SEARCH RECIPES
Search the ever expanding JOY Recipe Box of online recipes.
The 75th anniversary edition of Joy of Cooking
Now in its eighth edition and its 75th year, the Joy of Cooking brings you numerous 30-minute meals. For the first time ever, JOY gives you slow cooker recipes and tips. Especially important to busy households is a new section that teaches you to cook for a day and eat for a week! If your family is on the go, buy this modern classic now at Barnes & Noble, Powell's or Amazon.
Current Featured Recipe
Brown Bag or After School Treat
Since these are simply spread in a pan, baked, and cut into serving pieces, bars cookies are the quickest and most easily produced cookies. Bake them in greased pans at least 1 ½ inches deep. Pay close attention to the size of the pan called for in each recipe—variations will throw off the baking time and the thickness of the batter in the pan affects texture. A too-large pan will give a dry, brittle result. A pan smaller than indicated in the recipes will give a cakey result—not a chewy one. Bars can be left plain, or topped with nuts, powdered sugar, or icing; and cut into squares, from very small to very large, or sliced into narrow strips.
For easy removal after baking, line the pan with greased foil, leaving enough overhang on two opposite sides or ends to use as handles. The cooled slab can be lifted from the pan to a board for cutting, making cleanup easy as well. Cool bars completely before cutting with a knife into bars, squares, or triangles. To prepare filled bars, line a 13 x 9-inch pan with two-thirds of the dough, spread the filling over it and cover the filling with the remaining dough. We suggest using muffin tins for individual servings or pie pans to make larger, festive rounds to be the base for ice cream.
Butterscotch Brownies or Blondies
Note: Numbers refer to pages in the cookbook. Many of the recipes can be found online by using our search feature.
Sixteen 2-inch squares
Preheat the oven to 350°F. Grease an 8-inch square baking pan lined with foil, 1052. Whisk together thoroughly:
1 cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
In a large heavy saucepan, melt, then boil, stirring constantly, until light golden brown, about 4 minutes:
½ cup (1 stick) unsalted butter
Remove from the heat and stir in until well blended:
2/3 cup packed light brown sugar
¼ cup sugar
Let cool to barely warm. Stir in until well combined:
1 large egg
1 large egg yolk
1 tablespoon light corn syrup
1 ½ teaspoons vanilla
Stir in flour mixture and, if desired:
(1 cup chopped, toasted pecans, 1 cup chocolate chips, or 2/3 cup shredded sweetened coconut)
Scrape into the pan. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely in the pan on a rack.