Family Recipes - Menu

Peanut Butter Candy

3 cups brown sugar
1 tsp vinegar
3/4 canned milk
pinch salt
1 tbsp butter or margarine

Mix in pot. Cook on stove at medium temperature, boil until soft boil stage.  Remove from heat and let cool.  Add 3 tbsp peanut butter. Pour in 8"x8" greased pan.

Katie Pearson (daughter of Cindy McQuestion)

Maple Cream Fudge

2 c brown sugar
1/4 c butter
2 tbsp flour
1/2 c evaporated milk
1/4 tsp salt
1/2 tsp vinegar

Mix together all ingredients in large saucepan (will boil up)
Boil to soft boil stage.  Remove from heat and add 1/2 tsp baking soda and beat, and beat.   Add vanilla and more until it starts to thicken.

Pour into 8" square butter pan.  Can sprinkle with chopped nuts.

Dianne Lemire and Russell McQuestion

Pecan Toffee Bar

1 c chopped pecans
3/4 c brown sugar
1/2 c butter
1/2 c semi-sweet chocolate chips

Butter 9x9 in pan.

Spread pecans over bottom of pan.

Heat sugar and butter to boil, stirring constantly 7 minutes.

Spread over pecans.

Sprinkle chocolate chips over hot mixture.  Place cookie sheet over the pan until the chips have melted. Spread with knife.

Cut in 1 1/2 in squares while hot.

Refrigerate until firm, then remove from pan and invert so pecans are on top.

Dianne Lemire and Russell McQuestion

Reese's Peanut Butter Cups  

6 oz Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter

Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners.  Melt the rest of the peanut butter over hot water and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving.  Makes: 24 tiny/12 large

Nancy and Tim Stewart