Festive bars help ring in the holiday season

I had so much fun putting together these recipes. I went through about 20 old and new cookbooks, tattered recipes written in hand by family, friends and myself over the decades and finally ended up with a handful that just might see you through the season. I’m beginning with our illustrated delight. Enjoy!

Cranberry-Date Bars

1 16-ounce can whole berry cranberry sauce

1 cup chopped dates

1 1/4 cups flour

1 cup quick-cooking rolled oats

1/3 cup firm-packed brown sugar

1/2 tsp. cinnamon

1/2 cup butter, softened

Heat oven to 350F. Grease 9-inch square pan. In medium saucepan, combine cranberry sauce and dates. Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently. Cool slightly.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, oats, brown sugar and cinnamon; mix well. With fork or pastry blender cut butter into flour mixture until it resembles coarse crumbs. Press half the mixture evenly into the prepared pan. Spread evenly with cranberry-date mixture. Sprinkle remaining crumb mixture evenly over top, pat lightly to settle. Bake 30-35 minutes or till golden-brown. Cool completely; cut into bars. Makes 24 bars.

Butterscotch Bars

2 eggs

2 cups firm-packed brown sugar

½ cup butter

1 teaspoon vanilla

1½ cups all-purpose flour

2 teaspoons baking powder

½ tsp. salt

1 cup finely chopped walnuts or pecans

Heat oven to 350F. Grease 13x9x2-inch pan. Beat eggs in large bowl at medium speed of electric mixer until light and foamy; add brown sugar, butter and vanilla. Beat until creamy. Combine flour, baking powder and salt. Add gradually to egg mixture at low speed until blended. Stir in nuts. Dough will be soft. Spread in greased pan. Bake at 350F for 25-30 minutes

Until top is light brown and tester inserted in center comes out clean. Cool 10-15 minutes, then cut into bars.

The Baker’s people pretty much have a handle on the classic brownie. This series begins with classic Beacon Hill brownies, then segues into three different treats.

Beacon Hill Brownies

1 8-square pkg. unsweetened chocolate

1 cup butter

5 eggs

3 cups cane sugar

1 Tb. vanilla

1 1/2 cups flour

2 cups coarsely chopped walnuts

Set oven at 375F. Grease a 13X9-in baking pan. Melt chocolate and butter in saucepan over very low heat, stirring constantly until smooth. Cool slightly. Beat eggs, sugar and vanilla in large mixer bowl at high speed 10 minutes. Blend in chocolate mix at low speed. Add flour, beating just to blend; stir in walnuts. Spread in prepared pan, bake 35-40 minutes – do NOT over-bake. Cool in pan. Cut into bars. Makes 24-32.

Mint-Glazed Brownies

Prepare Beacon Hill brownies as directed. While warm from the oven place 2 dozen wafer-thin chocolate-coated after-dinner mints on top of brownie cake. Return to oven* about 5 minutes then remove and spread softened mints evenly over top. Allow to cool, cut into bars.

* Turn off oven but shut door to retain heat for melting mints.

Nut-Topped Brownies

Prepare Beacon Hill brownies as directed but reducing walnuts to 1/2 cup and sprinkling them over the batter. Bake and cool. Melt 1 square unsweetened or semi-sweet chocolate with 1 teaspoon butter in saucepan over very low heat, then drizzle over brownie cake. Let stand until chocolate is firm before cutting.

Marshmallow-Topped Brownies

Prepare Beacon Hill Brownies. When done, remove from oven and while still hot scatter 2 1/2 cups mini-marshmallows evenly over top. Return to oven about 3 minutes. Melt one square unsweetened chocolate with 1 teaspoon butter over very low heat, then drizzle over marshmallows when pan is taken from the oven. Cut while still warm.

While lemon bars can’t actually be termed “holiday-ish” – a drizzle of chocolate glaze across the tops and/or perhaps a perky maraschino cherry or craisin centered on each might make them a contender. Here’s the recipe for the old classic.

Classic Lemon Bars

1 cup plus 2 Tbs. flour

1 3/4 cup confectioners’ sugar plus extra for dusting

2 Tbs. finely grated lemon peek

Pinch of salt

1 stick chilled unsalted butter, cut into small pieces

1/2 tsp. baking powder

3 large eggs

1/4 cup plus 3 Tbs. fresh lemon juice

Position rack in center of oven and set heat to 350F. Butter an 8-inch square baking pan.

Whisk together 1 cup of the flour, 1/4 cup of confectioners’ sugar, the zest and salt in a medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Knead dough in the bowl until it begins to come together. Transfer dough to the prepared pan and press evenly into the bottom. Bake for 25 minutes or until light golden brown. Let cool on rack while making filling.

Whisk together the remaining 1 1/2 cups confectioners’ sugar, 2 Tbs. flour and the baking powder in a small bowl. Beat eggs with an electric mixer at high speed in a medium bowl for about 2 minutes or until tripled in volume. Reduce speed to low, add sugar mixture and beat just until blended, scraping sides of bowl to get all batter. Add lemon juice and beat just till well blended. Pour lemon mixture over the warm crust and bake for 18-20 minutes until filling is just set in the center. Remove from oven and let cool in the pan on a wire rack. Just before serving sprinkle confectioners’ sugar over top and cut into bars. (If you want to use chocolate drizzle, forego the sugar sprinkle and drizzle chocolate before cutting). If using cherry, craisin, or walnut halves, press gently into center of each bar after cutting.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.