1/2 Cup Peanut butter 2 Tbsp. Milk
1/2 Cup Crisco 1 tsp. Baking soda
1/2 Cup Sugar 1 3/4 Cups Flour
1/2 Cup Brown sugar 1/2 tsp. Salt
1 tsp. Vanilla Chocolate stars
1 Egg
Combine creamed and sifted ingredients. Shape 1 teaspoonful into ball and dip in sugar. Bake on greased cookie sheet 5 to 8 minutes at 350 degrees. Remove from oven, press chocolate star in center of cookie. Bake another 3 minutes. Makes 3 dozen.
Sugar Cookie Recipe
1 Cup Butter or margarine, softened 1/2 tsp. Almond extract
1 1/2 Cups Powdered sugar 2 1/2 Cups Flour
1 Egg 1 tsp. Baking soda
1 tsp. Vanilla
Mix thoroughly butter, sugar, egg, vanilla and almond extract. Blend in flour and baking soda. Cover; chill 2 to 3 hours. Heat oven to 375 degrees. Divide dough in half. Roll each half 1/4-inch thick on lightly floured board. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until light brown on edge. Makes approximately 4 dozen 2 to 2 1/2-inch cookies.
Corn Flake Peanut Butter Cookies
1/2 Cup Sugar 1 Cup Peanut butter
1/2 Cup White corn syrup 2 Cups Corn Flakes
Let sugar and syrup come to boil. Stir in peanut butter and 2 cups of Corn Flakes. Drop by spoonfuls onto wax paper.
Turtles
1 pound Pecans
1 pound Chocolate stars
1 pound Caramels
Using a greased cookie sheet, group 2 to 4 pecan halves together. Place 1 caramel on each pecan cluster. Put in oven at 200 degrees for 3 to 4 minutes, until caramel softens. Remove from oven and with fingers press softened caramel around pecans. Cover with 1 chocolate star. Return to oven about 1 minute to soften chocolate. Using knife, spread chocolate to cover top. Let cool until chocolate hardens.
Wedding Cakes
1 Cup Butter or margarine, softened 1 3/4 Cups Flour
1 Cup Powdered sugar 1/2 Cup Finely chopped pecans
1/2 tsp. Vanilla
In a medium bowl with electric at medium speed, cream butter and 1/2 cup sugar until light and fluffy. Add vanilla and flour, continue beating just until well mixed. Stir in nuts. Cover, chill dough for an hour. Preheat oven to 350 degrees. Shape dough into 1-inch balls and place on ungreased cookie sheets. Bake for 15 minutes. Let stand on cookie sheets 2 to 3 minutes before removing to wire rack. Roll in remaining powdered sugar. Cool completely on wire racks, then roll again in powdered sugar. Makes about 3 dozen.
Buckeye Balls
1 1/2 Creamy peanut butter 1 pkg. (16 oz.) Powdered sugar
1/2 Cup Butter, softened 1 Cup Chocolate chips
1 tsp. Vanilla 2 Tbsp. Shortening
Line a baking sheet with wax paper. In a medium sized bowl mix peanut butter, butter, vanilla and sugar with hands to form a smooth dough. Mixture will be very stiff. Shape dough into balls, using 2 teaspoonfuls for each. Place on wax paper and put in refrigerator. In the top of a double boiler over simmering, not boiling water, melt chocolate chips and shortening. When smooth, pour into small bowl or measuring cup. Remove peanut butter balls from refrigerator. Insert a wooden toothpick into a ball and dip into melted chocolate so that three fourths of ball is coated. Return to wax paper, chocolate side down, and remove pick. Repeat with all balls. Refrigerate on wax paper 30 minutes or longer, until chocolate is firm, not sticky. To store, remove balls from wax paper and place in plastic containers, with wax paper between layers to keep separate. Makes about 5 dozen.
Salted Peanut Squares
4 Cups Dry roasted peanuts 2 Cups Peanut butter chips
1/2 Cup Butter 1 can (14 oz.) Sweetened condensed milk
1 pkg. (10 1/2 oz.) Miniature marshmallows 1/2 Cup Creamy peanut butter
Line a 9 x 13 baking pan with foil, spray foil with nonstick cooking spray. Cover evenly with half of the peanuts; set aside. In a 3 quart saucepan, melt butter with marshmallows over low heat. Add peanut butter chips, sweetened condensed milk and peanut butter. Stir till smooth. Quickly pour over peanuts in pan. Sprinkle remaining peanuts on top; press. Cool or chill. Cut into squares. Store in refrigerator.
