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Hawaiian Supreme Cookies

These cookies have a great nutty-chocolate crunch.  Big chunks of macadamia nuts set them apart.

Hawaiian Supreme Cookies

Hawaiian Supreme Cookies

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp. vanilla
  • 2 eggs, beaten
  • 2 1/4 cup unsifted flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3/4 cup Gurley’s Flake Coconut
  • 1 10oz. pkg. Gurley’s Semi-Sweet Chocolate Chips
  • 1-2oz. pkg. Gurley’s Macadamia Nuts, coarsely chopped

Instructions

  1. Preheat oven to 375F.
  2. Cream together butter, sugars, vanilla and eggs.
  3. In a separate bowl mix together flour, salt and baking soda.
  4. Add this mixture in gradually with creamed mixture.
  5. Fold in coconut, chocolate chips and macadamia nuts.
  6. Drop batter by well-rounded tablespoonful onto ungreased cookie sheet.
  7. Bake 12 to 14 minutes. Be careful not to over bake!

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Apricot Almond Bars (Nebraska State Fair Winner)

State fair winning recipe also makes for a super coffee cake on weekend mornings.

Apricot Almond Bars

Apricot Almond Bars

Ingredients

  • 1 package (16 ounces) pound cake mix
  • 4 eggs
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract, divided
  • 1 cup chopped dried apricots
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1/2 cup apricot preserves
  • 3/4 cup Gurley’s flake coconut
  • 3/4 cup Gurley’s sliced almonds

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine the cake mix, 2 eggs, butter and 1 teaspoon vanilla; beat until well blended.
  3. Fold in dried apricots.
  4. Spread into a greased 15-in. x 10-in. x 1-in. baking pan; set aside.
  5. In another bowl, beat the cream cheese, confectioners' sugar, preserves and remaining vanilla.
  6. Add remaining eggs; beat on low speed just until combined.
  7. Gently spread over cake batter. Sprinkle with coconut and almonds.
  8. Bake at for 25-30 minutes or until golden brown.
  9. Cool and cut into bars.
  10. Refrigerate leftovers.

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Chippy Dippy Bars (7-Layer Bars)

The simplest no mess recipe for bars everyone will love.  Nothing to clean up except your measuring cups!

Chippy Dippy Bars (7-Layer Bars)

Chippy Dippy Bars (7-Layer Bars)

Ingredients

  • ¼ cup melted butter
  • 1 cup graham cracker crumbs
  • 1 cup Gurley’s Flake Coconut
  • 1 ½ cups Gurley’s Semi-Sweet Chocolate Chips
  • ½ cup Butterscotch Chips
  • ½ cup Gurley’s Chopped Walnuts
  • 1 can sweetened condensed milk

Instructions

  1. Preheat oven to 350°F.
  2. Pour butter into a 9” x 13” pan and tilt to each side so butter covers bottom.
  3. Place ingredients by layer in order shown. Do not stir.
  4. Bake 28 to 32 minutes or until lightly browned.
  5. Let cool and cut into bars.

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Chocolate Almond Torte

Elegant dessert for a special event or someone special

Chocolate Almond Torte

Chocolate Almond Torte

Ingredients

  • 2/3 cup Gurley’s sliced almonds, toasted
  • 1 ¼ cups Gurley’s semi-sweet chocolate chips
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 cups heavy whipping cream, whipped
  • Powdered sugar

Instructions

  1. Set aside 2 tablespoons almonds for garnish. Coarsely chop remaining almonds and sprinkle into a greased 9-in. spring-form (cheesecake) pan.
  2. On a stovetop on low heat, melt chocolate chips stirring until smooth. Set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth.
  4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
  5. Pour gelatin and melted chocolate into cream cheese mixture and blend in until smooth.
  6. Fold in whipped whipping cream.
  7. Pour into prepared pan and sprinkle with reserved almonds and a light coating of powdered sugar.
  8. Cover and refrigerate for at least 3 hours.

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CHERRY MASH BARS

Taste better than the candy bar and is quick and easy to clean up

CHERRY MASH BARS

CHERRY MASH BARS

Ingredients

  • 2 cups sugar
  • 2/3 cup milk
  • ½ cup butter
  • 12 marshmallows
  • ¼ tsp salt
  • 1 cup Gurley’s Sweet Cherry Chips
  • 1 tsp vanilla
  • 2 cups Gurley’s Spanish (not Raw) Peanuts, coarsely chopped
  • 2 cups Gurley’s Semi-Sweet Chocolate Chips
  • ¾ cup creamy peanut butter

Instructions

  1. In a 2-quart saucepan, boil sugar, milk, butter, marshmallows and salt for 5 minutes, stirring constantly. Remove from heat.
  2. Stir in Gurley’s Cherry Chips, vanilla and ½ of chopped peanuts.
  3. Spread in an ungreased 9 x 13-inch pan.
  4. In the same saucepan combine the other ½ of chopped peanuts with Gurley’s Semi-Sweet Chocolate Chips and peanut butter.
  5. With heat low, stir constantly until melted and pour evenly over first layer.
  6. Let cool and cut into squares.

