We know the meaning of the 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. H oliday Retirement Corp. has been providing gracious retirement living to America's seniors for nearly thirty years. 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Rochester Rd., Ste. 2300, Rochester Hills, MI 48307 • (248) 844-8845 • 1-888-852-6995 116 Detroit Jewish News 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