How to make Ms Marci bar cookies with Ms Gayla
Delicious recipe for Holiday treats or cookies, Great for cookie exchange parties.
Recipe:
1 stick melted butter
1 to 2 cups crushed graham crackers (I used 1 1/2 cups)
6 oz semi sweet choc. chips or white chocolate chips
6 oz butterscotch chips
1 cup coconut
4 to 6 oz chopped walnuts
1 can sweetened condensed milk
Pour melted butter in 9 x 13 inch pan, swirl around to cover bottom. Place all other ingredients in order in pan. Bake for 20 minutes at 350 degrees. Cool for 15 to 20 minutes. You may need to refrigerate them before cutting into bars.
Christmas Gifts from the kitchen - Canadian Nanaimo Bars
Link to the recipe:
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Chocolate covered peanut butter oat bars recipe
Found this one in a Taste of Home Magazine
3/4 cup butter softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp water
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats
3/4 tsp baking soda
1/2 tsp salt
Glaze:
1 1/4 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter
1. in a large bowl cream together the butter, peanut butter and sugars until light and fluffy. Beat in eggs, water and vanilla. Set aside
2. In another bowl, combine flour, oats, baking soda and salt. Gradually add to creamed mixture.
Spread into a greased 15x10 pan, bake at 325F for 18-22 minutes or until lightly browned.
3. For glaze, in microwave, melt chips and peanut butter, stir until smooth. Pour over warm bars, spread evenly, cool before cutting into bars.
Mitchell’s Ice CreamSan Francisco, CA
Phone:(415) 648-2300
Website:mitchellsicecream.com
Business Description:
In 1953, Mitchell’s Ice Cream set out to make the best ice cream in San Francisco. After 63 years, over 200 ice cream and sorbet flavors and loads of satisfied customers, we’ve done just that! All 40 of our daily ice cream flavors are made with 16% butterfat cream. Happy cows make the best milk! That’s why we only use milk from hormone-free pasture-raised dairy cows.
We add new and seasonal flavors throughout the year, which means we always have something unique to try. Mitchell’s Ice Cream imports a variety of tropical fruits from around the globe like mangoes, coconuts, avocados, pineapples and lucuma. Since 1964, our mango ice cream has been our best seller. One taste and you’ll agree!
Stop by Mitchell’s for a cone, sundae, milkshake or smoothie. Mitchell’s Ice Cream is located at 688 San Jose Avenue at 29th St. in San Francisco with convenient parking behind the store. To find out more or view a list of our delicious flavors, visit our website at mitchellsicecream.com.
Let us make your life a little sweeter- save room for Mitchell’s!
Chocolate Billionaire Candy ( Home made Turtle candies)
These are a lot like the Turtles chocolate candy.
1 package (14oz) caramels, about 53 of the small individually wrapped caramels.
3 tbsp of water
1 1/2 cups chopped pecans (or nuts of your choice, mixed nuts would be nice too)
1 cup crisp rice cereal (like Rice Crispies or Special K)
3 cups chocolate chips
1 1/2 tsp shortening
Line two baking sheets with waxed paper, grease the paper and set aside.
In a large saucepan, combine the caramels and water. Cook over medium low heat until caramels are melted and smooth. Stir in crisp rice and pecans.
Stir until well coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm
Meanwhile, in a microwave, melt chocolate and shortening together and stir until smooth, add more shortening by 1/2 tsp until the chocolate is smooth and runny (if required)
Dip candy into chocolate, coating all sides. Allow excess to drip off. Place on prepared pans and refrigerate until set. Store in an airtight container
Music by Jason Shaw Jason Shaw@audionautix.com
Citrus Slice Cookies
These are a very nice flaky, lightly citrus flavoured cookie.
1 1/2 cups powdered sugar
1 cup butter or margarine softened
1 tbsp grated orange, lime or lemon peel
1 tsp vanilla
1 egg
2 3/4 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
Decorating sugar (green, orange, yellow)
Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in orange peel, vanilla and egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about a hour until firm.
Heat over to 375 F. Roll half the dough at a time to 1/8 inch thickness on lightly floured surface. Cut into 3 inch rounds and cut rounds in half. Place on greased cookie sheet or one covered with parchment. Sprinkle with decorating sugar.
Bake 7-8 minutes or until light brown. Remove from cookie sheet to wire rack and cool completely.
Place frosting in decorating bag with a #3 tip or zip lock bag with corner cut off. Outline orange, lemon or lime segments on cookies.
Frosting:
2 cups powdered sugar
1/2 tsp vanilla
2 tbsp milk or cream
Music by Jason Shaw Jason Shaw@audionautix.com