looking for a recipe?

Question

Hi everyone when I was little my granddad used to make sponge toffee using molasses and baking soda wondering if anyone has the recipr thanks in advance

thanks Irina for answering but its not gingerbread house I want sponge toffee

it looks like the inside of a crispy bar yellow with lots of air bubbles

Answer 1

For some reason grandparents always have the best recipes ever! I remember my grandmother use to make the best food ever!! Well anywayz this is a sponge toffee recipe I found. I hope its kinda like your grandad's

Cinder Toffee
Confectionary - Toffee

250 g / 1/2 lb sugar
1 T golden syrup
1/4 t cream of tartar
75 ml / 1/3 cup water
1/4 t bicarbonate of soda (baking soda)
1 t warm water

METHOD
Put the sugar, syrup, cream of tartar into a heavy pan and heat gently until the sugar has dissolved. Boil without stirring until a little of the mixture forms hard, brittle threads when tested in cold water (154C/309F on a sugar thermometer). Dissolve bicarbonate of soda in the t of warm water and pour into the toffee which will froth up. Stir well and pour into a shallow greased tin. Break into pieces when cold. Wrap in greaseproof paper and store in an airtight tin.

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Sponge Candy

1 c. sugar
1 c. dark corn syrup
1 Tbls. cider vinegar
1 Tbls. baking soda

Heat sugar, corn syrup, and vinegar to boiling in 2 qt. saucepan over medium heat, stirring constantly, until sugar is dissolved.

Boil without stirring, to 300' on candy thermometer (hard ball stage); remove from heat. Quickly stir in baking soda thoroughly.

Pour mixture into ungreased 13x9x2 inch pan. Do not spread! Cool and break into pieces. Can then be dipped in chocolate coating if desired

Answer 2

1

Answer 3

Angel Food Candy
Submitted by: Debbie
Rated: 5 out of 5 by 17 members Prep Time: 20 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour 15 Minutes
Yields: 30 servings
"Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating."
INGREDIENTS:
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate
confectioners' coating
DIRECTIONS:
1. Butter a 9x13 inch baking dish.
2. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
3. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

Answer 4

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Answer 5

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Answer 6

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Answer 7

I am not familiar with this recipe, but I did find one on this website. I hope it is what you are looking for.

Answer 8

Gingerbread House
Karen Haigh
Originally From: the Ottawa Citizen, by writer Kathleen Walker
We've all been intimidated by the photos. Page after colourful page of the most amazing gingerbread houses you've ever seen. Gables and verandahs... Santa's workshop or Buckingham Palace. And you say "Forget it." Too bad, because it's not that hard and it's a lot of fun. This recipe proves it, as long as you remember the following points: (1) it will take all weekend (2) don't panic (3) have everything ready before you start.
Photo taken by me of my first attempt... (the chimney's on the other side)


You will need:


a pattern
one batch of gingerbread dough
four to five batches icing glue
cookie sheets
aluminium foil
room temperature butter
flour
rolling pin
knives
spatula
cooling racks
a plywood base on which to put the house
six unopened pop cans (to hold up the roof while icing dries)
pastry bags and tips (if you don't have them, use a knife and spread the icing)
lots of candies (lifesavers make good stained glass windows; ginger snaps make great shingles)
The Pattern
Cut from paper the following:

Roof: 2 rectangles, 7 inches by 11 inches
Side walls: 2 rectangles, 5"x8"
Front and Back: base 5", total height 9". Cut door from front.

/\ /\ -
/ \ / \ 4 inches
/ \ / \ _
| | | | |
| _ | | | 5 inches
| | | | | | |
|_|_|__| |______| _

|--5"--| |--5"--|

Chimney: (optional) 1" wide.
_ _ _ _
| | | | | | | |
| | |_| | | | |
| | | / \ |
|_| |/ \|
Front Back Side1 Side2
2.5" tall 1.5" tall

Dough
Day 1

1 cup butter at room temperature
1 3/4 cups brown sugar
1 1/4 cups white sugar
2 tablespoons molasses
6 eggs
6 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon allspice

Line Several cookie sheets with alumimium foil. Butter and flour the foil.
In a large bowl, cream the butter and sugars. Beat in the molasses and eggs.

In another large bowl, sift dry ingredients. Combine mixtures and knead into a smooth ball. Cover and refrigerate at least 30 minutes.

On a well-floured surface, roll out a small amount of the dough until it's 1/4 inch thick. Place one of the paper pattern pieces on the dough and cut around the edges. Gently, using the spatula, lift the dough and place it on the prepared cookie sheet.

Put all scraps into a bowl and cover. Save these for the kids to play with, or to make gingerbread men.

To make windows and the door: Cut out a rectangle from the appropriate side. Cut the window in half to make shutters. Fill empty window holes with crushed life-savers to form stained glass windows.

To make the chimney: Cut out a rectangle big enough to hold all pieces of the chimney. When the baked dough is still warm and soft, lay the pattern on top and cut out the pieces.

Preheat the oven to 325oF. Bake 15-20 minutes or until slightly firm. Let cool on racks until firm enough to handle. Peel the foil off the sections and set the pieces aside to dry thoroughly overnight.


Icing Glue
Day 2
This recipe is for a single batch. You will probably need several, but if you make them all at once, keep them in separate bowls: it dries very quickly and is like cement. Keep it well covered: one piece of saran wrap touching the icing itself and another on the bowl.


3 egg whites
1 1/2 teaspoons cream of tartar
3 - 3 1/2 cups icing sugar

In a large bowl, beat the egg whites until they begin to foam. Add the cream of tartar and beat until the whites are stiff but not dry. Gradually beat in the icing sugar, beating for about 5 minutes until it reaches spreading consistency. Keep it covered and refrigerated until needed.
To Assemble
Day 2
Cover the plywood base with aluminium foil. Pipe (or spread with a knife) two straight lines of glue at a 90o angle from each other: one for a side wall and another for an end wall. Pipe glue on the side wall where it will meet the end wall. Place walls on base, touching each other. Hold them in place until they are dry enough to stand on their own (about 15 minutes, and you can use those pop cans as support).

