#2567 - Crunch Bars

(by Shirley McNevich)

1 cup white sugar
1 cup softened butter
1/4 cup Grandma's (brand) unsulfered molasses
1 egg yolk
1 tsp. vanilla
2 cups flour
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 cup raisins (optional)
1 cup shelled peanuts
1/3 cup Jif peanut butter

In a mixer add white sugar and softened butter--beat. Add molasses, egg yolk and vanilla--beat. Add flour--beat. Remove bowl from mixer--add 1 cup of the chocolate chips--stir. Press the dough into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-30 minutes. In a saucepan add remaining chocolate chips, raisins, peanuts and peanut butter--heat over medium low heat while stirring until mixture is melted and mixed. Spread peanut butter mixture over the baked crust. Cool completely. Refrigerate until cold, then cut into bars or squares.

#1161 - No Crust Shoo Fly Pie

(by Ruth Garrett - friend)

1 cup Grandma's (brand) unsulfered molasses
1 cup boiling water
3 cups flour
1 cup white sugar
1/2 tsp. salt
1 tsp. baking soda
1 cup Crisco shortening
2 - 9" pie plates

In a bowl add flour, white sugar, and salt--stir. Add Crisco--mix with your hands until it makes crumbs--set aside. In a separate bowl add molasses, boiling water, and baking soda--stir until it fizzes. Grease both pie plates with Pam. Pour half of the crumb mixture into each of the pie plate. Pour half of the molasses mixture SLOWLY on top of the crumb mixture in each pie plate. Use your forefinger to LIGHTLY stir the molasses and crumb mixture together. Bake at 400 degrees for 35 minutes--test with a toothpick for doneness.