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Print This Bee Sting Bars Recipe

Bee Sting Bars Recipe

These delicious honey almond bars have a funny name (Bee Sting) sounds like they could be painful. The name comes from Germany, where they are known as Bienenstich. This one is more old fashioned like.

Cold milk goes perfect with this bee sting bars treat. When the kids get home from school, they will appreciate these bee sting bars.

MMMMMMMMMMM! Another sweet treat that I beg ya to find anyone who doesn't love ‘em!
My wonderful wife Becca used to make wonderful homemade bee stings, and fudge brownies too that would knock your socks off. The very thought of eating all those super yummy mouthfuls makes me salivate.
There are lots of variations to bee sting bars recipes, so if ya want, you can get real creative, but they all start pretty much the same.
I’m hungry, so let’s get right to baking these little beauties!

Bee Sting Bars Recipe Preparation:
First butter a 10 by 15 inch glass, or metal pan REAL GOOD!

Preheat oven to 355 degrees, (DO IT NOW so your oven will be ready when you are.)

An’ make sure your oven racks are IN THE MIDDLE, (Why? Because Bee Sting Bars aren't too good when they turn out doughy on top, an’ burnt on the bottom, that’s why.)

Bee Sting Bars Recipe Ingredients:

1 cup butter or margarine
(Use butter, it tastes much better, you don't always need to worry about counting calories.)
3/4 cup sugar
2 Tbsp. honey
2 Tbsp. milk
1 cup chopped almonds
1 tsp. almond extract
1 -3/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 egg

Bee Sting Bars Recipe Directions:

In a small pan, combine 1/2 cup of the butter, 1/4 cup of the sugar, honey, milk, almonds, and almond extract. Bring to a rolling boil over medium-high heat, stirring; set aside.

In a large mixing bowl, stir together flour, remaining 1/2 cup sugar, baking powder, and salt. Cut remaining 1/2 cup butter into pieces and, with a pastry blender or 2 knives, cut into flour mixture until mixture is very crumbly and no large particles remain. Add egg and mix with a fork until bee sting dough holds together.

Press dough evenly over bottom of an ungreased 10 by 15 inch baking pan. Pour almond mixture over dough, spreading evenly. Bake bee sting bars in a 355 degrees oven for 20 to 27 minutes or until topping is deep golden brown. Let bars cool in pan on a rack. Cut bee sting bars into 2 inch squares; for smaller bars, cut each square diagonally into 2 triangles. Store bee sting bars in airtight containers.

Bee sting recipe makes about 30 square bars.

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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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