The Johnson clan gives four out of four ‘yums’ to Firecracker Coleslaw
1/2 cup cream, whipped Graham cracker or plain crust Additional whipped cream for topping Combine marshmallows, milk and Hershey bars in a double boiler. Heat until all are melted and smooth. Cool. Add 1/2 cup whipped cream. Put mixture in crust and top with whipped cream. Keep refrigerated
until ready to serve. ■ Reading the recipe for Blackberry Breakfast Bars inspires me to plan a wild blackberry-picking excursion in our local nature preserve (they like the edges of woods and fields). Those of you farther north may wish to use wild raspberries or blueberries. Grocery stores and farmers markets also have a lovely selection of berries that don’t require mosquito bites and thorn scratches. These baked-from-scratch breakfast bars are much-improved versions of the ones wrapped in foil at every convenience store checkout nowadays. Blackberry Breakfast Bars Submitted by Char Davis
Filling 2 cups fresh or frozen blackberries or raspberries 2 tablespoons sugar 2 tablespoons water 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon Base 1 cup flour 1 cup quick-cooking rolled oats 2/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon baking soda 1/2 cup margarine or butter, melted Filling: In a medium saucepan, combine berries, sugar, water, lemon juice and cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or until slightly thickened, stirring frequently. Remove from heat. Base: In a mixing bowl, stir together flour, oats, brown sugar, cinnamon and baking soda. Stir in melted margarine or butter until thoroughly combined. Set aside one cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9-inch pan. Bake at 350 degrees for 20-25 minutes. Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake for 20-25 minutes more or until topping is set. Cool in pan on wire rack. Cut into bars. To order “Sharing Our Best,” send a check or money order for $10 plus $2 shipping to Marketing Link Insurance, P.O. Box 430, Amboy, MN 56010. The website is www.marketinglinkins.com.
<< MILKER’S MESSAGE >>
COOKBOOK, from pg. 10A 6 ounces broccoli 1 pound pasta, cooked 4 ounces Parmesan cheese Salt In a large sauté pan, heat olive oil. Add garlic and sauté until it starts to brown slightly around the edges. Add mushrooms and onions and sauté until tender. Add carrots, zucchini and broccoli; continue to sauté until tender, 2-3 minutes. Drop cooked pasta into boiling water for 5 seconds. Let drain until almost all the water is drained (leave enough liquid to deglaze the pan and bring up the flavors). Incorporate pasta into the sautéed vegetables. Toss with Parmesan cheese and serve immediately. ■ One of my sons much prefers pie over cake, so for his birthday we often serve a special pie instead. This year my selection will be Candy Bar Pie and I can’t wait. This original version uses Hershey Bars with Almonds, but I can see using different brands of candy bar as well: plain Hershey bars, peanut butter cups, Caramellos .. the imagination soars. Candy Bar Pie Submitted by Dorothy Wiederhoeft 16 marshmallows 1/2 cup milk 4 Hershey Bars with Almonds
11 A THE LAND, AUGUST 19, 2011
Baked-from-scratch breakfast bars better than boughten Cookbook Corner
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