Tuesday, September 22, 2009

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.

Sunday, September 20, 2009

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.