Boiled Cookies by Grandma

½ cup Milk, whole
½ cup Butter, salted
2 cup Sugar, granulated
3 Tbl Cocoa, powder

1 tsp Vanilla, pure, extract
½ cup Peanut butter, smooth
3 cup Oats; uncooked, NOT quick
½ cup Nuts (salted peanuts, walnuts or pecans)

Place a sheet of wax paper on a cookie sheet.

Mix milk, butter, sugar, cocoa in a large saucepan on top of the stove. Bring to a boil  and boil for about 1 minute, stirring often. Add all of the remaining ingredients. Stir until well combined.

Drop by teaspoonfuls onto the waxed paper. Let them cool. Makes about 3 dozen.


Katrin’s Caramel Chocolate Bars

14 oz Caramel, store bought candies
5 oz Evaporated milk; divided
1 box German chocolate cake mix, with pudding
½  cup Butter, salted, softened
1 cup Walnuts, chopped
6 oz Chocolate chips, milk

Preheat oven to 350

Over low heat, in a medium saucepan, melt the caramels with a 1/3 cup of the evaporated milk. When melted and smooth, set aside for use later.

Blend the cake mix with the remaining evaporated milk, and the softened butter and chopped walnuts. The batter will be very stiff. Into a 9" x 13" baking pan press ½ of the cake mixture. Place in preheated oven and bake for 6 minutes. Remove from the oven.

Scatter the milk chocolate chips over the crust, then add the caramel mixture and spread out to the edges. (A good tip: let the caramel mixture stand for a few minutes before topping it with the cake mixture.) Carefully top with the remaining cake mixture, press down slightly and bake 15 to 20 minutes. Remove from the oven.

Place baking pan on a rack to cool. When cool place in the refrigerate. When ready to be served, cut the caramel chocolate bars into serving size pieces.


Vanilla Sugar Cookies

1 pk Sugar, (1 lb.) superfine
1 Vanilla bean
4 cups Flour, all purpose, sifted
½  tsp Salt
1/4 tsp Baking soda
2 cups (½ lb) Assorted nuts, raw, very finely chopped
2 Egg whites, large
1 lb Butter, unsalted, room temperature
1 cup Sugar, granulated or superfine
1 tsp Vanilla, pure, extract

Preheat oven to 350

Vanilla Sugar
 At least two weeks before you are going to bake these, prepare vanilla sugar. (This can also be done months in advance and stored at room temperature until ready to use.) Pour superfine sugar into a jar or other airtight container. Bury a vanilla bean inside and cover tightly. Set aside for at least two weeks (or longer, if not yet ready to make the cookies).

Cookies
Mix cookies. When ready to bake cookies, sift together flour, salt, and baking soda. Using a fork, gently stir in nuts. Set aside.

In small bowl of electric mixer, beat egg whites until stiff but not dry. Set aside.

Put into large bowl of electric mixer. Without washing beaters, cream butter until light and fluffy. Add sugar and vanilla. Beat until soft and creamy. Fold in beaten egg whites. Using wooden spoon, gently stir in reserved dry ingredients. Blend thoroughly. Wrap dough in plastic wrap and chill for 1 hour.

Bake Cookies
Using palms of your hands, pat dough 1/4-inch thick onto counter top. Cut with canape or TINY bridge cutters. Arrange on cookie sheets. (They will not spread.) Bake until golden (approximately 12 minutes).

Vanilla Sugar Coating
Remove warm cookies from cookie sheets. Roll in reserved vanilla sugar until generously coated. Set aside to cool. If anything, these cookies improve with age, and will remain fresh indefinitely if stored in an airtight container. The vanilla sugar will also keep indefinitely … Simply continue to add more sugar upon using up the supply.)


Pantry  Cookies

Dry Ingredients
2 cups Flour, all-purpose
1 tsp Baking soda
1/4 tsp Salt
2 cups Oats, quick-cooking, rolled

Cream Together
1 cup Brown sugar, dark, packed
1 cup Butter, softened
½  cup Sugar, granulated, white
3 Eggs, large
2 tsp Vanilla, pure extract

Stir Ins
1 ½ cups Walnuts, chopped
2 cups Raisins, soft
2 cups Semi-sweet chocolate chips

Preheat oven to 375   Grease cookie sheets.

Dry
In separate medium bowl, combine the dry ingredients: flour, baking soda, salt and oats, set aside to use later.

Cream
With a stand mixer, and in a large mixing bowl, on high speed, cream together the brown sugar, butter, and the granulated sugar until light and fluffy. One at a time, add the eggs and beat until the mixture is smooth and creamy. Then add the vanilla extract, beat on low speed just until it is blended in.

Combine Dry and Stir Ins
On slow speed, stir in the dry ingredients, a little at a time; into the sugar and butter mixture to form a soft, sticky dough. You will need to increase the speed of the mixer, with the more of the dry ingredients that you add. Remove bowl from mixer stand and hand stir in walnuts, raisins, and chocolate chips. Stir until all are completely mixed in.

Bake
Drop this pantry cookie mixture by the tablespoons onto a greased baking sheet about 2 inches apart. If you want larger cookies, drop more batter per cookie. Bake the cookies for about 10 to 12 minutes or until they turn a golden color. Before lifting the cookies onto a rack to cool completely; partially cool the cookies on the baking sheet. Also cool the baking sheet between each pan of cookies.

 

1/4 cup Peanut Butter

1 package Chocolate Chips