When it’s well blended slowly add while mixer is on:
3 1/4 c, flour
Stir in:
3-4 cups chocolate chips (depending on how much you like!)
Using a large cookie scoop, drop cookies onto cookie sheet. Bake at 375 degrees for 10 minutes. Cool on cookie sheet for a minute or two before moving onto cooling racks.
Add the egg mixture and stir well. It will be a stiff batter.
Stir in:
3 c. peeled & diced apples
1 c. nuts (optional)
Press into a greased 9″ x 13″ pan. Bake at 350 degrees for 50-60 minutes. As soon as it comes out of the oven prick with a fork to make holes. Pour icing on. Cool on counter top for at least 15 minutes before serving.
ICING RECIPE:
1 c. brown sugar
1/2 c. butter
1/4 c. milk
Boil together for 2 minutes. Set aside. When cake is done I put the burner on high heat to make sure the icing is boiling hot. I remove the cake from the oven and prick with a fork to make the holes and then I stir the icing and pour it over the cake.
Press into an ungreased cookie sheet (measures about 12″ x 17″). Bake at 375 degrees for about 20 minutes. Cool completely at room temperature (no refrigeration). Frost with a vanilla or buttercream frosting.
More info about this recipe:
~This recipe is what I created after eating a cranberry bar at Christmas time at a well known coffee shop. I knew that I could make these bars at home and not have to pay someone else! So I went home and make these. I love it! I have sold dozens of these bars. I have given away dozens of these bars. And the feedback usually is something to the effect that these taste better than the ones sold at a coffee shop.
~My cookie sheets are the bakers half sheets that measure about 12″ x 17″ size.
~Over baking these bars will make them dry and not as tasty. Please make sure to remove them from the oven just before they are golden brown! They are a cookie dough bar so to under bake them will keep them soft. Then cool completely. They will be soft. Don’t rush the process! Many times people want to hurry things. This makes them not as good.
~OK, a confession. I like to use Betty Crocker Rich & Creamy vanilla frosting for these. And it’s not so convenient because we like more than one tub on them but 2 tubs is too much. But this is our preference.
~These freeze really good! I will put them stacked in a container with waxed paper or parchment paper between each layer…. frosting and all. They come out good.
Slowly add, making sure that the batter is stirred at the bottom of the bowl:
3 – 3 1/2 c. flour
Stir in:
4 c. chocolate chips
Place on cookie sheets and bake at 350 degrees for 10-12 minutes. This makes about 5 dozen cookies. Depending on if children ate more dough than they should have! Or if some of the cookies were really big!? That happens!
This meal is served buffet style. Place each ingredient into a serving bowl with a serving spoon. Start the buffet with the tortillas if so desired. Some of us eat it with the tortilla chips so we have those on the side. Other people like to eat it without either! When I set the buffet out I do so in the order given above. But since not everyone likes everything they are free to add what items please them. Some people like to put ranch dressing on this, or other varieties of condiments. Some people thought to serve it with cold rice and chicken but my family does not prefer it this way.
This is a great left-overs meal when it’s time to clean up! I dump everything into a mixing bowl except the avocado and sour cream (oh, and not the tortillas or chips). I stir it together and dump it into a greased 9″ x 13″ pan or else into a small crock pot. I then refrigerate it for us to eat the next day for lunch. Simply reheat and eat!
In a large bowl (32-cup capacity or more) pour in 4 cups hot/warm water.
Sprinkle over the top of the water in order given:
1 T. ground cardamom (optional)
2 1/2 T. yeast
1/3 c. granulated sugar
Let it set a few minutes until you can see the yeast growing. After it is growing, add the following into the bowl:
1/2 cup margarine, melted
2 eggs, slightly beaten
2 1/2 t. salt
5 cups flour
Mix well. Stir in 2 cups of flour until well mixed.
Stir in 2 cups of flour again. Then dump dough onto a floured surface (about 1 cup of flour) and knead.
At this point, add flour only if needed. When it might be feeling like it’s close to being a soft but not sticky dough, stop kneading.
Go wash your hands. Get the bowl you will be rising the dough in and pour in about 3-4 T. of oil. Now, with dry hands, go check to see if your dough needs more flour. You don’t want it sticky but too much flour makes dry rolls!
When the dough is no longer sticky and ready to rise, place your dough into the bowl, greasing the dough on the bottom and then flipping it over so that the other side of the dough has oil on it! Cover your bowl with plastic wrap (or a damp flour sack towel). Set to rise to double.
When dough is double (or even a little more!) in size, dump it onto a lightly oiled counter top. While the dough is just setting there, melt 1/2 cup margarine and set aside. Now prepare 4 pans that are 9″ x 13″ size. Slice 1/4 cup of margarine into each pan. Place the pans in a warm oven to melt the margarine and then remove from oven.
Back to your dough. Roll it into a huge rectangle measuring about 38″ long by 24″ wide. Pour the 1/2 cup of melted margarine onto the dough and spread it around (I just use my hand to do that and then wash my hands). Next spread on (yes, I use my hand for this part, too!) 3 cups of brown sugar. Add a tad bit more here and there if needed. I never use a full 4 cups but often it’s 3 1/2 cups total used. Shake on the cinnamon. This is tricky. If you have a good quality cinnamon you don’t use tons of it. But if you’re using cinnamon from a dollar special brand you will use more! And I have used both. So, use more if it’s cheap quality and less if it’s a high quality.
Now roll up the dough. You are rolling it up so that your 24″ is the roll and the “log” is right about 40″ (it seems like the 38″ grows!). Now slice the log in half. And each half, slice in half again. Now you have 4 short log pieces. One for each of the pans you prepared with melted margarine!
Slice each of the 4 logs into 6 equal slices and place into your pans. Set them to rise to double. How warm of an area you are in depends on how long this takes. Let it take it’s time! Don’t hurry the process along. You need to be patient!
Preheat your oven to 350°. Place the racks of the oven to accommodate all 4 pans at the middle and bottom of the oven. When the oven is 350° place pans of rolls in. Bake for 15 minutes.
When the timer goes off, Rotate pans! That means you put the pans from the bottom rack onto the top rack and the top rack pans onto the bottom rack. Bake for another 15 minutes.
Remove from oven. Enjoy! We like to eat them with frosting on them. The frosting recipe is :
CREAM CHEESE FROSTING:
8 oz package cream cheese, at room temperature
1/2 cup butter, melted
2 pound bag powdered sugar
1/4 – 1/3 cup milk
Beat the cream cheese and butter until well blended. Add half of the powdered sugar. While it is mixing pour in the milk. Mix well. While it is mixing add the remaining powdered sugar. Let the mixer work! Mix for a few minutes. Sometimes I end up having to add a few more drips of milk. Sometimes I have to add a little sprinkle more of powdered sugar. But mostly it works well. Enjoy!
Betsy's Baking Blog 