Pumpkin Chocolate Chip Cookies

This recipe came to me all the way from Kansas. From the first bite I knew I would be asking for the recipe. Thanks to my sister in law Lynda's friend Cindy for sharing it with me.

Ingredients:

• 1 1/2 cups butter or margarine
• 2 cups brown sugar
• 1 cup white sugar
• 1 egg
• 1 tsp vanilla
• 2 cups whole wheat flour
• 2 cups white flour
• 1 15oz can pure pumpkin
• 2 cups oatmeal
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 2 cups chocolate chips

Method:

1. Beat together butter, sugars, egg and vanilla.
2. Alternately add flours and pumpkin and beat well.
3. Add oatmeal, baking soda, cinnamon and salt and beat until just blended.
4. Lastly mix in chocolate chips.
5. Drop onto cookie sheets and bake at 350º for 15-18 minutes.
6. Remove immediately to cooling rack.

Cookies freeze well.

Apple Bar

I'm not sure how many years ago I tasted this apple bar at my friend Lorna's house but since then I've been rolling out pans of it every fall.

The crust is very thin. You need to have the right sized pan in order for it to be right. I have a heavy good quality 10X15 inch pan which I cut a piece of parchment paper to lay at the bottom. This isn't really necessary but it protects the pan a bit when you slice up the bar.

I use a food processor to make the dough, but you can use a pastry blender and get a bit of a workout in the process. I also use a apple slicer for the apples.

Apple Bar

• 2 1/2 cups flour
• 1 cup butter
• 1 teaspoon salt
• 3 egg yolks
• milk 
• 1 cup crushed corn flakes or bran flakes 
• apples (at least 4 large apples and up to 6 depending on the size)
• 2/3 cup sugar
• 1 teaspoon cinnamon  (optional)
• 3 egg whites
• 1 cup icing sugar
• 3 tablespoons hot water
• 1 teaspoon vanilla

1. Preheat your oven to 375 F. 
2. Beat the egg yolks in a measuring cup and add milk to measure 2/3 cup liquid.
3. Put flour and salt into a large mixing bowl and cut in butter until it is like oatmeal.
4. Add the yolk and milk mixture and stir with a fork.
5. Put onto the counter and knead it into a ball and then flatten and wrap in plastic and put it in the refrigerator.
6. Peel and slice enough apples to fill the pan. 
7. Divide the pastry in half.
8. Roll out the first piece large enough to fit in the cookie sheet with all sides hanging over the edge an inch
9. Sprinkle your crushed cornflakes on the crust. 
10. Arrange the apples on top and sprinkle with the sugar.
11. Roll out the second piece of pastry and lay it on top.
12. Press the edges together and roll them up and then press with fork tines to seal.
13. Beat the egg whites until stiff. 
14. Spread over the pastry as even as you can.
15. Bake the bar until golden brown about 40 minutes.
16. Mix the icing sugar, water and vanilla until smooth and drizzle over the hot pastry.
17. Serve when still slightly warm or cool.

Peanut Butter Sandwich Cookies

I have a number of recipes for peanut butter cookies and this is a delicious addition to my collection. We really liked the creamy filling sandwiched between the cookies.

• 1/2 cup butter, softened
• 3/4 cup peanut butter, smooth or crunchy
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder

1. Beat softened butter, peanut butter and sugars till light and fluffy.
2. Add egg and vanilla and beat until combined.
3. Whisk together flour, salt, baking soda, and baking powder.
4. Add flour mixture and mix until well combined.
5. Drop by tablespoons on parchment lined cookie sheets, 2 inches apart.
6. Press cookie with a fork dipped in sugar, the dough is soft, I double dipped the fork in sugar.
7. Bake in a 350º oven for 10 to 12 minutes or until the edges are slightly browned.
8. Remove from oven, place on cooling rack and allow to cool completely.

