We had so many wonderful recipes to try at our SRS Meeting on Thursday! Here they are for you to try!
Candy Cane Marshmallows
Use the basic vanilla marshmallows (found here). Add 2 1/3 cups sugar to the mix & then add 2/3 cup candy cane at the VERY end, right before pouring.
Magic Milk Shakes
1 1/2 - 2 cups ICE water- really, really cold.
1 1/4 cups non-fat dry milk powder
2/3 cup sugar
1/3 cup unsweetened cocoa
2-3 cups ice cubes
2 TBSP vegetable oil (it’s an emulsifier)
Place ALL the ingredients in the blender, including the oil. Use less water for a thicker milkshake or more for a shake that’s easier on your blender motor. With lid on, process for two minutes. Makes about 4 shakes.
3 cups rolled oats
1 cup sliced almonds (or any amount)
3/4 cup shredded sweet coconut
1/4 cup + 2 Tbsp. brown sugar
1/4 cup + 2 Tbsp. honey (or maple syrup)
1/4 cup vegetable oil
1/4 tsp. salt
Preheat oven to 250º. In a large bowl, combine oats, nuts, coconut, and brown sugar. In a separate bowl, combine honey, oil, and salt. Combine both mixtures and pour onto one large or two small cookie sheets. Cook 30-35 minutes, stirring halfway through cooking to achieve even color. Remove from oven. (Optional: Transfer to large bowl and stir in 1 cup raisins,)
Oatmeal Cranberry White Chocolate Chip Cookies
2/3 cup white beans mashed
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (6 oz) package Ocean Spray Craisins Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips
Preheat oven to 375ºF. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2 1/2 dozen cookies. (Bean Substitution 1 to 1 beans for butter)
Pinto Bean Fudge
1 cup cooked, soft pinto beans, drained & mashed
1/4 cup milk
1 TBSP vanilla
2 lbs powder sugar
6 oz unsweetened chocolate
6 TBSP butter or margarine
In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes in consistency; stir in vanilla. Melt chocolate and butter and stir into bean mixture. Add nuts. Gradually stir in powdered sugar to get it well blended. Spread onto lightly buttered 9 inch baking dish or form into two 1 1/2 inch rolls chill 1 to 2 hours. Cut into pieces. Refrigerate.
½ cup butter
1 cup brown sugar
½ tsp salt
½ tsp soda
1 ½ cup flour
1 ½ cup quick oats
Cream Butter and sugar. Sift together dry ingredients; stir into creamed mixture. Add oats and 1 Tbsp water. Mix until crumbly. Firmly pat half the mixture in greased 9 x 13 pan. Spread with Raisin Filling. Mix remaining crumbs and 1 Tbsp water; spoon over filling; pat smooth. Bake in oven about 35 min at 350 degrees. Cool. Drizzle with Cinnamon Icing. Makes 2 ½ dozen.
Combine ¼ cup granulated sugar and 1 Tbsp cornstarch in saucepan. Stir in 1 cup water and 2 cups raisins. Cook over medium heat till thickened and bubbly. Cool.
Mix 1 cup sifted powdered sugar with ¼ tsp ground cinnamon. Stir in enough milk, about 1 Tbsp, for drizzling.