Repeat with the remaining two walls, running a line of icing glue along the corners so that all the walls are glued together. Again hold walls in place until the glue is dry.

Let the roof-less house dry at least 30 minutes until the icing is firmly set.

Banish small children from kitchen; find an extra pair of hands. Pipe a lot of icing along the tops of all the walls. Run a thick line along one long side of a roof. Stick the two roof sections together at an angle and sit the two pieces on top of the house. Make sure that the roof overhang is the same at both ends of the house.

Hold the roof gently in place until it dries (the pop cans should be the right height to support them). Let dry half an hour.

While the roof is drying, attach the door to the doorway by running a line of icing glue down one side and along the base. Make sure the door is open wide enough to slide a small flashlight inside later (so you can appreciate the stained glass windows). To attach the chimney: on one side of the roof near the peak, glue one angled piece to the roof. Glue the largest rectangle to the angled piece, then glue the second angled piece in place. Lastly, if there's room, glue the smallest rectangle to the other sections. Hide any mistakes under a "snow" of icing.

Let the house dry until completely solid, preferably overnight.


To Decorate
Day 3
Remove the soda cans. Attach shutters to windows. Decorate by gluing candy to house.



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Sweet Breads

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Pineapple Cinnamon Rolls
Jody Prival

20 to 24 frilled paper liners for muffin cups
I (8-ounce) can crushed pineapple
2 (8-ounce) cans Pillsbury refrigerator crescent rolls
1/4 cup sugar
2 1/2 teaspoons ground cinnamon
2 large eggs, lightly beaten
1 (8-ounce) package Pillsbury coconut-pecan frosting mix (1 3/4 cups)

For the glaze:
1 cup powdered sugar.
2 to 3 tablespoons of the syrup from the crushed pineapple

Preheat the oven to 375oF. Place paper liners in muffin pans.
Drain the crushed pineapple in a kitchen strainer over a small mixing bowl that will catch the syrup. Press out as much of the syrup as possible with the back of a spoon. Reserve both the fruit and the juice.

Separate the crescent dough as illustrated into eight rectangles instead of sixteen triangles as directed on the package. Place four of the rectangles together to form one large rectangle measuring about 13 inches by 7 inches. Press the edges and perforations to make a smooth continuous piece of dough. Repeat with the remaining four rectangles to make a total of two large rectangles.

Mix together the sugar and cinnamon. Sprinkle evenly over the surface of the rectangles. In a small mixing bowl combine eggs, dry frosting mix, and drained pineapple. Blend well and spread this mixture evenly over the rectangles to within 3/4 inch or the edges. Starting with a 13-inch side, roll up the rectangle like a jelly roll. When completely rolled, pinch the edge to seal. Repeat with the other rectangle.

Cut each roll into ten to twelve even slices and place each slice with the cut side down into a paper-lined muffin cup. Bake at 375oF for 20 to 25 minutes until golden. Remove from the oven and let cool slightly in the pans while you make the glaze.

To make the glaze, blend the powdered sugar with enough of the reserved pineapple syrup to make an icing of drizzling consistency. When the rolls have cooled to lukewarm, drizzle the glaze from the end or the spoon decoratively in swirls over the top or each roll.

The rolls may be served warm or at room temperature. Warm is best.


Cinnamon Rolls, Cinnabon Style
Jody Prival

1/2 cup warm water
2 pkg. active dry yeast
1 tablespoon granulated sugar
1 3 1/2 oz. pkg. instant vanilla pudding
2 cups milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1/2 cup butter, melted
1+ cup sugar
1/4+ cup good quality cinnamon

In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic.

Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes).

On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing. Spread 1/2 cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar.

Slice at ~1 1/4 inch intervals. Place on greased baking pan, ~2 inches apart. Cover and let rise until double again.

Bake at 350oF for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting.


Scones
From the Joy of Cooking
Yields approximately 1 dozen.
Ari Rapkin

1 3/4 cup sifted all-purpose flour
2 1/4 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1/4 cup cold butter
2 eggs
1/3 c cream (or 1/3 c milk & some powdered milk)

Sift flour, baking powder, sugar, and salt together into a large bowl. Cut in butter until small pea sized. Beat eggs in a separate bowl. Reserve 2 Tbsp of egg. Beat cream into the remaining egg. Make a well in the dry ingredients. Pour in the liquid and combine with a few rapid strokes. Handle the dough as little as possible. Place it on a lightly floured board. Flour hands, and pat dough to 3/4 inch thick. Cut into diamonds, squares, or whatever shapes you want. Brush with reserved egg and sprinkle with salt or sugar. Bake 15 minutes at 450.
Optional additions (add to dry mixture after cutting in the butter)

1/4 cup raisins, currants, etc.
1/2 tsp orange or lemon zest
1/2 tsp cinnamon


Apple Drop Scones with Cinnamon Butter
(from theGood Housekeeping Complete Book of Home Baking cookbook, British edition)
From Bruce & Jill's Favourite Family Recipes
Makes enough for 4 people for breakfast.

1 cup flour
dash salt
1 1/2 teaspoon baking powder
1/3 cup granulated sugar
1 oz melted butter
1 egg
3/4 cup milk
1 teaspoon lemon juice
1 small, tart apple

Mix together the dry ingredients and make a well in the center. In a separate bowl, beat the wet ingredients together and pour into well in dry ingredients. Mix until smooth. Grate in the apple. Cook as you would pancakes. Serve with cinnamon butter.

