Blueberry Oatmeal Squares

from Canadian Living

Yield

8×8 pan

Ingredients

  • 2 1/2 cups rolled oats
  • 1 1/4 all purpose flour
  • 1 cup brown sugar
  • 1 tbsp grated orange rind
  • 1/4 tsp salt
  • 1 cup cold butter, cubed
  • Filling – 3 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1/3 cup orange juice
  • 4 tsp cornstarch

Directions

  1. Filling – Bring to a boil – blueberries, sugar and orange, reduce heat and simmer until tender, about 10 min. Whisk cornstarch with 2 tbsp water. Whisk into blueberry mixture and boil, stirring until thickened, about 1 min. Place plastic wrap on surface, refrigerate until cooled. About 1 hour.
  2. Combine, oats flour, sugar, orange rind and salt. cut in butter until coarse crumbs. Press half in to 8 X 8 parchment lined pan. Spread with blueberry mixture. Sprinkle with remaining oat mixture, pressing lightly.
  3. Bake in 350 degree over, for about 45 min.

Best Brownies Ever

The name says it all. Make sure not to overcook.

Yield

9×13 pan

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 4 heaping tbsp coca
  • 4 eggs beaten
  • 1 cup flour
  • 1 cup walnuts chopped
  • 1 tsp vanilla

Directions

  1. Cream sugar, cocoa and butter. Add beaten eggs and vanilla. Add flour and fold in walnuts.
  2. Bake in greased 9 X 13 pan at 350 degrees for 40 to 50 minutes. Top will appear to be underdone. (falls n middle) but DON’T overcook. Should be moist and chewy
  3. Add icing immediately after removing from oven so it will melt into a shiny glaze.
  4. Icing: 2 tbsp butter, 2 tbsp cocoa,2 cups icing sugar, 2 tbsp boiling water, 2 tsp vanilla. Mix ingredients together with electric beater while brownies are cooking.
  5. Cool and enjoy!!!

Bacardie Rum Cake

Yield

1 cake

Ingredients

  • 1 cup chopped pecans or walnuts
  • One yellow cake mix
  • 1 3 ¾ oz. jello vanilla instant pudding
  • 4 eggs
  • ½ cup oil
  • ½ cup bacardie dark rum
  • Glaze:
  • ¼ lb. butter
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup bacardi dark rum

Directions

  1. Preheat oven to 325 degree. Grease and flour bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
  2. For glaze. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Apricot Squares

Yield

16 squares

Ingredients

  • Base Ingredients
  • ½ cup butter
  • ¼ cup sugar
  • 1 cup flour
  • Topping Ingredients
  • 1 cup light brown sugar
  • 2 eggs beaten
  • 1/3 cup flour sifted
  • ½ tsp vanilla
  • ½ cup nuts, chopped
  • ½ tsp baking powder
  • pinch salt

Directions

  1. Snip ½ cup dried apricots. Put in sauce pan with water. Cook until soft, but not mushy. Cool.
  2. Base
  3. Mix ingredients till crumbly. Put in greased 8” pan and bake at 350º for 25 minutes
  4. Topping
  5. Beat together brown sugar and beaten eggs. Add flour, baking powder and salt. Blend in vanilla, nuts and the apricots. Spread over baked layer and bake 30 minutes. Cool. Sprinkle with confectioners sugar and cut into squares, using knife dipped in cold water

Apple Pie Cake

Yield

1 cake

Ingredients

  • ¼ cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup flour
  • ½ tsp salt
  • 1 tsp soda
  • 1 tsp cinnamon
  • 2 ½ cups apples – peeled and diced
  • 2 tbsp hot water
  • ½ cup nuts chopped

Directions

  1. Bake at 350 degrees for 35 to 45 minutes.