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McRae Recipes

Bars

Table of contents

  1. PENNIE’S BROWNIES
  2. VERA’S BROWNIES
  3. BUTTERSCOTCH BROWNIES
  4. COCOA BROWNIES
  5. CHEWY GRANOLA BARS
  6. CRUNCHY SURPRISE BARS
  7. DATE CHEWS
  8. FANCY COOKIES
  9. GRANOLA SQUARES
  10. GRAHAM CRACKER DREAM BARS
  11. LEMON SNOWBARS
  12. LEMON SQUARES
  13. MAGIC COOKIE BARS
  14. OATMEAL RASPBERRY BARS
  15. PEANUT BUTTER BARS
  16. SCOTTISH SHORTBREAD

PENNIE’S BROWNIES

By Amount
Pennie McRae 32 bars
Ingredient Measurement Comment
unsweetened chocolate 4 oz  
shortening 2/3 cup  
sugar 2 cups  
eggs 4  
vanilla 1 t  
flour 1.25 cups  
baking powder 1 t  
salt 1 t  
nuts 1 cup chopped
  1. Melt chocolate and shortening together.
  2. Add to chocolate and blend thoroughly.
  3. Add ingredients to creamed mixture.
  4. Spread in greased 9x13x2 pan.
  5. Bake at 350 for 28 minutes.

VERA’S BROWNIES

By Amount
Vera McRae 32 squares
Ingredient Measurement Comment
2 eggs    
sugar 2 c  
vanilla 2 t  
German sweet chocolate 4 oz melted
butter
OR
cocoa
butter		 2/3 c

4 T
1 c
unsweetened
flour 1 c  
baking powder 1 t  
chopped nuts 1 c  
butter 4 T  
vanilla 1 t  
powdered sugar 3/4 c  
cocoa 1 ½ T  
salt ¼ t  
Milk    
  1. Blend eggs, sugar, and vanilla together.
  2. Combine german chocolate and butter and melt, then add to creamed mixture.
  3. Mix in flour, baking powder, and chopped nuts. Spread in well greased 10x15 jelly roll pan.
  4. Bake at 350 for 15 to 25 minutes.
    1. Do not over bake; just until firm.
  5. Cool and frost.
  6. Mix the butter, vanilla, powdered sugar, cocoa, and salt together. Add enough milk to make a spreadable consistency.
  7. Frost and cut into bars.

BUTTERSCOTCH BROWNIES

By Amount
Helen Drews 16 brownies
Ingredient Measurement Comment
dark brown sugar 1 cup  
egg 1  
vanilla ½ t  
flour ¾ c  
baking powder 1 t  
salt ¼ t  
chopped nuts ½ c  
  1. Mix ingredients together until creamy.
  2. Add ingredients to creamed mixture and stir well.
  3. Spread in greased 8x8 pan and bake at 350 for 25 minutes.
  4. Cut into squares while still warm.

COCOA BROWNIES

By Amount
Vera McRae 32 bars
Ingredient Measurement Comment
shortening 1 c  
sugar 2 c  
eggs 4  
vanilla 2 t  
cocoa 1 c  
flour 1 1/3 c  
baking powder 1 t  
nuts 1 c chopped
  1. Blend ingredients until creamy.
  2. Add ingredients to creamed mixture.
  3. Spread in greased 9x13x2” pan.
  4. Bake at 350 for 26 minutes for chewy brownies
    OR
    Bake at 350 for 32 minutes for cake brownies

CHEWY GRANOLA BARS

By Amount
Vera McRae 32 bars
Ingredient Measurement Comment
butter, melted ¾ c  
brown sugar ½ c  
honey ½ c  
vanilla 1 t  
salt ½ t  
granola 4 ½ c  
nuts
OR
coconut
OR
sunflower seeds		 2/3 c chopped
  1. Blend all ingredients.
  2. Turn into a well greased 10x15” baking pan.
  3. Press mixture firmly to form an even layer.
  4. Bake at 400 until browned and bubbly, about 15 to 20 minutes.
  5. Cool completely then cut into bars.

