Family Favorite Recipes

GRANDMA MEAGHERS RECIPES

Grandma's Biscuits

4 cups of flour
5 heaping teaspoons of Magic Baking Powder
1 teaspoon salt
2 teaspoons sugar
Sift in a bowl

Blend in 3/4 cup of shortening (mix well). Then add 2 cups of milk for a nice doft dough.
Put out on a floured board and knead together and roll to about 3/4 inch thick.
Cut and put on a biscuit sheet and dent each one with a fork.

Courtesy of Helen MacDonald

White Sugar Cookies

1 scant cup of shortening
3/4 cup white sugar
1 egg
1 teaspoon vanilla

blend well

In a sifter sift,
2 cups of flour
1 1/2 teaspoons of cream of tartar
1 teaspoon of salt

Add to first mixture
Roll out on board and cut with cookie cutters.
Place on cookie sheet and sprinkle with white sugar
Bake at 350 degrees for 10 - 12 mins

Courtesy of Helen MacDonald

Cookies, Squares, Brownies, Bars & Fudge

The following recipes were collected by Melanie Meagher

Cookies, Squares, Brownies, Bars & Fudge

Old Fashioned Sugar Cookies

½ Cup of Shortening
2 Tablespoons of Milk
¼ Cup of White Sugar
1 ¾ Cups of Flour
¾ Cup of Brown Sugar
½ Teaspoon of Baking Soda
1 Egg
1 Teaspoon of Cream of Tartar
1 Teaspoon of Vanilla
½ Teaspoon of Salt
1/8 Teaspoon of Nutmeg

Cream shortening and sugar until smooth,
then add egg, vanilla and nutmeg.
Combine milk, baking soda and cream of tartar separately
and then add this to the creamed mix. Stir.
Add flour and salt (may have to add more flour until mix is easily handled, but not stiff).
Roll out on floured board ¼”thick. Sprinkle with whit sugar. Cut with cookie cutter and place on greased sheet.
Put raisin in the centre of each cookie. Bake at 375 until golden brown.

Crisp Molasses Cookies

Sift:
2 ½ Cups of Flour
¼ Teaspoon of Ground Cloves
2 Teaspoons of Baking Soda
1 ½ Teaspoons of Ground Ginger
½ Teaspoon of Salt
1 Teaspoon of Cinnamon

Cream:
¾ Cup of Shortening
1 Egg
1 Cup of White Sugar
4 Tablespoons of Molasses

Slowly add flour mixture to creamed mixture blending well. Roll into balls and place onto a greased cookie sheet. Pat down with floured fork until very thin. Bake at 350 oven until golden brown. (12-15 minutes)

Chocolate Drop Cookies

½ Cup of Butter
1 ½ Cups of Flour
1 Cup of Brown Sugar
1 Teaspoon of Baking Soda
1 Egg
½ Teaspoon of Salt
½ Cup of Milk
2 Squares of Semi Sweet Chocolate OR
1 Teaspoon of Vanilla
6 Tablespoons of cocoa + a little more butter melted together to make a paste.

Melt chocolate. Cream butter and brown sugar until smooth. Add egg and mix well. Stir
In chocolate. Dissolve baking soda in milk, and add to the mixture. Add vanilla, salt and
flour mix well. Drop by teaspoons onto a greased cookie sheet. Bake at 400 for 12- 15
minutes or until centre springs back when touched. Cool. Ice with icing sugar
frosting.

Butterscotch Cookies

½ Cup of Soft Butter
1 1/3 Cups of Flour
1 Cup of Brown Sugar
½ Teaspoon of Baking Soda
1 Egg (Beaten)
1 Teaspoon of Vanilla

Cream the butter and sugar together and then add the egg and vanilla. Mix well. Add the
dry ingredients. Form the dough into balls and pat the balls with your fingers onto a
greased cookie sheet. Bake at 350 for 15 -20 minutes. Let Cool

Icing for Butterscotch Cookies

2 Tablespoons of Butter
½ Teaspoon of Vanilla
2 Tablespoons of Milk
Icing Sugar
½ Cup of Brown Sugar

Mix and let come to a boil. Add icing sugar to thicken and ½ teaspoon of vanilla.

