Sunnys Pantry Bars Recipes

SUNNY'S CANDY BAR PANCAKES WITH SCARY BLUEBERRY SYRUP

Sunny's Candy Bar Pancakes with Scary Blueberry Syrup image

Provided by Sunny Anderson

Time 55m

Yield 8 pancakes

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
Kosher salt
2/3 cup milk
2 tablespoons vegetable oil
1 egg, beaten
4 tablespoons butter, divided into 4 equal pats
1 regular-size candy bar or equivalent (Butterfinger or Snickers preferred), crushed or chopped
Scary Blueberry Syrup, recipe follows
2 pints blueberries, picked through and SCARY ones sent to the grave
1/2 cup sugar
Zest of 1 lemon
1 tablespoon lemon juice
1/2 cup maple syrup
Kosher salt

Steps:

Mix the dry ingredients: In a large bowl, add the flour, sugar, baking powder and a pinch of salt. Stir to combine.
Mix the wet ingredients: In a smaller bowl, whisk the milk, oil and egg together.
Combine the wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently until combined with a wooden spoon. Allow the batter to rest for 5 to 10 minutes.
Make the pancakes: On a griddle or in a large pan, add a tablespoon of butter and allow it to melt on low heat. Then raise the heat to medium-high. Using a 1/4 cup measure, scoop out the pancake batter and pour onto the prepared griddle/pan. Allow to set a bit on the bottom, and then sprinkle crushed candy bar bits over the top. When bubbles begin to appear around the edge and center, flip the pancake and cook until a peek underneath reveals a golden bottom. Repeat in batches using more butter, if needed, until all done. (Keep the pancakes warm in a 100 degree oven on a baking sheet.) Serve with Scary Blueberry Syrup.
Make the scary blueberry syrup: In a saucepan over medium heat, add the blueberries, 1 cup water, sugar, lemon zest and juice. Bring to a boil, stirring until the sugar is dissolved. Lower the heat to a simmer and cook until the liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon or potato masher to break up blueberries as they cook. Once reduced and thickened, remove from the heat and stir in the maple syrup. Taste and add just a pinch of salt to season. Serve warm.

SUNNY LEMON BARS

Sunny Lemon Bars image

Who would have guessed a pouch of sugar cookie mix got these bars off to a deliciously sweet start?

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 36

Number Of Ingredients 10

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine (1 stick), softened
4 eggs, slightly beaten
1 1/2 cups granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon grated lemon peel
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lemon juice (1 large lemon)
2 tablespoons powdered sugar

Steps:

Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust.
Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 15 g, TransFat 1/2 g

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