Peanut Brittle
INGREDIENTS (Nutrition)
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda
DIRECTIONS
Lay out several sheets of foil to spoon the hot
peanut brittle onto.
In a large skillet mix the sugar, syrup, and water
together. Cook at a medium-high heat, stirring
regularly. Heat until the mixture has a hard ball
consistency. Heat to 250 to 265 degrees F (121
to 129 degrees C), or until a small amount of
syrup dropped into cold water forms a rigid
ball. If you don't own a candy thermometer,
occasionally hold spoon above mixture,
allowing it to drip off spoon. When mixture is at
hard ball stage, it will 'hair' off the spoon when
falling, looking like a clear spider web.
Once mixture is at hard ball consistency, add
raw peanuts. (They will pop a little.) When
mixture starts to turn a light clear-brown, as if
it's starting to burn, remove from stove. Add
soda and stir. Mixture will foam up.
Spoon out bite-size pieces onto unbuttered
foil, stirring constantly between each couple of
pieces. Mixture can also be poured onto
unbuttered foil as one big piece and broken
into smaller pieces once cooled.
Nutritional Information
Microwave Peanut Brittle
Servings Per Recipe: 35
Amount Per Serving
Calories: 61
Total Fat: 2.2g
Cholesterol: < 1mg
Sodium: 77mg
Total Carbs: 10.2g
Dietary Fiber: 0.3g
Protein: 1g
15 servings
INGREDIENTS (Nutrition)
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda
DIRECTIONS
Lay out several sheets of foil to spoon the hot
peanut brittle onto.
In a large skillet mix the sugar, syrup, and water
together. Cook at a medium-high heat, stirring
regularly. Heat until the mixture has a hard ball
consistency. Heat to 250 to 265 degrees F (121
to 129 degrees C), or until a small amount of
syrup dropped into cold water forms a rigid
ball. If you don't own a candy thermometer,
occasionally hold spoon above mixture,
allowing it to drip off spoon. When mixture is at
hard ball stage, it will 'hair' off the spoon when
falling, looking like a clear spider web.
Once mixture is at hard ball consistency, add
raw peanuts. (They will pop a little.) When
mixture starts to turn a light clear-brown, as if
it's starting to burn, remove from stove. Add
soda and stir. Mixture will foam up.
Spoon out bite-size pieces onto unbuttered
foil, stirring constantly between each couple of
pieces. Mixture can also be poured onto
unbuttered foil as one big piece and broken
into smaller pieces once cooled.
Nutritional Information
Microwave Peanut Brittle
Servings Per Recipe: 35
Amount Per Serving
Calories: 61
Total Fat: 2.2g
Cholesterol: < 1mg
Sodium: 77mg
Total Carbs: 10.2g
Dietary Fiber: 0.3g
Protein: 1g
15 servings
Easy Peach Crisp
INGREDIENTS (Nutrition)
1 (29 ounce) can sliced peaches, with juice
1 (18.25 ounce) package yellow cake mix
1/2 cup margarine
1 cup white sugar
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Pour canned peaches into a 9x13 inch baking pan;
make sure juices cover peaches, if not add a small
amount of water to just cover fruit. Mix peaches with
1/2 cup of the sugar and sprinkle cinnamon to taste
into mixture.
Sprinkle dry cake mix evenly over top of peach
mixture. Poke holes into cake mix to allow juice
through. Cut stick of margarine into small pats,
placing randomly over the top. Sprinkle with the
remaining 1/2 cup of sugar and a light dusting of
cinnamon.
Bake in preheated oven for 25 to 30 minutes, or
until the juice mixture is bubbly and the top of the
cake mix topping is crusty and golden brown.
Nutritional Information
Easy Peach Crisp I
Servings Per Recipe: 12
Amount Per Serving
Calories: 348
Total Fat: 12.5g
Cholesterol: < 1mg
Sodium: 374mg
Total Carbs: 58.4g
Dietary Fiber: 1.5g
Protein: 2.4g
INGREDIENTS (Nutrition)
1 (29 ounce) can sliced peaches, with juice
1 (18.25 ounce) package yellow cake mix
1/2 cup margarine
1 cup white sugar
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Pour canned peaches into a 9x13 inch baking pan;
make sure juices cover peaches, if not add a small
amount of water to just cover fruit. Mix peaches with
1/2 cup of the sugar and sprinkle cinnamon to taste
into mixture.