Oatmeal Drop Cookies

1 Cup of White or Brown Sugar
½ Cup of Butter or Lard
2 Cups of Rolled Oats
1 ½ Cups of Flour
1 Teaspoon of Baking Soda (dissolved in ¼ cup of hot water)
Raisins

Mix in the order given. If adding raisins you may have to add more water if the dough is
not soft enough to spoon out. Drop on a pan and bake in a hot oven.

Chocolate Rum Balls

In a large bowl stir together 3 ½ cups of vanilla wafer crumbs (about 12oz.), 1 cup of
finely chopped pecans, 1 cup of confectioners sugar and ¼ a cup of unsweetened cocoa.
Stir in 1/3 a cup of light or dark rum and 1/3 a cup of light or dark corn syrup until well
blended. Shape into 1” balls. Roll in ½ a cup of confectioner’s sugar. Store in a tightly
covered container. Makes about 4 ½ dozen.

Chocolate Bourbon Balls: Follow basic recipe, substitute 1/3 cp of bourbon for rum.

Oatmeal Raisin Cookies

1 ¾ Cup of Margarine
4 Eggs
½ Cup of White Sugar
¾ Cup of Packed Brown Sugar
3 Teaspoons of Vanilla
4 Cups of Flour
2 Teaspoons of Salt
2 Teaspoons of Baking Soda
2 Cups of Old Fashioned Oats
2 Cups of Raisins

Cream together margarine, sugar, eggs and vanilla. Stir in flour, salt, soda and oats
(combined). Mix well, stir in raisins. Drop by teaspoons on lightly greased cookie
sheets. Bake at 375 for 10-12 minutes. Makes 64 cookies.

Pecan Cookies

1 Cup of Soft Butter
2 Cups of Sifted Flour
½ Cup of Icing Sugar
½ Teaspoon of Salt
1 Teaspoon of Vanilla
2 Cups of Ground Pecan
1 Tablespoon of Water

Dip pecans in syrup. Bake at 325 for 20 minutes.

Raisin Oatmeal Cookies

1 Cup of Butter or Margarine
2 ½ Cups of All Purpose Flour
¾ Cup of White Sugar
1 Teaspoon of Salt
¾ Cup of Packed Brown Sugar
1 Teaspoon of Baking Soda
½ Teaspoon of Vanilla
2 ½ Cups of Rolled Oats
3 Eggs
1 Cup of Raisins

Cream together butter, sugar, eggs and vanilla. Stir in flour, salt, baking soda and oats.
Mix well, stir in raisins. Drop by teaspoon on a lightly greased cookie sheet. Bake at
375 for 10-12 minutes. This recipe makes about 36 cookies.

Butter Buds

Cream Together:
1 Cup of Brown Sugar
Cup of Shortening or Butter
Add:
2 Eggs
Teaspoon of vanilla

Mix well
Sift Together:
1 Teaspoon of Baking Powder
2 ½ Cups of Flour

Add to mixture mix well. Roll out into small balls and make a dent in the centres with your finger dipped in cold water. Fill the dent with raspberry jam.

Orange Carrot Cookies

Cream:
1 Cup of Shortening
¾ a Cup of White Sugar
1 Egg
1 Cup of Cooked Mashed Carrots
2 Cups of Flour
2 Teaspoons of Baking Powder
½ Teaspoon of Salt
¾ a Cup of Coconut

Mix well and drop by teaspoonful on a greased cookie sheet. Bake at 350 until slightly
brown. When cool ice with juice and rind of ½ orange and 1 tablespoon of butter and 1
cup of icing sugar, beat it well.

Macaroons

½ a Cup of Margarine
1 Cup of White Sugar
1 Cup of Brown Sugar
½ a Cup of Milk
Combine above ingredients into saucepan and boil for three minutes. Remove from heat.
Add:
3 Cups of Oats
1 Teaspoon of Vanilla
6 Tablespoons of Cocoa
1 Cup of Coconut
1 Teaspoon of Salt
Blend and drop onto wax paper, refrigerate until hard.

Chocolate Chip Cookies

1 Cup of Margarine
4 Cups of Flour
1 Cup of (packed) Brown Sugar
1 Teaspoon of Baking Soda
1 Cup of White Sugar
1 Teaspoon of Salt
2 Eggs
1 Pkg. of Semi Sweet Choc. Chips
1 Teaspoon of Vanilla

Cream the margarine. Add brown sugar and cream well. Add white sugar and cream
Well. Add 2 eggs and cream well. Add vanilla and cream well. Sift the flour, salt and
baking soda together and add to mixture stirring it in. Add the chocolate chips, stir them
in. Bake at 350 for 10 minutes (watch closely).

Butter Cookies

4 Sticks of Softened Butter
1 ¼ Cups of Sugar
4 Cups of Flour
6 Dozen/3 oz. of Whole Blanched Almonds

Preheat oven to 325°. Line two large cookie sheets with parchment paper. In a large mixing bowl, beat butter at medium-high speed until creamy. Slowly add sugar, one tablespoon at a time, until mixture is light and fluffy. With mixer on low speed, gradually add flour just until blended. Roll dough into one-inch balls; arrange two inches apart on prepared cookie sheets. With the palm of your hand, gently flatten each ball; press an almond in the center of each cookie. Bake cookies 20 to 25 minutes just until pale golden around the edges only (do not brown). Cool on cookie sheets for five minutes.

Orange Cranberry Cookies

½ a Cup of Butter (softened)
1/2 a Cup of Prune Puree
1/2 a Cup of Applesauce
1 Cup of Evaporated Raw Cane Sugar
2 Eggs
1 Teaspoon of Vanilla Extract
4 Cups of Quick Cooking Oats
2 1/2 Cups of Unbleached Flour
1 1/2 Teaspoon Baking Soda
1 Cup of Dried Cranberries
3 Tablespoons of Orange Zest

Preheat oven to 350°F. Spray cookie sheet with cooking spray and set aside.
In a mixing bowl, combine butter, prune puree and applesauce. Beat with an electric mixer until creamy.
Add the cane sugar, eggs and vanilla. Cream together until smooth. Stir in flour and baking soda.
Add oats and cranberries and orange zest and mix until incorporated. Portion the cookies by the
teaspoon and bake for 7–10 minutes until golden brown.

Chocolate Peanut Butter Chip Cookies

1 ½ Cups of Butter (melted)
2 Cups of White Sugar
2 Eggs
1 Teaspoon if Vanilla Extract
2 Cups of All Purpose Flour
¾ a Cup of Unsweetened Cocoa Powder
1 Teaspoon of Baking Soda
½ Teaspoon of Salt
2 Cups of Peanut Butter Chips

Preheat oven to 350 degrees. In a large bowl mix together butter and sugar.
Beat in eggs and vanilla. Combine flour, cocoa, baking soda and salt, gradually
stir into the butter mixture. Mix in peanut butter chips and drop by rounded teaspoons
onto ungreased cookie sheets. Bake 8-10 minutes in a preheated oven.

Chocolate Peanut Butter Cup Cookies

1 Cup of Butter, softened
¾ a Cup of Creamy Peanut Butter
¾ a Cup of White Sugar
¾ a Cup of Packed Brown Sugar
2 Eggs
1 Teaspoon of Vanilla Extract
2 1/3 Cups of All Purpose Flour
1/3 a Cup of Cocoa Powder
1 Teaspoon of Baking Soda
1 Cup of Semi-Sweet Chocolate Chips
1 Cup of Peanut Butter Chips
10 Chocolate covered Peanut Butter Cups, cut into eighths

Preheat oven to 350 degrees. In a large bowl cream together the butter, peanut butter,
white sugar and brown sugar until smooth. Beat in the eggs one at a time,
then stir in the vanilla. Combine the flour, cocoa and baking soda,
stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips
and peanut butter cups. Drop by tablespoon full onto ungreased cookie sheets.
Bake 8-10 minutes in a preheated oven. Be sure to let them cool on the pan for 3-5 minutes after
baking or they will fall apart.

