Ingredients

• CRUST:
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 cup brown sugar, packed
• 1 teaspoon baking soda
• 1/2 cup butter
• FILLING:
• 2 eggs
• 1 cup brown sugar, lightly packed
• 1/2 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 cup coconut
• 1 cup maraschino cherries, drained and coarsely chopped (two 10-ounce or one 16-ounce jar)
• 1/2 cup chopped pecans
• ICING:
• 2 tablespoons butter
• 1/4 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1 tablespoon milk

Directions

Prep Time: 30 minutes
Makes about 4 dozen bars

1. For crust, combine flour, oats, brown sugar and baking soda in mixing bowl. Cut in butter until crumbly. Press into 13 x 9-inch cake pan. Bake at 350°F 10 minutes.

2. For filling, beat eggs, brown sugar and extract together thoroughly. Combine flour and baking powder. Stir into egg mixture. Mix well. Stir in coconut, cherries and nuts. Spread evenly over crust. Bake at 350°F 25 minutes, or until lightly browned. Cool completely.

3. To make icing, beat all ingredients together until smooth and creamy. Drizzle over bars.

Ingredients

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 tablespoon flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped walnuts, toasted
• 1 cup shredded coconut (or another cup chopped walnuts)
• 1/2 cup chopped dates or golden raisins

Directions

Preheat oven to 350 degrees. For crust, mix first three ingredients until blended. Press into greased 9×13-inch pan. Bake at 350 degrees for 10 minutes until very light golden brown.

Meanwhile, in large bowl beat eggs until fluffy. Gradually add 1 cup brown sugar, beating until light. Then stir in vanilla. Add 1 tablespoon flour, baking powder and salt. Then add walnuts, coconut and dates. Pour over partially baked crust, and bake 25 minutes longer. Cool and cut into bars.

Source: The Clarion-Ledger – Jackson, Ms.

Ingredients

• 1/2 c butter or margarine
• 1 c sugar
• 1 egg
• 1-1/2 c sifted cake flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 c milk
• 1/4 c maraschino cherries, chopped
• 2-1 oz squares unsweetened chocolate, melted
• 2 tbsps maraschino-cherry syrup
• 1/2 c chopped walnuts (optional)

Directions

Stir butter to soften. Gradually add sugar, creaming until light and fluffy. Add egg, beat well; stir in chocolate. Sift together dry ingredients; then add to creamed mixture alternately with milk, beginning and ending with flour mixture; beat after each addition. Add cherries, syrup and nuts (op). Grease bottom of square baking pan. Pour in batter. Bake in slow oven 350F – 40 min or till cake tests done. Cool. Frost in pan with chocolate frosting if desired. Cut in squares.

NOTE: If baking in a glass dish, bake in slow oven 325F for 50-55 min.

Ingredients

• Vegetable oil spray
• 1 cup (2 sticks) unsalted butter
• 4 ounces unsweetened chocolate, coarsely chopped
• 1 cup plus 2 tablespoons cake flour
• 1¼ cup Dutch-process cocoa powder
• 1¼ teaspoon double-acting baking powder
• 1¼ teaspoon salt
• 4 large eggs
• 1 large egg yolk
• 2 cups sugar
• 2 1½ teaspoons vanilla extract
• 1 cup toasted, coarsely chopped nuts (see note)

Directions

Heat the oven to 325 degrees. Line a 9-inch square (or 7½-by-12-inch) baking pan with foil as described in the accompanying story. Spray with vegetable oil and set aside. (Or use quick-release foil, which needs no oiling.)

In a large saucepan over very low heat, melt the butter and chocolate. Whisk until well combined. Remove from the heat and set aside to cool.

In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

In a medium bowl, whisk together the whole eggs and egg yolk just until combined. Whisking constantly, gradually pour in the sugar. Whisk the cooled chocolate mixture to recombine and then whisk it into the egg mixture. Whisk in the vanilla. Sprinkle flour mixture over batter and whisk together until the flour is incorporated. Fold in the nuts.

Using a rubber spatula, scrape batter into prepared pan and smooth the top. Bake for 30 minutes, just until set. Remove from oven and let stand in pan until cool.

If time permits, cover pan and refrigerate a few hours before cutting; it makes for neater pieces. Invert pan and remove foil. Invert again so brownies are right side up; cut into squares. Makes 16 large brownies.

Note: Spread nuts (walnuts, pecans, hazelnuts, macadamias) on a rimmed baking sheet and toast in a 350-degree oven for 5 minutes. Cool before adding to the batter.

Variation: For rocky road brownies, reduce nuts to 2/3 cup and add with 2/3 cup chocolate chips (tossed with 1 teaspoon flour) and 3¼ cup mini marshmallows.

Ingredients

• 1/2 cup flour
• 1/4 cup sugar
• 3/4 t baking powder
• 1/3 cup milk
• 1 T oil
• 1 t vanilla
• 1/4 cup peanut butter
• 1/3 cup semi-sweet chocolate pieces
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 3/4 cup boiling water
• 1/2 cup coarsely chopped honey roasted peanuts
• 2 T crumbled chocolate flavored graham crackers (optional)
• whipped cream (optional)

Directions

Heat oven to 350F. In medium mixing bowl, combine flour, 1/4 C.
sugar and baking powder. Add milk, oil and vanilla. Using a wire
whisk, stir till smooth. Stir in peanut butter and chocolate pieces.
Pour batter into ungreased 1 qt. casserole. Set aside. In same
mixing bowl, stir together remaining sugar and cocoa. Gradually
stir in boiling water. Pour mixture over batter in casserole dish.
Bake, uncovered, 35-40 minutes or till a toothpick inserted in cake
portion comes out clean. Remove from oven. Top with peanuts and
graham cracker crumbs, if desired. Serve warm with cream or whipped
cream.