Maple Granola, from Gael

Maple Granola, from Gael

I got this from Kristin Burns, a woman on my book e-mail list, in January 2009.

She writes: "Our family gave this granola to neighbors, friends, co-workers and family for Christmas this year. I adapted the recipe from one in the King Arthur Flour whole grain baking book. It's really good, if I do say so myself. Let me know if you try it! Happy New Year!"

7 cups old-fashioned oats

1 cup wheat germ

1 cup roasted unsalted sunflower seeds

1 cup slivered almonds

1 cup chopped walnuts (or pecans)

1/2 teaspoon salt

1 cup pure maple syrup

3/4 cup canola oil

1 tablespoon vanilla extract

1 cup golden raisins

1 cup raisins

Preheat oven to 250 degrees. Combine oats, wheat germ, seeds, nuts and salt in a very large bowl (I actually use a stockpot). Mix well.

In a separate bowl, whisk together the maple syrup, oil and vanilla. (I use a 2-cup glass measure.)

Pour the syrup mixture over the dry mixture, stirring and tossing 'til everything is very well combined.

Spread the granola over 2 large rimmed baking sheets. Bake for 2 hours, stirring after 1 hour.

Remove the pans from the oven and let cool completely. Transfer the granola to a large bowl and add the raisins, stir well.

(I get all my nuts and syrup at Trader Joe's.)

Turtle Candies, from Clio

Turtle Candies, from Clio

4 tablespoons margarine
8 tablespoons milk
4-12 oz bags caramels
8 ounces pecans, chopped
1 1/2 block paraffin
6 tablespoons margarine
6 cups chocolate chips

Melt 4 T margarine. Add caramels--stir until smooth--stir in pecans. Drop by teaspoon onto buttered cookie sheet or buttered wax paper (use 2 buttered spoons to drop mixture) Melt paraffin, 6 T butter and chips. Drizzle over candies.

Triple-Chocolate Biscotti, from Gael

Triple-Chocolate Biscotti, from Gael

This is my favorite biscotti recipe. Mom likes it too. Too hard to eat plain, but great dipped in hot coffee or tea.

1 3/4 cups hazelnuts
2 2/3 cups all-purpose flour
1 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
1 1/2 tablespoons dark coffee beans, ground fine
2/3 cup chocolate chips
5 large eggs
1 1/2 teaspoons vanilla

Heat the oven to 325. Toast the hazelnuts on a baking sheet for 10 to 15 minutes. If they still have skins, cover the nuts with a dishtowel or paper towels for a few minutes after you take them out of the oven, and then rub the nuts with the towel to remove the skins. (Note: This never works well for me, don’t worry about it.) Set aside to cool.

Put the flour, cocoa powder, baking soda, salt, sugar, and ground coffee beans into the bowl of an electric mixer fitted with a paddle. Combine these ingredients on medium-low speed and then toss in the nuts and chocolate chips.

In a separate bowl, lightly whisk together the eggs and vanilla extract. With the mixer running on low speed, slowly add the egg mixture to the mixing bowl and mix until the dough comes together. Remove the bowl from the mixer and mix in any remaining dry ingredients from the bottom by hand. Make four logs. Bake the logs at 325 for 30 to 35 minutes until the sides are firm, the tops are cracked, and the dough inside the cracks no longer looks wet. Remove the baking sheet from the oven and reduce the temperature to 300. Let the logs cool on the baking sheet for at least 10 minutes before slicing. Cut the logs on a slight diagonal into 3/4" thick slices. Place the biscotti flat on the baking sheet and dry them in the oven for about 25 minutes, until the biscotti offer resistance when pressed. Transfer the biscotti to a rack to cool. Can frost with melted dark or white chocolate. Peel the biscotti from the parchment and store in an airtight container.

Superb Krispie Treats, from Erin

Superb Krispie Treats, from Erin

Erin notes that these do not get gooey like regular Rice Krispie bars.

2 cups butterscotch chips

1 cup peanut butter

8 cups Rice Krispies

2 cups chocolate chips

4 tablespoons butter

2 tablespoons water

1 cup powdered sugar

Melt butterscotch chips, add peanut butter. Mix in Rice Krispies. Press 1/2 of mixture into 9 x 13 pan. Melt chocolate chips, add butter, water, and powdered sugar. Spread chocolate mixture over 1/2 Krispie mixture in pan. Add rest of Krispie mixture. Press into pan and cover and refrigerate until firm.