Peanut Butter Filling:

• 6 oz cream cheese, room temperature
• 1/2 cup peanut butter, smooth or crunchy
• 1 teaspoon vanilla
• 2/3 cup icing sugar

1. Combine all ingredients and beat until smooth.
2. When cookies are completely cooled spread filling between cookies.
3. Yield: 18 sandwiched cookies

Ooey Gooey Indoor S'mores

What is a summer BBQ with out S'mores and then when it isn't the season to have outdoor fires it is nice to have these treats. 

• 8 cups of Golden Grahams Cereal
• 1 1/2 cups of chocolate chips
• 6 cups of marshmallows
• 1/4 cup of butter
• 1 tsp. vanilla
• 1/4 cup light corn syrup

1. Melt 5 cups of marshmallow (save 1 cup for later), chocolate chips, butter and corn syrup in the microwave or on low heat., stirring occasionally, till all smooth.
2. stir in vanilla
3. grease a 9x13 pan.
4. pour cereal into a large bowl
5. pour in marshmallow mixture, stir until evenly coated
6. stir in remaining marshmallows
7. press evenly into the pan, pressing down the mixture with wet hands*
8. cool until firm, cut into the size that works best for you. It suggests 24 squares, but for this crowd it was 12!

*note* when you work with a sticky mixture like melted marshmallows, the best thing to use is a wet hands to pat the mixture into the pan, it works much better than if your hands were greased.

Peanut Butter Rice Krispie Bars

 Happy 4th of July to all our U.S.A. Readers! I'm sharing this old time favorite recipe that has been circulating for years and that many of you might be familiar with. This is a picnic, potluck and barbecue favorite!

Ingredients

• 1 cup sugar 
• 1 cup Karo Light Corn Syrup 
• 1 cup Creamy Peanut Butter
• 6 cups Rice Krispies
• 1 cup Butterscotch Chips
• 1 cup of Semi-Sweet Chocolate Chips

Method

1. Bring 1 cup sugar and 1 cup Karo light syrup just to a boil mixing well. 
2. Take off heat and add 1 cup peanut butter and mix till smooth.
3. Add 6 cups Rice Krispies and mix till all the Krispies are coated well.
4. Put this mixture into a well greased 9×12 pan and press down evenly into the pan. 
5. Empty chips into microwaveable bowl and microwave at 3-30 second intervals, mixing well after each 30 seconds. 
6. Mix together till smooth. 
7. You can use the double boiler method to melt your chips if you prefer. 
8. Pour entire mixture on top of the pressed down Rice Krispies and spread to cover.
9. Cool, cut and enjoy.

Chewy Sandwich Cookies

I got this recipe from my mother in law, I used less sugar than she did and found they tasted just as good. They have a chewy texture and a hint of spicy flavor. She claimed they tasted best right out of the freezer. Either way I find them delicious.
There is no butter or shortening in this recipe just in case you thought I forgot.

• 1/4 cup molasses
• 1/4 cup corn syrup
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger

1. In a bowl mix molasses, corn syrup, sugar, eggs, and lemon juice until well blended.
2. In a separate bowl stir together 1 cup flour, baking soda, ginger, lemon zest, and combine with the mixture in the first bowl. Then add more flour as you need. I used 3 cups in total.
3. Separate the dough into 2 parts and shape each part into a roll. You may need a little extra flour as you shape the rolls as the dough tends to be a bit sticky. Wrap in waxed paper and freeze.
4. Remove from freezer and slice the rolls into approx 1/4 inch slices and bake in a 350º oven for 8 minutes.
5. Cool on rack. Spread jam between 2 cookies. I prefer wild plum jam.
Yield: 38 sandwiched cookies

Oma's Soft Cream Cookies

I recently made 6 times the recipe for a wedding event which gave over 700 cookies since it was one of the bride's favorite cookies and thought it would be a good Flashback Friday recipe. It is that time of year again where the home smells of sweet delights baking in the kitchen. If you like peppermint cookies, you can add 3 teaspoons of peppermint extract to make them peppermint cookies.

Some cookies are just a sweet reminder of days gone by, and I have fond memories of these soft and delicately sweet cookies. Do you remember these when you were growing up?

