Finding new recipes to try out in time for the Christmas season is one way to keep the mind engaged during a blustery day or when what’s on television no longer holds one’s interest.
This week’s recipes come from a variety of sources, including the family recipe box.
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Chocolate Oat Slice
1 cup butter
1/2 cup light brown sugar, packed
1 tsp. vanilla extract
3 cups rolled oats
1/2 tsp. or more cinnamon
1/4 tsp. nutmeg or cloves
1/4 tsp. kosher salt
1 cup chocolate chips
3/4 cup chunky peanut butter
Line a 9x9 inch pan with parchment paper.
In a saucepan combine butter, sugar and vanilla and heat over low heat until butter melts and sugar dissolves.
Add oats and seasonings and cook for 4-5 minutes, stirring constantly.
Pour half the oat mixture into the prepared pan, spread evenly and press down.
In a small microwave bowl, place the chocolate chips and peanut butter. Microwave in increments of 40 seconds, stirring after each, until thoroughly combined and smooth.
Spread 3/4 of the chocolate mixture over the oats. Top with remaining oats, press down then top with drizzles of remaining chocolate.
Refrigerate for four hours or until set. Use a sharp, hot knife to slice. Store in refrigerator in a covered container.
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Sugar Cookies
1/2 cup unsalted butter
1/2 cup shortening
1 2/3 cups sugar
1 tsp. baking soda
1 tsp. cream of tartar
1/8 tsp. salt
1/2 tsp. vanilla
3 egg yolks
1 3/4 cups all-purpose flour
Preheat oven to 300 degrees F.
Cream butter and shortening then add in sugar, baking soda, cream of tartar and salt and beat vigorously until combined.
Beat in flour a small amount at a time.
Divide dough into 24 pieces. Roll each piece into a ball. Place on cookie sheet.
Bake 15-17 minutes or until just set. Do not allow to brown. Cool on sheet for 3-4 minutes then transfer to rack to cool completely.
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Graham Wafer Cake
1 cup butter
1 cup sugar
1 tbsp. instant coffee granules
2 tbsps. cocoa powder
3 eggs
Graham wafers
Line a greased 8x8 inch cake pan with Graham wafers, cutting to fit into corners.
Beat butter and sugar and mix well. Mix cocoa and coffee and add to butter mixture. Beat eggs and gradually add to the butter and cocoa mixture. Beat until fluffy.
Spread on top of Graham wafers. Top with a layer of Graham wafers and press down gently. Refrigerate until chilled. Use a sharp knife to cut into slices. Store in refrigerator.
Joyce Walter can be reached at ronjoy@sasktel.net
