Best 8 Cinnamon Coffee Bars Betty Crocker 1957 Oldie But Goodie Recipes

CINNAMON COFFEE BARS BETTY CROCKER 1957, OLDIE BUT GOODIE!

Steps:

• Pre-heat oven to 350 degrees.
• Cream together shortening or butter, brown sugar and egg, then stir in coffee.
• Stir in flour, baking powder, baking soda, salt and cinnamon.
• Blend in raisins and walnuts.
• Spread mixture in a greased 9-by-13-inch pan and bake for 18 to 20 minutes.
• Mix together ingredients for glaze. Cut cake into bars and frost with glaze while warm.

CHEWY CINNAMON BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy.
• Add egg, beat well.
• Combine flour, cinnamon, and salt in a separate bowl.
• Add to creamed mixture and beat until smooth.
• Stir in pecans.
• Spread into a greased 8" square pan.
• Bake at 350 degrees for 35-40 minutes or until done.
• Cut into squares while warm.
• Sprinkle sifted powdered sugar and extra ground cinnamon over tops.

BETTY CROCKER ITALIAN DRESSING

Steps:

• Shake all ingredients in tightly covered container.
• Refridgerate for at least 2 hours.
• Shake before serving.

EASY CINNAMON BARS

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, mix sugar, butter and egg yolk with spoon. Stir in flour and cinnamon. Press in pan.
• Beat egg white and water until foamy; brush over dough. Sprinkle with nuts.
• Bake 18 to 23 minutes or until very light brown. For bars, immediately cut into 7 rows by 6 rows. Cool in pan on wire rack, at least 30 minutes.

CINNAMON COFFEE BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9 x 2 inch baking pan; set aside.
• In a large mixing bowl, beat together brown sugar, butter, and egg until blended.
• Mix together instant coffee with water until dissolved; stir into mixture in bowl.
• Sift together flour, baking powder, cinnamon, salt, and baking soda.
• Stir into bowl a little at a time, stirring, until batter is smooth.
• Fold in raisins and nuts.
• Spread batter in prepared baking pan and bake in preheated oven for 20-22 minutes or until top springs back when touched in center.
• Meanwhile, prepare glaze: mix powdered sugar, cinnamon, vanilla, in a small bowl, adding enough coffee to make a glaze of pouring consistency.
• When bars are removed from oven, drizzle them with glaze while warm, and allow to cool before cutting into serving pieces.

CINNAMON COOKIE BARS

Steps:

• Mix sugar, oil, molasses and egg.
• Stir in flour, soda, salt and cinnamon.
• Mix well.
• Press the dough into a solid ball and divide in half with a knife.
• Shape each half into a strip 15" x 1-1/2" 3" apart on a greased cookie sheet or a cookie sheet lined with parchment paper. You may use a rolling pin to help flatten.
• Bake 375° until edges are light brown and tops are cracked, 6-7 minutes (soft), 8-9 minutes (crisp).
• If you want you can glaze them now coming out of the oven with a powdered sugar, milk & vanilla paste.
• Warm glaze in microwave before spreading on warm cookies.
• Cool 2 minutes.
• Cut each strip crosswise into slices for cookie bars.
• Let cool and enjoy.

CINNAMON PECAN BARS

Steps:

• Beat egg.
• Combine next 5 ingredients, then beat in 1/2 of the beaten egg.
• Stir flour until fluffy and gradually stir into butter/sugar mixture.
• Stir in the nuts.
• Press this dough into 13" X 10" greased pan and brush the other 1/2 of the egg on top.
• Bake at 275 degrees for 1 hour.
• Cool for 10 minutes and cut into even-sized bars.

CINNAMON BUN BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray 13x9-inch pan.
• In large bowl, beat cake mix, 1/3 cup butter, the milk and eggs with electric mixer on medium speed about 1 minute or until blended. Spread evenly in pan.
• Bake 8 minutes. Meanwhile, in medium bowl, mix brown sugar, 1/3 cup butter, the pecans and cinnamon. Crumble sugar mixture on partially baked crust to within 1/2 inch of edges. Drizzle caramel topping over sugar mixture to within 1/2 inch of edges.
• Bake 23 to 26 minutes longer (25 to 28 minutes for dark or nonstick pan) or until golden brown and slightly puffed throughout. Loosen edges with knife. Cool 30 minutes. Serve warm or cool. For bars, cut into 6 rows by 4 rows. Store covered.