Saturday, January 31, 2009

Scotch Oatmeal Squares

3 cups raw quick cooking oats (not instant)
⅔ cup sugar
½ cup sifted all purpose flour
½ tsp salt
¾ cup butter or margarine
1 tsp vanilla extract

Preheat oven to 350°. Lightly grease a 13x9 inch pan. In large bowl, combine oats, sugar, flour, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse cornmeal. Stir in vanilla; mix well. With hands, press mixture evenly into prepared pan. Bake 25-30 minutes, or until golden. Cool slightly. Cut into bars while still warm. Let cool thoroughly in pan before removing.

Yields: 32 Bars

Thursday, January 29, 2009

Soft Spicy Hermits

1 cup sugar
1 cup raisins
½ cup shortening
1 egg
½ cup molasses
½ cup regular sour milk
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
Dash of Salt
½ tsp. nutmeg

Spread on cookie sheet ½" thick.

Bake 10-12 minutes in moderate heat.

Sprinkle with sugar.

Monday, January 26, 2009

Rocky Road Brownies

1 9" square pan of brownies
1 1-oz square of unsweetened chocolate
2 tbl. soft butter
1½ cup sifted powdered sugar
4 tsp. milk
½ cup miniature marshmallows
½ cup evenly chopped walnuts

Prepare brownies. Melt chocolate and combine with soft butter, powdered sugar and milk. Beat smooth. Spread over the top of cooled brownies. Sprinkle with marshmallows and walnuts. With small spatula, swirl frosting around marshmallows and nuts. Let frosting set before cutting.

Sunday, January 25, 2009

Fairy Fingers

1 cup flour
½ cup margarine
2 tsp. sugar
2 eggs- beaten whole
1½ cups light brown sugar
½ cup chopped nuts
½ cup coconut
2 tbl flour

Mix first three ingredients by creaming butter and working in flour and sugar. Pack this mixture into an 8-inch pan and bake for 10 minutes at 350°. Let set for 15 minutes. Beat eggs very fluffy. Fold in sugar, flour, nuts and coconut. Spread over partly baked short bread and bake 20-25 minutes more. Cool.

Date Bars

Topping and Bottom:
¾ cup soft butter or margarine
1 cup brown sugar
1¾ cup flour
½ tsp baking soda
1 tsp salt
1½ cup oatmeal

Filling:
3 cups chopped dates
¼ cup sugar
1½ cup water

Mix topping and bottom ingredients with pastry blender until crumbly.

Cool filling ingredients over low heat, stirring until thickened.

Press ½ of the topping and bottom mixture into a 13x9 pan. Add filling ingredients. Sprinkle rest of batter on top. Press down lightly. Bake at 350 ° for 30 minutes.