Cinnamon Coffee Bars Betty Crocker 1957 Oldie But Goodie Food

CINNAMON ESPRESSO BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray; coat with flour. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until blended, or mix with spoon. Stir in remaining bar ingredients. Spread in pan.
• Bake 20 to 22 minutes or until top springs back when touched in center.
• Meanwhile, in small bowl, mix all glaze ingredients with spoon until smooth and thin enough to drizzle. Drizzle over bars while warm. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.

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 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.

CINNAMON COFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
• Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CINNAMON COFFEE BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a desired consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.