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Country Cooking

May 15, 2013

by Dorothy Bloemendaal
Macaroon Brownies

l cup butter, softened

2 cups sugar

4 eggs

l teaspoon vanilla

2 cups flour

1/2 cup baking cocoa

1/2 teaspoon cream of tartar

1/2 cup chopped walnuts

Macaroon filling:

l package (14 ounces) flaked coconut

l can (14 ounces) sweetened condensed milk

2 teaspoon vanilla


3/4 cup sugar

1/4 cup milk

2 tablespoons butter

l cup miniature marshmallows

l cup semisweet chocolate chips

l teaspoon vanilla

Cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 9 x 13 inch pan.

For filling; combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clan. Cool on a wire rack.

For frosting: combine the sugar, milk and butter in a saucepan, cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.

Yield 4 dozen.

Baked Spaghetti

l cup chopped onion

l cup chopped green pepper

l tablespoon butter

l can (28 ounces) diced tomatoes, undrained

l can (4 ounces) mushrooms stems and pieces, drained

l can (2 1/4 ounces) sliced ripe olives, drained

2 teaspoons dried oregano

l pound ground beef, browned and drained, optional

12 ounces spaghetti, cooked and drained

2 cups shredded cheddar cheese

l can condensed cream of mushroom soup, undiluted

1/4 cup water

1/4 cup grated Parmesan cheese

Saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef, if desired. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 9 x 13 inch baking dish. Layer with half of the vegetable mixture and l cup of the cheddar cheese. Repeat layers.

In a small bowl, combine soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Carmel Pecan Dream Bars

l package (18 1/4 ounces) yellow cake mix

1/2 cup butter, softened

l egg


l can (14 ounces) sweetened condensed milk

l egg

l teaspoon vanilla

l cup chopped pecans

1/2 cup brickle toffee bits

In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 9 x 13 inch baking pan. In a small bowl, beat the condensed milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust. Bake at 350 for 20-25 minutes or until golden brown Cool on a wire rack, Cut into bars. 2 dozen bars.

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