Special K Bars, from Sam

Special K Bars, from Sam

1 cup white sugar
1 cup white syrup
1 1/2 cup peanut butter
1 tsp vanilla
6 cups Special K cereal
1 pkg chocolate chips
1 pkg butterscotch chips

Bring sugar and syrup to a rolling boil. Remove from heat and add peanut butter and vanilla. Stir well – add cereal and flatten out in a buttered jelly roll pan. (Butter and use your hands for spreading the cereal.)

Melt chocolate and butterscotch chips over warm water in a double boiler (or put a smaller pan on top of a larger one) —do not let water boil under chips or the frosting will crumble and you won’t be able to spread it.

Can use 9x13 pan but bars will be thicker.

Mocha Truffles, from Gael

Mocha Truffles, from Gael

Very rich, but great for holiday presents

24 ounces chocolate chips
8 ounces cream cheese
3 tablespoons instant coffee
2 teaspoons water
1 pound dark chocolate confectionery coating
You will need tiny candy cups, Maid of Scandinavia has them

Melt chocolate chips. Add cream cheese, coffee and water, mix well. Chill until firm enough to shape (a couple of hours). Shape into one-inch balls. I put one candy cup in front of me and eyeball it for size as I shape them and place them on a waxed-paper-lined cookie sheet. Chill for 1-2 hours or until firm. I usually do this overnight.

Melt chocolate coating. I melt about one-third at a time. Dip truffles and place on waxed paper to harden. Be warned--dipping can get messy! I use a teaspoon and kind of roll the truffle around in the coating to coat all sides, but still when I take it out, there's usually a mark from the spoon. You can try to cover this mark by dripping coating on it after you put it on the waxed paper and before the coating hardens.

After coating hardens, place in candy cups. Recipe is supposed to make 66, but I think I make them slightly larger than they should be and doubt I've ever ended up with that many.

Nut Goodie Bars, from Anne

Nut Goodie Bars, from Anne

From a student of Anne’s, Molly Ginther. Nut Goodies are a St. Paul-made candy bar and can be hard to find outside the Upper Midwest. These are a good substitute!

12 ounces butterscotch chips
12 ounces chocolate chips
1/2 cup butter
3/4 cup peanut butter
package miniature marshmallows
8 ounces Spanish peanuts

Melt both kinds of chips, butter, peanut butter over hot water. Butter 9 x 13 pan. Pour small amount of chocolate mixture on bottom of pan. Add layer of mini marshmallows. Sprinkle on peanuts. Add remainder of chocolate mixture. Cool. Store in fridge.

No Peek Cookies, from Erin

No Peek Cookies, from Erin

Erin says: “My mom always made these for me when I had to bring a snack to school. They kind of look and feel like Styrofoam, but taste great!”

2 egg whites, room temp, put in mixer but do not beat until you add1/8 t cream of tartar
Now beat mixture STIFF

Then fold in:
¾ c sugar
1 shake of salt
Few drops of your favorite food coloring
1 c mint chocolate chips

Preheat oven to 375. Grease cookie sheets and drop by teaspoons. Put into oven and turn oven off! DO NOT open or peek until morning!

Monster Cookies, from Annie-marie

Monster Cookies, from Annie-marie

(makes about 20 dozen!!)

6 eggs
2 cups white sugar
2 1/3 cups brown sugar
2 1/2 cups peanut butter
1 tsp vanilla
1 T light corn syrup
1 cup butter (2 sticks)
4 tsp baking soda
9 cups oatmeal
1 bag 12oz chocolate chips, 1 bag M&M’s

Bake 11 minutes at 350.

Mini Cinnamon Twists, from Anne

Mini Cinnamon Twists, from Anne

Can freeze these twists for up to a month

1/2 cup sugar
1 tsp cinnamon
1 (8 count) can refridg. crescent rolls
3 T melted butter
8 large marshmallows, halved

1/2 c powdered sugar
1 T milk

Mix sugar and cinnamon in small bowl. Separate dough into triangles. Cut each triangle in half lengthwise. Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar. Place a marshmallow half at the wide end of each triangle. Roll up each triangle, starting from the wide end to enclose marshmallow; pinch edges of dough to seal. Place twists on baking sheet (sprayed with cooking spray) seam side down about 2 inches apart.

Bake at 375 for 10 minutes—or until golden brown. Blend powdered sugar and milk in a small bowl. Drizzle over warm twists.

Grasshopper Bars, from Anne

Grasshopper Bars, from Anne

From Anne’s friend, Sue Delaney. These are super, like fudge!

