Recipes

Yum... create wonderful tastes from products you find at Martha's Backyard

 

HEATH BAR COOKIES

2 1/2 cups flour
1 t salt
1 t baking soda
1 cup unsalted butter, softened (226 grams)
1 1/2 cups sugar
2 eggs
1 t vanilla
1 1/2 cups chopped Heath Bar pieces (8 1.4 ounce bars)
1/2 cup chopped walnuts

Sift together the flour, salt and baking soda.  Set aside.  In a separate bowl, combine Heath Bar pieces and chopped walnuts.  Set aside.

Beat together the butter and sugar.  Beat in eggs one at a time and add vanilla.

Alternatively mix in the Heath Bar mixture and flour mixture, a third at a time, until well blended.  Chill cookie dough for at least 30 minutes (an hour or longer is even better).

Preheat oven to 350F (180C).  On cookie sheets lined with parchment or baking paper, spoon out the cookie dough in small 1 inch (2.5 cm) diameter balls.  Place dough balls 3 inches (7.6 cm) away from each other.  (Make sure there is plenty of room between the cookie balls and that the balls aren't too big.  These cookies spread!)

Bake for 10-12 minutes until the edges are just starting to brown.  Remove from oven and let cool for a few minutes.  Transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.  Enjoy!

BUFFALO WINGS - CLASSIC & HOT

2 T flour
1 t salt
2 pounds (1kg) chicken wingettes & drumettes
2 1/2 T (or more!) Frank's Red Hot Sauce.  We use about 5T!
2 T unsalted butter, melted (we reduced it from @T to 1T - try 2 and decide for yourself)

Preheat oven to 450F (250C-ish).  Line a large baking sheet with foil and spray with vegetable oil. 

In a bowl, mix the flour & salt.  Add the chicken and toss to coat.  Spread the chicken on the baking sheet in a single layer and spray with vegetable oil.  Roast the chicken for 45 minutes, turning once or twice until browned and crispy.

In a bowl, toss the chicken with the hot sauce and butter; serve.

We serve with bleu cheese or ranch dressing and carrot & celery sticks.  Enjoy.

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