Greatest Recipes

———————————BILLS20086——————————— ———————————-FILLING———————————- 6 oz Semisweet chocolate chips

1/2 c Powdered sugar

2 tb Margarine

1 tb Water

1/4 ts Vanilla

————————————BARS———————————— 5 c Mini marshmallows

1/2 c Peanut butter

1/4 c Margarine

1/4 c Light corn syrup

5 c Coco Puffs cereal

Grease 9×13″ pan. In small saucepan, combine all filling ingredients except vanilla; cook over low heat, stirring constantly, until melted. Stir in vanilla; set aside. In large saucepan, combine marshmallows, peanut butter, margarine and corn syrup; cook over low heat, stirring occasionally, until melted. Remove from heat. Add cereal; stir until well coated. With metal spatula, spread half of cereal in greased pan. Spread filling over cereal mixture. Press remaining cereal mixture over top. Refrigerate at least 10 minutes. Cut into bars.

8 sl Chelsea bun; Danish or

-Croissant 2 c Milk

2 T Butter

2 T Brown sugar

4 oz Bittersweet chocolate; 4 sq

1/4 c Coffee; strong

1 c Currants & Raisins; mixed

4 Eggs

Butter an 8 X 8 inch baking dish. Lay bread slices flat in dish. Bring 1 1/2 cups milk, butter and sugar to a boil. Add chocolate, coffee and

currants; bring back to a boil. Pour over bread slices. Beat eggs with remaining milk and pour over milk. Refrigerate and let soak at least 6 hours. Bake in 350F oven, covered, 45 minutes. Serve warm with sliced berries or strawberry jam.

6 Chocolate bars with almonds

17 Marshmallows

1/2 c Milk

1 c Heavy cream, whipped

1/2 c Chocolate chips

1/2 c Slivered almonds

1 Baked graham cracker crust

Melt chocolate bars and marshmallows in milk in top of double boiler. Cool. Fold in whipped cream, chocolate chips and slivered almonds. Pour into graham cracker crust. Garnish with shaved chocolate. Refrigerate for at least 4 hours.

1/3 c Shortening; soft

3/4 c Brown sugar, firmly packed

1 Egg

1 ts Vanilla

1 1/4 c Sifted all-purpose flour

1/2 ts Soda

1/2 ts Salt

1/4 c Milk

1 1/2 c Quaker Oats, uncooked

– (quick or old-fashioned) Red cinnamon candies Green colored sugar Chocolate shot Beat shortening and sugar together until creamy. Blend in egg and vanilla. Sift together flour, soda and salt; add to creamed mixture alternately with milk. Stir in oats. Chill dough several hours. Roll out on lightly floured board or canvas to 1/8-inch thickness. Cut out “tree-tops” with floured 3-1/2-inch round cutter. Cut out “tree trunks” about 1 inch tall with sharp knife. Place circles on greased cooky sheet; attach “tree trunks”. Press cinnamon candies into “tree tops” and sprinkle with green colored sugar. Sprinkle “tree trunks” with chocolate shot. Bake in preheated moderate oven (350 F.) 8 to 10 minutes. NOTE: Cookies can be cut with a tree-shaped cutter, if desired. Decorate as above. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

1 1/2 c All-purpose flour

1 c Firmly packed brown sugar

1/2 t Baking soda

1/4 t Salt

3/4 c Butter

1 1/2 c Quick oats, uncooked

1 pk NESTLE Toll House semi-sweet

-chocolate mini morsels, -divided (12 oz) 3 Apples, unpeeled if desired,

-chopped 1 c Pecans or walnuts, chopped

Preheat oven to 375′F. In large bowl, combine flour, brown sugar, baking soda and salt. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13×9″ baking pan. To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. Bake 35-40 minutes until lightly browned. Cool slightly; cut into squares. Makes about 15 servings.

3 oz Chocolate, unsweetened; cut

-into small pieces 2 c Half & half

2 c Bread crumbs, white, soft;

-packed loosely 2 Eggs, jumbo

1 c Sugar, granulated

1 1/2 ts Vanilla

1 pn Salt

1 c Heavy cream; whipped

HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12-15 minutes, stirring frequently until chocolate is completely melted. Remove pan from the heat, stir in the crumbs and let stand for one hour. Preheat oven to 350F. Beat the eggs until frothy, blend in the sugar, vanilla and salt, then mix into the chocolate. Pour the pudding into a buttered 1 1/2-quart casserole, set it in a shallow baking pan

and pour enough hot water into the pan to come halfway up the sides of the casserole. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. To test it, insert a toothpick in the center. If it comes out clean, pudding is done. Serve the pudding warm, topped with dollops of whipped cream.