Coffee Squares Recipe
Ingredients
| 1/2 cup corn-free margarine or corn-free vegetable shortening | ||
| Honey | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Unbleached flour | 2/3 Cup (16 tbs) | |
| Soda | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| 1 tsp regular baking powder | ||
| Salt | 1/2 Teaspoon | |
| Instant coffee | 1 Teaspoon | |
| Raisins | 1/2 Cup (16 tbs) | |
| Sunflower seeds | 1/2 Cup (16 tbs) | |
| Confectioner’s sugar | 1 1/3 Cup (16 tbs), sifted (Glaze (optional):) | |
| Instant coffee | 1/2 Teaspoon (Glaze (optional):) | |
| Hot water | 4 Teaspoon (Glaze (optional):) | |
| Honey | 4 Teaspoon (Glaze (optional):) | |
| Nuts | 1/2 Cup (16 tbs), chopped (Glaze (optional):) | |
Directions
Cream together shortening, honey, and vanilla.
Mix together dry ingredients.
Stir into shortening mixture until well blended.
Stir in raisins and seeds.
Pour into a greased and floured 9 x 13-inch pan.
Bake at 350° 15-20 minutes, or until a toothpick inserted in center comes out clean.
Cool 5 minutes, and, if you wish, spread with glaze.
To make a glaze, combine all ingredients except nuts.
Stir until smooth.
Stir in nuts, if desired.
Finish cooling and cut into squares.
Mix together dry ingredients.
Stir into shortening mixture until well blended.
Stir in raisins and seeds.
Pour into a greased and floured 9 x 13-inch pan.
Bake at 350° 15-20 minutes, or until a toothpick inserted in center comes out clean.
Cool 5 minutes, and, if you wish, spread with glaze.
To make a glaze, combine all ingredients except nuts.
Stir until smooth.
Stir in nuts, if desired.
Finish cooling and cut into squares.
Chef
