Thursday, December 21, 2006

Recipes - enjoy!

Devil's Food Peanut Butter Chip Cookies

2 eggs
1 t. vanilla
2/3 c. butter
1 package (18.25 oz) devil's food cake mix
2 c. peanut butter chips (I used a combination of pb chips and choc. chips)

Preheat oven to 375 degrees. Beat the eggs, vanilla, and shortening with 1/2 of the cake mix until light and fluffy (it should change to a lighter color as more air is beaten in). Mix in the remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoonfulls 2 inches apart onto ungreased cookie sheets. Bake for 11 minutes in preheated oven. REmove from cookie sheets to cool on wire racks.

Spiced Nuts
(from Pam Moothart)

2 c. sugar
1/2 c. water
1 t. cinnamon
1/4 t. cream of tarter
1 t. vanilla
1 lb. walnut halves or pieces

Combine all except nuts in large saucepan. Stirring constantly with a wooden spoon, bring ingredients to boil over high heat. Continue boiling over high heat until firm ball stage (250 degrees) is reached (at least 5 minutes). Turn heat to simmer and stir in nuts. Stir until mixture sugars all the nuts. Turn onto a flat surface covered with wax paper and separate the nuts with the spoon. Let cool completely.

A note on this one: If you get impatient and don't let the sugar syrup get all the way to 250 degrees, it won't work quite right and your nuts will be sticky instead of sugared.

Peanut Brittle
This isn't my favorite peanut brittle, but it is a good second best. My favorite recipe isn't mine, so sadly I can't share it right now.

1 c. sugar
1/2 c. light corn syrup
1 c. salted peanuts
1 t. butter
1 t. vanilla
1 t. baking soda

Butter a cookie sheet. Combine sugar and corn syrup and cook until soft ball stage (or a little more) is reached. Stir in peanuts and cook to 300 degrees (hard crack). Remove from heat and immediately add butter and vanilla; stir. Then stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin. Cool completely, then break into pieces.

Cranberry Oat Cookies

2/3 c. butter, softened
2/3 c. brown sugar
2 eggs
1 1/2 c. flour
1 1/2 c. old fashioned oats
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 1/4 c. dried cranberries
1 c. chopped pecans
2/3 c. vanilla or white chocolate chips

Cream butter and brown sugar. Add eggs; mix well. Combine the dry ingredients; gradually add to the creamed mixture. Stir in the remaining ingredients. Drop by tablespoonfuls 3 inches apart onto ungreased baking sheets. Bake at 375 degrees for 9 minutes or until golden brown. Remove to wire racks to cool.

1 comment:

Amber said...

Ooh, thanks for posting the pictures and the recipes! I think I may have to make those spiced nuts and cranberry oat cookies... Oh drat, I just remembered that I used my bag of white chocolate chips on my truffles. Darn, I really don't want to go to the grocery store again! Oh well, maybe I'll make them in January. :-)