recipe for december 3rd — peanut butter crunch bars

Peanut Butter Crunch Bars

1 1/2 cups light corn syrup

1 1/2 cups sugar

3 1/2 cups smooth peanut butter

1/2 cup butter

5 to 6 cups frosted flakes (use more if

necessary for right consistency)

On a stove in a sauce pan, over medium heat, mix together the corn syrup and the sugar. Stir constantly until the sugar is dissolved. Allow to come to a gentle boil, and boil for about 5 minutes, again stirring constantly. Remove from heat and completely stir in the peanut butter and butter. Grease a large bowl and pour in frosted flakes. Pour the peanut butter mixture over the corn flakes, and mix well, working quickly. Pour the mixture into a greased 9/13 pan. Grease hands and press the mixture down gently. Cut into small pieces while still warm. Store in the refrigerator.

Recipe for December 2nd — Pecan Pralines

Pecan Pralines

2 cups granulated sugar

1 teaspoon baking soda

1 cup buttermilk

1/8 teaspoon salt

2 tablespoons margarine

2 1/2 cups pecan halves

Combine sugar, soda, buttermilk and salt in a 3 1/2-quart heavy saucepan. Cook for about 5 minutes over high heat until the temperature reaches 210 degrees on a candy thermometer. Stir often, scraping the bottom of the pan; the mixture will foam up. Add butter and pecans.

Continue cooking over medium heat, stirring constantly and scraping the sides and bottom of pan until the candy reaches the soft-ball stage (234 degrees on the candy thermometer). Remove from the heat and cool slightly for about 2 minutes. Beat with a spoon until thick and creamy. Next drop a tablespoon of the mixture onto a sheet of waxed paper or aluminum foil. Let the pralines cool completely.

Makes 20 (2-inch) pralines