Peanut Butter Brittle

2 c Sugar
1/3 c Chunky Peanut Butter
1/2 c Light Corn Syrup
1 t Baking Powder
1/2 c Water

Grease 2 large baking sheets. Place on wire racks. In heavy 1 1/2
quart saucepan, add first 3 ingredients, stiring constantly. Boil
over medium heat. Cook with out stirring til mixture is 300 degrees
on candy thermometer. Stir in peanut butter, blend well. Remove from
heat. Quickly, but gently, stir in soda. Immediately pour onto cookie
sheets. Don’t spread. Cool for 3 to 5 minutes till cool enough to
handle. With hands grasp candy by edges, lifting slightly, pull as
thin as possible. Cool. Break into irregular pieces. Store in tightly
covered container. Makes 1 1/4 pounds.

Peanut Butter Candy Squares

36 Servings

4 c Rice Cereal,Toasted
1/4 c Butter (Or Regular
-Margarine)
7 oz Marshmallow Creme,1 Jar
1/3 c Peanut Butter

Heat the rice cereal on a 15 1/2 X 10 1/2 X 1-inch jelly roll pan in
a 350 degree F. oven for 10 minutes. Meanwhile, combine the butter,
marshmallow creme and peanut butter in the top of a double boiler.
Place over hot water and stir until melted. Remove from the heat.
Place the cereal in a large buttered bowl. Pour the peanut butter
mixture over all and mix well. Turn the mixture into an aluminum foil
lined 9-inch square baking pan. Press into an even layer. Cool and
cut into 36 (1 1/2-inch) squares.

Peanut Butter Chocolate Fudge

6 Servings

12 oz Pkg peanut butter chips
14 oz Can condensed milk
1/4 c Butter
1/2 c peanuts (optional –,Chopped
-I leave these out)
16 oz Pkg semi-sweet chocolate
-chips

Line an 8 inch (or you can use a 9×13 inch) pan with wax paper.

Melt peanut butter chips, 6 oz condensed milk and 2 Tbsp butter,
stirring occasionally. Remove from heat. Stir in peanuts. Spread
in pan.

In another saucepan, melt chocolate chips, 4 oz condensed milk, and 2
Tbsp butter. Spread on top of peanut butter mixture. Chill 2 hours,
until firm.

Turn onto cutting board. Peel off paper and cut int squares. Store
tightly covered.

Peanut Butter Sandwich Cookies

1 c Butter (Or Regular Margarine)
1 c Sugar
1 c Brown Sugar,Firmly Packed
2 Eggs,Lg
1 c Peanut Butter,Crunchy Style
1 t Vanilla
3 c Unbleached Flour,Sifted
2 t Baking Soda
1/4 t Salt
PEANUT BUTTER FILLING ==========
1/2 c Peanut Butter,Crunchy Style
3 c Confectioners’ Sugar,Sifted
4 T Milk
1 t Vanilla

Cream the butter, sugar and brown sugar together in a mixing bowl,
using an electric mixer at medium speed, until light and fluffy. Add
the eggs one at a time, beating well after each addition. Beat in
the peanut butter and vanilla. Sift the flour, baking soda and salt
together and stir into the creamed mixture. Form the mixture into
1-inch balls. Place about 2-inches apart on greased baking sheets.
Press with floured fork, making a criss-cross pattern on each. Bake
in a preheated 375 degree F. oven for 8 minutes or until golden
brown. Remove from the baking sheets and cool on wire racks. When
completely cooled, spread one cookie with the peanut butter filling
and top with another cookie making a sandwich.

Makes 3 1/2 dozen cookies.

PEANUT BUTTER FILLING: Mix all of the ingredients in a medium
bowl and beat with an electric mixer at medium speed until smooth
and creamy.

Peanut Fudge

2/3 c Milk
2 T Light Corn Syrup
2 c Sugar
2 oz Baking Chocolate,Cut Up
2 T Butter (Or Regular
-Margarine)
1 t Vanilla
1 c Peanuts,Salted, Chopped

Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart
saucepan. Cook over medium heat, stirring constantly, until the
sugar is dissolved. Continue cooking over medium heat until the
candy reaches the soft ball stage (236 degrees F) on the candy
thermometer. Stir occasionally to prevent sticking. Remove from the
heat and add the butter. Cool to 110 degrees F without stirring, then
add the vanilla. Beat until the fudge begins to lose its shine. Stir
in the peanuts and quickly pour into a greased 8-inch square baking
pan. Cut into squares when candy is completely cooled.

