World's Best Cookies
(aka Barb's mom's favorite
1 cup brown sugar
1 cup salad oil
crushed corn flakes or Total or similar cereal
½ cup chopped pecans
1 tsp. soda
1 tsp. vanilla (or peanut
1 cup sugar
1 cup rolled oats
1 cup coconut
3 ½ cups all-purpose flour
1 tsp. Salt
Heat oven to 325. Cream
sugars and butter til light and fluffy. Mix in egg. Add oil and vanilla.
Add oats, corn flakes, coconut, and nuts. Stir well, then add flour,
soda, and salt. Form into walnut sized balls on ungreased cookie sheets,
flatten with fork. Bake approx. 18 minutes. Cool before removing from
cookie sheet. They freeze well.
Be creative – add a few
chocolate chips or raisins.
ROCKY LEDGE BARS
unsalted butter at room temperature
1 cup butterscotch chips
2 1/4 cups
1 cup miniature marshmallows
2 1/4 tsp baking
1 cup coarsely chopped semi-
1 tsp coarse salt
1 1/2 cups packed
dark brown sugar
1 cup coarsely chopped white
3 large eggs
1 tsp vanilla
18 coarsely chopped Kraft caramels
1.) Preheat oven to
350 degrees. Lightly butter a 9X13 inch baking pan. Line with parchment
paper allowing a 2" overhang on the longer sides. Brush parchment paper
with butter (not overhang).
2.) Whisk together
flour, baking powder and salt in medium bowl. In bowl of an electric
mixer fitted with paddle attachment mix butter and brown sugar until
fluffy, about 2 minutes. Add eggs and vanilla, mix until well combined.
Mix in flour mixture until combined. Fold in half of each of the
marshmallows, chocolates, butterscotch chips and caramels.
3.) Spread batter
in prepared pan. Scatter remaining marshmallows, chocolatres,
butterscotch chips and caramels on top. Bake until top is golden brown
and cake tester inserted in center comes out clean, about 35 minutes. Be
careful not to overcook. Cool on wire rack. Lift out of pan and transfer
to baking sheet. Refrigerate until set, at least 30 miutes.
parchment and cut into squares or triangles. Bars can be stored in
airtight container at room temperature up to 1 week or freeze for future
2 cups all purpose flour
½ tsp ground allspice
1 tsp salt
1 cup uncultured molasses
½ cup butter
¼ cup bourbon
1 cup packed light brown sugar
4 cups coarsely chopped pecans toasted, best chopped by
Whisk together flour, allspice and salt in small bowl.
Melt molasses and butter in a small saucepan over low heat.
Remove from heat , let cool slightly. Stir in bourbon. Transfer to a medium
bowl, whisk in sugar until smooth. Stir in flour mixture and 1 cup of pecans.
Refrigerate for an hour or overnight.
Preheat oven to 400 degrees. Scoop balls of dough using 1 ¼
inch (1 ounce) ice cream or melon scoop, roll in remaining pecans. Space 1 ½
inches apart on baking sheets lined with parchment paper. Bake until flattened
and lightly colored on edges, about 9 to 11 minutes. Let cool on sheets 3
minutes then transfer to wire racks to cool completely. Store in airtight
containers at room temperature.
Be sure not to overcook as it will turn to brittle and
burns easily on the bottom.
PECAN PIE BARS::
Preheat oven to 350 degrees.
Grease with butter a 15 1/2 X 10 1/2 jelly roll pan.
Put 1 1/2 cups
flour, 2/3 cup dark brown sugar and 1 tsp baking powder into a food processor
and pulse for a few seconds to mix. Add 3/4 cup cold butter and process 20
seconds until mixture has formed fine crumbs. Pat mixture firmly into pan and
bake 15 minutes.
In a large bowl beat 4 eggs until foamy, about 30
seconds, beat in 1 1/2 cups dark corn syrup, 2 tsp vanilla, 1/2 cup dark brown
sugar and 1/2 cup flour, beat until well blended. Pour over baked crust.
Sprinkle 2 1/2 cups hand chopped lightly toasted pecans over filling and
bake 40 to 45 minutes until set. My oven takes exactly 40 minutes.