CARIBBEAN BARS

Bottom Layer:
1 ¼ c all-purpose flour
½ c butter
¼ c granulated sugar
Top Layer:
1 c brown sugar
2 whole eggs
1 c coconut
½ c pineapple -- crushed (save liquid)
1 tsp rum extract
1/3 c cherries -- candied and chopped
2 tbsps flour
½ tsp baking powder
Icing:
1½ c icing sugar
3 tbsps butter
½ tsp rum extract
1½ Tbsps pineapple juice

Bottom: Crumble together and pack into a 9 x 9 pan, ungreased. Bake at 350° for 15 minutes.

Filling: Beat eggs slightly and add remaining ingredients. Spread over bottom layer. Bake at 350° for 25-30 minutes until set. Cut into 36 squares.

Icing: Combine al together in bowl. Beat, adding more juice if too stiff. Spread over bars. Allow to set before cutting.


DREAM BARS

Crust:
1 c flour
½ c brown sugar
½ c butter
Filling:
½ tsp baking powder
1 c brown sugar
1 tsp vanilla
½ tsp salt
1 c walnuts
1½ c coconut -- shredded
2 tbsps flour
2 whole eggs

Crust: Mix together in crumbly mass like a pie crust. Put in buttered pan 9 x 9. Bake in oven 350° until slightly brown.

Filling: Pour this over baked mixture and bake in oven at 350 ° until brown or about 20 minutes. When cool, cut into bars.




HELLO DOLLY BARS

¼ c butter or margarine
1½c graham cracker crumbs
1 c coconut -- shredded
1 c chocolate and butterscotch chips
1 c nuts -- chopped
1 can sweetened condensed milk -- Eagle Brand

Melt butter in 9 x 9 pan, and then sprinkle in graham cracker crumbs. Mix well and press down well. On top of crust sprinkle the coconut, chips and nuts. Pour the can of milk over all. A few maraschino cherries may be added if desired. Bake 350° for 25-30 minutes. Outer edge will be golden brown and centre will be very pale.



LEMON LOVE NOTES

Crust:
½ c butter
¼ c icing sugar
1 c flour
Filling:
2 tbsps lemon juice -- plus grated rind of lemon
1 c white sugar
2 tsps baking powder
2 tbsps flour
Icing:
¾ c icing sugar
1½ tsps milk
1 tbsp butter -- softened
½ tsp vanilla

Crust: Pat into 9 " pan and bake 15 min at 350°. Cool

Filling: Mix ingredients and spread on crust. Bake 350° for 20- 25 minutes. Cool.

Icing: Mix and spread over cooled pan. Cut into bars.


RAISIN MUMBLES

Filling:
2 ½ cups raisins
½ cup sugar
2 cups water
1 tbsp lemon juice
2 tbsps cornstarch
Crust:
¾ c butter -- softened
1 ¾ c flour
½ tsp salt
½ tsp baking soda
1 ½c rolled oats

Cook filling over low heat for 1/2 hr (except cornstarch) thicken with cornstarch with a little water.

Mix together and divide into two. Press half into buttered 9 x 9 buttered baking tin. Pour in filling. Top with remaining crust.

Bake at 400 ° 20-30 minutes. Cool and cut into squares.