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12
OATMEAL RAISIN COOKIE BARS
1
⁄
2
cup butter or margarine
1
⁄
2
cup brown sugar
1
⁄
2
cup granulated sugar
1 egg
1 tsp vanilla
1
1
⁄
4
cups quick rolled oats
3
⁄
4
cup all purpose flour
1 tsp baking powder
1
⁄
2
tsp baking soda
1 tsp salt
1 tsp cinnamon
1
⁄
2
cup raisins
1
⁄
2
cup shredded coconut
Preheat to 350°
In a large mixing bowl, cream the
butter and sugars with an electric
mixer until light. Add the egg and
vanilla and beat until light. In
another bowl combine oats, flour,
baking powder, baking soda, salt,
and cinnamon. Blend flour mixture
into butter mixture. Stir in raisins
and coconut. Coat the bottom of a
small (14” x 8” x
1
⁄
2
”) cookie sheet
with cooking oil spray. Spoon the
batter on to the cookie sheet and
cover with plastic wrap. Press
down until the batter fills the pan
evenly. Remove plastic wrap. Bake
for 15 minutes or until a toothpick
inserted in the center comes out
clean. Allow to cool for about
30 minutes and cut into 3-inch
squares.
Makes 24 bars
BUTTER POUND CAKE
1 cup butter
2 cups sugar
2 tsp vanilla or 1 tsp almond or
lemon extract
4 eggs
3 cups flour
2 tsp baking powder
1
⁄
2
tsp salt
1 can (5 ounces) evaporated milk
plus
1
⁄
4
cup water
1 cup chocolate chips, raisins, or
chopped nuts
Preheat to 350°
Grease two 8-inch loaf pans, one
10-inch bundt, or angel food pan.
In a large mixing bowl, cream the
butter and sugar with an electric
mixer until light and fluffy. Add the
extract and one egg at a time
beating well after each addition.
Combine the flour, baking powder,
and salt. Add mixture to the bowl
alternately with milk, beginning
and ending with the flour. Mix until
all of the flour is incorporated. Stir
in the chips, raisins, or nuts. Spoon
the batter into the prepared
pans(s). Bake 50-60 minutes or
until a toothpick inserted in the
center comes out clean. Allow to
cool for 10 minutes. Turn the cake
on to a serving dish. Cool and
sprinkle with powdered sugar.
Makes 2 loaves or 1 bundt cake