** 'Mary's Tea Room' Bars **

 Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

ALMOND BARS

Posted by: Germanlady - Posted on: 2/15/2007

Germanlady says, "The above recipe is what I made for my DH yesterday. It is indeed one of his very most favorites. He has many!
I posted it back in June of 2003...my, that seems so long ago. Anyway, I think it was first posted on "Jaxon's" Almond Society thread. We sure had a lot of fun with that one. Loads of GREAT recipes are there and ALL almond related. Now I don't care to eat almonds but I really like almond paste and almond bars, almond flavoring and the like. But I don't like to eat the nut. Okay, try this one if you haven't. It is so simple to put together."


ALMOND BARS

(submitted by Sandy Kerrison - Quick Cooking 2003 annual.)

4 eggs
2 cups sugar
1 cup butter (no substitutes), melted
2 cups all-purpose flour
2-1/2 t. almond extract
Confectioners' sugar

In a mixing bowl, beat the eggs and sugar until lemon colored. Add the butter, flour and extract; mix well. Spread into a greased 13-in. x 9-in. x 2-in. baking pan.
Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

Yield: 2 dozen

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Germanlady suggests: The only changes I've made from time to time - used jumbo eggs and not the regular size and used 2 tsp. of the almond extract. Yum! The recipe originally calls for 4 eggs but it doesn't specify what size and so I figure they mean large. Well, we buy the brown eggs and their large doesn't come close to the jumbo size I've been used to using with the white eggs. So next time, when using the brown eggs, I will add an extra one and see how that works.

ALMOND TRIANGLES

Posted by: KC10 - Posted on: 10/7/2006
Originally Posted by: salsarose - Posted on: 12/18/2005

Kay says, "I'm not sure if these should be called cookies or bars!! These are the ones I made and sent to Judi out in CA in her tea pkg. They are wonderful with tea!! Must be the shortbread-type crust!!"

ALMOND TRIANGLES

1 lb. room temp. butter
1/2 tsp. salt
1 egg
1 c. brown sugar
1/4 c. heavy cream
3/4 c. sugar
3/4 tsp. almond extract
2 3/4 c. flour
1/3 c. honey
1 lb. sliced almonds (about 5 1/4 c.)

Line 15x10 jelly roll pan with foil. Beat 1/2 pound butter, 1/2 cup sugar, salt and almond extract. Beat in egg and then flour. Press dough into pan and push up sides. Refrigerate. Heat oven to 375 degrees. *** dough with fork and bake 10 minutes. In a saucepan, combine brown sugar, honey, 1/2 pound butter and 1/4 cup sugar. Cook over low heat, stirring occasionally until sugar dissolves. Bring mixture to boil without stirring and boil 3 minutes. Remove from heat and stir in cream and almonds. Spread over crust. Bake until bubbling, 15 minutes. Cool and cut into triangles.

BROWNIES

Posted by: Katts9_Pa_53F - Posted on: 2/13/2007

Bonnie says, "This is not from scratch but, it is so easy and good I think. Can be tweaked, with the use of nuts and chocolate. DH and the GK's love them so do I very easy and moist."

BROWNIES

1 box chocolate cake mix ( not with pudding, cheap is good)
1 small box instant Chocolate pudding
2 cup milk
nuts and or chocolate chips

Mix pudding with milk about two minutes. Add cake mix and nuts and chips mix will be lumpy and stiff. Pour in 9x13 sprayed with pam . Bake at 350* for about 30 to 35 minutes.

CHOCOLATE-COVERED CHERRY BROWNIES

Posted by: emr - Posted on: 6/14/2007
Originally Posted by: ltlgranny (Linda)

Elza says, "Because I figured somebody would ask, and because these are so darn good you should have this recipe."

