Peanut Brittle Cookies

Posted by JBic at recipegoldmine.com  9/2/2001 6:40 pm

Source: Winner of $1,000 prize in 1953 Pillsbury 4th Grand National Baking and Recipe Contest

1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup firmly packed brown sugar
3 tablespoons beaten egg
1 teaspoon vanilla extract
1 cup salted peanuts

Sift together flour, baking soda and cinnamon. Cream together butter and brown sugar. Blend in 2 tablespoons beaten egg and vanilla extract. Blend in dry ingredients and 1/2 cup peanuts and mix thoroughly. Spread on greased baking sheet to a 14 x 10-inch rectangle. Brush with 1 tablespoon beaten egg and sprinkle with remaining peanuts. Bake at 325 degrees F for 20-25 minutes. Cut or break into pieces while still warm.

Pineapple Nut Squares

Posted by kdipaolo at recipegoldmine.com 7/12/01 1:47:50 pm

1 pound butter (a must – margarine crumbles)
3/4 to 1 cup granulated sugar
1 grated lemon peel
1 tablespoon lemon juice
3 large egg yolks or 4 small
4 1/2 cups flour
1 large can crushed pineapple
1 pound ground walnuts
Powdered sugar

Cream together all ingredients except flour. When well mixed, add flour and mix smooth. Press into a 13 x 20 cookie sheet with sides. On top of dough spread crushed pineapple and top with ground walnuts. Bake at 350 degrees F for 40-50 minutes or until done. You will have to decide on your oven. Cool on rack. When cooled, sprinkle well with powdered sugar. Cover with foil and they stay moist a week.

Penuche Bars

1/2 cup shortening or butter
1/2 cup brown sugar
1 cup all-purpose flour
2 eggs, beaten
1 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut
1 cup nuts, chopped

Preheat oven to 350 degrees F.

Mix together shortening, brown sugar and flour and press into a 13 x 9-inch pan. Bake for 10 minutes.

Beat eggs, then mix in brown sugar and vanilla extract, beating well. Add flour, baking powder, salt, coconut and nuts. Put on top of baked mixture. Bake for 25 minutes.

Peanutty Caramel Bars

Posted by Pat’s Cookin at recipegoldmine.com 10/8/2001 2:17 pm

1 package caramels
1/4 cup water
3/4 cup peanut butter, divided
4 cups Cheerios
1 cup salted peanuts
1 cup semisweet or milk chocolate chips
1/2 cup butter or margarine, softened

In a large microwave-safe bowl, heat caramels, water and 1/2 cup peanut butter on HIGH for 1 minute; stir. Microwave 1 to 2 minutes longer or until melted. Add cereal and peanuts; stir until coated. Spread into a greased 13 x 9 x 2-inch pan; set aside.

In another microwave-safe bowl, heat chips, butter and remaining peanut butter on HIGH for 30 to 60 seconds or until melted. Spread over cereal mixture. Refrigerate before cutting.

Makes 3 dozen.

Orange Chocolate Bars

Bottom Layer
Nonstick vegetable spray
5 tablespoons unsalted butter
4 ounces bittersweet chocolate
1 cup graham cracker crumbs
1 cup dried coconut flakes
1 cup coarsely chopped walnuts

Buttercream Layer
1/2 cup unsalted butter at room temperature
1 cup confectioners’ sugar
4 tablespoons maple syrup
2 tablespoons Grand Marnier

Chocolate Glaze
4 ounces bittersweet chocolate
1 tablespoon vegetable shortening
1 tablespoon light corn syrup

Preheat oven to 350 degrees F. Lightly coat an 8-inch square baking pan with nonstick vegetable spray.

Bottom Layer: In a dry bowl, set over barely simmering water, melt the butter and bittersweet chocolate. Remove from the heat and stir in the graham cracker crumbs, coconut and walnuts. Pat the mixture into the bottom of the baking pan to form a crust. Bake for 9 minutes until set. Let cool to room temperature, then chill.

Buttercream: Beat the butter and sugar together until light and fluffy, about 2 minutes Slowly beat in the maple syrup and Grand Marnier. Spread over the cooled crust and chill for 20 minutes to set.

Chocolate Glaze: In a dry bowl, set over barely simmering water, melt the chocolate. Remove from heat and stir in the vegetable shortening and corn syrup. Spread the chocolate glaze over the buttercream layer and chill for 5 more minutes. Cut into 2-inch square bars.

Yield: 16 bars

Pineapple Coconut Bars

Filling
3 cups crushed pineapple, undrained
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
3 eggs, unbeaten

Combine crushed pineapple with sugar and flour. Cook until thickened. Add a small portion to beaten eggs, then stir back into pineapple filling mixture. Continue cooking 5 minutes longer. Cool.

Crust
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups brown sugar
1 1/2 cups butter or margarine, melted

Combine ingredients. Press into a jellyroll pan. Bake at 375 degrees F for 10 minutes.

Topping
2 eggs, beaten
1 cup granulated sugar
1 1/2 cups flaked coconut
1/2 cup butter or margarine, melted

Combine ingredients with a beater. Pour over pineapple filling and spread evenly. Bake at 350 degrees F for 25 minutes. Cool before cutting.

Ooey Gooey Karo Krisper Bars

Source: Karo 100th Anniversary Recipe Favorites (2002)

1 cup corn syrup
1 cup granulated sugar
1/2 teaspoon salt
1 cup peanut butter
1 cup quick-cooking oats
2 cups corn flakes
2 cups Rice Krispies?
1 cup semisweet chocolate chips
1/2 cup peanut butter chips (optional)

Combine corn syrup, sugar, and salt in a large saucepan and cook over medium heat until it begins to boil. (Or microwave on HIGH for 2 to 2 1/2 minutes until syrup bubbles form around the edge of the pan). Stir mixture until sugar dissolves. Stir in peanut butter and remove from heat.

Stir in oats, corn flakes, Rice Krispies (or substitute 5 to 6 cups of your favorite cereal). Pour mixture into greased 8-inch square pan and set aside.

Melt chocolate chips in small saucepan over lowest heat, stirring constantly. (Or microwave on MEDIUM-HIGH (70%) for 1 minute. Stir, then microwave at additional 10 to 20 second intervals, stirring until smooth). Spread over bars. If desired, melt peanut butter chips and use small spoon to dot or drizzle onto bars in any design you prefer. Cut into squares or triangles.