Bird's Nest Snacks

Bird's Nest Snacks

Donna Tolman

 

3 c. miniature marshmallows

3 T. butter

2 T. peanut butter

1 can  (5 oz.) chow mein noodles

Pastel jelly beans or M&M's

12 pastel paper cupcake liners

 

In a heavy saucepan over low heat, cook marshmallows, butter, and peanut butter until marshmallows are melted: still until blended. Remove from heat; stir in chow mein noodles. Divide into 12 mounds on waxed paper lined pan. With lightly buttered hands, quickly shape each mound into a nest. Fill with Jelly beans or M&M's. Trim 1/2 inch from each cupcake liner: place nests in liners. Store in  an airtight container.

Peanut Brittle

Peanut Brittle

by Donna Tolman

 

1 1/2 t. baking soda                    1 c. water

1 t. water                                    1 c. light corn syrup

1 t. vanilla                                  3 T. butter or margarine

1 1/2 c. sugar                             1 lb. shelled unroasted peanuts

 

Butter two 15 1/2X12 cookie sheets; keep warm. Mix soda, 1 t. water and vanilla: set aside. In a 3 quart saucepan combine sugar, 1 c. water and corn syrup. Cook over medium heat, stirring occasionally, to *240 degrees on the candy thermometer, or until a small amount of syrup dropped in cold water forms a soft ball that flattens when removed from water. Stir in margarine  and peanuts. Cook, stirring constantly to *300 degrees or until a small amount of mixture dropped into cold water separates into threads that are hard brittle. Watch carefully so mixture does not burn. Immediately remove from heat and add baking soda mixture. Pour 1/2 of the candy mixture onto each cookie sheet and quickly spread to 1/4 inch thick. Cool; break into pieces.

 

*Don't forget to adjust these temperatures for your altitude.

** For my altitude you cook to 224 on the candy thermometer and then after adding margarine and peanuts cook to 284

Grandma Bybee's Soft Sour Cream Cookies

Soft Sour Cream Cookies

Pearl Bybee

1 c. butter                              1 c. sour cream 

2 eggs beaten                       1 t. salt 

2 c. sugar                              2 T. vanilla 

1 t. soda                            4 1/2 c. flour

                                            1 lemon or orange rind grated

1 c sour cream, 1 tsp salt, 2 TB vanilla, 4 1/2 c flour, 1 lemon or orange rind grated. 

 

 Mix butter, eggs, & sugar. Add dry ingredients alternate with sour cream. Beat until light, add vanilla & lemon rind. Bake at 375 for 15 min. Sprinkle with sugar.  

Ginger Cookies

 

 

Ginger Cookies

Donna Tolman

 

3/4 c. margarine or shortening (butter flavor)

1 c. sugar                                    2 t. soda

1 egg                                          1/2 t. salt

1/4 c. molasses                           1 t. cinnamon

1 1/4 t. ginger                            1/2 t. cloves

2 c. flour

 

Cream margarine, sugar, egg, molasses. Add dry ingredients and mix thoroughly. Shape into balls and roll in sugar. Place on ungreased cookie sheet, 3 inches apart and smash with bottom of glass. Bake at 375 degrees for 8-10 minutes.

 

Dipped Ginger Snaps

Cool completely, dip half of each cookie in melted white confectionary coating. Lay on waxed paper and sprinkle with your choice of sprinkles.