape into 1 inch balls. Roll in sugar and place on greased cookie sheet or use parchment paper. Bake in 350 oven for 10-12 minutes. Makes approximately 5-6 dozen.
Freezes well if they last long enough.

Oatmeal Coconut Pecan Cookies


Oatmeal Coconut Pecan Cookies

Ingredients and mixing directions in this order:

  • 1/3 cup Crisco
  • 1 cup margarine or butter
  • 2 2/3 cup brown sugar (packed)
  • 1 cup granulated sugar
  • 1/2 cup water
  • 3 eggs
  • 2 teaspoons vanilla

Cream together Crisco, margarine, brown sugar and granulated sugar. Add water, eggs and vanilla; beat well.

Add and beat well:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons salt

Add and mix just to blend:

  • 6 cups quick-cook oatmeal
  • 1 1/2 cups coconut
  • 1 1/4 cups chopped pecans

Chill the dough overnight. Their cookies were large so use a small ice cream scoop to dip out each cookie. Place on a cookie sheet that has been sprayed with Pam or something similar. Flatten slightly with your palm. Bake at 325 degrees for 10-12 minutes. You want to watch your cookies. Don’t wait until they are golden brown, as they will be hard when they cool. You want to take them out when they look slightly undercooked. Trust me, they will continue to bake and will be nice and chewy when they are cooled.

Caramel Apple Cheesecake Bars


Caramel Apple Cheesecake Bars

Crust:

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened

Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract

Apple Layer:

  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons sugar

Streusel Topping:

  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
  3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
  4. In a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
  5. Mix together the Streusel topping until crumbly. Sprinkle evenly over the chopped apple layer. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping (find it in the ice cream topping section in a squeeze bottle) and let cool. Serve cold and enjoy!