Peanut Brittle

A Martha Espey recipe.

• 1 cup raw peanuts
• 1 cup sugar
• 1/3 cup light corn syrup
• 1/4 teaspoon salt

1. Cook mixture until peanuts pop and syrup is golden brown.
2. Remove from heat and stir in ½ teaspoon baking soda.
3. Pour immediately onto a greased cookie sheet.

Peppermint-Stick Pie

With a pre-made crumb shell and an ice cream filling, this pie takes only 10 minutes to make.

• 3 pints peppermint ice cream
• 1 chocolate-flavored crumb pie shell
• 1 12-ounce jar fudge ice cream topping
• Coarsely crushed candy cane
  

1. In a chilled bowl, stir ice cream until softened.
2. Spoon ice cream onto pie shell, spreading evenly. Return to freezer for at least 4 hours.
3. To serve, warm the fudge topping in the microwave oven according to directions on jar. Let pie stand at room temperature for 5 minutes before slicing. Serve with warmed topping. If desired, sprinkle with crushed candies. Makes 8 servings.