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Friday, December 9, 2011

Goodies

Trying to get a few goodies made in preparation for Christmas week.  This year is one of the special ones when we'll have the three sons with us, at least for a few days prior to Christmas, if not on Christmas Day (Iowa DIL has to work that day). 

Yesterday I made some Munchy Crunchies, a candy I've been making for about 40 years.  The original recipe called for chow mein noodles, but somewhere along the line I started using shoestring potatoes instead and we like them better. The salt in the potatoes is a nice contrast to the  sweetness of the chips.
Sorry I forgot to take a picture before putting them in the freezer (away from temptation) but here's one I found on the internet





MUNCHY CRUNCHIES
These have been a particular family favorite for many years.
6 oz. chocolate chips     
6 oz. butterscotch chips    
2 (3 oz) cans of chow-mein noodles
1 C. peanuts (optional)

Spread candy evenly in an 11 or 12-inch electric skillet. Set control at 200º. Cover; cook 5 minutes. Stir to combine softened candy; mixture may not be smooth. Add noodles & nuts; stir until coated. Remove from heat. Drop by teaspoons onto waxed paper.
Variations:

**I prefer using shoestring potatoes. The saltiness gives excellent contrast to the sweetness of the chips. I often substitute peanut butter chips for the butterscotch chips and I never include nuts.


I had a big can of shoestring potatoes so there was some left over after making the candy.  I decided to try using them as a substitute (actually in addition to) the potato chips in these long time favorite cookie.  I made them today and they turned out great

POTATO CHIP COOKIES

I first made these cookies about 1972 and they became one of our favorites. A great way to use the last broken chips in the bottom of a bag.

1 C. soft butter or margarine
1 tsp. vanilla
1 C. brown sugar
1 C. chopped walnuts (optional)
1 C. sugar
2 C. crushed potato chips
2 eggs, beaten
1 tsp. baking soda (optional)
2 ½ C. sifted flour (or slightly less)

Combine butter, sugars and egg in large mixing bow. Beat until creamy and smooth. Add remaining ingredients and mix well. Roll in balls and place on greased cookie sheet. Bake at 350 º for 12-15 minutes. Cookies will appear not done when first removed from oven. Let set a few minutes before moving from sheet to cooling racks. Makes about 6 ½ dozen.

Note: Can add butterscotch chips or oatmeal or coconut and less flour. Pecans are good in place of walnuts.


Happy Baking!

2 comments:

Lynn said...

Mmmm - those recipes look very tasty!

karenfae said...

those sound different and good!
Karen