Salted Peanut Chews

Description:
If you are allergic to peanuts, stop now. If you aren’t proceed at your own risk. These things are deadly on the diet.

Ingredients:
Crust:
1 ½ cups all purpose flour
2/3 cup firmly packed brown sugar
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup butter, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows

Topping
2/3 cups corn syrup
¼ cup butter
2 teaspoons vanilla
1 (12oz.) pkg. (2 cups) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts


Directions:
Heat oven to 350 degrees. In large bowl, combine all crust ingredients except marshmallows at low speed until crumbly. Press firmly in bottom of ungreased 13X9-inch pan.

Bake at 350 degrees for 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm. Cut into bars.


Number Of Servings:36 bars

Gran'ma Wood's Fudge

Description:
This is the way my grandmother made fudge. She was famous for her fudge. This is 1/2 the recipe she made.

Ingredients:
4 cups white sugar
1/4 cup brown sugar
1/4 cup dark karo
1 cup whole milk
1/2 cup butter
2 squares unsweetened chocolate

Directions:
Cook in a heavy bottomed pan, stirring occasionally with wooden spoon. Bring to a mild boil, washing down sides of pan to remove the sugar. Cook until candy has reached the soft ball stage. Pour onto a cold marble slab or a chilled counter top. When it quits moving stir with a pastry cutter until creamy brown.

Gran'ma Wood's Pie Crust for South Dakota

3 cups flour
1 teaspoon salt
1-1/4 cup shortening/lard (Gran'ma Wood used Crisco)
1 egg
1/3 cup water
1 Tablespoon vinegar

Makes 3-4 crusts. (dough is freezable)

Mix flour & salt together
Cut in shortening
Mix egg with water and vinegar and add it slowly
DON'T OVER WORK THE DOUGH

NO FAIL Pie Dough

Just in time for the holidays!

2 1/2 C flour
1/4 t salt
1 C shortening
1 egg
1/4 C cold water
1 T white vinegar

Combine flour and salt together in a large bowl.

Cut shortening into flour mixture with a knife or a fork until it becomes coarse crumbs.

Mix egg, water, and vinegar together in a smaller bowl.

Add liquids to the flour mixture and mix until a ball forms. DO NOT overwork the dough.

Place dough in a ziplock bag and place in refrigerator for 3-5 hours.


Roll out dough on a well floured surface.

Should make 3 pie shells OR 1 pie shell and 1 double crusted pie.


It's a really great recipe.

Easy Fruit Salad

Ingredients:
1 pkg. vanilla pudding (the kind you need to cook)
1 pkg. tapioca pudding
1 small pkg. Jell-O
3 Cups water
Canned fruit
8 oz. Cool Whip

Directions:
Combine puddings, Jell-O, and water

Bring to a boil
--cook according to tapioca directions
--or bring to a boil and boil for 3 minutes

Remove from heat and chill for 3 hours

Drain fruit

Once mixture has chilled stir in Cool Whip

Mix well

Add fruit

Variations:
*Use orange Jell-O & 2 cans mandarin oranges
2-3 cans pineapple (chunks, tidbits or crushed)

*Use raspberry Jell-O & thawed raspberries and pineapple

Downeast Maine Pumpkin Bread

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Potato Salad

6 medium potatoes
1/2 medium onion, chopped
8 hard cooked eggs
3 to 4 Tablespoons prepared mustard
1 cup salad dressing (Best Foods type)
1 Tablespoon sugar
1 teaspoon salt
1/2 to 1 teaspoon celery seed

Cook, peel and dice potatoes; combine with chopped onion. Shell eggs; separate yolks and whites. Dice egg whites; set aside. Mash yolks with mustard*; stir in salad dressing along with sugar and salt. Combine dressing with potatoes and onions. Fold in egg whites carefully. Adjust seasoning. Cover and chill for several hours before serving.

Serves 8

*I mash egg whites and yolks together.