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October 16, 2013

by Dorothy Bloemendaal
Quick ‘n Chewy Crescent Bars

l cup flaked or shredded coconut

3/4 packed brown sugar

1/2 cup all-purpose flour

1/2 cup chopped pecans

1/4 cup butter

l can refrigerated crescent dinner rolls

l can sweetened condensed milk (not evaporated)

Heat oven to 400º. In medium bowl, mix coconut, brown sugar, flour and pecans. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs; set aside.

Unroll dough into 2 long rectangles. Place in ungreased 15x10x1 inch pan; press in bottom of pan, firmly pressing perforations to seal.

Pour condensed milk evenly over dough; spread to within 1/2 inc of edges. Sprinkle coconut mixture over condensed milk; press in lightly.

Bake 12 to 15 minutes or until deep golden brown. Cool completely, about l hour. Cut into bars. 48 bars.

Easy Caramel Apple Bars

l pouch Betty Crocker® oatmeal cookie mix

1/2 cup cold butter

l egg

l cup finely chopped peeled apple

3/4 cup caramel topping

1/4 cup all-purpose flour

Heat oven to 350º. Spray bottom only of 9 x 13-inch pan. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork. Stir in egg until mixture is crumbly.

Reserve 1-1/2 cups crumb mixture. Press remaining crumb mixture in bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apple. Sprinkle with reserved crumb mixture.

Bake 20-25 minutes or until golden brown. Cool completely in pan on cooking rack, about 2 hours. Cut into 9 rows by 4 rows.

Sour Cream Raisin Bars

1 cup soft butter

1 3/4 cup flour

l cup brown sugar, packed

l teaspoon soda

1-3/4 cup oatmeal

Mix above ingredients together. Put 2/3 in a 9 x 13 inch pan. Bake 15 minutes at 350º.

Cook together 2 cups raisins, l cup water and a pinch of salt.

Cook 5 minutes.

4 egg yolks

1 1/2 cups sugar

2 cups sour cream or l cup sour cream & l cup half & half

3 tablespoons cornstarch

Add to raisin mixture and cook until thick or boils. (Scorches easily so may want to use a double boiler). Pour over baked crust, top with remaining crumbs and bake 20 minutes at 350º.

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