Pecan pie bars

Pecan Pie Bars
1 cup flour, sifted
1/2 cup quick-cooking oats
1/4 cup brown sugar
1/2 cup butter
3 eggs, slightly beaten
3/4 cup light corn syrup
1 cup chopped pecans
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup brown sugar
1 tablespoon flour
Combine 1 cup flour, oats and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Press into greased 9 by 9 inch pan. Bake at 350 degrees for 15 minutes. Combine eggs, corn syrup, pecans, vanilla, salt, 1/3 cup brown sugar and 1 tablespoon flour; pour over crust. Bake for 25 minutes, or until done.


Chocolate macaroons

Chocolate Macaroons
1 (14 ounce) package coconut
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
4 squares unsweetened chocolate, melted
Combine all ingredients; mix well. Drop by teaspoonfuls onto a well-greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.


coconut bells

Coconut Belles
1/3 cup shortening
1 cup sugar
2 eggs (reserve 1 egg white for meringue)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
Coconut Meringue (see below)
Blend together shortening, sugar and eggs. Sift together dry ingredients and add to shortening mixture, alternating with milk; blend thoroughly. Add vanilla and lemon juice. Spread 1/4 inch thick on a greased cookie sheet. Cover with Coconut Meringue. Bake at 325 degrees for 30 minutes. Cut into square or rectangles.
Coconut Meringue
2/3 cup shredded coconut
1 egg white
1 cup light brown sugar
1/2 teaspoon vanilla
Beat egg white to stiff peaks and beat in sugar, 1/2 cup at a time. Add vanilla, then fold in coconut.

Sweet potato breakfast bake

Sweet Potato Breakfast Bake
2 tablespoons butter, divided
1 (14 ounce) package soy sausage
6 large eggs
2 cups half and half
1 teaspoon dried Italian seasoning
2 cups herb-seasoned stuffing mix
2 cups shredded Mozzarella cheese, divided
1 cup refrigerated prechopped onion
1 (24 ounce) package steam-and-mash frozen cut sweet potatoes, thawed
Chopped fresh parsley, for garnish
Melt 1 tablespoon butter in a large skillet over medium-high heat. Brown sausage in melted butter, stirring often, for 5 to 6 minutes, or until sausage crumbles and is browned. Meanwhile, whisk together eggs, half and half and Italian seasoning in a medium bowl. Grease a 5 quart slow cooker with remaining 1 tablespoon butter. Stir together sausage, egg mixture, stuffing mix, 1 cup cheese, onion and sweet potatoes in slow cooker. Top with remaining 1 cup cheese. Cover; cook on low for 4 hours, or until set and edges are browned. Garnish, if desired.
Makes 8 servings.

Recipe of the day…coconut cream cookies

Coconut Cream Cookies
1 cup margarine
2 (3 ounce) packages cream cheese
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
2 tablespoons milk
2 cups flour
1/2 cup coconut
Pecan or walnut halves
Cream together margarine, cream cheese, sugar, salt, vanilla, egg and milk until fluffy. Stir in flour and coconut; mix well. Drop cookies (16 per cookie sheet) by small spoonfuls onto greased cookie sheets. Top each cookie with nut half. Bake at 325 degrees for 8 to 10 minutes.
Makes about 8 dozen cookies.

Chocolate bread pudding

Chocolate Bread Pudding
1 tablespoon butter or margarine
1 1/2 cups loosely packed 1/2 inch bread cubes (use French, Italian or Vienna bread)
Scant 1 cup half and half or milk
1 envelope or
1 ounce square unsweetened chocolate
1 large egg
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
Hard Sauce (see below)
Preheat oven to 350 degrees. For the pudding, use a small flat-bottom casserole or a 6 inch souffle dish. Melt butter in dish while preheating oven. Add bread cubes; toss with a fork to mix; set aside. In small saucepan, combine half and half with chocolate. Whisk over low heat until mixture is hot and thoroughly blended. In a small bowl, combine egg, sugar, salt and vanilla; whisk to blend. Slowly add hot chocolate mixture, while whisking. Pour over bread cubes; mix gently, but thoroughly. Set dish in pan containing 1/2 inch warm tap water. Bake until a rinsed knife inserted half way to center comes out clean, not milky, 25 to 30 minutes. Remove dish from hot water; cool about 20 minutes before serving. Serve warm with Hard Sauce or serve cool with whipped cream.
Hard Sauce:
2 tablespoons butter, softened
1/3 cup powdered sugar
1 to 2 teaspoons brandy or dark rum
In a small bowl, beat butter and sugar with a fork until light. Gradually beat in brandy or rum until no more liquid can be absorbed. Spoon into 2 mounds; cover and chill. Set out about 20 minutes before serving on warm bread pudding.
Makes 2 large servings.


Recipe of the day.. Turtle cookies

Turtle Cookies
1/2 cup firmly packed brown sugar
1/2 cup margarine, softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups flour
1/8 teaspoon salt
Pecan halves
8 caramels, each cut into fourths
Chocolate Glaze (see below)
Cream together brown sugar, margarine, water and vanilla. Stir in flour and salt. Place 3 to 5 pecan halves per cookie on greased cookie sheet. Drop dough by teaspoonfuls around caramel pieces; press onto center of each group of nuts. Bake at 350 degrees for 12 to 15 minutes. Dip into Chocolate Glaze.
Chocolate Glaze
1 cup powdered sugar
1 tablespoon water
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla
Beat together all ingredients until smooth.