The Rural Voice, 2002-01, Page 32RURAL LIVING
Simple to make, easy to serve, healthy to eat
Selected by Bonnie Gropp
As the January winds blow, nothing
warns the heart and hearth as much
as the tantalizing fragrance of
homebaked cookies and squares.
CHEWY COCONUT SQUARES
1/2 cup (125 mL) butter, softened
1/4 cup (50 mL) icing sugar
1 cup (250 mL) all-purpose flour
1 tbsp (15 mL) evaporated milk
In bowl, cream together butter and
icing sugar. Gradually beat in flour.
Add evaporated milk; beat at medium
speed for 2 minutes. Press evenly
over bottom of 8 -inch (2 L) square
cake pan.
Bake in 350°F (180°C) oven for
10 to 15 minutes or until just starting
to brown.
Topping:
1 egg
1/4 cup (50 mL) granulated sugar
1 pkg (92 g) vanilla pudding and
pie filling mix
1/2 cup (125 mL) evaporated milk
1 2/3 cups (400 mL) flaked
coconut
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) mini chocolate
chips
In small bowl, beat egg. Gradually
beat in sugar, pudding mix and
evaporated milk. Stir in 1 cup (250
mL) of the coconut, nuts and 1/4 cup
(50 mL) of the chocolate chips.
Spread over hot base.
Sprinkle remaining coconut and
chocolate chips on top. Bake for 20-
25 minutes, or until browned and set.
Let cool slightly. Cut into squares.
CARROT OATMEAL COOKIES
3 (about 1/2 Ib/250 g) medium
carrots, peeled and finely shredded
1/4 cup (50 mL) vegetable oil
1/2 cup (125 ml) each granulated
and brown sugar
1 egg, beaten
1 tsp (5 mL) vanilla
1 1/2 cups (375 mL) all purpose
flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) grated nutmeg
2 cups (500 mL) rolled oats
2/3 cups (150 mL) whole salted,
blanched peanuts
28 THE RURAL VOICE
These Simple Apple Dessert Squares are so fun and easy to make that the kids
will be clamoring, 'Can / help, too?" A perfect packable picnic or brown bag
lunch dessert featuring apples.
In large bowl, stir in carrots, oil,
sugar, egg and vanilla. Stir or sift
together flour, baking soda and
nutmeg. Stir into carrot mixture with
oatmeal and peanuts. Drop by
teaspoon onto greased baking sheets,
flatten slightly with floured fork and
bake at 350°F (180°C) for 10 to 12
minutes or until golden brown.
GLAZED CAPPUCCINO
NANAIMO BARS
1/3 cup (75 mL) butter, melted
1/3 cup (75 mL) chocolate milk mix
3/4 cup (175 mL) graham cracker
crumbs
1/2 cup (125 mL) shredded
coconut
1/4 cup (50 mL) chopped pecans
1 egg
In bowl, combine butter and
chocolate milk mix until smooth. Stir
in graham crumbs, coconut, pecans
and egg. Pat evenly into greased foil -
lined 9 -inch (2.5 L) square cake pan.
Bake in 350°F (180°C) oven for 8-10
minutes or until just set. Let cool
completely.
Filling:
1/4 cup (50 mL) milk
2 tsp (10 mL) rich blend instant
coffee granules
3 tbsp (45 mL) custard powder
1/3 cup (75 mL) butter, softened
3 1/4 cups (800 mL) icing sugar
In I -cup (250 mL) microwaveable
measure, combine milk and instant
coffee. Microwave at HIGH for one
minute or until coffee is dissolved.
Stir in custard powder until smooth:
let cool completely.
In medium bowl, beat butter until