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CRUNCHY PEANUT BRICKLE BARS
Prep Time: 30 minutes
Make 38 to 48 bars
2 cups quick-cooking oats
1 1/2 cups unsifted flour
1 cup chopped dry-roasted peanuts
1 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine or butter, melted
1 (14-ounce) can EagleŽ Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/2 cup peanut butter
1 (6-ounce) package almond brickle chips, or 6 (1 3/16-ounce) milk
chocolate-covered English toffee candy bars, cut into small pieces
1. Preheat oven to 375°. In large bowl, combine oats,flour,peanuts,
sugar, baking soda and salt; stir in margarine until crumbly.
Reserving 1 1/2 cups crumb mixture, press remainder on bottom of
greased 13x9-inch baking pan.
2. Bake 12 minutes. Meanwhile, in small mixer bowl, beat EagleŽ Brand
with peanut butter until smooth; spread evenly over prepared crust to
within 1/4 inch of edge. In medium bowl, combine reserved crumb mixture
and brickle chips.
3. Sprinkle evenly over peanut butter mixture; press down firmly. Bake
20 minutes or until golden brown. Cool. Cut into bars. Store loosely
covered at room temperature.
***********************************************************************
FUDGE NUT BROWNIES
Prep Time: 20 minutes
Makes 24 to 36 bars
2 cups (12 ounces) semi-sweet chocolate chips
1/4 cup margarine or butter
2 cups biscuit baking mix
1 (14-ounce) can EagleŽ Brand Sweetened Condensed Milk
(NOT evaporated milk)
1 egg, beaten
1 teaspoon vanilla extract
1 to 1 1/2 cups coarsely chopped walnuts
Confectioner's sugar
1. Preheat oven to 350°. In large saucepan,over low heat, melt 1 cup
chips with margarine; remove from heat.
2. Add biscuit mix, EagleŽ Brand, egg and vanilla. Stir nuts and remaining
1 cup chips. Turn into well-greased 13x9-inch baking pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides
of pan. Cool. Sprinkle with confectioner's sugar. Cut into bars. Store
tightly covered at room temperature.
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MOCHA GROG
Prep Time: 10 minutes
Makes about 1 1/2 quarts
1/3 cup unsweetened cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14-ounce) can EagleŽ Brand Sweetened Condensed Milk
(NOT evaporated milk)
4 cups water
1 1/2 cups freshly brewed coffee
1/2 cup brandy
1/4 cup light rum
1. In large saucepan, combine cocoa, cinnamon and salt. Add
EagleŽ Brand; mix until smooth. Over medium heat, slowly stir in water,
coffee, brandy and rum. Heat through, stirring occasionally. Do not boil.
Refrigerate leftovers.
Word Count: 396
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