Hello Dolly Bars

This past weekend we hosted a memorial party celebrating the life of my husband's late mother, Carol.  It was a lovely event and we were surrounded by many family members and friends. Those of you who follow me may remember that she passed away the afternoon before I was scheduled for surgery on my broken wrist this past summer.  As a tribute to my mother-in-law, I made and brought her recipe for Hello Dolly bars to the party. She made them every holiday season for as long as she was able. She was 94 when she passed away. 

~Hello Dolly, Goodbye Dearie (my husband's nickname for his mom)~

The celebration was held in the lovely Victorian home, above, which was built in 1892. The beautiful private home and surrounding land was purchased in the early 1900's by Milwaukee County and became the Grant Park Golf Course and Clubhouse.  It was the county's very first public golf course with beautiful views overlooking Lake Michigan. 

The reason we chose this venue was my mother-in-law was a golfer and member of the ladies' golf club at Grant Park for over 20 years.  My husband grew up playing golf there. The clubhouse is available to rent during the off-season for golf which begins in November so we booked November 5th.  This was perfect timing for me as it gave my broken wrist time to heal so I could help plan and enjoy the celebration.  

You may already have a Hello Dolly recipe in your family.  They are oldies but goodies! I've read that the name Hello Dolly cake or bars came from an 11 year old Texas girl who borrowed a recipe from her grandmother in the 1960s and named them for the Broadway musical which was very popular at the time.  The recipe had many other names prior to that.

There are many recipes for these bars but my mother-in-law's recipe was slightly different in that it has butterscotch chips as well as chocolate chips. I've even seen a chocolate graham cracker crust version which is a such a great idea.  With a buttery graham cracker crust, flaked coconut, chopped walnuts and flavorful blend of chocolate and butterscotch morsels they are almost like eating a candy bar - so delicious!

My mother-in-law would serve Hello Dolly bars to her bridge club when it was her turn to host during the holidays using her favorite china, which my husband and I will use on our table this Thanksgiving.

This holiday season, why not try a great old recipe and make some Hello Dolly bars for your dessert platter? Happiness is making new and preserving old family memories.

Hello Dolly Bars

Printable Recipe

So simple and delicious. For variety, try substituting different kinds of nuts, flavored graham crackers or different types of baking chips.

Note: This recipe calls for a 9 x 13 inch metal baking pan (I doubled the recipe and used a 10 x 15 inch baking pan).

1/2 cup (1 stick) butter, melted
1-1/2 cups crushed graham cracker crumbs
1-1/2 cups unsweetened flaked coconut
1 cup chocolate chips ( I used bittersweet chocolate chips)
1 cup butterscotch chips
1 14-oz can sweetened condensed milk

Preheat the oven to 350F.

Mix together melted butter and crushed graham crackers. Press the crumbs evenly over the bottom of a baking pan.

Sprinkle the coconut evenly over the graham crackers, then add the chocolate and butterscotch chips.

Drizzle the entire can of sweetened condensed milk evenly over the top.

Bake for 30 minutes. Cool completely and cut into squares.

May be frozen.

Adapted from the original recipe printed on the label of Eagle Brand Condensed Milk years ago.

Pecan Bars

This recipe comes from a cookbook that I've had for a VERY long time, Creme de Colorado, which is a Junior League of Denver cookbook.  Honestly, it is one of the best cookbooks I have in my cookbook library.  I bought it when my daughters were little, used it often then, and I still refer to it today. If I need a recipe for an occasion, I will often pick up this cookbook first. 

I'm sure you've had some version of a pecan bar at some time in your life but these honey-sweetened-caramel-mixed-with-loads-of pecans-on-a-shortbread-cookie-base bars are Irresistible!  Try to eat just one. They are not exactly diet friendly but for a special occasion, holiday or party they are worth every calorie!

If you like sweet and salty, you can also top them with a tiny pinch of flaky sea salt.

Whether your are hosting a 4th of July party or attending one, this is a quick and delicious dessert to share.  Just be sure to make plenty as they will disappear quickly. 

The garden is a display of flower fireworks right now! Every day I'm oohing and ahhing.

Happy Fourth of July and Happy Birthday to the U.S.A!  May those of you who celebrate the 4th with family, friends, or on vacation, have a safe holiday. Remember that Independence Day can be one of the most dangerous times to be on the road.  Please drive safely. 

