| COUNTRY HOME DESSERT RECIPES PAGE 2 |
| "PEANUT BRITTLE
" By: George Roulston 2 cups sugar 1/2 cup light corn syrup 1/2 cup dark corn syrup 1 cup water 2 tablepoons butter 2 teaspoons vanilla 1 teaspoon salt 2 cups raw peanuts 2 teaspoons baking soda Directions: Butter 2 large baking sheets. Stir in the first 6 ingredients in a medium heavy saucepan. Cook over medium heat to boiling. Stir constantly until sugar dissolve. This should take about 5 minutes. Clip a candy thermometer to the side of pan. Increase heat to medium- high and boil without stirring until candy thermometer registers 275 degrees, soft crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take 30 to 35 minutes. Stir in raw peanuts and salt. Reduce heat to medium-low. Continue cooking over medium-low heat, stirring frequently till candy thermometer registers 300 degrees, hard-crack stage. Reaching hard-crack stage should take 15 to 20 minutes more. Remove pan from heat and thermometer from saucepan. Add baking soda and stir briskly, (mixture will foam up) Immediately pour out onto prepared baking sheets. Spread out brittle as thinly as possible. Let stand until cold and hard. Break into pieces and store in airtight containers......Note, it should take peanut brittle about 50 to 60 minutes to cook. Candy will keep up to a month in a cool dry place. *From George's Kitchen* |
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| "CHOCOLATE CHIP COOKIES
" By: George Roulston 1 cup butter 2 cups all-purpose flour 1 teaspoons soda 1 cup sugar 2 1/2 cups blended oatmeal 12 oz. chocolate chips 1 cup brown sugar 1/2 teaspoon salt 1 4oz. hershey bar (grated) 2 eggs 1 teaspoon baking powder 1 teaspoon vanilla 1 1/2 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 15 minutes at 375 degrees. Makes 56 cookies. *From George's Kitchen* |
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