I don’t know what your idea of heaven is, but for me, it’s a church bazaar. And with Christmas around the corner, there are more church bazaars going on now than you can shake a cabbage roll at.
I’m talking individual turkey potpies in foil pie plates, mammoth aluminum coffee percolators, and craft tables offering up knitted slippers with pom poms and tea cozies.
Without a doubt, you’ll find these chocolate haystacks on a bake table, arranged on a Styrofoam meat tray – washed, of course (cakers aren’t fond of E. coli) – lovingly made by a Christian woman in open-toe sandals. Mark my words: they will taste like the work of an angel.
½ cup butter
1 cup brown sugar
1 cup white sugar
½ cup milk
3 cups quick cooking rolled oats
1 cup shredded coconut
1 teaspoon salt
6 tablespoons cocoa
1 teaspoon vanilla
Combine butter, sugar and milk in saucepan. Boil for exactly 3 minutes and add remaining ingredients. Blend lightly and drop by teaspoon on waxed paper. Chill.
(Note: The mixture got a little dry, especially towards the end. You may need to mold some with your hands.)
Source: Culinary Creations Down the Line, Interprovincial Pipeline Company
WHAT. Where, where is the peanut butter?? >:oReplyDelete
Jana, are you thinking Peanut Butter Gems? My recipe for those include peanut butter and Cheerios. I've never seen a Chocolate Haystack recipe with peanut butter. If you've got one, please share!ReplyDelete
I am starting to think there's a link between Cakers and Retro WWers. For every Caker recipe you post, I know of a lower calorie, less appealing WW version. For example. We Retro WWers make our Haystacks with Bran Cereal and semi-sweet chocolate chips. Now, if you start making brownies with black beans or bundt cake with sauerkraut, my theory will be confirmed.ReplyDelete
Mimi, the day I start making brownies with brown beans is the day this blog spontaneously combusts.ReplyDelete
Wow, things are really heating up over here! I am looking forward to some tasty XXXmas caker recipes. I hope you have some doozies up your sleeve.ReplyDelete
I've never heard of "doozies" before, Vintage Cabin. Do you have a recipe for them? Are they chocolate? And why would you put them up your sleeve?ReplyDelete
in our family we call these macaroons. No resemblance or relation to the fancy schmancy french ones, but more delicious in my opinion.ReplyDelete
Yes, that was what my Mom called them too when we used to make them in the 60s & 70s! Memories....Delete
Kirsten, we'll make sure none of those fancy schmancy macaroons find out our little secret.ReplyDelete
Here you go! http://allrecipes.com/Recipe/no-bake-cookies-i/detail.aspxReplyDelete
I also have a recipe for fudge made with pinto beans. >:)