Rock Cakes
These are a bit like scones, but they come out shaped like rocks. If you leave them lying around for a couple of days, they'll taste like rocks too, so eat them up fast!
Originally from: Great British Cooking, Jane Garmey
Makes about 15.
Matt Bishop

2 cups flour
1.5 tsp baking powder
3 tbsp sugar
4 oz butter
1 cup currants
2 beaten eggs
0.25 cup milk

Preheat oven to 350F.
Sieve flour, baking powder & sugar into a bowl. Cut butter into pieces and rub it into the flour until the mix resembles breadcrumbs. Stir in everything else, and mix to form a stiff batter.

Put rounded tablespoons of the batter onto a greased baking sheet, about two inches apart. Bake for 15 minutes, or until golden brown.

Cool on a rack. These will keep in an airtight tin for a few days at most.




Rhode Island Cornbread
(from the Sundays at Moosewood Restaurant cookbook)
From Bruce & Jill's Favourite Family Recipes

1 1/2 cups cornmeal
3 tablespoons butter
1 3/4 teaspoons salt
1 1/2 cups boiling water
1 pkg dry yeast
1/4 cup warm water
1/2 milk
3 1/2-4 cups flour

Place cornmeal, butter and salt in large bowl. Add boiling water and stir until butter is melted. Set aside to cool until just warm. Dissolve yeast in warm water. Stir into cornmeal mixture and blend well. Stir in milk and add flour 1 cup at a time, blending well to form a dough. Turn dough onto lightly floured board and knead for 5-10 minutes, adding flour as necessary to keep flour form sticking. Place dough in oiled bowl, cover with damp cloth and let rise until double in size. Punch down and knead 5 minutes. Return to bowl and allow to rise until doubled again. Knead for 1-2 minutes. Place in 9" round baking pan and cover. Let rise about 40 minutes or until doubled in size. Bake 45-50 minutes at 350 degrees , or until bread pulls away slightly from the edges of the pan.



Todd's Wonder Banana Bread
Sanjiv Singh
Todd VanderHayden introduced me to this wonderful recipe. He baked it often when we were rooming together. Once, I got him to bake one of these for Sonia (this is before we were married) and I mailed it to her in New Jersey. I scored big points with this move and got to be known as the "banana bread guy" among her friends. This is an excellent recipe if you have never baked bread before or never had patience with all the kneading that is required for most breads. For this recipe, you pretty much mash all the ingredients together and throw the goop in the oven. Recipe based heavily on one by James Beard.
Makes one large loaf.

1/2 stick butter or margarine
1/2 cup brown sugar
1/2 cup honey
2 eggs
3 ripe bananas, mashed
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sliced nuts or almonds

Soften the butter till it spreads easily (putting it on the defrost cycle in the microwave works nicely). Mix the butter, sugar and honey and beat for a couple of minutes. Add the eggs and thoroughly mix in the bananas. Sift together the flour, soda and salt and blend thoroughly into the mixture. Finally fold in the nuts. Butter a 12 x 4 1/2 x 2 1/2 loaf tin and pour in the batter. Bake in a preheated 350 degree oven for 1 hour, or until a knife inserted in the center comes out clean.

Lowfat Banana Nut Bread
Robert Driskill
Originally From: Family Favorites Made Lighter, Better Homes and Gardens
16 servings, 123 calories each

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 lightly beaten egg whites
1 cup mashed ripe banana (2-3 medium size)
3/4 cup sugar
3 tablespoons cooking oil
1 teaspoon finely shredded lemon peel
1/4 cup chopped walnuts

In a large mixing bowl stir together the flour, baking powder, baking soda and salt. In a medium bowl stir together the egg whites, banana, sugar, cooking oil and lemon peel. Add to the flour mixture, stirring just till combined. Stir in the walnuts. Pour the batter into a nonstick 8x4x2 loaf pan. Bake in a 350oF oven about 50 minutes or till a wooden toothpick inserted near the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove the bread from the pan and cool completely on the rack.


Cranberry Bread
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

2 eggs, beaten
1 cup orange juice
1/4 cup water
2 grated orange rinds
1/4 cup melted butter
4 cups flour
1 teaspoon salt
1 tablespoon baking powder
2 cups sugar
1 cup chopped nuts
2 cups chopped cranberries

Combine first five ingredients. Sift dry ingredients and blend well with creamed mixture. Add nuts and cranberries. Turn into 2 greased and wax-paper lined loaf pans. Bake at 325 degrees for 40 minutes. Lower heat to 300 degrees and bake 40 minutes more. Remove bread from pans and peel wax paper before cooling. Can be frozen.




Cranberry-Nut Bread
From Bruce & Jill's Favourite Family Recipes

2 cups sifted flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup shortening
3/4 cup orange juice
1 tablespoon grated orange rind
1 beaten egg
1/2 cup chopped nuts
1 1/2 cups coarsely chopped cranberries, fresh or frozen

Sift together dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice, rind and egg; pour into dry ingredients. Mix just enough to dampen. Fold in nuts and fruit. Spoon into one large or two small loaf pans (spread edges higher than center). Bake at 350 degrees about one hour or until toothpick comes out clean. Remove and cool. Store overnight before slicing.



Orange Nut Bread
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

1 medium orange
1 cup raisins
2 tablespoons melted butter
1 teaspoon vanilla
1 beaten egg
2 cups flour
1/5 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1/2 cup nuts

Squeeze juice from orange into 8 oz measuring cup; add boiling water to fill. Blend orange rind in food processor with raisins. Add orange juice. Stir in shortening, vanilla and egg. Add dry ingredients and beat well. Stir in nuts. Bake in wax-paper lined loaf pan at 350 degrees for an hour.




