BOB Recipe: LEMON TRIANGLES

 

from:  Imperial
Product:  Margarine

BOB Recipe:  LEMON TRIANGLES

Preparation time:  15 minutes
Cook Time:  20 minutes
Makes 3 dozen triangles

2/3 cup Imperial margarine, softened
2 1/2 cups sugar
2 1/3 cups all-purpose flour
4 eggs
1/3 cup fresh lemon juice
2 tablespoons grated lemon peel
Confectioner’s sugar

Directions:  Preheat oven to 350 F.  Line 13 x 9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.

In large bowl, with electric mixer, beat Imperial margarine and 1/2 cup sugar until light and fully, about 3 minutes.  Beat in 2 cups flour until fine crumbs form.  Press into prepared pan.  Bake uncovered 20 minutes.

Meanwhile, in medium bowl, with electric mixer, beat eggs, remaining 2 cups sugar, remaining 1/3 cup flour, lemon juice and lemon peel 4 minutes or until light and fluffy; pour over hot baked crust.

Bake an additional 25 minutes or until lemon mixture is just set.  On wire rack, cool completely.  Using foil, lift out of pan.  Spray knife with nonstick cooking spray and cut into triangles.  To serve, sprinkle generously with Confectioner’s sugar.

BOB Recipe: Apple and Cinnamon Tart

from:  Kaiser
Prduct:  Springform Pan

BOB Recipe:   Apple and Cinnamon Tart

1 3/4 cups flour
1/3 cup sugar
1/8 teaspoon salt
3 to 4 teaspoons cold water
8 tablespoons butter
1 egg yolk

5 medium Granny Smith or Golden Delicious apples
1/3 cup apple juuice
1/2 cup sugar
1 teaspoon cinnamon

1/4 cups sugar
1 tablespoon water
powdered sugar for decorating

Grease springform pan.

Combine the flour, sguar and salt in mixing bowl.  Cut butter into small pieces.  With pastry cutter or fork, cut in butter into the flour mixture.  Cut int into the mixture and add the egg yolk.  Cut until mixture resemble coarse crumbs.  With lightly floured hands, press dough together until smooth.  Wrap in plastic wrap and chill for 2 hours.

Preheat oven to 400 F.  Peel, core and slice 3 apples.  Place in small saucepan and add sugar, cinnamon and apple juice.  Cook until the liquid has evaporated.

Press 2/3rds of the dough and press into the springform pan allowing the edges to touch the sides of the pan.  Bake for 10 to 15 minutes, until lightly golden and cool on wire rack.

Press the remaining dough against the edges of the springform pan.  Pour the apple mixture into the pan and smooth it over the bottom crust.  Peel, core and slice the remaining apples into thin slices and lay them decoratively over the mixture.  Bring the sugar and water to a boil and caramelize.  Pour over the sliced apples.

Bake the tart for 15 to 20 minutes.  Decorate with powdered sugar when completely cooled or serve immediately with vanilla ice cream.

BOB Recipes: A trio of Chocolate Chip Cookies recipes

from:  Ghirardelli
Product:  Semi-Sweet Chocolate Chips

BOB Recipe:  Ghirardelli Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)

Preheat oven to 375 F.  Stir flour with baking soda and salt; set aside.

In large mixer bowl, beat butter with sugar and brown sugar at medium speed until creamy.  Add vanilla and eggs, one at a time, mix on low speed until incorporated.  Gradually blend dry mixture into creamed mixture.  Stir in chocolate chips and nuts.  Drop by tablespoon onto ungreased cookie sheets.  Bake for 9 to 11 minutes or until golden brown.

Yield:  4 dozen cookies

from:  Eillien’s
Product:  Semi-sweet chocolate chips

BOB Recipe:  Chocolate Chip Cookies

2 1/4 cups unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup softened butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
12 oz semi-sweet chocolate chips (2 cups)
chopped nuts as desired

Combine flour, baking soda and salt.  In a separate bowl, combine butter, sugar, brown sugar and vanilla extact; beat until creamy.   Beat in eggs.