Oatmeal Apricot Cookies

½ a Cup of Unsalted Butter
¾ a Cup of Light Brown Sugar
2/3 a Cup of all Purpose Flour
¾ a Teaspoon of baking soda
¾ a Teaspoon of salt
1 Large Egg
1 Teaspoon of Vanilla
¼ to ½ a Teaspoon of Cinnamon
1 ¼ a Cup of Quick Oats
½ a Cup of Sweetened Shredded Coconut
1 Cup of Dried apricots Coarsely Chopped

Preheat oven to 325. In a medium large saucepan, melt butter over low heat,
remove pan from heat and stir in sugar until smooth. Sift flour, baking soda
and salt over butter mixture. Set aside. Lightly beat egg with vanilla and
stir into pan with cinnamon, oats, coconut and apricots. Spoon dough by rounded
tablespoons onto an ungreased baking sheet, leaving two inches between each cookie.
Shape dough into balls with floured hands. Bake in batches or on two baking sheets
for 12- 15 minutes, rotating trays halfway through cooking time.

Shortbread

1 lb. of Butter
1 Cup of Icing Sugar
1 Teaspoon of Vanilla
2 Egg Yolks
Pinch of salt
3 Cups of Flour
Knead slightly.

Shortbread

1 lb of Butter (creamed)
¾ Cup of Icing Sugar
Dash of Salt (omit salt if butter is salted)
4 Cups of Flour

Cream the butter and while beating add the icing sugar.
Add the remaining ingredients and mix well
Place on a floured surface and knead as necessary, roll out and cut.
Bake at 300 for about 17 minutes, until light brown.

Shortbread

Sift Together:
3 Cups of Flour
1 Cup of Icing Sugar
2 Tablespoons of Cornstarch
¼ Teaspoon of Baking Soda

Cream 1 lb. of Butter Mix well and knead, form into
small balls, press with a fork dipped in water.
Bake at 300 for 35 minutes.

Scottish Shortbread

1 lb. of Butter (softened)
3 Cups of All Purpose Flour
1 cup of Fruit (instant dissolving) Sugar or Icing Sugar
1 ½ Cups of Corn Starch

Cream butter in a large bowl; mix all of the dry ingredients
together in a separate bowl. After the butter is creamed
gradually add dry ingredients and mix well. Remove the
Mixture from the bowl in the form of a ball and knead it together
until it becomes moist in your hands (approximately 10-15 minutes).
Lightly grease and flour a cookie sheet. Flour a rolling pin and roll
out the mixture to ¼” thick. Cut in desired shape, prick with a
fork or toothpick. Bake at 300 for approximately 40 minutes (watch it closely).

Peanut Butter Chewy Cookies

2 sticks margarine
1 cup peanut butter
3 cups sugar
2 teaspoons vanilla
3 medium eggs
2 cups flour

Melt margarine, peanut butter, and sugar together in a heavy pot.
Add vanilla, eggs, and flour and stir. Pour into a 12 x 6-inch pan
(or 2 smaller pans) and bake at 350 degrees for 35 minutes.

Peanut Butter Cookies

1/2 cup shortening
1/2 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2-1/2 cups flour
1 teaspoon baking powder
1-1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375 degrees. Cream shortening, butter,
peanut butter, and sugars. Add eggs, beat well.
Combine dry ingredients and add to creamed mixture.
Chill dough. Roll into balls the size of walnuts (or use a small scoop)
and place on ungreased cookie sheet. Flatten with fork in a
crisscross pattern. Bake for 10 to 12 minutes.

Cranberry Apple Cookies

1/2 cup butter or margarine
2 cup packed light brown sugar
3/4 cup sugar
1 egg
1/2 cup milk
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon grated orange rind
1-1/2 cups chopped, pared apples
1 cup cranberries, chopped

Cream butter and sugar; beat in egg and milk.
Sift together flour, baking powder, cinnamon,
and salt and stir into butter mixture until well blended.
Stir in orange rind, apples, and cranberries.
Drop by teaspoonfuls onto greased cookie sheets.
Bake in a 375 degree oven for 12 to 15 minutes.

Gingerbread Men

1 cup brown sugar
1/3 cup butter
3-1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/3 to 1/2 cup water

Preheat oven to 350 degrees.
Blend brown sugar and butter until creamy.
Sift flour and mix with baking soda, cloves,
cinnamon, ginger, and salt. Add flour mixture
to creamed sugar. Add water to ingredients and roll
onto lightly floured surface. Cut cookies out and bake
at 350 degrees for 8 to 10 minutes. You can eat them
immediately or decorate with sugar icing.

