Quick & Easy|
By Beverly Barbour
S-C-H-O-O-L spells cookies
Cookie time is anytime but they probably never taste better than they did when you came home from school famished from the excitement and hard work of learning. Rose Mary Dietz of Hosington, KS shares this recipe made with peanuts. You could use walnuts or cashews or even pecans if you're baking for party. But kids love peanuts and so does your pocketbook.
SALTED NUT BARS
These two-level bars with a baked crust are actually simple to make.
3 cups all-purpose flour
Preheat oven to 3500F. Grease 10 x 15-inch jelly roll pan. Beat together flour, brown sugar, salt and 1 cup butter, mixture will be crumbly. Press into pan. Bake 10 minutes. Sprinkle nuts over partly baked crust; set aside. In small pan combine corn syrup, 2 tablespoons butter and chips. Bring to a boil and boil 2 minutes, stirring constantly. Pour mixture over nuts. Bake 10 to 12 minutes or until golden brown. Watch carefully as it burns easily. Cool; cut into bars.
CHOCOLATE RASPBERRY BROWNIES
These are so special you may not want to waste them on children.
1 cup fresh or frozen (thawed) unsweetened raspberries
Preheat oven to 3500F. Lightly grease 9-inch square baking pan. With fork or spoon mix raspberries and preserves together until mixture has a pourable consistency; set aside. In a double-boiler melt chocolate and butter together. Let mixture cool 5 minutes. With electric mixture combine sugar and chocolate mixture. Add vanilla. Add eggs one at a time, blending after each addition. Scrape the bowl and blend until mixture is velvety, about 15 seconds longer. Add flour on low speed and mix 20 seconds, stopping mixer once to scrape bowl Finish mixing by hand to incorporate any flour at bottom of bowl. Stir in nuts. Scoop half of mixture into prepared pan. Distribute batter evenly. Spoon raspberry mixture over batter and spread out gently, leaving 1/4-inch uncovered around the edges. Spoon remaining batter over filling and spread gently with spatula. (The goal is for the 3 layers to remain separate.) Shake pan gently back and forth to level batter. Bake on center rack about 14 minutes. Cool in pan 1 hour before cutting. Makes 16 brownies.
"These are real good cookies!" write Dorothy Schneider of Olmitz, KS. And, she is right.
SOUR CREAM BUTTERSCOTCH COOKIES
Take your choice of vanilla or orange icing.
1 stick (½ cup) butter
Preheat oven to 4000F. Grease cookie sheets. Cream butter and sugar together, add eggs one at a time, beating after each. Sift flour, soda, baking powder and salt together and add alternately with sour cream. Stir in vanilla and nuts. Drop by teaspoonfuls on baking sheet. Bake 15 minutes or until brown. Cool and ice.
For vanilla, beat together until creamy and easy to spread. For ornage, omit vanilla from about recipe and substitute orange juice and rind.
"We love them!! They are so moist and chewy. If you're a chocolate lover, you'll love'em, too.," said Angie Miller of Garnett, KS away back in 1987.
DEVIL'S FOOD DROPS
Either icing recipe about would be good on these cookies.
1 stick (½ cup) butter
Preheat oven to 3500F. Grease cookie sheet. Cream butter and sugar until fluffy, then beat in egg and vanilla. Sift together cocoa, flour, soda and salt; add alternately with milk. Drop by teaspoons about 2-inches apart and bake 10 minutes. Makes about 4 dozen.