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Pam’s Pantry Can Turn This... |
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Into This... |
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To see a sample of available clip art, please click here. I also offer great recipe boxes. Click here to view. |
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Never Fail Peanut Brittle From the kitchen of: Pam Sultzman
3 cups sugar 1 1/8 cups white KARO syrup 1/2 cup water 4 cups raw Spanish peanuts 3 teaspoons butter 1 teaspoon vanilla 2 1/2 teaspoons baking soda
Boil sugar, white syrup and water until thread spins or until temperature has reached 250°. Add peanuts and stir constantly until temperature reaches 290°.
Remove from heat; add butter, vanilla and baking soda. Pour onto buttered cookie sheets, spreading as thin as possible with spoon.
If extra thin brittle is desired, remove from cookie sheet in approximately two minutes, placing on flat smooth surface and spread to desired thinness.
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Recipe Cards professionally prepared by Pam’s Pantry: pamspantry@carolina.rr.com www.pams-pantry.com |
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Chip And Nut Bars From the kitchen of: Pam Sultzman
1 cup soft margarine 1 3/4 cups packed light brown sugar 2 eggs 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla 2 cups flour 1 tablespoon instant coffee powder 1 cup chopped nuts (divided) 1 package (6 oz.) semisweet chocolate chips (divided)
Put all ingredients except nuts and chocolate chips in large mixing bowl. Mix on lowest speed or by hand until well blended, scraping sides and bottom of bowl constantly. Stir in 1/2 of the nuts and chocolate chips. Coat a 10 X 15 X 1 inch jelly roll pan with margarine. Spread mixture evenly in pan. Sprinkle top with remaining nuts and chocolate chips. Bake at 350° for 20 to 30 minutes. Cool. Cut into bars. Yield: 48 bars (1 1/4 X 2 1/2 inches). |
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Recipe Cards professionally prepared by Pam’s Pantry: pamspantry@carolina.rr.com www.pams-pantry.com |