My sister-in-law, Marie, received a cookbook when her and Harvey were married many years ago from a bridal shower that Inez, Patsy, and Carole Landrum gave them. Just writing those names on my blog makes me smile. Two of them have gone to be with the Lord. They were strong women of faith who ministered to us over and over again. It was my mom, Louise Lloyd, who made it a point to nurture relationships of women who could help her along her journey of faith. I’m listening to my place of worship and leaders are sharing their “word for the year”. One leader shared “available”. He noted that it is one thing to experience freedom in Christ but another to be available to share that freedom with others. May we continue the love of faithful women who brought us life-giving messages and freedom to embrace joy.
Marie continues the tradition of Christmas baking. Her notes: “I use small scoop and drop them on greased cookie sheet. I cook them between 8-9 minutes. They look uncooked. Take out and gently press a Hershey kiss in them. Place on wire rack to cool.
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 egg
- 1 1/4 cups Gold Medal™ all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375°F.
- Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
- Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
Rice Krispie Candy (from Charlene Reardon, Marie’s mom)
1 cup sugar
1 cup peanut butter
1 small pkg. semi sweet chocolate bits
1 cup clear Karo
6 cups Rice Krispies
1 small pkg. butter scotch bits
Bring sugar and syrup to boil. Take off heat, add peanut butter, stir until sooth, pour over Krispies. Mix well and press in buttered cookie sheet pan. Melt bits and spread on top. Allow to cool and cut into squares. Store in air tight container.
Marie’s notes: When you put the sugar and Karo on the stove–do not overcook! Melt the sugar only. Should take a couple of minutes. It will boil and on the edges but that’s enough. Then add the peanut butter. Pour into the Rice Krispies (can use generic). Butter a cookie sheet and press the Rice Krispies mixture into the pan. I spray Pam on my hands to keep from sticking. I used a 12 ounce bag of milk chocolate bits and a 12 oz. bag of butterscotch. I like it sweeter. Melt in microwave slowly and pour over Rice Krispies.