Apple Rhubarb Crumble Squares

Pie crust
3 cups rhubarb, chopped
6 apples
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Topping:
3/4 cup flour
1/2 cup sugar
1/2 cup firm butter

Make pie crust; roll out and spread on cookie sheet.
Combine rhubarb, apples, sugar, cinnamon, and
nutmeg and spread out on crust. Mix topping ingredients
together, cutting in the firm butter. Sprinkle over
rhubarb and apples. Bake at 350 degree for 30 to 40 minutes
or until golden brown.

Walnut Squares

½ a Cup of Butter
2 Egg Yolks
2 Tablespoons of Baking Powder
½ a Cup of Sugar
1 Teaspoon of Vanilla
1 ½ a Cup of Flour

The above mixture should be crumbly, pat it down
gently into a pan.
Filling:
2 Egg Whites
1 Cup of Walnuts
½ a Cup of Brown Sugar

Beat the egg whites stiff and add sugar and walnuts,
mix this well and spread onto the first mixture. Bake
at 325 for 35 minutes.

Note: If margarine is used – use ½ cup + 1 teaspoon of salt.

Chocolate Brownies

½ a Cup of Butter
4 Ounces of Baking Chocolate (4 Squares)
2 Eggs
1 Teaspoon of Vanilla
¾ of a Cup of Flour
1 ¼ a Cup of Sugar
¼ a Teaspoon of Salt
½ a Cup of Chopped Nuts

Preheat oven to 350 degrees, in a small saucepan,
melt butter; remove from heat. Stir in chocolate.
Cool completely. In a small mixer bowl, beat eggs
and vanilla. Gradually add sugar, beating until pale
yellow. Blend in chocolate mixture. Gradually add
flour and salt. Stir in nuts. Spread in a greased 8
inch square pan. Bake for 30 minutes or until done,
cool completely in pan. Cut into 2 inch squares,
makes 16 brownies.

Chocolate Chip Cream Cheese Brownies

2 Pillsbury Chocolate Chip dough rolls
16 Ounces of Cream Cheese (softened)
½ a Cup of Sugar
2 Eggs
1 Teaspoon of Vanilla

(Let one roll soften at room temperature) Spread
softened dough in the bottom of a 9"x13" baking pan.
Do NOT grease or flour the pan. With a mixer, mix
cream cheese, sugar, eggs, and vanilla until fluffy.
Spread cream cheese mixture on top of cookie
dough. Slice remaining roll of cookie dough on top
of cream cheese. Bake for 35 minutes at 350 degrees.
Cool completely before cutting.

Chocolate Chip Peanut Butter Brownies

1 Cup of Sugar
½ a Cup of Butter (melted)
1/3 a Cup of Crunchy Peanut Butter
2 Eggs
1 Teaspoon of Vanilla
1 ¼ of a Cup of Flour
2/3 of a Cup of Semi-Sweet Chocolate Chips

Heat oven to 350 degrees, in medium bowl stir together
sugar, butter, peanut butter, eggs and vanilla until well mixed.
Stir in flour until well mixed. Stir in chocolate chips. Spread
batter into greased 9 inch square baking pan. Bake for 25 to 30
minutes or until lightly browned. Cool completely.

Fudge Frosting

Place 1 one ounce square of unsweetened chocolate
and 2 Tablespoons of butter or margarine in a small saucepan.
Stir over low heat until chocolate melts. Remove from heat and
add 1 ½ a Cup of sifted icing sugar and 1 teaspoon of vanilla.
Blend in enough hot water (about 2 Tablespoons) to make almost pourable.

Chocolate Squares

Melt in saucepan over hot water
½ a Cup of Butter
2 Squares of Semi Sweet Chocolate
Blend in 1/3 a Cup of Sugar
1 Teaspoon of Vanilla
1 ½ a Cup of Coconut
1 Cup of rolled oats
½ Cup of Chopped Nuts

Mix well and press into a buttered 9x9 Pan.
Put in a fridge

3 Tablespoons of Soft Butter
2 to 2 ½ Tablespoons of warm milk
2 Cups of icing sugar
½ Teaspoons of vanilla
Spread on top of mixture in fridge

2 Squares of Semi Sweet Chocolate
1 Tablespoon of butter in a double boiler

Spread over icing and refrigerate

Butterscotch Squares

Shortbread Bottom:
½ a Cup of Soft Butter
2 Tablespoons of brown sugar
1 Cup of Flour
Salt
Mix and line the bottom of a greased 8 x 8”pan.
Topping
Beat 2 Eggs
Add 1 Cup of Brown Sugar
1 Teaspoon of Baking Powder
2 Tablespoons of Flour
1 Teaspoon of Vanilla

Mix well and pour over the bottom, bake all at once
at 350 degrees for 35 minutes.

