Peanut Butter Fudge (Family Recipe)

Peanut Butter Fudge
Time: 1 1/2 hr. before serving. 3 doz. squares. 2 lbs.

1 16-oz pkg. light brown sugar (2 c)

4 T butter

1 t vanilla

1 can evaporated milk

1 t cider vinegar

1 12-oz jar peanut butter (1 1/2 c)

1. Butter 8"x8" baking pan; set aside. 

2. In heavy 3-qt pan, mix brown sugar, evap milk, butter, & vinegar; over med-low heat, heat to boiling, stir constantly. Set candy thermometer in place & continue cooking, with out stirring, until temp. reaches 238 or soft-ball stage. Remove pan from heat.

3. With wooden spoon, beat until mix begins to thicken and cool slightly. Stir in vanilla & peanut butter until well blended. Pour into pan.

4. Refrigerate fudge until firm. When cold, cut fudge in 6 strips, then cut each crosswise 6 squares.

~Ashley

Chocolate Chip Cookies

Chocolate Chip Cookies
By: Ashley P. of A Girls Guide to Home Life 

Oven - 375 degrees

1 C. Butter soften

1 1/4 C. Brown Sugar

1/2 C. Sugar

2 eggs

2 TBSP Milk

2 tsp Vanilla

2 C. Flour

1 tsp Baking Soda

1/2 tsp Salt

2 C. Chocolate Chips

2 1/2 C. Oats (If, you want oatmeal chocolate chip cookies. I didn't add the oats when I made them for the seniors luncheon.)

1 tsp Cinnamon (Optional. I sometimes add this in the cookies when Fall weather comes.)

You can also add a few drops of peppermint and red sugar sprinkles around Christmas and Valentines for a holiday cookie. =)

Heat oven to 375 degrees. Beat together butter and sugars in a mixing bowl, until creamy. Add eggs, milk, and vanilla; beat well. Mix in flour, soda, and salt. Add in chocolate chips, and any of the optional ingredients now. Mix well. Drop by teaspoons, or what ever you use to scoop out cookie dough, onto a greased cookie sheet or, parchment lined cookie sheets. Bake for 9-10 minutes. Cool for a few minutes on cookie sheet before removing cookies onto a cooling rack.

~Ashley