Amy:
I posted some of these recipes as a reply to a post about needing items for a bake sale but I think they would work for your soup kitchen. A couple of the dessert recipes use graham cracker crumbs. Bless you for your service to others!
Sheila
Fudge Nut Bars
Bars:
1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 ½ cups flour
1 teaspoon soda
1 teaspoon salt
3 cups quick oatmeal
Filling:
1 package semi-sweet chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
½ teaspoon salt
1 cup chopped nuts
1 teaspoon vanilla
Mix bar ingredients together and place 2/3 of mixture in bottom of a 10x15 pan. Melt the filling ingredients together and pour over the batter in pan. Drop teaspoonsful of the reserved bar mixture over the top of filling. Bake 25-30 minutes at 350.
Peanut Butter Bars
1 cup brown sugar
1 cup white syrup
1 cup peanut butter
8 cups corn flakes or rice krispies
Put cornflakes or rice krispies in a large bowl and set aside. In a saucepan, heat sugar and syrup, boil 40 seconds. Remove from heat and stir in peanut butter. Pour mixture over cornflakes and stir well. Pat into 10x15 pan.
Melt:
1 cup chocolate chips and 1 cup butterscotch or peanut butter chips
Stir til smooth. Pour over top of bars and spread for frosting.
Cut while warm.
Grandma Shirley Bars (Salted Nut Rolls)
1 yellow cake mix
1/3 cup melted butter
1 egg
10 oz. package miniature marshmallows
2 (12 oz.) packages peanut butter chips
1 1/3 cup white corn syrup
½ cup butter
2 teaspoons vanilla
4 cups dry roasted peanuts
4 cups Rice Krispies
Combine cake mix, melted butter and egg. Press into 10x15 pan. Bake at 350 for 10 minutes. Place marshmallows on top. Return to oven for 3 minutes. Melt chips syrup and butter. Add vanilla and pour over peanuts and Krispies. Spread over marshmallows. Refrigerate. Cut into bars.
Apple Pie Bars
Crust:
2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup shortening
1 egg yolk – place in cup and add enough milk to make 2/3 cup
Filling:
6-8 apples sliced
2 tablespoons flour
1 egg white
1 ½ cups sugar
1 teaspoon cinnamon
Topping:
1 cup powdered sugar
3 tablespoons water
1 teaspoon vanilla
Combine first 3 crust ingredients. Cut in shortening. Stir in egg yolk and milk mixture. Roll out half of dough to fill a 10x15 pan with sides. Put apples in pan. Mix flour, egg white, sugar and cinnamon together and sprinkle over apples; cover with top crust. Bake 1 hour at 350. Mix the powdered sugar, water and vanilla together and drizzle over bars while still warm.
Ho-Ho Bars
3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons soda
½ teaspoon salt
¾ cup oil
2 tablespoons vinegar
2 cups water
2 teaspoons vanilla
Mix dry ingredients; add remaining ingredients and pour into greased 10x17 pan. Bake at 350 for 25 – 30 minutes. Cool.
Filling:
1 cup sugar
1 cup solid Crisco shortening
½ cup milk
1 tablespoon water
¼ teaspoon salt
1 teaspoon vanilla (can use peppermint extract instead if you want mint bars)
1 cup powdered sugar
Beat first six ingredients for 5 minutes. Then add powdered sugar and mix well. Spread on cooled cake.
Frosting:
1 cup sugar
1 tablespoon margarine
½ cup milk
1 ¼ cup chocolate chips
Put sugar, margarine and milk in saucepan. Bring to a boil and boil one minute. Remove from heat and add chocolate chips. Beat until thick. Pour over filling while still warm. Sets up fast.
Carrot Bars
4 eggs
2 cups sugar
1 ½ cups oil
3 small jars strained carrot baby food or 1 ½ cups mashed cooked carrots
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups flour
Mix together and put in greased and floured 11x17 pan. Bake at 350 for 20 minutes. Cool.
Frosting:
3 ½ cups powdered sugar
½ cup softened butter
1 (8 oz.) package cream cheese, softened
½ teaspoon vanilla
Beat butter and cream cheese til smooth. Add in vanilla. Beat in powdered sugar. Spread on cooled bars.
Sour Cream Raisin Bars
Crust:
1 ¾ cup oatmeal
1 teaspoon soda
1 cup brown sugar
1 cup butter
1 ¾ cup flour
Mix dry ingredients. Cut in butter til crumbly. Reserve 1¼ cups for topping. Press remaining mixture into 9x13 pan. Bake at 350 for 15 minutes.
Filling:
4 egg yolks, beaten
2 cups sour cream
1 ½ cups raisins
3 tablespoons cornstarch
1 ½ cups sugar
Mix together and cook over low heat, stirring constantly, til thick. Pour over baked crust and top with remaining crumbs. Bake at 350 for 20 minutes. These freeze well. ( I have doubled this recipe and baked in a 11x17 pan)
Zebra Brownies
1 package German chocolate cake mix (with pudding in the mix)
8 ounce package cream cheese, softened
1 egg
½ cup sugar
½ cup milk chocolate chips
Chopped nuts, if desired
Prepare cake mix as directed on package. Pour batter into greased and floured 10x15 pan. Mix cream cheese, egg, sugar and chips. Drop by tablespoons into batter. Cute through batter several times with knife or metal spatula for marbled effect. Sprinkle with additional chocolate chips. Add chopped nuts, if desired. Bake at 350 for 25-30 minutes or when wooden pick inserted in center comes out clean.
