Almond
Roca (Melodie)
1
cup sugar
3
tsp. water
1
cup butter
1
tsp. vanilla
8 Hershey bars
Chopped almonds
Boil
first four ingredients until cream colored brown, stirring constantly until
mixture reaches soft crack stage, about 280°. Pour onto buttered cookie sheet. Lay Hershey bars on top and spread. Sprinkle with nuts and cool. Helpful Hint—Use only best of ingredients and
no substitutes.
Orange Butter
(Cinda)
¼ cup fresh orange juice
¾ cup butter (softened)
2 cups powdered sugar
1 ½ tsp. tangerine peel
Mix and enjoy.
Strawberry Butter
(Cinda)
¼ cup strawberry pulp
¾ cup butter
1 ½ cup powdered sugar
½ tsp. vanilla
All of these butters are great gifts to give
your neighbors with some bread for Christmas, or just to enjoy.
Caramels (Grandma Morgan)
4
cups sugar
2
cups light Karo syrup
½ lb. (2 cubes) butter
2 cans evaporated milk
Stir
sugar, Karo syrup and butter until it boils.
Add
evaporated milk very slowly so it keeps boiling. Cook to a firm ball stage, about 1 ½ hours,
or 230°
on thermometer, stirring constantly. Add
1 tsp. vanilla. Stir. Pour into buttered cake pan. After it cools, can eat as is or cut and dip
in chocolate.
Fondant for Dipping (Grandma Morgan)
3
cups sugar
3
TBS. Karo Syrup
1/8
lb. butter (half cube)
1
cup whipping cream
Mix
well. Bring to boil over medium
heat. Boil to 221° on red
pointer thermometer. Cool
completely. Beat ½ hour.
Marshmallow Eggs (Melodie)
2
cups sugar
½
cup cold water
8
TBS. cold water
2
envelops Knox Gelatin
2
egg whites beaten stiff
1
tsp. vanilla
Prepare
flour in container. Should be at least
3 inches deep in cake pan. Press mold
into flour. (large tablespoon). Soak
gelatin in 8 TBS. water. Let stand. Cook sugar and half cup water to soft ball
stage. Add gelatin to syrup and beat 15
minutes by hand or 10 minutes with beater.
Add beaten egg whites and beat 5 minutes more. Pour into prepared molds. Let stand 2 hours or overnight. Turnover in flour when set so not
sticky. Can be dipped in chocolate or
rolled in coconut or nuts.
Peach-Raspberry Jam
(Leisa)
5 1/2 cups pureed peaches
1/4 cup lemon juice
1 package pectin
1 package raspberry jello
1 package peach jello
1 package frozen raspberries pureed
8 cups sugar
Mix together first 6 ingredients and bring to a boil. Add sugar
and bring to a boil stirring constantly.
Reduce heat and cook 4 minutes stirring constantly. Make sure it continues boiling.
Pour right into jars. Let
cool. Seal jars.
*May add 1/2 tsp. butter to mixture to keep from boiling over
Peanut Brittle (Melodie)
1
cup water
2
cups sugar
1
cup Karo syrup
1
tsp. salt
2
TBS. melted butter
2
cups raw peanuts
1
tsp. vanilla
½
TBS. baking soda
Combine
water, sugar, Karo syrup. Cook to about
240°
(until spins a thread). Add nuts and
salt stir constantly till 295°. Remove from heat. Add melted butter, vanilla, and baking soda
in order. Keep stirring. Stir 1-2 minutes until mixture turns light
brown. Pour onto sprayed cookie
sheet. Don’t spread out. When cool break into pieces.
Microwave Peanut
Brittle (Leisa)
1 cup roasted salted peanuts
1 cup sugar
1/2 cup Karo syrup
pinch of salt
1 TBS. butter
1 tsp. soda
1 tsp. pure vanilla extract
Mix first 4 ingredients together in large glass
bowl (2 quart Pyrex with handle works great). Microwave on High for 4
minutes. Stop and stir thoroughly. Microwave on High for 3 minutes.
Stop and stir in 1 TBS. butter. Microwave on High for 2 minutes.
Remove and stir in soda and vanilla extract. Immediately pour onto
parchment lined cookie sheet. Allow to cool. Break and EAT!
Truffles (Melodie)
1-
12 oz. bag semi-sweet chocolate chips
1-
8 oz. carton Cool Whip
2
tsp. peppermint extract
4
bottles chocolate sprinkles
Melt
chocolate. Let cool. Fold in Cool whip (thawed and warmed to room
temperature). Add peppermint extract. Place mixture in fridge to firm enough to
make balls. Roll in sprinkles. Refrigerate.
