PEANUT BRITTLE

Kathy Baldwin, Vic Baldwin, Recipe #24 (mom's recipe)

2 cups sugar
1 cup white corn syrup
½ cup water
2 cups raw peanuts
½ cube butter
2 tsp soda

Put sugar, water and syrup in pan and bring to a boil over high heat. Turn to medium high heat and continue cooking until it reaches 264 degrees or soft crackle.
Add raw peanuts and cook 10 minutes, stirring occasionally. Remove from heat, stir up the peanuts, then add butter and soda.
Stir well, then put out on an ungreased shallow pan immediately.
Cool and break in pieces.

This recipe is from my mom, Guila Olsen – her note: very good candy

EGGLESS EGGNOG

Chantelle Baldwin, Chris Baldwin, Recipe #1

Ingredients:
8 Cups of Milk
1 Small Package of instant French Vanilla Pudding
1/2 Cup Sugar
1 1/2 tsp of imitation Rum Flavoring
1/2 tsp Salt
1/2 tsp Nutmeg

Instructions:
Mix 2 of the cups of milk with pudding, set aside and let thicken, for approx. 5 minutes.
Mix all other ingredients, then add pudding.
Mix well, and refrigerate or just serve cold.

Makes 1/2 a gallon

GINGERBREAD MEN CUTOUTS

Julie Baldwin, Devin Baldwin, Recipe #3

Ingredients:
½ cup shortening
½ cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup molasses
1 egg
1 tablespoon vinegar
2 ½ cups all-purpose flour

Directions:
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
2. Add granulated sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally.
3. Beat in molasses, egg, and vinegar until combined.
4. Beat in as much of the flour as you can with the mixer.
5. Stir in any remaining flour.
6. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.
7. Preheat oven to 375 degrees.
8. Grease a cookie sheet and set aside.
9. On a lightly floured surface, roll half of the dough at a time until ¼ inch thick.
10. Cut with people-shaped cookie cutters.
11. Bake for 6 minutes or until edges are lightly browned.
From Better Homes and Gardens New Cook Book p224