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* Exported from MasterCook *

$500.00 Fudge

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups sugar
1 lg can evaporated milk
1 cup butter
18 ounces chocolate chips
3 tablespoons vanilla
1 dash salt

Cook sugar and canned milk to rolling boil for 6 minutes; Stirring
constantly. Use large stainless steel pot; remove from heat. Add butter,
chocolate chips, vanilla, and dash of salt Stir until mixed. Pour into
buttered pan. Let stand 6 hours before cutting. Will keep a long time in
cookie tin or a sealed container in a cool place.

* The original recipe calls for 1/2 lb butter, but I find that the butter
"pools" on top of the finished fudge. I only use 12 T of butter and my
fudge turns out fine!

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* Exported from MasterCook *

2-Minute Fudge

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound confectioners sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup butter -- or margarine
1 cup nuts -- chopped

In 1 1/2 quart casserole stir sugar, cocoa, salt, milk and vanilla
together until partially blended (mixture is too stiff to thoroughly blend
in all of dry ingredients). Put butter over top in center of dish.
Microwave at High (10) 2 minutes. Stir vigorously until smooth. If all
butter has not melted in cooking, it will as mixture is stirred. Blend in
nuts. Pour into wax paper lined 8 x 8 x 2-inch dish. Chill 1 hour in
refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about
36 squares. PEANUT BUTTER FUDGE: Follow directions above except substitute
1/2 cup crunchy peanut butter for cocoa. Add peanut butter after
microwaving (I like chopped peanuts for this one.) COFFEE FONDANT: Prepare
2-Minute Fudge as above, except omit cocoa and substitute 1 tablespoon
instant coffee granules dissolved in 2 tablespoons milk. Before fondant
sets, press "chocolate shot" decors into top.

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* Exported from MasterCook *

Berry Red 'N Green Fudge

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
2 pounds confectioner's sugar
1 teaspoon almond extract
green food coloring
1 cup chopped almonds
1 cup fresh cranberries -- or frozen
-- rinsed and drained

In a bowl, mash cream cheese until light and fluffy. Gradually beat in
confectioners sugar. Beat in almond extract and enough green food
coloring to make a bright green. Knead in almonds. Line a 9 inch square
pan with foil and press half of the fudge into an even layer. Place
cranberries evenly over fudge. Cover with remaining fudge and press until
even. Chill for several hours. Cut into 1 inch squares with a sharp
knife. Store in Refrigerator until ready to serve.

Makes 81 one inch squares.


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* Exported from MasterCook *

Candied Cashews

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cashews -- amount you want
1 cup sugar
1 cup butter
1/4 cup lemon juice
cinnamon -- to taste

Cut cashews into small pieces.

Layer in heavy pan with sugar and dot with butter and sprinkle with
cinnamon.

Repeat layer.Pour lemon juice over all.

Cover and start on low heat after cashews are almost tender remove cover
and let cook down until glazed and tender.

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* Exported from MasterCook *

Candied Orange, Grapefuit and Lemon Rind

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oranges
4 grapefruits
2 lemons
1 1/2 cups sugar
1/4 teaspoon salt
3/4 cup eater
1 package jello -- any flavor
Take peeling from all three fruits and cut up in strips. Boil 20 minutes,
starting with cold water. Pour off and boil again for 20 minutes, pour
off and repeat boiling for 3rd time. Drain.
In saucepan dissolve sugar in 3/4 cup water then add peels. boil or
simmer 20 minutes or until peels are transparent. Gradually add to peels
and package of Jello. Stir over low heat, about 20 minutes or so. Drain
overnight in a colander. Next morning roll in sugar. Delicious Candy.