Gradually add flour mix.  Stir in chocolate chips and nuts.  Drop onto ungreased cookie sheet.  Bake in a preheated 375  F oven for 10 minutes.  Makes about 50 4″ cookies.

from:  Baker’s Corner
Product:  Semi-sweet Chocolate Chips

BOB Recipe:  Chocolate Chip Cookies

1 cup unsalted butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 cups semi-sweet chocolate chips
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 cups flour

Preheat oven to 375 F.  Cream together butter, sugars, eggs, soda, salt and vanilla.  Mix in remaining ingredients.  Drop by teaspoonfuls, 2 inches apart onto greased cookie sheets.  Bake 12-15 minutes or until lightly browned.

BOB Recipe: Caramel Corn

from:  Grassland
Product:  Salted Butter

BOB Recipe:  Caramel Corn

2 bags of puffcorn
1 teaspoon vanilla
2 cups brown sugar
1 teaspoon salt
1 cup butter
1/2 teaspoon baking soda
1/2 cup light corn syrup

Combine brown sugar, butter, corn syrup, vanilla and salt in saucepan.  Boil for 5 minutes, stirring often.

Remove from heat and stir in baking soda.  Pour over puffcorn in a large roaster, and stir well.

Bake 250 degrees for 1 hour, stirring every 15 minutes.  cool on a cookie sheet or tin foil.

BOB Recipe: Monster Cookies

from:  Grassland
Product:  Salted Butter

BOB Recipe: Monster Cookies

6 eggs
1/8 cup Vanilla (2 tablespoons)
1/2 lb butter (1 cup)
4 teaspoons baking soda
2 1/2 cups brown sugar
9 cups Oatmeal
2 cups white sugar
1/2 lb Chocolate Chips
3 cups Peanut Butter
1/2 lb. M & M candies

Mix all ingredients together.  Drop tsp. size portions on cookie sheet.

Bake at 350 degrees.  Do not let cookies get too brown.

BOB Recipe: Barbecue Shrimp

from:  Grassland
Product:  Salted Butter

BOB Recipe:  Barbecue Shrimp

1 lb butter
3 lbs. medium to large shrimp
2 tablespoons dijon mustard
2 tablespoons shrimp boil spices
3 tablespoons Worcestershire Sauce

Wash the shrimp in cold water – do not remove the shells.  Drain well.  Melt the entire pound of butter in a 9 x 13 inch or larger oven pan.

Stir in the mustard, shrimp boil spices, and Worcestershire sauce.  Add the drained shrimp and stir to coat with the butter sauce.

Bake in a 400 degree oven for about 25 minutes, stirring occasionally.  Shrimp are cooked when they have turned a bright red and most of the butter sauce has disappeared.

BOB Recipe: Oatmeal Jam Bars

from:  Shurfine
Product: Light Brown Sugar

BOB Recipe: Oatmeal Jam Bars

1 cup butter or margarine, softened
1 cup brown sugar, firmly packed
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups Quick Oats
1 (18 oz) jar Plum Jam or Raspberry Preserves

Preheat oven to 400 F.  Spray two 8-inch square pans with cooking spray.  Set aside.

Cream butter or margarine and slowly add sugar while beating at medium speed of an electric mixer.  Combine flour, soda, and salt.  Add to creamed mixture.  Mix well.

Stir in oats. Press 1/4 of the oat mixture in the bottom of each pan.  Spread 3/4 cup of jam on top of mixture.  Spread the remaining crumb mixture evenly over the jam and press firmly.  Bake for 30 minutes.  Cool and cut into bars.

BOB Recipe: S’More Cookie Bars

I’ve been collecting bar cookie recipes since my baking teacher wowed me with her lemon squares.  Here’s one more BOB recipe that is a keeper.

from:  Imperial
Product:   Margarine sticks

BOB Recipe:  S’More Cookie Bars
Preparation time: 10 minutes  Cook time:  25 minutes
Makes 2 dozen bars

3/4 cup (1 1/2 sticks) margarine
3 cups graham cracker crumbs
1 package (6 oz) semi-sweet chocolate chips (1 cup)
1 cup butterscotch chips
1 cup mini marshmallows
1 can (14 oz) sweetened condensed milk

Directions:

Preheat oven to 350 F.  In 13 x 9-inch baking pan, combine margarine with crumbs; press to form even layer.  Evenly sprinkle with chocolate chips, then butterscotch chips, then mini marsmallows.  Pour condensed milk evenly over the mixture.

Bake 25 minutes or until bubbly.  On wire rack, let cool completely.

To serve, cut into squares.  For easier cutting, refrigerate 1 hour.

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