Sprinkle dry cake mix evenly over top of peach
mixture. Poke holes into cake mix to allow juice
through. Cut stick of margarine into small pats,
placing randomly over the top. Sprinkle with the
remaining 1/2 cup of sugar and a light dusting of
cinnamon.
Bake in preheated oven for 25 to 30 minutes, or
until the juice mixture is bubbly and the top of the
cake mix topping is crusty and golden brown.
Nutritional Information
Easy Peach Crisp I
Servings Per Recipe: 12
Amount Per Serving
Calories: 348
Total Fat: 12.5g
Cholesterol: < 1mg
Sodium: 374mg
Total Carbs: 58.4g
Dietary Fiber: 1.5g
Protein: 2.4g
| Favorite Recipes |
INGREDIENTS (Nutrition)
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
Add to Recipe Box
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees
C). Generously grease a 2 quart baking dish.
Arrange apple slices in an even layer in the
baking dish. In a small bowl, mix together 1/2
cup sugar, cinnamon, and 1/2 cup pecans.
Sprinkle mixture over apples.
In a medium bowl, mix together flour, 1 cup
sugar, baking powder, and salt. In a separate
bowl whisk together egg, evaporated milk, and
melted butter. Pour milk mixture into flour
mixture all at once, and stir until smooth.
Pour mixture over apples, and sprinkle top
with 1/4 cup pecans.
Bake in the preheated oven for 55 minutes.
Nutritional Information
Apple Pecan Cobbler
Servings Per Recipe: 8
Amount Per Serving
Calories: 416
Total Fat: 18g
Cholesterol: 52mg
Sodium: 238mg
Total Carbs: 62.5g
Dietary Fiber: 3.3g
Protein: 4.8g
4 cups thinly sliced apples
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped pecans
Add to Recipe Box
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees
C). Generously grease a 2 quart baking dish.
Arrange apple slices in an even layer in the
baking dish. In a small bowl, mix together 1/2
cup sugar, cinnamon, and 1/2 cup pecans.
Sprinkle mixture over apples.
In a medium bowl, mix together flour, 1 cup
sugar, baking powder, and salt. In a separate
bowl whisk together egg, evaporated milk, and
melted butter. Pour milk mixture into flour
mixture all at once, and stir until smooth.
Pour mixture over apples, and sprinkle top
with 1/4 cup pecans.
Bake in the preheated oven for 55 minutes.
Nutritional Information
Apple Pecan Cobbler
Servings Per Recipe: 8
Amount Per Serving
Calories: 416
Total Fat: 18g
Cholesterol: 52mg
Sodium: 238mg
Total Carbs: 62.5g
Dietary Fiber: 3.3g
Protein: 4.8g
INGREDIENTS (Nutrition)
2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets,
thawed
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
Add to Recipe Box
DIRECTIONS
Combine the lemon and 4 cups water in a large
bowl. Place the sliced apples in the water to keep
them from browning.
Melt butter in a large skillet over medium heat.
Drain water from apples, and place them into the
hot skillet. Cook and stir for about 2 minutes. Add
brown sugar, and cinnamon, and cook, stirring, for 2
more minutes. Stir together cornstarch and 1
tablespoon water. Pour into the skillet, and mix well.
Cook for another minute, or until sauce has
thickened. Remove from heat to cool slightly.
Preheat the oven to 400 degrees F (200 degrees C).
Unfold puff pastry sheets, and repair any cracks by
pressing them back together. Trim each sheet into a
square. Then cut each larger square into 4 smaller
squares. Spoon apples onto the center of each
squares. Fold over from corner to corner into a
triangle shape, and press edges together to seal.
Place turnovers on a baking sheet, leaving about 1
inch between them.
