VANILLA ICE-CREAM WITH CHOCOLATE SAUCE

Vanilla ice-cream

Ingredients

Milkmaid ¾ tin        

custard pdr 2 tbsp ( blended with ¼ cup milk)       

vanilla essence ½ tsp

 For Chocolate sauce      

Butter 50 gm          

chocolate pdr 30 gm              

 Milkmaid ¼ tin

Ice-cream method

1)      mix together Milkmaid & milk & bring to boil, stirring constantly. Add milk & custard pdr mixture & cook for 1-2 minutes, till thick.

2)      Remove from fire, cool, add vanilla essence & put into freezer.

3)      Remove from freezer after 1 hour, blend in a mixie or beat/whip with an egg beater & put into freezer for 3-4 hours.

Chocolate sauce method

1)      mix all the ingredients & cook on a very gently heat till thick.

2)      Serve hot with ice-cream.

Kulfi

Kulfi

Ingredients

Milk 5 cups   

Milkmaid 1 tin        

cornflour 2 level tbsp             

chopped almonds 2 tbsp(optional)

Ground cardamom ½ tsp        

 kewra/saffron to flavour

Method

1)      mix together milk, Milkmaid. Bring to boil stirring constantly.

2)      Make a paste of cornflour with 2 tbsp of water & add to the boiling mixture, continue boiling for 2-3 minutes, till thick.

3)      Remove from fire & add flavouring, cardamom pdr & chopped nuts. Cool.

4)      Fill in kulfi moulds & leave to set in a freezer for 6-8 hours or overnight.

Mixed fruit whip

Mixed fruit whip

Ingredients

Apple 1 chopped      

 banana 1 chopped     

guava 1 chopped (seeds removed)

Orange 1 skinned    

Milkmaid 1 tin     

cream ½ cup ( optional)    

juice of 1 lemon

Method

1)      mix together all the chopped fruits, lemon juice.

2)      Keep aside 2 tbsp of the chopped fruit & blend the remaining fruit in a mixie with Milkmaid till smooth. Add the cram if you like.

3)      Add the chopped fruit & serve chilled.

4)      For variety, you can make single fruit whips using any seasonal or favourite fruit in season.

Apple caramel custard

Apple caramel custard

INGREDIENTS

Apples 500 gm    

Milkmaid 1/2tin             

milk 1 cup         

nutmeg pdr a pinch       

eggs 2

Sugar 1 tbsp         

water ¼ cup

Method

1)      chop & stew apples in 1 tbsp sugar with ¼ cup water for approximately 7-10 minutes.

2)      Cool & blend stewed apples with milk, Milkmaid, beaten eggs & nutmeg pdr.

3)      Pour into a greased dish & cover with foil or lid.

4)      Steam in a pan of hot water for 30-40 minutes.

5)      Serve hot or chilled.

LEMON SOUFFLE

Lemon soufflé

Ingredients

Lemons 2             

eggs 3        

sugar ½ cup      

gelatin 2 tsp      

milkmaid ½ tin        

Cherries for decoration

Method

1)      squeeze the lemons & grate the rind of one lemon finely. Place the juice, rind, egg yolks & sugar in a dish over a pan of hot water & beat till creamy & thick.

2)      Soften the gelatin in ½ cup hot water ( not boiling), add to the lemon mixture along with Milkmaid & beat till creamy.

3)      Beat the egg whites till very stiff & gently fold into the above mixture.

4)      Pour into a dish & allow to set in a fridge.

EGG-LESS CAKE

Egg-less cake

INGREDIENTS

Flour 2 cups    

butter/ghee 1 ¼ cups       

milkmaid 1 tin            

water 1cup           

salt a pinch

Vanilla essence 1/2tsp        

baking pdr ¾ tsp      

chopped nuts 1 cup

Method

1)      Beat butter till fluffy. Mix milkmaid, water, creamed butter, chopped nuts in a saucepan & bring to a boil. Remove from fire & cool.

2)      Sift together flour, baking pdr & salt. Add to the cake mixture. Beat well.

3)      Add vanilla essence & pour into a greased & well lined 8” cake tin.

4)      Bake at 150 deg C for 30 -40 minutes, check if done, by inserting  a tooth-pick in the centre of the cake, if it comes out clean, then it is done.

