Family Favorites Cookbook 1984: From the Mothers' Club of Lynden Christian Schools

By Lynden Christian Schools

A Collection of Recipes from Members and Friends of the Mothers Club of the Lynden Christian Schools

• Language: English
• Publisher: Lulu.com
• Release date: Nov 11, 2021
• ISBN: 9781387530816

Book preview

A Collection of Recipes

from

Members and Friends

of the

Mothers Club

of the

Lynden Christian Schools

The Mothers Club wishes to gratefully acknowledge the fine spirit of cooperation and the hard work which have made the publication of this book possible. We express our appreciation and sincere thanks to the many women who chose theirfavorite recipes and sent them to us; and to Donna Rae Pederson for sharing her artistic talent as seen throughout the cookbook.

Copyright 1984

All Rights Reserved

ISBN 978-1-387-53081-6

The sketch on the left of the old Grover Street School is a symbol which brings to mind many memories for Lynden Christian constituents. Add to that the front cover sketches of our current facilities and we are staggered when reflecting on the literal thousands of students that have walked the halls of Lynden Christian over these 75 years. Whereas Christian education is so much more than facilities, at the same time education without them is inconceivable. They have provided a warm and comfortab-le environment for children and young people to learn that Jesus is their Saviour and Lord. And they are monuments to the faithfulness of God and His people to a vision of education which begins and ends with Jesus Christ.

In the course of Lynden Christian's history, not a small contribution has been made by our Mothers Club. For 50 years, our mothers have faithfully met and worked to encourage and support the education of their children and grandchildren. Without a lot of fanfare, they have generated tens of thousands of dollars which have improved the quality of education at Lynden Christian. This edition of the Mothers Club Cookbook is yet another example of those efforts.

Given appropriate concern for moderation and nutrition, we hereby give thanks for the blessing of good food, its abundance and fellowship that accompanies it around our tables and with our friends. And through it all may this symbolize our service to God to whom Lynden Christian School and its Mothers Club is dedicated.

Ron Polinder

Community Relations Director

Bars & Cookies ................................................. 1

Beverages & Appetizers ........................................ 35

(appetizers, beverages, dips, snacks, spreads) Bread Basket .................................................. 49

(quick & yeast)

Cakes, Frostings & Candies .................................... 69

Health Food ................................................... 93

(lo-cal & natural bars & cookies, breads, desserts, main dishes, salads & dressings, this'n that) International .... : ............................ ; ................ 115

(Chinese, Danish, Dutch, French, Italian, Mexican) Meats & Hot Dishes .......................................... 129

{beans, beef, chicken/turkey, egg, game, pasta, pork, rice, seafood, soup, vegetables)

Misc ......................................................... 185

{canning, syrups)

s,

Pies & Desserts .............................................. 189

(pies, puddings, desserts)

Salads & Dressings ........................................... 221

FAVORITE RECIPES

FROM MY COOKBOOK

Recipe Name

Page Number

A HANDY SPICE AND HERB GUIDE

ALLSPICE-a pea-sized fruit that grows in Me ·ico, Jamaica, Central and South America. Its delicate flavor resembles a blend of cloves, cinnamon and nutmeg. USES: (Whole) Pickles, meats, boiled fish, gravies. (Ground) Puddings, relishes, fruit preserves, baking.

BASIL-the dried leaves and stems of an herb grown in the United States and North Mediterranean area. Has an aromatic, leafy flavor. USES: For flavoring tomato dishes and tomato paste, turtle soup; also use in cooked peas, squash, snap beans; sprinkle chopped over lamb chops and poultry.

BAY LEAVES-the dried leaves of an evergreen grown in the eastern Mediterranean countries. Has a sweet, herbaceous floral spice note. USES: For pickling, stews, for spicing sauces and soup. Also use with a variety of meats and fish.

CARAWAY-the seed of a plant grown in the Netherlands. Flavor that combines the tastes of Anise and Dill. USES: For the cordial Kummel, baking breads; often added to sauerkraut, noodles, cheese spreads. Also adds zest to French fried potatoes, liver, canned asparagus.

CURR Y POWDER-a ground blend of ginger, turmeric, fenugreek seed, as many as 16 to 20

spices. USES: For all Indian curry recipes such as lamb, chicken, and rice, eggs, vegetables, and curry puffs.

DILL-the small, dark seed of the dill plant grown in India, having a clean, aromatic taste.

