Recipes

Mix together the sugar, corn syrup and peanuts and cook 8 minutes in microwave at high heat. Stir after every 2 minutes. Add the butter and vanilla and cook for 1 minute. Add the baking soda and stir. Pour onto cookie sheet, spread it out and let cool. Break into pieces.

1 cup white sugar
½ cup corn syrup
1 cup peanuts
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Cream Crisco. Add brown sugar, white sugar and peanut butter. Mix well. Add egg and mix well. Add flour, salt, and baking soda and mix well. Roll in wax paper and refrigerate for a few hours or overnight. Slice the rolls and put on un-greased cookie sheet. Take a large fork, dip it in white sugar and press down on the cookies. Bake at 350°F for 12-15 minutes.

½ cup Crisco Shortening
½ cup brown sugar
½ cup white sugar
½ cup peanut butter
1 egg, well beaten
1 ¼ cups flour
1 teaspoon salt
1 teaspoon baking soda

Cream the shortening. Add white sugar and blend. Add brown sugar and blend. Add eggs and mix well. Mix flour and baking powder together. Add to shorting mixture 1/3 at a time and mix well after each addition. Add baking soda, water and mix. Add peanut butter and mix well.Make little balls — the size of walnuts. Place on cookie sheet and press flat with a fork dipped in flour. Bake at 375°F for 10 minutes.