Snickerdoodle Bars

So, here's the amazing Snickerdoodle Bar recipe you should all try. Totally amazing and easy to make! I should mention that I don't measure too carefully when I bake... I know I add more than 1 Tablespoon of sugar and 1 Tablespoon of cinnamon on that one layer... Mine looks like a cinnamon stick exploded over the top of it basically - a nice, even dark layer of it should do. I always seem to add more vanilla than I'm supposed to as well... hmmm... I wonder what this means that I can't follow directions exactly???

2 1/3 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine (softened)
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla

Cinnamon Filling:
1 tablespoon granulated sugar
1 tablespoon cinnamon

Glaze:
1 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla

1. Heat oven to 350 degrees (F). Spray or grease bottom only of 13" x 9" baking pan with cooking spray. In a small bowl, combine flour, baking powder, and salt; set aside.

2. In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.

3. Spoon half of the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.

4. Dollop teaspoons of remaining batter evenly over cinnamon-sugar mixture.

5. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

6. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.

Yields 24 bars.
Prep time: 20 minutes.
Time from start to finish: 1 hour 45 minutes.

Skillet Biscuit Bread

I haven't tried this recipe yet, but I'm excited about it. It looks easy enough.

2 cups unbleached self-rising flour
3/4 cup buttermilk
1/4 cup vegatble oil


1. Combine flour, buttermilk, and oil in a large bowl; stir with fork to combine. Do not overmix. With floured hands, gently knead dough in bowl to form a ball; dough will be sticky. Generously oil a straight-sided, heavy 8-or-9 inch skillet and set over medium heat. Pat dough into skillet.

2. Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes. Using a spatula, slide or lift onto plate. Invert into skillet and cook until other side is browned in spots and bread is throughly cooked, 5 to 6 minutes. Transfer to a plate and cut into wedges. Serve hot, warm or at room temperature. Serves 8.

Per serving: 170 calories, 7g fat, 0mg chol., 4g prot., 23g carbs., 0g fiber, 420mg sodium.