USES: Dill is a predominant seasoning in pickling recipes; also adds pleasing flavor to sauerkraut, potato salad, cooked macaroni, and green apple pie.

MACE-the dried covering around the nutmeg seed. Its flavor is similar to nutmeg, but with a fragrant, delicate difference. USES: (Whole) For pickling, fish, fish sauce, stewed fruit.

(Ground) Delicious in baked goods, pastries and doughnuts, adds unusual flavor to chocolate desserts.

MARJORAM-an herb of the mint family, grown in France and Chile. Has a minty-sweet flavor.

USES: In beverages, jellies and to flavor soups, stews, fish, sauces. Al5o excellent to sprinkle on lamb while roasting.

MSG (MONOSODIUM GLUTAMATE)-is a vegetable protein derivative for raising the effectiveness of natural food flavors. USES: Small amounts, adjusted to individual taste, can be added to steaks, roasts, chops, seafoods, stews, soups, chowder, chop suey and cooked vegetables.

OREGANO-a plant of the mint family and a species of marjoram of which the dried leaves are used to make an herb seasoning. USES: An excellent flavoring for any tomato dish, especially pizza, chili con came, and Italian specialties.

PAPRIKA-a mild, sweet red pepper growing in Spain, Central Europe and the United States.

Slightly aromatic and prized for brilliant red color. USES: A colorful garnish for pale foods, and for seasoning Chicken Paprika, Hungarian Goulash, salad dressings.

POPPY-the seed of a flower grown in Holland. Has a rich fragrance and crunchy, nut-like flavor. USES: Excellent as a topping for breads, rolls and cookies. Also delicious in buttered noodles.

'\

ROSEMARY-an herb (like a curved pine needle) grown in France, Spain, and Portugal, and having a sweet, fresh taste. USES: In lamb dishes, in soups, stews and to sprinkle on beef before roasting.

SAGE-the leaf of a shrub grown in. Greece, Yugoslavia and Albania. Flavor is camphoraceous and minty. USES: For meat and poultry stuffing, sausages, meat loaf, hamburgers, stews and salads.

THY ME-the leaves and stems of a shrub grown in France and Spain. Has a strong, distinctive flavor. USES: For poultry seasoning, in croquettes, fricassees and fish dishes. Also tasty on fresh sliced tomatoes.

TURMERIC-a root of the ginger family, grown in India, Haiti, Jamaica and Peru, having a mild, ginger-pepper flavor. USES: As a flavoring and coloring in prepared mustard and in combination with mustard as a flavoring for meats, dressings, salads.

BARS AND COOKIES

ALMOND CRUNCH BARS

Filling:

1 c. almond paste

¼ tsp. lemon rind, grated (or lemon

3 unbeaten eggs

extract)

1 c.sugar

¼tsp. salt

½ tsp. almond extract

Crust:

2½ c. Angel Flake coconut

1 c. flour

1 ½ c. fine soda cracker crumbs

1 c. soft butter or margarine

%c.sugar

Blend the filling ingredients and set aside. Combine dry ingredients for the crust and cut in butter until mixture looks like coarse meal and is crumbly. Pat½ of the crumb mixture in the bottom of a buttered 9x13 inch pan. Spoon filling evenly on crust. Top with remaining crumbs. Bake at 350° for 20 to 25 minutes or until brown; cool. Cut into bars.

Perlene Hoekema

ALMOND BARS

Crust:

1 c. butter (or, use ½ c. butter and

1 tsp. baking powder

½ c. lard)

6 Tbsp. water

2c. flour

Filling:

2 c. white sugar

&Tbsp. milk

4 egg yolks, well beaten

6 Tbsp. flour (rounded)

4 to 6 tsp. almond flavoring

Press crust in 9x13 inch pan. Mix filling ingredients and pour on crust. Bake in 375° oven approximately 20 minutes.

Margy Geleynse, Reka Engels

EASY ALMOND FINGERS

2 c. flour

½ c. plus 1 Tbsp. butter

½ tsp. salt

½ c. brown sugar

1 (8 oz.) can almond paste, cut in

1 egg

smaH pieces

½ c. semi-sweet chocolate pieces

In small bowl, mix flour with salt; set aside. In medium bowl, cream almond paste with½ cup butter until fluffy. Gradually beat in sugar and egg. Gradually add flour mixture; blend. Shape level tablespoonfuls of dough into 2 inch long fingers. Place 1 inch apart on ungreased sheet; bake at 325° for 20 to 25 minutes, or just until lightly browned. Cool on racks. Over hot water, melt chocolate and remaining tablespoon of butter. Dip fork into melted chocolate and drizzle it over cooled cookies. Makes 48 cookies.

