• Chef April has graciously shared her recipes from the cooking demonstration on Tuesday.
Peanut Butter Bons
1/2 c. melted butter
3 c. powdered sugar
2 1/2 c. rice krispies
18 oz. peanut butter
Mix the items together in a bowl. Roll out some balls. Melt some
chocolate chips. Dip the balls in the Chocolate. Place on waxed
paper to cool. You may put in the refrigerator for a few minutes to
harden.
Peanut Brittle
1 1/2 tsp baking soda
1 tsp water
1 tsp vanilla
1 1/2 c. sugar
1 c. water
1 c. corn syurp
3 tbsp butter
1 pound raw peanuts
Mix the baking soda, water and vanilla and set aside. Mix in a
3 qt sauce pan cook over medium heat (sugar, water, corn syrup)
stir occasionally to 240 degrees on a candy thermometer. Stir in
butter and peanuts and stir constantly to 300 degrees (do not burn)
Immediately remove from heat, stir in baking soda mixture pour on
buttered cookie sheet 1/4 inch thick and let cool.
Holiday Cheese Ball
16 oz Cream Cheese
1/2 cup cottage cheese
4 oz Dried Beef
1 Pkg good seasons dry Italian dressing mix
Cream all ingredients together. Makes 2 balls and roll in
chopped parsley and crushed pecans.
