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word value.
OATMEAL, DRIED CHERRY,
TOFFEE AND CHOCOLATE
COOKIES
1 cup butter or margarine,
softened
3/4 cup sugar
3/4 cup brown sugar
1 large egg
1 t. vanilla extract
1 1/2 cups oatmeal
1 t. baking soda
1 1/2 cups flour
1 cup dried cherries or
cranberries
1 cup toffee bits
1 cup mini chocolate chips
Cream together butter and both
sugars. Add egg and vanilla and mix
until creamy. Add the oatmeal,
flour and baking soda and mix until
combined, about 1 minute. Add
the cherries, toffee and chips. This
is not a wet dough. Divide the
dough into thirds and roll into logs.
Wrap the dough in plastic wrap and
chill for one hour or more.
Preheat oven to 350 F. Line a
cookie sheet with parchment. Slice
the dough into 1/4-inch slices and
bake for 8 - 12 minutes. Makes 3
dozen cookies.
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CARAMEL AND NUT
POPCORN
Caramel mixture
1 1/4 cups brown sugar
4 T. butter or margarine
1/4 cup light corn syrup
1/2 t. salt
1/4 t. baking soda
8 cups popped popcorn
2 cups nuts, such as walnuts,
pecans or whole almonds
Preheat oven to 225 F. Mix the
popcorn and nuts together in a
large bowl. Set aside.
Combine brown sugar, butter
and corn syrup in heavy medium
saucepan. Cook over medium-low
heat, whisking, until the mixture is
melted. Without stirring the mix-
ture, raise heat to high and boil
until a candy thermometer registers
255 F., about 3-5 minutes. Stir in
salt and baking soda (mixture will
bubble) and carefully stir until
smooth. Slowly pour the melted
syrup over popcorn and nuts, turn-
ing the mixture with a spatula to
coat the popcorn and nuts well.
Pour the mixture onto a cookie
sheet and bake, stirring every 5
minutes or so, for about 1 to 1 1/2
hours, or until the caramel is no
longer wet and sticky. Remove from
oven. Let cool completely and
remove from the pan (the popcorn
mixture will break). Store in an air-
tight container after completely
cooled.
S'MORE BARS
2 cups crushed graham crackers
1/3 cup sugar
6 T. butter or margarine, melted
2 cups (or more) milk chocolate
chips
4 cups mini-marshmallows
Preheat oven to 350 F. Combine
crumbs, sugar and butter in a medi-
urn bowl. Using all but 1 cup of the
mixture, press into the bottom of a
9x12 baking dish. Bake for 12-15
minutes, or until lightly browned.
Remove from oven and let cool.
Place chocolate in a microwave
safe bowl and microwave for 1 2
minutes on high, depending on the
strength of your microwave oven.
Stir until smooth. If the chocolate is
not melted, cook in 30-second
intervals and stir until smooth.
Spread all of the chocolate over
the crust. Sprinkle the marshmal-
lows over the chocolate and press
them into the chocolate as much as
possible. Sprinkle remaining crumb
mixture over the marshmallows.
Place the pan under the broiler
until the tops of the marshmallows
are lightly charred, about 30-40 sec-
onds. Let cool completely and cut
into the bar sizes you like.
-
CHOCOLATE CHIP PEANUT
BUTTER BROWNIES
6 T. butter or margarine
tablespoons (3/4 stick)
unsalted butter, room
temperature
1/2 cup crunchy peanut butter
1 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 t. vanilla extract
3/4 cup all purpose flour
1 t. baking powder
1 cup semisweet chocolate chips
Preheat oven to 350 F. Spray an
8x8 baking pan with non-stick
cooking spray.
Place butter, peanut butter and
sugars in a large bowl and beat until
smooth, about 1 minute. Add eggs
1 at a time, beating well after each
addition. Beat in vanilla. Add flour,
baking powder and beat until just
blended. Stir in chocolate chips.
Pour batter into the prepared pan
and smooth the top. Bake for 25-30
minutes, until the top is lightly
browned. Let cool completely and
cut into the size brownies you pre-
fer. Store in an airtight container. H