Paul and Penny

Preheat oven to 350 degrees F (175 degrees C). Line a 10×15 inch jellyroll pan with parchment paper.

Remove crescent roll dough from package and cover the bottom of the prepared jellyroll pan. Pinch seams together so there is just one sheet of dough.

In a small saucepan , melt butter over medium heat. Stir in the brown sugar to dissolve, and bring the mixture to a rolling boil for 1 to 2 minutes. Pour the mixture over the prepared crust. Sprinkle the pecans evenly over the mixture. Bake for 20 to 25 minutes in the preheated oven. Edges of crust will be golden.

Remove from the oven and sprinkle the chocolate chips over the top. Wait a few minutes, then spread the chips out over the bars. Be careful not to mess up the layer underneath. Allow bars to cool completely before cutting into squares or triangles.

Aunt Fern (Josh’s great aunt on his father’s side used to make these).

1/2 margarine or butter, softened

1/2 c sugar

1/2 powdered sugar

1 egg

1/3 c cooking oil

2 cups PLUS 1 T flour

1/2 t baking soda

1/2 t cream of tartar

1/2 t vanilla

In mixing bowl,. cream margarine and sugar, add eggs beating well, add oil and vanilla beat until light and fluffly occassionally scraping bottom and sides of bowl. Sift together, flour, soda and cream of tartar. Add to first mixture and blend well. Chill Dough for several hours until very firm. Roll into walnut size balls and place 2 inches apart on greased cookie sheet. dip butter glass into sugar and use to press the cookies down. (if you use a glass with a design on the bottom it will show on top of your cookies).

Bake 375 for 10 minutes.

These are some cookies that we started making for our Passover dinner around 1994 and they have been a keeper for our family. In 1997, when Hannah was 10 years old she made these and entered them in the Cleveland County 4-H, (9-11 year olds) competition and got first place! (And was selected to enter them in the state competition). That same day, she also entered them in the Cleveland County “open youth”, (9-19 year olds) competition and won 2nd place!

Hannah took advantage of her invitation to enter these in the State competition later that year during the State fair. The judges placed 8 cookies (out of hundreds we were told!) and hers came in 3rd! They said they received lots and lots of entries but, only placed 8 cookies.  Hannah made these all on her own, even seperating the eggs by herself. She topped them with 1/2 of a candied cherry on each and they looked beautiful. (We have a pic in the photo album that I need to get on-line one day).

Ok, now for this fabulous recipe…

2 2/3 c sweetened shredded coconut (We like Bakers)

2/3 c sugar

1/4 c flour

1/4 t salt

4 egg whites

1 t almond extract

1 c chopped almonds (opt. we usually omit)

For state fair style cookies, use candied cherries to top

Combine coconut, sugar, flour, and salt in mixing bowl. Stir in egg whites and extract. Stir in nuts if using and mix well. Drop by teaspoon on lightly greased stone baking sheet. Garnish with 1/2 cherry placed in middle with cut side down and bake 325 for 20-25 minutes. Makes 2 1/2 dozen.

White Chocolate-Nut Bars

These are really delicious- Penny

Makes 32 Bars

1 pkg. (18.25 oz.) moist butter recipe chocolate cake mix

1/2 cup (1 stick) margarine or butter, melted

1/2 cup brown sugar, firmly packed

2 Tbsps water

1 egg

1 cup chopped walnuts

1 pkg. (10 oz.) vanilla milk chips

Heat oven to 350 degrees F. Grease rectangular pan, 9 x 13-inches. Mix cake mix (dry), margarine, brown sugar, water and egg in large bowl, using spoon. Stir in walnuts and vanilla milk chips. Pressfirmly in pan. Bake 32 to 36 minutes or until top forms a crust that is dry to the touch. Cool completely. Cut into 2 x 1-1/2-inch bars.

Pistachio Cream Cheese Fingers          

“These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.”

INGREDIENTS:

1 cup butter, softened

1 cup white sugar

1 (8 ounce) package cream

cheese, softened

1 egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 (3 ounce) package instant

pistachio pudding mix

1 teaspoon baking powder

1/2 teaspoon salt

3 (1 ounce) squares semisweet

chocolate

1 teaspoon shortening

DIRECTIONS:

1.         In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.

2.         Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.

3.         Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.

4.         In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

2 sticks margarine or butter

½ cup sugar

1 t vanilla

1 t water

2 c flour

Beat sugar, butter, vanilla, add water, add 1 c flour and then 2nd cup. Mix well.

Chill for at least 1 hour. Then roll out ¼ inch thick on floured board. Cut out cookies with cookie cutters. Bake on ungreased cookie sheet 7 minutes at 350.

Frost when cooled.

I always double this for Christmas cookies, then frost with icing and sprinkles etc.

Hannah loves these!

Update 12/2008-Hannah made these this year and she said they turned out great and it brought back so many memories of Aunt Fern!

½ c butter soft (Parkay for baking)

½ c Crisco

1 ½ c sugar

2 eggs

2 ¾ c flour

2 t cream of tartar

1 t soda

(1/4 t sugar and 2 t cinnamon for rolling)

Preheat 400

Cream first 4 with electric mixer, blend in flour, cream of tartar and soda that’s been sifted together. Chill overnight or 2 hours. Make teaspoon size balls, roll in sugr cinnamon mixture. Place 2 inches apart on sheet sprayed with PAM. (wipe off excess).

Bake 8-10 minutes.