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* Exported from MasterCook *

Candy Bon Bons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup peanut butter
1 cup powdered sugar
1 cup chopped nuts
1 cup chopped dates
2 tablespoons butter -- melted
6 ounces chocolate chips -- melted
1 square --

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* Exported from MasterCook *

Cappucino Divinity

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sugar
1/2 cup dark karo syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
2 tablespoons dark rum
2 teaspoons instant coffee powder
1/2 teaspoon ground cinnamon

In a 2-quart saucepan, stir together the sugar, corn syrup, water and
salt. Stirring constantly, bring to a boil over medium heat. Reduce heat.
Without stirring, cook until temp of candy thermometer reach es 248: (soft
ball stage). Just before temperature reaches 248:, in a large bowl with
mixer at high speed, beat egg whites until stiff peaks form. With mixer at
high speed, slowly pour about 1/2 of the hot mixture over the egg whites.
Cook remaining syrup to 272: or until a small amount of mixture when
dropped into very cold water separates into threads which are hard, but
not brittle. Remove from heat and stir in vanilla and dark rum. Beating
constantly, slowly pour hot syrup over egg white mixture. After last
addition of syrup, beat in coffee powder and ground cinnamon. Continue
beating until mixture begins to lose its gloss and a small amount of
mixture holds a soft peak when dropped from a spoon. If mixture becomes
too stiff for mixer, beat with a heavy wooden spoon. Drop by teaspoonsful
onto wax paper . Store in a tightly covered container at room temperature.
Makes 1 1/2 pounds.

Note: If you wish, 1 cup chopped walnuts or pecans may be stirred into
mixture with coffee powder and cinnamon.

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* Exported from MasterCook *

Cashew Brittle

Recipe By : Jo Anne Merrill


Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup corn syrup, light
1 cup butter
1/2 cup water
3 cups cashews -- chopped
1 1/2 teaspoons baking soda -- sifted

1-Butter 2 large baking sheets; set aside. 2-In a saucepan, combine


sugar, corn syrup, butter and water. cook over medium-high heat to
boiling; stirring constantly to dissolve sugar. Cook, stirring constantly,
to soft crack stage. Stir in chopped cashews and continue cooking,
stirring frequently, to hard crack stage. 3-Remove from heat; quickly
sprinkle in sifted baking soda over mixture, stirring constantly.
Immediately pour mixture onto prepared pans. Cool completely then break
candy into pieces. Store tightly covered. This recipe from Rosada Wiseman
of San Diego

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* Exported from MasterCook *

Chinese Chews

Recipe By : Katie Lewis, Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dates -- cut up
1 cup walnuts or pecans
1 cup brown sugar
1 teaspoon baking powder
2 eggs
1 pinch salt
3 tablespoons flour

Mix all ingredients well.

Bake at 350 degrees for 25 to 30 minutes in a sheet pan.

Busted by Barb

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* Exported from MasterCook *


Chocolate Nut Fudge

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups milk
4 ounces unsweetened chocolate
3 cups sugar
1/8 teaspoon salt
2 tablespoons light corn syrup
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups chopped nuts

Heat milk and chocolate in large saucepan over low heat until chocolate
melts. Stir until blended.

Add sugar, salt and corn syrup; stir until sugar is dissolved.

Cook, stirring occasionally, until candy thermometer registers 234 degrees


or mixture forms soft ball when small amount is dropped in very cold
water. Remove from heat, stir in butter and cool at room temperature
(without stirring) until thermometer drops to 110 degrees or bottom of pan
feels just warm, about 1 hour. (Do not beat.)

Stir in vanilla and nuts; pour into greased 9" square pan and let stand
until firm.

Cut in 1 1/2" squares.

NOTES : For smoother texture prepare fudge as above but cool chocolate
mixture to 120 degrees. Beat vigorously with wooden spoon or mixer until
fudge loses its gloss. Continue as above.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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NOTES : For smoother texture prepare fudge as above but cool chocolate
mixture to 120 degrees. Beat vigorously with wooden spoon or
mixer until fudge loses its gloss. Continue as above.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster 2.0d on 4/8/98

</DirT>
</DirS>
</RcpE>
<RcpE name="Cocoa Fudge" author="Off a can of Cocoa">
<RTxt>
<![CDATA[

* Exported from MasterCook *

Cocoa Fudge

Recipe By : Off a can of Cocoa


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup cocoa
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter
1 teaspoon vanills

Combine cocoa, sugar and salt in a large saucepan. Add milk gradually,
mix thoroughly, bring to a bubbly boil on high heat. Stirring
continuously. Reduce heat to medium, and continue to boil the mixture
without stirring until a small amount of mixture forms a soft ball when
dropped into cold water. Remove from heat. Add butter and vanilla. Do
not stir allow fudge to cool at room temperature until it reaches 100
degrees. Beat by hand or with portable electric mixer until the fudge
thickens and loses some of its gloss.

quickly pour and spread fudge in lightly buttered 8x8x2 inch pan.

cool and cut into squares.

