Fudge Filled Nutty Oatmeal Bars
Ingredients & Directions 1 c Butter,; softened 2 c Dark brown sugar; packed 2 Eggs 2 ts Vanilla extract 1 ts Powdered instant coffee 3 c Quick-cooking oats 2 1/2 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 1/2 c Toasted walnuts; chopped Chocolate filling: 1 tb Butter 4 oz Unsweetened baking -chocolate,; broken into -pieces -chocolate,; broken -into pieces -chocolate,; -broken into pieces 1/2 c Sugar 1 14 ounce can sweetened -condensed milk (Eagle Brand Type) 2 ts Vanilla extract Preheat oven to 350 degrees. Beat together butter and brown sugar until creamy. Add eggs, vanilla and instant coffee. Beat well. Stir together oats, flour, baking soda, salt and 1 cup walnuts. Gradually add oat mixture to butter mixture, beating well until blended (batter will be stiff, stir by hand if necessary at this point). Remove 2 cups of the dough and set aside. Press remaining dough into bottom of 15 1/2 by 10 1/2 inch jelly roll pan. For filling: In medium saucepan over low heat, melt butter. Add chocolate. Cook, stirring, until smooth. Stir in sugar and sweetened condensed milk. Cook, stirring constantly, until mixture thickens and sugar is dissolved. Remove from heat. Stir in vanilla. Spread chocolate filling over crust in jelly roll pan. Sprinkle reserved dough over filling. Sprinkle remaining 1/2 cup walnuts over all. Bake 25 minutes or until top is golden brown. Cool completely in pan on wire rack. Serve cut into bars Yields 1 Servings
Diamond Head Bread
Ingredients & Directions Jim Vorheis 1/4 c Butter or margarine 3/4 c Brown sugar, packed 1 Egg 2 c Flour 1 ts Baking soda 1/2 ts Salt 1/3 c Frozen orange juice -concentrate, thawed 1 c Crushed pineapple spooned -from can with juice Included 1/2 c Chopped pecans In a bowl cream butter and sugar, add egg and beat well. Add dry ingredients alternately with orange juice. Add pineapple including juice. Add nuts. Pour into a well greased loaf pan and bake at 350 F for 55 to 60 minutes. Cool on wire rack. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis Yields 6 Servings
Structural Gingerbread
Ingredients & Directions 6 3/4 c Flour 1 tb Cinnamon 1 1/2 ts Ginger 1/2 ts Salt 1 1/2 c Light corn syrup 1 1/4 c Light brown sugar, packed 1 c Margarine Preheat oven to 350 degrees. Stir ingredients together in a large bowl. Combine corn syrup, brown sugar and margarine in a 2 quart saucepan. Site constantly over medium heat until margarine is melted. Stir the liquid into the flour mixture. Mix well using hands until dough becomes stiff. Chill the dough until it’s easy to handle. Roll dough out to a 1/8″ thickness on parchment paper. Use patterns to cut into shapes. Bake 12-15 minutes or until golden brown. Check for air bubles during baking and poke them with a sharp knife or toothpick. When baking is done, slide the parchment onto a large cooling rack. Make sure all the pieces lie flat! Cool. Note: Dark corn syrup and dark brown sugar may be used and will result in a darker dough. Yields 1 Servings
Heath Bar Cookies
Ingredients & Directions 1 c Butter 1 c Brown sugar 1 Egg yolk 2 c Flour 1 ts Vanilla 1 1/2 c Coarsely chopped heath bars Cream butter and sugar. Add egg yolk and beat well. Stir in flour and vanilla, mixing well. Spread into a greased 9×12 baking pan. Bake at 350 for 25 minutes. Remove from oven. Sprinkle immediately with heath bars. Cool completely in pan before cutting into squares. *This recipe comes from Great American Recipes. Yields 1 Servings
Grilled Angel Food Cake With Nectarines & Blu
Ingredients & Directions 6 Ripe nectarines Juice of 1/2 a lemon 3 tb Powdered sugar 6 sl Angel food cake Grated zest of 1 lemon 1 pt Fresh blueberries Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes. When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries. 284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber. VT July, 1993 Yields 6 servings
Green Chile Cornbread
Ingredients & Directions 2 c Cornmeal 1 ts Salt 1 tb Sugar 1/2 ts Baking soda 1 c Milk 2 Eggs, beaten 1/2 c Minced onion 1/2 c Minced pimiento 1/2 c Canned corn kernels, drained 1 Roasted green chile pepper, -about 5 oz 1 c Shredded cheddar cheese Fry bacon in skillet until crisp. Drain and reserve drippings. Crumble bacon and set aside. Combine cornmeal, salt, sugar and baking soda in large mixing bowl. Add milk and eggs, stirring until blended. Add onion, pimiento, corn, chili peppers and bacon bits and mix well. Grease 10 inch, cast iron skillet with some reserved bacon drippings. Pour half of cornmeal mixture into pan and cover with 1/2 cup cornmeal mixture. Sprinkle top with remaining 1/2 cup cheese. Bake at 350F for 35 minutes or until tester inserted in centre comes out clean. Makes 8 servings. Yields 8 Servings
Coffee Cake Recip-ease
Ingredients & Directions -COFFEE-CAKE- 2 c Recip-ease baking mix 1/4 c Sugar 2/3 c Milk 1 Egg, beaten 2 tb Melted butter 1/2 c Chopped nuts -STREUSEL TOPPING- 1/3 c Recip-ease baking mix 1/2 c Brown sugar 1/2 ts Cinnamon 2 tb Chilled butter COFFEE CAKE: Preheat oven to 350 deg f. Grease 9″ pan. Combine all ingredients except for streusel topping in a mixing bowl. Blend well. Pour into prepared pan. Sprinkle with streusel topping. Bake for 20 to 25 minutes. STREUSEL TOPPING: Mix ingredients until crumbly. Yields 9 Servings