5) turn off the oven, let it remain for another 5 minutes, remove & cool, then cut into desired shape & serve plain or with ice-cream !

QUICK MANGO CHUTNEY

Quick mango chutney

INGREDIENTS

raw mangoes 2  

red chilli pdr 1 tbsp   

salt to taste

Spices- oil 4 tbsp  

mustard seeds ½ tsp     

fenugreek seeds ½ tsp       

asafetida/ hing ¼ tsp

Turmeric pdr a pinch

METHOD

Peel & grate the mango. Add the chilli,  turmeric pdr & salt. Mix well. Fry the spices in oil. Add them to the chutney. This can be stored for 6 months.

GINGER CHUTNEY

Ginger chutney  

Ingredients

grated/ chopped ginger 1 tbsp   

tamarind extract 1 cup     

sugar 1 tbsp    

 salt to taste

Spices- oil 2 tsp   

 black-gram dal(udad dal) 1tsp     

fenugreek seeds 1 tsp     

mustard seeds 1 tsp

Cumin seeds ½ tsp    

red chillies 5        

pepper corns 2

Method

Fry all the above spices in oil. Grind them with ginger, tamarind, sugar & salt to a smooth paste.

DATES CHUTNEY

Dates chutney

Ingredients

Seedless dates 12  

tamarind juice ½ cup

spices- oil 1 tsp 

 fenugreek seeds ½ tsp  

black gram dal( udad dal) ½ tsp  

mustard seeds ½ tsp

pepper corns 2          

 salt ½ tsp

gur 2-3 tbsp

Method

fry all the above spices & grind them with tamarind extract, dates, salt, sugar/ gur to taste into a smooth paste  . add a little water if needed.

CORIANDER CHUTNEY

Coriander chutney

INGREDIENTS

Coriander leaves 1 ½ cup chopped   

fresh coconut grated 1cup      

green chillies 4-6

Sugar 1 tsp          

lemon juice  2 tbsp       

salt to taste

Grind all the above ingredients into a smooth paste & squeeze lemon juice in it.

ps- This chutney will go well with dosai, adai, idli, pasarattu, can be a spread for sandwitches !

Lemon chutney

Lemon chutney

Ingredients

Lime juice 1 cup     

1 ½ tsp sugar

Spices-       black gram dal 1/ udad dal tsp      

 fenugreek seeds 1 tsp    

 mustard seeds 1 tsp

Red chillies 4-6

oil 2 tsp        

salt to taste

Method

Fry all the above spices in oil. Grind fried spices, lemon juice, sugar, salt together well into a smooth paste.

ps- this chutney will go well with dosai, pancakes, adai, idli, pasarttu etc.

MIXED PULSE DOSAI

Mixed pulse dosa

Fresh peas 1 cup     

chana dal 1cup     

tuvar/ arahr dal 1 cup   

oil 1cup      

Green chillies 5-6 

garlic flakes 4          

ginger 1 cm        

cumin seeds ½ tsp       

coriander seeds 1 tsp   

salt to taste

Method

1)      soak the dals for 2 hours, grind them with peas, chillies, garlic, ginger, cumin, coriander seeds into a smooth paste. Keep it aside for 1-2 hours, then make dosas as usual, using oil as needed.

INSTANT OR NO-GRIND DOSA

No-grind/ INSTANT dosa

Maida 2 cups  

rice flr 1 cup   

curd/ buttermilk 2 cups    

 oil 1 cup  

 green chillies 4-5

Curry leaves few  

  salt to taste

Mix both flours, salt, curd with 2 cups water. Add sliced chillies & curry leaves. Cover the vessel & keep it aside for 6-8 hours. Heat the skillet, grease it, and make dosa like usual, using oil as needed.

