Mom's Butterscotch Bars

2 c brown sugar
2 c unsalted butter
2 eggs
1 t baking powder
1/2 t salt
2 c flour


Preheat oven to 350°F
You'll need a 15x11 jelly roll pan (a half sheet pan can be used but bars will be thin.)


Melt butter in a double boiler (I put the mixer bowl on top of a pot of boiling water to make this simple.) Add brown sugar and mix until sugar a fully combined. Remove from heat and allow to cool.
(I put the bowl on the mixer, 7ndtalled the paddle and let it mix in low for 10-15 minutes to cool down.)
Add eggs one at a time mixing thoroughly.
Whisk dry ingredients separately then add to butter & brown sugar mixture. Mix well.
Spread evenly into pan.
Bake 20-30 minutes, rotating pan 1/2 way through.
Cut while warm.

Spicy Groundhogs

Ingredients 

½ c. butter/margarine

1 c. sugar

½ c. molasses

1 egg yolk

2 c. flour

½ t. salt

½ t. baking soda

1 t. baking powder

1 t. ground ginger

1 t. ground cloves

1½ t. cinnamon

currants or raisins

Directions 

Cream butter and sugar together.

Blend in molasses and egg yolk.

Stir in flour and all other dry ingredients. Cover and chill for one hour or longer.

Roll out a small amount at a time on sugar sprinkled board. Roll 1/8-inch thick.

Cut out cookies with a lightly floured cutter (preferably, a ground hog shape!). Place cookies on a greased cookie sheet. Use pieces of currants or raisins for eyes.

Bake 8 to 10 minutes at 350°F.

Spicy Honey Roasted Peanuts

16 ounces (453.59 g) peanuts, dry roasted (lightly salted)
⅓ cup (113 g) honey
½ cup (100 g) turbinado sugar, divided
½ teaspoon (0.5 teaspoon) salt (optional)
Spice options:
½ teaspoon (0.5 teaspoon) cayenne pepper
OR
½ teaspoon chili powder + ½ teaspoon smoked paprika + ½ teaspoon cinnamon (I use this combo)

Instructions

Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.

Place the peanuts in a large bowl.

Microwave the honey in a medium bowl for 30 seconds (it will begin to bubble). Remove from the microwave and stir in ¼ cup of the sugar, the salt and cayenne pepper. Immediately pour the mixture over the peanuts and stir with a wooden spoon (I use a rubber spatula) until they are all coated with the honey mixture.

Transfer the peanuts to the prepared baking sheet and spread into a single layer. Bake for 20 to 30 minutes, stirring every 15 minutes, check and if they aren't browning, bake another 10 minutes until they begin to turn a golden brown.

Remove from the oven and stir the peanuts. Sprinkle ¼ cup of the sugar over the peanut and stir to coat evenly. Spread the peanuts out into a single layer and allow to cool completely. Once cool, break apart any peanuts that have stuck together and toss with any loose sugar. Store in an airtight container at room temperature for up to 2 months.

Yield: 1 pound

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes