| Ingredients | |||
| 3 | cup | sugar 3/4 c margarine | |
| 2/3 | cup | evaporated milk | |
| 12 | oz | semi-sweet chocolate chips | |
| 7 | oz | marshmallow creme | |
| 1 | cup | nuts | |
| 1 | teaspoon | vanilla | |
Directions: | |||
| Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 min over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9×13 inch pan. Cool at room temperature, cut into squares. Makes approx 3lb. | |||
1 lb Carrots; peeled – cut in 1/2″ chunks 1 c Sugar –plus more for sprinkling 2/3 c Fresh orange juice 1/4 c Fresh lemon juice 2 ts Ground ginger 1/2 ts Ground cinnamon The color of carrots symbolizes prosperity. In a large, heavy-bottomed saucepan, combine carrots and l/2 cup water. Bring to a simmer over low heat; cover and cook slowly until soft, about 30 minutes. With a potato masher, mash the carrots and any remaining liquid. Stir in sugar, orange juice and lemon juice. Return to a simmer over low heat and cook, stirring constantly, until a thick paste forms, 50 to 60 minutes. Stir in ginger and cinnamon. Let stand until cool enough to handle. Sprinkle a small cutting board and rolling pin with water. Turn carrot mixture onto the board and roll into a l/2″ thick rectangle. Sprinkle generously with sugar. Let stand, covered with cheesecloth or a towel, for one day, until the top feels dry. Cut into 1″ wide strips. Turn and sprinkle the other side of the strips generously with sugar. Let stand, covered with cheesecloth or a towel, for another day. Turn the strips daily, until the candy is dry, up to 4 days. After the strips feel crisp, cut into 1″ diameter squares. Sprinkle again with sugar. (Store in an airtight container for up to 1 month.) Yield: About 30 candies. Nutritional information per serving: 34 calories; 0 g protein; 0 g fat; 9 g carbohydrates; 5 mg sodium; 0 mg cholesterol. Posted by Al Rice of Alaska. Formatted by Cathy Harned. |
1 c Sugar 1 c Sugar, brown 1 ts Baking soda 1 ts Vinegar 1 ts Vanilla extract 3 Eggs 1 lb Butter 6 c Flour 2/3 c Almonds, slivered Combine sugars, baking soda, vinegar, and vanilla. Stir in eggs. Cut butter into small pieces and work into mixture. Add flour, a cup at a time, and mix well. Knead in almonds. Gather dough into ball and divide into five equal pieces. Roll each piece into a cylinder. If you wish, roll each cylinder in colored sugar. Wrap in wax paper and refrigerate overnight. Preheat oven to 350. Cut each log into 1/4″ slices. Bake on ungreased cookie sheet for 8 minutes. “This recipe is a tradition in my husband’s Swedish family. It makes enough cookies to feed the Swedish Army.” Recipe by Sandra Silfven, Detroin News food editor. Source: _Gifts from the Christmas Kitchen_, sent by BEE to Sylvia Steiger (THE.STEIGERS on GEnie, 71511,2253 on CI$) for the November 1992 cookbook swap |
—–TREE ORNAMENTS—– Plastic wrap Pkg.’s M&M’s Pipe Cleaner Ribbon —–CHRISTMAS WREATH—– Same ingredients as ornament - but also a wire coat - hanger TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie “curling” ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends. M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M’s. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreatn. Shared by Cate Vanicek |
-ANDY MONDAY-CWMR26A 3 pk Chocolate chips 1 pt Marshmellow cream 1/2 lb Butter 2 tb Vanilla 2 c Walnuts; chopped 4 1/2 c White sugar 1 cn Evaporated milk Place in large bowl first five ingredients. Set aside. Boil briskly for 9 minutes after coming to a boil, the sugar and evaporated milk. Stirring, add to the first mixture and mix well. Put in buttered shallow pan and refrigerate. Slice into squares and serve. It will freeze and keep for months. |
6 oz Pkg semi sweet chocolate -chips 4 Nestles milk chocolate bars 1 1/4 c Peanut butter Makes: 24 tiny/12 large Put choc chips, choc bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1″ depth. Spoon HALF of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving. |
| Ingredients | |||
| 1/3 | cup | mint-chocolate, semisweet morsels | |
| 4 | oz | cream cheese, lowfat/nonfat | |
| 16 | oz | powdered sugar, package, sifted | |
| 1/4 | cup | cocoa, unsweetened | |
| 1/4 | cup | powdered sugar, sifted | |
| 2 | tablespoon | mint-chocolate, semisweet morsels | |
Directions: | |||
| Place 1/3 cup morsels in a medium glass bowl, and microwave at high 1 minute or until morsels are almost melted, stirring until smooth. Let cool. Add the softened cream cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16 oz.) package powdered sugar to cheese mixture; beat until well-blended. Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar. Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at high 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature. Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving. | |||
1 c Milk 2 1/2 c Sugar 2 T Light Corn Syrup 1 t Vanilla 2 Square Unsweetened Chocolate 1/4 t Salt 2 T Oleo 12 Marshmallows * 6 T of Cocoa may be substituted for the Unsweetened CHocolate Squares Heat milk & chocolate together in heavy saucepan over low heat until chocolate is melted. Add sugar, salt and corn syrup. Cook, stirring until boiling starts. Cover and boil 3 minutes to wash down sugar crystals from pan sides. Uncover. Cook without stirring until thermometer reaches 232 degrees. Remove from heat and cool without stirring to lukewarm. Add vanilla and beat until fudge thickens and looses it’s gloss. Cut each marshmallow into 8 pieces and stir into fudge. Turn into greased pan. Cut into squares when firm. Source: Grandmothers Cookbook |
-Robbie Shelton 2 Envelopes Unflavored -Gelatin 2 tb -Cold Water 1/2 c -Boiling Water 2 c Sugar 1/2 ts Salt 1/2 ts Vanilla Flour 3/4 lb Chocolate for dipping Regal Icing Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stil well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely. Pour into large bowl of electric mixer and beat at high speed until misture is thick but not as stiff as beaten egg whites. Add vanilla. Meanwhile, spread flour 2″ deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture. Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set. Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even. You can dip it in melted chocolate to cover and decorate with Regal Icing. Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down. Trim flat side of second half-egg (to make it even), lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together. When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration. Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube. Frosting my be left white or tinted in pastel colors. Makes 13 eggs (or 26 half-eggs). This recipe is from HOMEMADE CANDY by the authors of Farm Journal. |
10 Squares semi-sweet chocolate 1 cn Sweetened condensed milk, -divided 2 ts Vanilla 1 pk White chocolate squares 1 tb Peppermint extract 6 dr Green food coloring In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla. Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board. Peel off paper and cut into squares. Storre loosely covered at room temperature. Makes about 1-3/4 lbs. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens |