Maple Peanut Squares (no-bake)
3/4 cup peanut butter
1/2 cup maple syrup
1 1/2 cups nonfat dry milk powder
2 to 3 tablespoons chopped peanuts
Mix the peanut butter and maple syrup until well blended. Add the milk powder, stir well. Spread the mixture into a loaf pan. Pat it down to make an even layer. Sprinkle the peanuts over the mixture and press gently. Chill 1 hour.
Cut into 1-inch squares. Keep covered and chilled until you serve.
Makes about 32 squares.
Date Sticks Easy Recipes
3 eggs, well beaten
1 cup granulated sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 tablespoon water
1 cup nutmeats
1 cup dates
Mix together well. Spread out in a thin sheet on a jellyroll pan; bake for 20 minutes at 350 degrees F. While hot, cut into long strips and roll the strips in confectioners' sugar.
Mango Raspberry Jam
3 cups finely chopped, pitted, peeled mangoes (about 3 pounds)
1 1/2 cups crushed red raspberries (about 1 1/2 pints)
2 tablespoons lemon juice
1 package fruit pectin
5 1/2 cups granulated sugar
Prepare home canning jars and lids according to manufacturer's instructions.
Combine mangoes, raspberries, lemon juice and pectin in a large saucepot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace.
Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 10 minutes in a boiling-water canner.
Yields about seven 8-ounce jars.