Peanut Butter Fudge

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Ingrients & Directions


1 c Sugar
2 tb Butter
1 ts Vanilla
1/4 lb Peanut butter
1 c Brown sugar
1/2 c Evaporated milk
1 c Marshmallows
1 ds Salt

Cook sugar, butter, milk, and salt to soft ball stage (234 – 238 F). Add
the marshmallows and peanut butter just before removing from the fire. Do
not stir. Cool to room temperature. Add flavoring. Beat until mixture is
creamy, thick, and will hold its shape when dropped from a teaspoon. Pour
into well-buttered, shallow pan. Cut in squares.

Mary Miller, Robinson, PA
in The Household Searchlight cookbook

Yields
12 Squares

Maple Fudge

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Ingrients & Directions


1 tb Flour
1 c Granulated White Sugar
2 c Maple Syrup
1/4 c Corn Syrup
1/2 c Milk or Cream
1 tb Butter

Mix flour and sugar in a saucepan. Add maple syrup, corn syrup, and
milk. Cook over low heat, stirring occasionally to soft ball stage.
(232-236 degrees) Remove from heat and drop butter on top. Cool to
lukewarm; beat until glossy look begins to leave. Pour quickly into
buttered pan.

SOURCE:Carole Lathrop

Yields
6 servings

Pastel Cookies

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Ingrients & Directions


3/4 c Butter or Margarine
1/4 c Sugar
2 Eggs
1 ts Vanilla Extract
1 ts Almond Extract
1 pk Cherry Jello (3 oz)
2 1/2 c Flour
1 ts Baking Powder
Chocolate Streusels
Green Sugar

Cream Butter, Sugar, Eggs, add Extracts and Jello Powder. Sift in
flour and baking powder.

Roll pieces of dough into 3/4″ balls. Place 3″ apart on ungreased
baking sheet, flatten with bottom of large glass. Sprinkle green
sugar around the edge, throw some Chocolate Streusels in the middle.
Nonpareils can be used, but that’s messy!

Bake in 400oF (preheated oven) for 6-8 min. Keep in tightly covered
container. Makes about 4 doz.

GREEN ONES: same as above, but use LIME JELLO (instead of Cherry)
LEMON EXTRACT (instead of Almond) DO use green sugar for the edges on
this one, too, I’ve tried red and it fades and doesn’t look good. The
green gets real intense, just right for X-mas.

RED ONES:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings

Snicker’s Cookies

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Ingrients & Directions


1/2 c Sugar
1/2 c Firmly packed brown sugar
1/2 c Margarine or butter;
-softened
1/2 c Peanut butter
1 ts Vanilla
1 Egg
1 1/2 c All purpose flour
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
10 Snicker’s fun size candy
-bars

Heat oven to 375. In large bowl combine sugar, brown sugar, margarine,
peanut butter, vanilla and egg; beat well.

Lightly spoon flour into measuring cup; level off. Add flour, baking
powder, baking soda and salt to sugar mixture; mix well.

Shape about 1/3 cup dough smoothly around each candy bar making sure bar is
completely covered. Place 4 inches apart on ungreased cookie sheets. Bake
at 375 for 13 to 16 minutes or until golden brown. Cool 10 minutes; remove
from cookie sheets. Cool completely.

NOTES : Can be made as cookie pops: Securely insert a wooden stick into
small end of each candy bar forming a lollipop. Shape about 1/3 cup dough
smoothly around each candy bar making sure bar is completely covered.

Yields
10 Servings

Cocoa Cookies

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Ingrients & Directions


See below

Mix and boil for 1 minute: 2 cups sugar 1 cube margarine 1/2 cup milk
Remove from heat and add: 5 Tbls. cocoa 1/2 tsp vanilla 3 cups quick
cooking oats Mix well Let cool Drop by spoonful onto wax paper.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings

Chewy Fig Oatmeal Cookies

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Ingrients & Directions


1/4 c Brown sugar, firmly packed 1/2 ts Cinnamon
1/2 c Honey 1/2 ts Vanilla
1/3 c Dried figs, ground & packed 2 tb Dried figs, ground
2/3 c Margarine or butter 1/4 ts Nutmeg
6 tb Egg substitute; -OR- 1 1/2 c All-purpose flour
2 -Eggs 1 1/3 c Quick rolled oatmeal
1 ts Baking soda 1/2 c Nuts, finely ground (opt.)
1/2 ts Salt

[NOTE: for a no sugar variation, substitute same amount of white grape
juice concentrate or apple juice concentrate for brown sugar.]

In a large bowl, beat brown sugar, honey, first quantity of figs and
margarine until creamy, about 3-5 minutes. Add eggs to creamed
ingredients and mix until well blended. In a separate bowl, blend
baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg
thoroughly, and add to creamed mixture. Add flour, oatmeal, and nuts
(optional) and mix 2 minutes on low speed, then 3 minutes on medium
speed. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F
for 10 to 15 minute according to preference of softer or crunchier
cookies.

Each serving contains approximately: Calories 74, Fat 2.01 g, Dietary
Fiber .936 g, Carbohydrates 13.0 g, Protein 1.45 g, Sodium 100 mg,
Cholesterol .031 mg

Calories from protein: 8% Calories from carbohydrates: 68% Calories
from fats: 24%


Yields
36 cookies

Christmas Cookie Slices

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Ingrients & Directions


1 c Sugar
1 c Margarine or butter,
Softened
2 Eggs
1 1/2 ts Vanilla
3 c All-purpose flour
1 ts Salt
1/2 ts Baking soda

Mix sugar, margarine, eggs, & vanilla. Stir in remaining ingredients.
Divide into 3 equal parts. Shape each part into a roll, about 1 1/2
inches in diameter. Wrap & refrigerate at least 4 hrs. Heat oven to
400 degrees. Cut rolls into 1/8 inch slices. Place about 1 inch apart
on ungreased cookie shoot. /bake 8 to 10 min. Immediately remove from
cookie sheet.

~-

Yields
84 Servings

Catfish Cakes

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Ingrients & Directions


1 lb Catfish meat
1/2 c Cracker crumbs
2 tb Worcestershire sauce
1/4 c Chopped onion
2 Eggs; beaten
4 tb Mayonnaise
2 tb Mustard
2 tb Seafood seasoning
Salt and pepper to taste

Mix well in large bowl. Shape into cakes. Fry in hot oil until lightly
brown. Drain on paper towel. Serve.


Yields
1 Servings

Peanut Butter-jelly Cupcakes With Frosting

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Ingrients & Directions


1 Box yellow cake mix
1 c Creamy peanut butter
1/2 c Grape jelly — or other
Flavors
Frosting: —–
1/3 c Unsweetened cocoa powder
1/4 c Margarine
2 c Confectioner’s sugar
4 tb Milk
1/2 ts Vanilla extract
1/2 c Creamy peanut butter

For the muffins, line 24 (2-1/2 inch) muffin pans with paper liners. Use a
non-pudding type cake mix. Place the cake mix in a large bowl along with
the peanut butter. Use an electric mixer at medium speed to mix until
coarse crumbs form. Continue with cake mix directions but omit the oil
called for on package. Spoon batter into muffin cups, filling each half
full. Top each with 1 teaspoon jelly. Add enough batter to cover jelly,
filling each cup to 3/4 full. Bake in preheated 350-degree oven for 20
minutes or until cakes spring back when lightly touched. Cool in pan on
wire rack for 10 minutes. Frost if desired.

FROSTING: Place cocoa and margarine in large bowl. Using a mixer at medium
speed, beat cocoa and margarine until smooth. Gradually beat in sugar,
alternating with milk and vanilla. Beat in peanut butter until frosting is
fluffy.

Yields: 24 cupcakes and enough frosting for all.


Yields
24 Servings

Cake Mix Cookies

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Ingrients & Directions


1 pk Devil’s food cake mix;
-(18.28 oz)
1 Egg
1/2 Container Cool Whip; (8 oz)
1 c Chopped pecans
Powdered sugar

Combine cake mix, egg and Cool Whip. Stir in pecans. Dust hands with
sugar and shape dough into 3/4-inch balls. Coat balls with sugar.
Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees
for 10 to 12 minutes or until done. Yield: approximately 5 dozen
cookies.


Yields
1 servings