Preheat oven to 350. Grease a 13x9x2 pan
Melt 2 sticks butter with 3/4 cup cocoa in the microwave, about 2 minutes. Add 2 cups of sugar, stir well – I use a whisk. Add 4 eggs, stir some more. Add 1 tbsp of vanilla, stir some more. Add 1 1/4 cup of flour and 1 tsp. Baking powder (Or self rising flour) and stir some more.
Switch to a spatula and mix on about a cup of chocolate chips. And nuts of you like. Turn into the pan.
Bake for about 30 minutes.
For peanut butter swirls, drop teaspoons of peanut butter around on the top and swirl with a knife before baking.
½ cup butter, softened to room temp.
¾ cup sugar
½ teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1⅓ cups all-purpose flour
6 mini Baby Ruth candy bars, chopped fine
Preheat oven to 350ºF.
In a large mixing bowl, cream butter and sugar until light yellow and fluffy.
Beat in egg and vanilla. Sprinkle soda and salt on top of batter. Slowly mix in flour.
Stir in chopped candy.
Wet hands, form rolls of dough about golf ball size. Place on cookie sheet 2” apart. (On a large pan there will be 12 cookies.) Bake until edges are lightly browned and tops are cream colored. Remove from oven. If pan is lined with either Silpat or Parchment paper, slide liner (and cookies) off pan to counter. Allow to cool slightly. Use sharp-edged metal spatula to place on cooling rack.
Jan says this is her husband’s favorite cookie. She always keeps them in the jar for him.
Shared with me by Kim Porter
2 c. sugar
2/3 c. milk
1 c. peanut butter
1 c. marshmallow whip
1 tsp. vanilla
Boil milk and sugar until a soft ball forms in cold water. (235ºF) Remove from heat and stir in peanut butter, marshmallow whip and vanilla. Pour into buttered dish until cool.
From Mary Jo Cunningham
via my friend, Sue Heinz:
From the 1950 Betty Crocker Cookbook
Bring slowly to a boil, stirring constantly:
2 cups sugar
¾ cup light corn syrup
½ cup butter (real butter, please)
1 cup cream
Then stir in gradually:
1 more cup cream
Stir frequently as mixture begins to thicken, constantly as it
darkens. Cook to 254 degrees (firm ball stage – a little dropped
into cold water forms a firm ball). Pour into buttered 7 inch square
pan. with ½ cup broken nuts scattered over the bottom. When cold,
cut into squares. Makes 5 dozen caramels.
*****well, I don’t bring it very slowly to a boil, I just turn the
heat to medium and stir it every once in a while until it boils. Use a heavy pot with at least twice the volume of what you’re putting in – this boils up and over easily. It doubles well, but use a big soup pot to cook it in and pour into a greased half sheet pan. I lined the pan with foil and greased the foil so everything would come apart easier. These are really difficult to cut apart – use a big heavy knife and be prepared for sore hands.
Then I dipped them into Ghiradelli chocolate. 🙂
1/3 cup honey
1 cup heavy cream
1 cup sugar
1 tsp salt
1 Tbsp. vanilla
6 cups popcorn (stovetop, not microwave)
Butter a very large bowl, dump popped corn into it. Mix honey, cream, sugar, and salt in a large saucepan. Cook to 250 degrees, stirring constantly. Watch thermometer closely. When it reaches 250, add vanilla, pour over popcorn and mix with wooden spoon.
1 cup sugar
1 tsp salt
1/3 cup molasses
1/3 cup butter
6 to 7 cups popped popcorn
Follow same procedure as above for cooking ingredients and coating popcorn.