Ingredients:
1 cup grape nuts
2 cups buttermilk
2 cups sugar
2 eggs
1/2 tsp salt
3 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 cup semi-sweet chocolate chips
1 vanilla bean
Directions:
Heat oven to 350F.
Soak Grape-Nuts in buttermilk for 10 minutes. Beat sugar and eggs
together in a large bowl. Add milk/Grape-Nuts mixture. Split vanilla
bean. Scrape out seeds and add to mixture.
Sift flour with salt, soda and powder and stir thoroughly into
the Grape-Nuts mixture. Add chocolate chips and mix well. Pour into 2
non-stick buttered 9 x 5 loaf pans and bake for about
45 minutes, or until a toothpick comes out clean.
Ingredients:
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 cup shortening
1 1/2 vanilla beans
1 Egg
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
Directions:
Heat oven to 375 degrees F. In large bowl, combine brown sugar,
sugar, butter and shortening; beat until light and fluffy. Split
vanilla beans. Scrape out seeds and add to mixture. Add egg;
blend well. Stir in flour, baking soda, and salt; mix well. Stir
in chocolate chips and nuts. Spread in ungreased 13 x 9-inch pan.
Bake for 15 to 25 minutes or until light golden brown. Cool completely.
Cut into bars.
Ingredients:
1 1/2 cup butter, room temperature
1/2 cup sifted powdered sugar
1/4 tsp salt
1 1/4 cup all-purpose flour
1 can sweetened condensed milk
3 tbsp corn syrup
1 vanilla bean
3 oz semi-sweet chocolate, melted
Directions:
Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter,
sugar and salt until fluffy. Add flour, mix well. With floured finger,
press evenly into greased 9 inch square pan. Bake 30-35 minutes or
until lightly browned. Cool slightly. In 2 quart glass measure, with
handle,in microwave oven, melt remaining 1/2 cup butter on high. for
1 minutes. Stir in sweetened condensed milk and corn syrup.
Microwave on high for 6-8 minutes, stirring after each minute, or until
mixture turns a light caramel color. Split vanilla bean. Scrape out
seeds and stir into mixture. Spread over warm shortbread.
Drizzle with chocolate. Chill until firm. Cut into bars. Store
covered at room temperature.
Ingredients:
3 cups powdered sugar, sifted
1 1/2 cups Graham cracker crumbs
1 cup pecans finely chopped
3/4 cup butter
3/4 cup peanut butter
1 1/2 cup semi-sweet chocolate chips
4 tbsp butter
1 tb milk
Directions:
Combine powdered sugar, graham cracker crumbs and pecans; stir
until uniform in color. In a saucepan, melt butter and peanut butter
together. Pour over sugar mix, and stir until just moistened. Form into
one-inch balls. In a separate saucepan, combine chocolate chips,
butter and milk. Melt together over low heat, stirring just enough to
blend. Coat balls with chocolate by dipping into chocolate mixture one
at a time. Place on waxed paper, and chill before serving.
Ingredients:
1/2 lb butter
1 1/2 cup sugar
2 Eggs
1/2 cup strong cold coffee
2 vanilla beans
1 cup unsweetened cocoa
4 cups quick-cooking oats, uncooked
Directions:
Cream butter and sugar. Blend in eggs. Add coffee and cocoa. Split
vanilla beans. Scrape out seeds and add them to mixture.
Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch
balls. Roll in sugar. Store in air tight container. Keep refrigerated.
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