Start year with stash of bar cookies

  • By Judyrae Kruse Herald Columnist
  • Monday, August 29, 2011 12:01am
  • Life

With Labor Day weekend right on top of us now, it’d be handy to have a couple of made-ahead, ready-to-take or already-cut, ready-to-serve desserts on hand.

Thanks to Everett cook Terry Brundage, we can do just that.

She says she’d attended Andrew Olson’s high school graduation a coupl

e of months ago and, “His grandma, Peggy Olson, was there and reads the Forum. She asked if I could send in some bar recipes for everyone, so here are a few of my favorites.”

Terry adds, “The chocolate raspberry squares I just discovered and have made twice the last week for different occasions.

“The lemon rhubarb bars recipe is from a co-worker, Barb Lark. With rhubarb still around, this is a great one to use up your rhubarb.”

Chocolate raspberry squares

1 1/2 cups flour
1 1/2 cups quick-cooking or old-fashioned oats
1/2 cup sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
1 cup butter, softened
1 large jar raspberry jam
1 package dark chocolate chips
1/4 cup pecans, chopped

In a large bowl, combine the flour, oats, sugars and salt. Cut in butter with a pastry blender until it resembles coarse crumbs; set aside 1 1/2 cups for the topping. Press remaining mixture into a 9-by-13-inch baking pan.

Spread with jam (microwave for just a few seconds first to make it spread more easily). Sprinkle evenly with the chocolate chips.

Combine remaining crumbs with the pecans, sprinkle evenly over the chocolate chip layer and press down slightly. Bake at 375 degrees for 30 to 35 minutes or until lightly browned. Cool and cut into squares.

Makes one 9-by-13-inch pan.

Lemon rhubarb bars

2 cups flour
1/2 cup sugar
1 cup butter

4 eggs
2 cups sugar
6 tablespoons flour
1 cup coconut
6 tablespoons lemon juice
2 teaspoons vanilla
2 teaspoons grated lemon rind (optional)
2 cups finely diced rhubarb
Powdered sugar for garnish (optional)

For the crust, in a mixing bowl, mix together the flour, sugar and butter until crumbly. Press mixture into a 9-by-13-inch baking pan and bake at 350 degrees for 20 to 25 minutes or until light brown around the edges.

For the filling, in a mixing bowl, beat together the eggs, sugar and flour. Add the coconut, lemon juice, vanilla, lemon rind and rhubarb and mix well. Pour over the baked crust and bake at 350 degrees for 35 to 40 minutes. Remove from the oven and cool.

If desired, when cool, sprinkle with powdered sugar.

Makes one 9-by-13-inch pan.

The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to

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