Nutter Butter Cookies

COOKIES:
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old-fashioned Quaker oats
1 cup all-purpose flour
FILLING:
1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together the
shortening and sugar with an electric mixer. 3. Add the egg, salt, and
peanut butter and beat until well blended. 4. Put the oats in a blender and
blend on medium speed until they are almost as finely ground as flour. 5.
Add the oats and flour to the mixture and blend well. 6. Pinch out small
portions of dough and roll into 1-inch balls in the palm of your hand. Press
these flat on ungreased cookie sheets so that they form 2-inch circles. If
you're a stickler for a cookie that looks just like the original, you can
form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or
until light brown around the edges. 8. While the cookies bake, combine the
filling ingredients in a small bowl. 9. When the cookies are cool, use a
butter knife to spread a thin layer of filling on the flat side of a cookie
and press another on top. Repeat. Makes 2 dozen cookies.

Borden's Sweetened Condensed Milk

3/4 Cup sugar
1/2 Cup water
1 Cup plus 2 Tbls. powdered milk
Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can.

Snickers Candy Bar

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1/2 teaspoon salt
3 cups powdered sugar
35 individual Kraft caramels
1 cup dry-roasted unsalted peanuts
1 - 12 oz. bag milk-chocolate chips
With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9x9-inch pan. Put in
the refrigerator.
Melt the caramels in a small pan over low heat. When the caramel is
soft, mix in the peanuts. Pour the mixture over the refrigerated nougat
in the pan. Let this cool in the refrigerator.
When the refrigerated mixture is firm, melt the chocolate over low heat
in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2x1-inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on
waxed paper to cool at room temperature, or refrigerate for quicker coolin

Eatmore Bars

1 cup peanut butter
1 cup corn syrup
1/2 cup chocolate chips
1 cup brown sugar
3/4 cup peanuts
1/2 cup sesame seeds
1-1/2 cup rice krispies
1/2 cup sunflower seeds (raw, shelled)
Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together
for 8-10 minutes. Mix in remaining ingredients. Press onto cookie sheet.
Cool and cut into bars. Do NOT put in fridge as they'll become too hard.

Graham Crackers

1 cup white flour
1 1/4 cup whole wheat flour
5 Tablespoon sugar
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/4 Teaspoon ground cinnamon
3 Tablespoon butter or margarine, cold and sliced in small pieces
1/4 cup solid vegetable shortening
2 Tablespoon honey
1 Tablespoon molasses
1/4 cup water
1 Teaspoon vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a
large bowl. Work in the butter and shortening with your fingers until the
mixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle
this mixture over the dry ingredients and toss with a fork until well
blended.
Form the dough into a ball. Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature.
Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the
dough pieces flat to about 7x15 inches. If the dough cracks or breaks, just
pinch the edges back together.
Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2 inch
squares. Use a spatula to move the squares to a large, ungreased baking
sheet. You can place them close together.
Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 or until lightly
browned on the edges. Store at room temperature in an airtight container.
Should last up to a month.
For a sweeter treat: Sprinkle a mixture of sugar and cinnamon over the top
of the crackers before baking.

Girl Scout Mint Cookies

1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2-3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.

Old Fashioned Peanut Brittle

2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon 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. 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. 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.