The Cookie Caper

1/2 cup margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
24 Rollos or other chocolate covered caramel drops
granulated sugar

Mix margarine, peanut butter, egg and sugars. Sift flour, baking powder,
soda and salt together. Add dry ingredients to margarine mixture. Roll dough
into balls. Place one chocolate covered caramel drop in center of each ball.
Roll each ball in granulated sugar and place on a lightly greased baking
sheet. Bake for 10 minutes at 375 degrees. Makes 24 cookies.

--brownie--

1 cup butter
4 oz. unsweetened chocolate
2 cup sugar
1 1/2 cup flour
4 eggs, slightly beaten
1 tsp. salt
1 tsp. baking powder
2 tsp. vanilla
1 cup chocolate chips

--filling--

1/4 cup sugar
2 Tbs.. butter, softened
3 oz. cream cheese
1 egg
1 Tbs.. flour
1/2 tsp. vanilla

Heat oven to 350° F.  In 2 qt. saucepan combine 1 cup butter and =
unsweetened chocolate.  Cook over medium heat, stirring occasionally, until =
melted.  Stir in remaining brownie ingredients except chocolate. chips.  Fold =
in chocolate. chips.  Spread half of batter into greased 13 x 9 pan.
In small bowl stir together all filling ingredients.  Spread over =
brownie mixture.  Spoon remaining batter over cream cheese, batter will =
not completely cover cream cheese mixture.  Bake 30-35 mins., or until =
brownies begin to pull away from sides.

60g butter
1/4 cup honey
1 cup wholemeal self raising flour
1/4 cup white flour
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 cup unprocessed bran
ICING
2/3 cup icing sugar
1 Tbs. lemon juice
1 tsp. honey

Cream butter and honey together.  Add sifted flours, cinnamon and
ginger.  Return husks from the wholemeal to the bowl.  Add bran, mix
all ingredients well.  Turn on to a lightly floured surface, knead
lightly until smooth.  Wrap dough in plastic wrap, refrigerate 30
minutes.  Roll out between two sheets of plastic wrap to 5 mm
thickness.  Cut with 5 cm fluted cutter.  Place on a lightly greased
oven trays and bake in a moderate oven 8 - 10 minutes or until golden
brown.  Remove from the trays and dip tops into icing while still
warm.
ICING:-  Sift icing sugar into a bowl.  Add lemon juice and honey and
mix well.

               ----COOKIES----
  1        cup                  brown sugar
  1/2      teaspoon             salt
  1/2      cup                  butter, softened
  1                            egg
  1/2      teaspoon             vanilla
  1 3/4    cup                  flour, sifted
  1/2      teaspoon             baking powder
  1/4      teaspoon             baking soda
  1/4      teaspoon             cinnamon
               ----GLAZE----
  1 1/2    cup                  confectioner's sugar
  1                             egg white, slightly beaten
  1        tablespoon           butter, melted
  1/8      teaspoon             salt
  1/2      teaspoon             vanilla
  1                             food coloring (optional)

Mix sugar, salt and butter thoroughly.  Add egg and vanilla and beat till
fluffy. Sift flour, baking powder, soda and cinnamon and add to mixture.  Chill
well, several hours, or overnight MAKE THE GLAZE:  Mix the glaze ingredients
together until smooth. Roll the dough out until it is about 1/8 inch thick. Cut
into fancy shapes and bake on ungreased cookie sheet for 8-10 minutes at 350
degrees F.  Let cool and glaze.

  2        cup                  oats, quick or instant
  1        cup                  brown sugar (packed)
  1/2      cup                  butter, melted
  1/2      teaspoon             vanilla extract

Mix oats and brown sugar, mix in butter and vanilla. Divide mixture evenly in 2
ungreased 8 inch square pans, spread evenly. Bake at 375 degrees F. for about 10
minutes or until it looks golden brown. Squares will be soft, but will harden
when cool.  Allow to cool for 5 minutes, then mark in squares with a sharp
knife. Loosen edges and allow to cool before removing from pans.

