Despite the surging number of cookbooks in the cupboard, traditions demand that one turn to the long-time favourite recipes stored in folders and in recipe boxes on the counter.
This week’s recipes come from that box of familiar treats made every year at Christmas.
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No-Bake Peanut Butter Bars
- 1 cup Graham cracker crumbs
- 1 cup creamy peanut butter
- 1 cup powered sugar
- 1/4 cup soft butter
- 8 oz. semi-sweet baking chocolate
Grease an 8x8 inch pan, line with parchment paper and grease lightly.
Stir together crumbs, peanut butter, powdered sugar and butter and pour into the pan. Spread evenly.
Melt the chocolate, being careful not to burn it. Pour over crumb mixture and smooth. Chill in refrigerator then cut into squares. Store in refrigerator.
Note: 1 cup of Rice Krispies may be added to the base mixture for a crunchier bar.
• • •
Thimble Cookies
- 1/4 cup brown sugar
- 1/2 cup butter or margarine
- 1 egg, separated
- 1 cup flour
- 1/2 cup chopped pecans or walnuts, optional
Combine sugar, butter, egg yolk and flour. Mix well. Shape into small balls.
Beat egg white until stiff. Roll balls of dough into the egg white and then the nuts. Place on an ungreased cookie sheet.
Bake 2 minutes at 400 degrees F. Remove from oven and push thumb into each ball. Return to oven and bake 2-3 minutes more. Remove from oven and cool slightly on a rack.
When cookies are cooler, add a dab of icing, 1/2 a maraschino cherry or a chocolate kiss into the thumb print. Cool completely. Store in a cool place.
• • •
Microwave Cream Fudge
- 2 cups light brown sugar
- 1 can Eagle Brand milk, original
- 2/3 cup butter
- 1 tsp. vanilla extract
- 1 1/2 cups icing sugar
Combine brown sugar, butter and milk and microwave 4 minutes. Remove from oven and stir. Return to microwave and heat another 4 minutes.
Remove from oven, add icing sugar and vanilla and beat at high speed with electric mixer until all icing sugar is blended, about 1 minute.
Spread into a greased pan. Cool in refrigerator at least one hour. Remove from pan and cut into squares. Store in refrigerator.
Joyce Walter can be reached at [email protected]
