Cookbook 12-5

“Peanut Butter Popcorn Balls”

4 qt. popped corn
1/2 c. light corn syrup
1/2 c. creamy peanut butter
1/2 c. sugar
1 tsp. cream of tartar
1/4 tsp. baking soda
2 T. margarine

Place corn syrup, sugar and cream of tartar in large saucepan. Bring to a boil; boil until softball stage on candy thermometer. Remove from heat and stir in peanut butter. Add baking soda and margarine. Stir until melted and pour immediately over popcorn in a large bowl. Form into balls.

“Neiman-Marcus Cookies” (recipe may be halved)

2 c. butter
24 oz. chocolate chips
4 c. flour
2 c. brown sugar
2 tsp. soda
1 tsp. salt
2 c. sugar
1 (8 oz.) Hershey bar (grated)
5 c. blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 c. chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place 2 inches apart on a cookie sheet. Bake for 10 minutes at 375. Makes 112 cookies.

“Poached Pears with Chocolate Cranberry Sauce”

6 c. Ocean Spray Cranberry Juice Cocktail
1 c. sugar
6 Barlett pears, peeled and cored with stems intact
16-ounce can Ocean Spray Jellied Cranberry Sauce
1/2 c. chocolate chips

Combine cranberry juice cocktail and sugar in a large saucepan. Bring to a boil over high heat. Place pears in pan. Cover and simmer on low heat for 10-15 minutes or until pears are tender when pierced with a fork. Turn pears several times during cooking. Remove from heat. Let cool in liquid at room temperature.
Combine cranberry sauce and chocolate chips in a medium saucepan. Melt over medium heat, whisking occasionally until smooth.
Remove pears from liquid; drain. To serve, spoon 1/4 c. chocolate cranberry sauce on each serving plate. Place pears on the plate. Spoon remaining sauce over the top of the pears. (makes 6 servings)

recipes from:
Darrell Lampkins, Moberly