Sweet Treats with Karen | The Co-op Cookin' Show

Rock Road Candy

Mary Wishon

• 1 (12 oz) pkg semi-sweet chocolate chips 
• 1 (14 oz) can Eagle Brand sweetened condensed milk
• 10 ½ oz tiny marshmallows 
• 1 ⅔ cup cuts, coarsely chopped 
• 2 tbsp butter
• 1 tsp vanilla

1. In a saucepan, combine chocolate chips, milk, vanilla, and butter.
2. Heat over very low heat until the chocolate is melted. Stir often, do not let it get too hot, just warm enough to melt chocolate. 
3. In large bowl, combine marshmallows and nuts. Fold in the chocolate mixture, and stir to be sure the marshmallows are coated with chocolate.
4. Spread in a 12 x 7 ½ x 2-inch pan that has been greased and lined with wax paper. 
5. Let stand until firm. Do not refrigerate. 
6. Cut in 1-inch squares and wrap in plastic wrap. 

Makes 8 dozen 1-inch squares

Strawberry Bread and Glaze

Shirley Harrison  (Karen’s mother-in-law) 

 "Real Good”

• 3 cups flour
• 1 tsp soda
• ½ tsp salt
• 1 tsp cinnamon 
• 2 cups sugar
• 3 eggs, beaten
• 1 cup vegetable oil 
• 2 cups frozen sliced strawberries (thawed)

1. Combine flour, soda, salt, cinnamon and sugar, mixing well.
2. In another bowl, combine eggs, oil, and strawberries. Add to dry ingredients, mixing well. 
3. Pour into 2 greased and floured loaf pans. Bake at 350 for 1 hour until a wooden toothpick inserted in the center comes out clean 

Glaze

• Dot of butter
• 1 cup powdered sugar
• Some juice from strawberries 

1. Mix powdered sugar and margarine -then add juice a little at a time to make the glaze.

2. Make glaze a little thicker if glazing bread while warm

Photo by Jennifer Christman Cia

 

Almond - Raspberry Bars

By Abby Burnett, Kingston, AR  | Arkansas Living 2023 Christmas Cookie Contest Winner

Crust layer:

• 1 cup flour 
• ⅓ cup butter
• ¼ cup brown sugar, packed

Fruit layer

• ½ cup raspberry jam

Middle Layer

• ⅔ cup sugar
• 1 stick butter, softened 
• 2 eggs
• ½ cup flour
• ½ teaspoon almond extract

Icing Layer

• ¾ cup powdered sugar, sifted 
• 2 tablespoons butter, softened
• ½ teaspoon almond extract
• 1-2 teaspoons milk, as needed

Garnish

¼ cup slivered or sliced almonds, toasted

1. Heat oven to 375. Grease a 9×9 pan or line with parchment paper.

2. For crust: In a medium bowl, combine all crust layer ingredients, and press into prepared pan. Bake for 8-10 minutes or until very light brown.

3. For fruit layer: Evenly spread raspberry jam on crust as soon as it comes out of oven. Set aside.

4. For middle layer: In a medium bowl, combine sugar and butter; stir in eggs, flour and almond extract to make a thick batter. Evenly spread over jam layer. Return pan to oven, and bake for 25 minutes or until light brown. Allow to cool.

5. For icing layer: In a medium bowl, using an electric mixer, beat together powdered sugar and butter. Add almond extract and enough milk to make a spreadable icing. When bars have cooled, spread with icing. Garnish by pressing almonds into icing. Allow to rest about an hour so icing can set before cutting into small squares or diamond shapes.

Notes: The recipe was given to me over 20 years ago by a bed-and-breakfast owner in Eureka Springs. It came from a Pillsbury cookbook; we both made changes to the recipe! I fell in love with this recipe the first time I tasted it and have made it every Christmas for decades. Given the number of layers, this looks like a lot of work, but it comes together quickly and is definitely worth the effort

For more sweet treats, check out these Arkansas Living Christmas Cookie Contest Finalists