Peanut Brittle

Brittle

Grandma Bernice Kellogg's

[If thermometer boils at 210 deg. Cook to 304 deg.]

3 C. sugar

1 ¼ C. lite Karo

1 C. water

2 T. butter

Mix together and set aside next 3:

½ tsp. salt

1 tsp. Baking soda

1 tsp. Vanilla

2 ¾ C. raw peanuts OR 2 C. wide raw coconut & ½ C. raw cashews

Marble Slab or counter at room temperature (buttered)

Put sugar, karo, water & butter in a heavy pan. Stir to dissolve sugar before it boils.

Wash sides of the pan down with pastry brush and water. Do this as you are stirring the sugar mixture while it is cooking to stop any crystals from forming – very important.

Cook to 244 deg. And add peanuts OR cook to 284 deg. And add coconut & cashews.

Then cook to 304 deg. Remove from heat. Stir in salt mixture. Pour on buttered surface. Pull thin as possible. (Optional: turn to keep nuts covered).

Cool break apart! Yum

Lemony Lemon Bars

Ummm, refreshing, tart yet sweet....

 Picture Courtesy of….Clara.  Yes, that is my Christmas Tree in Bokah in the background! It’s Christmas!

Something about Lemons reminds me of home and Christmastime. Picking them off of Uncle Jims tree and then making lemon bars. The dusting of powdered sugar on top was inevitably inhaled to quickly as you’d take that first bite, forcing you to slow down to enjoy these delicate bars the way they should be. If I recall…..I do believe these are one of Dad’s favorite desserts, another reason we made them, for Dad.

I haven’t made these in forever it seems. Just yesterday as I was brainstorming another treat to make for Christmas goodie plates…..Lemon Bars came to mind! They sounded so yummy and no doubt…..the end product was a refreshing new tart mixed with sweet flavor, for this holiday season after having so much chocolate.

Just look at them….I can almost taste them through the picture. That gooey yellow center…. oh. SO. YUMMY! I took them out of the oven a little sooner than it says but I actually think I like’d it better this way, with a soft, gooey center. A little messier but so refreshingly yummo!

So try these delightful treats, if you haven’t lately…..from Mom Kellogg’s recipe box.

Lemony Lemon Bars

Crust:

1 cup soft butter

½ cup powdered sugar

2 cups of flour

Dash of salt

Combine and mix well. Press into a 9x13 pan. Bake at 350 for 15 minutes, until nicely browned.

Filling:

4 eggs, beaten (not whipped)

2 cups sugar

¼ cup flour

6 T. lemon juice (Fresh lemon juice is yummy if you have a lemon tree like Mom and Dad, or Uncle Jim. But store bought lemon juice works good too.)

Mix well and pour into slightly cooled crust. Bake at 350 for 25 minutes. Cool and sprinkle with sifted powdered sugar.

*I used parchment paper lined in the pan. Makes it so nice to remove from pan and then cut into squares. I LOVE PARCHMENT PAPER, when it comes to baking!

Christmas Cranberry Relish

I had this gorgeous looking appeitzer/dip at our Ward Relief Society Christmas Dinner this year. I was at first, hesitant but just one bite and I was hooked! So festive and rich color for Christmas. This is a sweet and spicy to your desire. Amazing how cranberries could become so sweetly yummy! So, give it a try as you gather with family! You too, may like it!

 Picture courtesy of.... your very own, Clara Photography :)

1 12oz bag of fresh cranberries
1 c sugar
4-5 green onions (*I used white and green part of onions)
cilantro (about 2/3 of a bunch or about 1/4 cup chopped)
2 seeded jalapenos (*I used just one, to be mild enough for my kids. But 2 would add more spice and be yummy if you like....I liked it with 2!)
2 8oz packages of cream cheese (*use 1 at a time, unless feeding a big crowd)
crackers (*prefer Wheat Thins, other crackers break easy but can still be used…like Town House or Ritz)

Rinse cranberries and pat dry. Place in food processor and pulse until finely chopped. Transfer to mixing bowl. I chopped the green onions, cilantro, and jalapenos until very fine, but next time I will try them in the food processor, too. Combine veggies with cranberries, then add sugar, and mix well. Refrigerate at least an hour for flavors to mix. Serve over a block of cream cheese at room temp. or soft enough so cracker doesn't break when scooping. Enjoy!!

*Clara’s notes. Made for Jordan Family Christmas party 2011. I loved the flavor combination and my kids ate it too!

Peanut Butter Cookies

I have been Craving Peanut Butter cookies ever since I stopped working at Great Harvest. So when Mom was here helping me with Jake, I went on the hunt for a good recipe. AND....I found one!! Then I just added the chocolate chips, haha

Better Homes and Gardens, with a few variations from me

1/2 c margarine
1/2 c peanut butter- I make it a generous 1/2 cup.
1/2 c sugar
1/2 c brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 c flour

Add chocolate chips to your liking. I use a little over a half cup

Bake at 375 for 7-9 minutes.

Mom's Whole Wheat Bread

In Bread Maker

1/4 c oil
1/3 c honey
1/4 c milk
1 1/2 c water
1/2 c oat bran
2/3 tsp salt
4 c wheat flour
2 T gluten
2 tsp yeast

Put all in maker in order listed. Select dough cycle. When done kneed in flour or oil and shape into 1 loaf or 2 loafs ( I like 2 loafs. Then I freeze one.) Let rise for about 30 min. Bake at 350 for about 25 min.

Reese's Peanut Butter Pie....

Oh, so Yumo!

Peanut Butter and chocolate! What is not to love?!

Okay, I know Mom and Dad don't eat chocolate and for a time while we were young, they hoped (I think) that we as children would choose to follow in these same foot steps.

