The Rural Voice, 1998-03, Page 42RURAL LIVING
Bake up some fun during March break
Selected by Bonnie Gropp
Spring is just around the corner and
children will soon be enjoying a
break at school. Keeping them
occupied can be a tough task for
busy parents. Putting them to work
in the kitchen, helping to bake
cookies can be a perfectly
enjoyable, and tempting, way to fill
some of their time.
REESE'S PIECES ICE CREAM
SAUCERS
1/2 cup shortening
1 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 cups plus 2 tbsp all-purpose
flour
1/3 cup cocoa
1/2 tsp baking soda
1/2 tsp salt
1/4 cup milk
1 1/4 cups Reese's Pieces, divided
vanilla ice cream
Heat oven to 375°F. In large mixer
bowl, beat shortening, sugar, egg and
vanilla until well blended. Stir
together flour, cocoa, baking soda and
salt; add alternately with milk to
shortening mixture.
Refrigerate batter about 1 hour.
Drop by heaping tablespoonfuls
about 2 inches apart onto ungreased
cookie sheet. Flatten each with palm
of hand or bottom of glass into 2 1/4
inch circle about 1/4 inch thick; even-
ly space 8-10 candies on top of each.
Bake for 8-10 minutes or until
almost set. Cool 1 minute, remove
from cookie sheet to wire rack. Cool
completely.
Place scoop slightly softened ice
cream on flat side of one cookie;
spread evenly with spatula. Top with
second cookie, pressing lightly. Wrap
in plastic wrap; immediately place in
freezer. Freeze until firm.
S'MORES
4 graham crackers
1 (1.55 oz) milk chocolate bar
4 Large marshmallows
Break graham crackers in half.
Break chocolate bar into 4 sections.
Centre one section on each of 4
38 THE RURAL VOICE
These Crunchy Chocolate Caramel Pecan cookies are quick and easy to make,
and hard to resist, especially when they' re still warm.
graham cracker halves. Top each with
marshmallow.
Place on paper towel. Microwave
on High (100%) 10 to 15 seconds or
until marshmallow puffs. Top each
with another graham cracker half;
press gently. Let stand 1 minute to
soften chocolate. Serve immediately.
Conveptional Method:
Centre chocolate section on each
of 4 graham cracker halves; set aside.
Place remaining graham cracker
halves on cookie sheet. Top each with
marshmallow. On middle oven rack,
broil several minutes or just until
marshmallows are golden brown.
Immediately invert onto chocolate -
topped graham crackers; press gently.
Let stand 1 minute to soften
chocolate. Serve immediately
S'MORE COOKIE BARS
1/2 cup butter or margarine,
softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 1/3 cup all-purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
4 milk chocolate bars (1.55 oz ea.)
1 cup marshmallow creme
Heat oven to 350°F. Grease 8 -inch
square baking pan. In Targe mixer
bowl, beat butter and sugar until light
and fluffy. Add egg and vanilla; beat
well.
Stir together flour, graham cracker
crumbs, baking powder and salt; add
to butter mixture, beating until
blended.
Press half of dough into prepared
pan. Arrange chocolate bars over
dough, breaking as needed to fit.
Spread with marshmallow creme.
Scatter bits of remaining dough over
marshmallow; carefully press to form
a layer.
Bake 30 to 35 minutes or until
lightly browned. Cool completely in
pan on wire rack. Cut into bars.
PEANUT BUTTER CUP
COOKIES
40 peanut butter cup miniatures
1/2 cup butter or margarine,
softened
1/2 cup creamy peanut butter
1/2 cup packed Light brown
sugar
1/4 cup granulated sugar
1 egg 4.
1 2/3 cup all-purpose flour
1 tsp baking soda
1 egg white
1 tbsp water
1 cup crushed corn flakes
Heat oven to 375°F. Remove
wrappers from peanut butter cups. In
i