Caramels
2 Cups Sugar 1/2 Cup Margarine
2 Cups Light corn syrup 2 Cups Evaporated milk
1/8 tsp. Salt 1 tsp. Vanilla
In a 3-quart heavy saucepan, combine sugar, corn syrup and salt. Cook over medium-high heat until mixture reaches 244 degrees, stirring occasionally. Add butter and gradually add evaporated milk so that mixture does not stop boiling. Stirring constantly, cook rapidly to 244 degrees again. Remove from heat, add vanilla and pour mixture into a buttered 9-inch square baking pan without scraping the sides of the saucepan. Cool thoroughly before cutting. Makes 81 1-inch caramels.
Buttery Peanut Brittle
2 Cups Sugar 1 Cup Margarine
1 Cup Light corn syrup 2 Cups Peanuts, chopped
1/2 Cup Water 1 tsp. Baking soda
Heat and stir sugar, syrup and water in a 3-quart saucepan till sugar dissolves. When syrup boils, blend in butter, stir often after 230 degrees. Add nuts at 280 degrees; stirring constantly to 305 degrees. Remove from heat. Quickly stir in baking soda, mixing well. Pour onto 2 cookie sheets. Stretch thin by lifting and pulling from edges with forks. Loosen from pans as soon as possible. Breakup.
Creamy Double Decker Fudge
1 Cup Peanut butter chips
1 can (14 oz.) Sweetened condensed milk, divided
1 tsp. Vanilla, divided
1 Cup Chocolate chips
Line 8-inch square pan with foil. In small microwave-safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave at HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla; spread evenly into prepared pan. In microwave-safe bowl, place remaining sweetened condensed milk and chocolate chips; repeat above microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly on peanut butter layer. Cover; chill until firm. Cut into 1-inch squares. Cover; store in refrigerator.
No Name Goodies
Spread peanut butter on Ritz crackers. Dip in melted almond bark. Place on waxed paper.
Chocolate Peanut Butter Chip Fudge
2 Cups Chocolate chips Dash salt
1 can Sweetened condensed milk 1 Cup Peanut butter chips
1 tsp. Vanilla
Line 8-inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips through mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. remove from pan; peel off foil. Cut into square. Store tightly covered in refrigerator.
Foolproof Dark Chocolate Fudge
3 pkgs. (6 oz.) Chocolate chips 1/2 to 1 Cup Chopped nuts
1 can (14 oz.) Sweetened condensed milk 1 1/2 tsp. Vanilla
Dash salt
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Butterscotch Fudge
1 Cup Finely chopped walnuts, divided 1/4 Cup Butter
1 jar (7 oz.) Marshmallow creme 1/4 tsp. Salt
1 1/2 Cups Sugar 2 Cups Butterscotch chips
2/3 Cup Evaporated milk
Line 8-inch square pan with foil. Spread 1/2 cup walnuts evenly on bottom of pan; set aside. In heavy saucepan, combine marshmallow creme, sugar, milk, butter and salt. Bring to full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add butterscotch chips; stir until morsels are melted and mixture is smooth. Pour into prepared pan. Sprinkle with remaining 1/2 cup walnuts on top. Chill until firm, about 2 hours.
Grandma's Peppermint Candy
1 pkg. White chocolate bark
1 box large candy canes, crushed
Melt chocolate in double boiler. Add crushed candy canes. While hot, pour into large cookie sheet. Put in freezer until set. Break into pieces and bag.
Grandma's Caramel Oatmeal Chewies
1 3/4 Cup Oatmeal 3/4 Cup Margarine, melted
1 1/2 Cup Flour 1 bag (14 oz.) Vanilla caramels
3/4 Cup Brown sugar 1/4 Cup Water
1/2 tsp. Baking soda 1 Cup Chopped nuts
1/4 tsp. Salt, optional 1 Cup Chocolate chips
Heat oven to 350 degrees. Grease 9 x 13 baking pan. Combine oatmeal, flour, brown sugar, baking soda and salt. Add margarine, mixing until crumbly. Reserve 1 cup oats mixture for topping; press remaining mixture onto bottom of prepared pan. Bake 10 minutes; remove from oven. Meanwhile, combine caramels and water in medium saucepan. Melt over low heat, stirring until caramels are melted and mixture is smooth; remove from heat. Sprinkle nuts and chocolate chips over partially baked base. Drizzle caramel mixture over nuts and chocolate pieces to within 1/4-inch of pan edges; sprinkle with reserved crumb mixture. Continue baking 15 to 18 minutes or until light golden brown. Cool completely; chill until chocolate is set. Cut into bars. Store tightly covered in cool, dry place.