But I am weak and definately don't have the strength to do the same.....so I enjoy chocolate at times. And this dessert is definately worth enjoying....

My kids loved this pie! Any time I had just ONE little bite....they wanted ONE little bite too!

Crust:

1 store bought oreo crust

Filling:

1 pkg (8 oz) Cream cheese, softened (I use 1/3 less fat and it works great)

1 cup creamy peanutbutter

3/4 cup sugar

1 Tbsp. vanilla

1 tub (8 oz.) Cool Whip thawed

1/2 milk chocolate candy bar shredded

10 mini Reese's Peanut Butter Cups, chopped

Directions:

Mix cream cheese, peanut butter, sugar and vanilla with mixer until well blended. Carefully mix in Cool Whip little bit at a time. Then stir in shredded milk chocolate shavings. Pour into pie crust.

Top with chopped Reese's Cups and drizzle with Chocolate Fudge Sauce.

Freeze for 4 hours or overnight until firm. Let stand 1/2 hour before serving so pie can be cut easily. Then keep in fridge till you can't resist having more!

*adapted from Kraft Philadelphia recipe by Clara

Poppyseed Salad Dressing

We had this scrumptious salad when we were at Lorin and Debbie's house after the reunion. I think the dressing is what made the salad so yummy! I found this Poppyseed dressing over at Our Best Bites and it tastes awfully similar, if not the same. My family LOVES it. It is sweet and delicious....Peyton chooses this over Ranch dressing, even....its that good!

Poppyseed Salad Dressing

1 cup vegetable oil

3/4 cup sugar

1 tsp. dry mustard

1 tsp. salt

1/3 cup cider vinegar

1/8 cup chopped purple onion

put all ingredients into the blender and blend till smooth.

then add:

2 tsp. poppyseeds

and mix with a spoon.

Makes 1 pint jar

keeps good in refrigerator, just shake well before serving

Isn't it such a pretty color!

This dressing will make you want to eat more and more salad!

Debbie if this is your same recipe let us know or how it is different.

Chocolate Frosting

This is the Chocoalte Frosting Corianne used at the cabin. I was craving it.

1 stick margarine

4 T. cocoa

7 T. milk

Bring to boil and add:

1 tsp. vanilla
1 box powd. sugar ( about 2 3/4 cups)
* I added a whole additional cup, a least.

If frosting is soupy, add more powd. sugar or less milk

Peach Cobbler Squares

We have had a grand time making peach jam and frozen peaches from our trees. We tried this new recipe for Sunday and all the children in town came over for ice cream and cobbler. Someone suggested that it needed more sugar in the peaches!!! I wonder who said that??? I thought is was yummy. It is like a shorbread peach square. Delicious

Peach Cobbler Bars

Wendy W. Kellogg 8-2011

1 1/2 C. butter softened

1 C. sugar, divided

3 cups flour

4 C. peaches, sliced

1/2 C. flour

1 1/2 tsp cinnamon

pinch of nutmeg

Preheat oven to  350 degrees

In a large bowl, cream butter and 1/2 C. sugar. Blend in 3 cups flour.  Press half of the mixture into the bottom of a 13 X 9 inch baking dish.

In a medium bowl, stir together Peaches, 1/2 C. sugar, 1/2 C. flour, cinnamon and nutmeg until well combined.

Pour the peach mixture over the shortbread in the pan.  Sprinkle with the remaining shortbread mixture.  Press down firmly.

Bake for 1 hour, or until the topping is golden brown.  Let stand for 15 minutes in the pan before cutting into bars.  Makes 12 servings.

Serve with whip cream or ice cream!

Fruit Pizza

This is the yummy fruit pizza we had at the reunion for Kammy's baby shower! I think Clint ate one whole pizza himself!!  

This is super delicious and always a crowd pleaser. One of my favorites! Refreshing for summertime when strawberries are in season. It is a precious recipe that I got from my Bishop’s wife while at BYU.

 

Crust: Sour Cream Cookie Crust

For 1 of my cookie sheet pans:                                                                for 2 cookie sheet pans:

1/2 c. butter softened                                                                                1 cup butter softened or shortening

1  c. sugar                                                                                                      2 cups sugar

2 eggs                                                                                                            3 eggs

¼  tsp. vanilla                                                                                                ½ tsp. vanilla

½ c. sour cream                                                                                           1 cup sour cream

2 ½ c. flour                                                                                                    5 cups flour

½ T. baking powder                                                                                     1 T. baking powder

¼ tsp baking soda                                                                                        ½ tsp baking soda

½  tsp salt                                                                                                      1 tsp salt

Directions: cream together butter and sugar. Add eggs, vanilla then sour cream. Mix together. Sift together dry ingredients and add little at a time. Dough is VERY sticky. Spread carefully onto greased and floured sheet pan. I use a frosting spreader spatula and it works good.

(This can also be Refrigerate it to make it into cookies.) 

Bake 350 ---11-12 minutes. Be very careful to not overcook, it will be too dry. The top will still look very white when done, not yet starting to turn golden.

*I make just one sheet pan normally, it feed a lot. And its best fresh before the fruit starts to mush.

The original recipe is on the right.

Topping:

12 oz cream cheese softened

1 ½ c. powdered sugar

Then fold in, 12 oz. Cool Whip

*I use this for just one sheet pan. Double for 2

Top with fruit of your choice: strawberries, peaches, raspberries, blueberries, kiwi, bananas, nectarines

*Refrigerate for a couple hours before serving. I like it cold. Best eaten before the fruit turns mushy. It won’t last long, its easily gobbled up! UMM!

Adapted by Clara Jordan

Original recipe by Sis. Chalmers BYU 137^th Ward ~ 1998