1/2 cup crunchy peanut butter
1/3 cup butter, softened
2/3 cups white sugar
1/2 cup packed brown sugar
2 eggs
1/2 tsp. vanilla extract
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup semi-sweet chocolate chips
Preheat over to 350 degrees. Grease 9x9 inch baking pan. Cream together the peanut butter and butter. Blend, one at a time, brown sugar, sugar, eggs and vanilla, mixing well. Stir in salt, baking powder and flour, one at a time, stirring till each is well-blended into peanut butter mixture. Bake for 30 to 35 minutes. Cool before cutting.
CHOCOLATE NO-BAKE COOKIES
2 cups sugar
1/2 cup milk
1/3 cups cocoa
Let boil 2 minutes; remove from heat. Add the following:
2 1/4 cups oats
3/4 cups creamy peanut butter, scant
1 tsp. vanilla
Drop by spoonfuls onto waxed paper. Allow to cool before placing in air-tight container.
GINGER SNAPS
3/4 cup shortening
1 cup brown sugar, packed
1 unbeatened egg
1/4 cup molasses
2 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
Preheat oven to 350 degrees. Combine shortening, brown sugar, and egg in mixing bowl; beat until fluffy. Add molasses and beat well. Mix in well the salt, baking soda, and spices. Add flour, mixing in thoroughly. At this point, you may chill the dough so it is easier to work with, and I would probably do that on a warmer day (but didn't today). Shape into 1 inch balls and roll in granulated sugar. Place 2 inches apart on greased baking sheets. Bake for 12 to 15 minutes. Remove from baking sheet to a wire rack to cool at least slightly before family gobbles them up. Makes about 2 dozen "crinkle-top" cookies. (They were absolutely wonderful warm!)
SEA FOAM
2/3 cup white syrup (I use Karo brand...generics may be too diluted)
1/3 cup hot water
2 egg whites
2 cups sugar
1 tsp. vanilla
chopped nuts (don't skimp!)
Boil sugar, syrup, and water together until it forms a hard mass when tested in cool water. While mixture boils, beat egg whites very stiff. Pour hot syrup over bean egg whites, beating constantly. Add vanilla and nuts when mixture stands alone; spread in buttered square casserole pan or drop by teaspoonful onto buttered plate or waxed paper to cool.
FANTASY FUDGE
3 cups sugar
3/4 cup margarine
2/3 cup undiluted evaporated milk
1 (12 oz) pkg. semi-sweet chocolate chips
1 (7 oz) jar marshmallow creme
1 cup chopped nuts
1 tsp. vanilla
Combine sugar, margarine, and milk in heavy 2-qt. saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate chips until melted. Add marshmallow creme, nuts, and vanilla; beat until well-blended. Pour into greased 13x9-inch pan. Cool at room temperature. Cut into squares. Makes 3 lbs.
