Homemade Turtles

3 tablespoons salted butter
1/8 cup light brown sugar, packed
1/8 cup granulated sugar
1/8 cup sweetened condensed milk (homemade)
1/8 cup Rogers syrup
1/4 tsp vanilla extract
1 cup pecan halves, roasted for 10 minutes @ 350 and coarsely chopped.
3 oz or 12 squares Baker's chocolate

Melt the butter in a microwave safe bowl. Add sugars, condensed milk, syrup. Microwave for 2 minutes. Add vanilla and pecans.

Drop by teaspoonfuls onto parchment paper. Cool in fridge for 10-20 minutes.

Melt chocolate in microwave - 30 seconds at a time, stirring in between. Dip turtles in chocolate to cover. Put back on parchment to cool and harden.

Cornbread Bacon Dressing With Mushrooms

Homemade Eggnog

Cut the sugar in half!

https://tastesbetterfromscratch.com/homemade-eggnog/

Bubbat (Mennonite Chicken Dressing)

1 cup flour
1.5 tsp baking powder
1/2 tsp salt
2 Tbsp shortening, melted
1 egg
1/3 cup milk
1 cup raisins
2 Tbsp sugar, if desired

Mix dry ingredients; add beaten egg, shortening and milk. Mix well and add raisins. Bake in 350 deg F oven for 20 minutes or use as a filling in chicken or turkey.

Company's Coming Sugar Cookies

Cookie Crunch Bark

Cranberry Pecan Tarts

Poppycock

300 grams mixed nuts
8 cups fresh popcorn
1-1/3 cups sugar
1/2 cup butter
1/2 cup white corn syrup
1/2 tsp cream of tartar
1/2 tsp soda
1 tsp vanilla

Mix nuts and fresh popcorn in large bowl. Mix sugar, butter, corn syrup and tartar and boil to "soft crack" stage. Stir in soda, then vanilla. Pour onto popcorn mixture, then press onto cookie sheet. Cool, then break into pieces.

Grandma W's Bubbat Stuffing For Turkey

Temp: 350 deg F  Baking Time: 20 minutes

1 cup flour

1-1/2 tsp baking powder

1/2 tsp salt

2 Tbsp shortening, melted

1 egg

1/3 cup milk

1 cup raisins

2 Tbsp sugar, if desired

Mix dry ingredients; add beaten egg, shortening and milk. Mix well and add raisins. Bake separately or use as a filling in chicken or turkey.

Apple Bread Stuffing For Turkey

Temp: 350 deg F  Baking Time: 30-45 minutes

1 cup onions, chopped
3 cups celery, chopped
1 cup butter or margarine
2 tsp salt
1-1/2 tsp dried sage leaves
1 tsp dried thyme leaves
1/2 tsp pepper

12 cups soft bread cubes

Cook and stir onion and celery in butter in skillet until onion is soft and tender. Stir in salt, sage, thyme and pepper. Stir in the bread cubes. Add remaining ingredients and stir together. Place in a 9 x 13 greased pan and bake.

Apple-Raising Stuffing: Decrease bread cubes to 7 cups and increase salt to 1 Tbsp. Add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients.

Optional: Add 3/4 cup fresh or frozen cranberries.

Ginger Snaps

Temp: 350 deg F  Baking Time: 15 minutes

2 cups flour, sifted
2 tsp baking soda
1/4 tsp salt
3/4 cup vegetable shortening
1 cup sugar
1 large egg
1/4 cup molasses
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
sugar to roll dough in

Sift flour, baking soda and salt. Set aside.

Blend together the vegetable shortening and sugar. Mix well. Add egg, molasses, ginger, cinnamon and cloves.

Blend in the flour mixture in two parts making sure to blend well.

Refrigerate dough for two hours. Roll a teaspoon full of dough into a ball and roll in sugar. Place on greased cookie sheet and bake.

Chocolate Raspberry Layer Bars

Temp: 375 deg F (190 deg C)

Base:
1 cup flour
¼ cup icing sugar
½ cup butter

Filling:
1/3 cup raspberry jam
1 cup white chocolate chips
4 oz cream cheese, softened
2 Tbsp light cream or milk

Topping:
1 cup semi-sweet chocolate chips
3 Tbsp butter

Combine flour and icing sugar. Cut in butter until mixture is crumbly. Press firmly into greased 9” square pan. Bake 15-18 minutes, or until golden.

Spread jam on warm crust. Melt white chocolate chips as directed on packaged. Beat cream cheese and cream in small mixer bowl. Add melted chocolate, beating until smooth. Mix well. Spread evenly over jam. Chill to set, about 1 hour.

Melt chocolate chips and butter together over low heat, stirring until smooth. Spread over filling. Chill until set.

Tip: Use your favorite jam. Apricot, peach and strawberry are all great.

Chocolate Caramel Raspberry Bars

Temp: 375 deg F (190 deg C)  Time: 12-15 minutes

Topping:
2/3 cup all purpose flour
1/2 cup chopped pecans
1/3 cup brown sugar
6 Tbsp butter, softened

Combine all ingredients until crumbly. Set aside.
Base:
1-1/4 cups all purpose flour
1/2 cup sugar
1/2 cup butter
1/3 cup raspberry jam
1 pkg milk chocolate covered caramels

Combine flour, sugar and butter, mixing until crumbly. Press firmly into greased 9" square pan. Bake until 12-15 minutes, or until light golden. Spread with jam and sprinkle chocolate covered caramels evenly on top. Sprinkle with topping. Bake 15-20 minutes longer, or until lightly browned. Cool completely, cut into bars.

Tip: Try strawberry or apricot jam for another great taste.