CHOCOLATE-COVERED CHERRY BROWNIES

3/4 cup (1-1/2 sticks) butter or margarine
3 oz unsweetened baking chocolate
1-1/2 cups granulated sugar
1 tsp pure vanilla extract
3 large eggs
1 cup Gold Medal all purpose flour
1/4 tsp salt
1 cup marshmallow creme
1/2 cup chopped maraschino cherries, well drained & 2Tb. cherry juice reserved for glaze

CHOCOLATE-CHERRY GLAZE:
1 cup (6 oz pkg.) semisweet chocolate chips
6 Tb. butter or margarine
1 Tb. light corn syrup
2 Tb. reserved maraschino cherry juice

Heat oven to 350°F. Grease 13" X 9" X 2" rectangular pan with shortening.
In heavy 2-qt saucepan over low heat, heat butter & baking chocolate, stirring constantly, until melted. Remove from heat. Stir in sugar, vanilla & eggs until blended. Stir in flour & salt until smooth. Spread in prepared pan.
In small bowl, mix marshmallow creme & cherries. Spoon by teaspoonfuls onto batter. With knife, swirl lightly.
Bake 30-40 mins or until marshmallow mixture is light golden brown. Cool completely, about 1 hr. Make Chocolate-Cherry Glaze; spread over bars. Refrigerate 30 mins or until glaze is set. For brownies, cut into 8 rows X 6 rows.

Chocolate-Cherry Glaze:

In 1-qt saucepan over low heat, heat chocolate chips, butter & corn syrup, stirring constantly, until melted. Stir in cherry juice.

High altitude 3500-6500 ft: Bake 35-45 mins.

Gift Giving Tip: Place individual brownies in paper or foil muffin cups, arranging in a holiday gift box.

emr notes: I use a 13-oz jar of marshmallow creme and 3/4 c. of chopped cherries. I also cut them smaller -- about 10x6 rows -- because they are super-rich.

CHOCOLATE FUDGE BARS

Posted by: Atchan - Posted on: 5/30/2007

Judi says, "This is like a brownie... I wanted a thicker cream cheese topping but that means using 1 pound of cream cheese...hmmm, I still might try it. :o) Or make a chocolate frosting over the cream cheese? And be sure to refrigerate it first, it makes it easier to cut (clean) prettier pieces. It will keep in the refrigerator up to 1 week...if it lasts that long, LOL! Enjoy! Aloha!"

CHOCOLATE FUDGE BARS

1 Cup Butter (2 Blocks)
4 Squares UNSWEETENED Chocolate
2 Cups Sugar
3 Eggs
1 Cup Flour
1/2 tsp. Salt
1 Cup Walnuts (I used Macadamia Nuts)
1 tsp. Vanilla

Topping:
1 8-oz. Cream Cheese
1/2 Cup Sugar
1 Egg
1 tsp. Vanilla

Preheat oven to 350.
Melt butter & chocolate; beat in 2 cups sugar and 3 eggs till well blended. Stir in flour, salt, nuts, & vanilla. Spread evenly in greased 9x13" pan. Mix cream cheese, sugar, egg, & vanilla at low speed until just mixed; increase speed to medium and beat 2 minutes. Pour cream cheese mixture on top of batter. (Mixture will be thin) Bake for 40-45 minutes. Cut into squares.

CHOCOLATE OATMEAL BARS

Posted by: Germanlady - Posted on: 4/1/2007

Germanlady says, "Enjoy!"

CHOCOLATE OATMEAL BARS

This recipe comes from the Taste of Home QUICK COOKING 2000 annual.
submitted by: Donna Gonda, North Canton, OH

1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla extract
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped pecans

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Add the flour and oats; mix well. Pour into a lightly greased 11-in. x 7-in. x 2-in. baking pan. Bake at 375° for 15-20 minutes or until lightly browned. Cool on a wire rack for 3-5 minutes. Sprinkle with chips; when melted, spread chocolate over bars. Top with nuts.

Yield: about 1-1/2 dozen.

DELIGHTFUL LEMON SQUARES

Posted by: sdmoore - Posted on: 9/30/2006

Shirley says, "I have to share this recipe with everyone. I told my dear friend about the tea party and she showed up at my door with these and a bunny teapot and some orange tea. Talk about a cook but this woman is the baker and can make pastries that melt in your mouth."

DELIGHTFUL LEMON SQUARES

Pat Whitehead's Lemon Bars taken from the cookbook Spices and Spoons. These are so wonderful and will just melt in your mouth.

1/2 c butter, softened
1/2 c. plain flour
1/4 c. confectioners sugar

Mix and pat in a 9 inch square pan. Bake in preheated 350 degree oven for 15 minutes.

1 c. sugar
2 T. plain flour
1/2 t. baking power
2 eggs slightly beaten
3 T. lemon juice

Combine ingredients and pour over crust. Bake at 350 for 25 minutes.
(start checking at 20 minutes)
While warm sprinkle with 3 T confectioners sugar.