Persimmon Nut Bread
(from the kitchen of Veryl Robinson)
From Bruce & Jill's Favourite Family Recipes

6 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon baking soda
1 cup persimmon pulp
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 teaspoon grated orange rind
1 cup chopped dates
1 cup chopped nuts

Cream butter and sugar. Add eggs one at a time, beating well after each. Dissolve soda in persimmon pulp and add to creamed ingredients. Combine dry ingredients and stir into creamed mixture. Add orange rind, dates and nuts and mix well. Bake in loaf pan at 350 degrees for about 75 minutes or until toothpick comes out clean. Cool and slice.




Zucchini Bread
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

2 cups sugar
1 cup vegetable oil
2 eggs
3 teaspoons vanilla
2 cups grated zucchini
1 teaspoon salt
1 teaspoons baking soda
1/2 teaspoons baking powder
3 cups flour
3 teaspoons cinnamon

Blend all ingredients together. Bake in greased loaf tin at 350 degrees for 1 hour or until done.



Zucchini Nut Bread
Karen Haigh
Originally From: Family Favorites Made Lighter, Better Homes and Gardens
16 servings

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
2 lightly beaten egg whites
1 1/2 cup finely shredded zucchini
3/4 cup sugar
3 tablespoons cooking oil
1 teaspoon finely shredded lemon peel
1/4 cup chopped walnuts

In a large mixing bowl stir together the flour, baking powder, baking soda salt and cinnamon. In a medium bowl stir together the egg whites, zucchini, sugar, cooking oil and lemon peel. Add to the flour mixture, stirring just till combined. Stir in the walnuts. Pour the batter into a nonstick 8x4x2 loaf pan.
Bake in a 350oF oven about 50 minutes or till a wooden toothpick inserted near the center comes out clean.

Cool the bread in the pan on a wire rack for 10 minutes. Remove the bread from the pan and cool completely on the rack.

113 calories per serving (16 servings)


Coffee Bread (Pulla)
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

1 pint milk
3/4 cups butter
1 cup sugar
1 teaspoon salt
7 cups flour
3 egg yolks
1 1/2 tablespoons cardamom seeds
1 pkg yeast
1/4 warm sugar water

Scald milk, butter, sugar and salt. Stir in 3 cups flour and mix to make medium batter. Add egg yolks and cardamom, mix well. Dissolve yeast in warm water; when cooled, add to batter. Let rise until double, then punch down. Add remaining flour and knead. Let rise until double, cut into four parts. Shape into loaves or braid. Spread with egg whites for glaze, if desired. Bake at 350 for 40-45 minutes



Apple Rolls
(makes 30 rolls)
Ari Rapkin

1/4 c butter
2 pkgs. active dry yeast
1 3/4 c water (105-115 degrees F)
1/2 c buttermilk
8 Tbsp sugar
2 tsp ground cinnamon
2 eggs
1 c whole wheat flour
4 c all-purpose flour
4-6 apples
2 Tbsp sesame seed

Melt butter. In a bowl, dissolve yeast in warm water. Add buttermilk, melted butter, 6 Tbsp sugar, 1 tsp cinnamon, 1 egg, and whole wheat flour. Stir to blend. Add the all-purpose flour. Knead dough until smooth and elastic, then let rise in a warm place for about 40 minutes. Punch down. Peel apples and cut them into wedges. On a floured board, knead dough until satiny. Divide into 3 parts. Roll each out into a rectangle. Cut each rectangle into 10 squares. Place one apple wedge in the middle of each square. Combine remaining sugar and cinnamon. Sprinkle mixture over apple wedges. Fold dough over apples to cover completely. Place rolls on a greased baking sheet, seam-side down. Brush with beaten egg, then sprinkle with sesame seed. Bake at 400 for about 8 minutes. Increase temperature to 425 and bake for another 4 minutes until golden brown. Cover and cool on a wire rack.
FREEZING: These apple rolls freeze well. Wrap in small batches. Thaw before re-heating at 350.



Scotch Bread
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

3 cups flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 cup rolled oats
2 eggs, lightly beaten
2/3 cups molasses
2 cups milk
3 tablespoons vinegar
1/2 cup chopped nuts
1 1/2 cups raisins

Sift together dry ingredients. Stir in oats. Add eggs, molasses, vinegar and milk; mix well. Stir in nuts and raisins. Turn into 2 greased loaf pans. Bake at 350 degrees for 1 hour.




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Brownies

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Saucepan Brownies
Jody Prival
Makes 5-6 dozen brownies.

2/3 cups shortening
4 squares unsweetened chocolate
1 cup brown sugar, firmly packed
1 cup granulated sugar
4 large eggs
1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup chopped nuts
2 teaspoon vanilla

Melt shortening, chocolate, and sugar over moderate heat, stirring occasionally. Remove from heat and beat in eggs. Sift together flour, salt, and baking soda, and add to chocolate mixture. Stir in chopped nuts and vanilla. Pour batter into two greased 9x9 pans. Bake at 325oF for 20-25 minutes. Cool in pan 15-20 minutes; turn out and cool on rack.
Optional: Ice with chocolate nut icing.


Bran Brownies
From Bruce & Jill's Favourite Family Recipes
Makes about 24.

3 tablespoons cocoa powder
1 tablespoon instant coffee
1 tablespoon water
2 very ripe bananas
2 cups sugar
6 egg whites
1 teaspoon vanilla
1 cup oat-bran meal
1/4 teaspoon salt
1 cup chopped nuts
1 cup raisins

Combine first four ingredients and mix well. Add sugar, egg whites and vanilla and mix well. Stir in remaining ingredients. Pour into greased and floured 9" baking pan. Bake at 350 degrees for 45 minutes.


Churchill Brownies
(from the kitchen of the '91-92 Churchill Scholars)
From Bruce & Jill's Favourite Family Recipes
Serves 4-6 people.

