BLUERIDGE'S FAVORITE RECIPES

I only have part of my favorite ones separated but have several in each grouping of SWEET STUFF or MAIN DISHES.These two headings will take care of all of them.
Thanks everyone for the great recipes that I've collected and used over the past 3 years.I'm trying to get the ones together that I have posted also but only 1/2 finished with that project.I did want to get these started.
Sometimes I kept the name of who posted it and sometimes not.Some were also the same as what I already had of my own.If you recognize one as yours, don't hestitate to say, "Hey, I posted that on such-and-such date!"I promise no feelings will be hurt, because as we have all learned recently, no one owns a recipe, only the way you mix up the ingredients, or what you use, or how much of it.
I'm doing this so I can eliminate writing them all on paper as I have no printer.
So far I know I have a hundred on post-it notes.Thanks again John! That's the best thing I've found here, right after the companionship and warmth and especially the humor.
And many blessings to all the ones I don't know well. You (all) on Recipes always have a way of brightening my day.

Ecstasy Bars by: DorothyR_in_Malibu 6/27/2003
About 15 years ago I got this recipe from "The Coffee House Cookbook," courtesy of UC Davis Magazine, and all the talk of the TOH Peanut Butter Bar recipe made me think of it.It has virtually the same ingredients except a slight variation in amounts. Sprinkle the chips on when it comes out of oven, and marblize the chocolate chips and glaze together.
Ecstasy Bars
1 cup flour
1 cup rolled oats
1/2 teaspoon baking soda
Pinch salt
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup peanut butter, divided use
1 1/4 cups chocolate chips
1/2 cup powdered sugar
3 tablespoons evaporated milk
Turn oven on to 350º. Grease a 9- by 13-inch pan and set aside.
Combine the flour, oats, baking soda and salt in a small bowl. In a medium bowl, cream the butter, sugar and brown sugar together until smooth. Add the egg, vanilla and 1/2 cup of the peanut butter and mix thoroughly. Fold the dry ingredients into the wet mixture. Mix until just combined. Spread the dough into prepared pan. Bake for 20 minutes, until lightly golden brown.
Remove the crust from the oven and immediately sprinkle on the chocolate chips. Wait for a minute or two, then spread them evenly across the dough as they melt.
While the chocolate is melting, combine in a separate bowl the powdered sugar, remaining peanut butter and evaporated milk. Beat together and spread onto the melted chocolate, forming a marbled pattern.
Allow the bars to cool and then cut.
Makes 24 bars.

RE: Recipes: Farm Journal Homemade Cookies (Bars) Posted by: moonchild_oh_34f Posted on: 11/5/2004 7:13:38 AM #R4671072 Coffee Cookie Bars

Recipe By :Food Editors of Farm Journal
Serving Size : 0 Preparation Time :0:00
Categories : Bar Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar -- firmly packed
1/4 cup shortening
1 egg
1 teaspoon vanilla
1 1/2 cups sifted flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup hot, strong coffee
1/2 cup raisins
1/2 cup chopped nuts
Caramel Icing:
3 tablespoons brown sugar -- firmly packed
3 tablespoons butter
1 tablespoon dairy half-and-half, light cream or milk
1 cup sifted confectioners sugar

Cream sugar and shortening until light and fluffy. Beat in egg and vanilla. Sift together flour, cinnamon, baking powder, baking soda and salt, and add alternately with hot coffee to creamed mixture. Stir in raisins and nuts. Spread dough in greased 13-in. x 9-in. pan. Bake in moderate oven (350') 25 minutes. While hot, spread with Caramel Icing. Set pan on rack to cool, then cut in 2-in. x 1-in. bars.

Caramel Icing: Combine brown sugar, butter and half-and-half in 1-qt. saucepan. Bring to a boil. Remove from heat and gradually add confectioners sugar, beating constantly. If icing is not smooth, place over low heat, stirring constantly, until lumps of sugar disappear. (Makes enough to ice cookies baked in a 13-in. x 9-in. pan)

Description: "A hearty cookie, moist and tasty-a fine coffee accompaniment."
Source: "Homemade Cookies"
S(Formatted by): "Moonchild2488"
Copyright: "1971 Farm Journal, Inc."
Yield: "4 dozen"

Old Fashioned Egg Custard Pie

1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. Flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. Vanilla
Nutmeg
1 unbaked pie shell


Cream butter, gradually add sugar, beating well. Add eggs and flour. Mix well. Stir in milk and water and vanilla. Pour into pie shell. Bake 20 minutes at 400 degrees then reduce heat to 300 degrees for 15 more minutes.

From the recipes of Mrs. Johnson, Miami, TX

Latte Cheesecake Bars
jcz04 3/28/2005
Crust:
2 cups chocolate cookie crumbs
1/2 cup melted butter

Combine and press into the bottom of an ungreased 13x9" baking pan.