Fudgy Brownies Mix 1 /3 cups of all purpose flour,
1 teaspoon of baking powder
and ½ teaspoon of salt
In a bowl. Melt 1 cup of butter in a saucepan.
Remove from heat. Stir in 1 cup of cocoa.
Blend in 2 cups of sugar,
4 eggs and 1 ½ teaspoons of vanilla.
Blend in dry ingredients
1 cup of chopped nuts.
Pour batter into a greased 13x9x2” pan.
Bake at 350 for 30-35 minutes. Cool and frost

Fudgy Frosting

Combine 3 tablespoons of melted butter with ¼ cup of cocoa.
Blend in ¼ cup of milk, ½ a teaspoon of vanilla
and 2 cups of sifted icing sugar until smooth.
Spread frosting over brownies.

Brownie Cheesecake Bars

1 ½ of a Cup of All-Purpose Flour
1 ½ of a Cup of Sugar
/3 of a Cup of Butter or Margarine; (melted)
2/3 of a Cup of Cocoa
3 Eggs (divided)
½ of a Cup of Milk
3 Teaspoons of Vanilla Extract (divided)
½ a Teaspoon of Baking Powder
1 Cup of Chopped Nuts; (optional)
8 Ounces of Cream Cheese; (soft)
2 Tablespoons of Butter or Margarine
1 Tablespoon of Cornstarch
1 Can of Sweetened Condensed Milk

Heat oven to 350 degrees. Grease 13 x 9-inch baking pan.
In a bowl beat flour, sugar, melted butter, cocoa, 2 eggs,
milk, 2 teaspoons of vanilla and baking powder until well
blended. Stir in nuts. Spread into pan. In smaller bowl,
beat cream cheese, 2 tablespoons of butter and cornstarch
until fluffy. Gradually add sweetened condensed milk, then
remaining 1 egg and 1 teaspoon of vanilla, beating until smooth.
Pour over brownie batter. Bake 35 to 40 minutes or until top is
lightly browned. Cool; refrigerate. Cut into bars.
Store covered in refrigerator.

Peanut Butter Bars

1 Package of butterscotch Chocolate Chips
½ a Cup of Peanut Butter
½ a Cup of Evaporated Milk
¾ a Package of coloured marshmallows

Melt the chips in a double boiler add peanut butter slowly
and blend together. Add milk and mix well then add the
marshmallows a few at a time. Press into an 8x8”
pan and refrigerate.

Chocolate Mint Bars

1 Cup of Mint Chocolate Chips
¼ a Cup of Margarine
¼ a Cup of Icing Sugar
1 Egg
½ a Cup of Chopped Walnuts
1 ½ a Cup of Wafer Crumbs
¼ a Cup of Margarine
2 Cups of Icing Sugar
2 Tablespoons of Milk
Green Food Colouring (optional)

Melt the chips and ¼ a Cup of margarine over hot water,
reserve ¼ a cup of this mixture for the top. Add ¼ a cup
of icing sugar and egg to the remaining melted chips and
blend well. Stir in wafer crumbs and nuts. Press evenly
on bottom of 8” square pan. Cream ¼ a cup of margarine
and 2 Cups of icing sugar and milk until fluffy Add green
food colouring, Spread evenly over the base in pan.
Dribble reserved melted chips over top chill until firm.

Granola

1 Cup of Butter
2/3 a Cup of Honey
2/3 a Cup of Brown Sugar
10 Cups of large flake oats
1 1/3 Cups of Pecans
1 1/3 Cups of Almonds
1 1/3 a Cup of raisins

Preheat oven to 320 degrees F. Melt butter with
honey and brown sugar in a small saucepan.
Pour liquid over the remaining ingredients and combine well.
Scatter mixture evenly onto a large baking tray.
Bake for about 1 hour, until granola is toasted
and golden brown, stirring several times. Makes
14 cups. You can replace raisins with dried
cranberries, apricots, chocolate chips or marshmallows.

