Home Cooking Recipes
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Quick & Easy
By Beverly Barbour

Cereal based cookies are a good Halloween trick

In the real world it is almost impossible to deprive a healthy child of a cookie now and then. At least with cookies you are giving them nutrients other than sugar which it great for quick energy but most of the children I know have an abundance of energy without any help from candy.

Besides, it is fun to bake cookies and fun to decorate them for the spookiest night of the year. Any sugar cookie can be magically turned into a Halloween treat by mixing together confectioner's sugar and cream. If no cream is lurking in your refrigerator just add a bit of butter and use milk (whole or skim). Since Halloween comes wrapped in the color orange, adding red and yellow food coloring drop by drop into the icing will give you the color orange. Brown is another autumn color, of course -- what a great use for chocolate.

Cookies made with cereals like Rice Krispies, cornflakes or oatmeal as an ingredient manage to smuggle some extra nutrients into the kid's tummies. The sneaky cookies are also a good way of getting a bit of extra fiber and vitamins into the adults who haunt your house. You can make deceptive sweet treats carrying nutrients as well as sugar that everyone will love.

Oatmeal Brownies

Do not overbake. These won't look done but they are. They are good with or without the icing but they do look nice with the frosting drizzled over the brownies.

1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
3 cups quick cooking oatmeal
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
Nuts, optional


1 1/2 cup confectioner's sugar
5 tablespoons butter, melted
1 1/2 tablespoons milk
1 1/2 teaspoons vanilla

Preheat oven to 350 F. Butter a 15- by 9-inch pan. Beat together the shortening, butter, brown and granulated sugars. When well combined and fluffy beat in the oats, vanilla, baking soda and salt. Stir in nuts, if desired. The mixture will be very thick. Press into pan and bake for 15 to 20 minutes. Don't overbake. The brownies won't look done when they are. Cool and combine icing ingredients; drizzle over the cooled brownies. Cut into 1- or 2-inch squares. Makes 2 to 3 dozen.

Oatmeal Sandwich Cookies

You can sandwich the cookies with factory made chocolate icing, your own chocolate icing, orange-colored icing, or raspberry jam. Perhaps at Christmas you could tint the icing green or red or use mint jelly.

1 cup shortening or butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tablespoon milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups all-purpose flour
2 cups quick-cooking oatmeal
1 teaspoon vanilla

Preheat oven to 350 F. Grease cookie sheets. Cream the first 3 ingredients and then mix in the eggs, one at a time. Combine the dry ingredients and gradually beat into the first mixture. Stir in oatmeal and vanilla. Drop by teaspoons, or roll between floured palms to shape small balls. Using a wet fork, or a floured fork, flatten cookies making a criss-cross pattern. Bake 12 to 15 minutes. Cool on a rack and then frost cookie bottoms pressing bottoms together sandwich style. Let set before serving. Makes 3 to 4 dozen.

Very Easy Chocolate filling or Icing for Cookies

This elderly recipe came from Ella Lemieux by way of Georg Ann Krech, many, many years ago. It is truly easy.


3/4 cup granulated sugar
1/2 cup heavy cream
1/2 cup chocolate chips


1 1/2 cups granulated sugar
1 cup (1/2 pint) heavy cream
1 cup chocolate chips

Stir sugar and cream together in a saucepan and bring to a full rolling boil. Remove from heat and stir in chips until they are completely melted and icing is smooth. Small recipe makes enough for cookies or small cake.

Chocolate Corn Flake Macaroons

If you really want to be purist about this or to save money, use 1/3 cup grape nuts cereal rather than chopped nuts.

3 egg whites
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon vanilla
3 cups cornflakes
1/2 cup chopped nuts, optional
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 F. Butter baking sheet or cover with parchment paper. Beat egg whites and salt until stiff. Add sugar 1 tablespoon at a time and beat until stiff peaks form. Fold in remaining ingredients and drop by teaspoonfuls onto cookie sheet. Bake 15 minutes. Makes 6 dozen macaroons.

Krispie Date Bars

Chocolate on the top; chocolate on the bottom; dates in the middle = a delicious sandwich.
1 package (6 oz) chocolate chips
2 tablespoon shortening
1 stick (8 tablespoons) butter
1/2 cup granulated sugar
1 1/4 cups chopped dates
1 1/2 cups Rice Krispies
3/4 cup chopped nuts or 1/2 cup grapenuts

Preheat oven 350 F. Place a sheet of waxed paper on an inverted 8- by 8-inch pan. Melt together the chocolate chips and shortening, stirring until smooth. Spread half of the chocolate mixture evenly over the square and chill. In a saucepan combine butter, sugar and dates; cook over medium heat, stirring constantly until thick. Stir in Rice Krispies and nuts; cool to lukewarm. Spread carefully over the sheet of chocolate and top with remaining melted chocolate. Chill and cut into bars. Makes approximately l6 bar cookies.

Cookies can be both a Trick and a Treat!


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