Barney's Banana Granola Cookies
½ cup butter or margarine, softened
1 cup firmly packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup mashed bananas
1½ cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup granola
G cookie sheets. In a large bowl cream the butter and sugar with an electric mixer at medium speed. Add the egg, vanilla, and bananas, beating until well blended. Add the flour, cinnamon, baking soda, and salt, and mix until blended. Stir in the granola. Drop by the tablespoon onto the prepared cookie sheets, spacing about 2 inches apart. Bake in a 375° oven for 12 minutes. Cool on a wire rack.
Makes about 4 dozen.
Harvey Bullock—writer
Jolly Good Chocolate Chip Cookies
A favorite with Opie and his merry men.
½ cup butter
6 tablespoons sugar
11/4 cups all-purpose flour
Half a beaten egg
Vanilla extract
¼ cup chocolate chips
Rolled or jumbo oats
Lightly grease a cookie sheet. In a large bowl cream together the butter and sugar until light and fluffy. Add the flour, egg, and a few drops of vanilla. Beat well. Add the chocolate chips. Shape by hand into little balls, and roll in the oats. Place them on the prepared cookie sheet and press them down slightly. Bake in a 350° oven for 10 to 15 minutes, until golden brown. Remove from the tray while still hot and place on a wire rack to cool.
Makes up to 40 cookies, depending on how small you make the cookies (and how much raw batter Andy and Opie end up eating).
Karen Thomas—Manchester, England
Howie Pruitt's Supreme Chocolate Chip Cookies
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 12-ounce package chocolate chips
1 12-ounce package raisins
1 10-ounce package plain M&M candies
In a small bowl combine the flour, baking soda, and salt. Set aside. In a large bowl beat together the butter, sugar, brown sugar, and vanilla extract until creamy. Beat in the eggs. Gradually blend in the flour mixture. Stir in the chocolate and raisins. Drop the mixture by the tablespoon onto ungreased cookie sheets. Bake in a 375° oven for 9 to 11 minutes, until the edges are golden brown. Remove from the oven and place the M&M candies on top of the cookies while the cookies are still hot. Serve with cold milk.
Makes about 3 dozen.
Dennis Rush—cast member
Howie
Ben Weaver's Christmas Cut-out Cookies
Bound to put a smile on even a Scrooge's face.
½ cup butter
1 cup sugar
2 eggs
½ teaspoon vanilla extract
3 cups sifted all-purpose flour
½ teaspoon baking soda
In a large bowl cream the butter and sugar together until light. Add the eggs, one at a time, beating well. Add the vanilla. In a separate bowl sift together the flour and baking soda, and add enough flour to the creamed mixture to form a dough that holds together. Chill for about 1 hour.
Roll the dough on a lightly floured surface to ⅛-inch thickness. Cut with cookie cutters. Place the cookies on an ungreased cookie sheet. Bake in a 350° oven for 8 to 10 minutes.
Makes 3 dozen.
Pat Rasmussen—Cokato, Minnesota
Juanita's Ginger Cookies
They're a snap.
¾ cup shortening
1 cup sugar
4 tablespoons molasses
¼ teaspoon salt
1 egg
2 cups all-purpose flour
3 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
Grease a cookie sheet. In a large bowl cream together the shortening and sugar. Add the molasses, salt, and egg, and blend well. In a separate bowl sift together the dry ingredients. Blend into the creamed mixture. Shape the dough into small balls and roll in granulated sugar. Place on a greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes.
Makes about 6 dozen.
Jane Ellis—Albuquerque, New Mexico
Harvey's Little Big Orange Cookies
1 cup butter, softened
1 cup sugar
1 egg
1 ½ teaspoons orange extract
1 teaspoon grated orange peel
1 ½ cups sifted all-purpose flour
½ teaspoon salt
In a large bowl cream together the butter and sugar. Add the egg and the remaining ingredients. Drop by the spoonful onto an ungreased cookie sheet. Bake in a 375° oven for 10 minutes.
Makes 2 dozen.
Harvey Bullock—writer
Mr. No Bake Cookies
They'll say lovin' with no oven.
½ cup margarine
4 tablespoons cocoa
2 cups sugar
½ cup milk
½ cup peanut butter
3 cups quick oats
¼ teaspoon vanilla extract
Pinch salt
In a saucepan combine the margarine, cocoa, sugar, and milk. Bring the mixture to a boil, and boil for 1 minute. Remove from the burner, and add the remaining ingredients. Drop from a spoon onto waxed paper.
Makes about 3 dozen.
Terri Hamilton—Nashville, Tennessee
Bees Biscochitos
Rio Grande biscuit cookies.
6 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups butter
1½ cups sugar
2 teaspoons anise seed
2 eggs
½ cup brandy
¼ cup sugar
1 tablespoon cinnamon
In a medium bowl sift together the flour, baking powder, and salt. In a large bowl cream together the butter, 1 ½ cups of sugar, and anise seed. Beat the eggs until light and fluffy, and add to the creamed mixture. Add the flour mixture and the brandy, using only enough brandy to make a stiff dough. Mix until well blended. Knead slightly, and roll to ¼-inch thickness. Combine the cinnamon and remaining sugar, and dust the pastry with the mixture. Cut into shapes and place on a greased cookie sheet. Bake in a 350° oven for 10 minutes, or until lightly browned.
Makes 5 dozen.
Mary Ellis—Albuquerque, New Mexico
Nova Scotia Scones
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon salt
½ cup butter
1 cup raisins
2 tablespoons sugar
1 egg, separated
¾ cup buttermilk or plain yogurt
Sugar
In a large bowl combine the flour, baking powder, baking soda, nutmeg, and salt. Mix well. Add the butter and cut into the dry ingredients with a pastry blender until the mixture resembles fine granules. Add the raisins and sugar, and toss well. Add the egg yolk to the buttermilk and whisk with a fork to blend. Pour the egg mixture over the flour mixture and stir with a fork until a soft dough forms. Turn the dough out onto a lightly floured surface and knead well. Cut the dough in half and knead each half briefly into a ball. Turn smooth side up and pat into 6-inch circles. Place on a cookie sheet. Score 6 wedges in the dough, but do not separate the wedges.
In a small bowl beat the egg white with a fork just until broken up. Brush the scones with the egg white and sprinkle with sugar. Bake in a 375° oven for 18 to 22 minutes.
Variations: You may experiment with cinnamon, blueberries, currants, raspberries, etc.
These are great with marmalade.
Serves 6.
Margaret Adams—Chicago, Illinois
Best Marble Squares
1 8-ounce package cream cheese
⅓ cup sugar
1 egg
½ cup margarine
¼ cup water
1½ ounces unsweetened chocolate
2 cups all-purpose flour
2 cups sugar
2 eggs
½ cup sour cream
1 teaspoon baking soda
1 teaspoon salt
6 ounces chocolate chips
Grease an 11 x 16-inch pan. In a large bowl combine the cream cheese, ⅓ cup of sugar, and 1 egg. Mix well. In a saucepan combine the margarine, water, and unsweetened chocolate, and bring to a boil. Remove from the heat. In a separate bowl combine the flour and remaining sugar. Stir into the chocolate mixture. Add the remaining eggs, sour cream, baking soda, and salt. Mix well. Pour into the prepared pan. Spoon the cheese mixture over the batter. Cut through with a knife to give a marbled effect. Sprinkle with chocolate chips. Bake in a 375° oven for 25 to 30 minutes.
2 cups sugar
½ cup margarine
½ cup milk
2 cups unsweetened chocolate chips
In a saucepan combine the sugar, margarine, and milk. Bring the mixture to a boil. Remove from the heat and add the chocolate chips. Stir until the mixture starts to thicken. Spread on the squares while still warm.
Serves 12.
James Best—cast member
Ernest T. Bass Rock Bars
Cool, cut, and eat—or throw. Caution: will break glass if hurled from twelve feet or less.
½ cup butter
¼ cup plus 2 tablespoons sugar
¼ cup plus 2 tablespoons brown sugar
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup coarsely chopped walnuts
1 6-ounce package semisweet chocolate chips
Grease and flour a 9 x 13-inch pan. In a large bowl cream the butter, sugar, brown sugar, and vanilla. Beat in the egg. In a separate bowl sift together the flour, soda, and salt. Blend the dry ingredients into the creamed mixture, and add the nuts. Spread the hatter into the prepared pan, and sprinkle chocolate chips over the top. Bake in a 375° oven for 1 minute, remove, and score with a knife to create a marbled effect. Return to the oven and bake for 13 to 16 minutes or until golden brown.
Serves 12.
Bill Flynn—High Point, North Carolina
Bride and joy
Pitt's Maple Road Walnut Bars
A Christmas favorite you'll adore.
1 egg
½ cup sugar
⅓ cup melted butter
½ cup self-rising flour
1 teaspoon maple flavoring
1 cup English walnuts, coarsely broken
½ cup chopped raisins
Grease an 8-inch square pan. In a large bowl beat the egg. Add the sugar and blend well. Add the melted butter, flour, maple flavoring, walnuts, and raisins. Mix until well blended. Spread evenly in the prepared pan. Bake in a 350° oven for 30 minutes. Cool in the pan. Cut into squares with a very sharp knife.
Makes 16 large or 20 small squares.
Eudora Garrison—Charlotte, North Carolina
Bullet Brownies
Be sure to eat them one at a time.
1 cup margarine
2 cups sugar
4 tablespoons cocoa
4 eggs, beaten
1 ¼ cups all-purpose flour
1 teaspoon vanilla extract
½ cup chopped nuts
Grease a 9-inch square pan, and dust with cocoa. In a saucepan melt the margarine. Add the sugar and cocoa, and blend well. Remove from the heat and add the remaining ingredients. Pour into the prepared pan. Bake in a 325° oven for 20 to 25 minutes.
These freeze well.
Serves 9.
Tina Muncy—Clarksville, Arkansas
Real (Not Out of a Bottle) Blondies
Even better than reading "Moon Mullins."
2 cups dark brown sugar
⅔ cup butter
2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 6-ounce package chocolate chips
1 cup chopped walnuts (or pecans)
Grease a 9 x 13-inch square baking pan. In a large bowl cream together the brown sugar and butter. Add the vanilla and eggs, and blend well. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Fold in the chocolate chips and walnuts. Pour the batter into the prepared pan. Bake in a 350° oven for 20 to 30 minutes, or until a fork inserted in the center comes out fairly clean. Cool and cut.
Serves 12.
Jane Lambert—Greensboro, North Carolina
Goober Says Haystacks
'Nuff said.
1 12-ounce package butterscotch chips
1 12-ounce package semisweet chocolate chips
1 12-ounce package Chinese chow mein noodles
In a large saucepan over low heat melt the butterscotch and chocolate chips. Add the chow mein noodles, coating well. Spoon onto waxed paper and chill until firm.
Makes 3 to 4 dozen.
Beverly Meyer—Nashville, Tennessee
Leon's Christmas Fudge
Leon—that's Noel spelled backwards, you know.
2 cups sugar
3 tablespoons cocoa
Dash salt
½ cup white corn syrup
½ cup Milnot (powdered milk substitute)
1 teaspoon vanilla extract
2 tablespoons butter
Butter a glass pan. In a heavy pan combine the sugar, cocoa, salt, syrup, and milnot. Cook, stirring constantly, to the soft ball stage. Add the vanilla and butter. Cool for a few minutes. When you can put your hand on the bottom of the pan, it is cool enough to continue. Beat the fudge until it turns a dull color and pour into the prepared pan.
Serves 6.
Pearl Harrison—Houston, Texas
Thelma Lou's Cashewless Fudge
No nuts allowed.
2 cups sugar
1 cup milk
4 tablespoons cocoa
1 tablespoon butter
Pinch salt
1 teaspoon vanilla extract
Grease a cookie sheet. In a saucepan combine the sugar, milk, and cocoa. Cook to the soft ball stage, and then stir in the remaining ingredients. Pour onto the prepared cookie sheet and allow to harden. Cut into squares.
Serves 8.
Grandma Greaves—Houston, Texas
BARNEY: (To Andy) Want some fudge? A man's had fudge every Tuesday night for years, you don't kick the habit just like that.
Thelma Lou's Cashew Fudge
Delicious—TV or not TV.
½ cup butter or margarine
1 cup packed brown sugar
¼ cup milk
1 ¾ to 2 cups sifted confectioners' sugar
1 cup cashews
Grease a 9-inch square pan. In a saucepan melt the butter and add the brown sugar. Cook over low heat for 2 minutes, stirring constantly. Add the milk and continue cooking, stirring until the mixture boils. Remove from the heat and allow to cool.
Gradually add the confectioners' sugar until the mixture is of fudge consistency. Add the nuts. Spread in the prepared pan and cool.
Makes 36 pieces.
Fudge lover
BARNEY: Thelma Lou and I have always had a standing date on Tuesday nights. Every Tuesday night for as long as I can remember we're setting on that couch, a pan of cashew fudge between us, watching that doctor show on TV.
Johnny Paul Jason's Pralines
2 cups brown sugar
1 cup sugar
⅛ teaspoon baking soda
2 tablespoons light corn syrup
¾ can (14-ounce size) sweetened condensed milk
½ cup water
12 large marshmallows
1 quart pecan halves
In a saucepan combine all of the ingredients except the marshmallows and pecan halves. Cook until a small amount of the mixture forms a soft ball when dropped in cold water. Stir to prevent burning. Add the marshmallows and stir until melted. Remove from the heat and add the pecans. Beat until the mixture loses some of its gloss. Place waxed paper over cloth and drop the pralines by the spoonful onto the paper.
