Northwest NEWS

September 9, 2002

Home & Garden

Dining In: Cookies and milk?

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Outrageous Cookie Bars
   1/2 c. (1 stick) butter or margarine
   1 1/2 c. graham cracker crumbs
   1 can (14 ounces) sweetened condensed milk
   2 c. (12-ounce package) semi-sweet chocolate morsels
   1 cup flaked coconut
   1 cup chopped walnuts
   Preheat oven to 350F.
   Melt butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan.
   Pour sweetened condensed milk evenly over crumbs. Sprinkle with morsels, coconut and nuts; press down firmly.
   Bake for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Makes 2 to 3 dozen bars
  
   The Original Chocolate Chip Cookie
   2 1/4 c. all-purpose flour
   1 tsp. baking soda
   1 tsp. salt
   1 c. (2 sticks) butter or margarine, softened
   3/4 c. granulated sugar
   3/4 c. packed brown sugar
   1 tsp. vanilla extract
   2 large eggs
   2 c. (12-ounce package) semi-sweet chocolate morsels
   1 c. chopped nuts
   Preheat oven to 375F.
   Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
   Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies
   Pan cookie variation:
   Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
  
   Toll House Famous Fudge
   1 1/2 c. granulated sugar
   2/3 c. evaporated milk
   2 Tbsp. butter or margarine
   1/4 tsp. salt
   2 c. miniature marshmallows
   1 1/2 c. (9 ounces) semi-sweet chocolate morsels
   1/2 c. chopped pecans or walnuts (optional)
   1 tsp. vanilla extract
   Line 8-inch-square baking pan with foil.Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
   Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Makes 49 pieces
   For milk chocolate fudge:
   Substitute 1 3/4 cups (11.5-ounce package) milk chocolate morsels for semi-sweet morsels.
   For butterscotch fudge:
   Substitute 1 2/3 cups (11-ounce package) butterscotch flavored morsels for semi-sweet morsels.
   For peanutty chocolate fudge:
   Substitute 1 2/3 cups (11-ounce package) peanut butter and milk chocolate morsels for semi-sweet morsels and 1/2 cup chopped peanuts for pecans or walnuts.
  
   Butterscotch Haystacks
   1 2/3 c. (11-ounce package) Butterscotch Flavored Morsels
   3/4 c. creamy peanut butter
   1 can (8.5 ounces) or 2 cans (5 ounces each) chow mein noodles
   3 1/2 c. miniature marshmallows
   Line baking sheets or trays with waxed paper.
   Microwave Method:
   Microwave morsels in large, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
   Stir in peanut butter until well blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.
   Double Boiler Method:
   Melt morsels over hot (not boiling) water; stir until smooth. Remove from heat; stir in peanut butter. Transfer to large bowl. Add chow mein noodles and marshmallows; proceed as above. Makes about 6 dozen candies
  
   White Chip Island Blondies
   1 c. plus 2 Tbsp. all-purpose flour
   1 tsp. baking powder
   1/4 tsp. salt
   3/4 c. packed light brown sugar
   1/3 c. butter or margarine, softened
   1/2 tsp. vanilla extract
   1 large egg
   1 c. (6 ounces) White Morsels
   1/2 c. coarsely chopped macadamia nuts
   1/2 c. toasted coconut
   Preheat oven to 350F. Grease 9-inch-square baking pan.
   Combine flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg.
   Gradually beat in flour mixture. Stir in morsels, nuts and coconut. Press into prepared baking pan.
   Bake for 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars. Makes about 16 bars.
   Recipes courtesy of Family Features