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When we lived on the farm in Scandia a number of years ago, Saturday was baking day. It was always a couple pans of cinnamon rolls or twists, dinner rolls, raised sugared donuts, cupcakes (cuz they were easiest for the children to eat), a pan of bars and lots of cookies. They were good helpers when it came to making cookies. Our big kitchen was always buzzing with activity. Today, all five of them are good cooks and bakers. Now, when we have dinner at their homes, I see signs of what they learned and that makes my heart happy. What goes around comes around, I guess.

It’s about sweets today.

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This bar recipe is like eating a candy bar. Perhaps you should cut the pieces really small, then then they’ll take two or three.

CARAMEL ‘N CHOCOLATE PECAN BARS

Crust:

2 c. flour

1 c. firmly packed brown sugar

1/2 c. butter or margarine, softened (not spread)

1 c. pecan halves or large pieces

Caramel layer:

2/3 c. butter (no substitutes)

1/2 c. firmly packed brown sugar

1 T. light corn syrup

1 c. chocolate chips

In large mixer bowl, combine all crust ingredients except pecans. Beat at medium speed, scraping bowl often, until well-mixed and particles are fine (2-3 minutes). Press on bottom of 9x13 pan (ungreased). Sprinkle pecans evenly over unbaked crust. Set aside.

In small pan, mix all caramel ingredients, except chips. Cook on medium-high heat stirring constantly, until it comes to a full boil. Boil, stirring until small amount of mixture dropped into ice water forms a firm ball or 242 degrees on candy thermometer (about 3 minutes). Pour evenly over pecans and crust. Bake at 350 degrees for 18-22 minutes or until the caramel layer is bubbly. Remove from oven; immediately sprinkle with chips. Let chips soften a bit (2-3 minutes). Swirl chips with back of spoon leaving some of the chips whole for a marbled effect. Cool completely; cut into bars. Makes about 3 dozen.

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Awe nuts, let’s do cookies. I use lightly salted, dry-roasted peanuts in place of the salted peanuts in this recipe, less salt, of course.

CHUNKY PEANUT COOKIES

1-3/4 c. flour

1/2 c. sugar

1/2 c. firmly packed brown sugar

1/2 c. butter or margarine, softened

2 eggs

1 t. salt

1/2 t. baking soda

1/2 t. vanilla

2 c. salted peanuts

In large mixing bowl, combine all ingredients except peanuts. Beat at low speed scraping bowl often, until well-mixed (I do the eggs, butter and sugars first and whip it together, then add rest of dry ingredients.), beating 2-3 minutes.

By hand, stir in nuts. Drop dough by rounded teaspoonfuls 2-inches apart onto greased cookie sheets. (I use parchment paper, no mess to clean up.) Bake at 350 degrees for 8-12 minutes DON’T OVERBAKE! Makes 4 dozen.

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Another bar recipe for you. These are a favorite of mine to bring any place. No-one else ever makes them it seems, and they are delicious and easy to make.

OLD-WORLD FRUIT BARS

2-1/4 c. flour

1 c. sugar

1 c. chopped pecans

1 c. butter or margarine, softened

1 egg

3/4 c. raspberry, blueberry, strawberry preserves or jam

In large mixing bowl, combine all ingredients except preserves. Beat at low speed, scraping bowl often, until well mixed (2-3 minutes). Save 1-1/2 c. of mixture; press rest of mixture into a greased 8x8 baking pan; spread preserves to within 1/2-inch of edge. Crumble the rest of mixture over preserves. Bake at 350 degrees 40 to 50 minutes or till lightly browned. Cool completely. Cut into bars. Makes two dozen.

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This is a basic sugar cookie recipe that you can add a ton of different things to the batter to make them different. They are “melt-in-your-mouthers!”

MILLION DOLLAR COOKIES

1 c. butter, softened

1/2 c. powdered sugar

1 c. flour

3/4 c. cornstarch

Cream butter and sugar; blend in flour and cornstarch until well-mixed. Refrigerate dough one hour, covered. Drop by rounded teaspoon onto greased cookie sheets. Bake at 375 degrees until set, 10-12 minutes. Do not brown.

Cool on sheets (not your bed sheets) one minute; remove to wire rack to cool.

Add one of the following to the dough while mixing:

3/4 c. finely chopped nuts

3/4 c. flaked coconut

2 (1 oz.) squares semi-sweet chocolate, melted

Tint dough pale green and add 1 t. peppermint flavoring

Tint dough pale pink and add 1/2 t. ground cardamom

Add 1 t. almond flavoring

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This recipe has just four ingredients and is low in carbs and fat.

OATMEAL MACAROONS

2 egg whites, beaten until stiff in medium bowl

1/3 c. maple syrup

1 c. quick oats

1/2 c. grated coconut

Combine syrup and oats in separate bowl and mix until well blended; add coconut. Fold in beaten egg whites. Drop by teaspoonful (walnut size) onto lightly greased cookie sheet. Bake at 350 degrees for 15 minutes. Makes about 30 cookies. Per one cookie: carbs 5 g, cholesterol 0 mg, sat. fat 0.51 mg

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Any of the above recipes would be a nice treat to bring to mom on Mother’s Day. Have a great day moms!

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A grandma is a person with the conflicting responsibilities of keeping the cookie jar full for the grandchildren and empty for grandma.

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