Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups flour
• 1 1/4 teaspoons instant coffee, slightly crushed
• 8 oz. semisweet chocolate chips

Directions

• Cream the butter with the sugars until fluffy.
• Beat in the egg and the vanilla extract
• Combine the dry ingredients and beat into the butter mixture.
• Stir in the chocolate chips.
• Drop by large spoonfuls onto a greased cookie sheet.
• Bake at 350 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie.

A chewy, buttertart-like filling between a shortbread base and a tart lemon glaze.

Base Ingredients:

• 1 cup All-purpose flour
• 1 tsp baking powder
• 1/2 cup golden crisco shortening
• 1 cup
• 1 tbsp milk
• 1/2 cup jam (raspberry, strawberry, orange)

Filling:

• 2 eggs
• 1 cup lightly packed brown sugar
• 2 tbsp All Purpose flour
• 1/4 tsp Baking Powder
• 1/4 tsp salt
• 1 tsp vanilla
• 1 cup chopped walnuts

ICING:

• 1 1/2 cups icing sugar, sifted
• 1 1/2 tbsp lemon juice
• 1-2 tbsp light cream or milk

Directions:

BASE: COMBINE flour and baking powder. Cut in shortening until mixture is crumbly. Beat eggs and milk together. Add to flour mixture. Mix well. Press firmly into greased 9″ square cake pan. Spread jam evenly over crust.

FILLING: BEAT eggs and brown sugar in small bowl on medium speed of electric mixer until thick and stiff, about 4 minutes. Stir in remaining ingredients. Spread over jam.

BAKE at 350 F (180 C) for 35-40 minutes, or until set and golden. Cool slightly, then frost while still warm.

ICING: COMBINE all ingredients using enough cream to make a spreading consistency. Spread quickly over slightly warm bars. Cool.

Ingredients

• 3/4 cup butter, softened
• 1/3 cup icing sugar
• 1 1/2 cups all purpose flour
• 1 pkg (250 g) cream cheese, softened
• 1 can (300 ml) Eagle Brand sweetened condensed milk
• 1/4 cup lemon juice
• 3 tbsp packed brown sugar
• 2 tbsp corn starch
• 1 can whole cranberry sauce
• 1/3 cup all purpose flour
• 1/4 cup cold butter
• 3/4 cup chopped walnuts

Directions

Base

1. Cream together soft butter and icing sugar until fluffy.
2. Gradually stir in 1 1/2 cups flour.
3. Press onto bottom of 13 x 9 inch baking pan.
4. Bake in preheated 350 F oven 15 min or until browned.

Topping

1. In mixing bowl, beat cream cheese until fluffy.
2. Gradually beat in Eagle Brand (evaporated milk).
3. Stir in lemon juice.
4. Pour over prepared crust.
5. Combine 1 tbsp of the brown sugar and corn starch mix well.
6. Stir in cranberry sauce. Spoon evenly over cheese layer.
7. Combine remaining brown sugar and 1/3 cup flour.
8. Cut in cold butter until mixture resembles coarse crumbs.
9. Stir in nuts.
10. Sprinkle evenly over cranberry mixture.
11. Bake 45 min or until golden. Makes 12 servings.

Base:

• 1 cup flour
• 2 tablespoons sugar
• 1/2 cup butter

Topping:

• 4 tablespoons butter
• 1 cup brown sugar
• 1 cup slivered or sliced almonds
• 1 teaspoon vanilla
• 1/4 cup whipping cream

Directions

1. Base: Mix together sugar and 1/2 cup butter
   together until smooth. Press into bottom of a
   9-inch square pan. Pat a little way up sides of
   pan. Bake in preheated 325° F oven for 15 minutes.
2. Topping: combine all topping ingredients in
   saucepan. Boil for 3 minutes, or to soft ball
   stage (234°F/112°C on candy thermometer).
3. Spread over base.
4. Return to oven. Bake at 350° F for 5 minutes.

Ingredients

• 1 1/3 Cups Golden Crisco Shortening (325 ml)
• 1 cup granulated sugar (250 ml)
• 2/3 cup firmly packed brown suger (150 ml)
• 1 Tbsp Vanilla  (15 ml)
• 2 eggs, slightly beaten
• 2¼ cups all-purpose flour (550 ml)
• 2/3 cup Cocoa Powder (150 ml)
• 1 tsp taking soda (5 ml)
• 1 tsp salt (5 ml)
• 1/4 cup milk (60 ml)
• 1½ cups walnut pieces (375 ml)
• 1 cup semi-sweet chocolate chips (250 ml)

Directions

Preheat oven to 350°F

1. COMBINE Golden Crisco, granulated sugar, brown sugar and vanilla in large bowl and
2. BEAT with electric mixer on low speed for 1 minute or until creamy.
3. ADD beaten eggs
4. COMBINE flour, cocoa, baking soda and salt. ADD to creamed mixture alternatively with milk, beating on low speed about 1 minute, or just until blended.
5. STIR in with spoon, nuts and chocolate chips
6. DROP dough by heaping spoonfuls (about 2 Tbsp for each cookie) on ungreased cookie sheet.
7. BAKE at 350°F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm upon cooling. Cool 2 minutes.

Ingredients

• 1 tablespoon canola oil or spray cooking oil
• 1 1/2 cups chopped walnuts
• 1 1/2 cups chopped pecans
• 1 1/2 cups sweet coconut
• 3 cups rolled oats
• 1 1/2 cups crisp cereal such as like Rice Krispies (puffed Quinoa for Gluten Free)
• 1 cup chopped dried fruit (raisins/cranberries)
• 1 cup of ground flax seed (optional)
• 2/3 cup soy or almond or cashew milk
• 1 cup honey
• 2/3 brown sugar or sugar substitute
• 2/3 cup chopped dates
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350 degree F.
2. Line 9×13 inch pan with parchment. Spray with cooking oil
3. Toast together nuts, coconut and oats for about 10 minutes
4. Combine milk, honey, sugar, dates, salt and vanilla into a small pan over medium heat
5. Pour syrup mixture over dry mixture and mix until thoroughly combined
6. Spread onto prepared pan and press firmly. Bake approximately 25 minutes
7. Cut when cooled and wrap them individually and put in the freezer

Enjoy