2 1/2 c. flour
2 c. brown sugar
1 tsp. vanilla
1 c. butter
3 c. oats
1 bag chocolate chips
1 can sweetened condensed milk
1 TBSP butter
Soften butter. Mix flour, brown sugar, vanilla, eggs, and 1 c. butter together. Add oats. Combine.
Melt chocolate chips and 1 TBSP butter. Add sweetened condensed milk. Stir well.
Grease pan. Press half of the oat mixture into pan. Spread chocolate mixture on top. Hamburger patty style, put the rest of the oat mixture on top. Bake 350 degrees for 20 minutes.
7 1/2 qts. popped corn
3 cups brown sugar
3/4 cup karo syrup
1 1/2 cup butter
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 Tbsp. vanilla
Spread popcorn in 2 roasting pans. Mix brown sugar, butter, karo syrup and salt over med. heat (* Use a large saucepan, as the mixture will rise). Boil 5 minutes stirring constantly. Remove from heat. Add soda and vanilla. Pour over popcorn and mix well. Bake in 200 degree oven 45 to 60 minutes stirring every 15 minutes. Pour out on waxed paper to cool. Keep in air tight container.
Pop Corn on the Stove
What you need:
1 medium size sauce pan with lid
1 big bowl
1 large spoon
2 Tbs. Oil
1/2 C. Popcorn corn
1/3 C. Butter (melted)
1/4 tsp. Salt
Small hand full of nutritional Brewers yeast
Add oil and corn to a medium size sauce pan and put the lid on it.
Bring it to the stove (if is wasn’t there already) then turn the burner to one degree higher then medium heat.
Shake from time to time when the corn is popping.
When the popcorn is done popping, remove it from the burner, and pour it into a big bowl.
Pour the butter in little by little while stirring.
Put the salt and brewers yeast in the pop corn while stirring.
1/3 cup melted butter
1/3 cup honey
1/2 cup dry milk powder
1 cup wheat germ
3/4 t. baking powder
1/4 t. salt
1/2 t. almond extract
1 t. vanilla
1/2 cup slivered almonds or sunflower seeds
1/2 cup raisins
1/2 cup unsweetened coconut (optional)
We like these with a little crushed pineapple in them, too.
Put all ingredients into a bowl and mix with a fork until well blended.
Pour into paper-lined muffin tins and bake at 350 degrees for 25 minutes.
Makes 10-12 muffins.
(makes about 3 cups)
2 cups cooked or canned garbanzo beans, drained
2/3 cup tahini
3/4 cup lemon juice
2 cloves garlic, peeled
Salt and pepper to taste
Place the garbanzo beans, tahini, lemon juice, garlic, salt, and pepper in a food processor and blend until smooth.