Craisin
Crunch Dorothy
Bjerk
10 blocks almond bark (or all of it) Melt
bark.
12 oz golden graham cereal Stir
in remaining ingredients..
2 cup craisins Pour
on cookie sheet to set.
2 cup peanuts Break
up.
M&M’s, optional
Pecan
Daisies (from Ruth Ann Lord) Ron & Glenda Mixer
1 cup flour Mix
together. Chill 1 hour.
½ cup margarine Divide
into balls.
3 oz cream cheese Press
into a mini muffin pans
Filling:
1 Tbsp margarine ¾
cup brown sugar
1 eggs, beaten 1
tsp vanilla
2/3 cup pecans Dash
salt
Mix together. Put in muffin pans. Bake at 325° for
20 min.
Homemade
Fudge Everett
& Loraine Lord
2/3 cup cocoa 1
½ cup milk
3 cup sugar 4
½ Tbsp butter
1/8 tsp salt 1
tsp vanilla
Combine cocoa, sugar & salt. Add milk Bring to a boil.
Stirring frequently. Using a candy thermometer cook to 234° or until
small amount forms a soft ball when dropped into cold water. Remove from heat.
Add butter. Cool down to 110°. Add vanilla. Beat until mixture
thickens. Pour into buttered dish. Cool and cut into squares.
Rosettes Everett
& Loraine Lord
2 eggs 1
cup milk
3 tsp sugar 1
Tbsp vanilla
1 cup flour 1
Tbsp olive oil
½ tsp salt Oil
for deep frying
Mix until smooth. Do Not Over-beat as that causes BUBBLES.
Need at least 3” oil in Electric fry pan or deep fryer. Deep fry in 375 - 400°
oil. Dip Rosette iron in batter and cook in grease for 45 seconds or until
shell is delicately browned. Cool iron each time while sugaring Rosette. If
iron too warm it makes the Rosettes greasy.
Cream Caramels Gig’s
& Rhonda Reich
2 cup sugar ½
cup butter
¾ cup light corn syrup 2
cup light cream
Butter 8” square pan. Combine sugar, corn syrup, butter and half of
cream in a large saucepan. Heat to boiling over medium heat stirring constantly.
Stir in remaining cream. Cook over med heat. Continuous to stir constantly to
248°
on candy thermometer. Immediately spread mixture evenly in pan. Cool and cut
into 1 inch squares.
Mints Roger
& Ruth Fjordbak
2 egg whites Stir
powdered sugar into unbeaten
2 lb powdered sugar (about) egg
white, syrup & butter, until the
¼ cup white sugar mixture
is stiff enough so it may be
¼ cup butter handled
with fingers. Add oil of
oil of peppermint to taste peppermint
to taste. Use food coloring
food coloring – sparingly sparingly. Make into small balls & roll
sugar for rolling in
granulated sugar. Press into mold.
They
will come out easily.
Sponge Candy Roger
& Ruth Fjordbak
1 cup sugar Mix
sugar, corn syrup & vinegar in a
1 cup dark corn syrup very
large, heavy saucepan.
1 Tbsp vinegar Cook
over med heat, stirring until
1 Tbsp baking soda sugar
melts. Remove from heat. Quickly stir in soda. Candy will form quite high, so make
certain your pan is large. Mix
well. Pour into a buttered 9”
square pan or a 9x13 pan. Do not
spread, as candy will spread itself.
Cool. Break into pieces.
Note: Candy can be spread with melted chocolate before breaking into
pieces.
Old Fashioned
Popcorn Balls Roger
& Ruth Fjordbak
1 cup dark syrup 1
cup brown sugar
¼ cup water 1
tsp vanilla
2 Tbsp butter 2
qt unsalted popped corn
Combine syrup, brown sugar, water & vinegar in a saucepan. Cook over med heat, stirring
constantly, until the mixture boils.
Continue cooking, stirring constantly, to a hard ball stage (260°) or until a small amount of the mixture forms a hard ball when dropped
in very cold water. Remove from
heat, quickly add butter & blend.
Slowly pour over popped corn in large bowl, while mixing well. Form into balls, using little
pressure. Butter hands if desired.
Divinity Roger
& Ruth Fjordbak
2 ½ cup sugar ½
cup Karo Lite Corn Syrup
½ cup water ¼
tsp salt
2 egg whites t
tsp vanilla
1 cup coarsely chopped walnuts or pecans, opt
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