TOFFEE BARS

Todd & Tamara Erickson

TOFFEE BARS

1 1/2 cups butter	3 cups flour
1 1/2 cups firmly packed brown sugar	1 cup chocolate chips
1 1/2 tsp vanilla

Heat oven to 350°. Place butter, brown sugar and vanilla in a large bowl and mix with an electric mixer on medium speed for 3 minutes or until completely combined. Add flour and mix on low speed for 2 minutes, or until completely combined. Stir in chocolate chips.

Place dough on an un-greased 15 x 10” baking pan and press into an even layer, covering pan. Bake bars at 350° for 20 – 25 minutes, or until they are light golden brown. Let them cool for only 5 minutes and then cut into squares. (If they cool too much, they will crack when cut.)

Very rich – very easy.

SCOTCH SHORTBREAD

Kevin & Wanda Fox

SCOTCH SHORTBREAD

(From Agnes Brown for our wedding)

1/2 pound butter
1/2 cup sugar
2 cups flour

Cream butter, sugar and flour together. Knead and roll out on board. Cut in “fingers” and prick with fork. Bake on cookie sheet until light brown at a moderate temperature

PUMPKIN BARS

Kevin & Wanda Fox

PUMPKIN BARS

1 2/3 cups sugar	2 tsp baking powder
4 eggs	1 tsp salt
1 cup oil	1 tsp cinnamon
2 cups flour	2 cups pumpkin

Mix together and bake at 250° for 50 minutes in jelly roll pan. Will be really moist. Frost with cream cheese frosting

MILK CHOCOLATE OATMEAL COOKIES

Sharlyn Fox

MILK CHOCOLATE OATMEAL COOKIES

1 1/4 cups flour	1/3 cup granulated
1/2 tsp baking powder	1 1/2 tsp vanilla
1/2 tsp baking soda	1 large egg
1/2 tsp ground cinnamon	2 Tbsp milk
1/4 tsp salt	1 3/4 cups milk chocolate chips
3/4 cup (1 1/2 sticks) butter	1 cup uncooked oats
3/4 cup packed brown sugar

Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in morsels and oats. Drop unto un-greased baking sheet. Bake at 375° for 10 – 14 minutes.

Makes 3 dozen

RAISIN OATMEAL DROP COOOKIES

Wendell & Mary Fox

RAISIN OATMEAL DROP COOOKIES

2 cups seedless raisins	1 cup shortening
3 cups flour	2 cups sugar
2 tsp baking soda	4 eggs
1/2 tsp salt	1/2 cup milk
2 tsp cinnamon	3 1/3 cups oatmeal

Wash raisins in hot water and drain.

Sift together flour, baking soda, salt and cinnamon.

Cream shortening and sugar. Add eggs one at a time and milk. Beat well. Add oatmeal and raisins. Mix well.

Add flour mixture and beat thoroughly. Drop onto greased and floured cookie sheets. (Or spray with Pam).

Bake in moderate oven (350° to 375° F) for about 12 minutes.

Use 1/3 cup less oatmeal if you wish.

Makes 6 dozen

NO-BAKE SNACK BARS

Arthur & Patty Smith

NO-BAKE SNACK BARS

4 cups Cheerios	2 cups Rice Krispies
2 cups M & M’s	2 cups peanuts (optional)
1 cup light corn syrup	1 cup sugar
1 tsp vanilla	1 1/2 cups creamy peanut butter

In large bowl, combine Cheerios, Rice Krispies, M & M’s and peanuts. Set aside. In sauce pan, bring corn syrup and sugar to a boil; stir often. Remove from heat. Stir in the peanut butter and vanilla. Pour over the cereal in bowl and mix well to coat all cereal evenly. Spread into buttered 15x10x1” pan. Cut into bars.

Approximately 15 bars

PUMPKIN CHIP COOKIES

Arthur & Patty Smith

PUMPKIN CHIP COOKIES

1 1/2 cups butter (no substitutes),	4 cups all-purpose flour
softened	2 cups quick-cooking oats
2 cups packed brown sugar	2 tsp baking soda
1 cup sugar	2 tsp ground cinnamon
1 15 oz can solid-pack pumpkin	1 tsp salt
1 egg	2 cups (12 oz) semi-sweet
1 tsp vanilla	chocolate chips

In large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart onto un-greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 10 dozen

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Rodney & Donna Fox

WHOLE-WHEAT CHOCOLATE CHIP COOKIES

2 eggs	*2 1/2 cups whole-wheat flour
1 cup brown sugar	1 tsp salt
1 cup white sugar	1 tsp soda
1 1/2 tsp vanilla	3/4 cup oatmeal
2 sticks butter, softened	1 (12 oz) bag chocolate chips

Beat together eggs and sugar. Add vanilla; beat well. Add butter; beat well. Add sifted flour, salt, soda to creamed mixture. Add oatmeal and chocolate chips. Bake 350° for 8 to 10 minutes.

*Using fresh ground flour is even better to taste.

DEEP DISH BROWNIES

Rodney & Donna Fox

DEEP DISH BROWNIES

3/4 cup butter, melted	1/2 cup cocoa
1 1/2 cups sugar	1/2 tsp baking powder
1 1/2 tsp vanilla	1/2 tsp salt
3 eggs	1 cup chocolate chips
3/4 cup flour

Heat oven to 350°. Grease square 9 x 2” pan. Mix together melted butter, sugar and vanilla. Add eggs, beat well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in chips. Bake 35 to 40 minutes until pulls away from pan. Cool.

Yield: 16 bars

CARAMEL BARS

Rodney & Donna Fox

CARAMEL BARS

14 oz bag caramels	1 tsp soda
1/2 cup milk	1/2 tsp salt
2 cups flour	2 cups oatmeal
1 1/2 cup brown sugar	1 cup chocolate chips
1 cup butter, melted

Melt caramels and milk; set aside. Mix together flour, brown sugar, soda, salt and oatmeal. Add melted butter. Put 1/2 mixture in a 9 x 13 inch pan. Bake 10 minutes at 350°. Take out and sprinkle chocolate chips and caramel mixture. Top with remaining crumbs. Bake 10 minutes longer.

REESE'S BARS

Clint & Dawn Brown

Reese’s Bars

1 cup low fat peanut butter	2 bubble pkgs graham crackers
1 cup margarine	2 cups powdered sugar

Crush graham crackers.

Mix ingredients together and press into pan. Chill.

Topping:

1 pk semisweet chocolate chips

1/4 cup peanut butter

Melt in microwave approximately 1½ minutes and pour over top of bars.

COWBOY COOKIES

Todd & Tamara Erickson

COWBOY COOKIES

1 cup butter or margarine	2 cups flour
1 cup brown sugar	1 tsp baking soda
1 cup sugar	2 cups oatmeal
1 tsp vanilla	1 cup chocolate chips
2 eggs	1/2 – 1 cup coconut

Pre-heat oven to 350°. Grease cookie sheets.

Cream first 4 ingredients. Add eggs and beat until fluffy. Ad flour and baking soda. Mix in remaining ingredients.

Drop by Tablespoonfuls unto greased cookie sheet. Bake at 350° for 7 minutes.

Yield: 5 dozen