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I always enjoy finding a recipe that is an alternate version of something I make in my own home.
I will often sit for a while and review the differences, and let my imagination run wild with ideas on how one recipe became many, and how many sets of hands it must have passed through that it might have been changed by.
This recipe is a bit like one of my favorites, we call them Scotcheroos… but it’s so wildly different, too, and from a whole different culture of people across the country.
As printed in “Cooking with the Horse & Buggy People – A collection of over 600 Favorite Amish Recipes from the Heart of Holmes County, Ohio,” provided by Mrs. Eli J. Mast:
1 ½ cups oleo
2 ¼ cups white sugar
3 tsp vanilla
2 ¼ cups flour
6 tbsp cocoa
¾ tsp salt
1 ½ tsp baking powder
½ cup nuts
Bake at 325° for 15 – 20 minutes. Top with 2 cups miniature marshmallows. Put back in oven until marshmallows are soft or a little toasted. Not too hard. Take out and cool.
1 pkg butterscotch chips (18 oz)
2 ¼ cups peanut butter
4 ½ cups Rice Krispies
Melt chips and peanut butter in double boiler. Add Rice Krispies. Spread on top.