Post your favorite baked goodie recipe

1 cup flour
1 cup quick cooking rolled oats
2/3 cup packed brown sugar
1/4 tsp baking soda
1/2 cup butter or margarine

apple filling:
Peel, core and chop 2 medium apples @ 10 oz
in a sauce pan combine apples ,2 tbsp water, 1 tbsp lemon juice ( if you dont have it no biggie good even without this),1/2 tsp cinnamon( I always add more ), and dash of ground cloves ( no biggie without)
Bring apple mix to a boil, reduce heat. Simmer, covered for 8-10 minutes or til apples are tender.

In medium bowl combine flour. oats, brown sugar. Use a pastry blender or 2 knives, cut butter or margarine til mixture resembles crumbs. Reserve 1/2 cup crumb mixture.
Press remaining crumb mix into a non greased 9X9X2 ' pan. Spread with filling. Sprinkle with reserved crumbs. Bake at 350 for 30-35 minutes. coll on wire rack.
Makes @ 25 bars.

Re: Post your favorite baked goodie recipe

Blackberry Crumble

drool..

Ingredients:

1 pound (4 sticks) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
3 and ¾ cups all purpose flour
1 cup almond flour or very finely ground almonds
1 and ½ cup blackberry preserves (I also just use whatever it takes to
cover the dish you're cooking it in)
½ cup chopped almonds

**last time I made it I put that much sugar in it, but it was too sweet. Not sure if it was the jam or there really was just too much sugar. So you may want to put 3/4 cup of each instead, or taste to your liking.

Directions:

If you don’t have almond flour on hand, you can make it like I did by grinding up 1 cup of almonds in your food processor until they are finely ground. It’s going to be combined with the flour so texture-wise, you want to get it as finely ground as possible.

Combine the butter and sugars in a large bowl. Using an electric mixture set at medium low speed, beat it until creamy. Add the vanilla and salt and beat until combined.

Combine almond flour (or ground almonds) with the flour. Mix well. Combine the dry mixture into the butter mixture on low speed, until a smooth, soft dough forms. Spray a 9 by 13 inch baking pan with nonstick cooking spray and press 1/3 of the dough evenly into the pan to form a bottom crust. Wrap the remaining dough in plastic wrap and refrigerate until very cold and firm, at least 30 minutes. (Mine rarely makes it to 30 minutes. You can also put yours in the freezer, but make sure to thaw it properly in the fridge before baking.)

Preheat oven to 325 degrees Fahrenheit.

Bake the bottom crust until it is firm and just beginning to turn pale brown around the edges, about 20 minutes. Remove the pan from the oven and spread the preserves evenly over the crust. Crumble the remaining shortbread dough over the jam to form a pebbly, crumbled topping. Sprinkle with the chopped almonds.

Return pan to the oven and continue baking until topping is firm and crisp and lightly golden in color, about 30 to 35 minutes. Let cool to room temperature.

Use a sharp knife to cut bars evenly into 15 large squares. Do not try to cut when it is cold. Remove the bars from the pan with a metal spatula and if desired, cut in half on the diagonal to form 30 smaller triangular bars. Dust with confectioners’ sugar and serve.

The bars will keep, covered tightly, for about 1 week at room temperature, or in the freezer for up to one month.

Re: Post your favorite baked goodie recipe

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Posted by MrsInglima

Blackberry Crumble

drool..

Ingredients:

1 pound (4 sticks) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
3 and ¾ cups all purpose flour
1 cup almond flour or very finely ground almonds
1 and ½ cup blackberry preserves (I also just use whatever it takes to
cover the dish you're cooking it in)
½ cup chopped almonds

**last time I made it I put that much sugar in it, but it was too sweet. Not sure if it was the jam or there really was just too much sugar. So you may want to put 3/4 cup of each instead, or taste to your liking.

Directions:

If you don’t have almond flour on hand, you can make it like I did by grinding up 1 cup of almonds in your food processor until they are finely ground. It’s going to be combined with the flour so texture-wise, you want to get it as finely ground as possible.

Combine the butter and sugars in a large bowl. Using an electric mixture set at medium low speed, beat it until creamy. Add the vanilla and salt and beat until combined.

Combine almond flour (or ground almonds) with the flour. Mix well. Combine the dry mixture into the butter mixture on low speed, until a smooth, soft dough forms. Spray a 9 by 13 inch baking pan with nonstick cooking spray and press 1/3 of the dough evenly into the pan to form a bottom crust. Wrap the remaining dough in plastic wrap and refrigerate until very cold and firm, at least 30 minutes. (Mine rarely makes it to 30 minutes. You can also put yours in the freezer, but make sure to thaw it properly in the fridge before baking.)