1/2 cup butter
1 cup sugar
2 eggs
2 ounces unsweetened chocolate
1 teaspoon vanilla
1/2 cup flour
1/2 cup nuts – chopped

MIDDLE LAYER
2 tablespoons butter1 tablespoon creamfew drops green coloring1 cup powdered sugar1/2 teaspoon peppermint flavor

TOP LAYER
3 tablespoons butter1/2 cup chocolate chips1 teaspoon vanillaPreheat oven to 325. Cream butter and sugar, add eggs. Beat well. Blend in 2 one-ounce squares unsweetened chocolate, vanilla, and flour. Then add chopped nuts. Bake in 8 x 8 pan at 325 for 25 minutes. Mix middle layer, use as frosting on the baked bars. Mix top later, spread over green frosting and refrigerate.

Grandma’s Crunchy Cookies

Grandma’s Crunchy Cookies

Grandma Fashingbauer made these for a cookie party on 12-14-69 and won first prize for best-tasting cookie. Mom didn’t go because Erin and Gael were babies (Gael was one day less than two!). But in 2006, when Gael’s friend Lisa had a bridal shower and everyone was asked to bring a cookie recipe, Mom recommended this one. I don’t think anyone’s made it recently though!

Cookie ingredients:
1 cup butter
1/2 cup powdered sugar
3/4 cup cornstarch
1 cup sifted flour

Finely chopped nuts to roll cookies in

Frosting ingredients:
Combine all for frosting:
1 cup powdered sugar
Juice of one lemon (use less than all)
1 teaspoon butter

Cream butter and sugar until light. Add cornstarch and flour and beat well. Chill until easy to handle. Shape into balls (size of walnut). Dip in nuts. Flatten with glass dipped in flour. Bake at 350 degrees for 15 minutes with nut side up. Cool and frost with frosting listed here.

Girl Scout Thin Mint Cookies, from Gael

Girl Scout Thin Mint Cookies, from Gael

1 box Duncan Hines Devil's Food Cake Mix
2 eggs
2 tablespoons water
2 tablespoons cooking oil
1/2 cup cocoa
1 package chocolate chips -- I like Ghirardelli Double Chocolate
2 drops mint flavoring, up to 3 drops

Preheat oven to 400. Combine cake mix, eggs, water, cooking oil, and cocoa. Blend this well, will be a sticky mess. Let stand 10 minutes, and then shape into small ½-inch balls. Place on a cookie sheet 2 inches apart, and smash down flat with large spoon sprayed with Pam. Bake for about 8 minutes. Let cool until they reach room temperature.

Heat chocolate chips in the microwave, or in a double boiler. When completely melted add a couple drops mint flavoring. Careful not to add too much, it is powerful. Spread the melted chocolate on the cookies, or dip the cookies into the chocolate.

Frosted or Sugared Cookies, from Dick Howard

Frosted or Sugared Cookies, from Dick Howard

Anne says these are very good.

1 cup sugar
1 cup butter
1 teaspoon lemon extract
5 1/4 cups flour -- sifted
1 teaspoon baking soda
1 cup pecans or other nuts -- finely chopped
1 cup powdered sugar
1 cup oil -- warmed
2 eggs -- beaten
1 teaspoon vanilla
pinch salt
1 teaspoon cream of tartar

Combine all to make dough. Roll dough into small balls and place on greased pan. Press down with fork. Bake at 350 10-15 minutes or until a light tan. Frost with powdered sugar mixed with a little milk.

Fash’s Fudge, from Claudia

Fash’s Fudge, from Claudia

Claudia used to make this a lot for the Charles family. She tells that people would kill for the fudge--once Alice Rader was carrying the pan and was being chased around the kitchen by various Charleses who were threatening her with a knife to get it back.

2 sticks margarine
4 cups sugar
1 can evaporated milk
12 ounces chocolate chips
1 teaspoon vanilla
1 cup walnuts, chopped, optional

Bring margarine, sugar and evaporated milk to a boil and boil and stir for about 20 minutes (don't boil at too high heat). Remove from heat. Add chocolate chips and vanilla.

Now beat till it gets thick enough to fold back on itself without sinking in (Claudia's Secret: if you let it sit a while it will thicken as it cools). Add 1 c chopped walnuts if you like. When it's thick enough, pour into large cake pan that has been either buttered or lined with foil. Refrigerate about 2 hrs or till it hardens enough to cut.

Variation: To make butterscotch fudge, use butterscotch chips.

