Category: Dessert

2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg — beaten
2 tablespoons milk
1/2 cup finely chopped nuts

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Sift together first six ingredients. Cream butter and shortening until light and fluffy. Gradually beat in sugars. Beat in egg until smooth. Add milk and blend well. Add dry ingredients. Mix until well blended. Stir in nuts. Place dough on a sheet of waxed paper. Using waxed paper, shape dough into a cylinder. Chill in the refrigerator 30 minutes or more. Preheat oven to 375 degrees. Slice chilled dough into 1/4″ slices. Bake 7-8 minutes. Let sit on pan 1 minute, then remove to wire rack.

1 17 ounce jar peanut butter
1/4 pound butter
1 1/2 pounds confectioner’s sugar
1/4 can evaporated milk
1 dash salt
1 tablespoon vanilla
1 box baking chocolate

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Mix peanut butter, butter, confectioner’s sugar, salt and vanilla with an electric mixer. Add enough evaporated milk to moisten to pie dough consistency. Form into balls the size of walnuts. For coating melt baking chocolate in a double boiler or in the microwave. Cover balls with chocolate and put the chocolate dipped balls onto waxed paper. Freeze for 10 minutes.

1/4 pound margarine
4 cups sugar
1 can evaporated milk
1 pinch salt
1 bag semisweet chocolate chips
10 1/2 ounce bag marshmallows
1 cup chopped nuts — optional

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Combine margarine, sugar, evaporated milk, and salt in a large saucepan. Bring to a boil over medium-high heat, and boil for 7 minutes at a rolling boil. Remove mixture from heat and stir in chocolate chips until smooth and melted. Add marshmallows and stir until melted. Stir in nuts, if desired. Pour mixture into a greased 13×9 baking pan. Cool completely. Store candy in the refrigerator.

2 egg whites
1/3 cup sugar
2 tablespoons flour
dash salt
1/4 teaspoon almond extract
2 cups coconut

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Heat oven to 325 degrees. Grease and lightly flour cookie sheet. In medium bowl beat egg whites lightly. Add sugar, flour, salt and almond extract; blend well. Stir in cocnut. Drop dough by tablespoonfuls 2 inches apart onto greased and floured cookie shet. Bake for 13-17 minutes, or until set and lightly browned. Immediately remove from cookie sheet. Makes 1 dozen.

3/4 cup butter
1/2 cup peanut butter
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 cups rolled oats
1 cup chopped cocktail peanuts or semisweet chocolate pieces

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Cream butter and peanut butter. Add sugar, brown sugar, baking powder, and soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla. Beat in flour, rolled oats and peanuts or chocolate pieces. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until edges are lightly browned. Makes 60 cookies.

1/2 cup Butter
4 teaspoons water
8 ounces dates cut into small pieces
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup chopped pecans
3-4 cups rice krispies
1 cup coconut
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Cook butter, water, dates and sugar over low heat until soft. Mix together egg and milk and add to date mixture. Cook slowly over low heat for 2 mintues. Cool thoroughly. To date mixture add vanilla, salt, rice krispies and pecans and combine. Grease a 9×13 glass pan, sprinkle half of coconut over bottom of pan. Spread date mixture on top of coconut. Press into pan to pack into flat bars. Top with more coconut. Cut into squares. Or date mixture can be rolled into balls and rolled in coconut. Store in freezer until ready to eat.

1 (18 1/4 ounce) yellow cake mix
1 cup sour cream
1 1/2 cups sugar
12 ounces shredded coconut

Frosting:
2 unbeaten egg whites
1 1/2 cups sugar
2 teaspoons light corn syrup
1/3 cup water
dash salt
1 teaspoon vanilla
1/2 cup coconut

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Make cake following package directions–substituting milk for water. Bake in two round cake pans for 20 minutes (or until a toothpick inserted in the center comes out clean). Remove cake from cake pans and cool slightly. Carefully cut each layer in two horizontally, so you are left with a 4 layers. Combine sour cream, sugar and coconut and spread evenly between the layers. Store cake in the refrigerator 2-3 days and then frost with seven minute frosting. Seven minute frosting: Combine all frosting ingredients except vanilla and coconut in the top of a double boiler. Place over boiling water and beat with an electric mixer for 7 minutes. Remove from heat and beat in vanilla. Frost cake and sprinkle with 1/2 cup coconut.

2 qt. popped corn (approximately 1/2 cup — unpopped)
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup butter

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Combine sugars, corn syrup, water, vinegar and salt in a 2 quart saucepan. Heat to boiling over medium heat stirring frequently. Cook, stirring constantly to 260 degrees on a candy thermometer. Reduce heat to low and stir in butter until melted. Pour syrup over popped corn. Sitr until corn is well coated and cool slightly. Butter hands, and shape corn into balls. Place on waxed paper.

1 cup butter, — chilled
1 1/2 cups flour
1/2 cup sour cream
3/4 cup sugar

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Cut butter and flour together with a pastry cutter or fork. Stir in sour cream. Shape mixture into a 4 1/2″ square, place on waxed paper, and refrigerate 2 hours. Cut dough into 4 pieces: work with one piece at a time. Sprinkle 2 tablespoons sugar on waxed paper surface and coat dough in sugar. Roll dough in 12″x5″ rectangle, flipping often. Do not reroll any scraps. On 12″ edge of rectangle, mark center. From each short end, roll dough to center mark. Complete this process with remaining 3 rolls. Wrap rolls and refrigerate 2 hours. Cut chilled rolls into 3/8″ slices. Dip each slice into sugar on both sides. Bake on foil lined baking sheet at 375 degrees until golden. Turn over, and bake 3 minutes more. Cool on wire rack.

1 1/2 pounds almond bark
12 ounces semisweet chocolate chips
20 ounces salted peanuts

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In a large microwave safe bowl, melt the almond bark in the microwave on high heat for 3 to 5 minutes. Add the chocolate chips and stir to melt. Stir in the peanuts and drop mixture by rounded tablespoonfuls onto waxed paper. Butterscotch or peanut butter chips may be substituted for the chocolate chips in this recipe, if desired.