DATE STICKY TOFFEE PUDDING

Ingredients

Pudding

2 cups boiling water

8 ounces (just short of 2 cups after chopping) dates, fresh or 

dried, pitted and chopped

1 teaspoon baking soda

1/2 cup (8 tablespoons) butter, softened

2 cups caster sugar/ powdered sugar

2 eggs, room temperature

3 + 1/4 cups all-purpose flour

1 teaspoon baking powder

Sauce

1/2 cup (8 tablespoons) butter

2 + 3/4 cups brown sugar, light or dark

1 pint (2 cups) whipping cream

Whipped Cream

1 pint cup heavy cream or whipping cream

METHOD

 

1. A 1/2 hour before making cake in a medium sized bowl pour the boiling water over the chopped dates and baking soda. Set aside.
2. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
3. In a large mixing bowl beat butter and sugar until white and fluffy. Beat in eggs gradually.
4. Fold in flour and baking powder. Combine dates and all of the liquid stirring until just combined.
5. Pour batter into greased pan. Bake for 35 to 40 minutes or until a toothpick comes out clean from center.
6. About 25 minutes into the baking time make the sauce. Whisk all ingredients together in a medium saucepan over medium heat. Bring to a boil. Remove from heat.
7. When cake comes out of oven poke holes over top of cake using a fork. Pour about 1/3 of the sauce over top. Allow to cool off a bit. While still warm cut cake into squares and spoon warm sauce over top. Serve with whipped cream if desired. Store unused sauce in refrigerator, heat in a saucepan.
8. Chill a large mixing bowl or the bowl of your stand mixer with the beaters for a half an hour ahead of time. Add cold whip cream to bowl and beat just until soft peaks form. (If you keep on beating you will make butter, some of the freshest tasting, most delicious butter!)

To make a Trifle: Cube the cake into 1-inch cubes. 
Layer in a trifle bowl, a large, deep glass bowl or in 
individual parfait glasses. Start with cake, drizzle 
sauce* over top, then layer with whip cream. Repeat 
until you reach the top to end with whip cream.


*Do not use boiling hot sauce, allow it to cool to 
warm as there may be a danger in cracking the 
glass.


Castor sugar is superfine sugar, which you can 
make at home by powdering normal granulated 
sugar !

SOME EXOTIC FLAVOUR TO YOUR VEGES- TRY FENNEL SEEDS/ SAUNF

WHILE MAKING SOME VEGES, LIKE BRINJAL, WHICH NORMALLY MOST DON'T LIKE, I ALWAYS MAKE BRINJAL WITH SOME ONION AND HOME-MADE CURRY POWDER. BUT THE OTHER DAY, I SIMPLY ADDED SALT, TURMERIC POWDER, CHILLI POWDER, THEN WHEN ALMOST DONE, ADDED A TSP. OF SAUNF SLIGHTLY CRUSHED TO IT. THE FLAVOUR WAS REALLY GOOD, MY DAUGHTER-IN-LAW ASKED ME, WHAT IS THE SPECIAL THING IN IT TO-DAY? TOLD HER MY SECRET INGREDIENT FOR THE DAY.

ADAI BATTER LESS? NO PROBLEM

IN CASE YOU FIND THAT WHILE MAKING ADAI THE 2ND DAY, YOUR BATTER IS LESS FOR THE FAMILY, DON'T WORRY, JUST ADD SOME SEMOLINA/SUJI/RAVA, SOME WHEAT FLOUR/ RICE FLOUR AND SALT, MIX WELL. WAIT FOR 5 MINUTES ESPECIALLY IF THE RAVA IS A COARSE TYPE, AS IT WILL ABSORB MORE WATER, SO CHECK IF IT IS TOO THICK OR FINE. MAKE ADAI AS USUAL, IF YOU WANT IT TASTIER, YOU CAN FINELY CHOP SOME CURRY LEAVES, ONION, OR DRUM STICK LEAVES TO MAKE IT HEALTHY.

WHY DRUMSTICK LEAVES? AS THEY'RE A GOOD SOURCE OF CALCIUM, JUST LIKE DRUMSTICKS THEMSELVES !

SOME LIKE TO ADD SOME SPINACH, THEN YOU GET A GOOD IRON FROM IT.

FROM CURRY LEAVES, WE GET VITAMIN -E, WHICH IS GOOD FOR HAIR AND SKIN!

SO CHOOSE WHAT YOU PREFER AND ENJOY YOUR ADAIS !

