Mound Bars

This recipe is almost the same another one on this site but I decided to post both and let you choose which one sounds best to you.

20 graham crackers crushed (2 C.)
1/2 C. melted butter
1/2 C. sugar

Pat in 9×13 pan and bake 10 min. at 350 degrees.

1 pkg. Angel flake coconut
1 can sweetened condensed milk

Spread on coconut and milk mixture and bake 15 min.

Melt and mix 1 (12oz) pkg. chocolate chips and 1 T. peanut butter. Frost while hot.

From the kitchen of Ruth (Maple Grove Country Club)

Mound Bar Cookies (Bars)

2 C. crushed graham crackers
1/4 C. sugar
1/2 C. melted butter

Mix and pat into a 9×9 pan. Bake 10 min. in 350 degree oven

1 C. Sweetened Condensed Milk (Borden’s)
7 oz. coconut

Mix together milk and coconut. Spread over graham crust and bake 12-15 min.

Sprinkle 1 1/2 C. chocolate chips over the top right after it comes out of the oven. Spread once chocolate chips melt. Allow to cool before cutting into bars

Recipe from the kitchen of Ella Meyer

Zucchini Bars

This recipe is from my aunt. I’m not sure how old it is but looks like a classic to me.

2 C. sugar
1/2 C. raisins
1/2 C. chopped nuts
2 C. medium shredded zucchini
1 C. oil
1 t. vanilla
3 eggs
2 1/2 C. flour
1 t. salt
1 t. cinnamon
1/2 t. baking soda
1/2 t. baking powder
1/2 t. nutmeg
1/4 t. cloves

Heat oven to 350 degrees. Grease 15×10 inch jelly roll pan. Combine sugar, raisins, nuts, zucchini, oil vanilla and eggs. Blend well by hand. In a large bowl, combine dry ingredients and then combine with moist ingredients. Pour into a greased pan. Bake at 350 degrees for 25-35 minutes. Cool completely. Frost with a powdered sugar frosting. (I used the Butter Cream Frosting from this site and it went very well together).

I always try to cut the fat when I can and so I used 1/2 C. oil and 1/2 C. applesauce in these bars and they turned out fine, couldn’t tell a difference.

I used an Air-Bake jelly roll pan and I think I baked it about 28 minutes but wished I would have gone a little longer. As it cooled, there seemed to be a saggy part in the very middle that wasn’t all the way done.

From the kitchen of Virginia Twite

Cheese and Cherry Dessert

20 square graham crackers (10 sheets)
1/3 C. butter
1/4 C. sugar
1 (8 oz.) cream cheese
2 T. milk
1 C. sugar
1 (8 oz.) carton Cool Whip
1 can cherry pie filling

Crush graham crackers, mix melted butter and sugar. Place this in 9×13 inch baking dish. Press down evenly and bake at 350 degrees for 8 minutes. Cool. Combine cream cheese and milk, beat until smooth and add 1 C. sugar. Mix well. Fold in carton of Cool Whip. Spread evenly over graham cracker crumbs. Cool. Cover with 1 can cherry pie filling. Chill and serve.

Rhubarb Dessert

This is another recipe received by our friends the Harnwells.

1/3 C. shortening
1 C. flour
2 t. sugar
1 t. baking powder
1/2 t. salt
1 egg yolk
1/4 C. milk or a little more

Press dough to the bottom and sides of an 8×10 pan.

Beat 1 C. milk, 1 egg and egg white that is left, 3 level spoons of flour, 1 1/2 C. sugar and 4 C. rhubarb.

Spread in crust, sprinkle with flour over then sugar then beaten egg and milk. Bake 1 hour at 375 degrees.

Chocolate Dream Bars (1963)

1 C. flour
1/2 c. brown sugar
1/2 C. shortening

Mix and put in bottom of lightly greased pan. Bake 10 minutes. Pour small pkg. of chocolate chips over top when hot.
1 C. brown sugar
2 T. flour
1/2 t. baking powder
1/2 t. salt
2 eggs
1 t. vanilla

Pour this over chocolate chips and bake 26 minutes at 350 degrees. Frost with your favorite powdered sugar frosting.