1 2/3 cups Hershey’s milk chocolate chips, Hershey’s raspberry chips, or Hershey’s mini kisses, brand milk chocolates
Directions
Heat oven to 350 degrees. Grease a 13*9* 2-inch baking pan.
Stir together flour, sugar, pecans, and egg in a large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 11/2 cups crumb mixture.
Press remaining crumb mixture o the bottom of the prepared pan. Stir jam to soften; carefully spread over the crumb mixture.
Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.
Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
1/3 cup unsweetened shredded coconut or sweetened flaked coconut
Directions:
Preheat the oven to 350°F. Butter a 9×9-inch baking pan and dust with flour; tapping out the excess. Set aside.
For cake:
Using an electric mixer, beat the eggs in a large bowl for 1 minute on high speed.
Add the sour cream, maple syrup, oil, vanilla, and lemon zest. Beat for 30 seconds. Set aside.
Sift the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt into a large bowl.
Put the oats into a food processor and process until finely chopped. Stir the chopped oats into the flour mixture. Set aside.
Make a well in the dry ingredients and add the cake liquids. Using a wooden spoon, stir the batter until blended. Pour the batter into the prepared pan.
For topping:
Melt the butter in a medium skillet over medium heat.
Stir in the maple syrup. Stir in the walnuts and coconut, until evenly mixed.
Remove from the heat. Set aside.
Spoon the topping evenly over the batter.
Bake on the center oven rack for about 45 minutes, until the cake pulls away from the sides of the pan. (A toothpick inserted in the center of the cake should come out clean.)
Cool the cake in the pan on a rack for at least 15 to 20 minutes before serving.
Make crosswise cuts 1/2 inch apart in each potato, not cutting all the way through. Place an onion slice in each cut. Place potatoes in 9-inch pie plate.
Cover tightly and microwave on high (100%) until potatoes are almost tender, 4 1/2 to 5½ minutes. Microwave margarine uncovered in 1-cup glass measure on high (100%) until melted, 30 seconds to 1 minute.
Stir in remaining ingredients, drizzle over potatoes. Cover and microwave on high (100%) until potatoes are tender, 4 to 5 minutes, 3 or 4 servings.
My 11-year-old daughter loves to help me cook and has a passion for making desserts. She’s the main one in our house who prepares the sweets and also assists me in posting the recipes here. These recipes are some of her favorites to make. While they’re great for older kids, younger kids can also try them with a bit of adult supervision.
4 cups blackberry juice (about 3 quarts blackberries)
7½ cups sugar
2 pouches (3 ounces each) liquid pectin
Directions:
Prepare home canning jars and lids according to manufacturer’s instructions; jars should be covered with water and boiled 10 to 15 minutes to sterilize.
Wash fully ripe berries, removing stems or caps.
Crush the berries and extract juice.
Measure 4 cups blackberry juice into a large saucepot; stir in sugar.
Bring to a full, rolling boil over high heat.
Add pectin; return to a full, rolling boil and boil hard 1 minute.
Remove from heat and skim off foam.
Immediately, but carefully, pour into hot, sterilized jars, leaving 1/8-inch head space; adjust caps.
Process in a boiling hot water bath (212F) for 15 minutes.
Optional instead of ground spices add with lemons:
Cinnamon sticks (eight short pieces, 1 for each jar).
Directions:
Trim green peel and red flesh from watermelon. Cut rind into small cubes (14- 16 cups).
Place cubed rind into stainless steel pot (Dutch oven size) and add one part sugar to two parts rind.
Let sit until sugar dissolves, a couple or hours or overnight (preferably overnight).
Rind and sugar should have made its own liquid. Start cooking on medium, checking and stirring until it starts to boil, about 20-30 minutes.
Add thinly sliced lemon, juice, and zest of the other lemon. Stir in the ground or whole spices of your choice.
Turn down the heat to low and cook on low heat until rinds are translucent, checking and stirring often (don’t want the sugar to burn). (Approximately 2 1/2 to 3 1/2 hours more or less, until rinds are translucent).
Stir well. Seal in prepared jars, clean jars, lids, and rings placed in boiling water until ready to fill. Approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
Process in a boiling hot water bath (212F) for 15 minutes.
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