Chewy Granola Bars

Yields: 18 servings
"Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc."


INGREDIENTS:
4 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
1-2 cups miniature semisweet chocolate chips

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Red Velvet Cupcakes

makes 36 cupcakes / 350 degree oven

3-3/4 cups cake flour
1/4 cups cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter
3/8 teaspoon salt
1-1/2 cups buttermilk
3 teaspoons vinegar
1-1/2 teaspoons vanilla
1/2 ounce red food coloring paste
2-1/4 cups sugar
3/4 cups butter
3 eggs

1. preheat oven to 350°F
2. sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl
3. whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend
4. beat sugar and butter in large bowl until well fluffy, 3 minutes
5. add eggs 1 at a time, beating until well blended after each addition, about 30 seconds
6. beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions
7. scoop into cupcake tins
8. bake cupcakes until tester inserted into center comes out clean, about 20 minutes
9. cool in pans 10 minutes
10. cool completely on racks

Vanilla Bean Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream Cheese
1/2 stick butter
4-5 cups sifted powdered sugar
seeds of 1/2 vanilla bean
1 teaspoon vanilla extract

1. bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. sift powdered sugar into a bowl or onto parchment
3. beat butter and cheese at medium speed until creamy
4. add 4 cups of the sugar and beat until combined
5. add vanillas and beat until combined
6. add more sugar until you get to the consistency and sweetness you like

Damper Bread

Ingredients
4 Cups self-raising flour
1 tsp salt
1 1/2 - 1 3/4 cup milk
30g butter, melted

Method

1. Preheat oven to 210C (190Gas). Sift flours and salt into bowl and makes a well in the centre of the flour.
2. Combine milk and butter and pour 1 1/2 C up liquid onto the flour. Using a knife, mix quickly and lightly in a cutting motion. Add remaining if the mixture is too dry. The mixture will leave the side of the bowl and form a rough, slightly sticky ball.
3. Turn out onto a lightly floured surface; knead 1 minute until dough forms a soft, smooth 18-cm ball. Place on a silpat lined tray and flatten slightly. With a sharp knife, cut 2 slits 2 cm deep across dough to form a cross. Brush top with extra milk and sprinkle with a little extra wholemeal flour.
4. Bake 15 minutes, then reduce temperature to 180C and cook for a further 20-25 minutes or until the damper is golden brown and cooked. The base will sound hollow when tapped. Cool on a wire rack.
5. To serve, slice or pull apart and butter. Spread with jam if desired.
NOTE: Best eaten on day of baking.

Use all white flour for a lighter damper or 2 C wholemeal 2 C white flour for lighter. Or any combination.

sweet and spicy candied pecans

Ingredients

Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

Preparation
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)

layered peppermint crunch bark

Ingredients
17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Preparation
Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

Servings: Makes 36 pieces.

Double Chocolate Cookies

Ingredients

Makes about 3 dozen

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 4 ounces coarsely chopped good-quality dark or milk chocolate
• 1/2 cup (1 stick or 114g) unsalted butter
• 3/4 cup M&M's
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325F or 160C degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt chocolate with butter in a small heatproof bowl set over a pan of simmering water or in microwave; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in M&Ms
3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper or nonstick baking mats, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 7-9 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days. (IF THEY LAST THAT LONG!)

Chocolate Pecan Pie

4 ounces semisweet chocolate
2 tablespoons margarine, melted
3 eggs
1/3 cup sugar
1 cup corn syrup (light or dark)
1 teaspoon vanilla extract
1 1/4 cups pecan halves
1 unbaked 9-inch pie shell, homemade or frozen

Preheat oven to 350 degrees.

In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans.
Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean.
Cool pie on wire rack to room temperature before cutting.

Cranberry Cream Pie

1 cup fresh orange or tropical juice
1/2 cup sugar
5-6 ounces shortbread cookies
1/2 cup (2 1/2 ounces) roasted almonds
4 tablespoons (1/2 stick) unsalted butter, melted
1 8-ounce package frozen cranberries, thawed
1 1/4-ounce packet unflavored gelatin or 1 TBS
2 cups heavy cream

Special Equipment: 9-inch springform pan

Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.

Pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan. (I baked about 10 min at 375 until lightly golden and then cooled)

Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.

Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.

Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.

Tip: The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.

Yield: Makes 8 servings

NUTRITION PER SERVING
CALORIES 528(63% from fat); FAT 37g (sat 19g); SUGAR 31g; PROTEIN 8g; CHOLESTEROL 101mg; SODIUM 105mg; FIBER 2g; CARBOHYDRATE 46g

Best Chocolate Chip Cookies

INGREDIENTS:
170 g (3/4C) Margarine
170 g (3/4C) Crisco (Vegetable Shortening)
3/4 c Brown Sugar
1 1/2 C Caster Sugar
3 Eggs
2 tsp Vanilla

Cream margarine & Crisco. Add sugars. Cream until light and fluffy. May take a few minutes. Add eggs and vanilla. Mix well.

Add:
3 1/4 C Flour
1 1/2 tsp salt
1 1/2 tsp baking soda

Mix in dry ingredients until just combined.

Stir in:
3+ C Old Fashioned Oats
2 C Chocolate Chips

Mix until all combined. May need to do by hand if mixer isn't strong enough.
Put dough in refrigerator until chilled.

Drop by teaspoonfuls onto baking pan. Can use a silpat or exopat to avoid sticking -- but don't grease pan.

Bake @ 190-200C (400F) for 3 minutes. Rotate pan and bake another 3 minutes or until just barely light golden on edges. Centers will still look soft. Let rest on pan for 3-4 minutes. Transfer to rack to finish cooling.

If you aren't going to eat all at once, its best to put remainder in freezer. Then bring out as you want to eat them or reheat in microwave for 10 seconds or so.

Buttermilk Cookies

Thanks to Mary Rhomberg and Grandma Sheehan

3/4 C (170g) Margarine
or 85g margarine and 85g Crisco
2 eggs
2 3/4 C Flour + 1/8C (approx 2TBS)
3/4 C Brown Sugar
7/8 C Buttermilk (7 oz)
1/2 tsp Baking Soda
3/4 C Sugar
1 tsp vanilla
1/2 tsp salt

Directions:
Cream margarine, sugars and eggs until fluffy. Add buttermilk and vanilla. Mix in. Add soda and salt. Stir in flour. It will become VERY STICKY!
Chill overnight in fridge.
Drop by teaspoonfuls onto cookie sheet with a silpat or baking paper. Bake at 375F (200C) for 7-9 minutes or until top barely springs back and edges are slightly golden. Let stand on cookie sheet for 2 minutes. Remove to rack to finish cooling. Frost after completely cool.

Browned Butter Icing:
1/4 C Butter (60g)
1/4 C Cream
1 lb Powdered sugar
2 TBS Vanilla

Melt and slightly brown butter in pan on stove. Don't let get too browned or it will taste burnt. Quickly add the cream and stir. Add in powdered sugar and vanilla and stir until combined. Frost cookies.