Recipes

Edible Buckeyes

Supplies:

  • 1 stick softened margarine
  • 1 18-ounce jar creamy peanut butter
  • 1 tsp vanilla
  • 1 pound confectioners' sugar
  • wax paper
  • cookie sheet
  • 12 ounces semi-sweet chocolate chips
  • 1 tbsp vegetable shortening

  • toothpicks

What to Do:

  1. Cream the margarine, peanut butter, and vanilla together.
  2. Add about 1lb confectioners’ sugar until stiff.
  3. Roll candy into 1-inch balls and place on wax paper-lined cookie sheet.
  4. Melt 12 ounces of semi-sweet chocolate chips with 1tbs vegetable shortening in top of double boiler. Keep chocolate mixture in double boiler over low heat while you dip three-fourths of each candy, using a toothpick.
  5. Return candy to sheet to cool.

Yield: 8 dozen buckeyes.

Source: Newsleaf Vol. 35, No. 5

Emma’s Molasses Cookies

Supplies:

  • 3/4 cup shortening or butter
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves (ground)
  • 1 tsp vanilla
  • 1/2 tsp salt

  • 2 1/4 cup flour

What to Do:

  1. Mix the recipe supplies in order and then chill for 1-2 hours in fridge, or in the freezer for less time.
  2. Roll chilled dough into balls the size of quarters and dip
  3. the top into white sugar before placing on a greased cookie sheet.
  4. Place 1.5 inches apart on cookie sheet.
  5. Bake at 350 for 10-12 or until there are cracks on top of the cookies.

Soft Pretzels

Supplies:

  • 4 tsp active dry yeast
  • 1 tsp white sugar
  • 1 1/4 cups warm water
  • 5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 tsps salt
  • 1 tbsp vegetable oil
  • 1/4 cup baking soda
  • 2 cups hot water

  • 1/4 cup kosher salt, for topping

What to Do:

  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. (If the mixture is dry, add one or two tablespoons of water.)
  3. Knead the dough until smooth, about 7 to 8 minutes.
  4. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  5. In a large bowl, dissolve baking soda in hot water.
  6. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
  7. Bake at 450 degrees for 8 minutes, until browned.

Granola Bars

Supplies:

  • 1 2/3 cups quick-rolled oats
  • 1 cup brown sugar
  • 1/3 cup oat flour
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon, optional
  • 2 to 3 cups dried fruits, seeds, etc.
  • 1 tsp vanilla extract
  • 1/4 cup melted butter or vegetable oil
  • 1/4 cup honey, maple syrup or corn syrup

  • 1 tbsp water

What to Do:

  1. Stir together all the dry ingredients, including the fruit and seeds.
  2. In a separate bowl, whisk together the vanilla, melted butter or oil, syrup or honey, and water.
  3. Toss the wet ingredients with the dry until the mixture is evenly crumbly.
  4. Spread in the prepared pan, shaking the pan to evenly cover the bottom and patting down gently
  5. Bake the bars in lightly greased 9" x 13" pan for 25 to 30 minutes at 350 degrees F, until they're golden brown around the edges.
  6. Remove them from the oven, loosen the edges, and cool for 5 minutes.
  7. Use a knife to cut the bars while they're still warm in the pan. Carefully remove warm bars from the pan, and cool on a rack.