• 2 cups sour cream, or whipping cream
• 4 eggs
• 2 cups sugar
• 1 cup of margarine or butter
• 1 teaspoon vanilla
• 5 cups flour
• 2 1/2 Tablespoons baking powder (yes that is the correct amount)

1. Mix margarine sugar beating well
2. add eggs one at a time, beating well after each addition
3. mix in the vanilla
4. Mix dry ingredients together
5. add into the egg mixture stir alternately with the sour cream.
6. This dough is soft and should be in the fridge over night, so it can be rolled out easily the next day. When you roll out the dough, flour the counter and over the dough liberally because the dough is a bit sticky. 
7. Roll out dough on floured surface just over a 1/4" in thickness, into desired shapes.
8. Bake at 350 F for 10-15 minutes watching carefully not to brown. They taste best looking whitish.

You may choose to ice them when cooled with the following glaze.

Glaze
2 cups icing sugar mixed with cream til it is a thick but spreadable constancy.
Add a few drops of food coloring if desired.

Carrot Cream Cheese Whoopie Pies

If you enjoy carrot cake with cream cheese frosting, I think you will love this pretty little sandwich cookie that will fit perfectly with your Easter or Spring dessert menu.  If you think children will rather enjoy some butter icing between the layers. .go ahead and fill with the icing of your choice.

Make them ahead during the week and store them in the freezer.  Since they have a cream cheese filling, do not store them unrefrigerated.

The cookie is sweet but is balanced with the cream cheese filling.

• 1 1/4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup creamed honey
• 1 large egg
• 1 tablespoon fresh lemon juice
• 3/4 cup finely grated carrots (about 2 medium)
• 1/2 cup solid packed dates (chopped very fine)
• 8 ounces cream cheese
• 3 tablespoons creamed honey
• 1 tablespoon fresh lemon juice

1. Whisk together flour, cinnamon, baking soda and salt in a bowl.
2. In a food processor or mixing bowl, combine butter, brown sugar and honey until creamed.
3. Add the egg, honey and lemon juice.  .pulse until creamed or mix with beaters.
4. Add the dry ingredients and the carrots and dates and pulse until just combined. .or mix with beaters.
5. Refrigerate batter for 1 hour.
6. Preheat oven to 350 convection or 375 regular bake.
7. Using a small ice cream scoop to keep the cookies even in size, drop 2 inches apart on a parchment paper lined cookie sheet.
8. Bake until browned.
9. Remove to a cooling rack.
10. Combine the cream cheese, the 3 tablespoons honey and the 1 tablespoon fresh lemon juice until creamy and smooth.  (using the food processor makes this a quick job)
11. Divide the cookies in half.  Put one teaspoon of cream cheese filling on a cookie and top with its twin.
12. Sift some powdered sugar over all the cookies while they are still on the rack.
13. Freeze in a single layer and then store in a covered container in the freezer or overnight in the refrigerator.

Kraft Caramel Squares (with Gluten-free option)

This delicious square recipe came to me from my friend, Shelley, many years ago, but it is still a favorite of mine. I have adapted it to be gluten-free so I'll give both the original and the gluten-free recipes.

And yes, you really do have to unwrap 64 Kraft Caramels, but patience is a virtue and ,in this case at least, you are 'richly' rewarded ! smile

(This is a big recipe but it freezes well - or you can cut it in half)

It will make one 18x15 baking sheet , or two 9x13 pans

Original recipe
ingredients
64 Kraft Caramel candy
1 cup Carnation Evaporated milk
2 cups flour
2 cups rolled oats
1/2 tsp soda
1/2 tsp salt
1 1/2 cup butter (I use 1 cup)
1 cup chocolate chips
1 cup chopped pecans or walnuts

*******
For Gluten-free - exchange 2 cups flour for
3/4 cup brown rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/4 cup sweet rice flour
1 tsp xanthan gum

and make sure you use gluten-free oats

**********

Method

(same for both)

