Category: Bars

1 – 15 oz. pkg. Oreo cookies
1/2 C. margarine, melted
1/2 gal. vanilla ice cream, softened
1 C. Spanish peanuts
2 C. powdered sugar
1 large can evaporated milk
1 C. chocolate chips
1/2 C. margarine

Crush cookies and mix with 1/2 cup melted margarine. Blend well and press into a 9×13″ pan. Chill 1 hour. Spread softened ice cream over crust; sprinkle with peanuts and freeze covered with plastic and aluminum foil. Prepare topping by melting together in medium saucepan the powdered sugar, evaporated milk, chocolate chips and margarine, stirring constantly. Bring to boil. Boil for 8 minutes. Pour over ice cream and freeze again. Cut into serving pieces.

Serves 18

NOTE: Greasing the inside edge of a saucepan about an inch from the top will prevent the contents from boiling over.

1 1/3 C. butter
1 1/3 C. sugar
1 1/3 C. brown sugar
1 scant C. peanut butter
2 eggs
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
2 2/3 C. flour
2 2/3 C. oatmeal

FROSTING:
Milk
Powdered sugar
Peanut butter

Bake in a greased jelly roll pan at 350º for 20 minutes. Frost while slightly warm.

2 C. flour, sifted
1/2 C. powdered sugar, sifted
1 C. margarine
4 eggs, beaten
2 C. granulated sugar
1/3 C. lemon juice
1/4 C. flour
1/2 tsp. baking powder

FROSTING:
1 1/2 C. powdered sugar
2 T. milk
3 T. margarine
2 tsp. lemon juice

Mix together 2 cups flour and powdered sugar. Cut in butter. Press into 9×13″ pan and bake at 350º for 20 to 25 minutes, or until lightly browned. Beat eggs. Add sugar, lemon juice and 1/4 cup flour and baking powder sifted together. Stir into egg mixture. Pour over baked crust. Bake about 20 minutes longer. Cool.

FROSTING: Beat until smooth. Spread on cooled bars. Cut as desired.

1 3/4 C. oatmeal
1 3/4 C. flour
1 C. brown sugar
1 tsp. baking soda
1 C. butter
3 T. cornstarch
1 1/2 C. sugar
2 C. sour cream
2 C. raisins
4 egg yolks

Combine oatmeal, flour, brown sugar, baking soda and butter. Press 3/4 of the mixture into a 9×13″ pan. Bake at 350º for 10 minutes. Mix rest of ingredients and cook over medium heat until thick. Stir mixture constantly so it does not burn. Pour this over bottom crust and top with remaining crumb mixture. Bake at 350º for 20 minutes.

2 C. sugar
1 3/4 C. flour
4 eggs
2 sticks margarine, melted and cooled
1/2 C. cocoa
1 tsp. vanilla
1/2 tsp. salt
1/2 C. nutmeats, optional

To cooled, melted margarine, add sugar. Stir. Add cocoa. Stir. Add eggs. Stir. Add flour and then rest of ingredients. Bake at 350º for 20 minutes. Frost as desired.

1 1/2 C. flour
1/2 C. powdered sugar
3/4 C. butter, at room temperature and cut into pieces
4 eggs
1 1/2 C. sugar
1/2 C. fresh lemon juice
1 T. + 1 tsp. flour
1T. lemon peel, grated

Preheat oven to 350º

Combine 1 1/2 cups flour and powdered sugar in large bowl. Add butter and cut in until it resembles coarse
meal. Press into 9×13″ pan. Bake approximately 20 minutes, or until golden brown. Beat eggs, sugar, lemon juice, other flour and lemon peel in medium bowl. Pour into crust. Bake approximately 20 minutes. Cool and sift with powdered sugar.