Carrot-Raisin Bars Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1 package carrot cake mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3/4 cup raisins
1/2 cup chopped nuts
1 tub Rich & Creamy cream cheese
frosting
Heat oven to 350º. Grease and flour jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Mix cake mix (dry), oil, water and eggs in large bowl with spoon. Stir in raisins and nuts. Spread evenly in pan.
Bake 15 to 20 minutes or until bars spring back when touched lightly in center. Cool completely. Frost with frosting. Cut into 8 rows by 6 rows.
Cherry-Almond Bars
Amount Measure Ingredient -- Preparation Method
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1 (10 ounce) jar maraschino cherries
1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
2 eggs
1 cup sliced almonds
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pink Glaze -- (recipe follows)
PINK GLAZE
1/2 cup powdered sugar
1/4 teaspoon almond extract
2 teaspoons reserved maraschino cherry juice (2 to 3
teaspoons)
Heat oven to 350º. Drain cherries, reserving juice for Pink Glaze. Chop
cherries; set aside. Mix 1 cup flour, the butter and powdered sugar with spoon. Press in ungreased square pan, 9 × 9 × 2 inches. Bake about 10 minutes or until set.
Beat eggs in medium bowl with fork. Stir in cherries and remaining
ingredients except Pink Glaze. Spread over baked layer. Bake 20 to 25
minutes or until golden brown. Cool completely. Drizzle with Pink Glaze. Cut into 6 rows by 4 rows.
PINK GLAZE:
Mix all ingredients until smooth and thin enough to drizzle.
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