2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: 1
1: Preheat oven to 350 degrees
2: Lightly grease a 13 x 9-inch baking pan; set aside
3: 2
4: In a large mixing bowl, mix together the brown sugar and flour
5: 3
6: Using a pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs
7: Remove 1 cup of mixture and set aside
8: 4
9: To mixture in large bowl, add baking powder and salt
10: Using a fork, lightly beat in vanilla, milk and egg
11: 5
12: Continue beating until a smooth batter forms
13: Pour batter into prepared baking pan
14: 6
15: In a small bowl, combine the chocolate chips and walnuts
16: Fold in the coconut
17: 7
18: Sprinkle reserved crumb mixture over top of batter in pan
19: Sprinkle with the chocolate chips and walnuts
20: 8
21: Using a long flat spatula, spread topping evenly over the top of the batter in pan
22: 9
23: Bake bars for 35 minutes, or until a skewer inserted in center comes out clean
24: 10
25: Transfer pan to a wire rack
26: Cool bars in pan completely before slicing
27: 11
28: Using a serrated knife, cut into 24 bars
29: Store in airtight container for up to 5 days
30: FROM "GREAT AMERICAN HOME BAKING" CARDS From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc
31: Downloaded from Glen's MM Recipe Archive, http://www
32: erols
33: com/hosey
34: