Plains Edition Recipes 3-24-12 |

Plains Edition Recipes 3-24-12

3 c. Crispy Rice Cereal

1 c. Coconut, shredded

3/4 c. Peanut Butter

1/2 c. Brown Sugar

1/3 c. Light Corn Syrup

1 t. Vanilla

Combine cereal and coconut in a bowl. Mix together peanut butter, brown sugar, syrup and vanilla in a saucepan. Bring to a boil over medium heat, stirring often. Stir hot mixture into dry mixture; let cool. Shape into nests and fill with egg-shaped candy. Makes about 16 small nests.

From the kitchen of: Doris Rempe, Lawrence, Neb.

2 c. Quick Cooking Oats

1/2 c. Whole Wheat Flour

1/2 c. White Flour

1 t. Baking Soda

1/2 c. Butter, softened

1-1/4 c. Brown Sugar

1 Egg

1 t. Vanilla Extract

1 c. Dried Cranberries

1/2 c. Walnuts or Pecans, lightly toasted and finely chopped

3/4 c. White Chocolate Baking Chips, optional

Preheat oven to 375 degrees. Grease baking sheet. Combine flours, oats and baking soda and set aside. Cream butter and sugar for 3 minutes or until creamy. Beat in egg and vanilla until blended. Gradually mix in oat/flour mixture on low speed just until blended. Stir in cranberries and nuts. Drop dough by tablespoons 3 to 4 inches apart. Bake 12 minutes or until golden and centers are set. Cool 2 minutes, then remove from baking sheet and cool completely on wire rack. Makes about 2-1/2 dozen cookies.

From the kitchen of: Lana Gosch, Amherst, Neb.

3/4 c. Crisp Rice Cereal

1/4 c. Walnuts, chopped

2 Tbsp. Brown Sugar

2 Tbsp. Butter, melted

4 c. Miniature Marshmallows

1 c. Heavy Whipping Cream, whipped

1 (21 oz) can Cherry Pie Filling

In a small bowl, combine the cereal, walnuts, brown sugar and butter. Press into a greased 8-inch square dish. Fold marshmallows into whipped cream. Spread over cereal mixture. Top with pie filling. Cover and refrigerate for at least 2 hours. Yields 9 servings.

From the kitchen of: Sharon Raasch, Imperial, Neb.

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