Snack

Rob’s Walnut Date Bars

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Submitted by Rob Anning

  • 1 1/4 cups flour, sifted
  • ½ cup brown sugar
  • ½ cup butter, softened
  • ½ cup coconut flakes
  • 1 ½ pounds toasted walnuts
  • 1 8oz package of date pieces
  • 3/4 cup coconut flakes
  • 2 cans sweetened condensed milk

Preheat oven to 350’.
Combine flour, brown sugar, and butter.  Mix to fine crumbs.  Stir in ½ cup coconut flakes.  Press into bottom of 10X14 pan.  ( 9X13 should work, too.)  Bake for 12 – 15 minutes (until edges start to brown).  Combine walnuts, dates, remaining coconut, and sweetened condensed milk.  Spread on crust.  Bake 20 minutes (until golden brown).
Let cool.

Notes

  • I use a 10X14 stoneware pan.  9X13 should not alter the recipe.  A glass or metal pan should be fine also – but I would grease it first.
  • I find they’re easiest to cut with a pizza cutter.

Chocolate Chip Zucchini Bread

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From Cooking Light

  • ¾ cup sugar
  • 3 Tablespoons vegetable oil
  • 2 large eggs
  • 1 cup applesauce
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups finely shredded zucchini (about 1 medium)
  • ½ cup semisweet chocolate chips (The mini ones work great.)

Preheat oven to 350°.

Place first 3 ingredients in a large bowl. Beat with a mixer at low speed until well blended. Stir in applesauce.

Combine flour and next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips.

Spoon batter into a 9×5 inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a the top bounces back when gentle pressure is applied. Cool in pan 10 minutes on wire rack. Then remove from pan and let cool completely on wire rack.

Makes 16 servings.

Nutrition Info:

161 calories, 29% from fat; 5.1 grams fat; 2 g protein; 27.3 gm carb. 1.4 g fiber; 27 mg cholesterol; 1.2 mg iron; 145 mg sodium; 12 mg calcium

Molasses Gingersnaps

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  • 2 ¼ cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup packed dark brown sugar (or slightly less)
  • ¾ cup shortening
  • ¼ cup molasses (Grandma’s Robust variety works well)
  • 1 egg
  • Granulated sugar for rolling (white, colored, or a combination)

Stir together flour, baking soda, ginger, cinnamon, cloves and salt. In a large mixer bowl, combine brown sugar, shortening, molasses and egg. Beat well. Add flour mixture and beat until well mixed.

Shape dough into 1” balls. Roll in sugar. Place 2” apart on ungreased cookie sheets. Bake at 375° for about 9-11 minutes. Bake longer for snappier cookies and shorter for softer ones.

Makes about 4 dozen 2-inch cookies

HINT: Rub a little shortening in the measuring cup before you measure the molasses.

Oatmeal Cookies

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  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, firmly packed
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick oats
  • 1 cup stuff (raisins, chocolate chips, nuts, coconut, trail mix, M&M’s, etc. or a combination)

Heat oven to 375 degrees.

Cream butter and sugar. Add eggs and vanilla.

Combine flour, cinnamon, baking soda and salt.

Beat into creamed mixture. Stir in oatmeal and stuff.

Drop by rounded teaspoonfuls.

Bake 12 to 14 minutes.

Makes 4-6 dozen, depending on size.

Honey-Spice Pecans

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Submitted by LeeAnn Pantalone

These are super yummy!!!  Great by themselves or on salads…

  • 3 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 4 cups of pecan halves

Mix the first 6 ingredients, then stir in the pecans.

Spread on a baking sheet and bake at 325 degrees for 20 minutes.

Allow to cool.  Store in an airtight container.

Ginny’s Spiced Nuts

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Great for holiday gifts!

  • 1 pound pecan halves and/or almonds
  • 1 egg white
  • 1 tablespoon water
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Preheat oven to 300 degrees.

Cover a cookie sheet with parchment or spray with cooking spray – The parchment makes things a lot easier.

In a large bowl, beat egg whites and water until they get a little frothy.

In a separate bowl, mix sugar, cinnamon and salt.

Roll nuts around in egg white mixture until they are wet, then add sugar mixture and stir to coat.

Put on prepared cookie sheet and bake for 30 minutes, moving nuts around every ten minutes.

Let cool on cookie sheet and then transfer to an airtight container.