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Grandma Gretchen's Corner

Recipes & Other Goodies

Buckeye Cookies

Hi gang, well here in the MidWest it is that time of the year for some rough-and-hardy FOOTBALL! I was going through some Fall recipes and found this one. It is one of my favorites and judging by the lack of leftovers after a Saturday game, it must be someone else’s also. So here it is:

3 pounds of powdered sugar
1 pound of good ol’ butter
2 pounds of peanut butter, organic if possible (you can say you try to eat healthy)
2 packages chocolate bits, 12-ounce packages

Combine sugar, butter, and peanut butter.* Knead until well-mixed to a dough-like consistency (or till your hands go numb). Form into small balls. Use toothpicks and dip into the melted chocolate. Leave a small bit of the ball uncovered for a Buckeye Nut effect. Chill and serve.

*Now I heard tell some people put just a nip of Bourbon in at this point, ‘course I just, ahem, heard that you know. ;^)

Pumpkin Fudge

3 cups of white sugar
1 cup pumpkin
1 tsp. Watkins Pumpkin Spice
1/2 tsp. Watkins cinnamon
1/4 tsp. Watkins nutmeg
1 seven-ounce jar of marshmallow creme
3/4 cup of butter
2/3 cup evaporated milk
1 tsp. Watkins vanilla
1 cup chopped pecans (optional)

Butter 9 X 9 inch square casserole dish and set aside.

In a heavy 2-quart saucepan, combine sugar, butter, spices, evaporated milk, and pumpkin. Mix thoroughly and place over medium-high heat, stirring frequently with wooden spoon. Bring to a boil and continue stirring. When mixture begins to thicken, turn heat to medium and insert candy thermometer, but do not allow tip to touch bottom of pan. Continue boiling mixture until temperature reaches 240 degrees (softball stage, when a small amount is dropped into a cup of very cold water). Be patient; this can take awhile. Stir every 2-3 minutes to keep mixture from adhering to the bottom and side of the pan.

Remove from heat and stir in vanilla, nuts and jar of marshmallow creme. Mix until well combined. Pour into casserole dish, spreading evenly. Cool at room temperature for at least 1-3 hours or refrigerate for one hour. Turn formed fudge onto cutting board and cut into squares, wrap tightly and store in refrigerator.

If well-wrapped in plastic, fudge can be stored in the freezer for several months and thawed in the refrigerator over a 24-hour period. Just the perfect treat for this up-coming Halloween and holiday season!

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