Crispix Party Mix, from Clio

Crispix Party Mix, from Clio

17.5 oz. box of Crispix cereal (Clio says: If I can’t find the big box I use 1-1//2 boxes of the 12 oz. size)
16 oz pretzels (I used the looped ones and at Christmas time I use the Christmas tree ones)
12-16 oz. of peanuts

Put the above 3 ingredients in a BIG pan and slightly mix it up -- I put everything in the roaster that I use for our Thanksgiving turkey and I use a large rubber spatula to mix it.

In a small saucepan bring to a boil:
1 cup butter
2 cup brown sugar
1/2 cup light Karo syrup

Boil for 1-1/2 minutes.
Immediately pour this over the dry ingredients stirring slowly to coat.
Bake at 350 for 15 minutes stirring every 5 minutes to thoroughly coat mix.
Remove and stir with large rubber spatula every 5 minutes until cool.

Store in airtight container…I use 2-5 quart ice cream buckets.

Clio’s Caramels

Clio’s Caramels

Clio always makes these at holiday time and wraps them so perfectly in green, red and white.

1 cup butter
2 1/2 cups brown sugar
1/4 teaspoon salt
1 cup light corn syrup
1 can sweetened condensed milk (15 oz)
1 teaspoon vanilla

Tip from Gael: I measure out and line up all the ingredients first--even the vanilla (which I put in a shot glass) I also line up small bowls of cold water on the stove.

Melt butter in heavy 3-quart saucepan. Add brown sugar and salt. Stir in corn syrup, mixing well. Gradually add milk, stirring constantly.

Now the recipe says to cook and stir over medium heat until candy reaches firm ball stage (245 degrees on candy thermometer), after 12-15 minutes. But for me, this made it too hard. I suggest heating and stirring it for 12-15 minutes, then putting candy thermometer in pan. Keep stirring, but only let it get to the stage below firm ball (soft ball). Keep testing by dripping some candy into the water bowls, leaving it for 30 seconds and then testing to see if it's caramel-like firm or too soft. When it's the firmness you want, quickly take it off the heat, stir in vanilla and pour into buttered pan. (I use a 9 x 13 pan that I've sprayed thoroughly with Pam.)

Let it cool 2-5 hours, then slice it into long rows with a pizza cutter, then hack it into smaller pieces with a chef's knife and wrap with waxed colored wrappers you can buy at Maid of Scandinavia.

TO DOUBLE: Dump an entire pound of butter, a 2-pound bag of brown sugar, a 16 ounce bottle of corn syrup and 2 cans sweetened condensed milk . Other then measuring the salt (1/2 t) and vanilla (Clio wouldn't double that) there's no measuring. Makes 5 pounds -- that's an awful lot of caramels!

Cinnamon Crispies, from Anne

Cinnamon Crispies, from Anne

Beat together until creamy:
1 lb butter
4 c. sugar
3 eggs

Add and mix completely:
1 T soda
1/4 c. molasses
3 T cinnamon

Add:
6 1/2 c. flour

Drop on ungreased baking sheet.
Bake for 9-10 minutes at 350°
Makes about six dozen.

Chocolate Crinkle Cookies, from Gael

Chocolate Crinkle Cookies, from Gael

These easy cookies are almost like little brownies. Yum!

3 eggs
4 oz unsweetened chocolate, melted (TIP: 1 oz of unsweetened choc = 3 T cocoa plus 1 T oil)2 t baking powder
2 c flour
1 ½ c sugar
½ c oil
2 t vanilla
Sifted powdered sugar

Beat eggs, granulated sugar, chocolate, oil, baking powder and vanilla with mixer until combined. Beat in as much flour as you can with mixer. Stir in remaining flour. Cover and chill 1-2 hours or more. Shape dough into 1-inch balls. Roll balls in powdered sugar. Place one inch apart on ungreased cookie sheet. Bake at 375 for 8-10 minutes or until edges are set and tops crackled.

Chocolate-Chip Cookies, from Josh

Chocolate-Chip Cookies, from Josh

Josh says to tell you don't be disappointed if his recipe for cookies doesn't turn out right the first time. It's taken him some time -- but he's finally just perfected it himself!

Pick up Pillsbury refrigerator dough at TARGET®
Open package
Put 23 out of 24 individual dough shapes on cookie sheet (that you purchased at TARGET® )
Bake at 350 for 8 minutes.
Eat warm cookies right from oven.
Repeat if still hungry.

(Keep the one dough shape to eat raw!)