This is a sweet bread similar to the recipe we made in cans years ago. While I would not recommend baking this in cans, if you can find a round bread baking tin, fill it a little more than half full and place on center rack to bake.
We reduced the sugar from the original recipe, but reduce it further if desired. Toasted with a little butter is our favorite way to eat it.
I was reading a book about Alaska that mentioned these cookies. This is a combination of a few different recipes I found and us changing it a little.
If using sweetened coconut, reduce sugar!
A simple recipe we found that is great for anyone learning how to cook or a quick treat. These are an easy version of buckeyes or peanut butter cups.
These are a very rich!
While we have made extra batches of these for sharing or to have on hand for a quick dessert, we usually skip the jar and just make a batch of these fudgy brownies.
A simple oatmeal cookie without any flour. Be sure to check your oats if you need them to gluten free.
A soft, cake like cookie. This is a very sweet cookie, so reduce sugar if desired. While mini chocolate chips are preferred, I think these are best with a mix of dark chocolate and milk chocolate chips.
Andrea learned how to make these cookies while working in the kitchen over the past few summers. This is our favorite way to make them.
We are studying world history and geography this year. As part of geography, we look for unique international recipes that we can try. While looking, I found a few recipes for “Moose Fart” no bake cookies. It seems they are from Newfoundland, but other places have similar recipes with different names.
These are good, but very sweet. We tried adding more graham cracker crumbs and less coconut, but they were dry and not so good. They would be extra good with nuts, so we added optional pecans to the recipe. When we shared the original recipe with friends, they disappeared very quickly.
To make the chocolate version, check out the notes.
