Mar 29, 2015

Help! Too Much Chametz!

By now you might have eaten most of the nosh and treats you received for shalach manos. Now comes the hard part…cleaning out your pantry. Figuring out how to use up the last bit of chametz ingredients that you cannot sell or do not want to store over Pesach can be daunting. Whether it’s an open bag of flour, small quantities of chips or nuts or the last cup of brown sugar in the box, our recipes here will allow you to be creative while you produce a mouthwatering treat.  You can stick with each recipe as we have written it or add your own favorite ingredient. As long as you don’t change the ratio of wet to dry ingredients the results will turn out fine. In most cases you will have family members asking for more!

3⁄4 cup margarine, (1 ½ sticks) softened to room temperature
1⁄2 cup peanut butter
1 cup granulated sugar
1 cup brown sugar, light or dark but not brownulated
2 eggs
1 teaspoon almond extract (or both) or 1 teaspoon vanilla extract (or both)
2 cups flour
1 teaspoon baking soda
3 cups rolled oats
1 cup chocolate chips
1 cup craisins or dried fruit, chopped
1 cup chopped nuts

Preheat oven to 350 degrees F. Line two cookie sheets with parchment or silpat mats
In the bowl of your mixer, using the flat beater attachment, cream margarine, peanut butter, and sugars until light and airy.  Add eggs and extracts, mixing well. Stir in dry ingredients, mix well.
Using a medium cookie scoop, form into balls about 1 1/2" in diameter. Place them on the cookie sheets and press down lightly.
Bake for about 15-20 minutes, or until lightly browned. Remove from oven and cool on a rack.


1 cup (2 sticks) margarine, softened to room temperature
1/2 cup granulated sugar
1/2 cup light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups old-fashioned rolled oats
3/4 cup sweetened shredded coconut
3/4 cup butterscotch or nougat chips
3/4 cup roughly chopped dark chocolate
3/4 cup roughly chopped pecans
¾ cup chopped walnuts
3/4 cup roughly chopped salted pretzels
 
Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream together margarine and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
In a medium bowl, whisk together flour, baking soda and baking powder. With the mixer on low, gradually add to the margarine mixture; continue mixing until well combined. Add the oats, coconut, chips chocolate, pecans, walnuts and pretzels and mix on low until just combined.
Using a 2-inch cookie scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cooking spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.


1 cup margarine, softened
1 cup granulated sugar
3⁄4 cup light brown sugar, packed
2 teaspoons vanilla extract
1⁄2 teaspoon salt
2 eggs
2 cups flour
1⁄2 cup unsweetened cocoa
1 teaspoon baking soda
1 1⁄2-2 cups candy-coated chocolate lentils, chopped nuts, chocolate chips, whatever you want

Preheat oven to 375°F.
In a large bowl, beat margarine, sugars, vanilla and salt until creamy. Add eggs and beat well.
In a separate bowl, stir together cocoa, flour, and baking soda. Gradually add to the mixer, beating until well blended (the dough will be quite thick).
Stir in whatever candies or nuts you are using.
Using a cookie scoop, drop onto an ungreased cookie sheet.
Bake 10-12 minutes, until set. Cool slightly before removing from cookie sheet to wire racks to cool completely.



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