1. melt caramels on top of the stove in the 1 cup evaporated milk on low heat.
2. mix flour, oats, soda, salt well
3. using your hands work butter into flour making crumbs.
4. using a little more than half of crumbs press into pans making a thin base
5. bake for 5 min. at 350'
6. pour caramel mixture over the baked base
7. sprinkle chocolate chips and nuts over the caramel
8. crumble rest of crumbs over the top
9. bake for another 20 minutes or until golden
10. let set , cut while still warm and let harden in fridge.
11. try to eat just one piece !! smile
**
Note: I prefer to store these in the fridge until serving time - especially with the gluten-free ones, and they are great from freezer to mouth. smile

Christmas Cranberry Cookies

This recipe has been handed down from my husband's grandmother. It is a Christmas favorite!  I always bake the first batch when we have our first snowfall and that happened this weekend. I make these cookies fairly large then cut them in half to serve. Those instructions were also handed down as my mother in law used to say 'they taste the best when they are large.' Although the second batch I make are smaller. I make up cookie plates to give away at Christmas so all the cookies I bake for that have to be smaller or there wouldn't be room for variety! I've had many requests for this recipe.
And now it's time for coffee and a cookie...

• 1/2 cup butter
• 1/2 cup lard
• 2 cups sugar
• 3 eggs
• 1 cup sour cream
• 1 lemon, juice and zest
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 6 cups flour (plus flour for rolling)

Cranberry Filling:

• 3 cups cranberries (340 g/12 oz bag)
• 1 cup sugar
• 3/4 cup water

1. Boil water and sugar for 5 minutes, add cranberries and boil gently till cranberries pop, approx another 5 minutes. I cooked them a few minutes longer.
2.  This recipe can be found on the bag of cranberries, the only thing I change is the amount of water. You won't need all this filling for the cookies but I like to cook the whole amount at once and either use it up for other recipes or eat as a side with chicken or turkey. Keeps in the fridge for a few weeks.
3. In a medium sized bowl beat butter, lard, and sugar together until fluffy.
4. Add eggs and beat well, then blend in sour cream and finely grated zest of the lemon.
5. Add baking soda to the juice of the lemon and mix into dough. The juice will foam once the baking soda is mixed in.
6. Whisk together flour and baking powder and stir into the dough.
7. The dough will still be sticky but that is how it should be. Cover bowl and refrigerate at least one hour. You can refrigerate overnight if you wish.
8. Roll dough to approximately 1/8", cut with a 2 " round cookie cutter placing approximately a rounded teaspoon of cranberry filling in the middle of one round, place another cookie round on top and pinch the two together with your thumb and finger to seal in the filling.
9. Place on parchment lined baking sheet and bake at 375º for 12 to 15 minutes or until light golden in color.
10. Allow to cool and ice cookies with almond flavored icing, then dip into angel flaked coconut.

Rolo Cookies

If you are looking for a nice gooey, caramel-filled chocolate cookie, this is the recipe for you. They've been a Christmas favorite at our place for some years, since the time my sister was employed at Nestle Canada and had access to Rolos in abundance! Now it seems I'm always on a mad hunt for Rolos just before Christmas. This year I found them at the third store I visited, but they were all out of the regular Rolos, and had only the jumbo sized or a bag of minis. I used Rolo minis this year and they worked great! The cookies are a wee bit smaller, but nicer for the Christmas trays.

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp. vanilla
• 3/4 cup cocoa
• 2 1/2 cups flour
• 1 tsp. baking soda
• 1 cup chopped pecans
• 1 Tablespoon sugar
• 48 Rolo candies (or one bag Rolo minis)

1. Cream 1 cup butter together with the brown and white sugar until light and fluffy. 
2. Add vanilla and eggs...beat well. Add flour, cocoa, and baking soda. Stir in a half cup of the chopped pecans.
3. In a separate bowl, combine 1/2 cup chopped pecans with 1 tablespoon sugar. 
4. With floured hands, wrap 1 tablespoon of dough around a Rolo, covering completely. 
5. Press one side of dough/ball into pecan sugar mixture. 
6. Place, nutty side up, 2 inches apart on ungreased cookie sheets. 
7. Bake at 375 degrees for 7-10 minutes, or until set and slightly cracked. 
8. Cool two minutes; remove from pans.

