QuiltersRecipes

Submitted by Crystal Nelson
Crystal writes, “My son “Blake” is a fireman/paramedic here in Waterford Twp. Michigan and these are his favorite cookies.”

1 cup peanut butter
1 cup (2 sticks) margarine
1 cup brown sugar
1 cup granulated sugar
2 eggs
3 cups oatmeal (quick oats)
1 cup. all purpose flour
2 tsp. vanilla extract
1/2 tsp. salt
12 oz. milk chocolate chips

Cream all ingredients but chocolate chips. Fold chips into batter. Bake at 375° F for 15 to 20 minutes…more time for crunchy cookies; less time for a chewy cookie.

Submitted by Dolores

1 tsp vanilla
1/2 c. sugar
1/4 c. brown sugar
1/2 c. crunchy peanut butter

Set aside 3 cups of Rice Krispies in a glass mixing bowl. Mix in a small sauce pan vanilla, sugars, syrup and peanut butter. Bring this mixture just to a boil. Then pour this over the 3 cups of Rice Krispies stir until well mixed then drop by spoon-fulls on a pan covered with wax paper. Chill until firm. Ready to eat when cool and set.

Submitted by Liz Porter

4 squares unsweetened baking chocolate
3/4 c. margarine
6 eggs
3 c. sugar
2 c. flour
1/2 tsp. salt
1/2 c. chopped nuts (optional)
2 tsp. vanilla

Melt margarine and chocolate. Beat eggs until fluffy. Add sugar and melted chocolate and margarine. Add dry ingredients and vanilla. Bake in a greased large jelly roll pan at 350 degrees for 25 to 30 minutes. Do not overbake.

Submitted by Stephanie Hofbauer

1 (10 1/2 oz.) bag of corn chips
1 cup white corn syrup
1 cup white sugar
1 cup peanut butter
1 (12 oz.) bag of mini chocolate chips

Crush corn chips and place in greased 10 x 15 inch pan. In saucepan, bring sugar and corn syrup to boil over medium heat. Remove from heat, and stir in peanut butter. Pour over chip layer. Place chocolate chips over hot layer and allow to melt. When cool, cut or break into pieces. Makes 3 dozen bars.

Submitted by Sally Cutting via email

These aren’t as hard (no pun intended) as they sound to make and last forever and are a great pickup with a nice cup of strong coffee when trying to study that ticklish design problem on a quilt in progress. Also a good ace in the hole for last minute dessert with a dish of ice cream.

1 1/2 cups whole blanched (skinned) almonds
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup less one tablespoon of sugar
2 cups semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2 tablespoons whiskey or brandy
Preheat oven to 350 degrees F. Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.

Preheat oven to 375 degrees F. Line 2 or 3 flat edged cookie sheets with aluminum foil, shiny side up. Sift together the flour, baking soda, baking powder, and salt. Add the sugar and mix well. Place 1/2 cup of these dry ingredients into the bowl of a food processor fitted with a metal chopping blade. Add about a half cup of the toasted almonds and process for about 30 seconds. Add the mixture to the sifted ingredients. Add the remaining almonds and chocolate morsels and stir well.

In a separate bowl, beat the eggs, vanilla and whiskey. Pour into dry ingredients and stir until moist.

Place dough on wax paper, and with wet hands, press into a round mound. With a long, heavy knife, cut the dough into equal quarters. Keeping hands wet, form each quarter into strips about 9 inches long ,2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.. Bake for 25 minutes. If baking more that one sheet at a time, reverse the sheets top to bottom and from to back half way through cooking time.

Using a metal spatula remove foil from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F. With a serrated knife, carefully cut at an angle into slices about 1/4 inch wide. Place the slices, cut side down, onto unlined cookie sheets. Bake 25 to 30 minutes, reversing sheets top to bottom and front to back after 15 minutes. Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.

Submitted by Janet Evans, Scottsdale, AZ

2 cups sugar
1 cup Crisco
2 eggs
2 tsp. vanilla
1 cup buttermilk
4 to 5 cups of flour
2 tsp. soda
1/2 tsp, salt

Cream sugar and shortening and beat in eggs. Add vanilla to buttermilk and add this to sugar mixture alternately with sifted flour, soda and salt. Dough should be stiff, but easy to handle. Chill, then roll out on floured board to 1/2 inch thickness. Cut with a large cutter and bake until golden around the rims. When cool, ice with powdered sugar frosting. ( I like to add 1/2 tsp. almond extract to the frosting.)