Consolidated Cooking Crave #248

Pefferniese Cookies
2 cups sugar
1 1/2 cups honey
3 eggs, well beaten
3/4 cup strong cold coffee
7 cups flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. black pepper
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. allspice
1 tsp. anise
Powdered sugar

Preheat oven to 375 degrees. In a saucepan, add sugar and honey; bring to boiling point, then set aside to cool to room temperature. Add remaining ingredients, except powdered sugar, to honey mixture; combine well. Drop tablespoon size balls onto a greased baking pan; bake for 10-12 minutes. Roll cookies in powdered sugar and set on cooking rack to allow to cool completely before serving. Store in an airtight container.

Homemade Butterfinger Bars
1 package chocolate almond bark
2 cups candy corn
2 cups peanut butter

Melt candy corn in a microwavable safe bowl on high for 2-3 minutes; stirring after each minute until candy is smooth. Add peanut butter to candy; mix until well combined. Spread candy in an 8 x 8 inch parchment paper lined pan; place in freezer for a minimum of 1 hour. Melt almond bark in microwave on high for 2-3 minutes, stirring after each minute until chocolate is smooth. Remove candy from pan and cut 1/2 inch cubes, dip into chocolate and place on waxed paper. Allow chocolate to cool and set up. Store in an airtight container.

 HOSTED BY

hosts2

Laverne Diede
Rhonda Fitterer

Episode Archive