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Apricot Bars

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  These hearty bars are a fruity and flavorful treat! Ingredients Apricot Filling 1 3/4 cups chopped dried apricots 3/4 cup orange juice 3/4 cup water Bars 1 cup plus 2 tablespoons Gold Medal™ whole wheat flour 1/2 cup Gold Medal™ all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg 3/4 cup packed brown sugar 2 tablespoons vegetable oil 2 tablespoons frozen orange juice concentrate, thawed 1 teaspoon vanilla 2 teaspoons butter or margarine, softened Steps 1  In 1-quart saucepan, cook all filling ingredients, stirring constantly, just to boiling over medium heat. Reduce heat to low; cover and simmer 25 to 30 minutes, stirring occasionally, until apricots are tender and filling has thickened. Cool. 2  Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix 1 cup whole wheat flour, the all-purpose flour, baking powder, baking soda and salt. In large bowl, beat egg, brown sugar, oil, orange juice concentrate...
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Pumpkin Bars (White Whole Wheat Flour)

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  Enjoy these spiced, moist, cake-like bars with a deliciously creamy cream cheese frosting. Ingredients Bars 4 eggs 2 cups granulated sugar 1 cup vegetable oil 1 can (15 oz) pumpkin (not pumpkin pie mix)* 2 cups Gold Medal™ white whole wheat flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Cream Cheese Frosting 1 package (3 oz) cream cheese, softened 1/3 cup butter or margarine, softened 1 teaspoon vanilla 2 cups powdered sugar Steps 1  Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. 2  In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan. 3  Bake 25 to 30 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours. 4  In medium bowl, beat cream ...
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Lemon-Butter Pound Cake Bars

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  Whip up a pan of delicious lemon bars in a saucepan. No mixer is needed. Ingredients Bars 1 cup butter or margarine 2 cups granulated sugar 4 eggs 2 cups Gold Medal™ self-rising flour 2 tablespoons grated lemon peel 1/3 cup lemon juice Glaze 1 cup powdered sugar 2 tablespoons lemon juice Steps 1  Heat oven to 375°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In 3-quart saucepan, melt butter over medium heat. Remove from heat. Stir in remaining bar ingredients in order listed, mixing well after each addition. Spread batter in pan. 2  Bake 35 to 45 minutes or until top is golden brown. Cool in pan on cooling rack 10 minutes. 3  While bars are cooling, in small bowl, mix glaze ingredients until smooth. Drizzle over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
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Lemon Cheesecake Bars

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  Homemade lemon bars from a mix? Incredibly good! Ingredients 1 box Betty Crocker™ Super Moist™ lemon or yellow cake mix 1/4 cup butter or margarine, softened 3 eggs 1 package (8 oz) cream cheese, softened 1 cup powdered sugar 2 teaspoons grated lemon peel 2 tablespoons lemon juice Steps 1  Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan. 2  In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. 3  Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until fir...
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Raspberry Lemonade Cheesecake Bars

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  Refreshingly tart lemon cheesecake filling with swirls of fresh raspberries baked on a sugar cookie crust. Ingredients Crust 1 pouch Betty Crocker™ sugar cookie mix 1/2 cup butter, softened 1 egg 1 teaspoon finely grated lemon peel Filling 2 packages (8 oz each) cream cheese, softened 1/2 cup sugar 1 tablespoon finely grated lemon peel 2 eggs 1/3 cup fresh lemon juice 1 cup fresh raspberries Steps 1  Heat oven to 325°F. Spray bottom only of 13 x 9-inch pan with cooking spray. 2  In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes. 3  In medium bowl, beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Reserve 1/4 cup filling; set aside. Spread remaining filling evenly over cooled crust. 4...
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Lemon-Raspberry Cream Bars

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  Lemon bars are a breeze to make when cake mix gives you a jumpstart. Raspberry preserves and cream cheese bump up the yum factor. Ingredients 1 box Betty Crocker™ Super Moist™ lemon cake mix 1/2 cup butter or margarine, softened 2 eggs 3/4 cup raspberry preserves 1 package (8 oz) cream cheese, softened 2 tablespoons milk 12 oz white chocolate baking bars, chopped 2 to 3 teaspoons powdered sugar Steps 1  Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan. 2  In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan. 3  Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes. 4  In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside. 5  In 1-quart saucepan, melt white chocolate over low heat, stirring frequent...
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