Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour

How amazing! It's autumn

Summer went by-by and left us with a need for cookies.

Baking cookies from a mix is okay in a pinch but no matter how good they are (and some are pretty darned tasty), the ones you scratch together seem to taste better and generally cost you less.

Bar cookies are the easiest, of course, because you just bake all of the ingredients in a pan without shaping them individually. That makes them the quickest to make and the fastest. So let's ease into the cookie making season the least painful way.

Caramel Brownies

You may want to play Tom Sawyer and have someone unwrap the caramel candies that make these so very much better than the Caramel Brownies that come from a mix.

3 sticks (3/4 lb) butter
3 cups granulated sugar
5 large eggs
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking powder
2 cups all-purpose flour
1 cup unsweetened cocoa
36 caramel candy squares, unwrapped

Preheat oven to 325 F. Line a 9- by 13-inch pan with foil allowing extra foil to hang over pan ends. Butter foil in the pan. Melt butter in a saucepan. Remove from heat and stir in sugar, then eggs and vanilla, until blended. Stir in salt and baking powder. Add flour and cocoa and stir until batter is smooth. Scrape batter into pan and evenly space caramels over batter. Bake 55 to 60 minutes, just until a toothpick inserted in center comes out clean (beware of the caramels, of course). Using the foil ends lift brownies with foil from pan to counter. Peel back sides of foil. With a long, hot knife, cut into squares. You will need to rinse knife in very hot water and wipe clean as you cut. Makes 36 squares.

Luscious Apricot Bars

Don't use a nonstick pan as the bottom crust can easily overbrown.


1 stick (1/2 cup) butter, softened
1/4 cup granulated sugar
1 1/3 cups all-purpose flour


2/3 cup dried apricots
1 cup packed light brown sugar
2 large eggs
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt

Preheat oven to 350 F. Grease 8-inch square baking pan. Crust: Beat together butter, sugar and 1 cup flour until mixture resembles coarse crumbs. Press evenly over bottom of pan and bake until golden, about 25 minutes. Topping: Place apricots in small saucepan and cover with hot water. Cover pan and simmer 15 minutes. Drain and cool; finely chop. Beat together until well combined the chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, salt and remaining 1/3 cup flour. Pour topping over crust and bake until topping is set and golden, 25 to 30 minutes more. Cool pan rack and dust with confectioners sugar if you wish. Makes 12 bars.

Raspberry Cream Cheese Bars

The swirled raspberry preserves make these very pretty as well as very tasty.


1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup butter, softened
1/4 cup cream cheese, softened
1 egg lightly beaten
1/4 teaspoon almond extract


1 cup raspberry preserves
3/4 cup cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk

Crust: Heat oven to 375 F. Butter a 13 x 9-inch baking pan. Whisk together flour and sugar. Add butter and cream cheese; blend with mixer until mixture resembles coarse crumbs. Add egg and almond extract; mix until dough forms. Lightly flour hands and press dough into pan bottom. Bake 12 to 14 minutes or until edges are light brown. Remove from oven. Topping: Spread raspberry preserves evenly over crust. Combine remaining ingredients until well blended. Drop cream cheese mixture by the teaspoon over raspberry preserves. Run knife lightly through topping to swirl. Return to oven and bake 10 to 12 minutes or until topping is set. Cool completely and cut into 30 bars.

Soup can be the secret to homemade meals in minutes
Soups on!
Put the bits and pieces to work in soup
Beat the cold with hot soup
Soups travel well
Bossy soups
Soup's on!
Soups for summer
Soups: Some like them hot--some do not
End of the garden summer soups
Soup is a near perfect food!
Ever heard of rock soup?
More cold comfort
Leftovers rolling around the refrigerator and on the hips
Chicken comes up to scratch
"Tis the season to be jolly" has ended; Now "Tis the season to be frugal"
Lewis and Clark's way of cooking
Meal completers
Asparagus spears have charged into the market
Don't let those pumpkins scare you
Cereal based cookies are a good Halloween trick
All of the little Halloween haunts are hungry
Healthy Halloween treats
Make holiday breakfasts special
There is a nut that is not nutty
Old favorites in new pots
Kiddie Christmas cookies
Halloween may be time to try some scary new recipes
It's time to think spring
Autumn is when cookies fall into cookie jars
No trick treats
Puddings that Mom never made
Cookies, Cookies Everywhere
Home for the holidays coffee cake
Fruitcakes can no longer be used as door stoppers
Totally cool
Halloween is a pumpkin scene
Cookies for kiddies to make all by themselves

Web hpj.com

Copyright 1995-2014.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at
High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com