FAMOUS BUCKEYES
Peanut Butter Balls (sometimes called Buckeye Balls)
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted powdered sugar
6 oz. semi-sweet chocolate chips
2 tablespoons shortening
Line a baking sheet with waxed paper; set aside. In a
medium bowl, mix peanut butter, butter, vanilla, and
powdered sugar with hands to form a smooth stiff
dough. Shape into balls using 2 teaspoons of dough
for each ball. Place on a prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl
over a pan of lightly simmering water. Stir occasionally
until smooth, and remove from heat. Remove balls from
refrigerator. Insert a wooden toothpick into a ball, and
dip into melted chocolate. Return to wax paper, chocolate
side down, and remove toothpick. Repeat with remaining
balls. Refrigerate for 30 minutes to set.
SUGARED-CRANBERRY GARLAND
To make sugared cranberries, roll fresh cranberries in
lightly beaten egg whites and then in superfine granulated
sugar. Place cranberries on waxed paper to dry.
To make
garland, thread a large needle, such as a darning needle,
with cotton string or dental floss, ( use dental floss). Loop
and knot end for hanger loop. String the cranberries until
the garland is desired length; then loop and knot end for
hanger loop...use on tree with birdseed ornaments.
DRIED-FRUIT WREATHS
Thread a large needle, like darning
needle, with cotton string or dental floss. Make a knot 4 to
6" from 1 end. String dried fruit (use apricots, papaya,
raisins and cranberries) until you have enough to form
a small wreath; know string together to secure circle. If
desired, place paper twist or raffia bow on top and know
string to secure. For hanger tie some kind string through
wreath around bow if you have one, tie string next to bow
to secure and then tie a know of two strings on top...hang
on tree with birdseed ornaments and sugared-cranberry
garland.
EASY ALMOND COOKIES
Makes 4 dozen
2 3/4 cups sifted all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lard/Crisco
1 egg
1 teaspoon almond extract
96 almonds
Sift flour, sugar, baking soda and salt together into a
bowl. Cut in the lard until mixture resembles cornmeal.
Add egg and almond extract. Mix well. Roll dough into
1 inch balls. Set them 2 inches apart on an ungreased
cookie sheet. Place an almond on top of each cookie
and press down to flatten slightly. Bake in a pre-heated
325 degrees F oven for 15-18 minutes.
Cool on rack.
GOOEY COCONUT BARS
1 (18.25 ounce) box French Vanilla cake mix
2 eggs
1/2 cup (1 stick) butter or margarine, melted
8 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (16 ounce) box confectioners' sugar
1 1/2 cups shredded coconut
Preheat oven to 350 degrees. Spray a 13x9 inch baking
pan with Pam. Combine the first 3 ingredients. Press into
bottom about 1 inch up the sides of prepared baking pan.
Mix together the next 6 ingredients and pour over crust.
Bake for 45 minutes, or until golden brown on top. Let
cool completely to set and cut into small squares.
NO BAKE BARS
4 c. cheerios
2 c. rice crispes cereal
2 c. dry roasted peanuts
2 c. m & m's
1 c. light corn syrup
1 t. vanilla
In large bowl, combine the first 4 ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil. Cook and stir just till sugar is dissolved. Remove from heat; stir in peanut butter and vanilla. Pour over cereal to coat. Spread into a greased 15 x 10 x1 inch cookie sheet. Cool. Cut into 3 x 3 inch square bars. Yields 15 bars
HONEY CHEESECAKE COOKIES
1/3 cup butter or margarine
1 cup flour
1/3 cup brown sugar
3/4 cup chopped walnuts
1 package (8 oz.) cream cheese, softened
1/4 cup honey
1 egg
2 Tbs milk
1 Tbs lemon juice
1/2 tsp vanilla extract
3/4 cup fruit pie filling or jelly
In a small bowl, cut butter into flour and sugar until crumbly. Mix in nuts. Press dough into a lightly greased, 8-inch square baking pan. Bake at 350?F, 12-15 minutes or until lightly browned. Meanwhile, in a medium bowl, beat together remaining ingredients, except pie filling, until smooth. Remove crust from oven, spoon filling over crust; top with pie filling or jelly. Stir slightly to create swirl pattern. Bake at 350?F, 25 minutes or until set. Cool and cut into 2-inch squares
CHOCOLATE CHIP ZUCCHINI BARS
2 cups Bisquick baking mix
1 1/2 cups sugar
2 tsp. cinnamon
1 cup shredded zucchini
1 tsp. vanilla
3 eggs
2 pkgs (6 oz each) semisweet chocolate chips
Heat oven to 350 degrees. GREASE and flour jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Mix all ingredients except 1 pkg. of chocolate chips until moistened. Spread in pan. BAKE until golden brown (20 - 25 minutes). Sprinkle bars with the remaining bag of chocolate chips. Place pan back in oven for approx. 3-5 minutes. Remove and spread evenly to frost. REFRIGERATE until chocolate is firm (but not hard), about 30 minutes. Cut to bars, about 2 x 1 inch. (75 bars) If you use a 9 x 13 inch pan, bake for 35 minutes
1 CUP OF EVERYTHING COOKIES
1 cup margarine
1 cup brown sugar
1 cup white sugar
3 eggs
1 cup peanut butter
1 cup coconut
1 cup chocolate chips
1 cup flour
1 tablespoon baking soda
1 cup oatmeal
1 cup raisins
1 cup pecans
Preheat oven to 350F. Beat margarine, both sugars, eggs and peanut butter until creamy. Add remaining ingredients and mix well. Drop by spoonfuls on cookie sheet and bake for 10 minutes. Makes 9 dozen.
FIVE SPICE TEA COOKIES
1 1/4 cups flour
2 1/2 teaspoons Chinese five-spice powder
1/4 teaspoon salt
1/2 cup sugar
1 stick butter, room temperature
1 large egg
1 teaspoon almond extract
Stir the flour, spice and salt in a small bowl. Set aside. Cream the sugar and butter in a large bowl. Add the egg and almond extract and beat until fluffy. Add flour mixture and mix on low until just mixed. Form dough into a disk, wrap in plastic and chill for at least 1 hour. Preheat oven to 375 degrees F. When chilled, roll out the dough on waxed paper or plastic wrap to 1/4 inch thick. Carefully lift the waxed paper and dough onto a baking sheet and place in the freezer for 5 minutes until firm. Remove and cut out 2 inch rounds. Space 1/2-inch apart on a parchment paper lined cookie sheet and bake for 12 to 15 minutes or until edges are just golden brown. Immediately move cookies to a wire rack to cool. Makes about 24 cookies.
BACKWOODS COOKIES
2 sticks margarine (1 cup)
1 cup sugar
1 cup brown sugar
1 egg
1 cup vegetable oil
1 cup rolled oats
1 cup crushed cornflakes
1 cup shredded coconut
1 cup pecans
3 1/2 cups flour
1 tsp. soda
1 tsp. vanilla
Preheat oven to 350. Cream margarine and sugar until light and fluffy. Add egg; mixing well after each addition. Add oats, cornflakes, coconut, and nuts. Blend well. Form into balls the size of a walnut and place on ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar, and bake until lightly browned.
OATMEAL ZUCCHINI COOKIES
1/2 cup shortening
3/4 cup honey
1 egg
1 cup whole wheat flour
1 cup flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 cup grated zucchini
1 cup oatmeal
1 cup raisins
Preheat the oven to 375 degrees. Cream together the shortening and honey. Then add the egg and beat well. Stir together baking soda, cinnamon, nutmeg, and salt. Add this mixture alternately with the zucchini to the egg mixture. Stir in the oatmeal and raisins. Drop by teaspoons onto greased cookie sheets. Bake for 10 to 12 minutes. Yield: 5 dozen
