The Entrepneuer Stand Baked Goods, and Important Gifts for you and yours's truly BE Happy Just Be!
- Katherine Victoria Vananderland
- Jun 27, 2021
- 12 min read
Save $10 Dollars when you Buy Two Pans; thank you for your commitment of generosity for our baked goods and important gifts VIP you are. God Bless Your Sunday Evening order away for Monday! I'll work on the menus for tomorrow early morning so they get done and my goal is to walk 3 miles Monday. May Grace and Peace be around your neck to let you know you deserve to feel calm. May the trauma leave your body and bring you happiness to become a new creation in the lord. Read psalm 23 tonight as your night prayer. It is back to original copy tonight and I cannot wait, in the hunt of KVV fishing I won't have to dangle like a puppet anymore. Carpe Diem! Gracias, par un mas dia, TE Amero.
Macadamia Sunshine Bars $25.00 per pan
Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it’s like a mini-vacation to a Polynesian paradise. —Jeanne Holt, Mendota Heights, Minnesota
Ingredients
1 package lemon cake mix (regular size)
2/3 cup packed light brown sugar
1/2 teaspoon Chinese five-spice powder
3/4 cup butter, melted
2 large eggs, room temperature
4-1/2 teaspoons thawed pineapple-orange juice concentrate
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 jars (3 ounces each) macadamia nuts, coarsely chopped
2/3 cup coarsely chopped shelled pistachios
2/3 cup chopped dried pineapple
2/3 cup chopped dried mangoes
1/3 cup sweetened shredded coconut, toasted
GLAZE:
1-1/4 cups confectioners' sugar
1-1/2 teaspoons thawed pineapple-orange juice concentrate
4 to 5 teaspoons water
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Directions
In large bowl, combine the cake mix, brown sugar and spice powder. Add the butter, eggs, juice concentrate, orange and lemon zests and vanilla; beat on medium speed for 2 minutes. Stir in the nuts, dried fruits and coconut.
Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack.
Combine the confectioners' sugar, juice concentrate and enough water to reach desired consistency; drizzle over top. Cut into bars.
Nutrition Facts 1 bar: 290 calories, 15g fat (6g saturated fat), 33mg cholesterol, 244mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 3g protein.
Lavender Lemon Bars - $25.00 per pan
Hints of lavender and lemon zest in the crust make these treats a favorite. —Judith Hilinski, Cuyahoga Falls, Ohio
Ingredients
3/4 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons dried lavender flowers
2 teaspoons grated lemon zest
TOPPING:
1-3/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon baking soda
4 large eggs, room temperature
1/3 cup lemon juice
Confectioners' sugar
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Directions
Preheat oven to 350°. In a small bowl, cream butter and confectioners' sugar. Add the flour, almonds, lavender and lemon zest; beat until crumbly. Pat into an ungreased 13x9-in. baking dish. Bake for 15 minutes or until edges are golden brown.
Meanwhile, in another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust. Return to oven and bake 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.
Editor's Note Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn't been treated with chemicals. Nutrition Facts 1 bar: 185 calories, 8g fat (4g saturated fat), 51mg cholesterol, 95mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.
Strawberry Pretzel Dessert - $25.00 per pan
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
Ingredients
2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels
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Directions
In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.
For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
Test Kitchen tipsPunch up the flavor by adding chopped toasted nuts to the crust. Want a crisp crust and fluffy filling? Cool baked crust completely. Nobody likes gelatin that wanders.Using an offset spatula or the back of a spoon, spread cream cheese all the way to the crust's edges so the gelatin stays put. Instead of whipped topping, try fresh whipped cream.
Nutrition Facts 1 piece: 295 calories, 15g fat (10g saturated fat), 39mg cholesterol, 305mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 3g protein.
M&M Oat Bars $25.00 per pan
These irresistible bars can sweeten any holiday. —Renee Schwebach, Dumont, Minnesota
Ingredients
1/2 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 package (14 ounces) caramels
3 tablespoons water
1 cup miniature semisweet chocolate chips
1 cup chopped walnuts
1 cup plain M&M's
3 ounces white candy coating
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Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Stir in oats.
