Honey & Pecans

We went to our first farmers market here. This was our favorite find.

Next time we're going earlier.

Great on oatmeal or plain yogurt.

We had a lot of fun making treats for Christmas. These were our favorites.

Hermit Cookies

1/2 cup unsalted butter, room temperature

1 cup light brown sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1 cup dark or golden raisins

1 cup dates, pitted and coarsely chopped

1 cup pecans or walnuts, coarsely chopped

Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed.

In a separate bowl sift or whisk together the flour, baking soda, salt, and spices. Add to the butter and egg mixture and beat until combined. Fold in the raisins, chopped dates, and chopped pecans.

Drop the batter by tablespoonfuls onto the prepared baking sheets, spacing the cookies about two inches apart. Bake for about10 minutes or until the cookies or until lightly browned. Remove from oven and place on a wire rack for about 5 minutes before removing from pan. Cool completely before frosting.

Glaze(optional):In a small bowl stir together the sugar, vanilla extract, and enough milk (cream) to make a smooth, thick, yet pourable glaze. Once the cookies are completely cool, use a small spoon to drizzle several thin lines of the glaze over each cookie. Let the cookies sit at room temperature until the glaze has completely dried.

The cookies can be stored at room temperature for about five days.

Makes about 36 cookies.

S'More Granola Bars

6 tablespoons unsalted butter, cut into pieces

1/4 cup light brown sugar

1/3 cup plus 1 tablespoon pure maple syrup or golden syrup

1/2 cup all purpose flour

2 cups old fashioned rolled oats

1 cup graham cracker crumbs

1/4 cup sweetened or unsweetened coconut (optional)

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

Filling:

1 cup semisweet or bittersweet chocolate chips

1 1/2 cups mini marshmallows

Preheat oven to 350 degrees and place the rack in the center of the oven. Butter (or use a non stick vegetable cooking spray) a 9 x 9 inch square baking pan.

Melt the butter, brown sugar, and maple syrup in a medium sized saucepan, placed over medium heat. Once the sugar has dissolved remove the saucepan from the heat and transfer the mixture to a large heatproof bowl. Stir in the flour, oats, graham cracker crumbs, coconut, salt and ground cinnamon, making sure all the dry ingredients are coated with the butter mixture. Press about half of this mixture onto the bottom of the prepared pan and leave to cool (about 5-10 minutes). Once the mixture has cooled sufficiently, evenly sprinkle with the chocolate chips and marshmallows. Top with the remaining crust mixture. Bake in the preheated oven for about15 minutes. Remove from the oven and let cool for about 20 minutes. Cut into squares while they are still warm. Can be stored at room temperature for about 7-10 days.

Makes about 16 - 2 inch squares.

Sugar Cookies

1 lb. butter at room temperature

3 eggs

2 cups sugar

2 tsp. vanilla

2 tsp. lemon extract

6 cups flour

1 tsp. baking soda

¼ tsp. salt

Cream first five ingredients. Combine dry ingredients. Add a cup at a time to butter mixture. Roll out to ¼ inch thick. Bake at 375 for 8 minutes or until barely brown around the edges.

Frosting:
¼ cup butter

4 cups powdered sugar

1 tsp. vanilla

Add cream till you get the right consistency.

See's Fudge

12 oz milk chocolate chips (Guittard)

12 oz semi-sweet chocolate chips (Guittard)

7 oz jar marshmallow cream

1/2 cup butter

12 oz can evaporated milk

4 1/2 cups sugar

1/8 tsp salt

2 tsp vanilla

2 cups chopped walnuts

Put chips, marshmallow cream and butter in large mixing bowl (glass)

Over medium heat, cook milk, sugar and salt. Bring to boil and stir constantly. Boil for 6 minutes, stirring.

Pour hot mixture over chips, marshmallow cream and butter. Stir until all is incorporated. Add vanilla and nuts. Pour into a 9 x 13 pan lined with parchment paper for easy removal.

The first two recipes I got from www.joyofbaking.com. Kathleen gave me the second two a couple of years ago. Best sugar cookies and fudge I've ever had.

we moved....

to TEXAS!!