07/08/01 09:33:04 PM
1 cup butter (softened to room temp.) 1/4 cup 10x sugar (plus more for coating) 2 tsp vanilla 1Tbsp warm water 2 cups flour 1 cup chopped pecans Cream butter then add sugar, vanilla and water, mix well. Add flour and pecans. Roll into small balls. Bake on ungreased cookie sheet at 300F for 20 min or until slightly browned on bottom. While hot, roll in 10x sugar.
MELT TOGETHER 1 c. margarine 4 squares of chocolate - semisweet ADD 2/3 c. sugar 2 tsp. vanilla SLOWLY ADD 2 beaten eggs ADD 2.5 - 3 cups shredded coconut (not the stiff littLe sticks, but the soft luscious stuff) 2 c. oats PRESS INTO 9X13 PAN. LICK THE SPATULA/SPOON/POT. CHILL MIX TOGETHER (the way you would make a standard icing) 1/2 c. margarine 1.5 tsp vanilla 3+ c. icing sugar 1 egg canned milk (evap) add to desired consistency SPREAD ONTO BOTTOM LAYER, LICK THE BEATERS! MELT 3 chocolate squares 2 T margarine SPREAD OVER ICING LAYER, LICK THE SPATULA REFRIDGERATE UNTIL TOP LAYER HARDENS. GRAB A KNIFE AND EAT ALL THE EDGES WHERE THE SIDES OF THE PAN ROUND UP (these pieces are wastage as the squares would have slanted sides and that would not do!). MY PANS HAVE ROUND EDGES AT LEAST 1-2 INCEHS IN. CUT THE REMAINING AMOUNT INTO A FEW SQUARES FOR COMPANY. DO NOT LOOK AT THE SCALE FOR AT LEAST A WEEK, MAKE SURE YOU DO SITUPS FIRST.
Butter Tart Squares
1 cup All-purpose flour 250 mL 1/4 cup Granulated sugar 50 mL 1/2 cup Butter 125 mL TOPPING: 2 tbsp Butter, melted 25 mL 2 Eggs, lightly beaten 2 1 cup Packed brown sugar 250 mL 2 tbsp All-purpose flour 25 mL 1/2 tsp Baking flour 2 mL 1/2 tsp Vanilla 2 mL Pinch Salt Pinch 1 cup Raisins 250 mL 1/2 cup Coarsely chopped peanuts 125 mL
In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square cake pan; bake in 350 F (180 C) oven for 15 minutes. TOPPING: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base. Bake in 350 F (180 C) oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack before cutting into small squares. Makes 16 squares
Categories: Chocolate, Cookies Yield: 6 Servings 1 c Shortening, or 3/4 cup butter or margarine softened 1 c Sugar 1/2 c Light Brown Sugar, packed 1 ts Vanilla 2 Eggs 2 c All-purpose flour, unsifted 1 ts Baking soda 1 c Peanut Butter Chips 6 oz Semi-sweet chocolate chips Cream shortening or butter or margarine, sugar, brown sugar and vanilla in a large mixer bowl until light and fluffy. Add eggs; beatwell. Combine flour and baking soda; add to creamed mixture. Stir in the peanut butter chips and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 F for 10-12 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack.