Butterscotch Peanut Bars by Tiffany O.

Butterscotch Peanut Bars – Tiffany Olds

1/2 C butter, softened
3/4 C packed brown sugar
1 1/2 c Flour
1/2 t salt
3 C salted peanuts

Topping:
1 Pkg. (10-11oz.) butterscotch chips
1/2 C light corn syrup
2 T butter
1 T water

Line a 15 in. x 10in. x 1in. baking pan with aluminum foil.  Coat the foil with nonstick cooking spray; set aside.  In a small mixing bowl, cream butter and brown sugar.  Add flour and salt; mix well.  Press into prepared pan.  Bake at 350 for 6 min.  Sprinkle with peanuts.

In large saucepan, combine topping ingredients.  Cook and stir over medium heat until chips and butter are melted.  Spread over hot crust.  Bake for 12-15 min. or until topping is bubbly.  Cool on a wire rack.  Cut into bars.

Yield:  4 doz.

Microwave Divinity by Jill F.

2 ¼ cups sugar

½ cup water

½ cup light corn syrup

¼ teaspoon salt

2 egg whites

1 ½ teaspoons vanilla

½ cup chopped nuts (optional)

½ cup chopped candied cherries (optional)

1. Mix together sugar, water, corn syrup and salt in a 2 quart bowl.
2. Loosely cover with a lid or plastic wrap.  Microwave on high for 5 to 6 minutes or until boiling.  Uncover.  Microwave on high for 8 to 10 minutes or until hard ball stage is reached.
3. Meanwhile, beat egg whites until stiff.
4. Slowly pour hot syrup over egg whites while beating at high speed of mixer.  Add vanilla and continue to beat for 4 to 5 minutes or until candy holds its shape.
5. Fold in nuts and cherries.
6. Quickly drop teaspoons of candy onto waxed paper.  Candy should be completely set in a few hours.
7. Don’t attempt to make divinity when it’s raining or snowing.  The candy won’t set because of the humidity.

Coconut Pecan Bars by Jessica L.

2 c. flour

2 c. quick oats

1½ c. sugar

1¼ c. butter, softened

1 can coconut pecan frosting

1 c. semi-sweet chocolate chips

¾ tsp. shortening

Combine flour, oats, sugar and butter until crumbly.  Set aside 1½ cups for topping.  Press into a glass, ungreased, 9x13 pan.  Bake at 350 for 15 minutes.  Microwave frosting 1 minute and mix in 3 Tbsp. flour.  Spread over crust.  Sprinkle with chocolate chips.  Sprinkle with reserved topping (not too clumpy/small crumbs).  Bake 20-25 minutes or until lightly browned.   Melt a few extra chocolate chips (maybe 1/4 c.) and shortening.  Drizzle.  Cut when mostly cool.

Sugar Cookies by Camille T.

Cream:

1 C shortening

2 C white sugar

2 eggs

Add:

4 tsp baking powder

2 tsp baking soda

¼ tsp salt

1 tsp vanilla

1 C sweet milk (add 1 T vinegar to 1 C milk…let sit to curdle)

6 C flour

Bake at 375 degrees for 8 – 10 minutes.

Cinnamon Crackle Cookies by Marilynn K.

½ C butter, softened

½ C shortening

1 C sugar

½ C packed brown sugar

1 egg

1 tsp vanilla extract

½ tsp almond extract

2 ½ C flour

3 tsp cinnamon

2 tsp baking soda

2 tsp cream of tartar

2 tsp ground nutmeg

2 tsp grated orange peel

1 tsp grated lemon peel

½ tsp salt

Additional sugar

In a large mixing bowl, cream the butter, shortening and sugars until light and fluffy.  Beat in egg and extracts.  Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon peel and salt; gradually add to the creamed mixture. 

 

Shape into 1 inch balls; roll in sugar.  Place 2 inches apart on ungreased baking sheets.  Bake at 350 for 10-15 minutes or until lightly browned.  Remove to wire racks to cool.  Yield: about 6 dozen.