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**GRANDMA'S CHRISTMAS RECIPES**
| 2 c. sugar | 3/4 c. peanutbutter |
| 1/2 c. milk | 1 tsp. vanilla |
| 2 Tbls. cocoa | nuts |
Mix sugar, cocoa and milk in saucepan.
Bring to boil and boil exactly 3 min.
Remove from fire and quickly stir in peanut butter, vanilla and nuts.
Pour into buttered square pan. Refrigerate.
Cut into squares.
Peanut Butter Fudge
Same as above only omit the cocoa.
Divinity Fudge
| 2 1/2 c. sugar | 2 egg whites, stiffly beaten |
| 1/2 c. light corn syrup | 1 tsp. vanilla |
| 1/2 c. cold water | 1 c. chopped nutmeats |
Combine sugar, syrup and water in saucepan
stir over low heat until sugar disolves.
Cook until candy thermometer registers 260*
or until a little of the mixture
dropped into cold water forms a very hard ball.
Remove from heat and cool slightly.
Pour very slowly over egg whites, beating constantly.
Continue beating until mixture becomes very stiff
and loses its gloss.
A final beating with a hand whisk improves texture.
Add vanilla and nutmeats
pour into greased 9x9x2 inch pan.
Cool and cut into squares.
Makes about 1 1/2 lb.
chopped dried fruit
may be substitued for the nutmeats.
Peanutbutter Balls (Buckeyes)
| 1-2 c. creamy peanut butter | 2 c. confect. sugar |
| 1 c. nuts, finely chopped | 12 oz.choc. chips |
| 1/4 c. oleo | 2 Tbls. paraffin (wax) |
Mix first 4 ingredients.
Shape into balls.
Refrigerate at least 2 hours.
Melt chocolate and paraffin over hot water.
Dip balls into chocolate mixture.
Place on waxed paper to cool.
Yields about 36 peices.
Peanut Fudge
| 1 pkg. (12 oz) semisweet chocolate chips | 1 c. chunk-style peanutbutter |
| 1 c. dry roasted peanuts | 4 c. mini. marshmallows |
Preparation:
1) In a heavy saucepan, combine
choc.chips and peanutbutter.
Stir over low heat until chocolate
is melted and mixture blended.
2) Blend in peanuts
3) Mix in marshmallows.
Heat just until marshmallows begin to
swell and melt. but do not melt completely.
4) Pour into buttered 9 inch square pan,
smooth top.
5) chill until firm.
cut into squares.
Date-Nut Cookies
Filling:
| 1 pkg. dates (chopped) | 1/2 c. sugar |
| 1/2 c. water | 1/2 c. nuts (chopped) |
Mix all ingredients and cook until thick. Cool.
Dough:
| 2 c. flour | 1/2 c. brown sugar |
| 1/2 tsp. soda | 1 egg, well beaten |
| 1/2 tsp. salt | 1/2 tsp. vanilla |
| 1/2 c. butter/oleo | |
Mix sugar and oleo or butter.
Add beaten egg and vanilla.
Mix together flour, soda, salt
and stir into sugar mixture.
Roll dough out thin and
cover with filling mixture.
Roll up into long roll.
Wrap in waxed paper and let chill overnight.
Cut into slices about 1/2 inch thick
and bake in 375* oven til medium brown.
About 10-12 min.
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