Blue- Berry Cheesecake

Ingredients
1 cup (1/2 pint) heavy cream
1 (8-ounce) package cream cheese, softened
1 (4-serving size) package vanilla instant pudding and pie filling mix
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon lemon juice
1 pint fresh blueberries, washed and patted dry
4 Graham crackers, crumbled

Method
In a medium bowl, beat heavy cream until stiff peaks form; set aside.


In a large bowl, beat cream cheese until creamy. Add pudding mix, milk, sugar, and lemon juice and continue beating until smooth.

Add whipped cream and stir until well blended. Place berries in a 9-inch pie plate. Spoon cream cheese mixture over them and top with crumbled Graham crackers.

Serve, or cover and chill until ready to serve.

NO BAKE CHOCOLATE CHEESE CAKE

Ingredients
1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1/2 cup sugar
1/3 cup sour cream
1/4 teaspoon almond essence
1 cup heavy cream
1 prepared 9-inch chocolate-flavoured pie crust

Method
Melt chocolate chips in a double boiler over simmering water or place in a microwavable bowl and microwave on high (full power) 1 to 1-1/2 minutes or until melted; set aside to cool.

In a large bowl, beat cream cheese, butter, and sugar until smooth and fluffy. Add sour cream, almond extract, and cooled melted chocolate; beat until well mixed.

In a small chilled bowl, whip heavy cream until stiff. Fold by hand (not with an electric mixer) into chocolate mixture. Spoon into chocolate-Favorited pie crust and smooth top with a spatula.

Chill until firm. Keep refrigerated.

Chocolate Cheese Cake

Ingredients
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 squares (1 ounce each) semisweet chocolate, melted
1 teaspoon vanilla extract
2 eggs
1 prepared 9-inch butter-flavored pie crust
1 can (21 ounces) cherry pie filling

Method
Preheat the oven to 325°F. 

In a small bowl, beat the cream cheese until fluffy. Add the sugar, chocolate, vanilla extract, and eggs; mix well. Place the crust on a baking sheet. Pour the mixture into the crust. 

Bake for 35 minutes or until the filling springs back when touched lightly. Cool on a wire rack. 

Spread the cherry pie filling over the top. Chill until ready to serve

Peanut Butter Cup Roll ups

Ingredients
3/4 cup creamy peanut butter
4 (10-inch) flour tortillas
1/2 cup miniature semisweet chocolate chips

Method
Spread the peanut butter over each tortilla then sprinkle evenly with the chocolate chips. 

Roll up tightly jelly-roll style. Wrap each in a sheet of waxed paper, twisting the ends to seal. 

Microwave for 10 to 15 seconds, or until the chocolate chips are melted. Serve immediately.
Tips-
This is the perfect snack to prepare ahead of time and keep chilled. Then any time you need a quick pick-me-up, just microwave one until warmed through and the chips have melted

Peanut Butter Mousse Cake

Ingredients

2 cups chocolate sandwich cookie crumbs
3/4 cup chopped peanuts, divided
2 tablespoons butter, melted
2 cups heavy cream, divided
2 cups creamy peanut butter
2 (8-ounce) packages cream cheese, softened
2 cups confectioners' sugar
2 tablespoons vanilla extract
1/4 cup granulated sugar
1 cup semisweet chocolate chips

Method
Preheat oven to 350 degrees F.

In a medium bowl, combine cookie crumbs, 1/2 cup peanuts, and butter; mix well. Press into bottom of an ungreased 10-inch springform pan.

Bake 15 minutes; let cool.

In a medium bowl, beat 1-1/2 cups heavy cream until stiff; set aside. In a large bowl, beat peanut butter and cream cheese until smooth. Stir in confectioners' sugar and vanilla; mix well. Fold in whipped cream and pour into cooled crust.

Refrigerate 2 hours, or until set.

In a small saucepan, combine granulated sugar and  remaining heavy cream over medium heat. Stir until sugar dissolves and mixture comes to a boil. Remove from heat and add chocolate chips. Mix until chocolate chips are melted and mixture is smooth. Cool 3 to 5 minutes then spread evenly over peanut butter mixture. Sprinkle with remaining peanuts.

Cover and chill at least 4 hours, or until set.

SWEET BUTTERMILK CORN BREAD

Ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
2 cups buttermilk
1/4 cup melted butter, slightly cooled
1 cup yellow cornmeal

Method

Preheat oven to 400 deg F

Lightly grease a  baking dish.

