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