Uncle Bills Choco Bars Recipes

Steps:

• Preheat oven to 350°F.
• Line 2 baking sheets with waxed paper, foil, or parchment paper.
• Spray paper with a vegetable oil.
• In a medium size mixing bowl, using an electric mixer set on high speed, beat egg whites and salt until frothy.
• Gradually add confectioners' sugar, beating until stiff peaks form.
• Using a spoon, fold in coconut, corn flakes, vanilla and almond extract.
• Drop about 1 tablespoon of batter for each macaroon on the baking sheets, spacing them about 1 inch apart.
• Bake in preheated 350°F oven for about 20 minutes or until just light brown.
• Place baking sheets on a wire rack to cool slightly.
• Using a metal spatula, transfer macaroons to wire racks to cool completely.
• Store in airtight containers.

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, sift flour with baking powder and salt.
• In a separate mixing bowl, mix together butter, sugar and almond extract; beat until very light and fluffy.
• Combine butter mixture with flour and mix by hand until dough is very smooth.
• If dough is too hard to handle, refrigerate for about 1/2 hour to chill.
• Form dough into 1 inch balls.
• Place dough balls on ungreased cookie sheets.
• Flatten to desired thickness, about 1/4 inch thick using the bottom of a drinking glass preferably with a pattern on the bottom.
• Bake in preheated 350 F oven for 20 minutes or until light golden brown.
• DO NOT OVERBAKE.
• Store cookies in a container with lid.

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, cream margarine, oil, granulated sugar and brown sugar.
• Add eggs, vanilla extract and beat well.
• In a separate mixing bowl, combine flour, salt, cream of tartar and baking soda.
• Stir flour mixture into creamed mixture.
• Stir in grape-nuts cereal, rice krispie cereal, rolled oats, both coconut and chopped pecan nuts; mix well to incorporate.
• Drop by tablespoons on an ungreased baking sheet; flatten slightly with a fork.
• Bake in preheated 350 F oven on lower rack for 5 minutes.
• Move to middle rack and finish baking, about 5 to 8 minutes longer or until lightly browned.
• Remove from baking sheet and cool on wire racks.

Steps:

• CAKE: Preheat oven to 350°F.
• In a medium size mixing bowl, sift together cake& pastry flour, soda and salt.
• Melt chocolate in the microwave oven on MEDIUM-HIGH for about 1 1/2 minutes; stir and continue to microwave for another 1 to 1 1/2 minutes on MEDIUM-HIGH.
• Remove form microwave, stir well and let cool slightly before using.
• Line 3- 9 inch pans with parchment paper.
• In a medium size mixing bowl and using an electric mixer, cream together butter and sugar until light and fluffy.
• Separate eggs and set egg whites aside.
• Add egg yolks to butter mixture one at a time, beating after each addition.
• Stir vanilla extract into chocolate and then add chocolate to creamed butter mixture and mix well to blend.
• Add flour mixture, 1/2 cup at a time along with 1/4 cup of buttermilk at a time, beating well after each addition.
• In a separate mixing bowl using an electric mixer, beat egg whites until fluffy.
• Add cream of tartar and continue beating until stiff peaks form.
• Using a spatula, gently fold in beaten egg whites to the batter until well blended.
• DO NOT USE ELECTRIC MIXER.
• Pour batter divided equally into the 3 prepared pans.
• Bake in preheated 350°F oven for 30 to 35 minutes.
• Remove from oven and let cool on wire racks.
• FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
• Cook over medium heat for about 12 minutes until thickened, stirring continuously.
• Add coconut and chopped pecans and mix well to incorporate.
• Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
• Place the first layer of cake on a large plate.
• Spread filling over and then place the second layer of cake on top.
• Again, spread over with filling and continue with the third layer.
• Complete spreading the filling over the entire layered caked until all filling is used.
• GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
• Chop chocolate and place in a separate bowl.
• Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
• Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
• Sprinkle top and sides with chopped pecans.
• Place cake in refrigerator until ganache is set.
• Refrigerate any unused portions of cake.

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
• Prepare cookie sheets with parchment paper.
• Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
• Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
• Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
• Remove from oven and let cool on cookie sheet for about 5 minutes.
• Transfer onto wire racks to finish cooling.
• Store in a container with a lid and separate each layer with wax paper.
• NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
• Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
• A thumbprint in the cookie, filled with your choice of jam is very tasty.
• It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.