Over a Cup: Taking some time to bake | CraigDailyPress.com

Over a Cup: Taking some time to bake

Diane Prather

Diane Prather

With all my appointments and paperwork, I don't have a lot of time to bake. This week, however, my car is going to be in the shop for repair of its heater (and not a bit too soon), so I'm going to stay home a little more — at least for a few days. I plan to make cabbage burgers Friday, and I searched my files for new cookie recipes. I settled on two of them.

I have made a "Toffee Bar" recipe using soda crackers. It's easy, and the bars taste like toffee candy. So I decided to try a new recipe with graham crackers instead of soda crackers. Also, I used to make dozens of chocolate drop cookies, and I have come upon, what appears to be, a similar recipe for "devil's food cookies." I'm wondering what these cookies are like.

It's hunting season. Do any of you have favorite wild game recipes? If you have any recipes that you would like to share with readers, please call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

Toffee Bars

1 1/4 cups butter

3/4 cup brown sugar

6 ounces chocolate chips

12 ounces toffee bits

1/2 cup chopped pecans

graham crackers

Line a greased cookie sheet with graham crackers. Melt butter and add brown sugar; bring to a boil and boil 3 minutes. Pour over the graham crackers. Bake at 350 degrees for 10 minutes. Take the cookie sheet out and sprinkle the graham crackers with chocolate chips, toffee bits and pecans. Press down. Let cool.

Devil’s Food Cookies

1/2 cup butter or margarine

1 cup brown sugar

1 egg

1 teaspoon vanilla

2 (1 ounce) squares unsweetened chocolate, melted

3/4 cup sour cream

1/2 cup chopped nuts (optional)

2 cups sifted flour

1/2 teaspoon soda

1/4 teaspoon salt

Cream sugar and butter until fluffy. Add vanilla, egg and cooled chocolate. Beat another minute. Add sour cream and dry ingredients; mix well. Stir in the nuts. Drop by spoonfuls on the cookie sheet. Bake for 15 to 20 minutes at 350 degrees.

Note: If these are like the chocolate drop cookies I’ve made, they will be firm but not hard when touched and soft inside.