Yield: about 3 dozen squares


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* Exported from MasterCook *

Coffee Rum Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 cup milk
1/2 cup light cream
1 tablespoon light corn syrup
2 teaspoons instant coffee powder

ds Salt 3 tb Butter or margarine 1 ts Vanilla 1/4 ts Rum flavoring Walnut


halves Butter the sides of a heavy 3-qt saucepan. In this prepared
saucepan, combine sugar, milk, light cream, corn syrup, coffee powder, and
salt. Bring to boiling, stirring constantly. Cook, without stirring, to
soft-ball stage (236:), about 12 to 15 minutes. Remove from heat. Add
butter or margarine, vanilla, and rum flavoring. Do not stir. Cool in
saucepan to lukewarm (110:). Beat vigorously with wooden spoon till candy
begins to hold its shape and lose its glossy appearance, about 10 minutes.
Turn candy mixture into buttered 8x8x2" dish. With a small knife, score
the surface in squares; top each square with a walnut half. Cover candy
with clear plastic wrap; chill thoroughly. Cut through candy completely
along scored lines to serve. Makes about 1 1/2 pounds.

Yield:
"1 1/2 pounds"

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* Exported from MasterCook *

Divinity

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/8 teaspoon salt
2 Egg whites
1 teaspoon vanilla
1 teaspoon powdered sugar

In saucepan mix first 4 ingredients. Slowly bring to a boil, stirring


until sugar dissolves. Cook to 260 degrees (hard-ball stage).

Meanwhile, beat egg whites until stiff.

Gradually pour hot syrup into whites, beating constantly.

Beat until candy begins to hold its shape.

Beat in vanilla and powdered sugar. (This amount of powdered sugar makes
a real improvement in texture,)

Drop from teaspoon onto waxed paper or pour into buttered pan.

Let stand several hours until firm.

Store in airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Doris's Pralines

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sugar
5 cups pecans
4 tablespoons karo syrup
1 tablespoon butter
1 cup condensed milk
1 teaspoon vanilla
1 cup water

Mix all ingredients except butter, vanilla, and pecans. Cook on low fire
until the mixture forms a soft ball in cold water. Remove from fire. Add
butter, vanilla, and pecans, and beat until the mixture holds its shape.
Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If
candy gets hard before all is spooned out, add a little water, and heat
over. Or you can let it stand on low heat while spooning out. If you have
never tasted freshly made pralines, made from fresh Louisiana pecans, you
have just never really lived. Justin Wilson says, "Doris is the much
better half (wife) of my good friend Gordon Martin, the sheriff of St.
James Parish. Every Christmas Eve we go by to see them after watching the
bonfires that are burned on the levees along the Mississippi River to
light the way for Papa Noel (Santa Claus).

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* Exported from MasterCook *

Five Minute Fudge

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2/3 cup undiluted Carnation Evaporated Milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate pieces
1 teaspoon vanilla
1/2 cup chopped nuts

Combine butter, evaporated milk, sugar and salt in saucepan over medium
heat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes,
stirring constantly.

Remove from heat.

Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorously


for 1 minutes (until marshmallows melt and blend.)

Pour into 8 inch square buttered pan. Cool.

Cut into square

Makes 2 pounds.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Fudge Squares

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
2 cups sugar
4 Eggs
1 tablespoon vanilla
4 Squares chocolate
2 cups nuts

Mix all ingredients together.

Bake 30 minutes in moderate oven 350 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Geraldine's Divinity

Recipe By : Geraldine Gilbert


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
2/3 cup white corn syrup
1/2 cup water
3 eggs
1/8 teaspoon salt
1 cup chopped nuts

Place sugar, water, syrup and salt in a saucepan, bring to a boil, then
turn to medium heat and cook about 15 to 20 minutes. Beat the egg whites
until stiff but not dry.

