Chocolate Marshmallow Peanut Squares

Quick and easy instructions from Jenn G. I made these for St Michael's Christmas Tea.

Melt :
·         ½ c butter
·         1 bag chocolate chips (2 c.)
·         2 c. Butterscotch chips
·         1 c. peanut butter

Let cool.

Fold in:
·         1 bag miniature marshmallows
·         2 c Spanish peanuts from bulk zone (with skins on)

Spread in 9 x 13 pan and chill.

 

Oatmeal Chocolate Chip Cookies

1 cup (250 mL) butter, softened
1 2/3 cup (400 mL) packed brown sugar
2 eggs
1 tbsp (15 mL) vanilla
2 1/2 cups (625 mL) large-flake rolled oats
1 2/3 cup (400 mL) all-purpose flour
3/4 tsp (4 mL) baking powder
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
2 1/2 cups (625 mL) chocolate chips

Makes 5 dozen medium cookies.

Line rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days, ha-ha if they last that long, or freeze for up to 2 weeks.)
 

Oatmeal Energy Bars

2/3 c butter, softened
1 c brown sugar
1 egg
1 tsp vanilla
1 ½ c rolled oats
1 c all purpose flour
½ tsp baking powder
½ tsp baking soda
¼ c tsp salt
½ c chopped dried apricots
½ c slivered almonds
½ c dried cranberries
½ c sweetened shredded coconut

Grease or line 9x13 cake pan with parchment. In large bowl beat butter with brown sugar until fluffy. Beat in egg and vanilla. In a separate bowl whisk together flour, rolled oats, baking powder, baking soda and salt. Stir in apricots, cranberries, almonds, coconut. Fold into butter mixture. Spread in pan. Bake at 350 degrees for 30 minutes. Let cool on rack for 10 minutes. Cut into bars.

Joan Forstrom’s Cookies by Fax

I think this one got its name because it was originally passed around by fax.

1 c butter
1 ¾ c packed brown sugar
2 eggs
1 tsp vanilla
2 ½ c large oats
¾ c white flour
¾ c whole wheat flour
1 tsp baking powder
1 tsp baking soda
Cream together butter, brown sugar and eggs, vanilla. Gradually mix in dry ingredients.

Then add:
2 c shredded coconut
1 c slivered almonds
1 c chopped pecans
1 c chocolate chips
¾ c chopped dates

Sounds like a lot to add and I end up mixing by hand as my Mixmaster rebels. Any ingredients such as cranberries or raisins can be substituted.

Bake at 375 degrees for 10-12 minutes, depending on size.

Shortbread

Nellie's Shortbread

This is the shortbread we had as kids, as made by Nellie M. I’m looking for a round cookie cutter with a serrated edge, to make my cookies look like Nellie’s.

1 lb. butter
1 c. fruit sugar (scant)
4 c. flour
1 tsp vanilla

Mix and knead very well.
Roll and cut.
Bake at 375° for 5 minutes; then turn down to 300° until lightly browned.

Helen's Shortbread

When Nellie stopped making shortbread, mom sometimes got some from Helen D.

3 ½ c. flour
1 lb. butter
1 c. rice flour
1 c. fruit sugar.

Knead well. Roll out. Bake at 325°, for 15 to 17 minutes, or until golden.