Filling:
2 tbs heavy cream
2 tsp instant coffee granules
2 (8-oz) pk cream cheese, soft
1/2 cup sugar
3 eggs
1/2 tsp vanilla

Combine the cream and the coffee granules and let stand for 5 minutes or until coffee dissolves.
Beat the cream cheese and sugar till light and fluffy.Add the reserved coffee/cream mixture, eggs and vanilla. beat well Pour over crust and bake in a preheated 350 degree oven for 20-25 minutes, or until the center is nearly set,Remove and cool for 1 hour.

Topping:
1/3 cup heavy cream
1/2 cup semi-sweet chocolate chips

Heat the cream over medium heat just until it comes to a boil, about 1 minute. Remove and add the chips.
Spread over he cheesecake and refrigerate until mthe chocolate sets.

GRANDMA'S EVAPORATED MILK FREEZE

1 pkg. kool aid (any flavor)
1 can evaporated milk (14 1/2 oz.)
1 c. sugar
1/2 c. water


Place can of milk in freezer and chill one hour. Dissolve sugar and kool aid thoroughly in water. Place chilled milk in cold mixing bowl and whip with egg beater until three times the volume.

Then, add Kool Aid mixture and fold in well. Place in freezing tray and do not disturb until frozen. A delicious, fluffy frozen dessert.

Butterscotch-Heath Bar Biscotti LiLRedHen 11/17/2002 BUTTERSCOTCH-HEATH BAR BISCOTTI

1/2 cup Oil
1/2 cup White sugar
1/4 cup Light brown sugar -- packed
1 1/2 teaspoons Vanilla extract
1 teaspoon Butterscotch extract
3 Eggs -- lightly beaten
3 cups Flour
1 3/4 teaspoons Baking powder
Pinch salt
1 1/2 cups Heath bars
(coarsely chopped)
1/2 cup Whole pecans

This twice-baked cookie almost needs no introduction. It has become the classic coffee-house treat. You can use Heath Bar chunks, or try Skor bars, Toblerone - you name it.

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a mixing bowl, cream the oil, white and brown sugars together until well blended. Stir in vanilla and butterscotch extracts.
Blend in eggs. Mix flour, baking powder and salt together and then fold into batter. Fold in candy bar pieces and pecans. Place batter on baking sheet (it will be thick and a little sticky) and, wetting hands if necessary to ease the shaping, form batter into two logs, each about 10 to 12 inches long, 2 1/2 to 3 1/2 inches in diameter. Bake in preheated oven until set, about 25 min. Cool very thoroughly. Baker's Trick: For ultra-thin biscotti that are easily cut, after the first baking, wrap each log of baked biscotti and freeze overnight. Next day, slice as thin as you wish and bake the second requisite time to brown, as follows: Slice in diagonal strips (about 1/2 to 3/4 inch wide) and return to baking sheet. Bake in preheated 350-degree oven first on one side, about 12 minutes, then turn over and bake other side about 5 min. Cool well. Any brand of chocolate covered brickle or toffee bar can be used. Coarse pieces work better than "Heath Bar Chips", which are too small. (36 to 48 biscotti)

Coffee Toffee Bars chowgirlmom 10/14/2004 For those of you who love coffee and toffee:

Coffee Toffee Bars
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened, plus more for greasing
1 cup packed dark brown sugar
2 rounded tablespoons instant coffee
1 teaspoon pure almond extract
2 cups (one 12 ounce package) butterscotch morsels
1/2 cup chopped pecans
Icing:
1 tablespoon unsalted butter, softened
3/4 cup confectioners' sugar
1/4 teaspoon pure almond extract
1 1/2 tablespoons (approximately) milkHeat oven to 350º. To make the bars, sift together the flour, baking powder, and salt into a large bowl. In a separate bowl, use an electric mixer to cream the butter and brown sugar until smooth. Beat in the coffee and almond extract and mix well. With a wooden spoon, blend in the flour mixture and mix well. Stir in the butterscotch morsels and pecans. The batter will be very stiff.
Grease a baking sheet or jelly roll pan. Press the cookie dough into the center of the pan in a rectangle about 9x8x2 inches deep. Do not let the dough touch the edges of the pan. Bake until firm, 20 - 25 minutes. Remove the pan from the oven and set on a rack. Meanwhile, make the icing: In a small bowl, use a fork to cream together the butter, confectioners' sugar, and almond extract. Continue using the fork to whip in the milk, a little at a time, just until the icing is smooth and shiny.
Spread the icing with a rubber spatula on the warm rectangle of cookie dough; the icing will be thin. Cut the rectangle with a sharp knife into diagonal squares-diamond shapes-and let them cool in the pan for about 20 minutes. Use a metal spatula to transfer the pieces to a serving plate. Make about 24 bars.

