Almond Cranberry Buttermilk Scones

Made from scratch scones are perfect for breakfast, or snacking.

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 6 Tbsp. butter, chilled
  • ½ cup buttermilk
  • 1 large egg
  • 1 ½ tsp vanilla
  • 2/3 cups dried cranberries
  • 2/3 cups Gurley’s sliced almonds

Instructions

  1. Preheat oven to 400 degrees
  2. In a large bowl, combine flour, sugar baking powder, baking soda and salt.
  3. Cut butter into ½ inch pieces and distribute over the flour mixture.
  4. With a pastry blender cut in butter to flour mixture until it resembles small crumbs.
  5. In a small bowl, stir together buttermilk, egg and vanilla.
  6. Add liquid to the flour mixture and stir to combine.
  7. Add cranberries and almonds to mixture and stir or knead in.
  8. With lightly floured hands, pat the dough into an 8-inch diameter circle on an ungreased cookie sheet.
  9. With a serrated knife, cut into 8 wedges.
  10. Bake for 18 to 20 minutes until top is lightly browned and toothpick comes out clean.
  11. Cool on wire rack for 5 minutes.
  12. Cut wedges apart and transfer to rack to cool further.

Sharon’s Perfect Pecan Pie

Ingredients

  • Preheat oven to 350°F
  • 3 Eggs (beaten)
  • 2 tbsp Butter (melted but not hot)
  • 1 cup Sugar
  • 1 tsp Vanilla Extract
  • 1 Cup Corn Syrup (light or dark)
  • 1 unbaked 9″ Pie Shell
  • 1 & 1/2 cup Gurley’s Chopped Pecans

Instructions

  1. Combine all ingredients and pour into unbaked pie shell. Bake for 50 to 55 minutes or when an inserted toothpick comes out clean. Don’t overbake.

Apple Walnut Cobbler

Mmm… Apple Walnut Cobbler with Whipped Cream!

Ingredients

  • ½ cup sugar
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¾ cup Gurley’s Chopped Walnuts
  • 1 egg, beaten
  • 4 cups apples, peeled and sliced
  • ½ cup evaporated milk
  • 1 cup flour
  • 1/3 cup butter, melted
  • 1 cup sugar
  • Garnish: whipped cream

Instructions

  1. Preheat oven to 325 degrees.
  2. Mix sugar, cinnamon and ½ cup walnuts; set aside (prior to mixing, look through walnuts for possible shells and discard if found).
  3. Put apples in bottom of greased 8” x 8” pan.
  4. Sprinkle with cinnamon mixture.
  5. Use this bowl to mix together dry ingredients.
  6. In another bowl, combine egg, milk and butter.
  7. Add dry ingredients and mix until smooth.
  8. Pour over apples.
  9. Sprinkle remaining walnuts.
  10. Bake until golden brown, about 50 minutes.
  11. Serve with whipped cream.

Carol’s “Very Best” Peanut Cookies

These healthy cookies are crispy and delicious. Great for afternoon snakcs—or treats in school lunches.

Batter will be dryer than you’re used to but the cookies become crispy and are delicious.

Ingredients

  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup shortening
  • 2 eggs
  • 1 ¾ cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 cup Gurley’s Flake Coconut
  • 1 cup Gurley’s Spanish (skin-on) peanuts
  • ½ cup corn flakes
  • 1 cup oatmeal
  • 1/8 tsp salt

Instructions

  1. Preheat oven to 350°F.
  2. Cream sugars and shortening together.
  3. Beat in eggs, flour, baking powder, soda and vanilla.
  4. Add remaining ingredients and fold in until well blended.
  5. Drop by heaping tablespoon onto non-stick cookie sheet.
  6. Bake 8-10 minutes.
  7. Cool.

Gurley’s Ranch House Cookies

A healthy alternative to regular chocolate chip cookies.

Ingredients

  • 2 over-ripe bananas
  • ¾ cup butter
  • ¾ cup brown sugar
  • 1 egg
  • ½ tsp vanilla
  • 1 ½ cups quick-cooking oats
  • 1 ½ cups flour
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cup raisins
  • 2/3 cups Gurley’s Walnuts, coarsely chopped

Instructions

  1. Mash bananas.
  2. In a large bowl, beat butter and sugar.
  3. Beat in egg, then bananas and vanilla.
  4. In a separate bowl, combine oats, flour, cinnamon, baking soda and salt.
  5. Stir into banana mixture just until blended.
  6. Fold in raisins and walnuts.
  7. Drop by heaping tablespoonfuls 2” apart on a non-stick baking sheet.
  8. Flatten tops with back of spoon.
  9. Bake for 12 to 15 minutes or until lightly browned.
  10. Let cookies sit on sheet for 5 minutes then transfer to wire rack.

Decadent Cookies

Macadamia nuts add a distinctly adult flavor to these classic cookies.

Be careful not to over bake!

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
  • 1 10oz. pkg. Gurley’s Milk 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 chocolate chips and macadamia nuts.
  6. Drop batter by well-rounded tablespoonful onto ungreased cookie sheet.
  7. Bake 12 to 14 minutes.

Ginny’s Blue Ribbon Peanut 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.

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.

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.

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.

Hawaiian Supreme Cookies

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

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!