Jan Kok

1

ALMOND PASTE BARS

1¾ c. flour

1 egg plus 2 egg whites

½lb.butter

1/3 c.sugar

2eggyolks

1/3 c. flour

½ c. brown sugar

1 tsp. lemon flavoring

¼tsp.soda

½ lb. almond paste

¾ c. powdered sugar

Mix first 6 ingredients with a fork and put in a 9x13 inch pan. Save a little bit for crumbs on the top. Mix next 5 ingredients together and pour over first batter. Put remaining crumbs on top and sprinkle with 2 tablespoons of coffee milk. Bake 1 hour at 275°.

Denise Storteboom

ALMOND SQUARES

½ lb. (1 c.) almond paste

2c. sugar

2 sticks margarine

2 c. flour (scant )

2eggs

Bring paste, margarine, eggs and sugar to room temperature. Cream together with mixer on medium speed. Add flour, one cup at a time with spoon. Press into a greased 9x13 inch pan. Bake in preheated oven at 300° for 40 to 45 minutes until golden brown. Cut in squares while hot.

Carol Tjoelker

APPLESAUCE BARS

1 c. applesauce

¼ tsp. nutmeg

2 c. sifted all-purpose flour

1 egg

1 c. sugar

½ c. vegetable shortening

1 tsp. salt

½ tsp. vanilla

1 tsp. baking soda

1 c. raisins

1 tsp. cinnamon

1 c. chopped walnuts

Icing:

1 c. sifted powdered sugar

1 to 2 Tbsp. hot water or coffee

1 Tbsp. softened butter

Grease a 1Ox15 inch jelly roll pan. Sift flour, sugar, salt, baking soda, cinnamon and nutmeg into a large bowl. Beat in egg, shortening, applesauce and vanilla with electric mixer on medium speed, just until mixture is well blended. Stir in raisins and nuts. Pour into prepared pan, spreading evenly. Bake in moderate oven (375°) for 20

minutes or until top springs back when lightly pressed. Remove to wire rack. Ice with icing while still warm. Cut into squares when cool.

Jan Kok

2

BABY RUTH BARS

1 c. white sugar

1 c. peanut butter

1 c. brown sugar

7 c. com flakes

1 ½ c. Karo syrup

1 c. Spanish peanuts

Frosting:

12 oz. pkg. chocolate chips

2 Tbsp. butter

3 Tbsp. peanut butter

Mix sugars and syrup in saucepan; boil 1 minute. Add nuts and butter. Stir until blended. Pour over corn flakes mixed with peanuts. Pack and press in a greased jelly

".'II pan. Melt frosting in double boiler or microwave and spread on bars. Carol Tjoelker

BARK BARS

11 oz. or ½ pkg. almond bark

1 ½ c. peanuts

1/a c. peanut butter

2 c. miniature marshmallows

1 ½ c. Rice Krispies

Melt almond bark and peanut butter in double boiler. When melted, pour over the Rice Krispies, peanuts and marshmallows. Put into greased 9x13 inch pan. Cut into squares when cooled.

Kathy Bos

BING CANDY BARS

2c. sugar

1 tsp. vanllla

2/3 c. evaporated milk

1 (12 oz.) pkg. chocolate chips

12 large marshmallows

¾ c. peanut butter

½ c. butter

1 large pkg. salted peanuts,

Dash of salt

crushed

1 (6 oz.) pkg. cherry chips

Mix sugar, milk, marshmallows, butter and salt. Boil 5 minutes. Remove from heat; add the cherry chips, vanilla and pour into 9x13 inch pan and cool.

Melt in double boiler the chocolate chips, ·peanut butter and peanuts. Spread over chilled cherry mix and chill several hours.

Pat Holleman, Arlene Byker

BUTTER-FINGER BARS

½c.sugar

4 c. com flakes

½ c. white syrup

¼ c. chocolate chips

¾ c. peanut butter

½ c. marshmallows

Bring sugar and syrup to a boil and add peanut butter and corn flakes. Pat into a 9x13 inch pan (greased). Top with chocolate chips and marshmallows. Put in oven to soften chips and marshmallows. Remove from oven; swirl the topping. Cut into bars while warm.

