MothersUnion

Spread into an 8” square pan, press down, and then put date filling on top. Beat egg whites well with brown sugar and place this mixture on top of dates. Top with slivered blanched almonds. Bake at 350o for 40 to 50 minutes.

Banana Ice Box Squares

Bev Wentzell

Line an 8” square pan with whole Graham wafers.

Cream:

½ cup butter 1 egg yolk

¼ cup white sugar

Fold in:

½ cup coconut ½ cup small cherries

¼ cup crushed pecans 1 lrg mashed banana

Place whole graham wafers on top and spread with chocolate icing.

Chocolate Icing: Mix well:

3 Tbsp soft butter

3 Tbsp cocoa

2 Tbsp hot water and ½ tsp vanilla

1½ cups sifted icing sugar

Butterscotch Squares

Marita Shupe

Melt and cool slightly:

½ cup butter or margarine ½ tsp salt

1 cup brown sugar

Add 1 egg and 1 tsp vanilla and beat. Add 1 cup all-purpose flour and 1 tsp baking powder and nuts if desired. Bake in an 8” square greased and floured pan at 375o for 20 minutes.

Fudge Icing:

1 cup brown sugar ¼ cup milk

¼ cup butter or margarine ½ tsp vanilla

Bring to a boil. Boil for 3 minutes. Beat until it starts to harden. Spread on top of cake. If too hard, add a drop of milk; if too soft, a little brown sugar.

Caramel Squares

Adelaide Lawrence

½ cup margarine (melted) 2 tsp baking powder

1½ cups brown sugar 1 tsp salt

2 eggs 2 Tbsp vanilla

2 cups flour 1 cup walnuts or

coconut

Mix in given order. Use a greased 8½” by 13” pan. Bake at 350o for 25 minutes. Sprinkle with icing sugar after baking.

Chunky Chocolate Cookie Squares

Irene Spargo

2½ cups flour ¾ cup corn syrup

1 tsp baking soda 1 egg

½ tsp salt 1 tsp vanilla

¾ cup margarine (soft) 1 cup chopped pecans

1 cup brown sugar 8 oz pkg chocolate chips

Mix flour, soda, and salt. Mix margarine, sugar; add syrup, egg, and vanilla, then add flour mixture. Spread on ungreased 15½” by 10½” by 1” pan. Sprinkle with nuts and chips; pat down. Bake at 350o for 30 minutes. Cool on rack. Cut into 2½” squares. Makes 2 dozen.

Cinnamon Rolls

Irene Spargo

2½ cups flour 4 Tbsp shortening

4 tsp baking powder 1 egg (well beaten)

1 tsp salt ½ cup milk

¼ cup white sugar

Mix and sift dry ingredients. Cut in shortening; add egg and milk. Roll out on floured board in a rectangular sheet. Cover with filling, then roll as for jelly roll. Slice in ½” slices. Bake on greased cookie sheet at 375o for 12 to 15 minutes.

Filling: Spread ¼ cup melted butter on dough and sprinkle with brown sugar and cinnamon.

Chocolate Coconut Squares

Bev Wentzell

2 Tbsp butter 1 cup brown sugar

2 egg yolks 1 cup flour

1 tsp baking powder ½ cup milk

½ cup cocoa

Mix in order all together. Turn into a 9” by 9” baking pan and bake at 350o for 20 minutes.

Topping: Beat 2 egg whites and ½ cup white sugar. Add 2 cups coconut. Spread on top of chocolate batter, then return to oven and bake 15 to 20 minutes until brown. Cool for 5 minutes and cover with chocolate icing.

Coconut-Chipit Squares

Bee Mason

30 Graham crackers (crushed)

½ cup coconut

1 bag Chipits

1 tsp vanilla

2 tsp baking powder

1 can sweet condensed milk

Mix all together and spread in an 8” by 8” pan. Bake at 350o for 20 to 25 minutes. Frost with chocolate icing.

Lemon Bars Deluxe

Ken Conrod

2¼ cups all-purpose flour

½ cup sifted powdered sugar

1 cup butter or margarine

½ tsp baking powder

4 large eggs (lightly beaten)

2 cups sugar

1/3 cup lemon juice

powdered sugar

Combine 2 cups flour and ½ cup powdered sugar; cut in butter with pastry blender until mixture is crumbly. Firmly press mixture in a greased 13” by 9” by 2” pan. Bake at 350o for 20 to 25 minutes or until lightly browned.

Combine remaining ¼ cup flour and baking powder in a small bowl; stir well. Combine eggs, 2 cups sugar, and lemon juice in a large bowl; stir in flour mixture. Pour over base. Bake at 350o for 25 minutes or until set and lightly browned. Let cool completely in pan on a wire rack. Sprinkle with additional powdered sugar; cut into bars. Yield: 2½ dozen.

Sweet Marie Squares

Mary Anne White

1 cup brown sugar 1 cup crunchy peanut butter

1 cup corn syrup 2 Tbsp margarine

Mix together. Heat in microwave until melted and smooth, then add:

4 cups Rice Krispies 2 cups peanuts

Mix together. Spread in a 9 inch x 12 inch pan.

For the topping, melt together (in the microwave):

1.5 cups chocolate chips 1/4 cup margarine

and stir until smooth. Spread quickly across the top. Refrigerate these squares until hard enough to cut, and store in refrigerator.

Yum-Yum Squares

Bee Mason