Test sugar like thin wire. now slowly pour the syrup in a very fine stream
over the egg whites beating or whipping while pouring. do not scrape
bottom of pan. Continue beating until mixture holds it shape.

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* Exported from MasterCook *

Java Fudge

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 1/2 cups light cream
3 tablespoons light corn syrup
2 tablespoons instant coffee crystals
1 dash salt
2 tablespoons butter or margarine
1 teaspoon vanilla

In buttered 3-quart saucepan, bring first five ingredients to boil, stir


constantly. Boil without stirring to thread stage or until candy
thermometer registers 234:F. Remove from heat. Add butter and vanilla. DO
NOT STIR. Cool to 110:F. Beat until fudge starts to loose its gloss, 10
minutes. Pour into buttered 8" square pan. Cool. cut into squares. Makes
1-3/4 lbs.
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* Exported from MasterCook *

Jean Mooney's Chocolate Fudge

Recipe By : Jean Mooney, Ft. Myers, FL


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups sugar
3/4 pound butter
1 can condensed milk, sweetened
12 ounces chocolate chips
7 ounces marshmallow cream
2 teaspoons vanilla extract

Let butter melt slow in pot, then add sugar and milk. Bring to a boil.
About 12 minutes. Remove from heat.

sir in chocolate chips, marshmallow cream and vanilla extract.

Pour into pans. On half put nuts and raisins. Leave the other half
plain.

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* Exported from MasterCook *

Katie's Pecan Brittle

Recipe By : Katie Lewis


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/4 cup water
1 teaspoon soda
1/4 teaspoon vanilla
1/4 cup Karo white syrup
Pecans

Combine sugar and syrup in large saucepan. Heat to boiling.

When boiling point is reached, drop in pecans. Stir constantly until


almost caramelized add vanilla and soda.

Take from fire and pour out on buttered platter. Cool.

Very good.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Million Dollar Fudge

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups sugar
1 pinch salt
1 can evaporated milk -- tall can
2 tablespoons butter
12 ounces semisweet chocolate chips
12 ounces German chocolate squares
1 pint marshmallow cream
2 cups nuts -- chopped

Boil sugar,m salt, milk and butter for 6 minutes.

Put rest of the ingredients into large bowl, pour boiling syrup over the
ingredients, beat until chocolate is all melted.

Pour in pans and let stand 2 or 3 hours before cutting.

Store in a tin box "do not butter the pans"


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NOTES : good

* Exported from MasterCook *

Million Dollar Fudge from the White House

Recipe By : Tommy Peacock


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 squares cooking chocolate
4 tablespoons butter
1 egg
1 teaspoon vanilla
2 tablespoons cream
1 pound confectioner's sugar
1 cup nut meat

Melt chocolate and butter together over hot water. Combine egg, vanilla,
cream and sugar.
Add to chocolate mixture. Knead in nuts.
Turn into greased platter and chill for several hours in refrigerator
before cutting.
NOTE: If sweet butter is used, add a pinch of salt.

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* Exported from MasterCook *


Peanut Butter Kisses

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup peanut butter
1 cup honey
2 cups dried milk

Mix all ingredients. Shape into long roll, cut into small pieces.

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* Exported from MasterCook *

Peanut Mallow Clusters

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup semi-sweet chocolate chips
1 ounce unsweetened chocolate
1 tablespoon butter or margarine
2 Eggs
1 1/4 cups confectioners sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 cups miniature marshmallows
2 cups salted peanuts

Melt chocolate chips, chocolate square and butter in top of a double


boiler over hot water.

Beat eggs until foamy; stir in sugar and vanilla, blend egg mixture with
chocolate mixture.

Stir in marshmallows, add peanuts.

Drop by rounded teaspoonful on waxed paper.

refrigerate 1 hour to set.

Makes 4 dozen clusters.


Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pecan Brittle #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/4 cup Karo white syrup -- up to 1/2
1/4 cup water
1 teaspoon soda
1 pinch salt
1/4 teaspoon vanilla

Combine sugar, Karo and water.

When boiling point drop in pecans.

Stir constantly until almost caramelized, add vanilla and soda. Take off
fire.