Preheat oven to 325 degrees Fahrenheit.

Bake the bottom crust until it is firm and just beginning to turn pale brown around the edges, about 20 minutes. Remove the pan from the oven and spread the preserves evenly over the crust. Crumble the remaining shortbread dough over the jam to form a pebbly, crumbled topping. Sprinkle with the chopped almonds.

Return pan to the oven and continue baking until topping is firm and crisp and lightly golden in color, about 30 to 35 minutes. Let cool to room temperature.

Use a sharp knife to cut bars evenly into 15 large squares. Do not try to cut when it is cold. Remove the bars from the pan with a metal spatula and if desired, cut in half on the diagonal to form 30 smaller triangular bars. Dust with confectioners’ sugar and serve.

The bars will keep, covered tightly, for about 1 week at room temperature, or in the freezer for up to one month.

---

Sounds good, I wonder how it would taste with other preserves. I dont have blueberry in the house.

Re: Post your favorite baked goodie recipe

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Posted by dazies1011

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Posted by MrsInglima

Blackberry Crumble

drool..

Ingredients:

1 pound (4 sticks) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
3 and ¾ cups all purpose flour
1 cup almond flour or very finely ground almonds
1 and ½ cup blackberry preserves (I also just use whatever it takes to
cover the dish you're cooking it in)
½ cup chopped almonds

**last time I made it I put that much sugar in it, but it was too sweet. Not sure if it was the jam or there really was just too much sugar. So you may want to put 3/4 cup of each instead, or taste to your liking.

Directions:

If you don’t have almond flour on hand, you can make it like I did by grinding up 1 cup of almonds in your food processor until they are finely ground. It’s going to be combined with the flour so texture-wise, you want to get it as finely ground as possible.

Combine the butter and sugars in a large bowl. Using an electric mixture set at medium low speed, beat it until creamy. Add the vanilla and salt and beat until combined.

Combine almond flour (or ground almonds) with the flour. Mix well. Combine the dry mixture into the butter mixture on low speed, until a smooth, soft dough forms. Spray a 9 by 13 inch baking pan with nonstick cooking spray and press 1/3 of the dough evenly into the pan to form a bottom crust. Wrap the remaining dough in plastic wrap and refrigerate until very cold and firm, at least 30 minutes. (Mine rarely makes it to 30 minutes. You can also put yours in the freezer, but make sure to thaw it properly in the fridge before baking.)

Preheat oven to 325 degrees Fahrenheit.

Bake the bottom crust until it is firm and just beginning to turn pale brown around the edges, about 20 minutes. Remove the pan from the oven and spread the preserves evenly over the crust. Crumble the remaining shortbread dough over the jam to form a pebbly, crumbled topping. Sprinkle with the chopped almonds.

Return pan to the oven and continue baking until topping is firm and crisp and lightly golden in color, about 30 to 35 minutes. Let cool to room temperature.

Use a sharp knife to cut bars evenly into 15 large squares. Do not try to cut when it is cold. Remove the bars from the pan with a metal spatula and if desired, cut in half on the diagonal to form 30 smaller triangular bars. Dust with confectioners’ sugar and serve.

The bars will keep, covered tightly, for about 1 week at room temperature, or in the freezer for up to one month.

---

Sounds good, I wonder how it would taste with other preserves. I dont have blueberry in the house.

---

I make this with blackberry, but I tried raspberry the other day and it was still good.

Re: Post your favorite baked goodie recipe

---

Posted by MrsInglima

---

Posted by dazies1011

---

Posted by MrsInglima

Blackberry Crumble

drool..

Ingredients:

1 pound (4 sticks) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
3 and ¾ cups all purpose flour
1 cup almond flour or very finely ground almonds
1 and ½ cup blackberry preserves (I also just use whatever it takes to
cover the dish you're cooking it in)
½ cup chopped almonds

**last time I made it I put that much sugar in it, but it was too sweet. Not sure if it was the jam or there really was just too much sugar. So you may want to put 3/4 cup of each instead, or taste to your liking.

Directions:

If you don’t have almond flour on hand, you can make it like I did by grinding up 1 cup of almonds in your food processor until they are finely ground. It’s going to be combined with the flour so texture-wise, you want to get it as finely ground as possible.

Combine the butter and sugars in a large bowl. Using an electric mixture set at medium low speed, beat it until creamy. Add the vanilla and salt and beat until combined.

Combine almond flour (or ground almonds) with the flour. Mix well. Combine the dry mixture into the butter mixture on low speed, until a smooth, soft dough forms. Spray a 9 by 13 inch baking pan with nonstick cooking spray and press 1/3 of the dough evenly into the pan to form a bottom crust. Wrap the remaining dough in plastic wrap and refrigerate until very cold and firm, at least 30 minutes. (Mine rarely makes it to 30 minutes. You can also put yours in the freezer, but make sure to thaw it properly in the fridge before baking.)

Preheat oven to 325 degrees Fahrenheit.

Bake the bottom crust until it is firm and just beginning to turn pale brown around the edges, about 20 minutes. Remove the pan from the oven and spread the preserves evenly over the crust. Crumble the remaining shortbread dough over the jam to form a pebbly, crumbled topping. Sprinkle with the chopped almonds.

Return pan to the oven and continue baking until topping is firm and crisp and lightly golden in color, about 30 to 35 minutes. Let cool to room temperature.

Use a sharp knife to cut bars evenly into 15 large squares. Do not try to cut when it is cold. Remove the bars from the pan with a metal spatula and if desired, cut in half on the diagonal to form 30 smaller triangular bars. Dust with confectioners’ sugar and serve.

The bars will keep, covered tightly, for about 1 week at room temperature, or in the freezer for up to one month.

---

Sounds good, I wonder how it would taste with other preserves. I dont have blueberry in the house.

---

I make this with blackberry, but I tried raspberry the other day and it was still good.

---

I think anything with 4 sticks of butter is bound to be great

Re: Post your favorite baked goodie recipe

I have too many to post!

Re: Post your favorite baked goodie recipe

Seven Layer Bars

Ingredients

* 1/2 cup unsalted butter
* 1 1/2 cups graham cracker crumbs
* 1 cup semisweet chocolate chips
* 1 cup butterscotch chips
* 1 cup chopped walnuts
* 1 (14 ounce) can sweetened condensed milk
* 1 1/3 cups shredded coconut

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
3. Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
4. Bake until edges are golden brown, about 25 minutes. Let cool.

Re: Post your favorite baked goodie recipe

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Posted by miamimerger

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Posted by MrsInglima

---

Posted by dazies1011

---

Posted by MrsInglima

Blackberry Crumble

drool..

Ingredients:

1 pound (4 sticks) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
3 and ¾ cups all purpose flour
1 cup almond flour or very finely ground almonds
1 and ½ cup blackberry preserves (I also just use whatever it takes to
cover the dish you're cooking it in)
½ cup chopped almonds

**last time I made it I put that much sugar in it, but it was too sweet. Not sure if it was the jam or there really was just too much sugar. So you may want to put 3/4 cup of each instead, or taste to your liking.

Directions:

If you don’t have almond flour on hand, you can make it like I did by grinding up 1 cup of almonds in your food processor until they are finely ground. It’s going to be combined with the flour so texture-wise, you want to get it as finely ground as possible.

Combine the butter and sugars in a large bowl. Using an electric mixture set at medium low speed, beat it until creamy. Add the vanilla and salt and beat until combined.

Combine almond flour (or ground almonds) with the flour. Mix well. Combine the dry mixture into the butter mixture on low speed, until a smooth, soft dough forms. Spray a 9 by 13 inch baking pan with nonstick cooking spray and press 1/3 of the dough evenly into the pan to form a bottom crust. Wrap the remaining dough in plastic wrap and refrigerate until very cold and firm, at least 30 minutes. (Mine rarely makes it to 30 minutes. You can also put yours in the freezer, but make sure to thaw it properly in the fridge before baking.)

Preheat oven to 325 degrees Fahrenheit.

Bake the bottom crust until it is firm and just beginning to turn pale brown around the edges, about 20 minutes. Remove the pan from the oven and spread the preserves evenly over the crust. Crumble the remaining shortbread dough over the jam to form a pebbly, crumbled topping. Sprinkle with the chopped almonds.

Return pan to the oven and continue baking until topping is firm and crisp and lightly golden in color, about 30 to 35 minutes. Let cool to room temperature.

Use a sharp knife to cut bars evenly into 15 large squares. Do not try to cut when it is cold. Remove the bars from the pan with a metal spatula and if desired, cut in half on the diagonal to form 30 smaller triangular bars. Dust with confectioners’ sugar and serve.

The bars will keep, covered tightly, for about 1 week at room temperature, or in the freezer for up to one month.

---

Sounds good, I wonder how it would taste with other preserves. I dont have blueberry in the house.

---

I make this with blackberry, but I tried raspberry the other day and it was still good.

---

I think anything with 4 sticks of butter is bound to be great

---

Whenever anyone says 'oh my god, this is so freaking good!' I always tell them, 'oh, that's the pound of butter I put it...for real. ONE POUND.'