Pecan Bars

Adapted from Creme de Colorado Cookbook
Printable Recipe

Makes 24 bars

Crust

1/2 cup powdered sugar
2 cups all-purpose flour
1 cup butter, softened

Topping

3/4 cup butter
1/4 cup heavy cream
1/2 cup honey
1 cup packed light brown sugar
4 cups coarsely chopped pecans

Preheat oven to 350F.

For the crust, mix the powdered sugar and flour together. Blend in butter until crumbly. Firmly pat crumbs onto the bottom of a greased 9 x 13 inch pan. (I like to cut a piece of parchment paper to fit the inside bottom of the pan, then spray the bottom and sides with baking spray, such as Baker's Joy). Bake the crust for 20 minutes.

Meanwhile, make the topping. In a saucepan over medium heat, melt the butter. Stirring constantly, add the cream, honey and brown sugar until well mixed. Remove from the heat. Stir in pecans and spread the mixture over the hot crust. Return to the oven and bake an additional 30 minutes. As the bars are cooling, occasionally run a thin knife around the edges of the pan to separate the caramel from the pan. When completely cooled, cut into bars.

Raspberry Rhubarb Cheesecake Bars

The garden is growing and supplying me with plentiful rhubarb. I thank the English settlers who brought rhubarb to the United States in the 1820s! How swiftly it spread in popularity across our country where it thrived.

Each year, I try to find at least 2-3 new rhubarb recipes to try.  Some are absolute winners and some...not so much.  This one is an absolute winner!  Sliced rhubarb is mixed with raspberries rather than the traditional strawberries.  I loved the combination. 

A nutty, shortbread base and a creamy, cheesecake-like topping make this recipe easy to make a day ahead.  We had friends for dinner this weekend and this was the dessert I offered. Thumbs up all around the table!  Although this doesn't need anything else to make it delicious, we added a scoop of lemon-flavored ice cream and a few extra raspberries.  Hello, sunshine! 

In the garden, the peonies are blooming.  Much like Lilies of the Valley, peonies have a fragrance that is incomparable.

Raspberry-Rhubarb Cheesecake Bars

Adapted from Southern Living, May 2015

Printable Recipe

Note: I adapted this recipe for an 8 x 8 pan - half of the original recipe.  My measurements are in parentheses.

CRUST

2 cups (1 C) all-purpose flour
1/2 cup (1/4 C) powdered sugar
1/2 teaspoon (1/4 tsp) baking soda
1/4 teaspoon (1/8 tsp) table salt
3/4 cup cold butter (6 tablespoons), cubed
3/4 cup (1/4 + 1/8 cup) toasted slivered almonds, coarsely chopped
Parchment paper and cooking spray to prepare the baking pan

RHUBARB-RASPBERRY FILLING

3/4 cup (1/4 + 1/8 cup) granulated sugar
1/4 cup (1/8 C) cornstarch
1/4 teaspoon (1/8 tsp) table salt
1 pound rhubarb or 1-lb package frozen rhubarb, thawed, (1/2 lb or about 2 cups fresh) cut into 1/2-inch-thick slices
2 6-ounce (1 6-oz) containers fresh raspberries
1 teaspoon (1/2 tsp) vanilla extract

CREAM CHEESE BATTER

2 8-ounce (1 8-oz) packages cream cheese, softened
3/4 cup (1/4 + 1/8 C) granulated sugar
2 (1) large eggs
1 teaspoon (1/2 tsp) lemon zest
1 tablespoon (1 tsp + 1/2 tsp) fresh lemon juice

Optional garnishes:  Powdered sugar, fresh raspberries or lemon ice cream

To prepare the crust: Preheat oven to 350°.  Toast the almonds in a small frying pan over medium heat, stirring every few minutes, until golden. Coarsely chop the almonds and set aside. Spray an 13 x 9 (8 x 8 for half recipe) inch baking pan with non-stick baking spray.  Cut a piece of parchment paper the size of the bottom of the pan by outlining it on a piece of parchment and cut to fit. Place the parchment in the bottom of the pay and spray the parchment with baking spray. Stir together flour, powdered sugar and baking soda in a large bowl.  Cut the cubed butter into flour mixture with a pastry blender until crumbly. Stir in the toasted almonds. Press the mixture onto the bottom of the prepared pan.  Bake for 15 to 20 minutes or until lightly browned. Cool on a wire rack until ready to use.