  2    cup      flour
  1/2  cup      confectioner's sugar
  1    cup      butter
  4           eggs
  2    cup      sugar
  1    dash       salt
  1/3  cup      lime juice
  1           confectioner's sugar

Preheat oven to 350 degrees F.  Combine flour and powdered sugar; cut in the
butter. Press mixture into a 13x9-inch baking pan. Bake at 350 degrees F. for
20-25 minutes, or until golden. Beat eggs at high speed with electric mixer
until light and pale yellow. Gradually add sugar, salt, then lime juice,
continuing to beat at high speed. Pour lime mixture over hot crust and return to
350 degree F. oven for 20-25 minutes or until golden. Sprinkle at once with
powdered sugar. Cool.  Cut into bars.

12 oz. semi sweet chocolate chips
14 oz. sweetened condensed milk
2 Tbs.. butter
2 cups dry roasted peanuts
10 1/2 oz. mini marshmallows

Melt morsels with milk and butter. Remove from heat. In large bowl combine
nuts and marshmallows. Fold in chocolate mixture. Spread in wax paper lined
9 by 13 pan. Chill 2 hours until firm. Remove from pan and peel off wax
paper. Cut into squares. Store at room temp.

2 lb.. almond bark
1 cup crunchy Peanut Butter
2 cups dry roasted peanuts
2 cups mini marshmallows
2 cups rice Krispies

Melt almond bark in double broiler or microwave (watch closely). Blend in
peanut butter. Add rest of ingredients. mix gently. Drop by teaspoonfuls
onto wax paper lined cookie sheets. Refrigerate to set. Keep refrigerated.

1 cup semi-sweet chocolate chips
1/3 cup evaporated milk
1 1/2 cups sifted powdered sugar
1/3 cup chopped nuts
1/3 cup chopped maraschino cherries, well drained
1 1/4 cup coconut OR chopped nuts

Melt chocolate and milk over low heat. Remove from heat. Stir in powdered
sugar, nuts and cherries, mix well. Chill until cool enough to handle. Shape
into 1 inch balls and roll in nuts or coconut. Chill at least 4 hours. Keep
chilled.

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

Mix sugar and corn syrup in 3 qt. sauce pan until mixture boils. Remove from
heat. Stir in peanut butter; mix well. Add Rice Krispies, stirring until
blended. Press mixture into buttered 13x9x2 inch pan. Melt chocolate and
butterscotch chips together over low heat. Remove from heat and spread over
Rice Krispies mixture. Cool until firm. Cut into squares.

2 Tbs.. vanilla frosting
12 vanilla wafers
2 Tbs.. green tinted coconut
6 chocolate covered round mint cookies or patties
Honey, warmed
Sesame seeds

For each hamburger cookie, spread 1/2 tsp. of frosting on flat side of
vanilla wafer. Place 1 tsp. coconut and 1 mint cookie on frosting. Spread
flat side of second vanilla wafer with 1/2 tsp. frosting; place frosting
side down on mint cookie. Brush top of "hamburger" with honey; sprinkle with
sesame seeds. Repeat to make 5 more cookies.
Makes 6 cookies.

4 cups butterscotch chips
1 large can (7 c.) chow mien noodles
1 can (2 c.) Spanish peanuts

Melt chips over low heat. Remove from heat. Stir in chow mien noodles and
peanuts. Drop by tablespoonful onto wax paper to let harden. (You can also
use chocolate or caramel chips)

2 cups sugar
4 Tbs.. cocoa
1 tsp. vanilla
1/2 cup milk
1/2 cup butter
3/4 cup peanut butter
3 cups oats (I prefer quick cook but any are fine)

Bring the first 5 ingredients to a boil and remove from heat. Add peanut
butter and oats; mix well. Drop by tsp. on to wax paper. Let cool until set.

