PRAYER BARS
Make and share this Prayer Bars recipe from Food.com.
Provided by Dienia B.
Categories Bar Cookie
Time 2h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- 1st layer (first 8 ingredients):.
- Melt butter and cocoa; add graham crackers, vanilla, egg, 1/2 cup powdered sugar, coconut, and chopped nuts.
- Press mixture into a 9x13 pan.
- Put in refrigerator to set while making 2nd layer.
- 2nd Layer:.
- Cream butter until light and fluffy.
- Mix in milk and pudding.
- Beat in 2 cups powdered sugar until smooth.
- Spread over first layer. Put in refrigerator to set.
- Top:.
- When set, melt chocolate bar and spread over top.
NANCY'S PRAYER BARS
This recipe came from a Junior League Cookbook from Louisiana--published in the seventies--cookbook entitled"Talk About Good" similar to a Nanaimo bar--BUT...Better!!!
Provided by Peggy Lynn
Categories Dessert
Time 1h40m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- For the first layer:.
- Melt butter and cocoa together over hot water(double boiler) or in a saucepan over very low heat.
- Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat.
- Set aside.
- Mix nuts,crumbs and coconut if desired and add to first mixture.
- Mix well and press into a 13x9 pan.
- Chill for about 30 minutes.
- For the second layer:.
- Melt butter, cream and vanilla.
- Add pudding mix and cook for one minute, stirring constantly.
- Remove from heat and add powdered sugar.
- Blend and spread over first layer.
- For the third layer:.
- Melt Hershey's Chocolate Bar and spread carefully over the top.
- Chill for 30 minutes.
- Bring to room temperature before cutting into 2 inch squares*this helps to prevent crumbling.
- Store in refrigerator until ready to serve.Makes approx 60 bars.
- *****Cook time is actually chilling time****.
Nutrition Facts : Calories 88.6, Fat 4.9, SaturatedFat 2.4, Cholesterol 11.7, Sodium 38.6, Carbohydrate 10.4, Fiber 0.4, Sugar 8.2, Protein 0.9
WHITEFISH GRENOBLE STYLE
This recipe is adapted from a cookbook entitled Best Recipes of Michigan Inns and Restaurants by Margaret E. Guthrie. This is a menu item served at Arie's Cafe in Plainwell, Michigan. If you ever find yourself in Southwest Michigan, do yourself a favor and have a meal at Arie's Cafe. It's worth going out of your way to find. My sister had her wedding rehearsal dinner there and it holds special memories for me. I hope you enjoy this dish as much as I do . . .
Provided by Northern Cook
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the salt, pepper, and garlic with the flour in a plate or pie plate. Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
- Heat saute pan over medium heat. When hot, add 1 ounce clarified butter. Place fillets in pan, skin side down (**I always use skinless fish). Cook until golden brown, turn over and cook until done.
- Remove fillets onto a plate. While pan is still hot, wipe the pan out with a clean damp rag or paper towels. Place back on the stove. Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes. Pour the warmed Grenoble sauce over the fillets** and serve.
- **After reading the first review of this recipe I wanted to add a final note. The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet. That may help in making the dish more balanced, as opposed to using all of the sauce.
Nutrition Facts : Calories 673.7, Fat 30.5, SaturatedFat 17.9, Cholesterol 192.9, Sodium 1360.3, Carbohydrate 55.7, Fiber 2.7, Sugar 0.9, Protein 42.8
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