Fudgesicles

1 (4-ounce) pkg. instant chocolate pudding
2 cups milk
1/4 cup sugar
1 cup canned evaporated milk


Combine pudding and the 2 cups milk in large mixer bowl. Beat 2 minutes. Stir in sugar and canned milk. Pour into popsicle molds and freeze.

Makes about 18 Fudgesicles

Quick Cooking Recipe moonchild_oh_34f 6/13/2005
Almond Bars
4 eggs
2 cups sugar
1 cup butter, melted
2 cups all-purpose flour
2 1/2 tsp. almond extract
Confectioners' sugar
In a mixing bowl, beat the eggs and sugar until lemon-colored. Add the butter, flour and extract; beat well. Spread into a greased 13-in. x 9-in. baking pan. Bake at 325º for 30-35 minutes.Cool on a wire rack. Sprinkle with confectioners' sugar.Makes 24.
2002 Quick Cooking

Quick Cooking Recipe noniMN 6/17/2005 one from the May/June 1998 issue ..easy, good and can be made ahead .. and I usually double the recipe

Almond Ice Cream Cups
1 pint vanilla ice cream, softened
1/3 cup miniature semisweet chocolate chips
1/2 tsp. almond extract
1 cup whipped topping
crushed shortbread cookies
sliced almonds, toasted
combine ice cream, chocolate chips and extract. Fold in whipped topping. Spoon into paper-lined muffin cups. Sprinkle with cookie crumbs and almonds. Freeze until ready to serve

WHIPPED CANNED EVAPORATED MILK

1 can evaporated milk
Sugar to taste
Vanilla
2 tbsp. unflavored gelatin (optional)


Dissolve the gelatin in 1 tablespoon cold water. Heat the milk in a double boiler; stir in the dissolved gelatin mixture. Place in a small deep bowl in the freezer compartment and chill until ice begins to form. Remove and beat with electric beater until stiff. Add vanilla and sugar. This can be used in an ice cream recipe.

Cherry Mash Candy Bar

1 Stick butter or margarine
2 C. sugar
2/3 C. evaporated milk
12 large marshmallows
dash of salt
6 oz. pkg. cherry chips
1 tsp. vanilla
12 oz. pkg semi-sweet chocolate chips
2 C. finely chopped peanuts
3/4 C. creamy peanut butter

Combine butter or margarine, sugar,
evaporated milk, marshmallows, and salt in saucepan. Bring to a boil, and boil 5 minutes. Remove from heat and stir in cherry chips and vanilla, stirring until well blended. Pour into a buttered 13 x 9 pan and
chill for 2 hours. Melt chocolate chips and add the chopped peanuts and peanut butter. Stir until well blended. Spread evenly over
the top of the first layer. Chill until firm, then cut into bite-size size squares.

from Maddymoo 4/25/2004
Cafe' Mocha Layer Cake
1 pkg. (2-layer size) chocolate cake mix, any variety
1 pkg. (4-serving size) chocolate flavor instant pudding & pie filling mix
4 large eggs
1 container (8 oz.) sour cream
1/2 cup vegetable oil
1/2 cup water
3/4 cup flavored instant coffee, (any flavor), divided
8 ounces semi-sweet chocolate, divided
2 cups frozen non-dairy whipped topping, thawed
2 tbsp. butter or margarine
1 tbsp. corn syrup
1 tbsp. water
Beat cake mix, pudding mix, eggs, sour cream, oil, 1/2 cup water and 1/2 cup of the flavored instant coffee in large bowl with electric mixer on low speed just until moistened, scraping side of bowl often. Beat on medium speed 2 minutes or until well-blended. Chop 4 ounces of the chocolate, stir into batter. Pour into 2 greased and floured 9-inch round cake pans.
Bake at 350° for 30 to 33 minutes Cool 15 minutes; remove from pans. Cool on wire racks.
Stir remaining 1/4 cup flavored instant coffee into thawed whipped topping. Place 1 cake layer on serving plate, spread with 2 cups of the whipped topping mixture. Top with second cake layer.
Refrigerate until ready to serve. Just before serving, microwave remaining 4 ounces of chocolate, butter, corn syrup and water in medium microwavable bowl on HIGH 1-1/2 minutes. Stir until chocolate is completely melted. Spread glaze over top of cake, allowing glaze to drip down side of cake.
Makes 12 to 16 servings.

THREE DAY COCONUT CAKE
1 package yellow butter cake mix (2 layer)
6 to 7-oz. angel coconut
1 pint sour cream
2 c. sugar
1 large Cool Whip
Mix cake mix according to package instructions for two 8" cake pans. Cool. Mix together coconut, sour cream, sugar and Cool Whip. Split layers, making 4 layers. Spread mixtue between layers and all over outside. Sprinkle extra coconut all over outside. Place in refrigerator in air-tight container for 3 days before serving.