Pour out on buttered platter,

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pecan Brittle #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/4 cup Karo white syrup
1/4 cup water
1 pinch salt
Lump of butter
1/2 teaspoon soda

Combine sugar, Karo and water. Heat to boiling point.

When boiling point is reached drop in pecans, stir constantly until almost
caramelized.

Add soda, take off fire, pour out on buttered cookie sheet or large
platter.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pecan Chews

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs -- beaten lightly
1 pound brown sugar
1/2 cup flour
1 teaspoon baking powder
2 tablespoons oleo
1 teaspoon vanilla
1/4 teaspoon salt
Grease pan and line with pecans.

Mix remaining ingredients except butter and pour over pecans.

Pour butter over evenly.

Bake at 300 degrees for 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pecan Chews #1

Recipe By : Mrs. R. F. Holland, Columbia, South Carolina


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup margarine -- softened
1 package light brown sugar -- (16 oz.)
3 Eggs
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
1 cup chopped pecans

Cream margarine and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition; add flour,
blending well.

Stir in vanilla and pecans.

Pour batter into a greased 13x9x2 inch pan; bake at 350 degrees for 30 to
35 minutes.

Cut into squares.

Yield: 30 squares.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pecan Or Peanut Pralines

Recipe By : Margret Gibbs


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white sugar
1 Cup milk
1 tablespoon butter
1/3 teaspoon soda
Vanilla
3 cups pecans -- or peanuts

Mix sugar, milk, cook to boiling point.

Add soda, continue cooking till soft ball test in cold water.

Add vanilla, butter and nuts stir till good and creamy.

Drop by spoon on wax paper.

Set on wet towel while spooning on paper,

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Ported Fruit Confections

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups raisins
1 cup dried peaches
1/2 cup dried figs
1 1/2 cups walnuts
1/4 cup port
1 tablespoon confectioners sugar
8 ounces milk chocolate
Confectioners sugar for rolling
-- confections

Grind raisins, peaches and figs together.

Finely chop walnuts.

Combine with fruits, port and sugar. Mix well and let stand 1 hour.

Shape into 1" balls.

Melt chocolate very slowly over warm, not hot, water. When chocolate is
completely melted, dip half the balls 1 at a time in chocolate, using 2
forks.

Allow excess chocolate to drip back, then place candies on waxed paper
until chocolate is set.

Roll remaining balls in confectioners sugar.

Yield: About 4 dozen

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Praline #1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white sugar
1 Cup milk
1/3 teaspoon baking soda
1 tablespoon oleo
1 1/2 teaspoons vanilla
3 cups pecans

Mix milk and sugar, cook till begins to boil, add soda and continue
boiling until it forms a soft ball in cold water. Stir constantly while
boiling.

Add butter, vanilla and pecans, stir until cool and creamy.

Drop by tablespoonsful on wax paper.

Herbert's recipe

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pralines

Recipe By : Gladys Wotipka


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2/3 cup sweet milk
3 1/3 teaspoons soda
1 pound pecans

Put sugar, milk and soda to cook. Cook until thick.

Last add pecans. Take off stove and beat well.


Drop off a tablespoon on oiled paper and let cool.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pralines #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups firmly packed brown sugar
1/3 Cut butter
1/4 cup water
1 teaspoon vanilla extract
1 cup pecan halves

Combine sugar, butter and water in a saucepan.

Place over moderate heat, stirring gently until sugar dissolves.

Cook to soft ball stage (238 degrees on candy thermometer), and remove
from heat.

Add vanilla, and beat until creamy; stir in pecans.

Drop from spoon onto waxed paper.

Yield: about 1 1/2 Doz.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Quick Chocolate Fudge

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Karo light or dark corn syrup
1/3 cup evaporated milk
16 ounces semisweet chocolate
2 teaspoons vanilla
3/4 cup confectioners sugar -- sifted
1 cup coarsely chopped nuts -- (optional)

Grease 8x8x2 inch pan.

In 2-quart saucepan stir corn syrup and milk. Add chocolate. Stirring
constantly, cook over medium-low heat until chocolate is melted.

Remove from heat. Stir in vanilla; add confectioners sugar.

With wooden spoon, beat until smooth.

Stir in nuts.