Trail Mix Energy Bars

1 ½ Cups of quick cooking oats
½ a Cup of all purpose flour
½ a Cup of packed brown sugar
½ a Cup of Sultana Raisins
½ a Cup of coarsely chopped dried apricots
¼ a Cup of Sliced Almonds
1 Tablespoon of Sunflower Seeds (unsalted)
Pinch of Salt
½ - 1 Teaspoon of cinnamon (to taste)
1 Large Egg
2 Teaspoons of fresh lemon juice
1 Teaspoon of Lemon Zest
1 Teaspoon of Vanilla
¼ a Cup of Vegetable Oil
¼ a Cup of Corn Syrup
3 Tablespoons of unsweetened medium Shredded coconut

Preheat oven to 350 degrees; in a large bowl combine all
ingredients from oats to salt and mix. Set aside. Whisk egg,
lemon juice and zest, vanilla, oil and corn syrup together in a small bowl.
Pour over the dry mixture into a lightly greased 9”square pan
and bake on the middle rack of an oven for 15 to 20 minutes.
Remove pan from oven and cool on rack. Remove from pan
and transfer onto a cutting board and cut into bars and serve makes 16 bars.

Chocolate Fudge

1 ½ Cups of granulated sugar
2/3 a Cup of Carnation Evaporated Milk
2 Tablespoons of Butter or Margarine
¼ a Teaspoon of Salt
2 Cups of Miniature Marshmallows
1 ¾ a Cup of Milk Chocolate Chips
½ a Cup of Chopped Pecans or Walnuts
1 Teaspoon of vanilla Extract

Line a 9 x 5 inch loaf pan with foil. Combine sugar evaporated milk,
butter and salt in a medium saucepan. Bring to a full boil over
medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes.
Remove from heat. Stir in marshmallows, Milk chocolate Chips,
nuts and vanilla extract. Stir vigorously for 1 minute or until the
marshmallows are completely melted. Pour into a prepared pan
refrigerate for 2 hours or until firm. Lift from pan, remove foil.
Cut into pieces.

Peanut Butter Fudge

1 ½ Cups of Sugar
2/3 A Cup of Carnation Evaporated Milk
2 Tablespoons of butter or margarine
¼ a Teaspoon of salt
2 Cups of miniature marshmallows
1 ½ Cups of Semi-Sweet Chocolate Chips
1 Cup of Chunky or regular Peanut Butter
1 Teaspoon of Vanilla Extract
½ a Cup of Chopped Peanuts (optional)

Combine Sugar, evaporated milk, butter and salt
in a medium saucepan. Bring to a full boil over
medium heat, stirring constantly for 4 to 5 minutes.
Remove from heat. Stir in marshmallows, chocolate chips.
Peanut Butter and vanilla extract. Stir vigorously for 1 minute
or until marshmallows are melted. Pour into a foil lined 9 x 5 inch
loaf pan; cool for 1 minute. Top with peanuts pressing slightly.
Chill for 2 hours or until firm. Lift from pan and remove foil.
Cut into pieces.

White Chocolate Fudge

2 Tablespoons of Butter or Margarine
2/3 a Cup of Carnation Evaporated Milk
1 ½ Cups of Sugar
2 Cups of Miniature Marshmallows
2 Cups of White Chocolate Chips
2 Teaspoons of Vanilla Extract
1 ½ Cups of Honey Roasted Peanuts (divided)

Combine Butter, evaporated milk and sugar in a medium saucepan.
Bring to a full boil over medium heat stirring constantly for 4 to 5 Minutes.
Remove from heat. Stir in marshmallows, white chocolate chips, 1 cup
of nuts and vanilla extract. Stir vigorously for 1 minutes or until
marshmallows are melted. Pour into a foil lined 9 x 5 inch loaf pan.
Coarsely chop remaining nuts and sprinkle them over the fudge, press in.
Chill until firm. Remove foil and cut into pieces.