Melt Nestle Semi-Sweet Chocolate Chips in a double boiler. Stir in peanuts. Spread on a cookie sheet lined with parchment paper and freeze. Break apart and enjoy!
'Crispy' Chocolate Chip Cookies - Pat
Pat used the Gluten-Free Pantry Chocolate Chip Cookie & Cake Mix and the recipe on the package. Except dropped heaping 1/2 teaspoon drops of dough onto a parchment paper lined sheet pan and baked for 13 minutes.
Chocolate Chip Cookies - Nancy
Nancy used the Pamela's Baking and Pancake Mix and the recipe for Pamela's Chocolate Chip Cookies on the side.
Date Nut Balls - Tracy
3/4 cup sugar
1 cup chopped dates
2 beaten eggs
1 teaspoon vanilla
1 cup chopped pecans
2 cups brown rice crispies cereal
Toasted coconut
In a heavy frying pan, mix together cup sugar, chopped dates and eggs. Cook over medium heat, stirring constantly until mixture pulls away from pan about 5 minutes.
Cool for 3 minutes and then add vanilla and pecans. Carefully mix in the cereal. Wet hands in cold water and form mixture into balls the size of walnuts. Roll in toasted coconut and place on waxed paper to cool. Makes about 2-3 dozen depending on the size.
Mrs. Proffits Brownies - Mary Boris
2 sticks butter
2 cups sugar
1 1/2 cup Pamela's Baking and Pancake Mix
4 eggs
6 tablespoon cocoa
2 teaspoon vanilla extract
Preheat oven at 350*F. Melt butter, add sugar and beat well. Add eggs, beat until until blended. Then add flour, cocoa and vanilla. Mix well. Pour into a greased 9x13 cake pan. Bake for about 30-35 minutes.
Spiced Nuts - Mary Bell
1 egg white
1 teaspoon water
1 pound pecan halves
Beat together until frothy. Add nuts.
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
Mix together. Add coated nuts and mix well. Spread nut mixture on greased foil lined cookie sheet. Bake 1 hour at 225 degrees F. Stir every 15 minutes.
Sugar Cookies - Mary Boris
1/2 cup butter
1 cup sugar
2 large eggs
2 tablespoon milk
1 teaspoon vanilla
2 1/2 cups Pamela's Pancake/Baking Mix
Cream together butter and sugar. In a separate bowl blend the eggs, milk and vanilla. Alternately add the egg and Pamela's Baking Mix to the butter and sugar. Blend it all together. I chilled it for a short while and dropped it onto a cookies sheet and baked them for about 10 minutes at 375 degrees. The recipe said to roll it into a large ball, divide into 4 balls, then chill for 1-2 hours (who has the time?). Roll out onto a floured surface (you could use powdered sugar) and cut into shapes.
Ginger Snaps - Laura
2 cups Gluten Free Pantry - Beth's GF All Purpose Flour
1 1/2 cup packed brown sugar
3/4 cup shortening (or melted margarine)
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
In a large mixing bowl combine about 1/2 of the four and all of the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined scraping sides of bowl occasionally. Beat or stir in remaining flour.
Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place cookies 2 inches apart on a parchment paper lined cookie sheet. Bake in 375 degree oven for 11 minutes or until edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Remove cookies and cool on wire rack. Makes about 48 cookies.
