French Pear Pie

Our bodies communicate to us clearly and specifically, if we are willing to listen to them. — Shakti Gawain

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smuckers and laura scudders holiday brownies

Smuckers? and Laura Scudders? Holiday Brownies

1 box traditional fudge brownie mix
1/2 cup water
1/4 cup vegetable oil
2 eggs
3/4 cup Smucker?s Dove Dark Chocolate Ice Cream Topping
1/2 cup Smucker?s Caramel Topping
1/2 cup Laura Scudders Natural Peanut Butter, creamy

Heat oven to 350 degrees F. Grease bottom of 13 x 9-inch pan. Mix brownie mix, water, oil, eggs and Smuckers Dove Dark Chocolate Ice Cream Topping in large bowl. Beat 50 strokes by hand or until all ingredients are incorporated.

In a small bowl, mix the; caramel topping and natural peanut butter. Spread the brownie mixture in the greased pan. Take the mixture of peanut butter and caramel topping and drop spoonsful over brownie mixture. With a knife, pull through the pan creating a marbled effect. Bake at 350 degrees F for 31 to 35 minutes. Cool completely. Store covered.

Makes 20 brownies.

The truth of the matter is that you always know the right thing to do. The hard part is doing it. — Gen. H. Norman Schwarzkopf

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chocolate mint meltaways

Chocolate Mint Meltaways

1 1/2 cups mint chocolate chips
3/4 cup butter, softened
1/2 cup confectioners sugar, sifted
1 large egg yolk
1 1/4 cups unbleached flour

Glaze
1/2 cup mint chocolate chips
1 1/2 tablespoons shortening
2 tablespoons almonds, toasted, chopped

Heat oven to 350 degrees F.

Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside.

In a large bowl, combine butter, confectioners sugar and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended.

Drop by heaping teaspoonsful onto ungreased cookie sheets. Bake at 350 degrees F for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks.

Glaze: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 teaspoon of the glaze; sprinkle with almonds.

Chill until set. Store in airtight container in the refrigerator.

The main thing is to keep the main thing the main thing. — Stephen Covey

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Vancouver Squares

Vancouver Squares

First Layer
1 egg
1/4 cup granulated sugar 
1/2 cup margarine
4 tablespoons cocoa
1 teaspoon vanilla extract
28 single graham crackers, crushed
1 cup coconut
1/2 cup nuts, chopped

Cook first 5 ingredients in double boiler over boiling water until the consistency of custard. Mix last 3 ingredients and add to custard. Pour into a 9-inch square pan.

Second Layer
1/4 cup margarine, softened
3 tablespoons milk
2 tablespoons vanilla pudding powder
1 1/2 cups confectioners sugar

Cream margarine and add milk blended with pudding powder. Add confectioners sugar; mix well. Spread over contents of pan and refrigerate for 15 minutes.

Icing
4 (1 ounce) squares semisweet chocolate
1 tablespoon margarine

Melt chocolate and margarine together and mix well. Spread over contents of pan. Refrigerate until set.

Its faith in something and enthusiasm for something that makes life worth living. — Oliver Wendell Holmes

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Caramel Walnut Bars

Caramel Walnut Bars

2 cups unsifted flour
3/4 cup firmly packed light brown sugar
1 egg, beaten
3/4 cup cold margarine or butter
3/4 cup walnuts, chopped
24 caramels, unwrapped
1 can sweetened condensed milk

Preheat oven to 350 degrees F.

Combine flour, sugar and egg; cut in 1/2 cup margarine until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan. Bake for 15 minutes.

Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and remaining 1/4 cup margarine. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars.

Store loosely covered at room temperature.

Honesty is the best image. — Tom Wilson

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nutella log

Nutella Log

Spread the cut sides of a hot dog bun with Nutella. Cut a banana in half, lengthwise, and sandwich with half the banana in the bun.

When you
e a lawyer, you expect your client to lie to you, but not when he is the president. — Dick Houser

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Spotted Dick

Arguments are to be avoided they are always vulgar and often convincing. — Oscar Wilde

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Orange Custard Bars

Orange Custard Bars

Dough
1 cup all-purpose flour
3 tablespoons packed light brown sugar
1/2 cup cold unsalted butter, cut into 8 pieces

Center a rack in the oven and preheat the oven to 350 degrees F. Set aside a 9-inch square baking pan.

Place flour and brown sugar in a food processor and pulse 3 to 4 times, just to mix. Scatter the butter over the mixture. Pulse several times and then process for about 30 seconds, or until the dough cleans the sides of the bowl and forms curds. Press the dough into the baking pan and bake for 15 to 18 minutes, or until the crust firms and starts to take on color.

Orange Custard
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/3 cup frozen orange concentrate, thawed
2 large eggs
1 1/2 teaspoons Grand Marnier (orange liqueur)
1 1/2 teaspoons fresh lemon juice
Grated zest of 2 oranges

While the crust is baking, wipe out the bowl of the processor (not necessary to wash it) and put in all the custard ingredients. Just before the crust is ready, process the ingredients for 1 minute, stopping once to scrape down the sides of the bowl.

When the crust is ready, remove the pan from the oven, pour the custard over, and tilt the pan to smooth the top. Return the pan to the oven and bake for about 15 minutes, until golden and set. Place the pan on a rack to cool to room temperature.

When the pastry is cool, cut into bars. Just before serving, dust with confectioners sugar.

Lime Custard Bars
Replace orange concentrate with freshly squeezed lime juice and the grated orange zest with lime zest.

I skate to where the puck is going to be, not to where it has been. — Wayne Gretzky

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bananas on sticks

Bananas on Sticks

2 tablespoons butter
1 (8 ounce) milk chocolate candy bar
2 tablespoons shortening
16 wooden sticks
4 cups Corn Chex cereal, crushed to 1 1/3 cups

Melt butter in shallow baking dish in 300 degree F oven. Remove pan; add cereal crumbs. Stir and return to oven for 10 minutes to lightly toast. Cool.

Heat chocolate and shortening in double boiler over hot, not boiling, water until melted. Pour into shallow pan and let cool 15 minutes.

Dip bananas in chocolate and roll in crumbs. Freeze until set, about 2 to 3 hours.

Makes 16.

If you get up one more time than you fall you will make it through. — Chinese Proverb

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gourmet pumpkin brownies

Gourmet Pumpkin Brownies

1/2 cup butter or margarine, softened
2 cups firmly packed brown sugar
1 cup solid pack pumpkin
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 cups quick or old-fashioned oats, uncooked
1/2 cup semisweet real chocolate morsels
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
2 cups butterscotch flavored morsels

Preheat oven to 350 degrees F.

In large bowl, cream butter and sugar; add pumpkin, eggs and vanilla extract. Stir in flour, oats, spice, baking powder, baking soda, salt and walnuts. Spread batter into greased and floured 15 x 10-inch jellyroll pan or 2 (8-inch) square baking pans. Bake for 25 to 30 minutes (30 to 35 minutes for 8-inch pans).

Immediately sprinkle butterscotch morsels on brownies; let stand 5 minutes.

To frost, gently spread morsels to cover brownies.

In small saucepan, melt chocolate chips over low heat. Drizzle over frosted brownies in a spiral design. While still warm, lightly drag the edge of a knife or thin metal spatula from the center of the spiral to the edge of the pan. Repeat motion at spaced intervals to make a spider web pattern. Cool completely before slicing.

The four stages of man are infancy, childhood, adolescence, and obsolescence. — Bruce Barton

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