No Egg Desserts – Entry Three

Four exhibits are presented today in defense of deliciousness without eggs. Next week I will be back from vacation and moving on from the egg issue.

Bakeless Chocolate Chip Cookies

From the kitchen of Verla Powers

    2 c sugar                                                   

    ¼ lb. butter                                             

    ½ c. milk                         

    ½ c. chopped walnuts

    ½ c. coconut  

    3 c. quick oatmeal

    1-6 oz. package semi-sweet chocolate chips.                                      

Combine walnuts, coconut, quick oats, and chocolate chips in a large bowl. Combine sugar, butter, and milk in a small saucepan. Bring to boiling point, then boil for 1 minute.  Pour over dry ingredients and stir until chips are totally melted and ingredients are evenly distributed. Drop quickly by spoonsful onto waxed paper.

Yum Yum Bars

From the kitchen of friend, Nora Howell

    2 c. flour                                                      

    1 c. sugar                                                      

    1 c. butter                                               

    2½ c. quick oats                                             

    1 lb. dates                                                     

    ¼ c. sugar                                                    

Combine flour and sugar. Cut butter in thoroughly with a pastry blender. Stir in quick oats. Press half of mixture into bottom of a 9" x 13" baking pan. Cook dates in small amount of water and 1/4 c. sugar. Spread the filling evenly on the bottom layer (to within 1/8” of sides). Top with remaining crust mixture and pat evenly over date filling. Bake at 350° for 20-25 minutes (until the surface is golden brown). Cool and cut into bars.

Oatsie Bars

From the kitchen of mother, Verla Lacy

    2 c. quick oats                                           

    ½ c. brown sugar                                            

    ½ c. butter (melted)            

    ½ c. dark corn syrup         

    ½ tsp. salt                        

    1 tsp. vanilla extract 

    1-6 oz. package semi-sweet chocolate chips (melted) 

    ½ c. nuts, chopped                         

Mix oatmeal and brown sugar together in medium bowl. In small bowl, stir together melted butter, syrup, salt, and vanilla. Pour this mixture into the oatmeal mixture and mix thoroughly. Press into the bottom of a well-greased 9" X 9" baking pan. Bake 8-10 minutes @ 400° (until top bubbles). Cool. Spread melted chocolate on top and sprinkle with nuts. Chill. Cut into bars.

Peanut Butter Mousse

From the kitchen of daughter, Coleen Walker

    1½ c. whipping cream                                         

    7-oz jar marshmallow crème                                     

    1½ tsp. vanilla extract                                      

    ¾ c. creamy peanut butter                                     

    Topping (chopped peanuts/pecans/chocolate curls)                

Mix vanilla and heavy cream.  Beat ¼ cup cream mixture and marshmallow Crème in electric mixer until smooth. Beat in peanut butter. Set aside. Beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Chill at least 2 hours. Garnish with nuts or chocolate curls.