"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

7-Layer Cookies Recipe

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This recipe for 7-Layer Cookies, by , is from Thatcher' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Jan


1 stick butter
1 c. graham cracker crumbs
1 c. coconut
6 oz. package semi sweet chocolate chips
6 oz. package butterscotch chips
1 can Eagle Brand sweetened condensed milk
1 1/2 cups chopped pecans

Melt butter in bottom of 9X13 pan on stove top.

Sprinkle the following in layers:

1) graham cracker crumbs
2) coconut
3) chocolate chiips
4) butterscotch chips

Drizzle with Eagle Brand milk

Top with chopped pecans

Bake at 350 for 30 minutes.

Cool before cutting.

Personal Notes:
Personal Notes:
To make a different version of this, skip the coconut and replace butterscotch chips with peanut butter chips. Can use chopped peanuts instead of pecans if desired.




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