Are squares a dessert? Like brownies or something? I've never heard of anything just called squares before... perhaps it's a regional thing.
~Kara
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Yes, like brownies, fudge, butter tart squares. I make these things for my DHs lunch, but since I am now dieting, I would also like to enjoy these things also still without cheating as much if I had a piece LOL!
__________________ Shauna Married to my Wonderful DH Mommy X 1 to a Beautiful daughter
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1 cup Flour, all-purpose -- unbleached
3/4 cup Sugar
1/2 cup Cocoa -- unsweetened
2 teaspoons Baking powder
1/2 cup Nonfat milk -- originally skim
1/4 cup Applesauce -- unsweetened
1 teaspoon Vanilla extract
3/4 cup Brown sugar -- packed
1 3/4 cups Hot water
Recipe by: 500 Fat free Recipes, Sarah Schlesinger, pg 352
Preheat oven to 350 deg F. Line an 8" sq baking pan with a baking pan liner or spray lightly with vegetable cooking spray. Combine flour, sugar, 1/4 C of the cocoa, and baking powder in a mixing bowl. Combine milk, applesauce, and vanilla in a separate bowl. Stir wet ingredients into dry ingredients. Spoon batter into pan. Combine brown sugar, remaining 1/4 C cocoa, and water. Pour over batter. Bake for 40 min. Remove from oven and cool in pan. Cut into 16 squares. These are very good!
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37, diag 1993 - textbook case! tried; Dianette*Met*Provera.Now back on Spiro, & taking; Atracand for high BP*Evening Primrose Oil*Milk Thistle*Cinnamon*Agnus Castus*Multivitamin + Minerals with Probiotic*St Johns Wort*Glucosamine*
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Drain pineapple, reserving juice. Add enough ice to juice to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate about 45 minutes or until slightly thickened. Remove 1-1/2 cups of the gelatin; stir in pineapple.
ADD 1/2 of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Pour into 9-inch square dish. Refrigerate about 15 minutes until set but not firm. Carefully spoon fruited gelatin over creamy layer in dish.
REFRIGERATE at least 3 hours or until firm. Cut into squares. Serve topped with remaining whipped topping.
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37, diag 1993 - textbook case! tried; Dianette*Met*Provera.Now back on Spiro, & taking; Atracand for high BP*Evening Primrose Oil*Milk Thistle*Cinnamon*Agnus Castus*Multivitamin + Minerals with Probiotic*St Johns Wort*Glucosamine*
Brownie on the borrom and chocolate chip cookie on top.
INGREDIENTS:
Chocolate Chip Cookie Layer:
12 tablespoons (1-1/2 sticks) butter, cut into tablespoon slices
1 cup firmly-packed light brown sugar
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
Brownie Layer:
12 tablespoons (1-1/2 sticks) butter, cut into tablespoon slices
3/4 cup unsweetened Dutch-process cocoa powder (Ghiradelli brand preferred)
1-1/2 cups sugar
1/8 teaspoon salt
2 large eggs, at room temperature
1-1/2 teaspoons pure vanilla extract
3/4 cups all-purpose flour
Chocolate Topping:
4 ounces semi-sweet chocolate bar, chopped
1 tablespoon butter
PREPARATION:
Preheat the oven to 325 degrees. Place rack in the middle of the oven. Line a 9-by-13-inch baking pan with non-stick foil or grease with butter or shortening.
Chocolate chip cookie layer preparation:
Melt butter over medium heat or slowly in the microwave. Remove from heat and whisk in brown sugar until smooth. Set aside to cool to room temperature, but still liquid.
Brownie layer:
Melt butter over medium heat or slowly in the microwave. Remove from heat and whisk in cocoa powder. Scrape into medium-sized bowl with a spatula. Add sugar and salt, whisking to combine until smooth. Add eggs, one at a time, mixing after each addition until blended, adding vanilla extract with the last egg. Using a large spoon or spatula, mix in flour just until blended. Pour into prepared pan, and gently spread evenly over the bottom of the pan. Set aside.