Toffee Bars

Temp: 350 deg F

1/2 cup pecans
2 cups all purpose flour
1 cup butter or margarine, softened
1 cup firmly packed dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt
1-16 oz package semi-sweet chocolate morsels

Preheat oven. Spread pecans on a 15” x 10” x 1” jelly roll pan and toast in the oven, stirring frequently until golden, about 10 minutes. Remove and chop finely.

Lightly grease the jelly roll pan and set aside. In a medium bowl with mixer at medium speed, beat flour, butter, sugar, egg, vanilla and salt until smooth. Dough will be stiff. Press dough into pan and bake 20 minutes, or just until dough begins to pull away from the sides of pan.

Turn oven off. Sprinkle chocolate evenly over the top and return pan to oven for 5 minutes.

Remove from oven and immediately spread chocolate evenly over cookie and sprinkle with chopped pecans. While still warm, cut crosswise into 2 inch strips, then diagonally into diamond-shaped bars.

Magic Chocolate Toffee Bars

Temp: 350 deg F (180 deg C) 

1-1/2 cups semi-sweet chocolate chips
3/4 cup flaked coconut
3/4 cup Skor toffee bits
1/2 cup sliced almonds
1-1/2 cups all purpose flour
1/3 cup sugar
3/4 cup butter
1 can sweetened condensed milk

Combine chocolate chips, coconut, Skor toffee bits and almonds. Set aside.

Combine flour and sugar. Cut in butter until mixture is crumbly. Press firmly into greased 9 x 13 pan. Bake for 12 minutes or until a light golden. Pour sweetened condensed milk evenly over crust. Sprinkle with chocolate chip mixture. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool. Cut into bars.

Tip: Substitute milk chocolate or white chocolate chips for semi-sweet.

Chocolate Caramel Cookie Bark

Temp: 350 deg F (180 deg C)  

Cookie:
1 cup butter, melted
½ cup granulated sugar
¼ brown sugar, packed
1 tsp vanilla
2 Tbsp water
2 cups flour
½ tsp baking soda
¼ tsp salt

Topping:
1 cup butter
1 cup brown sugar, packed
2 pkg milk chocolate chips
1 cup toasted almonds, finely chopped (optional)

Beat butters, sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined. Spread dough to cover a greased 17” x 11” baking sheet and line with parchment paper, overlapping the ends for easy removal. Bake for 15 minutes.

Meanwhile, over medium heat, bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling. 

Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie. If using nuts, sprinkle over chocolate.

Cool in refrigerator until chocolate is set. Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.

Candy Bar Cookies

Temp: 350 deg F (180 deg C)  Baking Time: 8-10 minutes


4 (39 to 62g) candy bars with chocolate, enough to equal about 1-1/4 cups
1 cup walnuts or pecans
1 cup all purpose flour
½ tsp baking soda
1 tsp salt
1 cup brown sugar
½ cup unsalted butter, at room temperature
½ cup vegetable oil
1 egg, slightly beaten
1-1/2 tsp vanilla
2 cups old-fashioned or quick-cooking oats

Coarsely chop candy bars. Coarsely chop nuts. Set aside.

In a small mixing bowl, use a fork to stir flour with baking soda and salt. In a large mixing bowl, beat sugar with butter and oil until blended. Beat in egg and vanilla. Gradually stir in flour mixture until just combined. Stir in oatmeal, chopped candy bars and nuts until evenly mixed.

Drop slightly rounded tablespoonfuls at least 1 inch apart on lightly greased cookie sheets. Bake in centre of oven until golden around edges and just firm to the touch.

Tip: Mix up dough without candy bars. Then divide into 4 separate bowls and stir in a different chopped candy bar into each bowl.

Sweet Marie Bar

1 cup white sugar
1 cup corn syrup
1 cup peanut butter
6 cups Rice Krispies

Combine sugar and syrup in a large saucepan. Cook over moderate heat, stirring until mixture starts to bubble. Remove from heat, add peanut butter and cereal. Press into a greased 9 x 13 pan.

Topping:
6 oz. chocolate chips
6 oz. butterscotch chips

Combine both and melt in double boiler. Spread over cereal in pan. Cool. Cut into squares.

Or melt a square of unsweetened chocolate and drizzle it overtop.

Coffee Crisp Bar

3/4 cup corn syrup
3/4 cup brown sugar
3/4 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
3 cups crushed Corn Flakes
3 cups Rice Krispies

Topping:
2 Tbsp cocoa
2 Tbsp butter
1 cup icing sugar
3 Tbsp hot coffee

In a saucepan, mix the corn syrup and brown sugar. While stirring constantly, melt and cook over medium heat until syrup bubbles. Remove from heat and add peanut butter, butter and vanilla. Mix well. Then add two cereals and mix. Press into a 9 x 13 greased pan.

Mix cocoa, butter, icing sugar and hot coffee until smooth. Spread over cereal and enjoy.

Oh Henry Bar

Temp: 350 deg F (180 deg C)  Time: 15 minutes

2/3 cup butter or margarine
1 cup brown sugar
4 cups quick-cooking rolled oats
1/2 cup corn syrup
1 tsp vanilla
pinch salt
1 cup semisweet chocolate chips
1 cup peanut butter
1-1/2 cups coarsely chopped unsalted peanuts

In a large bowl, cream butter and sugar. Add rolled oats, syrup, salt and vanilla. Press firmly into a greased 9 x 13 pan. Bake for 15 minutes and cool slightly. Melt chocolate chips and peanut butter in a double boiler or microwave. Pour over base. Sprinkle with chopped peanuts and press gently into the base. Refrigerate until set. Cut into bars.