This recipe came out of a Valdosta newspaper back in the 1970s. Makes 8 dozen delicious cookies and will not only fill your cookie jar up, but will fill you up and put a smile on your face. Looks like a lot of ingredients, but is easy to bake.
1 1/3 cups shortening
1 1/2 cups granulated sugar
2 beaten eggs
3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt (omit the salt if oleo is used) told you it was old
2 tsp vanilla
1/4 cup milk
1 cup chopped pecans
1 cup crunchy peanut butter
Cream shortening and sugar, add eggs, beat well. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk. Add flavoring, pecans and peanut butter. Mix well. Drop by teaspoon onto greased cookie sheet. Place cookies one inch apart. Bake in preheated 300 - 325 degree oven until lightly browned. Let set a few minutes, then remove to a sheet of brown paper until cool.
Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Thursday, December 3, 2009
Fudge
The heart of homemade candies, fudge is loved by all. I have two recipes to share. The Peanut Butter fudge is my favorite and also my downfall.
Chocolate Fudge
2 squares unsweetened chocolate ( 2 oz)
2 cups sugar
1/8 tsp salt
1 cup evaporated milk
2 tbsp butter
1/2 tsp vanilla extract
1 cup chopped nuts - walnuts or pecans are best (optional)
Finely grate or chop chocolate pieces into a small bowl. Ina 2 quart saucepan, cook sugar, salt, chocolate and milk slowly (medium low) stirring constantly until sugar dissolves. Cook over medium heat to softball stage (235 degrees) stirring constantly. Cool, then add butter and vanilla beating on medium until fudge starts to stiffen. Add nuts and continue to beat until fudge starts to set. Pour fudge into a buttered 8" x 8" or 9" x 13" dish or pan. Allow to thoroughly set, cut and devour!
Peanut Butter Fudge - Beware contains nuts for those allergic
2 squares unsweetened chocolate
1 cup undiluted evaporated milk
2 cups sugar
1/4 cup butter or margarine
1 cup miniature marshmallows
1 jar 12 oz chunk style peanut butter
1 tsp vanilla extract
In a 2 quart sauce pan or heavy skillet, combine chocolate, milk, sugar and butter. Cook over medium heat, bringing to a light boil and boiling for 4 minutes stirring constantly. Remove from heat; stir in marshmallows, peanut butter and vanilla
extract until evenly blended. Pour into a buttered 8 inch square pan and spread to corners. Chill, cut into square.
Note: this recipe can be made without the chocolate - but why?!?
Chocolate Fudge
2 squares unsweetened chocolate ( 2 oz)
2 cups sugar
1/8 tsp salt
1 cup evaporated milk
2 tbsp butter
1/2 tsp vanilla extract
1 cup chopped nuts - walnuts or pecans are best (optional)
Finely grate or chop chocolate pieces into a small bowl. Ina 2 quart saucepan, cook sugar, salt, chocolate and milk slowly (medium low) stirring constantly until sugar dissolves. Cook over medium heat to softball stage (235 degrees) stirring constantly. Cool, then add butter and vanilla beating on medium until fudge starts to stiffen. Add nuts and continue to beat until fudge starts to set. Pour fudge into a buttered 8" x 8" or 9" x 13" dish or pan. Allow to thoroughly set, cut and devour!
Peanut Butter Fudge - Beware contains nuts for those allergic
2 squares unsweetened chocolate
1 cup undiluted evaporated milk
2 cups sugar
1/4 cup butter or margarine
1 cup miniature marshmallows
1 jar 12 oz chunk style peanut butter
1 tsp vanilla extract
In a 2 quart sauce pan or heavy skillet, combine chocolate, milk, sugar and butter. Cook over medium heat, bringing to a light boil and boiling for 4 minutes stirring constantly. Remove from heat; stir in marshmallows, peanut butter and vanilla
extract until evenly blended. Pour into a buttered 8 inch square pan and spread to corners. Chill, cut into square.
Note: this recipe can be made without the chocolate - but why?!?
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