Archive for the ‘Holiday’ Category

I was talking on the phone the other night with my girlfriend from Joisey (that’s New Jersey to most folks, but, ummmm, she’s originally from the south and she says weird stuff like this) and she was telling me about the Christmas cookies that she was making and Hello Dollies was one of her choices. Now, I didn’t really want to sound stoopid, so I didn’t ask her “what the hell is a hello dolly”? After we got off the phone, I searched the internets for a hello dollies recipe and found that they are also called 7-Layer Bars, or even Magic Bars. Well once I found the recipe, which BTW, I’ve made these many, many times in the past, I decided that I just had to make some for our family Christmas dinner. Just looking at them makes my blood sugar count go up, up, up. And they brought back fond memories of my Daddy who loved these cookies, he practically stuffed his pockets to take them home with him. I sure do miss cooking for him. The recipe below is adapted from Eat Me Delicious:

7-Layer Bars

1 ½ cups graham cracker crumbs
½ cup butter or margarine, melted
1 (14 ounce) can Sweetened Condensed Milk
1 cup semi-sweet chocolate chips
1 cup butterscotch-flavored chips
1 cup flaked coconut
1 cup chopped pecans

Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13×9-inch baking pan.

Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

After eating, get your blood-glucose meter out and watch the numbers go higher and higher…

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I think I may have to start calling this blog the “Eating My Way Though Dlyn’s Blog” because I am about to share with you another one of Donalyn’s wonderful recipes. I am always on the lookout for different cookies to make for the sweet tooths in my family, and this cookie did not disappoint. Donalyn calls these Sour Cherry Christmas Bars, but I think I need to rename them Sour Cherry Chocolate Hazelnut Bars, that way I can make them all year round. Thanks for the recipe Donalyn, can’t wait to try some more recipes from your site.

Yum, hope there are some left to take to Christmas dinner…

Sour Cherry Chocolate Hazelnut Bars

1 stick of butter, melted
1 cup light brown sugar
2 eggs
1 cup all purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ cup dried sour cherries
½ cup bittersweet chocolate chips
½ cup hazelnuts, chopped and toasted

Mix together the melted butter and the brown sugar until well blended. Add in the eggs, one at a time.

Sift together the flour; salt and baking powder, then add to the butter, sugar, egg mixture until well blended.
Then mix in the dried sour cherries, bittersweet chocolate chips and chopped, toasted hazelnuts.

Spread the dough evenly in a well greased 8 to 10 inch square baking dish.

Bake at 350° for 25 to 30 minutes (or longer if you use an 8 inch baking dish). They are done when the top is nicely browned and a toothpick inserted in them comes out clean. Cool on a wire rack and then cut in bars or squares and store in an airtight container.

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Okay, so I didn’t find this recipe on the internets per-sey…I searched and searched and then searched some more for a fruitcake recipe. I was getting dizzy, there were so many recipes. I just could not decide. Many of the recipes claimed that if you had never liked fruitcake, that after eating their recipe, well you would fall in love with it. Anywho, I chose to go with the recipe that was on the container of the Pennant Fruit Cake Mix that I had bought. There is a link to this recipe on the Pennant web site (so this could qualify as a internets recipe right?), although there is one difference; the recipe I have from the container says bake at 250°, their web site says bake at 275°. I put mine in the oven at 250° for 3 ½ hours.

Sad but true, I don’t even know if I like fruitcake. I have never eaten it. When I was a kid, if it looked gross, I wouldn’t try it, and fruitcake looked gross. This year, I promise that I will try the fruitcake that I’ve made for my Mom and my brother. I can’t guarantee that I will like it, but I will at least give it a try. I will say this though, it smells wonderful, so maybe…


Festive Holiday Fruit Cake

1 ½ cups (12 oz.) Pennant Fruit Cake Mix
1 ½ cups (12 oz.) Pineapple wedges (assorted colors)
1 – 8 oz. candied red cherries
1 – 8 oz. candied green cherries
1 cup dried apples, coarsely chopped
1 cup pitted dates, coarsely chopped
2 cups currants or dark raisins
1 cup slivered almonds
1 cup walnut halves
½ cup bourbon

Pour the bourbon over combined fruits and nuts in a large bowl; let stand 2 to 3 hours, stirring occasionally (I let mine sit overnight in the bourbon, can’t have too much bourbon soaking time right?).

1 ¾ cups all-purpose flour
¾ cup granulated sugar
¾ cup light brown sugar
½ cup butter or margarine, softened
5 eggs
2 tablespoons dark molasses
1 teaspoon ground cinnamon
½ teaspoon baking soda

Measure the remaining ingredients into a large mixing bowl. Beat at low speed until blended; beat at high speed 3 minutes, scraping bowl occasionally. Stir in fruit mixture. Spread evenly in a greased 12-cup fluted or angel cake pan, or 2 greased 6-cup fluted cake pans. Press mixture firmly into pan(s). Bake in a pre-heated 250° oven until toothpick inserted in center of cake comes out clean, 3 to 3 ½ hours. Cool in pan on wire rack 20 minutes; invert onto wire rack and cool completely. Garnish with whole cherries, pineapple and nuts.

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