Ingredients

• ½ cup unsalted butter (1 stick), melted
• 1 large egg
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup peanut butter chips (chocolate chips may be substituted)
• ⅓ cup chocolate hazelnut spread (Nutella is well-known but Aldi has a terrific house brand that I use)

Method

Preheat oven to 350°F.

Line an 8-by-8-inch baking pan with aluminum foil or parchment, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Let cool.

Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined, don’t overmix.

Stir in the peanut butter chips.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Evenly add and swirl the Nutella. To create the marbled pattern, put the hazelnut spread into a sandwich bag. Using scissors, clip one of the corners of the bag so that you can pipe the spread onto the batter. Drizzle the hazelnut spread over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Like 5 rows of long train tracks. Rotate pan 90°. With a toothpick, starting at the top of the pan, “draw” 4 or 5 evenly spaced lines through the Nutella. You’re dragging the toothpick perpendicularly through the first set of lines to create the marbling.

Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Ingredients

• 1 tablespoon tahini (well stirred), for the pan
• 1½ cups flour
• 2½ teaspoons baking powder
• ¾ cup unsweetened shredded coconut
• ½ cup sugar
• 1 tablespoon ground turmeric
• ⅛ teaspoon salt
• ¾ cup unsweetened nondairy milk such as soy, almond or coconut
• ½ cup coconut oil, liquefied/melted
• 16 shelled, unsalted pistachios, for garnish (optional)

Directions

Preheat the oven to 350 degrees F. Coat the bottom and sides of an 8-inch-square pan with a thin layer of the tahini.

Combine the flour, baking powder, shredded coconut, sugar, turmeric and salt in a mixing bowl.

Whisk together the milk and the liquefied coconut oil in a large measuring cup. Add the liquids to the dry ingredients in the bowl, stirring just long enough to form a thick, evenly moistened batter.

Transfer to the prepared pan, spreading it evenly into the corners. Arrange the pistachios, if using, in a 4-by-4 grid; you are placing a nut at the center of what will be each baked piece. Bake (middle rack) for 20 to 25 minutes, rotating the pan from front to back halfway through, until a toothpick inserted into the center comes out clean. A few cracks on the top are okay.

Transfer the pan to a wire rack to cool for 10 minutes, then use a round-edged knife to loosen around the edges of the quick bread. Carefully invert to dislodge, then turn it right side up on a cutting board. Let it cool for a few more minutes, then cut into 16 equal portions.

Serve slightly warm, or cool completely before storing.

3/4 cup butter, melted

2 1/4 cups packed light brown sugar

3 eggs

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped pecans

6 ounces semi-sweet chocolate chips

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking pan. Set aside.

In a large mixing bowl, combine butter or margarine and brown sugar; cool slightly. Beat in eggs, one at a time. In a separate bowl, combine flour, baking powder, and salt; add to sugar mixture and mix well. Stir in nuts and chocolate chips.

Pour into prepared pan. Bake for 25 to 30 minutes.

• 3½ cups flour
• 1¼ cups sugar
• 1 Tablespoon salt
• 3 teaspoons ground nutmeg
• 3 teaspoons baking powder
• ½ cup shortening, at room temperature
• ½ cup butter, at room temperature
• ½ cup raisins
• 2 eggs
• ¼ cup milk

Directions

1. Mix dry ingredients in a large bowl. Mix the shortening and butter into the dry ingredients to make a soft dough. Add the raisins.
2. Beat the eggs and milk together in a separate bowl and then pour into the dough. Form the dough into a large ball and refrigerate for half an hour.
3. Pre-heat an electric skillet to 300 degrees. Break off a walnut-sized pieces of the dough and roll them between your hands to make a ball. Keep rolling the dough until you have formed all the dough. Using a flat bottom glass, floured, flatten each ball of dough.
4. Place each cookie into the heated skillet and bake for about 5 minutes per side or until evenly browned.

• ¼ lb. margarine
• 2 cups sugar
• ½ cup milk
• 1 cup chopped nuts
• 1 cup raisins
• 2 cups “quick” oatmeal
• ⅓ cup cocoa
• 1 teaspoon vanilla

Preparation

1. In saucepan, combine margarine, sugar, and milk and bring to a boil, while stirring, for 3-4 minutes.
2. Remove from heat and stir in oatmeal, nuts, cocoa, raisins, and vanilla.  Mix well.
3. Drop with spoon on waxed paper and allow to cool.
4. Store in airtight container.

About 2 dozen.

Ingredients

• ½ cup margarine
• ½ cup sugar
• 1 egg yolk
• 1 teaspoon vanilla (if recipe is doubled, use 1 tablespoon vanilla or 1 teaspoon almond extract)
• 1¼ cup flour

Preparation

1. Pre-heat oven to 375ºF
2. Mix all ingredients
3. Roll out and cut into shapes
4. Bake 10-11  minutes