Peanut Brittle

Ingredients 

2c unroasted peanuts

1c white corn syrup

2c sugar

1/2 tsp salt

1 level tsp baking soda

Instructions

-       Mix corn syrup, sugar and salt in a sauce pan (4 qt min), slowly bring to boil

-       Boil until sugar is completely dissolved

-       Add nuts and boil until syrup turns light brown (approx 8 min)

-       Remove from heat and add baking soda, this will foam A LOT

-       Out onto preheated cookie sheet, do not grease it

-       Cool and break into pieces

Peanut Butter Crinkles

Ingredients 

1c butter, softened

1c peanut butter

1c sugar

1c brown sugar, packed

2 eggs

1 tsp vanilla

2-3/4c flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Instructions

1. Heat oven to 350 deg.

2. Beat first six (6) ingredients at medium speed until fluffy.

3. At low speed beat in the next four (4) ingredients.

4. Shape into 1” balls and roll in sugar.

5. Place 2” apart on ungreased cookie sheets.

6. Cook 12-15 min or until slightly browned.

7. Immediately press nuts or candies (Hershey kisses, chocolate stars, etc.) into cookies or press thumb and fill with jam.

8. Cool and store in an airtight container.

Makes 6 dozen.

Notes:

-       Could be baked in a mini muffin pan and use mini reeses.

Zucchini Apple Crisp

Ingredients 

Filling:

8-10c zucchini, seeded and slices (like apples)

3/4c lemon juice

1 tsp nutmeg

1/2c sugar

2 tsp cinnamon

Topping:

1c flour

1c brown sugar, packed

1c rolled oats

1/2c butter, softened

Instructions

-       Heat oven to 375 degrees

-       Place zucchini and lemon juice in a large sauce pan.  Cover and cook over med, stirring occasionally, until zucchini is tender (approx 15 min)

-       Add nutmeg, sugar and sinnamon; blend until sugar dissolves

-       Remove from heat and pour into greased 9 X 13 pan

-       Combine topping ingredients until crumbly

-       Sprinkle over zucchini

-       Bake for 50 min

Makes 12 servings.

Notes:

-       Tastes just like apple crisp

-       Great served warm with ice cream.

Peach Cobbler Dump Cake

Ingredients 
1 stick (1/2 cup) unsalted butter

1 1/2 cups granulated sugar (divided) 2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup whole milk

1 tablespoon pure vanilla extract

1 (29-ounce) can sliced peaches in juice 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F.  Butter a 9x13 baking dish (or 2-8x8 baking dishes). Set aside.

2. Place butter in a medium size microwave safe mixing bowl.  Heat butter in microwave until melted.  Add 1 cup sugar, flour, baking powder, salt and whisk to combine.  Add milk and vanilla, whisk until combined.  Pour batter into prepared baking dish.

3. Spoon peaches over top of batter, placing them evening around the pan.  Reserve the juice from the can.

4. Add 1/2 cup sugar, cinnamon and nutmeg to the juice.  Whisk to combine.  Pour juice over peaches.

5. Bake 55-60 minutes until golden brown.  Serve with a scoop of ice cream on top if desired.

Rum Balls

Ingredients 
4.5 oz butter, softened

2 c powdered sugar

2 T (rounded) cocoa powder

2 t instant coffee

1 t vanilla extract

1/2 t rum extract (real alcohol will make it too runny)

1/2 c chopped golden raisins

3/4 c coconut

Instructions

Cream butter and add powdered sugar. 

Add cocoa and instant coffee. 

Stir in essence. 

Add chopped raisins and coconut. 

Chill mixture until firm.  Shape into small balls and roll in coconut or powdered sugar.

Makes 24-30 balls.