Toffee Bran Bars

3/4 C all purpose flour
3/4 C 100% bran, divided
1 1/4 C firmly packed light brown sugar, divided
1/2 c. margarine, melted
2 eggs, slightly beaten
1 tsp baking powder
1 tsp vanilla extract
1 C semi-sweet chocolate chips
1/2 C flaked coconut, toasted
1/3 C walnuts

preheat to 350

in small bowl combine

-1/2 C bran
-1/2 C brown sugar
-Margarine

Press in bottom of 13x9x2in pan, bake 10 min and set aside.

 med-sized electric mixer beat these items at high speed until foamy:

-Remaining 1/4 C bran
-3/4 C brown sugar
-eggs
-baking powder
-Vanilla

Spread over prepared crust, bake additional 25 min, or until set.

Remove pan from oven, sprinkle with chocolate chips, let stand for 5 min

spread melted chips around gently before topping with coconut and walnuts in alternating diagonal strips over chocolate.

Cool completely, cut into bars.

Grandma Teasdale's Pumpkin Coconut Bread

1 1/3 C oil
5 eggs (beaten)
1 small can pumpkin

Beat together and add:

2 C sugar
2 C flour
2 pkg coconut cream pie filling
1 tsp Cinnamon
1 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
Nuts (optional)


Makes 4 small or 2 large loaves
325 degrees
45 min for small loaves
60 min for large laoves

Danish Puffed Pastry

1/2 c. butter
1 c. flour
2 tbsp. cold water

Combine butter and flour. Then add water and stir well. Spread
on ungreased cookie sheet to thinly cover.

1/2 c. butter
1 c. boiling water
1 tsp. almond flavoring
1 c. flour
3 eggs

Combine butter and water in pan and bring to a boil. Add almond flavoring. Remove from heat. Stir in flour. Add eggs, one at a time, beating well after each. Spread over bottom layer. Bake at 425 degrees for 25 minutes. Frost while hot with frosting made of following:

1 1/2 c. powdered sugar
2 tbsp. butter
2 tbsp. milk (or more to make thin frosting)
1 tsp. almond flavoring

Sprinkle with coconut and slivered almonds (optional)