1 cake mix (Spice, my fave…or you could use Golden Butter)
2 eggs
⅓ c. honey
⅓ c. oil
¼ c. flour
¾ c. oatmeal
½ c. butterscotch chips
½ c. chocolate chips
Instructions
Preheat oven to 350F.
Grease a 9×13 pan
Mix together eggs, honey and oil in a bowl.
In a separate bowl stir together cake mix, flour and oatmeal.
Add dry mix to honey mix. Blend.
Add in chips (you could also throw in a handful of raisins).
Spread mixture into prepared pan
Bake for about 20 minutes, or until a cake tester comes out clean.
Let cool.
Cut into squares.
Notes
I usually don’t use mixes, just because. However, they do come in handy when there aren’t enough hours in the day, and the club needs people to bring refreshments. So this bar cookie was created, using lots of stuff from the pantry….and guess what….the plate was empty before the end of the refreshment break!
A European style butter cookie, based on a cookie from a now-extinct bakery in NYC
Ingredients
1 c butter
½ c honey
2 hardboiled egg yolks, crumbled
2 raw egg yolks
2½ c. flour
Juice and rind of ½ lemon
¼ t. salt
1 t. almond extract.
Instructions
Cream butter.
Blend in honey and yolks.
Add lemon juice, rind and extract. Mix together salt and flour.
Mix flour into butter mix.
Chill for 2 hours.
Roll out to ½ inch thickness.
Cut out (I use a round cookie cutter).
Place on ungreased cookie sheets. You can give it an egg-wash, or not.
Bake at 375 for about 12 minutes. They should be lightly golden.
Cool on rack.
Notes
Now, this is my favorite type of “cookie”…not too sweet, good for dunking, and quite addictive. Its a european style butter cookie, based on a cookie from a now-extinct bakery in NYC. My mom used to make these with sugar, but commented that the original recipe called for…..Honey! Amaze your friends with just how much honey can add to a recipe….. Make two batches–each with a different type of honey (sourwood vs. orange blossom), and check out the results
1 c. peanuts (if you want to mimic that kids-treat that comes with a prize)
Instructions
Melt butter in a large saucepan.
Stir in the honey and brown sugar. Continue stirring until the sauce comes to a boil. Reduce the heat and let the mixture simmer for about 2 minutes. Remove from heat and stir in baking soda. It will bubble.
Pour popcorn into a large bowl.
Pour syrup over the popcorn and stir to coat.
Spread coated popcorn onto a parchment paper lined baking sheet or jelly-roll pan.
Bake at 250 for 45 minutes – stir every 15 minutes.
Cool.
Break into pieces.
Enjoy!
Notes
Use a large saucepan because when you add the baking soda the mixture will bubble up!
2 boxes chex mix….your choice. You can go gluten-free or not
2 c. mixed nuts
Instructions
Heat oven to 250 degrees. Line a jellyroll pan with parchment paper.
Melt butter in microwave safe container. Stir in honey and brown sugar. Blend cereal and nuts in a large bowl. Pour honey mixture over the cereal. Stir until ceral is evenly coated.
Pour cereal into jellyroll pan. Place in oven for about 1 hour, stirring every 15 minutes.
Let cool and enjoy.
Notes
You can also double the butter-honey mixture for an even yummier treat!
