Peanut Butter Cookies

1 1/2 cups firmly packed brown sugar
1 1/2 cups sugar
1 1/2 cups butter
5 eggs
3 cups peanut butter
1 1/2 tsp salt
1 1/2 tsp baking soda
4 1/2 cups flour
1 1/2 tsp vanilla

Preheat the oven to 350.

Beat butter until creamy, add sugars and eggs, beat until well mixed. Mix in peanut butter and vanilla. Sift together salt, baking soda and flour, mix into butter/peanut butter mixture.

Roll dough into 1-1 1/2 inch balls, place on greased cookie sheet, press flat with a fork and bake for
8-11 minutes.

Party Snack

1 box corn Chex
1 box rice Chex
1 box Golden Grahams
1 cup coconut
sliced almonds

2 cups light Karo syrup
2 cups sugar
3 cubes margarine.

Mix first 5 ingredients in a large bowl.

Boil last 3 ingredients together 2 minutes.

Pour over cereal mixture & stir.

Old-Fashioned Browned Butter Cookies

1 cup butter

3/4 cup sugar

1 egg

2 tsp vanilla

2 cups all-purpose flour

colored sugars

Heat oven to 350. In heavy 2 quart saucepan, melt butter over medium-high heat. Continue cooking , watching closely until butter foams and just turns a delicate golden color (3-5 min.) Immediately remove from heat; refrigerate 30 min.

In large mixing bowl, combine browned butter, sugar, egg & vanilla. Beat at medium speed until well mixed. Continue beating, gradually adding flour, until well-mixed.

Roll dough into 1 inch balls, roll in colored sugars and place 2 inches apart on cookie sheets. Flatten with fork tines.

Bake 12-15 min or until lightly golden brown. Let stand 1 min; remove from cookie sheet, cool completely.

If you choose not to use colored sugars, try this tasty glaze.

Browned Butter Glaze

6 tbsp butter

2 tsp light corn syrup

3/4 tsp vanilla

1 1/2 cups powdered sugar

1-2 tbsp hot water

In 1 quart saucepan, melt butter over medium heat, continue heating stirring constantly. just until butter starts to turn golden (watch closely). Cool 5 min. Add remaining ingredients. Beat with wire whisk or electric mixer,  adding enough water for glaze consistency,

Ginger Crinkles

1 1/4 cup sugar
1 cup butter (softened)
1 egg
3 tbsp dark corn syrup
1 tsp vanilla
3 cups all-purpose flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt
1/4 tsp ground cloves
sugar to roll dough in

Heat oven to 375.

In large mixer bowl, combine sugar & butter. Beat at medium speed until well mixed (1-2 min.) Add egg, corn syrup & vanilla. Continue beating, scraping bowl often, until creamy (1-2 min.)

Reduce speed to low; add flour, baking soda, cinnamon, ginger salt & cloves. Continue beating until well mixed (1-2 min.)

Roll dough into 1 inch balls and roll in sugar. Place dough 2 inches apart on cookie sheets. Bake
10-12 min. or until edges are golden. Let stand 1 min,; remove from cookie sheet.

Pumpkin Pie Cake

Crust

1 box yellow cake mix (reserve 1 cup for topping)

1/2 cup margarine, melted 1 egg, beaten

Filling

1 can (29 ounces/812 g) pumpkin

1 1/2 cups sugar

4 eggs, slightly beaten

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1 can (12 ounces/336 g) evaporated milk

Topping

1 cup yellow cake mix

1/2 cup sugar

1 teaspoon cinnamon

1/4 cup margarine, softened

1. 1. 
   Mix the crust ingredients together. Sprinkle the mixture on the bottom of a rectangular cake pan.
2. 2. 
   Stir the filling ingredients together until well blended, then spread over the crust.
3. 3. 
   Mix the topping ingredients together, using your fingers if necessary to blend in the margarine. Sprinkle on top of the filling.
4. 4. 
   Bake at 350° F (175° C) for 60–70 minutes. (A knife inserted into the filling should come out clean when the cake is done.) Serve warm with ice cream or whipped cream.
5. ***This is from the Friend (LDS Children's Magazine) November 1990***