 

 

Angel Kisses (Alfajores)

This cookie has a ‘melt in your mouth’ kind of texture, like shortbread. The filling is cooked sweetened condensed milk, also known as dulce de leche, if purchased in a jar. The recipe came from a friendly neighbor, who invited me for coffee when I was a newly wed. I loved the cookies because the filling was just like what we used to spread on our bread when we lived in South America. I found out that they were quite a bit of work to make when I made them for our daughter’s first birthday, so I decided that they would be Christmas cookies and eventually we ended up calling them angel kisses, because we did not know the real name.

Ingredients:

• 1 cup soft butter
• 3 egg yolks
• 3/4 cup sugar
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla
• 2 cups cornstarch
• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 can sweetened condensed milk
• flaked coconut

Method:

1. Put unopened can of sweetened condensed milk, standing up, in a pot of water, water coming up about 3/4 of the way. Bring water to boil and simmer for 11/2 hours. Add water if needed. Cool completely in fridge. Good if you can do this the day ahead. I like this method because the dulce tastes fresh and creamy. If you prefer, you can use 1 jar purchased Dulce de Leche. 
2. This cookie recipe has no liquids, so I find it is very important to use very soft butter, but not melted. I take it out of the fridge the night before. It also helps to use a large mixer that has a dough (hook) attachment.
3. Beat butter until very creamy. Beat in the yolks. 
4. Mix sugar and lemon rind, then add to creamed mixture, along with vanilla. 
5. Stir in cornstarch and combined other dry ingredients (using hook attachment if you have) until smooth. Shape into ball.
6. Taking about 1/4 of the dough at a time, roll out on floured surface to about 1/4 inch thickness.
7. Cut with small, round cookie cutter or tomato paste can. 
8. Place on floured cookie sheets and bake at 350° F for about 8 min. Do not over bake. Cookies should just be starting to get color on the underside, not on top. Cool.
9. Stick two cookies together with cooked sweetened condensed milk, spreading the sides (edges) as well and rolling them in coconut. 
10. Freeze to set. Store in air tight container in freezer and beware if someone in your family likes eating them frozen! Yields 4 dozen cookies 

Nanaimo Bars

For those of us that have grown up with the Nanaimo Bar, it hardly seems possible that the rest of the world has had to go without this treat at Christmas time. I'm sure that Joyce had no clue that her famous bar would become such a favorite when she entered a contest in her hometown of Nanaimo. For the whole story you can click right here to read it. 

I do recall learning to make these before I was a bride. I even made them for the day that I had my bridesmaids over to wrap the Wedding cake in foil and netting for our wedding favours. Sadly, that day I made a few errors that I am going to make sure you never make. Pay attention to the little details and you too can serve the perfect little layer bar with your Christmas goodies.

First of all, you will want to use a 9X13 pan instead of the 8X8 pan. I like it nice and thin. You may like yours thicker, go for it. The other thing you will want to do is to line your pan with parchment paper or foil. If you don't do this you will not be able to lift it out to cut once it has been chilled

The other thing you will need to do is to ensure fresh ingredients. Make absolutely sure your graham wafer crumbs are fresh. Taste them. Don't trust that because your package is sealed, they will be fine. Also, make sure that your nuts whether you choose to use walnuts or almonds or pecans are also fresh. Taste them. The coconut I use is fine unsweetened. While you can use flaked or shredded, it cuts nicer if the bits are tiny.

