Archive | November 2012

SEVEN LAYER BARS

Ingredients

  • 1/2 Cup Butter (Melted)
  • 1 Cup Graham cracker crumbs
  • 1 Cup Coconut
  • 2 Cups Semisweet Chocolate Chips
  • 2 Cups Butterscotch chips
  • 1 1/2 Cups Walnuts
  • 1 15 oz. Sweetened condensed milk

Directions

  1. Layer each ingredient in a 9×13 baking dish in the order given topping with the sweetened condensed milk
  2. Bake at 350 degrees for 30 minutes

AUSTRIAN JAM COOKIES

Ingredients

  • 2 Cups Butter (Soft)
  • 2 Cups White Sugar
  • 4 tsp Vanilla Extract
  • 5 Cups White flour
  • 2 1/2 Cups Chopped almonds
  • Raspberry jam
  • 4 eggs (Separated)

Directions

  1. Beat butter, sugar, vanilla and egg yolk in a medium bowl
  2. Stir in flour
  3. Gather dough into a ball and chill for several hours
  4. Roll into balls
  5. Dip into slightly beaten egg white and roll in almonds
  6. Place on ungreased cookie sheet one inch apart
  7. Press and indentation with thumb in each and fill with jam
  8. Bake at 300 degrees for 20 minutes or until lightly golden

CASHEW CHEWS

Ingredients

  • 4 Cups Butterscotch chips
  • 2 Cups Semisweet Chocolate Chips
  • 1 Cup Broken cashews
  • 1 Can Chinese noodles

Directions

  1. Melt chips in a double boiler
  2. Add cashews and Chinese noodles and mix thoroughly
  3. Drop by teaspoon full on wax paper
  4. When set store in air tight container

CHOCOLATE CRACKLES

Ingredients

  • 6 oz Unsweetened chocolate
  • 3/4 Cup Salad oil
  • 3 Cups White Sugar
  • 6 Eggs
  • 3 tsp Vanilla Extract
  • 3 Cups All-purpose flour
  • 3 tsp Baking powder
  • 3/4 tsp Salt
  • 3/4 Cup Walnuts
  • Powdered sugar

Directions

  1. Melt chocolate with salad oil
  2. Add to sugar, eggs, vanilla, baking powder, flour, salt and walnuts
  3. Refrigerate over night or for several hours
  4. Roll into balls
  5. Roll balls in powdered sugar
  6. Bake at 350 degrees for 10 to 12 minutes

CHOCOLATE FUDGE

Ingredients

  • 1 12 oz. Package Semisweet Chocolate Chips
  • 1 12 oz package Milk Chocolate Chips
  • 2 Cups Chopped Walnuts
  • 2 Cups Miniature marshmallows
  • 1 Cup Butter (Soft)
  • 2 tsp Vanilla Extract
  • 4 1/2 Cups White Sugar
  • 1 Large can Evaporated milk

Directions

  1. Mix chips, walnuts, marshmallows and butter and set aside in large bowl.
  2. In large pan mix sugar and milk and bring to a boil for 10 minutes
  3. Add to other ingredients and beat with a mixer for 5 minutes
  4. Add vanilla
  5. Grease cookie sheet or 9×13. Pour in fudge and refrigerate.

KRUNCHERS

Ingredients

  • 16 oz Almond Vanilla Almond Bark or vanilla chips
  • 1/2 Cup Chunky peanut butter
  • 3/4 Cup Rice Krispies
  • 1 Cup Miniature marshmallows
  • 1 Cup Dry Roasted Peanuts

Directions

  1. Melt Almond Bark in double boiler
  2. Remove from heat and add peanut butter
  3. Mix thoroughly and add remaining ingredients
  4. Drop by tablespoon onto wax paper
  5. Cool
  6. Increase Rice Krispies and/or marshmallows to suit your taste

LEMON BARS

Ingredients

  • 2 Cups All-purpose flour
  • 4 Tbsp All-purpose flour
  • 1 Cup Butter (Soft)
  • 1/2 Cup Powdered sugar
  • 4 Eggs
  • 2 Cups White Sugar
  • 1 tsp Baking Powder
  • 3 Tbsp Lemon Juice and zest

Directions

  1. Mix together 2 cups flour, butter and powdered sugar and pat into a 9×13
  2. Bake for 20 minutes at 350 degrees
  3. Beat eggs until light
  4. Add remaining 4 tablespoons of flour, white sugar, and baking powder and mix well
  5. Add lemon juice, zest and beat. Pour over hot crust
  6. Bake for 25 minutes at 350 degrees
  7. Cool slightly and cut into bars