Chocolate chip cookie top layer:
Combine flour, baking soda, and salt in a small bowl. Stir with a fork or dry whisk until evenly mixed. Combine flour mixture with cooled butter/brown sugar mixture until smooth. Whisk in 1 egg and vanilla extract, mixing again until smooth. Fold in chocolate chips.
Space spoonsful of cookie mixture over the Brownie layer. Gently smooth it to create an even top layer.
Bake about 40 minutes or until a toothpick inserted in the center comes out with small gooey bits. Do not overbake. Cool to room temperature.
Chocolate topping:
Melt chopped semi-sweet chocolate with butter in the top of a double-boiler or slowly in the microwave, stirring until smooth. Let cool until lukewarm but still melted. Scrape chocolate into a zip-top baggie, squeeze out all the air, and seal. Cut a tiny hole in the bottom corner of the bag and drizzle chocolate in a zig-zag manner over the top of the cooled bar cookies. Chill about 45 minutes to set.
Cut into bars to serve. Cut these cookie bars into small servings as they are very rich. Bars may be frozen up to 1 month. Double Decker Brownie Cookie Bars are good cold or at room temperature. Great for bake sales or gifts from the kitchen.
Yield: 36 to 48 cookie bars, depending on cut size
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37, diag 1993 - textbook case! tried; Dianette*Met*Provera.Now back on Spiro, & taking; Atracand for high BP*Evening Primrose Oil*Milk Thistle*Cinnamon*Agnus Castus*Multivitamin + Minerals with Probiotic*St Johns Wort*Glucosamine*
Lemon Bars Low Calorie Recipe
Ingredients:
3/4 cup sifted all purpose flour (3 ounces)
1/4 cup yellow cornmeal
Pinch of salt
1/8 teaspoon baking soda
2 tablespoons unsalted butter, at room temperature
1 cup sugar, divided
One egg yolk
1 tablespoon nonfat yogurt
1/4 teaspoon vanilla
Two eggs
One egg white
1/2 cup strained fresh lemon juice
Grated zest of one large lemon
1/4 cup all purpose flour
Powdered sugar for dusting
Directions:
Position rack in lower third of oven and preheat oven to 350-degrees. Spray a 13 by 9-inch pan lightly with vegetable oil spray.
Make the crust:
Stir the 3/4-cup of flour, the cornmeal, salt and baking soda together with a whisk to combine. Set aside. In a medium mixing bowl, beat the butter until creamy. Add 1/3-cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass. Beat in the egg yolk, yogurt, and vanilla. Add the dry ingredients and beat on low speed just until combined. Scrape the bowl and beater. Knead the mixture briefly with your hands to mix thoroughly.
Press the dough evenly into the pan and prick all over with a skewer or fork. If pan is light weight, place on baking sheet. Bake until brown on top, about 20 to 25 minutes.
Make the topping:
Whisk eggs and the egg white with the remaining sugar until combined. Whisk in the lemon juice and zest. Whisk in the 1/4-cup of flour. When crust is brown, turn oven temperature down to 300-degrees. Pour topping over hot crust and bake 15 to 20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth. Cool on a rack. Chill before cutting into squares.
Serve cold or at room temperature dusted with powdered sugar. Do not freeze.
Recipe makes 16 bars.
Nutrition information per serving:
Calories: 121
Fat: 2.5g
Cholesterol: 43.6mg
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37, diag 1993 - textbook case! tried; Dianette*Met*Provera.Now back on Spiro, & taking; Atracand for high BP*Evening Primrose Oil*Milk Thistle*Cinnamon*Agnus Castus*Multivitamin + Minerals with Probiotic*St Johns Wort*Glucosamine*
Thank you so much georgy for taking the time to post those recipes for me! It is greatly appreciated!! I am making the lemon bars this evening! Those sound awesome!!
__________________ Shauna Married to my Wonderful DH Mommy X 1 to a Beautiful daughter
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Squares 
