Nancys Prayer Bars Food

PRAYER BARS

Steps:

• 1st layer (first 8 ingredients):.
• Melt butter and cocoa; add graham crackers, vanilla, egg, 1/2 cup powdered sugar, coconut, and chopped nuts.
• Press mixture into a 9x13 pan.
• Put in refrigerator to set while making 2nd layer.
• 2nd Layer:.
• Cream butter until light and fluffy.
• Mix in milk and pudding.
• Beat in 2 cups powdered sugar until smooth.
• Spread over first layer. Put in refrigerator to set.
• Top:.
• When set, melt chocolate bar and spread over top.

NANCY'S PRAYER BARS

Steps:

• For the first layer:.
• Melt butter and cocoa together over hot water(double boiler) or in a saucepan over very low heat.
• Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat.
• Set aside.
• Mix nuts,crumbs and coconut if desired and add to first mixture.
• Mix well and press into a 13x9 pan.
• Chill for about 30 minutes.
• For the second layer:.
• Melt butter, cream and vanilla.
• Add pudding mix and cook for one minute, stirring constantly.
• Remove from heat and add powdered sugar.
• Blend and spread over first layer.
• For the third layer:.
• Melt Hershey's Chocolate Bar and spread carefully over the top.
• Chill for 30 minutes.
• Bring to room temperature before cutting into 2 inch squares*this helps to prevent crumbling.
• Store in refrigerator until ready to serve.Makes approx 60 bars.
• *****Cook time is actually chilling time****.

DREAM WHIP PIE

Steps:

• Mix all ingredients together. Divide in half.
• Pour into the 2 graham cracker pie shells.
• Chill in refrigerator over night.
• Get ready to make more and share with others..

WHITEFISH GRENOBLE STYLE

Steps:

• Mix the salt, pepper, and garlic with the flour in a plate or pie plate. Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
• Heat saute pan over medium heat. When hot, add 1 ounce clarified butter. Place fillets in pan, skin side down (**I always use skinless fish). Cook until golden brown, turn over and cook until done.
• Remove fillets onto a plate. While pan is still hot, wipe the pan out with a clean damp rag or paper towels. Place back on the stove. Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes. Pour the warmed Grenoble sauce over the fillets** and serve.
• **After reading the first review of this recipe I wanted to add a final note. The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet. That may help in making the dish more balanced, as opposed to using all of the sauce.