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Apple Bars 

1/2 cup butter  
1 cup all-purpose flour  
1 egg
1 cup white sugar
1/2 teaspoon baking soda
1 cup apples - peeled, cored and finely diced
1 cup chopped walnuts
1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Grease and flour 8 x 8 inch pan.
2. In small sauce pan, melt butter or margine over low heat.
3. Pour into mixing bowl and combine with other ingredients, mixing well.
4. Pour batter into pan and bake for approximately 40 minutes.

Makes 16 bars

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Giant Cookies 

vegetable shortening
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar
1 cup granulated sugar
1/2 cup vegetable shortening
1/2 cup butter or margarine, at room temperature (1 stick)
2 eggs
1/4 cup milk
2 teaspoons vanilla extract
2 1/4 cups oats or old-fashioned oats
1/2 cup chopped pecans
1 6-ounce package semi-sweet chocolate chips (1 cup)
Additional all-purpose flour

1. Combine flour, salt and baking soda in the small mixer bowl. Stir
with a spoon and set aside.

2. Combine sugars, shortening and butter or margarine in the large mixer bowl. Beat on medium speed until well mixed, stopping the mixer and scraping the bowl several times. Add the eggs, milk and vanilla. Beat until well mixed, scraping
the bowl several times.

3. Add the flour mixture. Beat on low speed until well mixed, scraping the bowl several times. Add oats and chocolate chips and nuts. Mix well. Cover the bowl with foil or
plastic wrap and chill in the refrigerator for at least 1 hour.

4. When the dough has been chilled, turn on the oven to 375 degrees.

5. Divide the dough into two parts (keep one part in the refrigerator
until ready to roll it out). Place dough on a lightly-floured
surface. Rub flour on the rolling pin and roll the dough to about
1/4-inch thickness. Dip cutters in flour and cut cookies.

6.Lift cookies with a pancake turner to baking sheets, placing cookies 1 1/2 inches apart.

7. Bake for 12 to 15 minutes or until lightly browned. Lift with a pancake turner to a wire rack to cool. Repeat with the remaining dough.

* can be stored in an airtight container in a cool place.

Makes 18 Cookies

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Monster Munchies 

1 cup Dry roasted peanuts -- unsalted
1/3 cup Butter or margarine
1 pound Marshmallows
1/2 cup Peanut butter
3 cups Puffed rice cereal
1 cup Apricots -- chopped
1 cup Raisins

In a large bowl, combine cereal, apricots, raisins and
peanuts. In a microwave safe 13"x9" dish, melt butter and
marshmallows on high for 2 minutes. Stir; add peanut butter,
cook on high 2 minutes longer. Stir until well blended, add
cereal mixture to dish and toss until well coated. Working
quickly with greased hand, form into balls, using about 1/2
cup of mixture per ball. If mixture begins to harden, cook
on high for 30 seconds, or until softened. If desired,
mixture may be spread in unbuttered 13"x9" dish and cooled
and cut into bars.

Makes 1 dozen balls or 2 dozen bars

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Forgotten Cookies 

2 egg whites, at room temperature
2/3 cup sugar
pinch salt
1 teaspoon vanilla
1 cup finely chopped pecans
1 cup chocolate chips

Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and chocolate chips. Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed.

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Butterscotch-Pecan Shortbread 

4 ounces unsalted butter
1/3 cup light brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans

In a medium size mixing bowl, beat butter, sugar, and vanilla together. Stir in salt and flour; add pecans, kneading in gently with hands, if necessary.
Press or gently roll out on a lightly floured surface; cut into circles or squares about 1/4-inch thick. Bake at 325 degrees F. for about 20 minutes. Time will vary with thickness, so check them after 12 to 15 minutes if they're a little thinner.

Omit the pecans and drizzle with icing or dip half of each cookie in chocolate coating and sprinkle with more chopped pecans, if desired.

Makes about 15 to 18 cookies.

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 Bourbon Pecan Pralines

2 ounces butter
1 cup sugar
1 cup light brown sugar, packed
1/2 cup heavy cream
2 cups pecan halves, lightly toasted
2 teaspoons vanilla extract
1 to 2 tbs Bourbon
butter, for greasing sheet

Butter the baking sheet lightly. Melt butter over low heat in a heavy-bottomed saucepan. Stir in the sugars, a pinch of salt, and cream. Cover and bring to a boil over medium heat. Remove the lid and boil rapidly until temperature reaches 242 degrees F on the thermometer. (this is the upper limit of the soft ball stage in cooking sugar; a drop of syrup in chilled water will hold its shape well.) At this point, add the toasted pecans and stir well. Remove from heat and beat in flavorings. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken. Quickly drop the mixture by tablespoons onto the greased cookie sheet. If pralines aren't to be used soon after preparation, store them by wrapping individually in foil or plastic wrap.

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 Almond Leaves

1/3 cup almond paste (3 1/2 ounces), crumbled
1/4 cup sugar
3 tablespoons butter or margarine, softened
1/4 teaspoon almond extract
1 large egg, slightly beaten
1/3 cup plus 2 tablespoons all-purpose flour

1 In small bowl, with mixer at medium speed, beat almond paste until softened. Add sugar and beat until smooth (a few small lumps will remain). Add butter and beat until well blended. Reduce speed to low and beat in egg and almond extract until incorporated. Stir in flour until just combined, scraping bowl occasionally with rubber spatula.

