1/2 c. cornstarch (yes i wrote 1/2 cup. just trust me)
Cream butter and sugar. Sift flour and cornstarch. Mix together and blend well. Spread on the bottom of two 9x13 pans. Bake at 300 for 15 minutes.
Yummy Nutty Layer:
1 1lb brown sugar
4 TBSP flour
1/2 tsp baking powder
4 tsp vanilla
1 lb chopped walnuts
1 c. flaked, sweetened coconut
Beat eggs and brown sugar until very light. Add flour, baking powder and vanilla. Mix in nuts and coconut. Spread on top of baked shortbread. Bake 15 minutes at 300 degrees then raise temp to 350 degrees and bake for 5 more minutes.
Grease a large cookie sheet. Place a single layer of crackers (they can touch). oil sugar and butter together for 3 min. Pour over crackers. Bake for 5 minutes or until crackers are floating and bubbly. Remove from oven and pour on the chocolate chips. Place back in oven until chips are soft. Take out of oven and spread chips with a spatula. Sprinkle on the nuts. When cool, break apart.
Two sisters trying to make their families happy one dinner at a time
The Ten O' Clock Chef Philosophy
Trying to cook at dinner time normally leads to disaster at our homes. By early evening, young children are cranky, older children need to be chauffeured to sports or music practice, and homework needs to be done. Without a game plan, we usually end up eating grilled cheese sandwiches or, even easier, fast food. In a nutshell, dinnertime was seriously kicking our butts. Thus, the Ten O'Clock Chef idea was born. The only available time we had to cook, was either ten o'clock in the morning, or ten o'clock at night (or thereabouts). We needed healthy, fast, delicious meals that we could make ahead and serve at dinner. So, join us in this quest to have a make ahead meal every day, in the hope that our lives will run smoother and our husbands will be happier.