Chocolate and other food groups

My mom used to make this candy and I loved it. She added "1/4 stick paraffin" to the melted chocolate, but I don't think that's necessary. It won't hurt you if you do it and it does make the chocolate glossier. But if you want your chocolate to melt more smoothly, add 1 tsp. heavy cream to the chocolate chips. Ohio Buckeyes 2 1/2 lbs. powdered sugar 1 lb. butter, softened 2 c. peanut butter 2 c. chocolate chips Cream butter until fluffy. Add peanut butter and beat thoroughly. Add powdered sugar. Chill for 1 hour, then roll into 1-2 inch balls. Chill again.  Melt 1 large pkg (2 c.) chocolate chips. Dip the candy into the melted chocolate so 1/2 of the ball is covered. Chill on wax paper until set.

Another from the Moosewood cookbook. Spicy Peanut Soup 2 Tb. oil 2 garlic cloves 1 Tb. fresh grated ginger 2 c. diced onions 2 green peppers, diced 2 c. coconut milk 3 1/2 c. vegetable stock or water 1 c. peanut butter 3/4 tsp. ground coriander pinch of cayenne 3/4 tsp. freshly ground lemon grass 1/2 tsp. salt 1 to 2 Tb. fresh lemon or lime juice Heat the oil in a soup pot. Saute garlic and ginger. Add onions and pepper, saute for 5 minutes or so. Add the coconut milk and 2 1/2 c. stock or water and bring to a boil. Lower the heat and simmer covered for 20 minutes. Blend the peanut butter and the remaining cup of stock into a smooth paste and whisk it into the soup with the spices and salt. Simmer about 15 minutes longer, stirring occasionally. Just before serving, remove the soup from the heat and stir in the lemon or lime juice. Serves 4 to 6. * edited to add that I tried this one today and it was really good. Spicy and slightly sweet from the peanut butter and coconut. It was hard t...

Corn Flake Cookies A Christmas favorite at our house. This one is also courtesy of JoLynn, a former neighbor. Bring to a boil, then remove from heat: 2 c. white Karo 1 c. sugar Then add 2 c. chunky peanut butter to make a syrup. Add about 8 c. corn flakes. When flakes are covered, pour mixture onto cookie sheet with sides. Cool, then cut into squares.

Peanut Butter Fudge This recipe is from my Great-Aunt Elaine.  I have a little book with all her candy recipes in it, and they are all winners. 1 c. sugar 2 Tb. butter 1 c. brown sugar 1/2 c. evaporated milk 1 ts. vanilla 1/2 lb. peanut butter 1 c. marshmallows pinch salt Cook sugar, butter, salt, and milk to soft ball stage. (234-238 degrees - higher at high altitudes) Add marshmallows and peanut butter just before removing from heat. DO NOT STIR. Cool to room temperature. Add vanilla. Beat until mixtures is creamy, thick, and will hold its shape when dropped from a spoon. Pour into well buttered shallow pan.

My mom used to make this cookie when I was little. Still yummy! Peanut Blossoms 1 3/4 c. flour 1/2 c. sugar 1/2 c. packed brown sugar 1 ts. baking soda 1/2 ts. salt 1/2 c. shortening 1/2 c. peanut butter 2 Tb. milk 1 ts. vanilla 1 egg Sugar about 48 candy kisses, unwrapped (maybe a few extra, just to test) Heat oven to 375. In large bowl, combine flour, sugar, brown sugar, baking soda, salt, shortening, milk, vanilla, and egg. Mix until stiff dough forms. Shape into 1" balls; roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375 for 10 to 12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly. Carefully remove from cookie sheet and allow to cool. Makes about 4 dozen cookies.