Pecan Pie Bars

      Crust: 3 cups of flour
              4 tablespoons brown sugar
              1 cup margarine

     Mix into crumbs and press into a large lightly-greased baking sheet. Bake at 350 degrees for 15 minutes.

      Filling: 6 eggs, beaten
               1 ½ cups light corn syrup
               1 ½ cups brown sugar
               2 cups chopped pecans
               6 tablespoons margarine, melted
               1 tablespoon vanilla
               ¾ teaspoon salt

     Mix ingredients and pour over baked crust, return to oven and bake for 25 minutes or until lightly browned.

Oatmeal Pancakes

     4 cup oats (oatmeal, quick, or regular)
     1/2 cup melted butter
     4 cups buttermilk
     4 eggs
     1 cup milk
     1/3 cup sugar
     1 cup flour
     2 teaspoon baking powder
     2 teaspoon soda
     1 teaspoon cinnamon
     ½ teaspoon salt

     I prefer quick oats. Stir melted butter into oatmeal, then mix in all other listed ingredients together. Mix at least 8 hours ahead so that the oatmeal soaks in liquids. If too thick, add a little more milk. This batter freezes very well.

     Serves 4
     8 eggs
     ¼ teaspoon salt
     ¼ cup milk
     Dash of freshly ground pepper
     2 tablespoons butter
     8 ounces cream cheese, cut into 1/2” cubes
     1 tablespoon fresh cut green onion tops
     1 teaspoon parsley for garnish

     In large bowl beat together the eggs, milk, salt and pepper. In a large, and lightly oiled skillet , heat the butter to sizzling. Pour in the egg mixture. When the eggs just begin to set on the bottom, run a spatula underneath, lifting up the cooked egg and letting the uncooked egg flow to the bottom of the pan. Sprinkle in the cream cheese pieces and chopped onions. Continue cooking in the standard manner for scrambled eggs. When the eggs are set, the cheese will be melted. Serve immediately, garnished with the chopped parsley.

APPLE CRISP
So simple and so-o-o good!

     6 tart apples 2 tablespoons lemon juice
     ½ cup sugar
     ½ teaspoon cinnamon
     ½ cup water

Topping 1 cup flour
     1 cup brown sugar
     1 2/3 cups rolled oats
     1 teaspoon cinnamon
     ¾ cup butter, softened to room temperature

     Preheat oven to 350. Peel, core, and slice the apples. In a large bowl combine them with the lemon juice, sugar, cinnamon, and water. Place evenly over the bottom of a greased 9” x 13” pan. To make the topping, combine all ingredients and mix until crumbly. Sprinkle over the apples. Bake at 350 for approximately 1 hour. Serve with ice cream or whipped cream.

BARN INN QUICHE CASSEROLE

     1 - 8 oz can Pillsbury Big & Flaky Crescent rolls
     Approximately 8 slices Swiss Cheese (enough to cover pastry in pan)
     5 eggs (slightly beaten)
     ¾ cup milk
     1 Tablespoon minced onion
     6 slices bacon (fried & crumbled)
     1 Tablespoon parsley
     ¼ Teaspoon Season Salt
     ¼ Teaspoon Pepper
     1 Tablespoon honey mustard if desired

     Open the crescent rolls and firmly press them into a lightly greased 13” x 9” pan. Place Swiss cheese slices on top of the pastry dough, enough to cover dough. In a small bowl combine eggs, milk, onions, salt & pepper, and honey mustard if desired. Pour egg mixture over dough. Sprinkle with bacon bits and parsley. Loosely cover with foil and bake at 375 for about 1 hour, 15 minutes or until done. Cool 10 minutes, cut and serve. This recipe is the home version of what I serve at the Inn.

LEMON BARS

     Crust:
     2 cups flour
     1 cup butter
     ½ cup powdered sugar

Mix until crumbly. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes.

     4 eggs
Put into a medium sized bowl and beat well

     2 cups sugar
     1/3 cup lemon juice
     Grated lemon rind
     Add, beating until fluffy.
     ¼ cup flour
     ½ tsp. baking powder

Mix and fold in.

Pour over crust. Bake at 350 degrees for 20-25 minutes. Sprinkle with powdered sugar while still hot.

Chocolate Comfort Cookies

(These are my daughter-in-law’s favorite cookies)

     1 cup chopped hazelnuts 2 cups (1- 11 ½ oz packages) extra large semi sweet chocolate chips (Nestlé’s mega-morsels)
     ½ cup sun-dried cranberries
     1 cup (2 sticks) unsalted butter, softened
     1 cup sugar
     1 3-oz package cream cheese, softened
     1 egg
     2 tablespoon milk
     2 ounces best quality unsweetened chocolate, melted
     1 ½ teaspoons vanilla
     2 cups plus 2 tablespoons flour
     ½ tsp baking powder
     ½ tsp salt
     ¼ cup Dutch processed cocoa
     1 cup commercially prepared marshmallow cream

     Preheat oven to 325 degrees. Spread nuts on an ungreased cookie sheet and roast for 7 to 12 minutes, or until they are lightly browned and some skins have loosened. Set aside to cool.

     Butter 2 cookie sheets. In a large bowl, combine the chocolate chips, cranberries, and cooled nuts; set aside. In another large bowl, beat together the butter, sugar, cream cheese, and egg until very creamy and smooth. Beat in milk, melted chocolate, and vanilla. Sift together the flour, baking powder, salt, and cocoa, than add to the butter mixture. Blend in marshmallow cream, stirring until thoroughly combined. Add the chips, cranberries, and nuts. Stir until well mixed. Batter will be thick.

     Using a ¼ cup measuring cup or a 4 tablespoon ice cream scoop, measure out batter and place 2 inches apart on cookie sheets, putting no more than 6 cookies per sheet. Bake 13- 17 minutes, until puffed and cooked through. Cool on sheet 1 minute; transfer to wire racks to cool completely. Makes 2 dozen.