Ingredients:
130 g (4.5 oz) butter
240 g (8.5 oz) sugar
3 eggs
500 g (1 lb 2 oz) all-purpose flour
2 teaspoons baking powder
1 teaspoons vanilla

Preparation:

1. Cream sugar, butter, and egg. Beat well, add vanilla. Add dry ingredients.

 

2. Chill dough. Roll dough into small balls and place on an ungreased cookie sheet. Bake at 325 degrees for 12 to 15 minutes. Remove immediately from cookie sheet and cool.

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Ingredients:
1 pound very red spiny lobster shells
2 pounds butter
orchanet

Preparation:

1. Pound one pound of very red spiny lobster shells with two pounds of butter until they are reduced to a paste; put this into a saucepan till the butter be cooked and clarified, then strain it through a piece of muslin into a bowl.
2. As soon as the butter has thrown off its first heat, begin beating it with a spoon till it gets cold, and if needed to be dyed a deeper red shade, then add to it a little orchanet, melted in a small quantity of butter, or clear vegetal carmine.

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Ingredients:
1/2 cup creamy peanut butter
1/4 cup Marshmallow Creme
1 cup light corn syrup

Preparation:

1. In a mixing bowl, stir all the ingredients together until combined. Place in a covered container. Store in refrigerator.
2. Bring to room temperature to serve as a bread spread or ice cream topper. Makes about 1 1/2 cups.

source: Midwest Living

Homemade PEANUT BUTTER FUDGE Recipe

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Ingredients:
120 g (4 oz) unsalted butter
180 g (6 oz) sieved icing sugar
1-2 tbs lemon juice
1-2 wine glasses brandy

Preparation:

1. Cream together the butter and the icing sugar.
2. Add lemon juice and brandy gradually. Place in the refrigerator until needed.
3. Serve with Christmas pudding and mince pies.

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Preparation:

1. Mix all ingredients. Bake in round or square shaped cake tins.

 

2. Use either white or yellow icing. The white icing is made with the white of one egg, with a tablespoon of cream or water lightly beaten together; stir in con-confectioner’s sugar until stiff; spread over top and side of cake while warm. Use the yolk of egg to make the yellow icing; flavor with vanilla and lemon mixed.

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Preparation:

1. Cream butter and sugar well.

 

2. Add vanilla and brandy until mixture is smooth. Spread on cake.

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Preparation:

1 cupful of sugar, and 1/2 cupful of butter are beaten to a cream, add 1 well beaten egg, then stir in 3/4 cupful of sour wine, a little nutmeg, and 1/2 teaspoonful of lemon extract. When ready to serve set in a dish of hot water, but do not boil; let it get quite hot.

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Ingredients:
25 sliced medium cucumbers
4 medium sliced onions
3 cloves garlic, sliced
1/3 cup canning salt
5 cups sugar
3 cups cider vinegar
1-1/2 tsp. turmeric
1-1/2 tsp. celery seed
2 Tbsp. mustard seed
hot red pepper flakes (optional)

Preparation:

1. Combine cucumbers and onion slices in a large bowl.
   Layer with salt and cover with ice cubes.
   Let stand 1 1/2 hours; drain and rinse.

 

2. Place remaining ingredients in large non reactive sauce pot and bring to a boil.
   Add drained cucumbers and onions and return to a boil.

 

3. Pack hot into hot sterilized* jars, leaving 1/4 in head space.
   Remove air bubbles. Adjust caps.

 

4. Process 15 min in boiling water bath.

 

*Easy way to sterilize jars: Wash them well in hot soapy water. Dry them off. Put on a cookie sheet, right side up, at 225 F (100 C) for 15 minutes.

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