Grandma Chase's Nanaimo Bars

Crust:

½ cup butter

½ cup sugar

5 Tbsp. cocoa

1 tsp. vanilla

1 egg, lightly beaten

1½ cups graham crackers (abt 9)

1 cup walnuts

Filling:

2 cups powdered sugar

½ cup butter

3 Tbsps. instant French vanilla pudding mix

3 Tbsps. milk

Topping:

4 oz. semi-sweet chocolate  

2 Tbsp. butter

Step 1

Grease a 9x13-inch dish. To make the crust, place butter in a large saucepan, and melt over low heat. Stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. Remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. Pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes.

Step 2

Make the filling: beat together powdered sugar, butter, pudding mix, and milk until the filling is smooth and fluffy. Spread the filling over the cooled crust and return to refrigerator for 30 more minutes.

Step 3

For topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm and pourable. Pour the topping over the cooled filling, spreading the topping out (if necessary) with an offset spatula to cover the topping completely. Return the dish to the refrigerator to cool the topping for about 15 minutes. When the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.

This recipe can be found here.

Buttery Pistachio Cookies

1 cup butter, softened

1 cup sugar

2 large eggs

2 tsp. vanilla

2 3/4 cups all-purpose flour

1 (5 ounces) cup finely chopped salted pistachios

¼ tsp. salt

Heat oven to 350°F.

Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour, pistachios and salt; beat at low speed, scraping bowl often, until well mixed.

Scoop by Tbsp. onto cookie sheet.  Gently flatten with the bottom of a cup.  Bake 12-14 minutes or until edges are lightly browned.

You can find the recipe here.

Caramel Chocolate Chip Cookies

1 cup butter

1 cup sugar

½ cup brown sugar

 2 eggs

 2 tsp. vanilla

 1 tsp. baking soda

 ½ tsp. salt

 2½ cups flour

 1 cup mini chocolate chips

 1 cup caramel bits

Preheat oven to 375°

Combine flour, baking soda and salt.  Set aside.

Cream the butter and sugars in a mixer. Add the eggs and vanilla and mix until fluffy.

Add the flour mixture a bit at a time and mix until it is completely incorporated.

Mix in the mini chocolate chips and the caramel bits.

Scoop by Tbsp. onto cookie sheet.

Bake the cookies for 10-13 minutes. Let cool for 3 minutes before removing.

This recipe can be found here.

Fannie Farmer's Classic Baked Macaroni and Cheese

1 (8 oz.) package macaroni

4 Tbsp. butter

4 Tbsp. flour

1 cup milk

1 cup cream

½ tsp. salt

black pepper, to taste

2 cups cheddar cheese, shredded good quality

½ cup breadcrumbs, buttered

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter.  Add flour mixed with salt and pepper, using a whisk to stir until well blended.

Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). 

Reduce heat and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. 

Turn off flame and add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.  Bake 20 minutes until the top is golden brown. 

This recipe can be found here.