    CRUNCHY SURPRISE BARS

By Amount
Vera McRae 3 dozen
Ingredient Measurement Comment
butter 1 c  
molasses ¼ c  
egg yolk 1  
vanilla 1 t  
flour 2 c  
chocolate chips 1 c  
peanuts 1 c  
chocolate chips 1 c  
raisins 1 cup  
peanut butter 1/3 c  
  1. Mix ingredients thoroughly.
  2. Add ingredients and mix.
  3. Press dough into ungreased 9x13x2 pan.
  4. Bake at 350 for 25 to 30 minutes.
  5. Mix remaining ingredients in a 2 qt saucepan.
  6. Heat over medium-low heat, stirring constantly, until chocolate chips are melted.
  7. Spread over baked cookies in pan.
  8. Refrigerate at least 2 hours then cut into bars.

DATE CHEWS

By Amount
Vera McRae 16 cookies
Ingredient Measurement Comment
eggs 2 beaten
vanilla ½ t  
sugar ½ c  
flour 4 T heaping
baking powder 1 t heaping
dates
nuts
OR
dates
nuts		 1 Lb.
1 cup

1 cup
2 cups		  
  1. Mix eggs, vanilla and sugar. Add flour and baking powder.
  2. Fold in dates and nuts and pour into greased 9x9 pan.
  3. Bake at 350 for 20 minutes.
    OR
    Bake as cookies on greased cookie sheet at 350 for 12 minutes.

FANCY COOKIES

By Amount
Ada Larson 32 bars
Ingredient Measurement Comment
butter ½ c  
flour 1 c  
powdered sugar 2 T  
eggs 2 beaten
coconut ½ c  
brown sugar 1 ½ c  
flour 2 T  
baking powder ½ t  
salt ½ t  
vanilla 1 t  
walnut, chopped 1 c  
powdered sugar 1 ½ c  
butter 2 T  
orange juice 2 T  
lemon juice 1 T  
Nuts   chopped (optional)
  1. Mix butter, flour, and powdered sugar together and pat into 9x13x2 pan.
  2. Bake at 350 for 12 to 15 minutes. Cool.
  3. Mix eggs, coconut, brown sugar, flour, baking powder, salt, vanilla, and walnuts together. Pour over cooled crust.
  4. Bake at 350 for 20 to 25 minutes. Cool.
  5. Mix powdered sugar, butter, orange juice, and lemon juice, except nuts, until smooth.
  6. Frost cookies in pan and sprinkle with nuts if desired.
  7. Cut into 1 1/2” squares.

GRANOLA SQUARES

By Amount
Vera McRae 2 dozen

Step 1

Ingredient Measurement Comment
oil 6 T  
honey
OR
brown sugar		 ½ cup

1 cup		  
peanut butter ¾ c  
whole wheat flour 1 c  
granola 1 c  
  1. Mix all ingredients together.
  2. Press mixture into ungreased 9x13x2 pan.
  3. Bake at 350 for 10 minutes.

Step 2

Ingredient Measurement Comment
eggs 4 beaten
honey ½ c  
brown sugar 1 c  
vanilla 1 ½ t  
  1. Combine all ingredients and beat well.

Step 3

Ingredient Measurement Comment
whole wheat flour ¼ c  
salt 1 t  
baking powder 1 t  
  1. Add ingredients to mixture and beat.

Step 4

Ingredient Measurement Comment
coconut 2 c  
walnuts 2 c  
  1. Fold in coconut and walnuts.
  2. Pour over mixture in pan and return to the oven for another 25 minutes.
  3. Allow to cool then cut into 1 ½ “ squares.

GRAHAM CRACKER DREAM BARS

By Amount
Vera McRae 32 bars

Step 1

Ingredient Measurement Comment
butter ¼ c  
sugar ½ c  
egg 1 beaten
milk ¼ c  
  • Cook ingredients together.

Step 2

Ingredient Measurement Comment
graham cracker ½ c crumbs
coconut ½ c  
nuts ½ c chopped
  • Mix these ingredients separately.

Step 3

Ingredient Measurement Comment
Graham crackers    
  1. Spread whole graham crackers in bottom of 9x13 pan.
  2. Spread cooked mixture evenly over crackers.
  3. Sprinkle graham cracker crumb mixture on top.
  4. Spread thin layer of powdered sugar icing on top.
  5. Store in covered container.
    1. They improve with age.

