MUD BARS

I'm not sure where I got this recipe - maybe from Nestle's.
See bottom of this page for my healthier take on this recipe!

Preheat oven to 375^oF.

In small bowl combine and set aside:

      1 cup + 2 Tbsp. white flour

       1/2 tsp. baking soda

       1/2 tsp. salt

In large bowl, combine and beat until creamy:

      3/4 Cup firmly packed brown sugar

       1/2 cup butter, softened

       1 tsp. vanilla

Add 1 egg and beat well.

Gradually add flour mixture and mix well.

Stir in:

      1 1/3 cups chocolate chips

       1/2 cup chopped nuts (I prefer walnuts)

Spread into foil-lined 9-inch square baking pan.

Bake at 375^o for 25 minutes or until toothpick comes out clean.

Remove from oven.

Sprinkle over top:

     2/3 cup chocolate chips

Allow to stand until chips become shiny, then spread with spatula.

Let cool (about 1 hour.)

Chill in freezer about 15 minutes to set chocolate.

Cut into bars.

Yield: 16 bars approximately 2" square.

For double batch: bake in 9x13 pan for 30 min.


GrammaNita's Healthier version:
   (Approximately 1.5 grams of fiber per 2" square bar.)
 
Use equal parts white flour and whole wheat flour.
Fill 3/4 cup measuring cup with half brown sugar and half Splenda or Stevia.
For those who do not like to use artificial sweeteners, just use 1/2 cup brown sugar.

HARD BOILED EGGS

Place desired number of eggs in cold water, covering at least an inch, and bring them to a boil.  Turn off the heat, cover and let sit for 20 minutes. Eggs will be hard boiled at this point.

To remove shells, rinse lightly under cold water - just enough so you can hold the egg without it being too hot. 

If you are going to use the eggs cold, it is okay to chill them before removing shell.  Hit middle  side of egg on counter, then slide spoon under shell, with outer curve facing the shell,and slip it around the egg.  Do this on both ends of the egg.  Rinse to remove any shell residue.

Note:  older eggs are easier to remove shells than fresh eggs.

WHEAT BREAD

  Yield: 3 large loaves or 45 2-oz rolls.

1. Measure 1/2 cup dark brown sugar.  Place about 1 Tbsp. into
   mixing bowl and set aside the rest to be used in step 4.

2. Add to mixing bowl, stir, and let sit about 5 minutes:

     4 cup warm water (about 85-90^o F)

     2 Tbsp. yeast

  

3. Combine in separate bowl and set aside:

     1 Tbsp. salt

     6 cups white bread flour

     4 cups wheat flour

     1/2 cup vital wheat gluten

     1/2 cup wheat germ

     1/2 cup cracked wheat

4. Add to yeast mixture:

     1/4 cup shortening

     1/2 cup dark brown sugar (less the 1 Tbsp. 
     used in the first step)
     Flour mixture

5. Mix together, then knead on low setting 
    (#2 on Kitchen Aid) for 8 minutes.

6. Turn into greased bowl (I use pan spray) then flip dough 
    over and press into bottom of bowl.

7. Cover with towel and let rise in warm place* for 45 minutes 
    to double the size.

8. Punch down and place in greased bread pans. Turn over and
    press into pans.

9. Cover with towel and let rise in warm place about 45 minutes.

10. Bake 350^o for 35 minutes.

11. Remove from oven and turn out onto cooling rack.

12. Cool thoroughly before slicing.

For rolls: Cut off 2-oz. pieces of dough and shape into a balls.  Place in greased 9x13 pan about an inch apart to allow for expansion.  Bake at  350^o for about 30 minutes.

OPTION: Brush butter over top of bread or rolls after baking.

*You can turn on your oven for about 30-45 seconds to warm it a little. Caution: do not make it too warm! Set bread pans on a hot pad or cloth so they don't sit right on the racks, which can be a little too warm.

PINEAPPLE-CHERRY UPSIDE DOWN CAKE

Grease 9x13 pan.

Spread in bottom of pan:

          1 20-oz. can crushed pineapple

          1 20-oz. can cherry pie filling

Sprinkle over top:

          1 box yellow or white cake mix

Top with:

          1 1/2 cubes butter, sliced

Bake 350^o F for ½ hour or until done.

GHOST COOKIES

Found in a local newspaper in Michigan, Ghost Cookies have been a family favorite for more than 35 years.  The original recipe came with a pattern for cutting the cookies.  I made a pattern out of poster paper, and it was tedious to cut each one with a knife.  Soon my husband delighted me with two cutters made out of tuna fish cans cut with tin snips.  Nowadays, tuna cans have a one-piece bottom.  It might work to use a taller can, cut the top half off about one or two inches down, then trim the edge so it sits flat on the counter. (See picture at the end of this post.)

 Ghost Cookies

In large saucepan, bring to low boil on medium-high heat (stir frequently):

        1 cup shortening

        2 cups Grandma’s Molasses

Let cool to room temperature. This can be done the day before.

Mix together then add to molasses mixture:

        5 cups flour

        1 tsp. baking soda

        1 tsp. grated orange peel spice or rind of 1 orange finely grated

        1/2 tsp. salt

        2 tsp. cinnamon

        1 tsp. ground cloves

        1 tsp. allspice

Chill 2 hours.

Roll out on floured surface to about 1/8” thickness.

Cut into ghost shapes using commercial ghost cookie cutters or make one from a #303 can cut with tin snips and shaped into ghost shape (oval at top; straight at bottom end - see picture below.) For smaller cookies, use a smaller can.

Place on ungreased cookie sheet and bake at 375^o F for 8-9 minutes. Do not over bake. If edges are brown, they are too done.

Remove to rack and cool.

Frost with white Butter Cream Frosting.

Place two chocolate chips for eyes.

YIELD:  5 dozen 3 1/2" cookies

NOTE: For a softer cookie, roll out thicker (about 1/4".)

 Ghost cookie cutter made from tuna can

WHEAT SALAD

We used this recipe at our restaurant in Montana.  The original came from a cookbook (can't remember the name,) but I have tweaked it some.

Boil:  2 eggs in shell* (hard boiled) then chill.
Combine and bring to boil in heavy pan:
         2 cups water

         1 tsp. salt 

Add:  1 cup wheat
Cook uncovered on medium-high heat without stirring until moisture is almost gone.  The wheat is done when you start to hear some crackling.  Do not burn!  Drain any remaining water and cool wheat to  room temperature.  This takes approximately a half hour on my electric stove.


Chop into small pieces:

         2 cups celery

         1/2 cup onion

         1/2 cup green bell pepper
         1/2 cup pimentos or chopped red bell pepper
Add to wheat: 
         1/2 cup Larson dressing (or French or Catalina type) 
              See recipe for Larson Dressing on this blog.

Add chopped vegetables.
Dice eggs and add to above.

Add:  2 Tbsp. mayonnaise and mix well.

Garnish with radishes or tomato wedges

Options: Add leftover veggies, seafood, or cheese.

*A tip on cooking the eggs:  it works well to put the eggs in cold water and bring them to a boil.  Turn off the heat, cover and let sit for 20 minutes. Eggs will be hard boiled at this point.

ITALIAN CHICKEN

This recipe was given to me by my friend Ellie Tauaika.

Place in crockpot:

      4 Chicken Breasts (cut in large pieces or use whole)

         OR 8-12 chicken tenders

      8 oz. cream cheese

      1 can cream of chicken soup

      1 pkg. dry Italian salad dressing

      3/4-1/2 cup milk (to thin)

Cook 4 or more hours.

Serve with rice.