1 stick butter (1/4 pound)
1/2 cup cocoa powder
2 eggs
1 cup sugar
1 teaspoon vanilla
1/2 cup flour
1 cup chocolate chips

Melt butter over medium heat; stir in cocoa. In separate bowl, beat together eggs, sugar and vanilla. Combine all ingredients and stir until mixed. Bake in greased 9' square pan for 20 minutes; the brownies should be gooey.



German Cream Cheese Brownies
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

4 oz sweet chocolate squares
5 tablespoons butter
3 oz cream cheese
1 cup sugar
3 eggs
1/2 cup + 1 tablespoon flour
1 1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
1/4 teaspoon almond extract

Melt chocolate and 3 tablespoons butter. Cool and set aside. Cream remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar, creaming until light and fluffy. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. Beat remaining eggs well. Add remaining 3/4 cup sugar, beating until thickened. Add baking powder, salt and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract and remaining 1 teaspoon vanilla. Measure 1 cup chocolate mixture and set aside. Spread remaining chocolate batter in 9" greased pan. Top with cream cheese mixture and swirl to marble. Cover with remaining chocolate batter. Bake at 350 degrees for 35-40 minutes. Cool then cut into 24 squares.




Fudgy Brownies
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

4 squares unsweetened baking chocolate
1/2 cup butter
4 eggs
2 cups sugar
1 cup flour
1 teaspoon vanilla
1 cup chopped walnuts

Melt chocolate and butter in double boiler. Cool slightly. Beat eggs until foamy. Gradually add sugar to eggs, beating well after each addition. Blend in chocolate. Stir in flour. Add vanilla and nuts. Spread in greased 9" square pan. Bake at 325 degrees for 40 minutes. Cool then cut into 24 squares.



Moosewood Fudge Brownies
Sanjiv Singh

1/2 lb butter softened (not melted)
5 oz. bitter chocolate (melted and cooled)
1 3/4 cups light brown sugar
5 eggs
1 1/2 teaspoon pure vanilla extract
1 cup flour
Optional (one of the following):
1/2 cup chopped walnuts
1 tablespoon instant coffee
1 teaspoon grated fresh orange or lemon rind
1 over-ripe banana, mashed
1/2 cup chocolate chips

Cream the butter with the brown sugar and eggs. Add the vanilla extract. Beat in the melted cooled chocolate and flour. Add optional ingredients if any. Spread into a buttered 9" X 13" baking pan and bake for 20 minutes at 350 degrees. Cool and serve with whipped cream.

Rich Brownies
Marni Friedman

1/2 cup butter
4 oz unsweetened baking chocolate
4 eggs
pinch of salt
1 1/2 cup sugar
1 1/2 teaspoon vanilla
1 cup flour

Melt the butter and chocolate together. Let cool for a few minutes. Beat the eggs and salt together until very fluffy. Gradually add the sugar while continuing to beat mixture. Add the vanilla. Sprinkle the flour over the egg mixture. Fold the flour gently into the batter. Butter a cake pan or a 9 inch square pan. Pour in the batter. Bake at 350 degrees for 30 minutes. Center will remain moist.

Blondies
(aka white brownies)
Ari Rapkin

2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 c butter or margarine
2 c packed brown sugar
2 eggs
1 tsp vanilla
1 c chopped walnuts

Combine flour, baking powder, and salt. Melt butter and remove from heat. Stir in sugar. Mix in eggs and vanilla. Stir dry ingredients and walnuts into sugar mixture. Spread in a greased 13x9x2 pan. Bake at 350 for 20 to 25 minutes. Cut into bars while warm. Makes about 4 dozen.

Butterscotch Brownies
Marni Friedman

1/4 cup butter
1 cup brown sugar
1 egg
1 1/2 teaspoon vanilla
1/2 cup flour
1 teaspoon baking powder
optional: 1 cup chopped almonds, walnuts, or pecans

Melt the butter. Add the brown sugar and stir well to dissolve. If needed, heat the mixture slightly to aid the dissolving. Let cool for a few minutes. Stir in the egg and vanilla. Add the flour and baking powder. Stir to combine. Add the nuts. Pour into a greased cake pan. Bake 20-25 minutes at 350 degrees.


Butterscotch Brownies
(from the kitchen of Sue McCullough)
From Bruce & Jill's Favourite Family Recipes

2/3 cup butter
1 1/2 cups light brown sugar
1 cup sifted flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
1/2 cup chopped nuts
1 cup shredded coconut

Melt butter and combine with sugar. Cool slightly and combine with remaining ingredients. Pour into greased and floured 9" square pan. Bake at 350 degrees for about 40 minutes or until done. Cool and cut into 24 bars.




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Cookies

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Chocolate Almond Flutes
Karen Haigh
Originally from: Eating Well, Feb 1996
Makes about 10 flutes

1/4 sliced almonds (1oz)
3 tablespoons all-purpose white flour
3 tablespoons Dutch-process cocoa powder
pinch of salt
2 large egg whites
1/2 cup sugar
1 tablespoon vegetable oil (preferably Canola)
1 tablespoon butter, melted
1/2 teaspoon pure vanilla extract
powdered sugar for dusting

Preheat oven to 325oF. Spray one or two baking sheets with non-stick cooking spray. Line with parchment paper or aluminum foil and spray again.
Place almonds, flour, cocoa and salt in food processor or blender and process until almonds are finely ground; set aside.

In a mixing bowl, whisk together egg whites, sugar, oil, butter and vanilla. Add the flour/almond mixture and whisk until well blended.