May Freeze.
Rocky Road Fudge
(Jannie and Grandma Morgan)
1 ½ cups small frozen marshmallows
2 ½ pkg. milk chocolate bars (16-20 oz.)
12 oz. package semi-sweet chocolate chips
1 cup butter
4 cups sugar
1-12 oz. can of evaporated milk
13 oz. marshmallow cream
2 tsp. vanilla
Walnuts (optional)
Put milk chocolate, chocolate chips, butter, and marshmallow cream in a
big bowl.
In a LARGE pan bring sugar and evaporated milk to a boil. Stir constantly and simmer for 7
minutes. Pour over ingredients and stir
by hand until smooth. Add vanilla and
frozen marshmallow. Makes a 9x13 and
8x8.
Big Flat Suckers (Grandma Morgan)
4
cups sugar
1
cup Karo syrup
1
cup hot water
1
tsp. salt
¾
tsp. red food coloring
½
to ¾ tsp. cinnamon oil
Cook
to 290°
or hard crackle. Add ¾ tsp. red food
coloring or red cake coloring. Then add
liquid. Add flavoring (Cinnamon oil ½ to
¾ tsp., root beer 1 tsp. extract. Don’t
need coloring. Place popsicle sticks on
greased marble slab. Pour on end of
sticks. Move on marble slab as soon as
possible to let air between slab and candy to finish hardening.
- Garnishes -
“Iced” Cranberries Garnish (Melodie)
1
cup sugar
1
cup water
1 cup cranberries
sugar to coat
Cook
sugar and water in saucepan until clear; let cool. Add cranberries to pan. Remove berries from the pan with slotted
spoon; drain. Dredge cranberries in
sugar. Remove with sieve. Let dry on rack.
Candied Lemon Chips Garnish (Melodie)
1
cup sugar
1
cup water
lemons – sliced and seeded
Cook
1 cup each sugar and water in saucepan until clear; let cool. Thinly slice lemons. Remove seeds.
Place lemons in sugar mixture.
With a fork, remove slices and let drain on rack. Place on broiler pan, broil 6 min, turning
once, until golden brown.
- Candied Nuts –
Almonds (Grandma
& Cinda)
1 ¼ cups water
1 ½ cups sugar
1 (2 oz.) bottle anise extract
4 cups almonds
Mix sugar and water until dissolved. Add anise, then almonds. Stir constantly on medium-high until water is
gone and sugar has crystalized on nuts.
About 20 minutes. Pour onto
cookie sheet and separate nuts. Yummy.
Crunchy
Glazed Pecans (Melodie)
¼ cup margarine or butter
¼ to ½ cup light corn syrup
2 tbs. Water
1 tsp. Salt
1 pound pecans
Preheat oven to 250°. Spray very thoroughly a baking sheet. Combine butter, corn syrup, water and salt in
a medium saucepan and bring to a boil.
Add pecans and stir to completely coat nuts. Spread nuts evenly on lined baking
sheet. Bake for 1 hour, stirring every
10 minutes. Cool and serve with salad.
Sugar Nuts (Cinda)
2 cups nuts
1 TBS. slightly beaten egg white
¼ cup sugar
2 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cloves
Coat nuts with egg whites. Mix sugar and spices. Pour over nuts, toss until coated. Spread nuts in single layer pan. Bake 300° for 30 minutes or until toasted.
Vanilla
Walnuts (Melodie)
1 lb. walnut halves
3 TBS. corn oil
1 TBS. pure vanilla extract
½ cup sugar
¼ tsp. ground coriander
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
¼ tsp. salt
1/8 tsp. white pepper
Preheat oven to 325°. Bring a large pan of water to a boil. Blanch walnuts 1 minute. Drain well.
Transfer to a bowl. Blend corn
oil with vanilla extract. Pour over
nuts. Sprinkle in sugar and toss to mix
well. Let stand 10 minutes. Arrange nuts on a rimmed baking tray. Bake 30-35 minutes or until nuts are light
brown and crispy. Stir nuts a few times
during baking. Combine remaining ingredients
in a small bowl. When nuts are done
baking, transfer to a large bowl while still hot. Toss with seasoning mixture. Return to baking sheet and spread in a single
layer to cool. Serve at room temperature.