Jan Kok

3

BUTTERMILK BROWNIES

2c.sugar

½ c. salad oil

2 c. presifted flour

½ c. buttermilk

4 Tbsp. cocoa

1tsp.soda

1 c. cold water

1 tsp. salt

1 tsp. vanilla

2eggs

½ c. margarine (1 stick)

Frosting:

1/:sc.cocoa

1 lb. powdered sugar

1/3 c. buttermilk

½ tsp. vanilla

1 stick margarine

1 c. nuts (optional)

Sift flour, sugar, cocoa and salt in mixing bowl. In saucepan, bring water, margarine and oil to boil. Pour over dry ingredients and beat until creamy. Beat eggs and add soda to buttermilk. Add buttermilk, eggs and soda. Beat thoroughly. Bake in greased jelly roll pan at 350° for 25 to 30 minutes, or bake in greased 9x13 inch pan at 400° for 20 to 25 minutes.

For frosting, bring to a boil the cocoa, buttermilk and margarine. Add powdered sugar and vanilla. Mix thoroughly and frost brownies.

Trudy Elgersma, Alma Kramer, Carol DeJong

DISAPPEARING MARSHMALLOW BROWNIES

½ c. butterscotch chips

¼tsp.salt

¼ c. margarine

½ tsp. vanilla

¾ c. flour

1 egg

1/3 c. brown sugar

1 c. mini marshmallows

1 tsp. baking powder

6 oz. chocolate chips

Melt butterscotch chips and margarine in 3 quart saucepan, stirring constantly.

Cool to lukewarm. Add flour, brown sugar, baking powder, salt, vanilla and egg to margarine mixture and mix well. Fold marshmallows and chocolate chips into batter just until combined. Put mixture into greased 9 inch square pan. Bake at 350° for 20 to 25

minutes. Cool and cut.

Joan Vander Haak

4

MOIST BROWNIES

½ c. butter

4eggs

1 c. sugar

½ c. nuts

1 tsp. vanilla

1 c. plus 1 Tbsp. flour

16 oz. can chocolate syrup

Icing:

1½ c. sugar

6 oz. pkg. semi-sweet chocolate

6 Tbsp. butter

chips

15 Tbsp. milk

Blend butter and sugar. Add vanilla and chocolate syrup. Add eggs, beating well after each two. Add remaining ingredients. Bake at 350° in 11x15 inch pan for 20 to 25

minutes.

Icing: Bring sugar, butter and milk to a boil. Boil for 30 seconds. Add chips and stir until melted. Spread on hot brownies.

Gerti Juergens

BUTTER TART SQUARES

½ c. margarine

2 eggs, beaten

2 Tbsp. powdered sugar

1 tsp. vanilla

1½ c. flour

1 tsp. vinegar

1 ½ c. brown sugar

1 c. raisins

¼ c. melted margarine

Mix ½ cup margarine, powdered sugar, and flour well and press in a 9x9 inch cake pan. 3ake 5 minutes at 350° .

Mix well the brown sugar,¼ cup melted margarine, eggs, vanilla, vinegar and raisins and pour over the first layer. Bake 25 to 30 minutes at 350°. Cut into squares.

Sylvia Nymeyer

CREAM CHEESE BUTTERSCOTCH BARS

½ c. butter

3eggs

4 oz. butterscotch chips

1 tsp. vanilla

3 oz. pkg. cream cheese

1 c. flour

1½ c. sugar

½tsp.salt

½ c. chopped walnuts (optional)

Melt butter and chips in microwave. Cool. Beat cream cheese with sugar. Beat in eggs and vanilla, then butterscotch mixture. Add flour, salt and nuts. Turn into buttered 9x9 inch or larger pan. Bake at 350° for 40 minutes.

Ade/ene Haverha/s

5

UNBAKED BUTTERSCOTCH BARS

½ c. butter or margarine

12 oz. pkg. butterscotch chips

1 c. crunchy peanut butter

1 pkg. miniature marshmallows

Melt together butter, peanut butter and chips; cool slightly. Add marshmallows and press into 9x13 inch pan. Cool and cut into squares. Keep in refrigerator.

Kathy Bos

CARAMEL BARS

2 c. brown sugar

1 ½ c. melted shortening

2 c. flour

64caramels

2c.oatmeal

10 Tbsp. cream or milk

1 tsp. soda

2 c. chocolate chips

½tsp.salt

Mix together first6 ingredients and pat½ of mixture into 10x15 inch jelly roll pan.

