Friday, August 27, 2010

Craisin Cookies

For some reason, I have abnormal children... they prefer broccoli to french fries, fresh fruit to cake and craisins to chocolate chips. Perhaps is that their father is commonly referred to as "Granola-Man". Regardless, here's their favorite cookie. And indeed, it's tasty and actually, pretty healthy compared to some. In the photo, they look pretty crumby. That's because I took them out of the cookie jar to photograph them. There were this dozen left because all the rest were eaten while cooling on the rack! First day of school will do that to ya!

3/4 cup brown sugar
3/4 cup sugar
3/4 cup butter flavored Crisco (almost healthy, I said)
2 large eggs

Cream together the sugar, shortening and eggs until no longer crystally.

2 1/2 cups whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Add the dry ingredients and mix, then add:

2 tsp. vanilla

1 hearty cup of craisins

Scoop by rounded teaspoons onto baking sheet. Bake about 10-12 minutes in a preheated 350degree oven until they start to turn golden. Do not overbake or they'll be crunchy. Makes about 50-60 cookies. Enjoy!

Sunday, August 1, 2010

7 layer bars

This has to be my all time favorite treat. I remember the first time that I had them in 1969! It was Christmas-time and my Aunt Maxine brought them to a family party! I was in love them and am even more today. Actually, I mean that literally because I made them yesterday and by default (using what I had to work with before going grocery shopping), I made them better than ever! The Heath Bar bits were the secret! NUMMMMMMMM!

Crush one package of graham crackers to crumbs. (about 1 1/2 cups)
Melt 1/2 cup butter and pour over the crumbs in a 9x13 glass baking dish.
Mix the crumbs and spread to make a crust, pressing down with a fork.

1 cup milk chocolate chips.

1 cup Heath Bar Tidbits (available near chocolate chips in the baking aisle.)
1 cup crushed pecans
1 cup shredded coconut

Pour 1 can of sweetened condensed milk over the crust.

Bake at 350 degrees until the coconut is toasted slightly brown. (about 20-25 minutes)
Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature. ENJOY!