Measure one cup of milk. Powdered milk works, too, if that's all you have. Add one to two Tablespoons of sugar, one to two Tablespoons of cocoa, 1/4 teaspoon vanilla, and a pinch of salt. Stir till somewhat smooth, then microwave for about a minute and a half; stir a little more, and enjoy! =)
3 cups brown sugar
2 cups margarine
1/2 cup water
2 tsp. vanilla
6 cups oats
2 tsp. baking soda
1 tsp. salt
2/3 cup cocoa
2 1/2 cups flour
Mix; drop by generous teaspoonfuls on cookie sheets and bake at 350 for 8-10 minutes.
2 cups powdered sugar
2 egg whites, beaten
1 1/2 cups shortening
1 tsp. vanilla
Mix; spread between cookies to make cookie sandwiches.
Yields two 9x13x4 tubberware containers almost full of cookies.
Pour one 42-oz. container of old-fashioned oats into a large mixing bowl, and cover that with 1 7-oz. package of coconut. Sprinkle enough flax seed over these to cover them. Add 1 cup brown sugar. Mix these together, then add 1 cup cooking oil and 2 cups syrup.
Mix and pour onto 2 greased cookie sheets. Bake at 300 degrees for 10 minutes. Stir. Bake 10 more minutes or until golden brown. Turn out onto your kitchen table and let dry.
You can store half of this in the original oats container and store the rest in something else. If you want, feel free to add dried fruit, chocolate chips, or just about anything else to the dry granola.
Mint Chocolate CheesecakeFor the Crust -
16 oz crushed vanilla wafers, processed to a fine powder
2 tbsp butter melted
For the Filling -
16 oz cream cheese, softened (2 boxes)
1 cup sugar
1/2 teaspoon vanilla extract
1/4 tsp.mint extract
6-12 drops green food coloring
For the Ganache -
1/3 cup heavy cream
4 oz semisweet chocolate chips
1. For the Crust - Process wafers in a food processor or blender. Melt butter. Pour into a large bowl and add butter. Stir to mix and combine well with a fork. Pour into a greased springform pan and press on bottom and up sides to create the crust.
2. For the Filling - In a stand mixer, cream sugar and cheese. Scrape down sides of bowl. Add vanilla and then eggs one at a time, scraping down bowl after each egg addition. Add Creme de Menthe and stir to combine and until color is consistent. Pour filling into springform pan and bake at 350 degrees F for 45-55 minutes or until center is set. Let sit to cool completely. Place in refrigerator for 12-24 hours. When ready to serve, run a sharp knife around the inside of the pan and release the cheesecake. Top with ganache and serve.
3. For the Ganache - In a heavy bottomed saucepan over low to medium heat, bring heavy cream just under boiling. DO NOT LET BOIL OVER. Pour hot cream over chocolate chips in a bowl and stir to melt chips. Let sit for 5 minutes and spread over cheesecake. Slice and serve. The cheesecake can be refrigerated with ganache if you prepare ahead of time.