GERMANLADY & DD'S MICROWAVE BROWNIES

Posted by: Germanlady - Posted on: 9/4/2007
Reposted by: Germanlady - Posted on: 9/5/2007

Germanlady says, "The original recipe comes from brownie-recipes.net but we changed some of the ingredients. Their recipe called for 2 eggs, only 1 tsp. vanilla and unsweetened cocoa. We liked our recipe better. Hope you enjoy the brownies. Here is her recipe:"

EASY MICROWAVE BROWNIE RECIPE

1/2 cup Butter, softened
1 c. sugar
3 brown farm eggs
2 t. MCCormick Butter and Nut flavoring
1/2 cup of the Ghirardelli unsweeteded baking cocoa
1/2 cup of flour

Blend the butter and sugar in mixer until creamed. In another bowl add eggs and vanilla. Beat together with a fork and add to the creamed mixture. Beat.
With a wire whisk, blend the cocoa power, and flour together. Slowly add the dry ingredients to the creamed mixture and mix just until blended. Allow the batter to rest ten minutes. Grease only the bottom of a 8x8-in. square glass dish and sprinkle bottom lightly with a little sugar.
Bake on high power in the microwave for 5-1/2 minutes. The top will look slightly moist when baked and will begin to pull away from the sides or corners. Check with a tooth pick for doneness. Cool completely before cutting.

ENGLISH TEA SQUARES

Posted by: Germanlady - Posted on: 9/28/2006

Germanlady says, "Note: This recipe comes from an older Farm Journal cookbook, 1959 "Farm Journal's Country Cookbook, revised, enlarged edition, 25 years of Farm Journal's Best Recipes. (There, I think I have covered it all, lol!) - I've not tried this recipe but it does sound delightful for our Tea Party! Enjoy! When I bake these, I think I would use seedless Raspberry jam. Yum! Oh would I ever love to bake enough of these goodies to share with you at your tea. We can pretend! Someday, dear Mary, we shall have tea together. I'm sure of it! Hugs. - Germanlady"

ENGLISH TEA SQUARES

(Strawberry jam fills these cookies)

3/4 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups sifted flour
1/4 teaspoon ground allspice
1 cup chopped almonds or walnuts
1/2 cup strawberry jam
3 tablespoons confectioners sugar

Beat butter until light; add sugar and beat until light and fluffy. Beat in egg and vanilla to blend well. Stir in flour, allspice and almonds.
Spoon about half of mixture into lightly greased 9 inch square pan. Carefully spread strawberry jam over top. Top with remaining dough.
Bake in moderate oven at 350 degrees for 40 to 45 minutes, or until delicately browned. Remove to a cooling rack and sift confectioners sugar over top. When cool, cut in 1-1/2 inch squares.

Makes 3 dozen.

FRUIT FILLED BARS

Posted by: KC10 - Posted on: 3/5/2007

Kay says, "I was digging through some recipes the other day, trying to find a recipe I seem to have lost track of and I came across this bar recipe that I've not made for a couple of years!! When I found it, I thought I really needed to share it with you. It is a wonderful bar to have with a nice hot 'cuppa'!! In fact, the very first tea party I went to, this was one of the sweet treats they served and I simply could not leave without getting the recipe!! They were more than happy to share it!! So, here it is!! I hope if you try it, you'll discover how perfect it is with tea!!"

FRUIT FILLED BARS

1/2 c. butter
6 oz. bag white chocolate chips
2 eggs
1/2 c. sugar
1 c. flour
1/2 tsp. salt
1 tsp. almond extract
1/2 c. raspberry or strawberry jam
1/4 c. slivered almonds

Melt butter in saucepan. Remove from heat and add 1 c. white chocolate chips and set aside to melt. In large bowl beat eggs until fluffy; add sugar and beat until lemon colored. Add chip and butter mixture. Add flour, salt and almond extract; beat until smooth. Put 1/2 the batter in greased and floured 9" square pan. Bake 15 - 20 minutes at 325º. Stir remaining chips into remaining batter and set aside. Melt jam or stir to make spreadable. Spread jam over crust. Gently pour remaining batter over jam. Sprinkle with almonds. Bake at 325º for another 25-30 minutes. Drizzle with a powdered sugar glaze.

Kay says, " I've used other jams for this recipe and all are good. I think raspberry is best followed by apricot! These are wonderful with a nice hot cup of tea!! Enjoy!"

