About Me

My photo
i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Sunday, January 13, 1974

almond coconut candy bars

this here is a special recipe

that i done got from my

lil sis r
enée ellery

n it is sooo


1 1/2 cups original bisquick® mix
(but it works jest as well with the fat-free kind)
1 cup powdered sugar

1/2 cup (1 stick) firm butter or margarine
1/2 cup finely chopped almonds (any kinda nut that ya likes. i has used pecans afore. n even dried roasted peanuts!!! yum yum!!!)

1/2 cup white chocolate chips
1/2 cup peanut butter chips

4 eggs, beaten

1 cup dark corn syrup

1/4 cup butter or margarine, melted, cooled

1 teaspoon vanilla

1 cup milk chocolate chips (6 oz)

1 cup shredded coconut
1 1/2 cups chopped almonds (6 oz)

heat oven to 350°F.

in a medium bowl, mix the bisquick mix n powdered sugar
. cut in half (1/4 cup) of the firm butter, using pastry blender (or pullin 2 table knives thru ingredients in opposite directions), until crumbly. if consistency is a bit too dry, add 1 tbsp of the firm butter at a time until consistency is crumbly.
mix in the finely chopped almonds
press firmly onto the bottom of 13 x 9-inch pan.
bake 15 minutes
or until lightly browned.
cool on a wire rack.

pour yerself a glass of wine n sit a spell.

sprinkle the
white chocolate chips n the peanut butter chips over the cooled cookie crust.

in a large bowl, beat the eggs n corn syrup n melted butter n vanilla with spoon until smooth.
stir in the milk chocolate chips n coconut n
chopped almonds.
pour over crust.
bake 25 to 30 minutes or until golden brown and set.

while the bakin is happenin,
pour yerself a glass of wine n sit a spell. BUT make sure that ya set the timer so ya dont forgets all that yummy stuff in the oven. i has made that mistake a time or two (hiccup).

cool on a wire rack.
pour yerself a glass of wine n sit a spell (hiccough).

refrigerate at least 2 hours until the chocolate is firm.
that oughta give ya time to polish off that there bottle of wine (hickup) n take a nap afore its time to cook some wine n drink some supper. but dont be forgetten to serve up yer candy bars . . .

for bars, cut into 6 rows by 6 rows.

No comments:

Post a Comment