Best 7 Sunshine Bars Recipes

RAISIN BARS (REMEMBER SUNSHINE?)

Steps:

• Combine raisins and water in small saucepan. Bring to boil and simmer until all water is evaporated. Cool and chop in food processor or blender. Set aside. For bars, oil a 9x13-inch jelly roll pan; set aside. Preheat oven to 375°F. Combine flour, sugar, salt and soda in work bowl of food processor or mixer. Mix together. In small bowl, mix oil, water, 2 tablespoons of egg and vinegar together. Add to dry ingredients and process or mix until dough forms ball and cleans the side of the bowl. Turn onto lightly floured surface; knead together until smooth. Divide into two equal balls. Roll out one ball to 9x13-inch rectangle and place in bottom of prepared pan. Spread with Raisin Filling. Roll remaining ball to 9x13 rectangle and arrange on top. Trim edges and score 3 x 4 to make 12 bars. Brush generously with remaining egg and bake at 375°F for 15 to 20 minutes or until golden brown and done. Cool and cut as scored.

SUNSHINE LEMON BARS

Steps:

• Preheat oven to 350 °F.
• Stir together cake mix, butter and egg.
• Spread mixture evenly into bottom of a 13x9-inch baking pan.
• Blend together sweetened condensed milk and lemon juice.
• Pour mixture over top of cake mix mixture.
• Bake for 23 to 27 minutes.
• Cool completely.
• Cut into 1 1/2x3 1/4-inch bars.

SUNSHINE BARS

Steps:

• Cream margarine, white sugar and brown sugar.
• Add egg yolks, water and vanilla.
• Add flour, baking powder and baking soda.
• Spread dough in 9x13 pan and cover with chocolate chips, pressing them into the dough.
• Whip 2 egg whites and a pinch of salt until stiff.
• Gradually add 1 cup brown sugar and beat well.
• Spread over chips.
• Bake at 350 degrees for 35 minutes.

SUNSHINE TROPICAL LEMON BARS

Steps:

• Crust Directions: Preheat oven to 350 degrees. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13x9x2-inch baking pan and with your fingers, press evenly and fairly firmly onto the bottom. Bake in the middle of oven until golden, about 20 minutes. While shortbread type crust is baking, prepare filling and have it ready to pour onto crust the minute it comes out of the oven. Filling Directions: Just after you place the crust in the oven, in a bowl mix together the eggs and sugar until combined well and the sugar seems dissolved. Then, stir in lemon juice, zest, coconut, and pineapple and flour. Make sure you have mixed the filling well enough that there are no flour lumps. Then, when the crust is finished baking for 20 minutes, pour lemony mixture over hot crust. Reduce oven temperature to 300 degrees, and bake the bars in the middle of oven until set, about 30-35 minutes. Cool completely in the pan on a cooling rack, and then cut into 24 bars. These bars keep well if covered and chilled for about 3 days, (if they last that long!). Sift powdered sugar over bars just before serving for best presentation. Note: Pecan Meal works great in the crust if you have access to it.

SUNSHINE BREAKFAST BARS

Steps:

• 1. Melt butter in a saucepan 2. Add brown sugar stir until melted 3. Add orange juice and orange peel 4. Keep on low heat and stir until all ingredients are dissolved 5. Take the pan off the stove and set it on a hot pad 6. Add Wheat germ, oats, and chopped nuts. 7. Mix with a spoon until well-blened. 9. Spread in a 9-inch square pan and put it into the refrigerator until hard. 10. Cut into squares

HALF-TIME SUNSHINE BARS

Steps:

• Heat oven to 375 degrees and grease a 13x9-inch pan.
• Combine 1 1/2 cups oat, flour, sugar, cinnamon, soda and salt.
• To your dry ingredients add the juice, oil, egg and vanilla; mix well.
• Stir in fruit.
• Spread into the bottom of the pan.
• Sprinkle with the 2 tablespoons of oats.
• Bake 20 to 25 minutes or until lightly browned and the edges start to pull away from sides of the pan.
• Cool completely, cut into bars and store in a covered container.

SUNSHINE LEMON BARS

Steps:

• Preheat oven to 350 degrees F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
• Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
• Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.