Bake 10 minutes at 350°. Melt caramels in cream over low heat. Sprinkle chocolate chips over baked crust. Spread on melted caramels and sprinkle other½ of crumbs on.

Bake an additional 10 minutes.

LuAnn Wagenaar

CARAMEL CHOCOLATE BARS

1 (14 oz.) bag caramels

¾ c. melted butter

2/3 c. evaporated milk

1 (6 oz.) pkg. chocolate chips

1 (18½ oz.) pkg. Swiss chocolate

1 c. walnuts, chopped

cake mix

Combine the caramels with 1/3 cup of the evaporated milk in a microwave oven or double boiler. Stir until melted. Keep warm. Combine cake mix, butter and remaining evaporated milk in bowl. Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally. Spread ½ of batter in greased 9x13 inch pan. Bake at 350° for 6

minutes; cool 2 minutes, then spread caramel mixture over the baked batter. Sprinkle with chocolate pieces and ½ cup batter. Sprinklewith chocolate pieces and½ cup walnuts. Drop the rest of the batter onto the caramel by spoonfuls. Press down somewhat and put the rest of the walnut::; on top. Bake at 350° for 18 minutes. Cool, then cut into bars. Makes 36.

Nella Terpstra

6

CHOCO-NUT CARAMEL BARS

1 (11 ½ oz.) pkg. Nestle's mllk

3 Tbsp. butter

chocolate morsels

2 Tbsp. water

2 Tbsp. vegetable shortening

1 c. coarsely chopped peanuts

30 vanilla caramels

Melt over hot (not boiling) water the chocolate morsels and shortening. Stir until morsels melt and mixture is smooth. Remove from heat; pour ½ of melted chocolate into an 8 inch foil-lined square pan; spread evenly. Refrigerate until firm (about 15 minutes). Return remaining chocolate mixture to low heat. Combine over boiling water caramels, putter and water. Stir until caramels melt and mixture is smooth. Stir in nuts until well blended. Pour into chocolate lined pan; spread evenly. Refrigerate until tacky, about 15 minutes. Top with remaining melted chocolate, spread evenly to cover caramel filling. Return to refrigerator and chill until firm, about 1 hour. Cut into 1 x2 inch rectangles. Refrigerate until ready to serve. Makes about 2½ dozen.

Joyce Bosman

DE KOEKKOEK CARAMEL BARS

1 (14 oz.) pkg. caramels

1 small can evaporated milk

1 c. flour

¼tsp.salt

1 c. quick oatmeal

½ tsp. baking soda

¾ c. brown sugar, packed

¾ c. butter or substitute, melted

1 c. chocolate chips

½ c. chopped nuts

Melt caramels in milk in double boiler. Cool slightly. Combine all remaining ingredients, except chips and nuts in a mixing bowl. Stir until butter is absorbed and mixture is crumbly. Press ½ of crumbs in a 9x13 inch pan. Bake 1 0 minutes at 350°. Remove from oven and sprinkle over the nuts and chips. Carefully spread the caramel mixture over the nuts and chips. Sprinkle with remaining crumbs. Bake at 350° for 15 to 20

minutes, or until golden brown. Cut while warm.

(I set the second½ of crumbs in refrigerator while first½ is baking, they crumble easier.)

Minnie De Koekkoek

CHERRY DREAM SQUARES

1 (18 oz.) pkg. white cake mix

¼ c.oats

6 Tbsp. butter

½c. nuts

1 c. rolled oats

2 Tbsp. butter

1 egg

¼ c. brown sugar

1 (21 oz.) can cherry pie filling

Combine first 3 ingredients; mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg and mix well. Press into greased 9x13 inch pan.

Spread cherry pie filling over crust. To reserved crumbs add ¼ cup oats, nuts, 2 tablespoons butter and brown sugar. Mix thoroughly and sprinkle over cherry mixture. Bake at 350° for 30 to 40 minutes. Serve with a dollop of whipped cream.

Wilma'Groen

7

CHERRY NUT BARS

Pastry:

1 c. flour

1/z c. butter

3 Tbsp. powdered sugar

Filling:

2 eggs, slightly beaten

1 tsp. vanilla

1 c. sugar

1/z c.coconut

1/z tsp. baking powder

1/z c. chopped nuts

¼ c. flour

1/z c. quartered maraschino cherries

¼tsp.salt

Mix flour, sugar and butter and press into ungreased 8 inch pan. Bake at 350° for 20 minutes. Mix together remaining ingredients and spread over the top of baked pastry. (No need to cool pastry.) Bake at 350° for 25 minutes. Cool, then cut into bars. Recipe may be doubled to bake in a 9x13 inch pan.