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Microwave Peanut Brittle

The best way to make peanut brittle is on the stove top.  If you must use the microwave this recipe is consistently good.

Microwave Method Peanut Brittle

Microwave Method Peanut Brittle

Ingredients

  • 1-1/2 cups Gurley's raw Spanish peanuts
  • 1 tsp. butter
  • 1/2 cup light corn syrup
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 cup granulated sugar

Instructions

  1. Combine peanuts, sugar, syrup, and salt in a 2-1/2 quart microwave safe container.
  2. 700 watt oven: Microwave 4 minutes on HIGH POWER; stir, microwave 4 minutes longer on HIGH POWER. Stir in butter and vanilla. Microwave 2 minutes longer on HIGH POWER.
  3. 1200 watt oven: Microwave 4 minutes on 60 PERCENT POWER; stir; microwave 4 minutes longer on 60 PERCENT POWER. Stir in butter and vanilla. Microwave 1 minute longer on 60 PERCENT POWER.
  4. 1500 watt oven: Microwave 4 minutes on 50 PERCENT POWER; stir; microwave 4 minutes longer on 50 PERCENT POWER; stir in butter and vanilla. Microwave 1 minute longer on 50 PERCENT POWER.
  5. ***Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet to 1/4 inch thickness. When cool, break into pieces. Store in airtight container
  6. ***NOTE: Any cooking time adjustments necessary for lower or higher watt ovens must be made before adding baking soda.

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Sweet & Salty Peanuts

Simple recipe makes outstanding candied peanuts.

Sweet & Salty Peanuts

Sweet & Salty Peanuts

Ingredients

  • 1 1/2 cups sugar
  • 3/4 cup water
  • 2 tbsp maple flavoring
  • 2 - 8oz. packages Gurley’s raw Spanish peanuts
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350F.
  2. In a large saucepan, combine first four ingredients.
  3. Cook and stir over medium heat for 20 minutes or until most of the liquid is absorbed.
  4. Spread onto a greased 15” x 10” x 1” pan; sprinkle with salt.
  5. Bake for 24-26 minutes stirring every 6 minutes.
  6. Remove to a wax paper-lined cookie sheet to cool.
  7. Store in an airtight container.

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Lynn’s Black Hills Brownies

My Sister-in-Laws sister, Lynn, brought these to a family gathering.  It took a lot of prodding to get the recipe out of her.  Do your first batch with double frosting the way Lynn always does. Read more

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Ginny’s Blue Ribbon Peanut Brittle

The best way to do peanut brittle is on the stove top.  This is the best recipe we’ve ever come across.

GINNY’S BLUE RIBBON BRITTLE

GINNY’S BLUE RIBBON BRITTLE

Ingredients

  • 1 cup corn syrup
  • 1 cup sugar
  • 1 tbsp butter
  • ¼ tsp salt
  • 2 cups Gurley’s Raw Peanuts
  • 2 tsp baking soda (make sure it’s fresh)

Instructions

  1. Lightly grease a cookie sheet and set aside.
  2. Put corn syrup, sugar, butter and salt in a 4-qt saucepan.
  3. Put on medium heat stirring constantly until sugar dissolves.
  4. Add the peanuts (keep stirring constantly) and take mixture to 290° on a candy thermometer. Remove from heat and stir in baking soda.
  5. Pour on prepared cookie sheet. Don’t spread too thin. This brittle is best when left at least ¼” thick.
  6. Let cool, break up and enjoy.

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Walnut Cinnamon Yeast Bread (Iowa State Fair Winner!)

2016 Iowa State Fair winner and for good reason.  Absolutely delicious toasted and spread with a little butter and honey.

Walnut Cinnamon Yeast Bread (Iowa State Fair Winner!)

Walnut Cinnamon Yeast Bread (Iowa State Fair Winner!)

Ingredients

  • 5 1/2 cups flour
  • 2 pkgs. regular dry yeast
  • 1/3 cup butter
  • 2 cups whole milk
  • 1/3 cup sugar
  • 2 Tbsp. honey
  • 2 tsp. salt
  • 2 eggs (room temp.)
  • 1-5oz. pkg. Gurley's walnuts (chopped very small)
  • 1 Tbsp. cinnamon
  • 1 egg white

Instructions

  1. In large mixer bowl combine 2 1/2 cups flour and the yeast. In saucepan, combine butter, milk, sugar, honey and salt. Heat till warm (115-120°). Add this liquid mixture to mixer bowl and beat thoroughly. Add the eggs and another 2 1/2 cups of flour and beat well. Add the walnuts, cinnamon and remaining 1/2 cup of flour and beat until dough is stiff. Turn out on floured surface, knead 4 minutes. Place in very large bowl - cover - let rise double. Punch down and divide into 2 equal portions. Shape loaves, place into greased 9 x 5 inch loaf pans. Whisk 1 egg white with 1 Tbsp. water and use to brush atop loaves. Let rise until light. Bake at 350° 45-50 minutes. Remove from pans and cool on rack.