Drop 1 tablespoonful of batter onto a prepared baking sheet. With a metal spatula or the back of a spoon, spread the batter into a circle 4 to 4.5 inches in diameter. Repeat with the remaining batter, leaving ample space between cookies --- you will have room for about 3 per sheet. Bake for 10-12 minutes, or until the tops of the cookies are firm. Immediately life the parchment or foil from the baking sheet and place it on the counter. Carefully slip a flat metal spatula under each cookie to loosen it. Return the cookies to the baking sheet and place in the oven for about 1 minute to soften. To shape, wrap each (warm) cookie loosely around a wooden spoon handle to form a flute. If the cookie hardens before you finish shaping it, soften in the oven for a minute or so.

Transfer the shaped cookies to a wire rack to finish cooling. They may be stored in an airtight container for up to 1 week. Before serving, dust the edges of the flutes with powdered sugar. Serve with ice cream and fresh fruit.


Chocolate-Orange Chocolate Chip Cookies
Makes about 2 1/2 dozen cookies
Ari Rapkin

1 + 1/3 cup sugar
2/3 cup margarine or butter, softened
1 Tbsp + 1 tsp grated orange peel
1 egg
1 1/2 cups all-purpose flour
1/3 cup cocoa
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 cup chopped pecans
6 oz. semi-sweet chocolate chips (1 cup)

Heat oven to 350. Mix 1 cup sugar, the margarine, 1 Tbsp grated orange peel and the egg in large bowl. Stir in flour, cocoa, salt, baking powder, and baking soda. Stir in pecans and chocolate chips.
Roll dough into 1-1/2 inch balls. Mix 1/3 cup sugar and 1 tsp grated orange peel. Roll balls of dough in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2-inch thickness with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet.


Black & Whites
Rob Driskill
Originally From: Mrs. Fields Cookie Book

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
3/4 cup white sugar
1 cup salted butter, softened
3 large eggs
2 teaspoons pure vanilla extract
1 cup (5 1/4 oz) semi-sweet chocolate chips
1 cup (5 1/4 oz) white chocolate chips

Preheat oven to 300oF.
In medium bowl, combine flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside.

Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at a medium speed until smooth. Add the flour mixture and chocolates, and blend at low speed until just combined. Do not over-mix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool, flat surface.


Dave's Deadly Chocolate Chip Cookies
Sanjiv Singh
This recipe comes from Dave Wettergreen who swears by it. He claims that he almost always has the dough in his fridge, ready to whip up into cookies. From his instructions it is clear that he has definitely made inroads into mastering the art.

2 1/4 cups of flour
1 1/2 cups of brown sugar
1 cup (2 sticks) of butter
1 teaspoon baking soda (not baking powder)
1 teaspoon salt
2 teaspoons of vanilla extract
2 eggs
12 oz. of chocolate chips
2 cups of walnuts

The toll house recipe says carefully add the ingredients, mix this with that, dry stuff first... Bag all that. Get a big bowl, and throw in everything except the chips & the nuts. Mix this around. If the butter is soft it goes fast. If the butter is frozen it takes patience. Then add the chocolate chips and the nuts.
Scoop out heaping tablespoon fulls of dough and put them on a baking pan about two inches apart.

A few notes: Instead of butter you can use margarine or some butto-marga-blend. Don't leave out the salt, it's what really makes chocolate chip cookies happen. If you're worried about your health what are you eating chocolate chip cookies for? Some people have complained that my cookies are too rich and they get dizzy or feel buzzed. Mix at your own risk.

The dough can be saved in the refrigerator for 5 days or so. Probably longer. Maybe indefinitely.

Now the baking. The parameters to cookie baking are virtually unlimited -- altitude, humidity, oven thermal-stability. Again, punt the neurotic approach. Set the oven to about 375F degrees. If you remember to preheat, even better. A cold oven tends to make them melt before they bake so you get flat crispy cookies rather than what crispy on the edges and gooey in the middle, but these are fine aesthetic points.

Bake the cookies in for 9-10 minutes and then check them. Raising or lowering the rack can effect how the cookies bake but its not clear exactly how. All sorts of hypotheses can be considered while the cookies burn in the mean time. Just keep giving them another minute or two until they are done.

I think that cookies are done when they are brown on the edges and bottom but just transitioned from the dough state in the middle. Sort of a dough triple point. Cookie nirvana. When they look done, take them out and eat immediately. You will be horribly burned but it's worth it. Enjoy.




Chocolate Chip Cookies
(from the Better Homes and Gardens New Cook Book, 1962 edition)
From Bruce & Jill's Favourite Family Recipes
Makes 6-7 dozen.

1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
2 cups chocolate chips
1 cup chopped nuts

Cream together first five ingredients until light and fluffy. Stir dry ingredients into creamed mixture. Stir in nuts and chocolate chips. Drop by heaping teaspoonsful onto greased cookie sheet. Bake 10-12 minutes at 375 degrees .


The Infamous Neiman-Marcus $250 Cookies
The story is nonsense, but the cookies are pretty good.
Makes approx. 9 dozen cookies
Ari Rapkin

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups oatmeal, powdered in blender
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
1 8 oz. Hershey Bar (grated)
3 cups chopped nuts

Cream the butter and both sugars. Add eggs and vanilla. Combine flour, oatmeal, salt, baking powder, and soda. Add to wet ingredients. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.


Chocolate Chip-Oatmeal Cookies
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes
Makes about 3 dozen.

1/2 cup butter
6 tablespoons packed brown sugar
6 tablespoons granulated sugar
3/4 teaspoon vanilla
1 egg
3/4 cup flour
1/2 teaspoon salt
1 cup instant oats
1 cup chocolate chips

Beat butter, sugars and vanilla until creamy. Beat in egg. Sift together dry ingredients and add to creamed mixture, beating well. Stir in oats and chocolate chips. Drop by rounded teaspoonsful onto lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes.