Sift together the flour, baking powder, baking soda, and salt and set aside.

In a separate bowl, beat the eggs, then beat in the sugar.

Mix in the buttermilk until blended, then add the melted butter.

Add the flour mixture to the wet mixture; mix well.

Add the cornmeal and blend thoroughly.

Bake in a pre-heated oven for 25 to 30 minutes. Serve warm

SWEET CORN BREAD

Ingredients

1 cup all-purpose flour
1 cup corn flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup non-fat sour cream
1/3 cup milk
1/4 cup butter  softened


Method
Preheat oven to 400F degrees.

In a bowl, combine flours, sugar, baking powder, and salt.

In another bowl, combine egg, sour cream, milk, and butter. Stir into dry ingredients just until moistened.

Pour into greased  baking pan. 

Bake at 400 deg. F degrees for 20 to 30 minutes or until a toothpick comes out clean. Serve warm.

Cornbread

Ingredients

cooking spray
1 cup all purpose flour
2/3 cup cornmeal
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup skim milk
1 can (12-ounces) whole kernel corn, drained
1 can (4.5-ounces) shopped green chillies
2 tablespoons red pepper, finely chopped
1 teaspoon onion powder
2 tablespoons cooking oil
1 egg, lightly beaten

Method
Preheat oven to 400 degrees F.

Spray oven-proof skillet with  oil cooking spray and place in oven to heat.

Combine flour, cornmeal, sugar, baking powder, salt and pepper. Make a well in the centre of mixture.

Combine milk and remaining ingredients. Add to dry ingredients, stirring until just moistened. Pour batter into hot skillet. Bake for 25 minutes or until golden.

Chocolate Microwave Cake

Ingredients

1 1/2 cups all purpose flour

1 cup sugar

3 tablespoons cocoa pdr.

1 teaspoon baking soda

1/4 teaspoon salt

1 cup cold water or cold brewed coffee

1/3 cup oil

1 teaspoon vanilla essence

Method

Combine the dry ingredients and mix together.

 

Combine the liquid ingredients in a separate bowl and mix thoroughly.

 

Stir dry ingredients into liquid ingredients and mix together until well blended.

 

Pour batter into a lightly oiled 9-inch square glass  or a microwave pan

 

Cook on high heat in a microwave with a turn table for 6 to 8 minutes or until cake tests done in centre.

 

Cool completely in pan.

 

Store in an airtight container.

 

To serve, cut into pieces and serve with a chocolate

Cinnamon Roll Mug Cake

Yields 1 mug cake (about 1 -2 servings)

Ingredients:

2 Tbsp applesauce

1 Tbsp cooking oil ( not Olive oil)

1 Tbsp buttermilk

1/4 tsp vanilla extract

1/4 cup + 1 Tbsp all-purpose flour

2 1/2 Tbsp packed light-brown sugar

3/4 tsp ground cinnamon

1 dash ground nutmeg (optional)

1/4 tsp baking powder

1/8 tsp salt

Method-

Prepare Cream Cheese Icing according to directions mentioned below.  Combine all ingredients (minus Cream Cheese Icing) in a mug then whisk together with a fork until combine and nearly smooth.  Microwave mixture on high power for 1 minute then check cake if done. If it is not fully cooked microwave for an additional 15 seconds.  Serve warm topped with Cream Cheese Icing.  

Cream Cheese Icing

1 Tbsp Cream Cheese 

2 Tbsp powdered sugar

1 tsp milk

Method

Combine all ingredients in a small bowl and whisk with a fork until smooth.

CHOCOLATE-GINGER BISCUITS

Ingredients

7 ounces semisweet chocolate
1 1/2 cups plus 1 tablespoon all purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened cocoa powder
8 tablespoons butter
1 tablespoon freshly grated ginger
1/2 cup dark brown sugar, packed
1/4 cup  molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Method
Preheat oven to 325 degrees F.
Chop chocolate into 1/4 inch chunks and set aside.
In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.
In a bowl with an electric mixer, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar, beat until combines. Add molasses, beat until combined.
In a small bowl dissolve baking soda in 1 1/2 teaspoons boiling water.
Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture.
Mix in chocolate, turn out onto plastic wrap, wrap and refrigerate for 2 hours or more.
Roll dough into 1 1/2 inch balls and roll in sugar. Place on baking sheet 2 inches apart. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes.

