Singapore Sling

1 oz gin
1/2 oz Cherry Brandy
1/2 oz grenadine
1 oz lemon juice

Shake well with cracked ice. Top with soda and serve with fruit pieces.

Ruby Red Martini

1 oz Vodka
1 oz Sourz apple (or Apple Sour Puss)
1 oz blueberry Pom juice
Splash of 7-Up

Serve on ice.

Peanut Brittle

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup (golden is fine or half golden and half white - would not use all white)
3 tablespoons butter or margarine
1 pound shelled unroasted peanuts (I was only able to find them at Bulk Barn-called raw peanuts)

Use a candy thermometer - makes life so much easier!

Heat oven to 200ºF. 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. (Have parchment paper sprayed with Pam ready to place on cookie sheets)
Mix baking soda, 1 teaspoon water and the vanilla; reserve.
Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water. (just an fyi - takes quite a bit of time to reach 240)
Stir in butter and peanuts. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
Pour candy mixture onto each cookie sheets; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

(If you want this to be exactly like Mom/Granny's use half the amount of peanuts but it is awesome with lots) I also suggest making a double recipe for the amount of time it takes to make and cause it is awesome! :-)

Petes de Soeurs

1 lb pie dough
light brown sugar
cinnamon
butter

-Pre-heat oven to 375.
-Roll dough to less then 1/2 inch thickness into a rectangular shape.
-Spread butter evenly over dough (a little thicker than what you would put on toast/bread).
-Evenly cover the butter with brown sugar leaving a little room around the edges of the dough.
-Sprinkle cinnamon over brown sugar.
-Tightly roll up the dough and seal the seam with your left over butter.
-Trim ends off and cut rolled dough about 1/2 in thick and lay flat on sprayed cookie sheet.
-Bake for about 12 min or until brown sugar is caramelized
-Once out of the oven, wait about 5 min then gently remove from pan and place them onto cooling rack
-Let cool completely - about 10 minute.

Pies - Peach, Blueberry, Apple, Raspberry

Use 3 to 4 cups of fruit - depending on the thickness you want.

Peach Pie use 2tbsp sugar and 1 tbsp flour (using frozen peaches)
Blueberry Pie use 1/2c sugar and 1 tbsp flour
Apple Pie use 2/3 c. sugar and 1tbsp flour
Raspberry Pie use 2/3 c. sugar and 2tbsp flour

Bake at 425 for 20 min. ‘til lightly browned then 350 for 30-35min.

Sucre a Creme - Cream Fudge

3 cups brown sugar
1/2 lb butter
1/2 can of can milk (185ml)
2 cups icing sugar
1 tsp vanilla

Melt brown sugar and butter stirring constantly. Bring to a boil and add can milk.
Bring to a boil stirring constantly and boil for 5 minutes.
Remove from heat and add icing sugar and vanilla.
Stir with a beater until mixture thickens and appears less glossy.(about 5 minutes)
Pour in buttered 9x9 pan.

Peanut Butter Cookies

2 1/2 cups flour
1/2 tsp soda
1 tsp baking pwd
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs slightly beaten
1 cup peanut buter
2 tsp vanilla

Combine eggs, butter, peanut butter and vanilla. Add remaining ingredients and mix well.
Roll into balls and flatten lightly.
Cook at 375 for 10 to 12 minutes.