1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 package (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts (optional)
DIRECTIONS:
In a bowl stir together flour, baking soda, and salt to
combine thoroughly; set aside. Preheat oven to 375 degrees.
In mixer bowl combine butter and sugars; beat until fluffy
and well blended. Beat in egg. Add vanilla and mix well.
3. Gradually add flour mixture until just blended. Stir in
chocolate chips and walnuts (if used). Drop by rounded
teaspoons, placed well apart, onto lightly greased or
nonstick baking sheets. Bake until cookies are well browned
(12 to 14 minutes). Cool on wire racks.
Yield: Makes about 30 2 3/4 inch cookies.
Category: cookies, Dessert, Picnic
http://www.thedailyrecipe.com
Ingredients :
Candies, Low-fat
1 c Sugar
1/2 c Water
3 ts Cinnamon
1 ds Salt
3 1/2 c Pecans
Preparation :
Combine sugar and water. Cook to soft ball stage.
Add cinnamon and salt and mix well. Add the pecans. Stir until it hardens.
Pour out and let cool.
Ingredients :
Candies, Chocolate
2 Squares bitter chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/4 ts Salt
1/2 ts Vanilla
1/2 c Flour
1/2 c Chopped pecans or walnuts.
Preparation :
Melt chocolate with butter and add a cup of sugar.
Stir well. Stir in the eggs, first the yolks and then the whites
which have been beaten with the 1/4 teaspoon of salt. Add vanilla,
half a cup of flour and fold in the nuts. Bake at 350 degrees for
20 to 30 minutes, or until done. Cut into slim rectangular sticks
Ingredients :
Desserts
1/2 c creamy peanut butter
1/4 c butter or margarine
1 c light brown sugar, packed
2 ea eggs
1 ts vanilla
2/3 c unsifted all-purpose flour
1 c chopped salted peanuts
16 ea chocolate kisses, unwrapped
Preparation :
Cream peanut butter, butter and brown sugar in mixer
bowl until fluffy. Add eggs and vanilla; beat well. Blend in
flour, stir in 3/4 cup chopped peanuts. Spread evenly in greased
9x9x2-inch square pan. Sprinkle with remaining peanuts. Bake at 350 F.
for 25 to 30 minutes or until lightly browned. Remove from oven; immediately
press chocolate kisses in top allowing space for cutting the bars into squares.
Cool completely; remove from pan.
1/2 cup butter
1 1/2 cup sugar
Cream butter and sugar together, then add egg and blend well.
1 egg
1 cup cooked pumpkin
1 teaspoon vanilla
Blend in pumpkin and vanilla.
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. cinnamon
Blend together dry ingredients: flour, powder, soda, salt and spices, and add to pumpkin mixture.
1/2 c. walnuts
1 cup chocolate chips
Stir in nuts and chips, and drop by spoonfuls onto baking sheet.
Bake at 350 degrees for fifteen minutes, cool and eat!
1/2 cup solid margarine
2-10oz packages of large, white marshmallows
Orange paste food coloring
Melt margarine in a large pot. Add marshmallows, turning to cover with oil well, and cooking slowly to melt completely. Stir in tiny amounts of food coloring with a toothpick until the color appeals to you. When completely melted, remove from heat.
20 cups popped, fresh plain or colored popcorn (don't use microwave corn)
1 cup candy corn (optional)
Stir in popcorn and candy, covering well with melted marshmallow until marshmallow turns to stringy threads. Let sit a few minutes.
Extra butter
Butter all popcorn ball-maker's hands
liberally, and begin to pack mixture into balls. Adults mind that the mixture can still be quite hot, so put aside a pan in which to set balls down if children find them too hot. Let balls thoroughly cool, then wrap
them up!