THIN CHOCOLATE COOKIES

Ingredients

1 stick butter
2 tablespoons chocolate, unsweetened
1 egg, slightly beaten
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 cup flour
1 1/2 cups sugar

Method
Preheat oven to 325 degrees F.

Melt the butter and chocolate in the top of a double boiler. 

Combine with egg and rest of ingredients. 

Drop by  teaspoonfuls on greased cookie sheets.

Space the cookies at least 3"apart or else they'll all be one big joined mass !

Bake in preheated oven of 325 degrees F for about 12 minutes. Watch carefully to prevent burning. 

When nearly cool, remove from the cookie sheet with spatula.  Hint: press under the cookie with pressure against the sheet and they remove easily without crumbling.

Place on racks to cool completely, and serve.

BROWN SUGAR COOKIES

Ingredients

1 cup firmly packed brown sugar
1 1/4 cups butter, softened
1 teaspoon vanilla
1 egg yolk
2 1/4 cups all purpose flour

Method
Heat oven to 350 degrees F.

In large bowl, beat brown sugar and butter until light and fluffy.

Add vanilla and egg yolk; blend well. 

Add flour; stir until mixture forms a smooth dough. 

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. 

Bake at 350 degrees F for 10 to 15 minutes or until lightly browned and set.

SOFT COOKIES

Ingredients

1 cup  butter
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon baking soda

Method

Cream together  butter, sugar and eggs, then add vanilla, flour, cream of tartar, salt and soda. 

Chill thoroughly. 

When ready, roll 1/8" to 1/4" thick, using flour when necessary if sticky (but not too much, or it will become tough!) 

Bake at 375 degrees F for 6-8 minutes.

Crochet- doily, scarf

This doily & scarf I made to gift to my daughter-in-law's aunt, who has been taking good care of her & my son, cooking delicious food for them & also for us, on the day we arrived in UK.

PEANUT BUTTER RICE CRISPIES BALLS

Ingredients

3/4 cup honey
1 cup peanut butter
1 teaspoon vanilla
3 cups Rice Krispies
1 cup salted peanuts (optional)

Method

Combine honey and peanut butter in saucepan and heat to boiling, stirring constantly. 
 Remove from heat and add vanilla. Stir in Rice Krispies (and peanuts, if desired). 
 Place mounds (about 2 tablespoons) into small greased cupcake liners in cupcake pan, and let cool. 
 You can also press into a greased pan, cool and cut into squares.

NO BAKE HEALTHY CRUNCHY BARS

Ingredients

1 cup peanut butter

1 cup light corn syrup

1/2 cup sugar

1/2 cup semi-sweet real chocolate chips

1 teaspoon vanilla

5 cups corn flake cereal

1 1/2 cups peanuts and raisins

Method

In a big saucepan combine peanut butter, corn syrup and sugar.

 

Cook over low heat, stirring constantly, until mixture just comes to a boil (10-12 minutes). Remove from heat.

 

Stir in chocolate chips until melted. Stir in vanilla. Add cereal and nuts; toss to coat well. (Mixture will be stiff.)

 

Press mixture into buttered  pan. Cool completely. Cut into bars.

No Bake Cookies

Ingredients:

1/2 cup salted butter


2 cups granulated sugar


1/4 cup cocoa powder


1/8 tsp salt


1/4 cup thick cream


1/4 cup milk


2 tsp vanilla extract


1/2 cup creamy peanut butter


3 cups quick oats 


Method

In a medium saucepan combine butter, sugar, cocoa, salt, 

cream and milk. Bring mixture to a rolling boil over medium 

heat, stirring occasionally, then allow mixture to boil 45 

seconds without stirring. Remove from heat, add in vanilla, 

peanut butter and quick oats. Stir mixture until combine 

then, working with 2 large spoons, immediately divide 

mixture evenly among 24 paper muffin cups (for bigger 

cookies you could do about 16). Allow to rest at room 

temperature until set.