Over a Cup: More cookies | CraigDailyPress.com

Over a Cup: More cookies

Diane Prather/For Craig Press

Yesterday, when it was storming, I baked my favorite cake, a banana cake, and the house was filled with a wonderful aroma. Later, I baked a pizza from scratch.

‘Tis the season for baking, so this week’s column features two more cookie (bar) recipes. The recipes come from “Our Best Cookie Recipes,” the cookbook I used last week. It was published a long time ago by Swift & Company and written by Martha Logan.

Do you have recipes you would like to share with readers? If so, call me at 970-824-8809 or write me at PO Box 415, Craig, CO 81626. Happy baking.

Toffee cookies

2 sticks (1 cup) Allsweet Margarine

1 cup packed brown sugar

1 Swift’s Brookfield Egg

1 teaspoon vanilla

2 cups sifted flour

6-ounce package semi-sweet chocolate pieces

1/2 cup chopped nuts

Cream margarine and sugar. Add the egg and vanilla. Mix well. Add flour and combine. Spread 1/4 inch thick over an area approximately 13 by 15 inches on a baking sheet 17 by 14 inches. Bake in a moderate (350 degree ) oven for 15 minutes. While baking, melt the chocolate pieces over hot water or in a microwave. Spread over the surface of the cookies while they are hot. Sprinkle with the nuts. Cut at once into bars. Makes about 4 dozen bars, 2 inches square.

Saucepan scotchies

1 stick (1/2 cup) Allsweet Margarine

1 1/2 cups packed brown sugar

2 Swift’s Brookfield Eggs

1 Teaspoon vanilla

1 1/2 cups sifted flour

2 teaspoons baking powder

1 cup chopped nuts

Melt margarine in a saucepan. Remove from heat. Add sugar and blend. Add eggs, one at a time, beating well. Stir in vanilla, flour and baking powder. Mix thoroughly. Add nuts, and stir lightly to combine. Pour into a 13 by 9 by 2-inch pan that has been rubbed with margarine. Bake in a moderate (350 degree) oven about 30 minutes. Do not overbake. Cool in the pan. Cut into bars at serving time.

Makes 24 bars, 1 1/2 inches by 3 inches.




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Over a Cup of Coffee: Quick summer casseroles

June 14, 2019

When we’re not cooking something on the grill, it’s great to be able to whip up nutritious casseroles for summer dinners. This week’s column features two casserole recipes. I make “Skillet Beef–a-Roni” often. I don’t keep the ingredients for the other casserole on hand so don’t make it as often.



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