LEMON SNOWBARS

By Amount
Vera McRae 20 cookies

Step 1

Ingredient Measurement Comment
1 c flour    
¼ c powdered sugar    
½ c butter    
  1. Stir together flour and powdered sugar.
  2. Cut butter in until mixture clings together.
  3. Pat into greased 8x8x2 baking pan.
  4. Bake at 350 10 to 12 minutes

Step 2

Ingredient Measurement Comment
eggs 2  
granulated sugar ¾ c  
lemon juice 3 T  
flour 2 T  
baking powder 1/4 t  
  1. Beat eggs; add sugar and lemon juice.
  2. Beat until thick and smooth, about 8 to 10 minutes.
  3. Stir together flour and baking powder and add to egg mixture.
  4. Blend just until all is moistened.
  5. Pour over baked layer and bake again at 350 for 20 to 25 minutes.

Step 3

Ingredient Measurement Comment
Powdered sugar    
  1. Sift powdered sugar over top on removing from oven.
  2. Cool and cut into 20 bars.

LEMON SQUARES

By Amount
Vera McRae 2 dozen

Step 1

Ingredient Measurement Comment
butter 1 c  
flour 2 c  
powdered sugar ½ c  
  1. Mix together and pat into a 9x13 pan, like a crust.
  2. Bake at 350 degrees for 20 to 25 minutes.

Step 2

Ingredient Measurement Comment
sugar 2 c  
baking powder 1 t  
flour 4 T  
salt ½ t  
eggs 4  
lemon rind 2 T  
lemon juice 6 T  
  1. Mix together and pour over crust.
  2. Bake until golden brown, about 20 to 25 minutes more. Cool.
  3. Cut into squares.
By Amount
Vera McRae 2 dozen

Step 1

Ingredient Measurement Comment
½ c butter    
  • Melt butter in 9x13x2 pan.

Step 2

Ingredient Measurement Comment
graham cracker crumbs 1 ½ c  
sweetened condensed milk 1 can (14 oz)  
  1. Spread crumbs evenly over butter.
  2. Pour milk evenly over crumbs.

Step 3

Ingredient Measurement Comment
chocolate chips 6 oz  
flaked coconut 1 can (3 1/2 oz)  
nuts 1 c chopped
  1. Distribute chocolate chips, coconut and nuts evenly in pan.
  2. Press down mixture gently.
  3. Bake at 350 for 25 to 30 minutes.
  4. Cool before cutting.

OATMEAL RASPBERRY BARS

By Amount
Pennie McRae 2 dozen
Ingredient Measurement Comment
butter ½ c  
light brown sugar ½ c  
flour 1 c  
baking soda ¼ t  
salt ½ t  
rolled oats 1 c  
rasp jelly ¾ c  
  1. Heat oven to 350. Butter an 8” square glass dish.
    1. If using metal, line with aluminum foil and butter.
  2. Mix all ingredients except jelly until crumbly.
  3. Press ½ of mixture into bottom of prepared pan.
  4. Spread jelly to within ¼ inch of the edge.
  5. Sprinkle remaining crumb mixture over top and lightly press into the jam.
  6. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting.

PEANUT BUTTER BARS

By Amount
Pennie McRae 16 bars
Ingredient Measurement Comment
peanut butter 1 c  
sugar 1 c  
egg 1 beaten
vanilla 1 t  
  1. Mix all ingredients thoroughly.
  2. Press into 9x9 pan and score.
  3. Bake at 350 for 10 minutes. Cool and cut.

SCOTTISH SHORTBREAD

By Amount
Pennie McRae 3 dozen

Step 1

Ingredient Measurement Comment
Butter 1 Lb.  
sugar 1 c  
vanilla
OR
lemon extract		 1 t  
  1. Cream ingredients together until fluffy.

Step 2

Ingredient Measurement Comment
4 c unbleached flour    
  1. One cup at a time, add the flour and beat thoroughly.
  2. Dough should be firm, but not dry.
    1. May need to add more flour.
  3. Press evenly into 13x9x2 pan with fingers or make several rounds.
  4. Bake in 350 oven for 35 to 40 minutes.
  5. Cut in squares or pie shape right out of the oven. Cool.
  6. Store tightly covered.