Where are my recipes? The gals at Mason Dixon Knitting wanna know…
Notice the old Fanny Farmer with the broken binding… it gets a lot of use for basic things that I then doctor and wing. Because the Moosewoods (which I love) aren’t going to give me any hints on how to roast or stew meat.
And the recipes that I make and take and get multiple requests for are in word docs on the computer so I can share them easier. The newest recipes are from grammy’s old cookbooks and recipes, pictures here, and pictures of cookies and bread made from grammy’s recipes are here.
From the box,
Andra’s Cranberry Pie, posted here.
A new recipe posting… from the box originally, it’s in multiple places now.
Sinfuls (gotta love a recipe where you can schmoo things twice)
These are someplace between candy and cookie. This recipe is from my youngest brother (not the cop). It was a riot listening to a construction worker describe how to do this (lay them out, 8 by 5). My friends and I decided these satisfy every premenstrual urge (chocolate, fat, salt) and started calling them “PMS sinfuls”. Here’s my take on it.
Heat oven to 400º. Line a standard cookie sheet with foil. Lay out a stack of saltines on the foil (they fit better one way than the other, use salted saltines).
Melt 2 sticks butter (NOT margarine). Add ¾ cup brown sugar. Combine and boil 2-3 minutes. Schmoo this to cover the crackers.
Bake 5 minutes.
Pull out of oven and sprinkle a 12 ounce bag semisweet chocolate chips over the top.
Return to oven and bake another 2 minutes.
Remove and schmoo the chocolate to cover evenly (or fairly evenly).
Place in the refrigerator for 15 minutes, then into the freezer for 15 (or more) minutes.
Flip the sheet over, peel off all the foil, and break into pieces. Store in fridge or freezer. They aren’t very pretty, but they won’t last long.
I saw a similar recipe in the November 2003 Southern Living Magazine, called Toffee Cookie Bars. The differences were that they cooked at 325º for 15 minutes or until bubbly, and sprinkled with chopped pecans on removal from oven. I liked the nuts on top, but didn’t like the bars as well. “Cook and Tell” by Karyl Bannister has a recipe called chocolate-toffee fancies. It uses graham crackers and different ingredient ratios. I’ve also found that variations in humidity affect how the toffee comes out. Experiment! None of it is bad (how could it be, with all that chocolate and butter), even the burnt ones!
My other brother gave me a chocolate roll recipe… maybe I’ll post that another day.