This week's column contains recipes for old-fashioned treats perfect for a family night at home this weekend or anytime. Let's cook!

(Carol's note: These recipes are from a dear friend's recipe treasure box.)

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Peanut Brittle

2 C. white sugar

1/2 C. water

2 tsp. butter

1 1/3 tsp. baking soda

2/3 C. white Karo syrup

2 C. raw peanuts

2/3 tsp. salt

Boil sugar, syrup, and water until it reaches the thread stage (230 degrees). Add in the peanuts, and stir constantly after adding the peanuts. Continue cooking until it turns a golden-brown color. Remove form heat, and add the butter, salt, and baking soda. Pour onto a buttered board or cookie sheet. Allow to cool, then break into pieces.

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Funnel Cakes

1 1/3 C. flour

1/4 tsp. salt

1/2 tsp. baking soda

2 T. sugar

3/4 tsp. baking powder

1 egg, beaten

2/3 C. milk (if batter is too thick, additional milk can be added)

Mix together the milk and egg, and add to the dry ingredients. Beat until smooth.

In a pan, heat 1 inch of oil until it reaches 375 degrees. Scoop batter into a funnel where you hold your finger over the bottom of the funnel. Drop the batter into the hot oil in a spiral pattern. Fry until golden brown on both sides. Only turn it once. Remove from oil, and drain on paper towels. Sprinkle with powdered sugar and serve hot. Repeat as long as you have batter.

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Shoestring Candy

2 pkg. butterscotch morsels

1 T. peanut butter

1 can shoestring potatoes

1 C. pecans

1 tsp. vanilla

In a saucepan, melt the butterscotch morsels and peanut butter. When melted, add in the shoestring potatoes, vanilla and pecans. Drop onto a waxed paper and allow to set.

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Caramel Popcorn Clusters

2 quarts plain popped popcorn (unsalted and unbuttered)

1/2 C. coconut

1/4 C. water

1 pkg. caramels

1/4 tsp. salt

Preheat oven to 250 degrees. Butter a 9- by 13-inch baking pan.

Place the popcorn into the baking pan. Add the coconut and mix together.

In a saucepan, combine the caramels, water, and salt. Cook over low heat, and stir until the caramels melt. Pour the mixture over the popcorn, and toss to coat evenly. Place the mixture into the preheated oven for 10 minutes. Cool, then separate into clusters.

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Apple Crisp

6 medium baking apples

3/4 C. brown sugar, packed

1/2 C. flour

1/2 C. rolled oats

3/4 tsp. cinnamon

3/4 tsp. nutmeg

1/3 C. butter

Preheat oven to 350 degrees.

Peel and slice apples, and place the sliced apples into a greased 8-inch square pan. In a bowl, combine the flour, oats, cinnamon, nutmeg and butter. Mix until crumbly. Spread over the apple slices, and bake at 350 degrees for 35 minutes or until top is golden brown. Serve warm with vanilla ice cream.

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Quick & Easy Toffee

35 saltine crackers

1 C. butter, cut-up

1 C. brown sugar

1 to 1 1/2 C. semi-sweet or milk chocolate chips

1 C. chopped pecans

Preheat oven to 375 degrees.

Line a jelly-roll pan with foil. Place the crackers on the jelly-roll pan (one layer). Set aside.

In a microwave safe bowl, microwave the butter and brown sugar until the butter melts.

Stir until smooth.

Spread evenly over the crackers, and bake at 375 degrees for 10 minutes. Remove and immediately sprinkle with the chocolate. Allow to stand for 2 minutes, then spread the chocolate and sprinkle with the pecans.

Gently press the pecans into the melted chocolate. Cool for about 20 minutes, then break into pieces.

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Payday Snacks

1 C. white Karo

1 C. granulated sugar

1 tsp. vanilla

1 C. peanut butter

6 C. Corn Chex

1 C. dry-roasted salted peanuts

In a saucepan, boil the Karo and sugar. Remove from heat and add the vanilla and peanut butter. Mix thoroughly, then add in the Corn Chex and peanuts. Spread into a greased (or non-stick sprayed) 9- by 13-inch baking pan. Allow to sit until it is set enough to cut into squares.

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No-Bake Cookies

2 C. white sugar

1 stick margarine

1/2 C. milk

3 to 4 T. cocoa

1 tsp. vanilla

2 to 2 1/2 C. oatmeal

Place in a saucepan, stir, and boil for 1 minutes. Remove from heat, and add in 3 to 4 T. of peanut butter, and 2 to 2 1/2 C. oatmeal. Drop by spoonfuls onto waxed paper.

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Brownie Chunks

3 1/2 C. flour, sifted

1 tsp. baking powder

1/2 tsp. salt

2/3 C. melted margarine

1 1/2 C. white sugar

2/3 C. white Karo syrup

2 eggs

1 (6 oz.) pkg. unsweetened chocolate, melted

2 tsp. vanilla

1 1/2 C. pecans, coarsely chopped

Preheat oven to 350 degrees.

Mix together the margarine, eggs. syrup, and sugar. Mix in the melted chocolate and vanilla, then stir in the baking powder, salt and flour. Mix, then add in the pecans. Drop by heaping tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Cool on a wire rack. Yield: 48 brownie chunks

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Trivia

Continued trivia: What is tortoni?

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Monthly contest

Every reader who submits a recipe request, correct trivia answer prior to the answer's publication, and/or recipe share to 'What's Cooking?' will be entered in a monthly drawing for a prize.

The next contest drawing will be Oct. 31 from all readers who have submitted recipe shares and/or recipe requests received through noon, October 31, 2009.

The November drawing will be Nov. 30. Submission address information is found at the end of this week's column.

If you have a great cook or 'local flavor' cookbook to recommend, favorite recipe to share, a recipe request, suggested idea, question, cooking tip, story idea, or answer to a recipe request, please write: Carol Kimbrough, P.O. Box 631719, Nacogdoches, Texas 75963-1719 or e-mail whatscookingcolumn@yahoo.com. Please include your name, address, phone number, and e-mail address (if applicable).

Readers who submit a recipe request and/or recipe share will be entered into a monthly drawing for a cooking-related prize.

Please note if you do not want your name published. Winner names will be published.

Carol Kimbrough is a contributing writer.