hosted by Laverne Diede & Rhonda Fitterer
Pefferniese Cookies
- 2 cups sugar
- 1 1/2 cups honey
- 3 eggs, well beaten
- 3/4 cup strong cold coffee
- 7 cups flour
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. black pepper
- 1/2 tsp. cinnamon
- 1/2 tsp. cloves
- 1 tsp. allspice
- 1 tsp. anise
- Powdered sugar
Preheat oven to 375 degrees. In a saucepan, add sugar and honey; bring to boiling point, then set aside to cool to room temperature. Add remaining ingredients, except powdered sugar, to honey mixture; combine well. Drop tablespoon size balls onto a greased baking pan; bake for 10-12 minutes. Roll cookies in powdered sugar and set on cooking rack to allow to cool completely before serving. Store in an airtight container.
Homemade Butterfinger Bars
- 1 package chocolate almond bark
- 2 cups candy corn
- 2 cups peanut butter
Melt candy corn in a microwavable safe bowl on high for 2-3 minutes; stirring after each minute until candy is smooth. Add peanut butter to candy; mix until well combined. Spread candy in an 8 x 8 inch parchment paper lined pan; place in freezer for a minimum of 1 hour. Melt almond bark in microwave on high for 2-3 minutes, stirring after each minute until chocolate is smooth. Remove candy from pan and cut 1/2 inch cubes, dip into chocolate and place on waxed paper. Allow chocolate to cool and set up. Store in an airtight container.
