Date Squares (A.K.A. Matrimonial Cake)

Crumb base/topping:

1 ¼ cup flour

1 ¼ cup rolled oats

1 cup brown sugar

1 cup shortening (or butter)

1 tsp baking soda

1 pinch of salt

Work together like a pie crust - do not moisten.

Prepare date filling as follows:

Date filling:

1 package of dates - chopped (8 oz.)

½ cup sugar

1 cup water

Cook until thick.

Cool before spreading on mixture.

Grease pan and spread ⅔ of the mixture in the pan.

Spread with date filling

Top with remaining crumbs - patting into place.

Bake for 45 minutes at 350*. Enjoy!

Molten Chocolate Cookies

2 Cups (12 ounces) Semi-sweet chocolate chips

3 Tablespoons Butter

2 Large Eggs

1/2 Cup Sugar

1/2 Teaspoon salt

1 Teaspoon Vanilla

1 Cup All-purpose flour

1/2 Teaspoon Baking powder

Melt chocolate chips and butter in the top of a double boiler over low heat, stirring until smooth but thick.

In a large mixing bowl beat eggs, sugar salt and vanilla on high speed for about two minutes until pale yellow and slightly thickened.  Mix in chocolate on low speed.  Stop and scrape bowl.  Add flour and baking powder (Andy likes to mix the flour and any powders together before mixing with wet stuff to make sure there is a good mixture) on low speed just until incorporated, stopping once to scrape the bowl.  Cover bowl with plastic wrap and refrigerate for 15-30 minutes.

Preheat oven to 375 * F.

Scoop two-inch mounds onto parchment paper lined cookie sheet leaving about two inches between the cookies.  bake one sheet at a time for 12  minutes or until crusty on the outside but soft in the center.  Cool on cookie sheet for 3-5 minutes.  Best when served warm!

To reheat cookies so the centers become soft again microwave on high power for about 10 seconds per cookie.

Microwave instructions:

heat chocolate chips and butter in a microwave safe bowl at medium power for 1-2 minutes, stirring well after one minute initially, then at 30 second intervals until smooth.  Proceed as directed.

Yield:  16 three-inch cookies

Nanaimo Bars

Base Layer:

1 C. butter
1/2 C. sugar
3/4 C. cocoa
2 eggs
2 Tsp. vanilla
4 C. crushed graham crackers
2 C. coconut
1 C. chopped walnuts

combine all of the above ingredients well and pat into the bottom of a 9x13 pan.

Middle Layer:

1/2 C. butter
4 C. icing sugar
2 Tbsp. vanilla pudding powder
6 Tbsp. milk

Combine until nice and smooth and spread over the 1st layer.

Top Layer:

Melt 4 squares semi sweet chocolate with 4 Tbsp. butter together and spread over second layer. yum! enjoy

Ginger Snaps

Ingredients:
3/4 C. Butter
1 C. Sugar
1/4 C. Molasses
1 Egg
2 C. Flour
1/2 tsp. Cloves
1/2 tsp. Ginger
1 tsp. Cinnamon

Beat first 4 ingredients until fluffy. Add all dry ingredients and mix until well incorporated. Roll into one inch balls, roll balls in sugar, then press flat on cookie sheet. Bake 10 minutes at 375 degrees.

Butter Tarts

Tart Filling:
1 C. Raisins, soaked in hot water to soften
1 Egg
1 C. Brown Sugar
1 Tbs. Butter

Mix together and spoon into tart shells, filling about half way full. Bake for 20 minutes at 350 degrees.

Tart Shell Pastry:
2 C. Butter Flavored Crisco
4 C. Flour
Mix together until mealy then add:
2/3 to 3/4 C. Ice Cold Water (start with less and add until pastry is the proper consistency).

Mix together into pastry. Form small balls and press individually into tart shells (can use mini or regular sized muffin tin for the tart shells).

Cherry Chocolate Bars

Batter:
1 pkg. Devils Food Cake Mix
1 tsp. Almond Extract
2 Eggs
1 can (large if you've got it) Cherry Pie Filling

Mix first three ingredients until well incorporated, then stir in the cherries until mixed well. Batter will be lumpy. Pour into well greased and floured 10 x 15 jelly roll pan or cookie sheet. Bake 25-30 minutes at 350 degrees.

Icing:
1 C. Sugar
1/2 C. Milk
5 Tbs. Butter
1 C. Semi Sweet Chocolate Chips

In sauce pan combine first three ingredients. Bring to a boil, stirring constantly at a boil for 1 minute. Remove from heat. Stir in the chocolate chips until smooth. Pour over bars and spread evenly. Enjoy every single bite!