HAWAIIAN PINEAPPLE NUT BARS

Posted by: Atchan - Posted on: 10/30/2006


Judi says, "The following recipe is one that we baked in high school...which is about 30 years ago. Whenever I make this, happy memories in Home Economics class come to mind. Enjoy...~"

HAWAIIAN PINEAPPLE NUT BARS

1 Block Butter
1-1/2 Cups Sugar
4 Eggs
3/4 Chopped Walnuts
1 tsp. Baking Powder
1-1/2 Cups Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 No. 2 Can Crushed Pineapple, well drained (Large can: 20 oz. or 1 lb. 4 oz)

Melt butter.
Cream butter and sugar at medium speed and approximately 2 minutes at high speed. Add eggs and beat well.
Sift dry ingredients and add to mixture. Add nuts and pineapple. Pour into greased 9x13 inch pan and bake at 350 degrees for 30-35 minutes until brown.
Dust with powdered sugar.

KAY'S CEREAL NUT BARS

Posted by: KC10 - Posted on: 2/28/2007

Kay says, " *I much prefer using crunchy style peanut butter!! But Chuck prefers creamy style!! Who wins out most of the time? Hey!! I'm the one making them!! LOLOLOL :O) This bar is an excellent one to make for bake sales, potlucks, funeral lunches. It makes such a nice big panful of bars!! When I do make it for funeral lunches, I tend to use peanuts because not everyone likes the variety of the mixed nuts!! I can honestly say, whenever I taken this anywhere, there are NEVER any leftovers-!! Enjoy-!!"


KAY'S CEREAL NUT BARS

Bring to a boil for about 1 minute:
1 c. white sugar
1 c. white Karo corn syrup
1 tsp. vanilla

Remove from heat and add:
*1 c. peanut butter
Stir to melt completely.

Then pour over:
4 c. corn flakes
2 c. rice krispies
2 c. mixed nuts or peanuts
Stir well to coat.

Spread into well buttered 15X10X1" jelly roll pan as you would rice krispie bars. Cool and cut into bars.

KILLER BROWNIES (T&T)

Posted by: Katts9_Pa_53F - Posted on: 2/13/2007

Originally Posted by: HDMac 9/16/2004

KILLER BROWNIES (T&T)

2/3 C margarine/butter
1 1/2 C sugar
4 T water
4 eggs
1 1/2 C flour
1 t. salt
1 t. baking soda
1 t. vanilla
4 C chocolate chips
1 C nuts

Preheat oven to 325. Grease a 9x13 pan. Melt butter, sugar and water together over law heat (don't burn).
Remove from heat and mix in 2 cups chocolate. chips. stir until melted. Add eggs and beat. Add vanilla and stir. Add flour and salt and baking soda and stir. Add 2 cups chips and nuts and mix thoroughly. Pour into greased pan and bake 25 minutes. Cool thoroughly before cutting.

LOTTA LEMON BLUEBERRY BARS

Posted by: ckathynot_ca - Posted on: 10/28/2006

LOTTA LEMON BLUEBERRY BARS

1 cup plus 1 teaspoon flour
1/2 cup brown sugar, firmly packed
3 teaspoons lemon peel, divided in half, freshly grated
6 tablespoons unsalted butter, chilled
1/3 cup pecan pieces, toasted
2/3 cup sugar
2 eggs
1/3 cup fresh lemon juice
1/4 teaspoon baking soda
1/2 cup dried blueberries
2 tablespoons whipping cream
1/2 cup white chocolate, chopped

Preheat oven to 350 degrees. In the bowl of a food processor, combine 1 cup flour, brown sugar, and half the lemon peel. Cut in butter and pecan pieces, and pulse until mixture forms coarse crumbs. Press crumb mixture into the bottom of a 9" square baking pan. Bake for 20 minutes, until golden brown. Cool on a wire rack for 10 minutes.
Meanwhile, in a medium bowl, beat sugar, eggs, remaining lemon peel and lemon juice until light and fluffy. Add 1 teaspoon flour, baking soda and blueberries. Pour over cooled crust and bake for 15-20 minutes or until center is set. Cool completely in the pan on a rack.
In a small saucepan, bring whipping cream to a slight boil over low heat. Whisk in white chocolate and stir until melted. Dip a fork into the glaze and drizzle over cooled cookies while still in the pan. Cut into squares after glaze is set. Store in an airtight container.