Ingredient list
2 cups white sugar
2 cups packed brown sugar
2 tablespoons butter
1 – 16 oz. jar of chunky peanut butter
1 – 8 oz. jar of marshmallow fluff
Instructions
Butter 9″ x 13″ baking pan.
Over medium heat in a heavy 3 quart sauce pan put:
2 cups white sugar, 2 cups packed brown sugar, and 2 tablespoons butter.
Stir constantly with a wooden spoon until completely dissolved.
Slowly increase heat until mixture comes to a rolling boil.
Stir constantly for 3 minutes.
Remove from heat.
Add jar of chunky peanut butter and jar of marshmallow fluff.
Mix thoroughly and pour into greased baking pan.
Cool before cutting.
April 13, 2014 | Posted in:
Hot cross buns
Nothing says Easter like hot cross buns, especially when they’re home made. This recipe comes from Jennifer L.’s book, in North Branch , MN, although I’ve made a few tiny tweaks.
Ingredients
4-4 1/2 c. all purpose flour
1 pkg active dry yeast
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
2 eggs plus 1 yolk
3/4 c. milk
1/2 c. butter
1/3 c. granulated sugar
3/4 cup currents
(1/4 cup candied orange zest and 1/4 cup candied ginger, cut into small cubes)
1 egg white
1/2 cup icing sugar
1 tsp milk (or more if needed)
Preparation instructions
1. In a large mixing bowl combine 2 c. flour, yeast, cinnamon, nutmeg, and cloves. In a pan heat and stir milk, butter, sugar, and 1/2 tsp salt until warm (120°-130°) and butter almost melts.
Add milk mixture to dry mixture. Add eggs. Beat with an electric mixer on low to medium speed 20 sec. scraping bowl. Beat on high 3 minutes. Stir in currants and orange peel and ginger (if desired), and as much remaining flour as you can.
2. Turn onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double (about 1-1 1/2 hrs).
3. Punch dough down. Turn onto floured surface. Cover; let rest 10 minutes. Divide dough into 20 portions. Shape portiions into smooth balls. Place balls 1-1/2 inches apart on greased baking sheet. Cover; let rise till nearly double. (45-60 minutes)
4. Using a sharp knife, make a crisscross slash across top of each bun. In small bowl combine beaten egg white and 1 tbsp water. Brush mixture of egg white and water over rolls. Bake in a 375° oven for 12-15 minutes or until golden brown. Cool slightly. For icing, in a mixing bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 tsp at a time, until icing is of drizzling consistecy. Drizzle icing into slashes atop each bun. Serve warm.
Submitted by: Jennifer L
September 19, 2013 | Posted in:
Pumpkin Bread – Heritage cooks
from Tynetta G.’s book, Imperial, MO
Ingredients
1 cup pumpkin
3/4 cup sugar
1/2 cup butter
2 eggs
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup pecans
Preparation Instructions
Mix all ingredients together and bake in a bread pan at 350 degrees for 45 minutes or until toothpick comes out clean.
Heritage note: I tried this recipe with roasted pumpkin seeds and chocolate chips as well- delicious! I lessened the baking soda to 3/4 tsp and salt to 1/2 tsp.
Thanks Tynetta for this great recipe!
August 20, 2013 | Posted in:
Raspberry Freeze
This is the first recipe I remember my mom making. It’s an easy no-bake dessert that impresses a crowd. I’m glad to report it gets two thumbs up from my 4 year old daughter Penny.
2 cups frozen unsweetened raspberries,thawed, with juice
1 cup sugar
2 egg whites
juice of half a lemon
dash of salt
1 cup whipping cream
Combine raspberries, sugar, egg white, lemon juice and salt.
Beat 15 minutes in a stand mixer, with the whisk attached (or with electric beaters), until stiff and fluffy.
While mixture is mixing, whip cream.
Fold whipped cream into raspberry mixture
Freeze in individual bowls for 4 hours, or in a large bowl, 6 hours.
October 10, 2012 | Posted in:
Date filled cookies
from Jennifer L.’s book, North Branch , MN
Ingredients
1/2 c. white sugar
1/2 c. brown sugar
1 c. shortening
2/3 c. sour cream
1 tsp soda
2 1/2 c. oatmeal
3 c. flour
1 tsp vanilla
Preparation instructions
Cream together sugars, shortening, sour cream, and vanilla. Then mix in soda, oatmeal and 2 cups flour.
The other cup of flour will be used for rolling out and cutting.
Roll out dough on pastry cloth or “tupperware” sheet. Use cookie cutters of your choice.
Bake @ 350° for 5-8 minutes or until lightly browned.
