Snickerdoodles-Carmel Apple Bars
On this page you will find a couple recipes that are sure to delight the little ones in your life!
Delicious soft cinnamon cookies are guaranteed to please....I LOVE making these cookies during the cold snowy months. There is just something so comforting about the smell of cinnamon cookies baking...
1½ cups sugar
½ cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
2¾ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400° F. In large bowl, combine 1½ cups sugar and margarine; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cream of tartar, baking soda and salt; mix well.
In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookies sheets.
Bake at 400° F. for 8 to 10 minutes or until set. Immediately remove from cookies sheets.
Try serving these with a scoop of vanilla ice cream or a dollop of whipped cream
Base and Topping
2 cups all-purpose
2 cups quick-cooking rolled oats
1½ cups firmly packed brown sugar
1 teaspoon baking soda
1¼ cups butter, melted
Filling
1½ cups caramel ice cream topping
½ cup all-purpose flour
2 cups coarsely chopped apples
½ cup chopped walnuts or pecans
Heat oven to 350° F. Grease 15 X 10 X 1-inch baking pan. In large bowl, combine all base and topping ingredients; mix at low speed until crumbly. Press half of mixture (about 1½ cups) in bottom of greased pan to form base. Reserve remaining mixture for topping. Bake at 350° F. for 8 minutes.
Meanwhile, in small saucepan over medium heat, combine caramel topping and ½ cup flour. Bring to boil, stirring constantly. Boil 3 to 5 minutes or until mixture thickens slightly, stirring constantly. Sprinklye apples and nuts over warm base. Pour caramel mixture evenly over top. Sprinkle with reserved topping mixture.
Bake at 350° F. for an additional 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate 30 minutes or until set. Cut into bars. Store in tightly covered conatiner.
| Ingredient | Substitute | Ingredient | Substitute |
|---|---|---|---|
| Baking powder, 1 teaspoon | ¼ teaspoon baking soda plus ½ teaspoon cream of tartar |
Semi-Sweet chocolate, 1ounce | 1 ounce unsweetened chocolate blus 1 tablespoon sugar or 3 tablespoons semi-sweet chocolate chips |
| Buttermilk, 1 cup | 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup |
Unsweetened chocolate, 1 ounce | 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or margarine |
| Sour cream, 1 cup | 1 cup plain yogurt | Honey, 1 cup | 1¼ cups sugar plus ¼cup water or another liquid such as milk or fruit juice |
| Cornstarch, 1 tablespoon | 2 tablespoons flour | Yogurt (plain), 1 cup | 1 cup dairy sour cream |
The book these recipes were taken from:
Pillsbury's Best Cookies Cookbook.
Thank you so much for visiting my page. I hope you found something you can use. Feel free to drop me an email if you have any questions or comments.
Have a lovely day and hope to see you back here soon!
To see other pages created by me:
You can find my first page with a little information about me here.
Here is my second page, with some holiday recipes.
Here is where you can go to find some of Mom's Recipes.
Check this link out to see some GREAT cookie recipes.
Look here for some Delicious Dessert Recipies.
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