Crust:
2 cups flour
¾ cup confectioners’ sugar
1 cup butter or margarine
Filling:
4 eggs
2 cups sugar
½ cup flour
½ tsp salt
4 cups thinly sliced or chopped up fresh rhubarb
Mix crust ingredients together; press into 15-in x 10-in pan. Bake at 350° for 15 minutes (crust will be very light-colored). Combine eggs, sugar, flour and salt; beat together. Fold in rhubarb. Spread filling mixture on hot crust; return to oven to bake 40 to 45 minutes longer. Cool; cut into bars.
Yield: 36 bars
NOTE: my pan was a little shallow, so I did ¾ of the recipe, but used 4 cups rhubarb.
VEGGIE CRESCENT BARS - Billie Moore of OPE Volkssport Club
2 pkg. crescent rolls
Roll out –pinch pastry together to form a sheet on a large cookie sheet (keep corners the same thickness so they won’t burn)
Bake 350 – 375 deg for about 10 min until light brown
1 package Hidden valley powdered Ranch dressing
12 ounces softened cream cheese (if you have two 8 oz packages, you can use some of the extra cream cheese to mix with veggies to make them stick better)
1 cup of mayonnaise
Mix dressing, cream cheese and mayonnaise together so of spreading consistency(can moisten further by adding yogurt, buttermilk or sour cream)
Spread over cooled pastry
Top with 4 cups of the following all cut in ¼ inch pieces:
Yellow, orange, red, green peppers
Broccoli finely cut
Green onion
Carrots
Radishes or anything else that you like
Refrigerate.
Best if made the day before.
Can make as a sweet square by using fruit etc
Can be halved easily also
No comments:
Post a Comment