Peanut Butter Kisses

Alice Berry

Dr. Oates office

Ingredients:
1 cup peanut butter
1 cup Crisco or shortening
1 cup light brown sugar
1 cup granulated sugar
1⁄4 cup milk
2 tsp. vanilla
1 tsp. salt
2 eggs
1⁄2 tsp. baking soda
3 1⁄2 cups sifted all-purpose flour
1/3 cup granulated sugar
11 oz. package Hershey’s Kisses

Directions:
Preheat oven to 375 degrees. Combine peanut butter, Crisco and sugar. Stir in milk, vanilla, and eggs. Add combined flour, soda and salt. Mix thoroughly using your hands; if necessary. Shape dough into 1 inch balls. Roll balls in 1/3 cup sugar. Place on ungreased baking sheets. Bake at 375 degrees for 8 minutes; remove from oven, press 1 milk chocolate kiss on center of each cookie. Bake 3 more minutes. Remove, cool, and enjoy.

Peanut Butter Cookies

Eloise Platz, Mary Ann’s Mom

A Pineywoods Home Health Care, Inc.

Ingredients:
1 cup sugar
1 cup brown sugar
3⁄4 cup shortening
3⁄4 cup peanut butter
2 well-beaten eggs
2 tsp. vanilla
3 cups flour
3⁄4 tsp. salt
1 tsp. baking soda

Directions:
Mix sugar with shortening. Add eggs, vanilla, salt and soda; then add flour. Roll small portions into balls and flatten with a fork. Bake at 375o for 8-10 minutes

Oreo Bon Bons

Sherri Delk

A Pineywoods Home Health Care, Inc.

Ingredients:
1 16 oz. package Oreos
1 package melting chocolate
1 8 oz. cream cheese
Small amount of gulf wax

Directions:
Crush Oreos in a food processor, add cream cheese and mix well. Form into small round balls. Line a cookie sheet with wax paper. Put cookies on the cookie sheet and place in freezer to get hard. In the meantime, melt your chocolate in a double boiler with a small amount of wax to thin out the chocolate chips just a little. Note: Make sure the bon bons are nice and frozen before you begin to dip them into the chocolate or you will have a mess. Place them back onto the wax lined cookie sheet to dry.

Old Fashioned Fudge

Barbara Craig

A Pineywoods Home Health Care, Inc.

Ingredients:
2/3 cup cocoa
3 cups sugar
1/8 tsp. salt
1 1⁄2 cups milk
1 Tbsp. Karo syrup
4 Tbsp. butter
1 tsp. vanilla

Directions:
Mix cocoa, sugar, salt, milk, and Karo syrup in a pan. Cook on low until the mixture forms a soft ball when added to cold water (234 degrees on candy thermometer). Remove from heat and add butter and vanilla. Let fudge cool for 15 minutes, and then beat until the candy loses its glossy sheen. Add nuts if preferred. Pour into buttered dish.

Oatmeal Crispies

Eloise Platz, Mother of Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

Ingredients:
1 cup shortening
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup chopped nuts (optional)
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 1⁄2 cups flour
3 cups quick-cooking oats
1 cup raisins (optional)

Directions:
Cream together thoroughly the shortening and sugars. Add the eggs and beat until smooth. Add vanilla. Sift salt, soda and flour together; add to mixture. Add oats and finally nuts. Bake at 350 degrees for 12 to 14 minutes.

Nieman-Marcus Cookies

Fran Gillum

Groveton Family Medical Clinic

Ingredients:
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Directions:
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. (Recipe may be halved)

Molasses Crinkles

Eloise Platz, Mother of Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

Ingredients:
1 1⁄2 cups shortening
2 cups brown sugar
2 beaten eggs
1⁄2 cup molasses
1 tsp. salt
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
4 cups flour

Directions:
Cream shortening, brown sugar, eggs and molasses; add dry ingredients. Mix well. Chill dough one hour. Shape into balls and dip in granulated sugar. Place on greased cookie sheet and bake at 350 degrees for 10 minutes.
Variation: Chill dough for at least one hour. Roll dough out on floured board and use gingerbread man cookie cutters. Frost with butter cream frosting. Great at Christmas.

Microwave Peanut Brittle

Fran Gillum

Groveton Family Medical Clinic

Ingredients:
1 cup sugar
1⁄2 cup white Karo
1 cup roasted, salted peanuts
1 tsp. butter
1 tsp. baking soda
1 tsp. vanilla

Directions:
Stir together sugar and Karo, then microwave on high 4 minutes. Stir
in peanuts and microwave on high 3-5 minutes until light brown. Add butter and vanilla to syrup. Microwave on high 1-2 minutes. Add soda and stir until light and foamy.
Pour mixture onto greased cookie sheet. Let cool. Break into pieces. If raw peanuts are used, add, before microwaving, to the sugar-syrup mixture along with 1/8 teaspoon salt.

Lemon Bars

Mary Ann Naranjo A Pineywoods Home Health Care, Inc.

Ingredients:
2 cups all-purpose flour
1⁄2 cup sifted powdered sugar
1 cup butter or margarine, softened
1 tsp. vanilla extract
2 cups granulated sugar
2 Tbsp. cornstarch
5 large eggs, lightly beaten
1 Tbsp. grated lemon rind
1⁄4 cup plus 2Tbsp.lemon juice
2 Tbsp. butter or margarine, melted
1⁄4 cup powdered sugar
Garnish: fresh raspberries

Directions:
Combine first 4 ingredients; beat at medium speed with an electric mixer until blended. Pat mixture into a greased 13×9 inch baking dish. Bake at 350 degrees for 18 minutes or until golden. Combine 2 cups granulated sugar and cornstarch. Add eggs and next 3 ingredients; beat well. Pour mixture over crust. Bake at 350 degrees for 20 to 25 minutes or until set. Cool completely. Chill well. Dust top of bars with powdered sugar. Cut into bars. Garnish if desired. Yield: 1 dozen.

Coconut Pecan Blondies

Cheryl Miller, LVN

Stoneleigh Estates Nursing Home

Ingredients:
1 egg
¾ cup plus 2 Tbsp. packed brown sugar
½ cup butter or margarine, melted and cooled
1½ teaspoon vanilla extract
¾ cup plus 2 Tbsp. all-purpose flour
½ teaspoon baking soda
1/8 teaspoon salt
¾ cup coarsely chopped pecans, toasted
2/3 cup flaked coconut
4 squares (1 oz. each) white baking chocolate, coarsely chopped

Directions:
In a mixing bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla; mix well. Combine flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. Spread into a greased 8 inch square baking pan. Bake at 325 degrees for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on