DATE BALLS
(Shared by Dawn)
1/2 c. butter
1 c. sugar1 egg
2 c. Rice Krispies
1 c. chopped walnuts or pecans
1 pkg. (about 30) dates, finely chopped
1 pkg. coconut (enough to roll date ball in)
Melt butter in medium saucepan. Add sugar, eggs and dates. Cook 7 minutes, stirring constantly. Pour mixture over Rice Krispies. Stir in nuts. Form small balls and roll in coconut.
Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Saturday, June 27, 2009
DATE NUT ROLL
DATE NUT ROLL
(Shared by Dawn)
3 c. sugar
1 1/2 c. chopped dates
2 c. chopped pecans
1 sm. can evaporated milk
1 tbsp. butter
1 tsp. vanilla
Pinch of salt
Cook sugar and milk to soft ball stage. Do not let burn, but bring to a good boil. Add butter, vanilla and salt. Remove from heat and beat until mixture begins to thicken. Add nuts and roll up in a damp cloth until cool. Cut into 1/4 inch slices for serving.
(Shared by Dawn)
3 c. sugar
1 1/2 c. chopped dates
2 c. chopped pecans
1 sm. can evaporated milk
1 tbsp. butter
1 tsp. vanilla
Pinch of salt
Cook sugar and milk to soft ball stage. Do not let burn, but bring to a good boil. Add butter, vanilla and salt. Remove from heat and beat until mixture begins to thicken. Add nuts and roll up in a damp cloth until cool. Cut into 1/4 inch slices for serving.
Friday, May 22, 2009
Chocolate Peanut Butter Ball Candy
Chocolate Peanut Butter Ball Candy
(Shared by Jo)
2 sticks margarine
1 and 1/2 (one and one half) cups Graham cracker crumbs
1 tsp vanilla
1 Box powdered sugar
1 12oz jar of Jif creamy peanut butter (or one and one half cups)
1 6 oz bag Nestle semi-sweet chocolate chips
1/2 (one half) of a cake of paraffin (Gulf Wax for canning)
1/2 (onehalf) cup chopped pecans
Mix margarine in a large container, stir in graham crackers, pecans, sugar, and vanilla. Add peanut butter and mix well. You can use electric mixer or wooden spoon. Shape into walnut size balls and lay on wax paper.
Melt chocolate morsels and wax together in a double boiler. Dip each ball in chocolate and return to wax paper. Makes 6 dozen candies. You can refrigerate over night to get them hard, otherwise they will be very soft.
(Shared by Jo)
2 sticks margarine
1 and 1/2 (one and one half) cups Graham cracker crumbs
1 tsp vanilla
1 Box powdered sugar
1 12oz jar of Jif creamy peanut butter (or one and one half cups)
1 6 oz bag Nestle semi-sweet chocolate chips
1/2 (one half) of a cake of paraffin (Gulf Wax for canning)
1/2 (onehalf) cup chopped pecans
Mix margarine in a large container, stir in graham crackers, pecans, sugar, and vanilla. Add peanut butter and mix well. You can use electric mixer or wooden spoon. Shape into walnut size balls and lay on wax paper.
Melt chocolate morsels and wax together in a double boiler. Dip each ball in chocolate and return to wax paper. Makes 6 dozen candies. You can refrigerate over night to get them hard, otherwise they will be very soft.
Friday, March 27, 2009
Lemon Meringue Popcorn
1 tablespoon lemon peel, freshly grated
1 tablespoon fresh lemon juice
3 tablespoons granulated sugar
1/4 teaspoon salt, optional
1 cup miniature marshmallows
4 tablespoons popcorn
4 tablespoons oil
4 tablespoons granulated sugar
Measure and mix the lemon peel, lemon juice, sugar, salt and
marshmallows in a small bowl. Have this mixture ready next to popper.
Have bowl ready to put popcorn in.
Put oil, popcorn and sugar into the popper. Fasten the lid securely
and hold hot pad with left hand over steam vent while stirring with
the right hand. Use high heat. Popping should start in about 2
minutes. Remove from heat when popping almost stops.
Quickly open lid and pour mixture over hot popcorn; then close lid
and continue stirring (no heat) until thoroughly mixed. Pour into
large bowl, tapping bottom of pan with hot pad to remove all the
popcorn and syrup. Finish stirring with large spoon. Cool and store
in airtight container.
