Combine the butter or margarine, syrup, brown sugar, cocoa and vanilla flavouring in a medium saucepan. Stir continually on medium heat until it starts to boil with bubbles all over the surface. Remove from heat and place on a hot pad.
Put the measured puffed wheat into a very large bowl. Pour the chocolate mixture over the top. Use a rubber spatula to scrape all the mixture out of the saucepan. Stir well until all the puffed wheat is coated. Grease a 9″ x 9″ pan. Turn the coated puffed wheat into the pan. Press down firmly using the dampened spatula. Chill for about 2 hours so it will cut cleanly.
Cut into 16 – 25 squares.
Substitute: Crustal or other plant-based (non-dairy) margarine for butter to make this recipe non-dairy.
It calls for a teaspoon of expresso powder, but I used 1-½ tsp of dry, instant coffee.
Cream soft butter well; cream in sugar, flour and corn starch.
Beat with electric mixer until it is of whipped consistency.
Drop from teaspoon on greased cookie sheet. Flatten with the base of a tumbler if desired
Bake at 350 °F for 12 minutes
Break up toffee bars. Melt together with butter and milk.
Use cookie sheet with parchment paper.
Mix with corn flakes and form into individual serving-sized drops.
Let harden in pan.
Note: Usually double the recipe.
Mix milk and brown sugar
Cook on medium heat for about 10 minutes.
Bring these ingredients to a boil, stirring constantly with a whip so that it does not curdle. Continue this until it appears to be caramelized.
Let cool ’til just warm, then mix in:
½ cup butter
2 cups icing sugar
1 tsp vanilla
Spread on cake (or take a teaspoon and eat directly from the bowl 🙂
Line large cookie sheet with foil, grease.
Put whole wafers on bottom of pan.
Sprinkle with almonds.
Simmer margarine and brown sugar for 2 minutes in a pan and pour over wafers.
Bake at 350 °F for 8 minutes.
Heat oven to 350 °F (180 °C).
In a mixing bowl, whisk together oil, sugar and egg. Stir in mashed bananas and half the package of chocolate chips.
Combine flour, baking soda, salt and cinnamon. Stir into banana mixture just to moisten.
Spoon into 12 greased muffin cups. Sprinkle remaining chocolate chips evenly over top.
Bake for 15 to 20 minutes.
COOKIES:
Cream margarine with sugar until fluffy. Beat in eggs and vanilla. Add combined dry ingredients and mix thoroughly.
Roll out 1/8″ thick on floured surface and cut with floured cookie cutter.
Bake at 375 °F for 8-10 minutes or until light brown. Lift from pan immediately; cool on racks.
Sprinkle with sugar while still hot. Yields6-7 dozen.
FROSTING:
Beat egg white, cream of tartar and vanilla until foamy.
Beat in icing sugar until frosting stands in peaks and is stiff enough to hold a sharp line when cut through with a knife.
Use plain or divide and tint with food coloring.
Makes ¾ cups.
Use pie pastry recipe off of tender flake box
Melt butter, add all ingredients except eggs.
Mix thoroughly, let mixture cool and add eggs, beaten just enough to combine yolks and whites.
Pour into tart pastry.
Bake on lowest rack at 450 °F for 15-20 minutes.
Makes 8-12 tarts depending on size of cup pan used.
In large bowl measure first 7 ingredients.
Stir to mix.
Make a well in centre.
In small bowl, beat eggs until frothy.
Mix in oil, milk and bananas.
Pour into dry ingredients well. Stir just to moisten. Batter will be lumpy.
Fill greased muffin cups 3/4 full. Bake at 400 °F for 20-25 minutes.