Spread in pan. Chill 2 hours or until firm.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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NOTES : MICROWAVE DIRECTIONS: In 3-quart microwave bowl stir corn syrup


and milk. Stir in chocolate. Microwave at High (100%), stirring
once, 6 minutes or until chocolate is completely melted and almost
entire surface bubbly. Continue as above.
* Exported from MasterCook *

San Francisco Fudge Foggies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bittersweet chocolate -- finely chopped
1 cup unsalted butter -- cut into
1/3 cup strong brewed coffee
4 large eggs -- at room temp
1 1/2 cups sugar
1/2 cup flour
8 ounces walnuts -- chopped

Position a rack in the center of the oven and preheat to 375:. Line a
9x13" baking pan with a double thickness of aluminum foil so that the line
foil extends 2" beyond the sides of the pan. Butter the bottom and sides
of the foil-lined pan. In the top of a double boiler set over hot, not
simmering water, melt the chocolate, butter and dissolved coffee, stirring
frequently, until smooth. Cool the mixture, stirring occasionally for 10
minutes. In a large bowl, using a handheld electric mixer set at high
speed, beat the eggs for 30 seconds, or until foamy. Gradually add the
sugar and continue to beat for 2 minutes, or until the mixture is very
light and fluffy. Reduce the mixer speed to low and gradually beat in the
chocolate mixture until just blended. Using a wooden spoon, stir in the
flour. Stir in the walnuts. Do not overbeat the mixture. Transfer the
batter to the prepared pan. Bake for 28-30 minutes, or until the foggies
are just set around the edges. They will remain moist in the center. Cool
the foggies in the pan on a wire rack for 30 minutes. Cover the pan
tightly with aluminum foil and refrigerate overnight or for at least 6
hours. Remove the top foil and run a sharp knife around the edge of the
foggies. Using two ends of the foil as handles, lift the foggies onto a
large plate and peel off the foil. Invert them again onto a smooth surface
and cut into 16 rectangles. Makes 16 foggies.

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* Exported from MasterCook *

Tammy Fay Bakker Fudge

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 1/2 sticks butter
2/3 cup condensed milk, sweetened
chocolate chips
7 ounces marshmallow cream
2 teaspoons vanilla
4 tablespoons peanut butter
nuts -- optional

In saucepan add sugar, butter and milk. Stir until comes to boil. Boil 5
minutes, stirring all the time,. Bring heat down to medium.

After the 5 minutes boiling take off fire and add chocolate cho=ips and
marshmallow cream. Mix well. Add vanilla peanut butter, nuts. Pour into
buttered cookie sheets Chill and slice into squares.

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* Exported from MasterCook *

Walnut Mallow Fudge

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
3/4 cup evaporated milk
1 tablespoon butter
1 Dash salt
6 ounces semi-sweet chocolate pieces
2 ounces unsweetened chocolate -- broken in pieces
1/2 cup marshmallow creme
1 cup coarsely chopped walnuts

In heavy saucepan, combine sugar, milk, butter and salt. Bring to boil
over medium heat and cook 6 minutes.

While sugar mixture heats, combine chocolates, marshmallow creme and


walnuts in large, heat-proof mixing bowl.

Pour boiling syrup over ingredients in mixing bowl and beat until
chocolate pieces are melted.

Pour into well-buttered 8" square baking pan.

Cool to room temperature, then place in refrigerator and chill thoroughly.

Cut into small squares.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Walnut Toffee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
1 tablespoon white corn syrup
3 tablespoons water
1 1/2 cups chopped walnuts
6 ounces semi-sweet chocolate morsels -- melted

Butter 9" square pan.

Melt butter in 2 quart pan.

Stir in sugar gradually. Add syrup and water; cook over moderate heat,
stirring occasionally to 290 degrees on candy thermometer or until a
little of mixture becomes very brittle in cold water.

Add 1 cup nuts. Cook 3 minutes, stirring constantly.

Pour in buttered pan. When cold, remove from pan.


Melt chocolate morsels over hot water, coat 1 side of toffee, sprinkle
with chopped walnuts.

Flip over on wax paper.

Break into bite size pieces by dropping on hard surface.

Yield: about 1 3/4 pounds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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