Heat oven to 375°F. Prepare crust.
Beat sugar, butter, corn syrup, bourbon, salt and eggs in bowl until well blended. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate.
Bake 40 to 50 minutes or until center is set.
Stir together flour, poppy seeds, salt and baking soda in small bowl and reserve while combining the liquid ingredients. Cream together sugar and butter in large bowl, then add eggs. The add yogurt and vanilla to the butter mixture. Finally stir in the dry ingredients without over-mixing. Bake at 375° F 15-20 minutes.
Cream ½ cup butter, eggs, and 2 cups sugar. Sift together 2 cups flour and soda, add to butter mixture. Then add buttermilk rhubarb and vanilla. Pour into baking dish. Mix ¼ cup butter, ½ cup sugar, ¼ cup flour and cinnamon for topping and sprinkle over top. Bake at 375°F for about 35–40 minutes.
Per serving: 560 calories, 19g fat, 6g protein, 93g carbohydrate, 2g fiber, 380mg sodium.
Prepare pastry and roll out under-crust; fit into 9-inch pie pan. Combine flour sugar, salt with unpeeled rhubarb and place in crust. Dot with butter. Cover with top crust which has been pricked. Bake at 425°F for about 40 minutes.
Per serving: 390 calories, 14g fat, 4g protein, 64g carbohydrate, 2g fiber, 300mg sodium
Mix all together and beat well. Cook at 350°F or until brown, about 10-15 minutes.
Heat oven to 375° F. Mix thoroughly shortening, sugar, eggs, and vanilla. Sift together dry ingredients and stir in. Stir in peanuts. Drop by rounded teaspoonfuls about 2 inches apart onto greased cookie sheet. Flatten with wet glass dipped in sugar. Bake about 10 minutes.
Preheat oven to 325 degrees. Cream butter and sugar. Add water and vanilla. Mix well. Add flour and pecans. Chill 3-4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet in slow oven ~ 20 min. Cool slightly and roll in confectioner's sugar. Makes 5 dozen.
Line a 13X9X2-inch baking pan with foil, extending foil over edges. Sprinkle the ½ cup coarsely chopped nuts in pan. Melt butter in 2 quart saucepan. Swirl butter to coat sides. Add sugar, corn syrup, and 3 Tbsp water. Cook and stir over medium-high heat to boiling.
Clip candy thermometer to pan. Cook and stir over medium (to medium-low) heat to 295°F, soft-crack stage (about 15 minutes). Watch carefully after 280°F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 5 minutes or until firm; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Cool until firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 1–½ pounds.
Per serving: 81 calories, 6g fat, 1g protein, 7g carbohydrate, 40mg sodium.
Mix sugar, cornstarch, and salt together. Gradually blend in milk. Cook slowly stirring constantly until thickened. Cook several minutes more to remove raw taste. Remove from heat, add vanilla, and cool 10 minutes, stirring now and then. Pour into a 5 cup mold. Chill until firm, about 3 to 4 hours.