Oatmeal-Chocolate Chip Cookies
(from the kitchen of Ann Lucas)
From Bruce & Jill's Favourite Family Recipes

3/4 cup butter
1/2 cup granulated sugar
1 cup brown sugar
1 egg
1/4 water (or favorite liqueur)
3/4 cup flour (for softer cookie use 1 cup)
1/2 teaspoon baking soda
1 tablespoon vanilla
3 cups oatmeal
12 oz. chocolate chips

Blend together butter and sugars. Add egg and water and whip until creamy. Add flour, soda and vanilla, again beating until creamy. Add oatmeal and stir well. Stir in chocolate chips. Spoon onto greased cookie sheet and bake at 350 degrees for 12-18 minutes.



Nanaimo Bars
Karen Haigh
Originally From: Saskatoon Community Clinic Cookbook

1/2 cup butter
1/4 cup white sugar
3 tablespoons cocoa
1 egg
2 cups graham wafer crumbs
1/2 cup coconut
1/2 cup chopped walnuts

Melt butter and stir in remaining ingredients. Spread in the bottom of a 9" square cake pan. Chill.

2 cups icing sugar
1/4 cup butter
2 tablespoons custard powder
Milk or cream

Cream above items together, adding just enough milk to get a soft icing consistency. Spread on top of chilled mixture.

3 squares dark chocolate
1 tablespoon butter

Melt chocolate, add butter and pour over base. Chill at least one hour before serving. Will keep indefinitely.


Chocolate Crinkles
(from the Better Homes and Gardens New Cook Book, 1962 edition)
From Bruce & Jill's Favourite Family Recipes
Makes about 4 dozen.

1/2 cup shortening
1 2/3 cups sugar
2 teaspoons vanilla
2 eggs
2 squares baking chocolate, melted
2 cups flour
2 teaspoons baking powder
1/3 cup milk
1/2 cup chopped nuts
confectioner's sugar

Cream sugars, shortening and vanilla. Add eggs and beat in well. Beat in chocolate. Sift together dry ingredients, blend into creamed mixture alternately with milk. Add nuts. Chill 3-4 hours. Form into 1" balls and roll in confectioner's sugar. Place on greased cookie sheet 2" apart. Bake at 350 degrees about 15 minutes. Cool slightly before removing from pan.


Banana Chocolate Chip Bars
Jody Prival

2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
2/3 cup sugar
2/3 cup brown sugar, packed
1 teaspoon vanilla
1 egg
1 cup mashed ripe bananas (about 2 medium)
1 cup semi-sweet chocolate chips

Stir flour, baking powder, and salt together. In a large bowl cream together shortening and sugars until light and fluffy. Beat in vanilla and egg. Blend in banana, then flour mixture. Stir in chocolate chips. Spread evenly in a greased and floured 10 1/2 x 15 1/2 pan. Bake at 350oF 20-25 minutes until golden brown. Cool 15 minutes and cut into bars.

Banana Drop Cookies
Ari Rapkin

2 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1/2 tsp cinnamon
1/2 c butter or margarine
1 c sugar
2 eggs
1/2 tsp vanilla
1 c mashed banana
1/2 c chopped walnuts

Stir together flour, baking powder, baking soda, salt, and spices. In a mixer bowl, beat butter or margarine for 30 seconds. Add sugar and beat until fluffy. Add eggs and vanilla. Beat well. Add dry ingredients and banana alternately, beating after each addition. Stir in walnuts. Drop by teaspoons onto well-greased cookie sheet. Bake at 375 for 10 to 12 minutes. Remove from cookie sheet immediately and cool on wire rack. Frost cooled cookies with Banana Butter Frosting.


Cherry Blinks
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes
Makes about 3 dozen.

1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 sugar
1/3 cup shortening
1 egg
1 1/2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 cup crushed cornflakes
maraschino cherry halves

Mix well all ingredients except raisins, walnuts, cornflakes and cherries. Stir in raisins and nuts. Drop dough into cornflakes by teaspoonsful; roll until covered. Top with cherry half and bake at 375 degrees for 10-12 minutes.


Basic Drop Cookies
Ari Rapkin

1 1/4 c flour
1/2 tsp baking soda
1/2 tsp salt
1/4 c butter or margarine
1/4 c shortening
1/2 c sugar
1/4 c packed brown sugar
1 egg
1 tsp vanilla

Combine flour, baking soda, and salt. Beat butter and shortening for 30 seconds. Add sugars and beat until fluffy. Add egg and vanilla, beating well. Beat in dry ingredients. Drop by teaspoons onto greased cookie sheet. Bake at 375 for 8 to 10 minutes. Cool on a wire rack.
Variations:

Lemon Yogurt Cookies
Pineapple-Coconut Cookies
Spicy Oatmeal-Raisin Cookies


Lemon Yogurt Cookies
Ari Rapkin
Make Basic Drop Cookies, adding 1/2 c lemon yogurt and 1/2 c chopped toasted almonds. When cookies are cool, frost with a mixture of 2 c powdered sugar and 1/4 c lemon yogurt.



Fruit Squares
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes

1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup shortening
3/4 cup water
1 cup raisins
1 cup chopped dates
3 eggs
2 cups whole wheat flour
1/2 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon mace
1/2 teaspoon cloves

In 2 quart saucepan, combine sugar, molasses, shortening, water, raisins and dates. Bring to boil, then remove from heat. Let stand in saucepan until mixture reaches room temperature, about 30 minutes. Beat in eggs until smooth. Stir in all remaining ingredients and beat until smooth. Pour into greased 9" square pan. Bake at 350 degrees for 40 minutes or until firm to touch in center. Cool and cut into 24 squares.



