I Made Nut Smacks

I've been making these "Nut Smacks" since the early 80's - the recipe comes from "Company's Coming - 150 Delicious Squares" cookbook - my copy of this book is well worn, the cover is off,  some of the often used pages are not looking so great, I see this book often at the thrifts, but I just don't want another copy, I guess the condition of this book shows that I really like it and have used it a lot.

These squares are easy and no icing involved.   They have a butterscotch flavor, they're rich with nuts and brown sugar, definitely a tasty little morsel.

1/2 c. packed brown sugar

2 egg yolks

1 tsp. vanilla

1/2 c. butter or margarine

1/4 tsp. salt

1 1/2 c. all purpose flour

1 tsp. baking powder

First layer - Crumble seven ingredients together well in large bowl.  Press firmly in 9 x 9 inch ungreased pan.

2 egg whites

1 c. brown sugar

1 c. chopped walnuts (I used pecans)

Second layer - Beat egg whites until frothy.  Add brown sugar 1/3 at a time beating until stiff.  Fold in nuts.  Spoon over the unbaked base, spreading evenly.  Bake in 350 oven 25 minutes until golden brown.  Cover well to allow meringue to soften before cutting.  I always find the meringue to be crumbly, but that doesn't matter, they still taste delicious!

Linking the Nut Smacks up with Junkin Joe

Sweet and Easy Sugar Cookies

I'm never one to start my Christmas baking way in advance, I started yesterday with "Sweet and Easy Sugar Cookies, " I've been making these for a few years, if you're looking for a nice sugar cookie that you don't have to roll and cut out and also makes a large batch, you best try this one.  

This recipe came from the cookbook - Great Canadian Cookies, published in 2000, the recipes were gathered through the Great Canadian Cookie Contest, I  did a post here last month on peanut butter cookies which were also from this book.

Sweet and Easy Sugar Cookies

2 cups margarine

2 cups white sugar

2 eggs

4 cups all purpose flour

4 tsp. cream of tartar

2 tsp. baking soda

2 cups chocolate chips ( I always use the miniature chocolate chips)

Preheat oven to 350.

Cream margarine and sugar until light and fluffy.  Beat in eggs.

In a separate bowl, combine flour, cream of tartar and baking soda.  Stir flour mixture into creamed mixture in thirds.  Fold in chocolate chips.

Shape dough into 1 inch balls and place 2 inches apart on a greased cookie sheet ( I always use parchment paper for cookies)

Bake for 12-15 minutes, it is more like 12 in my oven or until edges are slightly browned.  Makes about 5 dozen small cookies.  

I also made Cranberry Orange loaf yesterday - that post has been my most popular one for months - it's a great recipe for Christmas or anytime - you can check it out right here if you'd like!

Happy Baking - today I plan on making peanut butter balls and a gumdrop cake, which will be a first for me!  

I'm linking up today with Junkin Joe

Chocolate Chip Blonde Brownies

The official name of these squares is really Chocolate Chip Blonde Brownies but we never call them that, I made these on September 12, 1988, the day my son Darcy was born, from that day, they were called Darcy's Squares!

I've been making these squares since the 70's - I don't even know where the recipe ever came from but everyone always seems to like them!  They're easy, they're quick to mix up, they don't use many ingredients and they're good!   Of course, anything tastes better in Pyrex too!

Click on the recipe to make it big! 

If you don't care for the nuts, you could just put twice as many chocolate chips on them, they would be just as good!!! 

These little melmac plates come in handy for just a little bit!!

I'm linking this recipe with Junkin Joe - check out the posts, there's always such an interesting variety of thrifty finds, crafts and recipes!

Everything Cookies Are So Good!!

It was cookie baking day today!  After making pumpkin cookies that did not turn out at all last week, I went back to one of my tried and true recipes - Everything Cookies, they always turn out!  They really do have a little bit of everything - nuts, coconut, raisins and chocolate chips.  

I had printed off this recipe back in 2010 from Joy of Baking, click right here for the recipe.  It's a great site, I've made numerous things from it and there is never a problem with a recipe!  The recipe calls for toasted nuts, I didn't toast mine,  I just chopped them and used as is, it also called for butter, I used hard margarine.  The recipe also instructed to flatten the cookies with your fingers, I didn't do that.  These are great cookies - they're delicious!!

Check out the other great recipes over at Addicted to Recipes, Melt in your Mouth Monday and Junkin Joe

Cocoa Swirl Coffee Cake with Orange Glaze

This recipe comes from Holly in Newfoundland - after I saw pictures of her cake, I just had to get the recipe  - it's  from a cookbook called Fabulous Desserts.  This is the second time I've made this - it's delicious and easy to make!!    Thanks, Holly  - this is going to be a regular at our house!

I gathered all the ingredients, got out the Pyrex and read the instructions off my iPad -this seems to be the way I follow a lot of recipes now...

Cocoa Swirl Coffee Cake with Orange Glaze

1 1/2 c. flour

3/4 c. plus 2 Tbsp. sugar

2 1/2 tsp. baking powder

3/4 tsp. salt

1/4 c. shortening

2 eggs, slightly beaten

2/3 c. orange juice

1 tsp. orange peel, grated

3/4 c. icing sugar

1/2 c. nuts, chopped (optional)

1/4 c. cocoa

3 Tbsp. melted butter

Orange Glaze:

1 c. icing sugar

2 Tbsp. fresh orange juice

1/4 tsp. orange peel, grated

Combine flour, sugar, baking powder and salt in mixing bowl; cut in shortening with pastry blender until mixture resembles coarse crumbs.

Add eggs, orange juice and orange peel; stir just until blended, set batter aside.

Combine icing sugar, nuts and cocoa in small bowl; stir in melted butter to form a crumb mixture.

Spread 3/4 c. batter evenly on bottom of greased 8 inch pan ( I used a bundt pan); sprinkle half of crumb mixture over batter.

Spread another 1 c. of batter, sprinkle remaining crumb mixture and cover with remaining batter.

Bake in preheated oven at 350 for 35 to 40 minutes or until toothpick inserted in centre comes out clean.

Cool slightly, spread with orange glaze and enjoy!

I'm linking this great recipe to Weekend Potluck at The Country Cook,  Scrumptious Sunday Link Party at Addicted to Recipes and for the first time - Fluster's Creative Muster Party

My blogiversary draw closes on Friday - click here to leave a comment or like me on Facebook and leave a comment there - good luck!