Makes 1 1/2 pounds

Peanut-Chocolate Fluff Fudge

PEANUT BUTTER FUDGE ============
2 c Sugar
1 c Milk
1/2 t Salt
1 c Whipped marshmallow creme
1/2 c Peanut butter
CHOCOLATE FUDGE ================
2 c Sugar
1 c Unsweetened cocoa
1/4 t Salt
1 c Milk
3 T Butter (or margarine)
1 c Whipped marshmallow creme
1 t Vanilla extract

DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set
aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.) Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat,
heat to boiling, stirring constantly. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and peanut butter. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes.

Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut
butter layer; allow to set completely. Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt. Over medium heat,gradually add milk and butter or margarine. Stirring constantly, heat to boiling. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm).

Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture
until it holds its shape and loses some of its gloss, about 5 to 7 minutes.
Turn into prepared pan.

Pear-Walnut Bread

6 Servings

1 Box honey-granola bread mix
-(16.1 ozs.)
1 c Pear nectar
1 Egg
1 cn Sliced pears,drained and
-chopped (8 ozs.)
1/2 c Walnuts,chopped

Preheat oven to 350 degrees F. Combine bread mix, nectar, and egg in
a large bowl until well blended. Stir in chopped pears and nuts. Turn
batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake 45
to 55 minutes, or until a wooden pick inserted in the center comes
out clean. Cool bread 10 minutes in the pan on a wire rack. Remove
from pan and cool completely on rack.

Pecan Caramel Clusters

12 Servings

1 c Cream,Light
1 c Sugar
1/2 c Light Corn Syrup,Karo
1/4 t Salt
3 T Butter (Or Regular
-Margarine)
1/2 t Vanilla
2 1/2 c Pecans,Chopped
6 oz Chocolate Chips,Semi-Sweet

Heat the light cream in a heavy 2-quart saucepan to lukewarm (110
degrees F.). Reserve 1/2 c cream and set it aside. Add the sugar,
corn syrup and salt to the remaining 1/2 cup of cream in the
saucepan. Cook over medium heat, stirring constantly, until the
mixture boils. Slow stir in the reserved cream. Cook, stirring
constantly, for 5 minutes. Stir in the butter, 1 tsp at a time,
stirring constantly. Cook over low heat, stirring constantly, until
the mixture reaches the soft ball stage, (234 Degrees F.) on the
candy thermometer. Remove from the heat and stir in the vanilla.
Arrange the pecans on a waxed-paper lined baking sheet. Drop the
mixture by teaspoonfuls onto the pecans. As the clusters cool,
remove with a metal spatula to another waxed-paper lined baking
sheet. Push the remaining pecans together and repeat until all of
the candy mixture is used. If the mixture becomes too thick, heat
over low heat. Melt the chocolate chips over hot water and stir
until smooth. Spread on the top of each pecan cluster. Let stand
until the chocolate is set and store the candies in a cool place.

Makes about 4 dozen.

Pecan Cashew Popcorn Balls

1 c Sugar
1 c Brown sugar,firm pack
1 c Light corn syrup
2/3 c Water
1 lb Butter
2 c Pecan halves,toasted
2 c Cashews,lightly toasted
8 c popcorn,Popped

Combine the granulated sugar, brown sugar, corn syrup and water in a
heavy pan fitted with a candy thermometer and place over high heat.
Bring mixture to a boil and add the butter, stirring until it has
melted. Continue cooking until the mixture reached 350, 20-30
minutes. In a LARGE, lightly oiled bowl, toss the nuts and popcorn
together. Carefully pour the hot syrup over the popcorn- nut mixture.
Carefully, but quickly, toss the mixture with a long-handled wooden
spoon to coat the popcorn and nuts completely with syrup. As soon as
the mixture is cool enough to handle, quickly shape into 3″ balls and
place the balls onto a nonstick or lightly oiled baking sheet to
coool. Store, tightly wrapped, in a cool place. Wrap popcorn balls
individually in squares of amber cellophane, tied up with gold or
orange and black ribbon (these are meant for Halloween). Or pile the
balls together into a basket with red apples and wrap the basket up
in cellophane with orange and black ribbon. Or place the balls in a
brown paper bag and tie with a ribbon.

Pecan Pralines – Dupree

24 Servings

2 c Sugar
1/2 c Light corn syrup
1/2 c Water
2 c Pecan halves
1/4 c Butter
1 T Vanilla

Heat the sugar, syrup, water, and pecans in a heavy saucepan until
the sugar is disolved. Bring the mixture to the boil, stirring
occasionally, until it reaches the soft ball stage (240F). Remove the
saucepan from the heat and add butter and vanilla.

Allow candy to cool. Whip until the mixture gradually changes to
an opaque color and becomes creamy. Drop by tablespoonfuls onto a
buttered cookie sheet and allow to harden.

Makes two dozen.