Peanut Brittle

1/2 c White Karo Syrup
1 c Sugar
1 c Salted,roasted Peanuts
1 t Vanilla
1 t Butter
1 t Baking Soda

Use 4 cup Pyrex Measuring cup & short handled wooden spoon – leave
in while cooking.

Mix Syrup and Sugar thoroughly. Micro 4 minutes High power Add
Peanuts. Micro 3-5 minutes on High or until light brown, usually
takes at least 4 minutes – watch carefully.

Add Vanilla and butter. Micro 1/2 – 1 minutes unless brown enough.
Take out and sprinkle soda. Stir well as this makes syrup foamy. Pour
on Teflon or well-greased cooking sheet, spread very thin. Let cool
and break apart.

Peanut Brittle Deluxe

4 Servings

2 c Sugar
1 c Light Corn Syrup,Karo
1/4 c Water
1 1/2 c Salted Peanuts
4 T Butter (Or Regular
-Margarine)
2 T Baking Soda
1 t Vanilla

Combine the sugar, corn syrup and water in a heavy 3-quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is
dissolved. (Note: Be very careful when you make this recipe as the
syrup is dangerous if spilled on you.) Continue cooking, stirring
occasionally, until the mixture reaches the soft crack stage (285
degrees F.) on the candy thermometer. Add the peanuts and butter.
Cook, stirring constantly, to the hard crack stage (300 degrees F.)
on the candy thermometer. Remove from the heat. Rapidly stir in the
baking soda and vanilla. (Mixture will foam up.) Turn the mixture
onto 2 greased baking sheets (Jelly roll pans work nicely). Spread
out with a metal spatula as thin as possible. When the candy begins
to set, loosen from the baking sheets. Turn the brittle over, then
stretch and pull brittle as thin as possible using two forks. When
completely cooled, break into pieces.

Makes about 2 pounds of brittle.

Peanut Butter Bars

12 Servings

1/2 c Butter (Or Regular
-Margarine)
1/2 c Brown Sugar,Firmly Packed
1/2 c Sugar
1 Egg,Lg
1 t Vanilla
1/3 c Peanut Butter,Crunchy Style
1 c Unbleached Flour,Sifted
1/2 t Baking Soda
1/4 t Salt
1 c Oats,Quick Cooking
1 c Chocolate Chips,Semi-Sweet
VANILLA GLAZE ==================
1/4 c Confectioners’ Sugar
1/4 c Peanut Butter
2 T Butter (Or Margarine)
1/4 c Milk,Hot
1/2 t Vanilla

Cream the butter, brown sugar, and sugar in a mixing bowl until
light and fluffy, using an electric mixer at medium speed. Beat in the
egg and vanilla. Blend in the peanut butter. Sift the flour, baking
soda and salt together. Stir the dry ingredients into the creamed
mixture, blending well. Stir in the oats. Spread the mixture in a
greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate
chips. Bake in a 350 degree F. oven for 25 minutes or until done.
Cool in the pan on a rack. While still warm drizzle with the vanilla
glaze. When cooled, cut into 48 (2 X 1 1/2-inch) bars.

VANILLA GLAZE:

Combine all of the ingredients in a bowl and beat, with an electric
mixer set to high speed, until smooth.

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.