Buttermilk Coconut Bars Food

BUTTERMILK COCONUT BARS

Steps:

• Preheat oven to 350 degrees F. Grease a 9" x 13" baking pan. In a medium bowl, combine the sugar, brown sugar, flour and butter. Blend with a pastry blender until the mixture is into coarse crumbs. Remove 2 cups of the mixture to another bowl and reserve the rest. Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt and cinnamon into the reserved mixture. Blend the egg, buttermilk and vanilla together. Add to the reserved mixture above and blend well. Spread this over the crust in the pan. Bake for 35 minutes in the oven, or until firm. Allow to cool. Tastes better the next day.

BUTTERMILK COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
• Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
• Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

BUTTERMILK CINNAMON BARS

Steps:

• Cream butter, sugar and brown sugar.
• Add flour. Divide in 1/2.
• To the first half add nuts and coconut.
• Press into the bottom of a 9x13 pan; set aside.
• Combine egg, salt, cinnamon, baking powder, buttermilk, and vanilla.
• Spread over first layer.
• Bake in 350 degree Fahrenheit oven for 45 minutes.
• While still warm frost with thin icing.

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

BUTTERMILK COCONUT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, combine the sugar, brown sugar, flour, and butter; blend with a pastry blender until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl, and reserve the rest.
• Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased pan. Stir the baking soda, salt, and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the pan.
• Bake for 35 to 45 minutes in the preheated oven, or until firm. Allow to cool. Make a glaze using confectioners' sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

BUTTERMILK CINNAMON BARS

Steps:

• 1. Preheat oven to 350. In a large mixing, combine flour, sugars and butter. Mix at low speed until crumbled well.
• 2. Press 2 cups of mixture into ungreased 9x13 baking pan. To remaining crumb mixture add your nuts, baking soda, cinnamon, salt, buttermilk, vanilla and egg and blend well. Pour evenly over crumb crust.
• 3. Bake at 350 for 20-25 minutes or until golden brown and tests done in the center with toothpick.
• 4. To make glaze-blend all ingredients until smooth. streusel glaze all around the surface of the bars. Cut into bars and serve after they have cooled a bit.