Page 4
Nana's Numptious Bars
Preheat oven 325°
1 cup plus 2 tablespoons
butter softened
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2½ cups flour
1 teaspoon baking soda
3 cups rolled oats
1 pkg Semisweet Milk Chocolate Chips
1 can (14oz) Sweetened Condensed Milk
Grease 13x9-inch pan. Cream together butter and brown sugar. Add eggs one at a time, beating until smooth. Blend in vanilla. Combine flour and baking soda, stir into creamed mixture. Blend in oatmeal. Spread ¾ mixture evenly into greased pan. Heat semisweet chocolate chips and condensed mile over low heat until chips are melted. Pour chocolate mixture over pan and dot with remaining oat mixture and bake 20-25 minutes.
Contributed by Patty Ladwig
Cookies and Cream Ice Cream
Add 1 package crushed Oreo Cookies (save a few to sprinkle on top) and 1 container whip cream to 1/2 gallon softened vanilla ice cream. Sprinkle top with crushed Cookie. Freeze.
Contributed by Lisa Bundrick
Lemon Glazed Cheesecake
Preheat oven 350°
1½ cups graham cracker
crumbs
4½ tablespoons melted butter
Sugar to taste
Combine ingredients and press in bottom and sides of 9" spring form pan. Bake 5 minutes. Cool.
3 oz pkgs cream cheese
3/4 cups sugar
3 eggs
1/4 cup freshly squeezed lemon juice
2 teaspoons grated lemon rind (optional)
2 teaspoons vanilla
Beat cream cheese until soft, add sugar, blending thoroughly. Add eggs one at a time, beating well after each one. Mix in lemon juice, rind, and vanilla. Blend well. Turn into pan and bake 35 minutes.
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla
While cake is baking, blend above ingredients. After cake has baked 35 minutes, remove from oven and gently spread sour cream mixture over top. Return to oven and bake 10 more minutes. Remove from oven and cool 30 minutes.
Lemon Glaze
1/2cup sugar
1½ tablesppon cornstarch
3/4cup water
1/3 cup lemon juice
1 teaspoon grated lemon rind
1 egg yolk
1 tablespoon butter
In saucepan mix sugar and cornstarch. Combine water, lemon juice, and egg yolk and add to sugar mixture. Cook over low heat, stirring constantly until it comes to a slow boil and thickened. Add butter and lemon rind. Allow to cool slightly, but spread on cake before glaze sets.
Contributed by Lisa Bundrick
Grandma Ward's Berry Good Blackberry Cobbler
Preheat oven 350°
FILLING
8 cups fresh or frozen
blackberries
2 cups sugar
1/2 cup flour
TOPPING
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon butter
1/4 cup milk
Filling: Combine berries, sugar and flour, pours into 13 in x 9 in glass baking dish (aluminum pulls acid out of berries and will cause desert to taste "tinny.")
Topping: Combine first five ingredients until crumbly. Add enough milk to keep mixture in crumb stage, sprinkle over filling and bake 425 for 15 minutes then turn oven down to 350 for 1 hour.