Nanaimo Bars

Bottom layer 

• 1/2 cup unsalted butter 
• 1/4 cup sugar
• 5 tablespoons of cocoa
• 1 farm fresh egg slightly beaten
• 1 1/4 cup of graham wafers
• 1/2 cup of finely chopped walnuts
• 1 cup of fine unsweetened coconut

1.  Put the butter in a microwave safe bowl and melt it until it is nearly but not entirely melted.
2. If the butter is too hot it will instantly cook your egg in the next step.
3. Add the cocoa and sugar and stir until it is combined.
4.  Add the slightly beaten egg and stir until well combined.
5. Put back in the microwave for about a half minute.
6. Your mixture should be a bit like a custard.
7. You may need to put it in for another half minute, stir and repeat until it has slightly thickened.
8. The egg should have now slightly cooked and thickened the mixture.
9.  Add the nuts and coconut and stir until well combined.
10.  Add the graham wafers last. Don't add all the crumbs at once. I have found that some makes of graham crumbs are more powdery and thereby can dry the mixture faster. I think you'll be okay with this amount of butter, but as I learned years ago, if the mixture is too dry, it will crumble and not cut nicely later on when it is chilled. Spread the first layer into your prepared pan and chill for an hour. Do not skip the chilling step.

Second layer 

• 1/2 cup unsalted butter, softened
• 2 tablespoons Birds Eye Custard Powder. (non-sweet custard powder meant to be cooked)
• 3 tablespoons of heavy cream
• 2 cups of icing sugar or (powdered sugar)

1.  Cream the butter and add the custard powder and combine well. 
2.  Add the Icing sugar next and stir slowly to combine.
3. Add the cream a drizzle at a time to make a nice smooth icing.
4. Beat it well until it is light.
5. Take your chilled crumb base out of the fridge and spread your icing evenly on top.
6. With your offset spatula, spread it out nice and smooth or as smooth as you can.
7. Put it back in the fridge for an hour. 

Third Layer

• 6 squares of semi-sweet chocolate
• 3 tablespoons of unsalted butter

1. Put this in the microwave for half a minute or combine and heat over in a double boiler.
2. Stir the chocolate at a half minute intervals until it is perfectly smooth.
3. Take your chilled bar out of the fridge and put your chocolate on again using your offset spatula. Put it in the fridge to chill for 15  - 20 minutes.  
4. The bar needs to chill until the chocolate has set but not so so chilled until the chocolate is hard. If this happens you will crack your bar when you slice it.

I keep it well wrapped in the refrigerator. 

The instructions might seem daunting but it really is easy and very quick with no baking involved.

Old Fashioned Chocolate Molasses Cookies

I had been looking for a recipe that my mother in law used to make. A chocolate and a molasses cookie all in one. And find it I did, written on a small piece of paper. My mom did the same. Recipes were jotted down on whatever piece of paper was handy. Often it was written on the back of a used envelope, everything got recycled! Now I wish that I had all those pieces of paper in my recipe collection.

• 3/4 cup shortening
• 1 cup sugar
• 1/2 cup molasses
• 1 egg
• 1 teaspoon vanilla
• 3/4 cups milk
• 3 cups flour
• 1/2 cup plus 2 tablespoons cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt

1. Cream shortening, sugar and molasses together.
2. Add egg and vanilla and mix until well blended.
3. Sift flour, cocoa, baking soda, and salt together.
4. Stir into creamed mixture alternately with the milk until well mixed.
5. At this point you can make drop cookies by dropping rounded teaspoonfuls of the dough on a baking pan lined with parchment paper or add enough flour to make a dough that can be rolled, then cut with a cookie cutter.
6. Bake in a 375º oven for 10 to 12 minutes.
7. Frost with a plain vanilla icing.
8. Yield: 2 dozen cookies. My cookies were rather on the large size, just like I remember them.

Vanilla Icing:

• 2 cups icing sugar
• 1 1/2 to 2 tablespoons softened butter
• 1 teaspoons vanilla
• 3 to 4 tablespoons milk

1. Combine and stir till smooth and well blended. If necessary add more icing sugar or milk for spreading consistency.

Pecan Raisin Tarts

Whether you call them butter tarts, raisin tarts or pecan tarts . . . doesn't really matter . . . the melt-in-your mouth taste always surprises me. You can make these quite easily if you use purchased frozen tart shells . . . using small ones can be a nice addition to a plate of assorted sweets. If you happen to have some time and patience you can make your own delicious, rustic looking shells . . . but it's not necessary.

Ingredients:

18 medium size unbaked tart shells

Filling:

• 3/4 cups brown sugar
• 3/4 cups corn syrup
• 2 eggs, beaten
• 2 tablspoons melted butter
• 1 teaspoon vanilla
• 3/4 cups broken pecans
• 1/2 cup raisins, plumped

Method:

1. Preheat oven to 350° F.
2. If using frozen tarts, set them out on a cookie sheet.
3. If using homemade pastry, roll out quite thin, cut with a tart cutter or extra large cookie cutter and line muffin tins.
4. Pour boiling water over raisins to rinse and plump them. Drain.
5. Combine all ingredients and fill tarts to about 3/4 full. The filling will rise a bit.
6. Bake for 30 minutes or until pastry is golden. Cool in pan on a rack.
7. Ease out gently by running a knife around the edges. These freeze well.

Apple-Raspberry Bars

 These bars have a nice shortbread like base with an almond flavor. I saw this recipe in my grocery store flyer and cut down on the sugar and spices from the original recipe.

Ingredients:

• 1 cup all purpose flour
• 1 cup almond meal
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2/3 cup + 1 tablespoon sugar
• 1/2 cup butter, melted and cooled
• 1 egg
• 1 teaspoon lemon zest
• 1/4 teaspoon almond extract
• 2 large apples, cored, peeled, and sliced very thin
• 6 ounces raspberries
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Method:

1. Preheat oven to 375 degrees F.
2. Grease a 9x9 inch baking dish.
3. In large bowl, whisk together the flour, almond meal, salt, baking powder and 1/3 cup of the sugar.
4. In small bowl, whisk melted butter, egg, lemon zest, and almond extract until smooth.
5. Pour this mixture over the flour mixture and work with hands to make a soft dough.
6. Pat 2/3 of the dough in pan, pricking it all over with a fork.
7. Bake until browned, 15-20 minutes.
8. In large bowl, toss fruit with spices and 1/3 cup sugar.
9. Drop the sugared fruit evenly over the bottom crust that has just browned.
10. Crumble remaining dough on top of the fruit.
11. Sprinkle with remaining 1 tablespoon of sugar.
12. Bake until top is golden brown, 30-35 minutes.
13. Cut into bars.
14. Store any leftovers in airtight container.

Yield: 9-12 bars

Oh So Good Cookies

I browsed through one of my Mom's recipe books and found this recipe that my sister Norma had copied into her book. These cookies are delicious and chock full of goodness almost like a granola cookie. I changed it up a bit..but will still call it my sister's recipe:)

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 2/3 cup whole wheat flour
• 1 cup oatmeal
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sesame seeds
• 1/4 cup sunflower seeds
• 1/4 cup coconut
• 1/4 cup chopped nuts (I used pecans)
• 1/4 cup pepitas (pumpkin seeds)
• 1/2 cup chocolate chips
• 1/2 cup raisins (I used dried cranberries)

1. Cream butter with both sugars, add egg and vanilla and mix well.
2. Combine flour, oatmeal, baking soda, salt and mix well with creamed mixture. 
3. Stir in the rest of the ingredients.
4. Drop by teaspoon on parchment lined baking sheets.
5. Bake at 375º for 10 minutes. Cool on baking rack.
6. Yields: 2 1/2 dozen

Almond Puff

For today's Flashback  Friday I'm going back to this Betty Crocker Danish pastry I posted seven years ago. It's a recipe that might takes many of us back to when we first started baking and became one of my favorites at a bridal shower in 1975. People have asked what kind of a filling it has and are always surprised that it has none and that, if fact, the pastry has no sugar in it.