6 servings
I will definitely have to try this one!
1 tablespoon fresh lemon juice
3 tablespoons granulated sugar
1/4 teaspoon salt, optional
1 cup miniature marshmallows
4 tablespoons popcorn
4 tablespoons oil
4 tablespoons granulated sugar
Measure and mix the lemon peel, lemon juice, sugar, salt and
marshmallows in a small bowl. Have this mixture ready next to popper.
Have bowl ready to put popcorn in.
Put oil, popcorn and sugar into the popper. Fasten the lid securely
and hold hot pad with left hand over steam vent while stirring with
the right hand. Use high heat. Popping should start in about 2
minutes. Remove from heat when popping almost stops.
Quickly open lid and pour mixture over hot popcorn; then close lid
and continue stirring (no heat) until thoroughly mixed. Pour into
large bowl, tapping bottom of pan with hot pad to remove all the
popcorn and syrup. Finish stirring with large spoon. Cool and store
in airtight container.
6 servings
I will definitely have to try this one!
BROWN SUGAR DIVINITY
1 1/2 C. granulated sugar
1 1/2 C. firmly packed light brown sugar
2/3 C. water
1/2 C. light corn syrup
2 egg whites
1 tsp. vanilla extract
Dash salt
Combine sugars and water in a heavy saucepan. Place over low heat and
stir until sugar is dissolved, then stir in corn syrup. Bring mixture to
a boil; cover pan and boil gently for 5 minutes. Uncover and cook
without stirring to
252°F (hard ball stage). While syrup is cooking, in a large mixing bowl,
beat egg whites and salt to stiff peaks.
As soon as the syrup reaches hard ball stage pour it in a steady stream
into egg whites, beating constantly with an electric mixer at high
speed. Continue
beating until the mixture begins to lose its gloss and it is stiff
enough to hold its shape when dropped.
Quickly stir in vanilla extract. Drop by teaspoonfuls onto wax paper.
Cool completely, and store in a covered container.
1 1/2 C. firmly packed light brown sugar
2/3 C. water
1/2 C. light corn syrup
2 egg whites
1 tsp. vanilla extract
Dash salt
Combine sugars and water in a heavy saucepan. Place over low heat and
stir until sugar is dissolved, then stir in corn syrup. Bring mixture to
a boil; cover pan and boil gently for 5 minutes. Uncover and cook
without stirring to
252°F (hard ball stage). While syrup is cooking, in a large mixing bowl,
beat egg whites and salt to stiff peaks.
As soon as the syrup reaches hard ball stage pour it in a steady stream
into egg whites, beating constantly with an electric mixer at high
speed. Continue
beating until the mixture begins to lose its gloss and it is stiff
enough to hold its shape when dropped.
Quickly stir in vanilla extract. Drop by teaspoonfuls onto wax paper.
Cool completely, and store in a covered container.
Honey Nut White Fudge
2 tbs Butter or margarine
2/3 c Undiluted Evaporated Milk
1 1/2 c Granulated sugar
2 c (4 ounces) miniature Marshmallows
2 c (12-ounce package)White Morsels
1 1/2 c honey roasted Peanuts, divided
2 tsp Vanilla extract
Combine butter, evaporated mink and sugar in medium, heavy saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, morsels, 1 cup peanuts and vanilla. Stir
vigorously for 1 minute or until marshmallows are melted. Pour into
foil-lined 9-inch square baking pan.
Coarsely chop remaining peanuts; sprinkle over fudge and press in.
Chill until firm. Remove foil before cutting fudge into squares.
2/3 c Undiluted Evaporated Milk
1 1/2 c Granulated sugar
2 c (4 ounces) miniature Marshmallows
2 c (12-ounce package)White Morsels
1 1/2 c honey roasted Peanuts, divided
2 tsp Vanilla extract
Combine butter, evaporated mink and sugar in medium, heavy saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, morsels, 1 cup peanuts and vanilla. Stir
vigorously for 1 minute or until marshmallows are melted. Pour into
foil-lined 9-inch square baking pan.
Coarsely chop remaining peanuts; sprinkle over fudge and press in.
Chill until firm. Remove foil before cutting fudge into squares.
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