Grandma's Chocolate Clusters
2 pounds White chocolate or almond bark
1 Cup Creamy or chunky peanut butter
2 Cups Salted dry roasted peanuts
3 Cups Miniature marshmallows
4 Cups Rice Krispies
Melt white chocolate and peanut butter in microwave or double boiler, stirring often to mix well. Add all remaining ingredients; stir with wooden spoon to coat evenly. Drop by teaspoonfuls onto waxed paper.
Grandma's Toffee Candy
2 Cups Butter 2 Tbsp. Corn syrup
2 Cups Sugar 1 tsp. Vanilla
6 Tbsp. Water
Start melting butter in heavy saucepan, 2 quarts, over low heat. Gradually add sugar, stirring constantly. Blend in water and syrup. Set candy thermometer in and cook until it reaches 300 degrees. Remove from heat and stir in vanilla. Pour into buttered jellyroll pan. Cool a little and pour 1 package of melted chocolate chips over the top. Break apart into pieces when cooled completely.
Grandma's Caramels
2 sticks Butter 2 cans Sweetened condensed milk
2 Cups Light corn syrup 1/2 Cup Flour
2 Cups Sugar 1 tsp. Vanilla
In heavy saucepan, melt butter, add corn syrup and sugar. Boil for 5 minutes over medium heat, stirring constantly. Remove from heat, add 1 1/2 cans of the milk. Still off the heat add and mix thoroughly the flour and rest of the milk together. Then add to the hot mixture. Put back on stove stirring constantly. Boil until mixture is dark and form is hard ball, to about 250 degrees. Butter a jellyroll pan and pour into pan. Cut before they get too hard.
Grandma's Nestle's Chocoroons
1 1/2 Cups Flour 1/4 Cup Sugar
2/3 Cups Nestle Quick 2 Egg yolks
1 1/2 tsp. Baking powder 1 Tbsp. Milk
1/4 tsp. Salt 1/2 tsp. Vanilla
1/2 Cup Butter
Mix together. Divide dough in half. Roll each half out. Put cococut filling on top of one half of the dough. Carefully place the other rolled out half of the dough on top. Cut into 3 x 1-inch rectangles. Bake in a 325 degree oven for 12 to 15 minutes. Remove from oven and frost when cooled.
Coconut Filling:
2 Egg whites, beaten 7 oz. Coconut
1/2 tsp. Vanilla 1 Tbsp. Water
1/4 Cup Sugar
Chocolate Frosting:
1/2 Cup Nestle Quick 2 Tbsp. Boiling water
2 Tbsp. Butter 1 Cup plus 2 Tbsp. Powdered sugar
Mix Nestle Quick, butter and water together and add enough powdered sugar as desired.
Grandma Nick's Christmas Wreath Cookies
1/2 Cup Margarine
30 Large Marshmallows or 4 Cups Miniature marshmallows
1 to 2 tsp. Green food coloring
1/2 tsp. Vanilla
1 1/2 Cups Each Cornflakes, Cheerios and Rice Krispies
Red Hots
Melt margarine and marshmallows; add food coloring and vanilla. Add the cereals, stirring until all flakes are green. Shape into wreaths. Decorate with red hots for holly berries.
Note: These are not very fun to shape into wreaths. I think it may need more marshmallows.
Cookie Press Sugar Cookies
1 1/2 Cups Butter or Margarine, softened
1 Cup Sugar
1 Egg
1 tsp. Vanilla
3 1/2 Cups Flour
Preheat oven to 375 degrees. In a large bowl, beat butter on medium speed of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate. Fill cookie press, fitted with disk of your choice, with dough. Press dough onto cookie sheet 1 inch apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10 to 12 minutes or until firm but not brown. Cool 2 minutes on cookie sheet; remove to wire rack. Repeat with remaining dough. Makes 6 to 7 dozen cookies.
Thumbprint Cookies
1 batch of Cookie Press Sugar Cookie dough prepared according to directions
Finely chopped pecans
Jam of your choice
Preheat oven to 375 degrees. Roll the dough into 1 inch balls and roll into the pecans; place on cookie sheet. Make a well in the center of each cookie, using either your thumb or melon baller. Fill each well with a teaspoonful of jam. Bake 10 to 12 minutes or until firm but not brown. Cool 2 minutes on cookie sheet; remove to wire rack.
Chocolate Chip Snowball Cookies
1 batch of Cookie Press Sugar Cookie dough prepared according to directions
1 Cup Mini-Chocolate chips
Powdered sugar
Preheat oven to 375 degrees. Prepare dough as directed; stir in mini-chocolate chips. Roll the dough into 1 inch balls; place on cookie sheet. Bake 10 to 12 minutes or until firm but not brown. Cool 2 minutes on cookie sheet. Roll each cookie in powdered sugar; cool on wire rack.