Cherry Bars
1 c. margarine
1 3/4 c. sugar
4 eggs
1 teaspoon vanilla
1 teaspoon almond extract
2 3/4 c. flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 (21 oz.) can cherry pie filling
In a large bowl cream margarine and sugar. Add eggs, one at a time, beating well each time. Combine flour, baking powder and salt and add to egg mixture. Spread batter on 11 x 17 pan that is lightly sprayed with non-stick spray. Reserve 1 cup batter. Spread the cherry pie filling on the batter. Spoon remaining batter over cherries. Bake at 350 for 30-35 minutes until it springs back. When cool, sift on a light coating of powder sugar.
Marshmallow Delight
30 large marshmallows
1 can crushed pineapple, well drained
1 cup milk
1 (8 oz.) carton non-dairy whipped topping
3 cups graham cracker crumbs
Put 2 cups of graham cracker crumbs in bottom of 9x13 pan. Melt marshmallows with milk, let cool. When it is cool, stir in drained crushed pineapple, then non-dairy topping. Spread over graham cracker crumbs in pan. Top with remaining graham cracker crumbs. Refrigerate 8 hours.
Bon Bon Dessert
30 large marshmallows
1/2 cup milk
1 (8 oz.) carton non-dairy whipped topping
1/2 of a large Hershey bar, grated or 1 cup miniature chocolate chips (I use the mini chips)
3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Prepare graham cracker crust using the crumbs, sugar and melted butter. Press into 9x13 pan. Melt the marshmallows in 1/2 cup milk. Cool. Add whipped topping and grated chocolate/chocolate chips. Pour into graham cracker crust. Chill in refrigerator.
Oatmeal Cake
1 1/2 cups boiling water
1 cup oatmeal
1/2 cup margarine
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
Pour boiling water over oatmeal; stir and add margarine. Let cool. Add remaining ingredients, mix well. Pour into greased (I use non-stick spray) jelly roll pan. Bake at 350 for 20-25 minutes. Let cool.
Topping:
1 cup brown sugar
1 tablespoon milk
1/2 cup margarine
1 egg yolk
1 cup coconut
1/2 cup chopped nuts
Combine brown sugar, milk, margarine and egg yolk in sauce pan and bring to a boil. Boil 1 minute only. Remove from heat and add coconut and nuts. Spread on bars. (This is a very old recipe that my grandma used to make on the farm--we frequently make it for potlucks at church.)
Monster Cookies
1 pound margarine
3 pounds peanut butter
4 cups white sugar
2 pounds brown sugar
8 teaspoons baking soda
1 dozen eggs
1/4 cup vanilla
18 cups oatmeal
1 pound M&M's
1 pound chocolate chips
Beat margarine and peanut butter together, then add sugars and beat well. Beat in baking soda and eggs and vanilla. Stir in by hand, the oatmeal, then the M&Ms and chocolate chips. Drop by tablespoon full on ungreased cookie sheet. Bake at 350 for about 12 minutes. Makes at least 14-15 dozen. These freeze very well.
Oatmeal Icebox Cookies
Cream:
1 cup shortening (I use butter-flavor Crisco)
1 cup brown sugar
1 cup white sugar
Add:
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
3 cups oatmeal
Mix the above ingredients together and stir in 1 teaspoon vanilla. Form into three rolls. Wrap and put in refrigerator over night. Slice and bake at 350 for 10-12 minutes. Remove from cookie sheets and cool. Makes about 6 dozen depending on how thin you slice them.
Fruit Cocktail Bars
2 eggs
1 1/2 cups sugar
1 pound can fruit cocktail (undrained)
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups coconut
1/2 cup chopped nuts
Grease a jelly roll (11x15) pan. Beat eggs and sugar at high speed until fluffy. Add fruit cocktail, flour, soda, salt and vanilla. Beat at medium speed until blended; put in pan. Sprinkle with coconut and nuts. Bake at 350 for 20 to 25 minutes until golden brown. Cool.
Jane's Sugar Cookies
2 cups sugar
2 cups powdered sugar
4 eggs
2 cups margarine
2 cups vegetable oil
2 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons cream of tartar
8 cups plus 4 tablespoons flour
Cream sugar, margarine and eggs. Add oil and vanilla. Add in remaining ingredients. Drop by teaspoon or size 40 scoop on cookie sheet. Press with glass that is dipped in water and then in sugar. Bake at 350 for 10 minutes. Makes 7 dozen.
Zucchini Cookies
4 cups sugar
2 cups shortening
4 eggs
8 cups flour
4 teaspoons baking soda
8 teaspoons cinnamon
4 cups grated zucchini
4 cups raisins
2 teaspoons salt
Cream sugar, shortening and eggs; add flour, soda, salt and cinnamon. Mix and add zucchini and raisins. Drop by teaspoon on cookie sheet and bake at 350 for 8-10 minutes or until golden brown. Makes about 8 dozen or more. These freeze well.