CLUB RECIPES

 

World's Best Cookies

(aka Barb's mom's favorite cookie recipe)


1 cup butter

1 cup brown sugar

1 cup salad oil

1 cup crushed corn flakes or Total or similar cereal

½ cup chopped pecans

1 tsp. soda

1 tsp. vanilla (or peanut butter extract)

1 cup sugar

1 egg

1 cup rolled oats

1 cup coconut

3 ½ cups all-purpose flour

1 tsp. Salt


Heat oven to 325. Cream sugars and butter til light and fluffy. Mix in egg. Add oil and vanilla. Add oats, corn flakes, coconut, and nuts. Stir well, then add flour, soda, and salt. Form into walnut sized balls on ungreased cookie sheets, flatten with fork. Bake approx. 18 minutes. Cool before removing from cookie sheet. They freeze well.


Be creative – add a few chocolate chips or raisins.

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 ROCKY LEDGE BARS

 1/2 cup unsalted butter at room temperature           1 cup butterscotch chips

2 1/4 cups all-purpose flour                                        1 cup miniature marshmallows

2 1/4 tsp baking powder                                             1 cup coarsely chopped semi-

1 tsp coarse salt                                                           sweet chocolate

1 1/2 cups packed dark brown sugar                        1 cup coarsely chopped white

3 large eggs                                                                  chocolate

1 tsp vanilla extract                                                       18 coarsely chopped Kraft caramels

1.) Preheat oven to 350 degrees. Lightly butter a 9X13 inch baking pan. Line with parchment paper allowing a 2" overhang on the longer sides. Brush parchment paper with butter (not overhang).

2.) Whisk together flour, baking powder and salt in medium bowl. In bowl of an electric mixer fitted with paddle attachment mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla, mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips and caramels.

3.) Spread batter in prepared pan. Scatter remaining marshmallows, chocolatres, butterscotch chips and caramels on top. Bake until top is golden brown and cake tester inserted in center comes out clean, about 35 minutes. Be careful not to overcook. Cool on wire rack. Lift out of pan and transfer to baking sheet. Refrigerate until set, at least 30 miutes.

4.) Remove parchment and cut into squares or triangles. Bars can be stored in airtight container at room temperature up to 1 week or freeze for future use.

 

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BOURBON PECAN CHEWS

INGREDIENTS:

2 cups all purpose flour
½ tsp ground allspice
1 tsp salt
1 cup uncultured molasses
½ cup butter
¼ cup bourbon
1 cup packed light brown sugar
4 cups coarsely chopped pecans toasted, best chopped by hand.

DIRECTIONS:

Whisk together flour, allspice and salt in small bowl.

Melt molasses and butter in a small saucepan over low heat. Remove from heat , let cool slightly. Stir in bourbon. Transfer to a medium bowl, whisk in sugar until smooth. Stir in flour mixture and 1 cup of pecans. Refrigerate for an hour or overnight.

Preheat oven to 400 degrees. Scoop balls of dough using 1 ¼ inch (1 ounce) ice cream or melon scoop, roll in remaining pecans. Space 1 ½ inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, about 9 to 11 minutes. Let cool on sheets 3 minutes then transfer to wire racks to cool completely. Store in airtight containers at room temperature.

Be sure not to overcook as it will turn to brittle and burns easily on the bottom.

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PECAN PIE BARS::

Preheat oven to 350 degrees. Grease with butter a 15 1/2 X 10 1/2 jelly roll pan.

Put 1 1/2 cups flour, 2/3 cup dark brown sugar and 1 tsp baking powder into a food processor and pulse for a few seconds to mix. Add 3/4 cup cold butter and process 20 seconds until mixture has formed fine crumbs. Pat mixture firmly into pan and bake 15 minutes.

In a large bowl beat 4 eggs until foamy, about 30 seconds, beat in 1 1/2 cups dark corn syrup, 2 tsp vanilla, 1/2 cup dark brown sugar and 1/2 cup flour, beat until well blended. Pour over baked crust.

Sprinkle 2 1/2 cups hand chopped lightly toasted pecans over filling and bake 40 to 45 minutes until set. My oven takes exactly 40 minutes.

Yummy.............................Irene Reiner

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