Ingredients:

• 1/2 cup butter, room temp
• 1 c flour
• 2 Tbsp water
• ½ cup butter
• 1 cup water
• 1 tsp almond extract or vanilla
• 1 cup flour
• 3 eggs

frosting

• 1 1/2 icing sugar for frosting
• 2 Tbsp butter or soft margarine
• 1 tsp almond extract
• 1 - 2 Tbsp water 
• 1/2 - 1 cup roasted, slivered or chopped almonds 

1. Cut 1/2 c butter into 1 cup flour. Sprinkle 2 Tbsp water over mixture and stir with fork. Round into a ball and divide in half. 
2. On ungreased cookie sheet, pat each half into a strip, 12 x 2 1/2 inches, about 3 inches apart.
3. In small - medium saucepan, heat 1/2 c butter and 1 c water to rolling boil. 
4. Remove from heat and quickly stir in almond extract and 1 c flour. 
5. Stir vigorously over low heat until mixture forms a ball.
6. Remove from heat. Beat in eggs, one at a time, until smooth. At first it will have a slippery texture as you stir, but keep on stirring until each egg is incorporated to make a smooth pastry. 
7. Drop by Tbsp on top of strips and then spread evenly, using a wet knife, to cover strips completely, sides included.
8. Bake at 350 F for 60 - 65 min. When you take them out of the oven they will look like funny shaped , flopped French bread. Cool completely.
9. Frost and sprinkle with toasted almonds. Store uncovered or lightly covered with wax paper (room temp) to keep crisp. Can be frozen. 

Frosting: Mix  icing sugar, (confectioners sugar), soft butter, almond extract and 1 – 2 Tbsp warm water until smooth and easy to spread with a spoon.

Mrs. Janzen's Scotchie Chocolate Chip Sheet Cookie

This recipe is my friend Karin's mother's recipe. When I tasted them I asked for the recipe since Bar cookies are so quick and easy, perfect to take for school lunch or after school snacks. Plus the sweet butterscotch flavor just adds to the melt in your mouth goodness.

• 1 cup margarine or butter
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chocolate chips

1. Whip together margarine, brown sugar, white sugar til light and creamy. 
2. Add eggs one at time beating after each addition. 
3. Add vanilla.
4. Combine dry ingredients, add to butter mixture mixing until all the dry ingredients are well mixed in. 
5. Stir in chocolate chips. 
6. Pour into a greased 9x13 pan and bake for 20-25 minutes at 350.

Rice Crispie Chocolate Roll

I was introduced to this treat by another volunteer in our church kitchen many years ago. This recipe is a combination of the recipe she shared with me and one I found in our church cookbook. I have to warn you that these go fast where there are kids or teenagers! My daughter once shared her snack with a friend on a bus trip and the response was, “This is the best thing I ever tasted!”

Ingredients:

• 1 cup corn syrup
• 1 cup sugar
• 1 cup smooth peanut butter
• 3 tablespoons butter
• 6 cups Rice Crispies

filling:

• ½ cup butter
• 3 tablespoons milk
• 2 cups icing sugar
• 2/3 cup baking cocoa
• 1 teaspoon vanilla

1. In a large pot, on medium heat, bring corn syrup and sugar to boil. 
2. Stir in peanut butter and butter. Remove from heat; mix in Rice Crispies. 
3. Line a 14x18 inch cookie sheet with wax paper. Press rice crispy mixture into cookie sheet, with buttered hands.
4. In a small pot, melt 1/2 cup butter (remove from heat), add milk, icing sugar, cocoa and vanilla, stirring until smooth. 
5. Spread over flattened rice crispy mixture. 
6. Starting at wide end, roll up jelly-roll fashion, shaping and squeezing gently. Wrap in plastic and refrigerate for a few hours, until set.  (There is a sweet spot of when it's easiest to slice - don't let it harden too long)
7. With a sharp knife, slice into 1/2 inch slices. You may have to use both hands to press knife down, since it’s not a sawing motion. Keeps well in fridge if you hide it. Wrap it up and make someone smile! (freezes well too)