Bake for 25 minutes in the preheated oven, until
turnovers are puffed and lightly browned. Cool
completely before glazing.
To make the glaze, mix together the confectioners'
sugar, milk and vanilla in a small bowl. Adjust the
thickness by adding more sugar or milk if necessary.
Drizzle glaze over the cooled turnovers.
Nutritional Information
Apple Turnovers
Servings Per Recipe: 8
Amount Per Serving
Calories: 561
Total Fat: 25.9g
Cholesterol: 8mg
Sodium: 196mg
Total Carbs: 79.8g
Dietary Fiber: 2.4g
Protein: 4.7g
8 servings
2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets,
thawed
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
Add to Recipe Box
DIRECTIONS
Combine the lemon and 4 cups water in a large
bowl. Place the sliced apples in the water to keep
them from browning.
Melt butter in a large skillet over medium heat.
Drain water from apples, and place them into the
hot skillet. Cook and stir for about 2 minutes. Add
brown sugar, and cinnamon, and cook, stirring, for 2
more minutes. Stir together cornstarch and 1
tablespoon water. Pour into the skillet, and mix well.
Cook for another minute, or until sauce has
thickened. Remove from heat to cool slightly.
Preheat the oven to 400 degrees F (200 degrees C).
Unfold puff pastry sheets, and repair any cracks by
pressing them back together. Trim each sheet into a
square. Then cut each larger square into 4 smaller
squares. Spoon apples onto the center of each
squares. Fold over from corner to corner into a
triangle shape, and press edges together to seal.
Place turnovers on a baking sheet, leaving about 1
inch between them.
Bake for 25 minutes in the preheated oven, until
turnovers are puffed and lightly browned. Cool
completely before glazing.
To make the glaze, mix together the confectioners'
sugar, milk and vanilla in a small bowl. Adjust the
thickness by adding more sugar or milk if necessary.
Drizzle glaze over the cooled turnovers.
Nutritional Information
Apple Turnovers
Servings Per Recipe: 8
Amount Per Serving
Calories: 561
Total Fat: 25.9g
Cholesterol: 8mg
Sodium: 196mg
Total Carbs: 79.8g
Dietary Fiber: 2.4g
Protein: 4.7g
8 servings
INGREDIENTS (Nutrition)
1 cup margarine, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon (optional)
3 cups rolled oats
1 1/2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (180
degrees C).
Beat margarine and sugars until creamy.
Add eggs and vanilla: beat well.
Combine flour, baking soda, cinnamon
and salt; add to margarine mixture and
mix well.
Stir in oats and chocolate morsels. Mix
well.
Drop by rounded tablespoonfuls onto
ungreased cookie sheet.
Bake 10 to 12 minutes or until light
golden brown.
Cool 1 minute on cookie sheet; remove
to wire rack. Store in airtight container.
24 servings
Nutritional Information
Vanishing Chocolate Oatmeal Cookies
Servings Per Recipe: 24
Amount Per Serving
Calories: 242
Total Fat: 11.8g
Cholesterol: 18mg
Sodium: 199mg
Total Carbs: 32.7g
Dietary Fiber: 2g
Protein: 3.5g
1 cup margarine, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon (optional)
3 cups rolled oats
1 1/2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (180
degrees C).
Beat margarine and sugars until creamy.
Add eggs and vanilla: beat well.
Combine flour, baking soda, cinnamon
and salt; add to margarine mixture and
mix well.
Stir in oats and chocolate morsels. Mix
well.
Drop by rounded tablespoonfuls onto
ungreased cookie sheet.
Bake 10 to 12 minutes or until light
golden brown.
Cool 1 minute on cookie sheet; remove
to wire rack. Store in airtight container.
24 servings
Nutritional Information
Vanishing Chocolate Oatmeal Cookies
Servings Per Recipe: 24
Amount Per Serving
Calories: 242
Total Fat: 11.8g
Cholesterol: 18mg
Sodium: 199mg
Total Carbs: 32.7g
Dietary Fiber: 2g
Protein: 3.5g