Diane Prather: Wendover Wonder Bars
December 12, 2008
Last week, I promised readers a new recipe from a fabulous new cookbook. The cookbook is “The Rocky Mountain Sweet Shoppe Cookbook: Culinary Sensations for the Sweet Tooth.” The book’s recipes are by Patty Ross; the set design is by Amy Larson. Both women are from Littleton.
First, the promised recipe, then some information about the cookbook.
To make “Wendover Wonder Bars,” you’ll need: 1 cup soft butter, 1 1/4 cups sugar, 1 egg, 1 teaspoon vanilla, 1/2 cup milk, 2 tablespoons cherry juice (from a jar of maraschino cherries), 2 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup semisweet chocolate chips, 1/2 cup finely chopped walnuts or pecans, 1/2 cup maraschino cherries (drained and chopped) and 1/2 cup sweetened, flaked coconut.
Preheat the oven to 375 degrees. Generously grease a 10x15x1-inch jelly roll pan with butter. Dust with flour. Set aside.
Combine butter and sugar in a large mixing bowl, and beat until creamy, scraping sides of bowl often (about 1 minute). Beat in egg and vanilla. Add milk and cherry juice, and blend well (about 1 more minute). Combine flour, baking powder and salt, gradually add to creamed mixture until well-mixed.
Fold in chips, nuts, cherries, and coconut. Mixture will be thick. Use a spreader to evenly distribute the batter into the prepared pan. Bake 23 to 25 minutes, or until lightly browned. Cool in pan on wire rack. Use a sharp edge to cut bars into 40 pieces (8 rows by 5 rows).
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Bars stay fresher if left uncut until served. Cover pan tightly with foil and store at room temperature for 3 days or in the refrigerator for 1 week. To freeze, cut bars and wrap individually in plastic food wrap and transfer to an airtight container. Freeze up to 4 months.
This recipe (as with all recipes in the book) is tested for high altitude. If you make the recipe below 3500 feet, preheat the oven to 350 degrees and subtract 1/4 cup flour and 1/4 cup milk.
This spiral-bound book is absolutely my favorite cookbook ever!
My husband pored over the cookbook, too, and when I asked him to choose a recipe for us to try, he said, “Anything from page 1 to the end of the book.”
And that says it all. This isn’t a book that you might buy for one recipe. It will be used over and over. There are 228 recipes in the book for making candies, fudges, truffles, mints, sweet ‘n salties, bars, and cookies.
Each recipe is featured on a full page, with a colored photograph. Recipe directions are easy to follow, and there are lots of tips, like those for storage or variations (and more). Best of all, perhaps, the ingredients for the recipes are those you’re apt to have on your pantry shelf or that are easy to find.
There are so many things to tell you about this cookbook, but I’m out of room. More later.
To order the cookbook, call Patty Ross at her office (303-972-0895). You get a discount by calling her office. Or, order from her website at http://www.rockymountaincookbooks.com.The book is $31.00 with postage and tax.