2 Preheat oven to 350º F. Generously butter 2 large cookie sheets. Spread a teaspoonful of batter through leaf spatula and smooth 1/8 inch thick with small wet metal spatula. Repeat with remaining batter, leaving 2 inches in between leaves. Bake 7 to 9 minutes, rotating sheets between upper and lower racks halfway through baking, until edges are golden. With wide spatula, transfer cookies to wire rack to cool completely.

3 Repeat with remaining cookie batter.

Makes about 3 dozen cookies.

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Macadamia Nut Brittle 

1 cup sugar
1/2 cup white corn syrup
1/4 cup water
3/4 cup whole macadamia nuts
1/2 cup macadamia nuts, chopped
1 tablespoon butter
1/2 teaspoon vanilla
1/8 teaspoon baking soda

Butter two cookie sheets. Place in warm oven. Mix sugar, corn syrup and water in a saucepan. Cook over med. heat, stirring occasionally, until syrup reaches the soft ball stage, 240 degrees on a candy
thermometer. Stir in macadamia nuts and butter. Cook, stirring constantly, until thermometer reaches 300 degrees and syrup is brown in color. Remove from heat and stir in vanilla and baking soda. Pour half of the candy onto each cookie sheet and quickly spread about 1/4 inch thick. When cool, break into pieces and store in a tightly covered tin.

**Warming the cookie sheets helps the candy to spread into thin

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 Charlie Browns

2 1/2 cups+ 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
12 tablespoons unsalted butter, slightly softened
1/3 cup chunky peanut butter
1/2 cup light brown sugar, packed
1 cup dark brown sugar, packed
2 eggs
1 tablespoon vanilla
9 ounces semisweet chocolate, chunks or chips
9 ounces white chocolate, chunks or chips

1. In a medium bowl, stir together flour, baking soda, and salt. In a separate bowl, beat the butter and peanut butter for 30 seconds at medium speed, until creamy. Add the light and dark brown sugars, and continue beating 3 to 4 minutes, until the mixture is light in texture and color. One at a time, add the eggs, beating well after each addition. Beat in vanilla.

2. At low speed, a third at a time, beat in the flour mixture. Using a wooden spoon, stir in the semisweet and white chocolate.

3. Line three insulated cookie sheets with aluminum foil. Fill an ice cream scoop so that it is heaping slightly with cookie dough and drop on to one of the prepared cookie sheets. Continue, leaving 3 inches between cookies. Refrigerate for 30 to 45 minutes, until the cookie dough is chilled.

4. Position rack in the center of the oven and preheat to 350 F. Bake the chilled cookies for 17 to 22 minutes, until the edges are set and the centers are still soft. Do not over bake

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 Soft Peanut Butter Peanut Brittle

A softer alternative to a traditional holiday favorite.

2 cups sugar
1/4 cup water
1 1/2 cups light corn syrup
2 cups salted peanuts
2 to 2 1/2 cups peanut butter
1/2 tsp. vanilla
1 1/2 tsp. baking soda

Combine sugar and water in heavy saucepan. Bring mixture to full rolling boil
over high heat, stirring constantly. Stir in corn syrup. Cook to hard crack
stage, 300 degrees. Meanwhile, mix peanuts, peanut butter and vanilla. Remove
syrup from heat; at once add peanut butter mixture and baking soda; stir.
Working quickly, pour onto buttered cookie sheet; spread with fork. Cool; break
into pieces.

Makes about 3 pounds of creamy peanut brittle.

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 Pecan Brittle

1 cup light corn syrup
2 cups sugar
1/2 cup water
1 teaspoon salt
2 cups broken pecans
2 teaspoons soda
1/4 stick butter

1. Cook syrup, sugar, and water until soft-ball stage. Add nuts and cook until crack stage (300 degrees)

2. Remove from heat and add soda, salt and butter.

3. Pour on well-greased surface and stretch.

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 Toasted Pecan Clusters

3 Tbsp. butter
3 cups pecan pieces
12 oz. chocolate or white chocolate candy coating

Preheat over to 300 degrees.
Melt butter in a 15x10 pan. Spread pecan pieces evenly in pan with melted butter.

Bake at 300 degrees for 30 minutes, stirring every 10 minutes.

Melt candy coating over low heat. Remove from heat and cool 2 minutes. Stir in toasted pecans.
Drop rounded teaspoons onto wax paper.
Cool in the refrigerator for about 15 minutes or until set. The pecans can
then be kept at room temperature.

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 No Bake Cookies

2 1/2 - 3 cups oatmeal
3-4 tablespoons cocoa
1/2 cup peanut butter
1 stick butter
1-2 teaspoons vanilla
2 cups sugar
1/2 cup milk

Boil sugar, milk, butter and cocoa.
Let boil for one minute
Remove from heat, add peanut butter, oatmeal, and vanilla.
Beat until blended.
Drop on cookie sheet with waxed paper and refrigerator about 1 hour.

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 Coconut Raisin Dream Bars

3/4 cup butter
3/4 cup sugar
1 1/4 cups all purpose flour
3 Tbsp. heavy cream
1 1/2 cups walnuts
1 cup flaked coconut
1/2 cup chocolate chips
1/2 cup plump raisins

Preheat oven to 350 degrees.

Beat 1/2 cup butter and 1/4 cup sugar in medium bowl until creamy.
Add flour and blend.
Press into bottom of 9x9x2 pan. Bake for 15 minutes or until edges
turn golden.

Heat 1/2 cup sugar, 1/4 cup butter and cream in a sauce pan, stirring until
melted. Add nuts and set aside.

Sprinkle chocolate chips, raisins and coconut on crust. Top with nut mixture.
Bake 20 minutes, or until golden-brown.

Cool for at least 30 minutes and cut into squares.

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