1 cup butter
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
Food coloring, three colors of choice

Cream butter and sugar together. Blend in egg and vanilla extract.

Sift dry ingredients together and add to butter mixture. Mix well. Divide dough into 3 parts. Tint each part with a different color. Drop by teaspoon onto a grease cookie sheet. Bake at 375 degrees for 8 minutes.

Yield: 4 dozen

Posted by kdipaolo at recipegoldmine.com 7/7/01 2:28:36 pm

Fill an old fashioned tin with this delicious topping and attach the recipe as a gift for friends and family. They will love sprinkling it over yogurt, ice cream and puddings.

1/2 cup flour
1/3 cup firmly packed light brown sugar
3 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Cover a cookie sheet with foil.

In a medium bowl, combine flour and brown sugar. With pastry blender or fingertips, work in butter until mixture is crumbly; stir in pecans. Spread in a thin layer on prepared cookie sheet, patting evenly. Bake about 15 minutes, or until mixture is lightly toasted; cool on cookie sheet.

Store mixture in airtight container up to 3 weeks. Use as a topping for yogurt, ice cream, frozen yogurt or pudding.

This tastes like a Heath bar.

1 cup (2 sticks) butter
1 cup granulated sugar
2 tablespoons water
1 tablespoon light corn syrup
1/2 cup chocolate chips
2/3 cup finely chopped nuts

Melt butter over low heat in saucepan. Add sugar and stir until melted. Add water and syrup. Continue cooking over low heat until syrup, dropped in cold water, becomes brittle (320 degrees F on a candy thermometer). Don’t undercook. Remove from heat. Pour onto greased platter. This mixture should be thin. Cool until hardened.

Melt chocolate over hot water. Spread on crunch. Sprinkle nuts over top and pat in. Break into pieces.

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup butter or margarine
2 eggs, lightly beaten
1 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Pinch of salt
1 cup raisins
1/2 cup chopped pecans (optional)

Combine 1 cup flour and sugar. Cut in the butter until the mixture resembles coarse meal. Press into an ungreased 9-inch square pan. Bake at 350 degrees F for 15 minutes.

Beat together eggs, brown sugar, 2 tablespoons flour, baking powder, vanilla extract and salt. Stir in raisins and nuts. Pour this mixture over the base. Bake at 350 degrees F for 25 minutes or until the filling is almost firm. Let cool and cut into small squares.

Yield: about 36

1/2 cup butter
1 cup granulated sugar
2 eggs
1 cup sifted enriched flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/2 cup uncooked, quick oatmeal

Topping
1/2 cup brown sugar
1/4 cup flaked or shredded coconut
2 tablespoons butter, melted

Heat oven to 350 degrees F.

Beat butter and sugar until creamy. Add eggs; beat until light and fluffy.

Sift together flour, baking powder, salt; add alternately with milk to creamed mixture. Stir until well blended. Stir in oats. Pour into greased and floured 7 x 11-inch pan. Bake for 25 to 30 minutes.

Topping: Mix ingredients together, sprinkle on baked coffee cake. Broil about 1 minute.

3 ounces cream cheese
1/2 cup margarine
1 box confectioners’ sugar
1/8 to 1/4 cup milk
3 tablespoons peanut butter

Beat until smooth.

3 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 cup margarine, softened
1/2 cup chunky peanut butter
2 eggs, slightly beaten
1 cup grape jelly

Combine flour, sugar and baking powder in large bowl. Cut in margarine and peanut butter until mixture resembles coarse meal. Stir in eggs, mixing well until flour is moistened. Press half of the dough into a greased 13 x 9-inch baking pan. Spread grape jelly over dough. Crumble remaining half of dough over jelly. Bake at 375 degrees F for 30 to 35 minutes, or until crumbs are firm and dry. Let cool, then cut into bars.

Crust
4 cups all-purpose flour
2 cups packed brown sugar
1 cup softened butter
2 cups pecan halves or pieces

Caramel
1 1/2 cups butter
1 cup brown sugar
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F.

Crust: Combine flour, sugar and butter. Mix well. Pat firmly into a 9 x 13-inch pan. Sprinkle pecans on top.

Caramel layer: In a heavy saucepan over medium heat, cook butter and sugar, stirring constantly. Boil 1/2 to 1 minute. Pour evenly over crust. Bake for 22 to 25 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over top. Allow to melt 2 to 3 minutes. Stir slightly to marbleize. Cool completely (several hours or overnight) before cutting.

Makes 3 to 4 dozen bars.

Cookies
1 1/4 cups butter or margarine, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
3 cups all-purpose flour
Confectioners’ sugar

Nutty Fudge Filling
1 1/3 cups (8 ounces) semi-sweet chocolate chips
1/3 cup creamy peanut butter
1/4 cup sifted confectioners’ sugar
Candy corn for decoration

For cookies: In large mixer bowl, combine butter, sugar and vanilla extract. Beat at medium speed of electric mixer until well blended. Gradually add flour with mixer at low speed. If dough gets too stiff, finish mixing by hand. Measure dough by level tablespoons; roll into balls. Place on parchment-lined or ungreased baking sheets. Make deep wells in centers with thumb.

Bake in 350 degree F oven for 10 to 12 minutes until set but not brown. Press down centers of cookies slightly. Cool on baking sheets for 2 minutes; remove to wire racks to cook completely. Dust with confectioners’ sugar.

For filling: In small heavy saucepan over low heat, melt chocolate chips and peanut butter stirring until smooth; cool slightly. Stir in confectioners’ sugar. Drop rounded teaspoons into center of each cookie. Decorate each cookie with candy corn. Store in single layer in airtight container.

Makes 3 dozen.

1 cup firmly packed light brown sugar
4 tablespoons light Karo syrup
6 tablespoons milk
4 teaspoons butter
4 tablespoons peanut butter

Combine all ingredients except peanut butter and cook over medium heat, stirring until sugar is dissolved and mixture is smooth, about 5 minutes. Remove from heat and stir in peanut butter. Stir until smooth and cool to room temperature. Use immediately or store in an airtight container in the refrigerator.

This topping is too thick when cold, so reheat using a double boiler over hot, but not boiling, water.

Serves 6 to 8.