Date filling:
Microwave ingredients on high for 3 minutes, stir , then microwave on high for 3 more minutes. Allow to cool a bit, then spread on cookies and sandwich.
Submitted by: Jennifer L
| Posted in:
Carol’s brownies
from Jennifer L.’s book, North Branch , MN
Ingredients
2 c. sugar
1 c. butter
4 eggs
4 rounded tbsp cocoa
6 tbsp hot water
1 c. flour
Preparation instructions
Cream together sugar and butter. Add egg yolks and mix. Beat egg whites and set aside.
Mix rounded tbsp cocoa with hot water (make a thick “gravy”), add this to the above butter/sugar mixture and mix.
Blend in 1 c. flour.
Stir in beaten egg whites.
Bake in greased 9X12 pan for 30 minutes at 350°.
Frosting:
Cook (on stove top) sugar, whipping cream, milk and chocolate square. Cook to a “firm ball” stage, add butter.
Cool in ice cold water, stir until cooled and remove from water. Continue to stir until frosting holds peaks.
Frost brownies.
Submitted by: Jennifer L
| Posted in:
Peanut brittle
from Jennifer L.’s book, North Branch , MN
Ingredients
1 1/2 c. granulated sugar
1/2 c. light corn syrup
1/2 c. water
Preparation instructions
In a 4-qt saucepan, mix sugar, corn syrup, and water. Bring to a boil, stirring constantly. Cover pan for 1 minute to wash down sides of the pan. Remove lid and cook rapidly to soft-crack stage~270° F. Add peanuts and continue cooking, stirring constantly to the hard-crack stage~310° F.-about 5 min. or until candy is golden brown. Add butter, vanilla, and soda. As you stir, candy will foam up. Pour into buttered pan and rub spatula across the top to break bubbles. When cold, break into pieces. Store tightly covered.
Submitted by: Jennifer L
| Posted in:
Easy vanilla ice cream
from Jennifer L.’s book, North Branch , MN
Ingredients
2c. light cream
1c. sugar
4 tsp vanilla
2c. Whipping cream
Preparation instructions
In a large mixing bowl stir together light cream, sugar, vanilla, and 1/8 tsp salt till sugar dissolves. Stir in whipping cream. Turn into a 8x8x2 inch pan. Cover; freeze till partially frozen. Break mixture into chunks. Place in a chilled large mixer bowl. Beat with electric mixer 1 to 2 minutes or till smooth. Return mixture to cold pan. Freeze till firm.
Submitted by: Jennifer L
| Posted in:
Cranberry-orange relish
from Jennifer L.’s book, North Branch , MN
Ingredients
2 medium oranges
4 c. fresh cranberries (1 lb)
2 c. sugar
1/4 c. finely chopped walnuts
Preparation instructions
With a vegetable peeler, remove the orange portion of the peel of one orange; set aside.
Completely peel and section both oranges. Using a food grinder with a coarse blade or a food processor, grind reserved orange peel, orange sections and cranberries. Stir in sugar and nuts. Chill for several hours. Serve with poultry or ham.
Submitted by: Jennifer L
| Posted in:
Strawberry shortcake
from Jennifer L.’s book, North Branch , MN
Ingredients
6 c. fresh strawberries, sliced
1/4 c. sugar
2 c. flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
Preparation instructions
Stir together stawberries and 1/4 c. sugar; set aside. For shortcake, thoroughly stir together flour, 2 tbsp sugar, baking powder, and salt. Cut in the 1/2 c. butter or margarine till mixture resembles coarse crumbs. Combine beaten egg and milk; add all at once to dry ingredients and stir just to moisten. Spread dough in a greased 8×1 1/2 -inch round baking pan, building up edges slightly. Bake in a 450° oven for 15 to 18 minutes. Cool in pan 10 minutes, then remove from pan. Split into 2 layers; lift top off carefully. If desired, spread bottom layer with the softened butter or margarine. Whip cream with 2 tbsp sugar just to soft peaks. Spoon berries and whipped cream between layers and over top. Serve warm.
Blueberry Shortcake:
Prepare strawberry shortcake as above, except omit the strawberries and 1/4 c. sugar. Mash 2 c. whole blueberries; stir in 1/4 c. sugar. Stir in 2 c. whole blueberries; set aside. Spoon berry mixture and whipped cream between layers and on top.
Peach Shortcake:
Prepare strawberry shortcake as above, except omit the strawberries and 1/4 c. sugar. Stir together 4 c. peeled sliced peaches and 1/3 c. sugar; set aside. Spoon peach mixture and whipped cream between layers and over top.
Submitted by: Jennifer L