To prepare the filling: Stir together the granulated sugar, cornstarch and salt in a large heavy saucepan.  Stir in rhubarb and 1 (1/2) container raspberries. Let stand 15 minutes, stirring occasionally. Bring mixture to a boil over medium heat, stirring constantly. Reduce heat to low, and simmer 3 minutes, stirring constantly. Remove from heat, and stir in vanilla and remaining raspberries.

To prepare the cream cheese batter: Beat the cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Add lemon zest and juice, beating well.

Spread Rhubarb-Raspberry Filling over Crust. Gently spread Cream Cheese Batter over filling.

Bake at 350° for 25 to 30 minutes or until set (mine took about 40 minutes). The center should have risen to the same height as the outsides. Cool on a wire rack at least 1 hour.

Cover and chill 4 to 8 hours. Cut into bars and serve with fresh raspberries or lemon ice cream. 

Key Lime Bars

These tasty little gems would look so pretty on your tray of Christmas goodies. Most people are in the thick of holiday baking with only a little over a week to Christmas.  Key lime squares are sweet and tart with a delicious shortbread crust.  Very much like a lemon bar but with a lovely green hue perfect for the holiday. 

I found this recipe in one of my oldies but goodies - The Junior League Centennial Cookbook.  You can find the link in the recipe below. 

Key Lime Bars

Recipe adapted from The Junior League Centennial Cookbook
~from Savoring Time in the Kitchen
Printable Recipe

Makes 12-24 bars, depending on how big you cut them

1 cup plus 2 tablespoons all-purpose flour
1/4 cup confectioners' sugar, plus additional for sprinkling
8 tablespoons (1 stick) of butter, softened
2 eggs
1 cup plus 2 tablespoons granulated sugar
1/3 cup Key Lime juice (or regular lime juice if you can't find Key Limes)

Preheat oven to 350 degrees.

Grease an 8-inch square baking pan. In the bowl of a food processor, add 1 cup of flour and 1/4 cup of confectioners' sugar. Add the butter and pulse just until it forms a dough. Alternately, you can do this in a bowl with your hands or a pastry cutter. Do not overwork.

Pat the dough into firmly and evenly into the bottom of the prepared pan and bake for 15-20 minutes.

Meanwhile, in a small bowl, beat the eggs slightly. Stir in 1 cup of granulated sugar and add the remaining 2 tablespoons of flour and stir until blended. Add the lime juice. (This may also be done in a food processor). Pour onto the warm, baked crust and bake for 20-25 minutes. Place on a rack to cool.

Before slicing and serving, sprinkle the top with 2 tablespoons or more of sifted confectioners' sugar.

White Chocolate, Dried Cranberry and Macadamia Nut Cookies

These cookies have it all!  Fruit, nuts and chocolate.  They are so delicious and pretty for the holidays with the red berries. Feel free to use dried cherries, raisins or any other dried fruit.  Go nuts and use your favorite nuts instead of macadamia.  Use dark chocolate chips or butterscotch chips instead of white chocolate.  After all, recipes are only a vehicle for our imaginations! 

Rest assured, if you go with the recipe, as written, you will be rewarded with a mouth-watering cookie for your holiday cookie platter. 

~Susan

White Chocolate, Dried Cranberry and Macadamia Nut Cookies

Adapted from a Tyler Florence Recipe
Printable Recipe

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
1/2 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (dried cherries would be a great substitute)
1 1/2 cups white chocolate chips
1 cup roasted and chopped salted macadamia nuts

Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper or silicone mat.

Spread macadamia nuts on a small cookie sheet and roast in the oven for about 5-7 minutes until golden and fragrant, being careful not to let them burn. Let them cool before using.

Sift flour, baking soda and salt together into a medium bowl . Using and stand mixer, beat butter until fluffy. Add sugars and beat until just blended. Beat in eggs, 1 at a time. Mix in the vanilla. Add the dry ingredients and mix just until blended. Using a spatula, gently stir in the dried cranberries or cherries, white chocolate, and nuts.

Drop dough by heaping spoonfuls onto prepared baking sheets, spacing about 2 inches apart.

Bake until lightly golden, about 15-18 minutes. Cool on sheets.

Can be made ahead and stored in an airtight at room temperature for 2 days or freeze up to 2 weeks.