2018-02-07 / Recipes

Country Cooking With Sue Davis

Valentine’s Day is next Wednesday and if you;'re thinking of baking up some sweet treats for your “sweetie” to celebrate, the following recipes are great choices. Nothing says, “I love you,” or “You are special,” like homemade treats.

I included the Low-Fat Banana Oatmeal Chocolate Chip Muffins for those who are diabetic or just trying to avoid extra sugar. And a big “thank you” goes to Melodye Williams for contributing the Chewy Cake recipe. Melodye says she has tried the recipe and the Chewy Cakes are delicious. I am sure she is right!

Chewy Cake
1 c. (2 sticks) unsalted butter
1 c. sugar
1 c. firmly packed light brown sugar
2 eggs, well beaten
2 c. self-rising flour
1 c. chopped pecans
2 t. vanilla

Preheat the oven to 300°F and lightly spray a 13x9-inch baking dish with nonstick cooking spray. Melt butter, add sugars, and blend well by hand. Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla. Pour into the prepared baking dish. Bake approximately 40 to 50 minutes, being very cautious not to overcook.

Low Fat Banana Oatmeal Chocolate Chip Muffins
3 large bananas, mashed
½ c. white sugar or sugar substitute
1 egg, beaten
1 t. baking soda
1 t. baking powder
1 c. flour (can substitute whole wheat if desired)
½ c. rolled oats – instant is fine
1/3 c. applesauce
½ t. salt
½ c. chocolate chips

Add sugar to mashed bananas and mix. Add beaten egg to mixture. In a separate bowl, mix all dry ingredients and then add to banana mixture and mix well. Mix in applesauce. Add chocolate chips and stir. Spoon into medium size muffin tin. I use paper muffin cups so they won’t stick. Fill ¾’s full. Bake for 20-25 minutes at 350 degrees.

Granny’s Chocolate Fudge
4½ c. sugar
1½ c. margarine
12 oz. can evaporated milk
3 – 6 oz. packages semi-sweet chocolate chips
1 t. vanilla extract
13 oz. jar marshmallow crème
2 c. chopped pecans or walnuts

In a large, heavy sauce pan over medium heat, combine sugar, margarine and evaporated milk. Bring to a rolling boil; boil for 5 minutes, stirring constantly. Remove from heat and add remaining ingredients. Stir until smooth and chocolate is melted. Pour into a greased 13x9 pan. Let stand overnight or until firm. Cut into 1 inch squares. Makes 5 lbs.

Magic Cake Bars
½ c. butter
1½ c. Graham cracker crumbs
1 – 14 oz. can Eagle brand sweetened,
condensed milk (not evaporated)
1 c. chopped nuts
1 – 6 oz. pkg. semi-sweet chocolate chips
1 – 3½ oz can flaked coconut (makes 1 1/3 cup)

Preheat oven to 350 degrees (325 degrees for glass dish). In 13x9 baking pan, melt margarine in oven. Sprinkle cracker crumbs over butter. Pour condensed milk evenly over crumbs. Top with remaining ingredients. Press down. Bake 25-30 minutes or until lightly brown. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

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