|YUMMY COOKIES THAT EVEN THE
GRANDKIDS CAN MAKE!
|12-ounce package butterscotch pieces
3-ounce can chow mein noodles
1 cup salted peanuts
Microwave butterscotch pieces 5 minutes at 3/4 power, stir smooth. Stir
in noodles and nuts. Drop by teaspoons onto waxed paper. Let stand
about 20 minutes until set. Store tightly covered in cool, dry place.
|2-2/3 cups Angel Flake coconut (7 ounce package)
2/3 cup sweetened condensed milk (not evaporated)
1 teaspoon vanilla
|Mix all together. Drop by teaspoon one inch apart onto well-greased
baking sheet. Bake at 350 degrees for 8-10 minutes until lightly browned.
|(Grandma Lyn thanks her sister, Gretchen, for sharing this great recipe many years ago.)|
|GRANDMA LYN'S NOTE: These macaroons are great as they are, but
to make them extra special, melt a half-cup or so of chocolate chips in the
microwave, stir in a teaspoon of shortening, and dip the bottoms of the
cooled macaroons into the chocolate. Set on waxed paper until hard.
Almost like a Mounds candy bar!
|NO-BAKE PEANUT BUTTER SQUARES|
|1 cup butter or margarine
1 cup chunky peanut butter
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup (6 ounces) semisweet chocolate morsels
2 tablespoons shortening
|Combine butter and peanut butter in a 2-quart glass bowl, cover with
paper towel, and microwave at HIGH 1-1/2 minutes. Stir in graham
cracker crumbs and powdered sugar. Press into an 11x7x1-1/2 inch
baking dish. Combine morsels and shortening in a 2-cup liquid
measuring cup; microwave at MEDIUM (50%) 2 minutes or until
melted. Spread over peanut butter mixture. Cover and chill.
Cut into squares. Makes 4 dozen.
|May the GingerAngel
watch over you
As you bake,
And very good
Your cookies make!