2 tbs soy sauce
2 tbs worcestershire sauce
2 tbs liquid smoke
1 (4-5 lb) beef brisket
sugar
black pepper
smoked salt
garlic powder
seasoned salt
in a small bowl, combine the soy sauce, worcestershire sauce, & liquid smoke & mix well. pour the mixture over the brisket & marinate for 5 hours. just before cooking, sprinkle the brisket with the sugar, black pepper, smoked salt, garlic powder, & seasoned salt. bake in the oven at 140° for 6-12 hours.
1/4 cup (1/2 stick) unsalted butter OR margarine
4 cups mini marshmallows
6 cups rice krispies
1/2 cup chocolate toffee bits
lightly butter a 6-lollipop cookie mold. have ready 6 wooden lollipop sticks. set aside.
in a medium heavy saucepan, melt the butter over low heat. stir in the marshmallows & continue cooking, stirring constantly, until they are melted. remove from the heat & stir in the cereal & tofee bits.
using a 1/4-cup measuring cup, scoop out heaping cupfuls of the cereal mixture & pat with the back of a fork into each indentation in the mold. unmold the pops, working quickly before they set completely, & insert a wooden stick into each one. allow to cool & firm up, about 30 minutes.
makes 6 cups
YOU CAN ALSO DIP THE END OF EACH POP INTO MELTED MILK CHOCOLATE. PLACE THE POPS ON A PIECE OF FOIL UNTIL THE CHOCOLATE FIRMS UP.
5 cups rolled (old-fashioned) oats
1 cup sliced almonds
3/4 cup sweetened dried cranberries
3/4 cup unsweetened shredded coconut
1/2 cup chopped dates
1/2 cuo sesame seeds
2/3 cup pure maple syrup
1/4 cup corn oil OR other mild-tasting oil
1/4 tsp ground cinnamon
pinch of salt
combine all the ingredients in a lightly oiled 4-qt slow cooker & stir to combine. cook on HIGH for 1 1/2 hours, uncovered, stirring occasionally.
reduce the heat to LOW & cook, uncovered, for 2 hours, stirring occasionally, until the mixture is crisp & dry.
spread the granola on a baking sheet to cool completely. store in airtight jars. it will taste best if used within 2 weeks.
makes about 8 cups
TRY MIXING THINGS UP FOR VARIETY. SUBSTITUTE DRIED BLUEBERRIES FOR THE CRANBERRIES, USE RAISINS INSTEAD OF DATES, OR OMIT THE COCONUT IN FAVOR OF SOMETHING YOU LIKE BETTER.
CRUST
2 cups flour
1/2 cup 10x sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
PUMPKIN FILLING
3 eggs
1 (15 oz) can solid pack pumpkin
1/2 tsp cinnamon
1/2 cup ricotta cheese
1/2 cup sugar
1/2 cup dark brown sugar
2 tbs flour
1/2 tsp baking powder
1/2 cup ground almonds
preheat oven to 350°.
prepare the crust in a food processor, combine the flour, sugar, & butter & process to make a crumbly dough. press the mixture evenly into the bottom of a 9″x13″ baking pan.
bake the crust in the center of the oven for 15-20 minutes. it should just begin to color.
while the crust is baking, prepare the filling. combine the eggs, pumpkin, cinnamon, cheese, sugars, flour & baking powder in the food processor & process until smooth. or blend the ingredients using an electric mixer.
pour the pumpkin mixture evenly over the hot baked crust. sprinkle the almonds on top. continue baking for 25 minutes, or until a cake tester or toothpick inserted in the center comes out clean. let cool completely.
using a small sharp knife, cut into bars.
makes 20 bars
CHOCOLATE COOKIE DOUGH
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup milk
2 cups flour
MARSHMALLOW FILLING
1 cup (2 sticks) unsalted butter, at room temperature
3 cups 10x sugar
3 cups marshmallow fluff OR other marshmallow creme
1 tbs vanilla extract
preheat the oven to 375°. lightly spray or grease 2 cookie sheets.
in a lg bowl, with an electric mixer, beat the butter, sugar, baking soda, & baking powder until light, about 2-3 minutes. mix in the egg, vanilla, & cocoa. slowly beat in the milk alternately with the flour, beating until smooth.
drop the dough by tablespoonful onto the prepared cookie sheets, spacing the cookies 2″ apart.
bake in the center of the oven for 7-8 minutes, or until the cookies spring back slightly when gently pressed. cool on the cookie sheets for 2 minutes, then remove to wire racks to cool completely.
make the filling. combine the butter, sugar, marshmallow cream, & vanilla in a food processor & process until smooth. or combine the ingredients in a mixing bowl & beat with a wooden spoon until smooth.
to assemble the whoopie pies, spread about 2-3 tbs filling onto the flat bottom of one cookie. place a second cookie on top. repeat with the remaining cookies.
makes 24 (3″) pies
1 egg white
2 cups pecan halves
1/2 cup sugar
1 tsp ground cinnamon
preheat the oven to 250°. spray or lightly grease a cookie sheet.
in a small bowl, whisk the egg white until foamy.
in a lg bowl, toss the pecans with the egg white, sugar & cinnamon. spread the nuts in a single layer on the cookie sheet.
bake the pecans in the center of the oven for 15 minutes. stir. bake for another 30 minutes, stirring once, or until the nuts & their coating are dry & crisp.
spread the pecans in a single layer on a platter to cool.
makes 2 cups
20 oz white chocolate
4 cups crispix
4 cups cheerios
4 cups pretzels
1 pkg semisweet m&m’s
melt white chocolate in a double boiler or microwave. pour over dry ingredients. toss well. add m&m’s when chocolate has cooled slightly so when mixed they won’t melt. spread on waxed paper to harden. break apart.
1 cup pretzels
1 cup honey nut cheerios
1 cup cheese crackers
1 cup m&m’s
1 cup peanuts
1 cup corn chex
1 cup wheat chex
1 little boy’s or girl’s hands
use one little boy’s or girl’s hands to mix all of the ingredients. sit back & enjoy.
2 sticks butter
2 cups brown sugar
1/2 cup karo syrup
pinch of salt
1/2 tsp baking soda
2 qts popped corn
mix butter, brown sugar, syrup, & salt. stir & boil 5 minutes. add baking soda. pour over two qts popped corn & bake 1 hour at 200°.
1/2 cup (1 stick) unsalted butter, cut into pieces
2 cups packed dark brown sugar
2 eggs, beaten
1 cup pecans OR walnuts, chopped
1 1/2 cups flour
1/2 tsp baking powder
1 1/4 tsp vanilla
1/2 cup finely chopped white chocolate (for drizzling)
prehear the oven to 325°. spray or grease a 9″ square baking pan.
in a heavy medium saucepan, melt the butter with the sugar. remove from the heat & let cool slightly (don’t let the mixture harden).
stir in the eggs, nuts, flour, baking powder, & vanilla.
pour the batter into the prepared pan. bake in the center of the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. cool completely.
heat the chocolate in a microwave-safe dish on HIGH for1 minute, then stir. if necessary, heat for an additional 15-30 seconds, and stir until melted. using a teaspoon, drizzle the melted chocolate over the bars. using a small sharp knife, cut into bars.
makes 20 bars