Lemon Squares
Ari Rapkin

6 Tbsp butter or margarine
1 c sugar, divided
1/4 tsp salt
1 c + 2 Tbsp all-purpose flour
2 eggs
1/4 tsp finely shredded lemon peel
3 Tbsp lemon juice
1/4 tsp baking powder
powdered sugar (optional)

Grease an 8x8x2 baking pan. Beat butter for 30 seconds. Add 1/4 c sugar and salt, beating until fluffy. Stir in 1 c flour. Pat dough onto bottom of pan. Bake at 350 for 15 minutes. Meanwhile, beat eggs. Add remaining 3/4 c sugar, 2 Tbsp flour, lemon peel, lemon juice, and baking powder. Beat 3 minutes or until slightly thickened. Pour over baked layer. Bake at 350 for 25 to 30 minutes or until light golden brown around edges and center is set. Cool. Sift powdered sugar over top if desired. Cut into bars.

Fruit Cake Cookies
Jody Prival
Makes about 7 dozen

1 1/2 cups golden raisins
1/4 cup diced citron
1/2 pound chopped candied cherries
1/4 cup rum
1/2 cup sweet butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 cups unsifted all-purpose flour
1/2 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup chopped pecans
10X (confectioners') sugar

Put raisins, citron, and cherries in a bowl. Pour on the rum and let stand for 1 hour.
Cream the butter. Add sugar and eggs and beat until fluffy. Sift flour with baking soda, spices, and salt. Add to the butter mixture and blend well. Add nuts and the rum-soaked fruit. Cover and refrigerate overnight. Preheat oven to slow (325oF). Grease cookie sheets. Form batter into balls the size of walnuts.

Bake on cookie sheets for 10 to 12 minutes at 325oF. Cool on wire racks. Sprinkle with 10X sugar.


Lemon Tea Cookies
Notes: (1) I wasn't thrilled with the glaze. It was difficult to work with, and just soaked into the cookies, which became sticky-topped and mushy. Maybe powdered sugar would work better, possibly with some cornstarch too. (2) The amount of lemon peel specified gives a delicate lemon flavor. If you like strong lemony flavor, you should add more peel.
Ari Rapkin

1/4 c + 2 tsp lemon juice
1/2 c milk
1 3/4 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c butter or margarine
1 1/2 c sugar, divided
1 egg
1 tsp finely shredded lemon peel

Stir 2 tsp lemon juice into milk; set aside. Stir together flour, baking powder, baking soda, and salt. Beat butter for 30 seconds. Add 3/4 c sugar and beat until fluffy. Add egg and lemon peel, beating well. Add dry ingredients and milk alternately, beating after each addition. Drop by teaspoons onto an ungreased cookie sheet. Bake at 350 for 12 to 14 minutes. Stir remaining 3/4 c sugar into remaining 1/4 c lemon juice to make glaze. Remove cookies from cookie sheet immediately when done, and brush with glaze.

Lemon Snowballs
Jody Prival
Makes 3 1/2 dozen.

Lemon Frosting:
1 cup 10X (confectioners') sugar
2 tablespoons sweet butter, melted
1 tablespoon lemon juice

Cookies:
1 cup (2 sticks) sweet butter
1/2 cup 10X (confectioners')sugar
11/2 cups unsalted all-purpose flour
3/4 cup cornstarch
1/4 teaspoon salt
2 teaspoons grated lemon rind
1 cup finely chopped, toasted blanched almonds

Frosting: Beat sugar, melted butter and lemon juice in a small bowl until smooth.
Cookies: Preheat oven to moderate (350oF). Grease cookie sheets. Cream butter with sugar. Add flour sifted with cornstarch and salt. Mix in the lemon rind. Shape into 1-inch balls and roll in the chopped nuts, pressing them in. Bake about 15 minutes. Cool on wire rack. Drizzle with Lemon Frosting.


Magic Cookie Bars
Jody Prival

1/2 cup (1 stick) margarine, melted
1 1/2 cups graham cracker crumbs
1 cup chopped nuts
1 cup (6 oz.) chocolate chips
1 1/3 (3 1/2 oz.) flaked coconut
1 1/3 cups (15 oz.) sweetened condensed milk

Pour melted margarine onto bottom of a 13x9x2 inch pan. Sprinkle crumbs evenly over margarine. Sprinkle nuts over crumbs, then chocolate chips, then coconut. Pour sweetened condensed milk evenly over coconut. Bake at 350oF for 25 minutes or until lightly browned on top. Cool in pan 10-15 minutes and cut into bars.

Almond Cookies
Ari Rapkin

2 3/4 c all-purpose flour
1 c sugar
1/2 tsp baking soda
1/2 tsp salt
1 c lard
1 slightly beaten egg
2 Tbsp milk
1 tsp almond extract
halved blanched almonds or almond slivers

Stir together flour, sugar, baking soda, and salt. Cut in lard until mixture resembles cornmeal. Combine egg, milk, and almond extract. Add to flour mixture, blending thoroughly. Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Press an almond half or a few almond slivers into the top of each cookie, flattening the cookie slightly. Bake at 235 for 16 to 18 minutes. Cool on a wire rack.

Apple-Filled Oatmeal Cookies
Ari Rapkin

1 c all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp salt
1/2 c butter or margarine
1/2 c packed brown sugar
1 egg
1/4 c milk
3/4 c quick-cooking rolled oats

Prepare Apple Filling. Combine flour, baking powder, spices, and salt. Beat butter for 30 seconds. Add brown sugar and beat until fluffy. Add egg, beating well. Add dry ingredients and milk alternately, beating after each addition. Stir in oats. Drop by teaspoons onto greased cookie sheet. Make a depression in the center of each cookie, and fill with 1 tsp of Apple Filling. Bake at 375 for 10 to 12 minutes.

Apple Filling
1 1/2 c finely diced peeled apple
1/2 c sugar
1/3 c raisins
1/3 c chopped pecans
2 Tbsp water

Combine all ingredients in a saucepan. Cook and stir until thick and apples are tender.

Fruit-Filled Oatmeal Bars