Press into a greased 15x10x1-in. baking pan. Bake at 350° until golden brown, 10-15 minutes. Cool on a wire rack.
In a microwave, melt caramels with water; stir until smooth. Spread over crust. Sprinkle with the chips, nuts and M&M's. Gently press into the caramel mixture. Melt candy coating; drizzle over the top. Let stand until set, 5 minutes. Cut into bars.
Editor's Note: Confectionery coating, sometimes called "almond bark" or "candy coating", is found in the baking section of most grocery stores. It is often sold in bulk packages of 1 to 1-1/2 pounds.
Nutrition Facts 1 each: 104 calories, 5g fat (2g saturated fat), 7mg cholesterol, 56mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 2g protein.
Chocolate Maple Bars $25.00 per pan
My family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan
Ingredients
1/2 cup shortening
3/4 cup maple syrup
1/2 cup sugar
3 large eggs, room temperature
3 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 ounces unsweetened chocolate, melted
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut
FROSTING:
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 cup baking cocoa
1/2 cup maple syrup
1 cup miniature marshmallows
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Directions
In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl.
Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter.
Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack.
For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.
Nutrition Facts 1 bar: 143 calories, 7g fat (3g saturated fat), 21mg cholesterol, 43mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 2g protein.
Toffee Turtle Squares $25.00 per pan
Here's an easy way to make turtle candies for a big group. These bars are very rich, so a little square will do ya. —Glenna Tooman, Boise, Idaho
Ingredients
2 cups all-purpose flour
1-1/2 cups packed brown sugar, divided
1 cup plus 3 tablespoons softened butter, divided
1-1/2 cups coarsely chopped pecans
1-1/2 cups semisweet chocolate chips
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture.
In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes.
Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.
Nutrition Facts 1 bar: 134 calories, 9g fat (4g saturated fat), 12mg cholesterol, 39mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.
Lower in fat and calories than you might ever guess, these sweet bars couldn't be easier to whip up, boast a great chocolaty flavor, and make a fun, quick dessert to bring to parties or serve to company! —Jennifer Rafferty, Milford, Ohio
Ingredients
1 package German chocolate cake mix (regular size)
1/3 cup canola oil
1 large egg
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/3 cup sugar
1 large egg, lightly beaten
1 cup miniature semisweet chocolate chips
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Directions
Preheat oven to 350°. Combine cake mix, oil and egg; mix until blended. Reserve 1 cup mixture for topping. Press remaining mixture into a 13x9-in. baking pan coated with cooking spray. Bake until set, 10-12 minutes.
For filling, beat cream cheese and sugar until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping.
Bake until set, 18-20 minutes. Cool on a wire rack. Cut into bars. Store in refrigerator.
Nutrition Facts 1 bar: 187 calories, 9g fat (3g saturated fat), 24mg cholesterol, 207mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 3g protein.
Oatmeal Chocolate Chip Peanut Butter Bars $25.00 p.p.
My family loves this peanut butter cookie bars recipe—oatmeal, brownie bars, peanuts—it's made from all our favorite things! Oatmeal, peanut butter and chocolate chips make these bars a big hit with kids of all ages. Since I always have these basic ingredients on hand, I can whip up a batch anytime. —Patricia Staudt, Marble Rock, Iowa
Ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
ICING:
1/2 cup confectioners' sugar
2 tablespoons creamy peanut butter
2 tablespoons milk
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Directions
In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips.
Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes.
Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars.
Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. Try 45 more of our favorite chocolate and peanut butter desserts. Nutrition Facts 1 bar: 90 calories, 5g fat (2g saturated fat), 9mg cholesterol, 71mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.
A fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma
Ingredients
1-1/4 cups all-purpose flour
1-1/4 cups quick-cooking oats
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, melted
2 teaspoons vanilla extract
1 cup strawberry preserves
1/2 cup sweetened shredded coconut
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Directions
In a bowl, combine first five ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in. x 9-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves.
Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool.
Test Kitchen TipsQuaker Oats featured its first oatmeal cookie recipe on the package in 1908, more than 30 years after the company’s founding. The recipe used just three ingredients: oats, butter and eggs. Fancier ingredients, such as sugar, vanilla, cinnamon, raisins, nuts and chocolate chips, were added to later recipes. Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. These are our top 10 dessert bar recipes.
Nutrition Facts 1 bar: 150 calories, 7g fat (4g saturated fat), 15mg cholesterol, 86mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 1g protein.
Gooey Chocolate Caramel Bars $25.00
These rich, gooey bars are my most requested treats. They're popular at school functions, family barbecues and picnics. We like them alone or topped with a scoop of ice cream. —Betty Hagerty, Philadelphia, Pennsylvania
Ingredients
2-1/4 cups all-purpose flour, divided
2 cups quick-cooking oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
2 cups semisweet chocolate chips
1 cup chopped pecans
1 jar (12 ounces) caramel ice cream topping
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Directions
Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping.
Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans.
Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.
Nutrition Facts 1 bar: 156 calories, 9g fat (5g saturated fat), 14mg cholesterol, 110mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 2g protein.
Raspberry White Chocolate Bars $25.00 per pan
A co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing—the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. —Mimi Priesman, Pace, Florida
Ingredients
1/2 cup butter, cubed
1 package (10 to 12 ounces) white baking chips, divided
2 large eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds
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Directions
In a small saucepan, melt butter. Remove from the heat; add 1 cup chips (do not stir). In a small bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; gradually add to egg mixture just until combined.
Spread half of the batter into a greased 9-in. square baking pan. Bake at 325° for 15-20 minutes or until golden brown.
In a small saucepan, melt jam over low heat; spread over warm crust. Stir remaining chips into the remaining batter; drop by spoonfuls over the jam layer. Sprinkle with almonds.
Bake 30-35 minutes longer or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts 1 each: 162 calories, 9g fat (5g saturated fat), 30mg cholesterol, 104mg sodium, 20g carbohydrate (8g sugars, 0 fiber), 2g protein.
Buttery Coconut Bars $25.00 per pan
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.
In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts 1 bar: 211 calories, 12g fat (8g saturated fat), 36mg cholesterol, 166mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 3g protein.
Cranberry Date Bars $25.00 per pan
Rich and fruity, these bars let you enjoy cranberries year-round. I've made batches for all kinds of church and social events. -Bonnie Nieter, Warsaw, Indiana
Ingredients
1 package (12 ounces) fresh or frozen cranberries, thawed
1 package (8 ounces) chopped dates
2 tablespoons water
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1-1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
GLAZE:
1-1/3 cups confectioners' sugar
1 to 2 tablespoons orange juice
1/4 teaspoon vanilla extract
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Directions
Preheat oven to 350°. Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally. Remove from heat; stir in vanilla.
Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter. Press half of the mixture into an ungreased 13x9-in. pan. Bake 8 minutes.
Spoon cranberry mixture over crust. Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes longer. Cool completely on a wire rack.
Mix glaze ingredients. Drizzle over top.
Nutrition Facts 1 bar: 339 calories, 11g fat (6g saturated fat), 27mg cholesterol, 212mg sodium, 60g carbohydrate (40g sugars, 3g fiber), 3g protein.
I grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. —Ruth Simon, Buffalo, New York
Ingredients
2 cups all-purpose flour
1 cup finely chopped walnuts
2/3 cup packed brown sugar
1/2 teaspoon salt
2/3 cup cold butter
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs, room temperature, lightly beaten
1/4 cup 2% milk
1 teaspoon vanilla extract
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Directions
In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned.
In a large bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture.
Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts 1 piece: 233 calories, 14g fat (7g saturated fat), 50mg cholesterol, 165mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 4g protein.
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