Makes 3 dozen.
Keith Thihodeaux—cast member
Floyd's Fiddle-Faddle
Fun fixin's for the whole crew.
8 cups popped popcorn (or 1 bag microwave corn)
½ cup pecan halves
1 3-ounce package sliced almonds
½ cup butter or margarine
½ cup firmly packed light brown sugar
½ teaspoon salt (or 1 teaspoon salt for unsalted corn)
Place the popcorn in a large bowl and set aside. Place the pecans and almonds on a large cookie sheet. Toast in a 350° oven for 10 minutes to make crisp.
In a saucepan combine the butter, sugar, and salt, and melt but do not boil. Stir briskly to blend well. Remove the nuts from the oven and add to the popcorn. Pour the butter mixture over the popcorn mixture, and stir with a large spoon until well coated. Spread out as thinly as possible onto a cookie sheet and return to the oven for 10 minutes. Remove from the oven and cool slightly. Remove from the pan with a spatula. It will continue to get crisp as it cools. Serve within a few hours, as it does not keep well.
Serves 6.
Ann Clark—Charlotte, North Carolina
Mistletoe mischief
Pearson's Peppermints
1 pound brown sugar
2 tablespoons vinegar
½ cup water
Light corn syrup
¼ teaspoon peppermint oil
Grease 2 cookie sheets. In a saucepan combine the brown sugar, vinegar, water, and syrup. Cook until the mixture forms a hard ball when dropped into cold water. Add the peppermint oil. Divide the mixture between the pans, and as soon as you can handle the candy, pull the candy on one pan like taffy until it is cream colored. Place on the dark candy in a zigzag pattern, and roll into thin strips. Cut and place on waxed paper.
Grandma Greaves—Houston, Texas
Grand Caramel Corn
A box office smash! Rates four clovers.
5 quarts popped corn (2 to 3 bags microwave corn)
2 cups packed brown sugar
1 cup butter or margarine
½ cup light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon salt
Spread the popcorn on baking sheets and set aside. In a large saucepan combine the brown sugar, butter, and corn syrup. Boil for 5 minutes, and remove from the heat. Add the baking soda, vanilla, and salt. Stir thoroughly. The mixture will "foam up." Pour over the popped corn and mix well. Bake in a 250° oven for 40 minutes. Stir every 15 minutes.
Makes 5 quarts.
Freida Crawley—Nashville, Tennessee
Mrs. Moore's Divinity
3 cups sugar
½ cup light corn syrup
I cup water
2 egg whites
1 to 1½ cups black walnuts (this is a must)
In a saucepan combine the sugar, corn syrup, and water. Mix until the sugar is completely dissolved. Cook over medium heat, simmering slowly but not stirring, until a small amount "clanks" on the side of a cup when tried in cold water (254° on a candy thermometer). The trial amount must be brittle, not soft as with fudge. Remove from the heat without stirring. Beat the egg whites until stiff, but not dry. Slowly pour the syrup over the egg whites, beating constantly as you pour in a thin, slow stream. Continue beating until it begins to hold shape, and just before it "sets up," add the walnuts and quickly stir until mixed. Drop quickly from the end of a teaspoon, pushing off with a blunt knife or another spoon, onto a hard surface covered with waxed paper or foil. Allow to cool completely and become firm, then store in a covered container.
Makes 5 to 6 dozen pieces of divinity.
Eudora Garrison—Charlotte, North Carolina
Peanut Patties Pyle
Sweet and nutty—just like Gomer and Goober.
2½ cups sugar
⅔ cup light corn syrup
1 cup milk
2½ cups raw peanuts
4 teaspoons margarine
Few drops red food coloring
1 cup confectioners' sugar
In a large pan combine the sugar, corn syrup, milk, and peanuts. Cook slowly until the mixture forms a soft ball. Remove from the heat and add the margarine, coloring, and confectioners' sugar. Stir until the mixture begins to thicken. Drop by big spoonfuls onto waxed paper.
Hazel Beck—North Little Rock, Arkansas
CLARA EDWARDS JOHNSON
Though they can be keen rivals (notably in cooking, gardening, and courtship), Clara and Aunt Bee are the best of friends. They've known each other since their basketball-playing days at Sweetbriar Normal School.
Clara's pickles are without competition—especially from Aunt Bee. However, Aunt Bee can make a run for Clara's roses. And sooner or later, every potential beau knows that both ladies have a sporting chance at his affections.