Archive | November 2013

Scotch Bars


During my formative years in Central New York, the “Lunch Ladies” had one treat that would create a full-on frenzy. “There’s scotch bars for lunch!” would spread through school like wildfire. Imagine a bar cookie so dense with peanut butter and chocolate chips that you needed two cartons of milk. If you have a peanut butter fanatic in your life, make this and they will worship you, albeit with peanut butter breath. Photo: Danie Woodward.

SCOTCH BARS (non-greased 9×13 dish, oven at 350)

Beat together with a mixer, until uniform:
1 1/2 sticks (3/4 cup) room temp butter
1 1/4 cup creamy peanut butter (don’t use natural here, good old store brand holds together)
1 1/2 cup brown sugar
1 tsp vanilla

Stir in, in 3 batches:
2 1/2 cups flour mixed with 2 tsp baking powder

Fold in:
1 bag (2 cups) chocolate chips

This mixture will be quite dry. like wet sand. Press into a 9×13 oblong pan. Bake 350 degrees 20 minutes until the top is light brown. Let cool and cut into squares.


Tasty Little Lamb Chop


These little beauties were in the “Manager’s Special” section of the meat department. Who am I to turn up my nose at a two dollar savings on lamb chops? No cold shoulder here, I like my shoulders braised. This was so simple and satisfying…lamb is a favorite of mine. I find it so much more interesting than beef, pork or chicken. It must be the grass. I opted to finely mince the ingredients for the marinade versus dirtying up my food processor. Photo: Becca Henry.


Bollywood Pumpkin Soup


This zippy seasonal soup offers silk and spice and everything nice. The cream and pumpkin create a sultry bed where the curry and coriander can frolic. So yummy, you’ll need a cigarette…wink, wink. Photo: Becca Henry.


Where’s Rosemary’s Bread Pudding?


I am making all things rosemary to use up my garden’s bounty. This simple casserole makes an amazing little breakfast, lunch or side dish. Biggest tip…serve the day after when all the custard and bread have that much needed time in the fridge to meld into perfection. AND serve and room temperature. I have plans to slice and grill the leftovers topped with a soft egg. I can hardly wait. Photo: Becca Henry.