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 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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LINCOLN, Neb. — The University of Nebraska Lincoln Horse Judging Team galloped through the season, reining in much success despite the current pandemic.