Seasoned with Love
Hillsboro Extension

10-Minute Peanut Brittle
Linda Simmons
1 cup sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 to 1 1/2 cups roasted, salted peanuts
1 Tbsp. butter or margarine
1 tsp. vanilla
1 tsp. soda
Combine sugar, syrup and salt in a two quart casserole or mixing bowl. Microwave on high for five minutes.
Stir in peanuts.
Microwave three to five minutes – stirring after three minutes – until syrup and peanuts are lightly browned.
Stir in butter, vanilla and soda until light and foamy.
Spread to 1/4 inch thickness on a large, well-buttered cookie sheet.
Cool mixture on cookie sheet three to five minutes.
Lift from sheet and pull or stretch mixture to desired thinness.
Makes one pound.

Strawberry Pie
Anne Alderman
2 Tbsp. cornstarch
1 cup sugar
1 cup water
3 oz. pkg. strawberry gelatin
1 quart fresh strawberries
1 baked 9-inch pie shell
Blend together cornstarch and sugar.
Combine with water in saucepan.
Cook until thick, about three to five minutes.
Add gelatin to mixture.
Stir until dissolved.
Allow to cool, but not completely cold.
Clean strawberries and spread evenly in baked pie shell.
Pour cooked mixture over the berries,
Chill for two to three hours.
Serve with whipped cream.

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