SIX LAYER BARS
Absolutely a great nutty tasting bars. Somewhat rich, but oh, so good. This recipe was given to me by a famous Chef in Palm Springs, CA. One must try it to really enjoy.
Provided by William Uncle Bill
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in a 9" x 13" oven-proof casserole dish.
- Sprinkle graham wafer crumbs on bottom and half way up sides of dish.
- Sprinkle coconut evenly over crumbs.
- Sprinkle chocolate chips evenly over coconut.
- Sprinkle butterscotch chips evenly over chocolate.
- Pour sweetened condensed milk over the top and spread evenly.
- Sprinkle chopped nuts over top.
- Bake in preheated 350 F oven for 30 to 35 minutes.
- Cool and chill before cutting.
- Cut into 2 1/4" x 2 1/2" bars or as desired.
Nutrition Facts : Calories 311.2, Fat 18.1, SaturatedFat 10.1, Cholesterol 13.1, Sodium 89.2, Carbohydrate 36.7, Fiber 1.5, Sugar 33, Protein 4.1
UNCLE BILL'S WHIPPED SHORTBREAD COOKIES
These are very easy to make shortbread cookies. They are so good that they melt in your mouth, you hardly have to chew them. I have been making them for over 35 years.
Provided by William Uncle Bill
Categories Drop Cookies
Time 32m
Yield 24-30 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
- Prepare cookie sheets with parchment paper.
- Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
- Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
- Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
- Remove from oven and let cool on cookie sheet for about 5 minutes.
- Transfer onto wire racks to finish cooling.
- Store in a container with a lid and separate each layer with wax paper.
- NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
- Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
- A thumbprint in the cookie, filled with your choice of jam is very tasty.
- It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.
UNCLE BILL'S SCOTCH SHORTBREAD COOKIES
I have been making these cookies for over 50 years. The recipe was given to me by my Nana who came to Canada from England just after the First World War.
Provided by William Uncle Bill
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, sift flour with baking powder and salt.
- In a separate mixing bowl, mix together butter, sugar and almond extract; beat until very light and fluffy.
- Combine butter mixture with flour and mix by hand until dough is very smooth.
- If dough is too hard to handle, refrigerate for about 1/2 hour to chill.
- Form dough into 1 inch balls.
- Place dough balls on ungreased cookie sheets.
- Flatten to desired thickness, about 1/4 inch thick using the bottom of a drinking glass preferably with a pattern on the bottom.
- Bake in preheated 350 F oven for 20 minutes or until light golden brown.
- DO NOT OVERBAKE.
- Store cookies in a container with lid.
Nutrition Facts : Calories 244, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 165.4, Carbohydrate 24.3, Fiber 0.6, Sugar 8.4, Protein 2.3
CARAMEL WALNUT BARS
I cut this recipe out of the Sunday coupons 5+ years ago. I make them every Christmas for gift giving.
Provided by AZPARZYCH
Categories Bar Cookie
Time 55m
Yield 24-36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Mix flour, sugar and egg.
- Cut in ½ cup margarine until crumbly.
- Stir in walnuts.
- Reserve 2 cups of crumb mixture.
- Press remaining crumb mixture firmly into a greased and floured 13x9 in pan.
- Bake 15 minutes.
- In a saucepan over low heat melt caramels with sweetened-condensed milk and remaining ¼ cup margarine.
- Pour over prepared crust and top with reserved crumb mixture.
- Bake 20 minutes or until bubbly.
- Cool and cut into bars.
- Store at room temperature.
Nutrition Facts : Calories 257.8, Fat 11.2, SaturatedFat 2.6, Cholesterol 15.6, Sodium 133.9, Carbohydrate 37, Fiber 0.5, Sugar 26.6, Protein 4
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