TOASTED PINE NUTS

Dissolve: 2 Tbsp. salt into

              3 cups warm water

Add:      1 lb. pine nuts (approx.)

Let soak 2-4 hours, then drain thoroughly.

Heat oven to 350^o F.

Line baking sheet with aluminum foil and spray well with cooking spray.

Spread drained nuts on baking sheet and spray well with cooking spray.

Bake 5-8 minutes.

Bake until nuts are lightly browned, stirring once or twice.

WATCH CLOSELY, AS NUTS BURN EASILY.

Cool and store in tight container.

Toasted pine nuts are delicious as a salad topping.

BREAD STICKS

My granddaughter, Katie, made these when I was visiting.  She got the recipe in her 4-H cooking class.

Combine in bowl and let bubble for 2-3 minutes:
         1 1/2 cup warm water
         1/4 cup honey or sugar
         1 1/2 Tbsp. yeast

Add:  1 tsp. salt
         4 cups flour

Knead 5 minutes then let sit 5 minutes

Melt 1 cube butter and pour onto cookie sheet with sides (jelly roll pan.)
 

Roll out dough into rectangular shape and cut into strips about 3/4” to 1" wide.
 

Place on cookie sheet and let rise until puffy.
Sprinkle with garlic and parmesan cheese.

Bake at 425^O F for 8 minutes.

PEANUT BUTTER BARS

My granddaughter, Katie, recently made this recipe when I was visiting.  She learned it in her 4-H cooking class. 

Combine and beat with electric mixer until smooth:
        3/4 cup brown sugar
        1 pound confectioner’s sugar (3 3/4 cups)
        1 stick butter melted
        2 cups peanut butter (natural type optional)*
        1 tsp. Vanilla

*I noticed that when I used chunky peanut butter that I needed to use a little extra.  
Dough should hold together when thoroughly mixed.  If it is too crumbly, add a bit more peanut butter.

Press firmly into a 10 x 15-inch jelly roll pan.
 

Top with a 12 oz. bag of chocolate chips, melted.

Chill. Cut into squares or strips.

OPTION: For Peanut Butter Cups, press mixture into small or mini muffin tins lined with baking cups, then top with chocolate. 

SWEETHEART SUGAR COOKIES

My grandson, Logan, loves sugar cookies, but my daughter, Jennifer could never find a sugar cookie recipe that she liked.  One day her son came home from kindergarten with this recipe.  He said, "Mom, we made these at school today.  Try them, they are good."  She tried them and ended her search for a sugar cookie recipe that she liked.

Place in bowl and beat until creamy:

       1 cup sugar

       3/4 cup butter

       2 eggs

       1 teaspoon vanilla

Stir in:

       2 1/2 cups flour (a little more may be needed is dough is too soft)

       1 teaspoon baking powder

       1 teaspoon salt

Cover the bowl and put in the refrigerator for at least 1 hour.

Preheat oven to 350^o F.

Roll out dough on floured surface. Cut the dough into hearts or whatever you like.

Bake the cookies on a greased cookie sheet for 7-9 minutes.

Cool on rack.

Frost with Poured Cookie Icing or Buttercream icing from this blog.

POURED COOKIE ICING

My daughter, Jennifer, gave me this recipe, but it originally came from Wilton.

This icing takes food coloring really well. You can even get a really good black and red with this!  It is especially good on sugar cookies.

Place in bowl and stir until mixed thoroughly:

       1 cup powdered sugar

       2 teaspoons milk

Add and mix well:

       2 teaspoon light corn syrup
Option:  Add food coloring to all or parts of icing.

Option 1:  Place icing in decorator bag and pipe around top edges of cookie (like an outline.)

Option 2:  Fill in areas with thinned icing (add small amounts of light corn syrup until desired consistency is reached).
Option 3:  Using thinned icing, gently drop cookies face down into frosting.  Lift out and place face up on cooling rack with wax paper or a cookie sheet underneath rack to catch drippings.