Olde Vienna Bars Recipes

VIENNA BARS

Steps:

• In large bowl, combine butter with 1/2 cup sugar and mix until creamy.
• Beat in salt and egg yolks.
• Gradually add flour.
• When dough becomes hard to work, knead it with fingers until smooth.
• Spread dough into greased 17x12 jellyroll pan.
• Bake at 350°F for 15-20 minutes, or until lightly browned.
• Remove from oven, cool slightly, and spread evenly with jam.
• Set pan aside.
• In a deep bowl, beat egg whites with electric mixer at top speed until stiff peaks form.
• Blend in nuts and remaining sugar.
• Spread egg mixture over jam, going right to the end of the pan.
• Return pan to oven and bake for another 25 minutes.
• Remove from oven and cool 15 minutes.
• While still warm, cut into bars or squares.

DREAM BARS

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

OLD VIENNA MARBLED GUGELHUPF

Steps:

• Preheat the oven to 325 degrees. Butter and flour a 10-cup fluted cake pan.
• In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
• Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
• In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter. Spoon half of the batter into another bowl.
• In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
• Spoon about two-thirds of the plain batter into the prepared pan. Add all of the chocolate batter and then the remaining plain. Do not worry about mixing them; a pattern will form during the baking process.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a cake plate and let stand for several hours. Dust with confectioners' sugar when cool. Serve each slice with a dollop of softly whipped cream.

DREAM BARS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and 1/2 cup brown sugar until smooth. Stir in the 1 1/2 cups of flour. Press the mixture firmly into the bottom of a 9x13 inch pan. Bake the crust for 15 minutes in the preheated oven, until golden.
• In a medium bowl, mix together the eggs and 1 1/2 cups brown sugar. Stir in the vanilla. Combine the 1/4 cup flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in the coconut and walnuts. Pour into the pre-baked crust.
• Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.

VIENNA BARS

Steps:

• Preheat oven to 350°.In a large bowl, mix flour, almonds, sugar, lemon rind, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add eggs and toss with a fork until mixture is evenly moistened and holds together. Press 1 1/2 cups of the mixture into the bottom and 1/4 inch up sides of an 8- or 9-inch square baking dish. Spread preserves evenly over pastry in dish. On a lightly floured surface, roll remaining pastry mixture to 1/4 -inch thickness. Cut into 1/2 -inch strips. Arrange a lattice of diagonal strips over top. Press strips and bottom layer of pastry together at edges.Bake 40 minutes or until pastry is lightly browned. Place dish on a wire rack.In a small saucepan over low heat, stir jelly until melted and smooth. With a pastry brush, spread jelly over top of baked mixture. Cool before cutting into bars.Store loosely covered in a cool place.

OLDE VIENNA BARS

Steps:

• For base: Mix and pat into greased 9x15 pan.
• Bake about 12 minutes at 350 degrees.
• For filling: Beat eggs.
• Add sugar, combined dry ingredients, then rest of ingredients.
• Spread over baked layer and bake 20 minutes.
• For glaze: Combine and spread over cookie when cooled.
• If needed, add more sugar or lemon juice to adjust consistancy.