Butter Pecan Turtle Bars

Butter Pecan Turtle Bars

2 cups all-purpose flour
3/4 cup light brown sugar, packed
1/2 cup butter, softened
1 1/2 cups pecan halves
1/2 cup light brown sugar, packed
2/3 cup butter
1 1/2 cups milk chocolate chips

Combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend until
crumbly. Pat mixture firmly onto bottom of ungreased 9×13-inch baking pan. Sprinkle pecan halves over the unbaked crust. Set aside.

In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter.
Cook over medium heat, stirring constantly, until mixture begins to
boil. Boil for one minute, stirring constantly. Drizzle the hot caramel mixture over pecans and crust. Bake at 350 degrees for 18 to 20 minutes or until caramel layer is bubbly and crust is light brown.

Remove from oven and immediately sprinkle with chocolate chips. Use a small spatula or butter knife to spread chips evenly as they melt.

Cool completely before cutting into squares.

BUTTERSCOTCH BROWNIE MIX IN A JAR

BUTTERSCOTCH BROWNIE MIX IN A JAR

1/2 Cup firmly packed flaked coconut
3/4 Cup chopped pecans
2 Cups firmly packed brown sugar
2 Cup flour mixed with 1 & 1/2 Tbsp. baking powder and 1/4 tsp. salt

Layer ingredients in order given in a 1-quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach the following instructions to the jar:

Butterscotch Brownies
Contents of gift jar
3/4 Cup (1 & 1/2 sticks) butter or margarine, completely softened
2 eggs, slightly beaten
2 tsp. vanilla extract

Preheat oven to 375ºF. Spray a 13 x 9-inch metal pan. Empty brownie mix into large mixing bowl. Thoroughly blend the mixture. Add butter or margarine, eggs & vanilla. Mix until completely blended. Spread batter into prepared pan. Bake for 25 minutes. Cool for 15 minutes in pan.
Cut brownies into 1& 1/2-inch squares.

Yields 2 dozen brownies.

Comanche Chicksaw Plum Bars

2 eggs, well beaten

1 cup light brown sugar

1/2 cup buttermilk

1 tsp vanilla extract

2 cups all-purpose flour

1/4 tsp salt

1/4 tsp allspice

1 cup cooked wild plums, mashed, pits removed (may substitute fresh cooked or canned plums)

1 cup chopped pecans or hazelnuts

Powdered sugar to sift over baked plum bars (about 1/2 cup)

1. Preheat oven to 325F. Spray a 13×9-inch baking dish or pan.

2. In a medium mixing bowl, cream well together the beaten eggs with the brown sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating well together, then stir in the cooked plums and chopped pecans. Pour this batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes, until golden.

3. Remove and cool completely on wire rack. Cut into about 30 bars and dust well with fine sifted powdered sugar, if desired. Yield: 30 servings.

Calories: 103, Sodium: 29 mg, Cholesterol: 16 mg, Fat: 3 g, Carbohydrates: 18 g

Exchanges: 1 Starch; 1/2 Fat

Meringue cookies

4 large egg whites
pinch of salt
1 cup sugar

Whip the whites (at room temp for more volume) and salt with a mixer. Start on highest speed and beat for about 3 min till increased in volume and form medium soft peaks, With mixer running, add sugar gradually. Continue to beat at high speed till stiff peaks form. The whites will be firm and shiny. You may pipe from a pastry bag or drop by teaspoonfull onto parchment paper or ‘paper bags on a cookie sheet.

You may add chocolate chips (I like the mini chips added) or lemon or orange rind–or sprinkle with colored sprinkles.

OVEN AT 200 DEGREES F
Bake 45 to 60 min until dry and crisp but with no color. When cookies are cool lift off paper and store in airtight container.

You may also dip in melted chocolate if desired.

Applesauce Oatmeal Cookies

3 cup oatmeal

1 cup whole wheat flour (or 2 cups oatmeal and 2 cups

whole wheat flour, whatever combination you want)

1 tsp soda

1/4 tsp nutmeg

1 cup unsweetened applesauce

7/8 cup honey (or less)

1 tsp vanilla

2/3 cup raisins or dried apples or dried cranberries

Combine the first four ingredients. Mix up the next 3

ingredients and add them to the dry ingredients. Stir in

the dried fruit. Roll in small balls and smash to 1/4″

thickness on the cookie sheet. Bake at 275F degrees for 22-

25 minutes.

Makes about 50 cookies with only .3 grams of fat each.

REESE’S Double Peanut Butter Cookies

This recipe is available from Hershey Kitchens at
http://www.hersheys.com/recipes/recipes/detail.asp?id=3149&page=13&per=50
 

Slow Cooker Recipes

Studded Oatmeal Cookies

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 1 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 2-1/2 cups quick-cooking oats
• 2 cups of each REESE’S Peanut Butter chips and Milk Chocolate Chips

Directions:

1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, salt and cinnamon, if desired; add to butter mixture, beating well. Stir in oats and chips (batter will be stiff). Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan or 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 350°F. for 20 to 25 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Slow Cooker Recipes

Irish Flag Cookies

Irish Flag Cookies

1 cup butter
1 egg
1 1/2 cups confectioners’ sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar

Cream together butter and confectioners’ sugar in a large bowl. Beat in vanilla and egg
extract. Mix well. In a medium sized bowl, stir together the flour, baking soda and cream
of tartar. Blend into the butter mixture. Divide dough into thirds and shape them into
balls.

Taking 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface.
With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm).
Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350
degree F (175 degrees C) oven until they turn light brown. Cool completely on a wire rack.
Frost cookies with Irish Flag Frosting.

Make a 1 inch green stripe on the left side of the rectangles and a 1 inch orange strip on
the right side, leaving the middle one inch unfrosted.

Coffee Meringue Valentine’s Day Kisses

Coffee Meringue Valentine’s Day Kisses

3/4 c Sugar
  3 ts Powdered instant coffee
  4 Egg whites, room temperature
  1 ts Vanilla extract
  1/4 ts Cream of tartar

Preheat oven to 250′F.

Use nonstick cookie sheets.

In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.

In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen.

To pipe cookies from pastry bag:
  Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.

Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2″ in diameter.
Lift up tip and stop squeezing.

Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2″ between cookies.

Bake for 1 hour without opening oven door.

Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. (After the first hour, it’s okay to peek just once.) At this point you can leave them in the oven overnight.

Remove the meringues from the cookie sheet with a spatula. Store in airtight container.

Makes about 3 dozen.