Gerti Juergens, Elizabeth Baas

FROSTED CHOCOLATE BARS

1/3 c. shortening

¾ c. sifted flour

1/z c. sugar

¼tsp.salt

1/z c. honey

1/z tsp. baking powder

2eggs

1 c. chopped nuts

1 tsp. vanilla

2 (1 oz.) sq. unsweetened

chocolate, melted

Frosting:

2 Tbsp. water

1 oz. sq. melted unsweetened

1 Tbsp. butter

chocolate

¼ tsp. vanilla

1 c. confectioners sugar

Cream shortening, sugar and honey. Add eggs and beat well. Add vanilla. Blend in cooled, melted chocolate. Add sifted dry ingredients, blending well. Add nuts. Bake in greased 8 inch pan in 350° oven for 35 minutes.

To frost: Heat water with butter; add vanilla and unsweetened chocolate. Add confectioners sugar and beat until of spreading consistency. Makes 20 to 24 bars.

SharonStob

8

CRISPY CHOCOLATE STICKS

Cookie Layer:

1 sq. unsweetened chocolate

1/z c.sugar

¼c.oleo

¼ c. flour

1 egg

¼ c. chopped pecans

Filling:

2 Tbsp. soft oleo

1 c. powdered sugar

1 Tbsp. heavy cream or evaporated

¼ tsp. vanilla

milk

Glaze:

1 sq. unsweetened chocolate

1 Tbsp.oleo

Cookie Layer: Melt chocolate and oleo together over hot water; cool slightly. In medium bowl, beat egg until frothy. Stir in chocolate mixture and sugar. Add flour and nuts; stir until well blended. Turn into greased 8x8 inch pan. Bake 20 minutes at 350°; cool.

Filling: In small bowl, blend all ingredients. Spread over cookie layer. Chill 10

minutes.

Glaze: Melt chocolate and oleo together over hot water. Pour over filling, tilting pan so glaze will flow evenly. Refrigerate 15 minutes. Cut into bars. Bev Vander Veen

CHOCOLATE MINTED STICKS

First Layer:

2 eggs, well beaten

1/z tsp. peppermint extract

2 (1 oz.) sq. unsweetened

1/z c. butter

chocolate, inelted

1/z c. flour

Frosting:

2 Tbsp. butter

1 tsp. peppermint extract

1 c. powdered sugar

3 to 4 drops red or green food

1 Tbsp. light cream

coloring

Glaze:

1 oz. unsweetened chocolate

1 Tbsp. butter

Grease a 9 inch pan. Heat oven to 350°. Combine ingredients for first layer as given. Bake 25 minutes. Remove from oven and cool.

To make frosting, sift powdered sugar, blend in melted butter and cream. Add food coloring and extract and beat until creamy and smooth. Pour over bottom cooled layer. Glaze with melted chocolate and butter. Tilt pan back and forth to spread evenly.

Cool in refrigerator until set. Cut into 1 inch squares and serve or store in plastic container. Great for Christmas.

UndaBean

9

MILK CHOCOLATE PECAN BARS

Cookie Base:

1 c. unsifted flour

½tsp.salt

½ c. firmly packed brown sugar

¼ c. butter, softened

½ tsp. baking soda

Topping:

11 ½ oz. pkg. milk chocolate chips

1 tsp. vanilla

2 eggs

¼ tsp. salt

¼ c. firmly packed brown sugar

½ c. pecan chips, divided

Preheat oven to 350°. In a large bowl, combine flour, brown sugar, baking soda and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Press evenly into a greased 9x13 inch pan. Bake 10 minutes at 350°. Melt milk chocolate morsels over hot water; remove from heat. In small bowl, combine eggs, brown sugar, vanilla and salt. Beat 2 minutes at high speed on electric mixer. Add melted chocolate; mix well. Stir in ¼ cup pecan chips. Pour topping over cookie base.

Sprinkle with remaining pecan chips. Bake at 350° for 20 minutes. Do not overbake!

Cool; cut into small bars.

Sadie De Young

CREAM CHEESE BARS

Crust:

1/3 c. brown sugar

1/3 c. soft butter

1 c. flour

½ c. chopped nuts

Filling:

8 oz. cream cheese, softened

1 Tbsp. lemon juice

¼ c. sugar

2 Tbsp. milk or