3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 oz. chocolate chips

Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in
cereal. Pat into a 8x8 lightly greased pan. Melt chocolate chips and spread
over top.

6 oz. butterscotch chips
1/4 cup light corn syrup
2 Tbs.. milk
2 Tbs.. butter
1 tsp. vanilla
3 1/2 cups puffed corn cereal
1 cup broken pretzels

Mix first 5 ingredients in saucepan. Melt over low heat, stirring
constantly. Remove from heat and stir in cereal and pretzels. Drop by
rounded tablespoonful onto wax paper and allow to harden.

2 cups peanut butter, creamy or chunky
2 cups graham cracker crumbs
1 cup confectioners' sugar
1/2 corn syrup, dark or light
1/4 cup semisweet chocolate chips, melted (optional)
Colored sprinkles (optional)

In a large bowl, combine peanut butter, graham cracker crumbs,
confectioners' sugar, and corn syrup.  Mix until smooth.  Shape into
1 inch balls.  Place on waxed paper lined cookie sheets.  Drizzle melted
chocolate over balls or roll in colored sprinkles.  Store covered in
refrigerator.  Makes about 5 dozen cookies.

I box of Nabisco Nilla Wafers . Break them up , then chop them up in a
blender until it's powder
1 cup of walnuts in the blender
4 tablespoons of powdered cocoa
4 tablespoons of karo syrup (corn syrup) or honey
1/2 cup of dark rum

Mix all ingredients together well. Roll ingredients into small balls
with your hands. Roll rum balls in powdered sugar. Store rum balls in an
air tight tin for at least 1 week, to age. They taste better that way.
ENJOY !

1 lb. powdered sugar
1 cup butter or margarine
2 cups peanut butter
12 oz. chocolate chips
1/2 block paraffin wax

Mix first 3 ingredients. Shape into  balls. Chill or freeze. Melt chocolate
chips and wax in the top of a double boiler. Dip balls (using a toothpick)
into hot chocolate mixture. Place on waxed paper until cool.

1 1/2 cup pitted dates (8 oz.)
1 1/2 cup orange juice
2 1/2 cup flour
1/2 tsp. salt
1 1/2 cup brown sugar
3/4 cup cold margarine, cut small
1 cup flaked coconut
1 cup chopped walnuts
1 1/2 cup quick cooking oats
powdered sugar, for sprinkling

Cook date and orange juice over medium heat 20-25 minutes, or until thickened,
stirring occasionally to break up dates.  Remove from heat.  Preheat oven to
350° F.  Combine flour, sugar and butter until coarse crumbs.  Add coconut,
nuts and oats, until just blended.  Place 1/2 in ungreased 9x13".  Cover with
wax paper and press flat.  Spread filling to 1/2" of edges.  Top with
remaining oat mixture, and flatten slightly.  Bake 35-40 minutes, or until
golden brown.  Cool on rack.  Cut in serving sizes, and sprinkle with the
powdered sugar

1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 1/4 cups all-purpose flour
1/8 teaspoon baking soda
3/4 cup HERSHEY'S Syrup
2 cups (12 ounce package) Reese's Peanut Butter Chips, divided

Heat oven to 350'F. In large mixer bowl cream butter or margarine, sugar and
vanilla. Add eggs: beat well. Combine flour and baking soda; add alternately
with chocolate syrup to creamed mixture. Stir in 1 cup peanut butter chips:
reserve remaining 1 cup chips for frosting. Pour batter into greased
13x9x2 inch pan; bake 30 to 35 minutes. Cool;
frost with Peanut Butter Brownie Frosting. Cut into 24 squares.

Peanut Butter Brownie Frosting: Combine 1/3 cup sugar, 1/4 cup evaporated
milk and 2 tablespoons butter in a small saucepan. Stir over medium heat
until mixture comes to full boil; remove from heat. Quickly stir in reserved
1 cup Reese's Peanut Butter Chips until melted: add 1 teaspoon vanilla. Beat
to spreading consistency.