EASY OPERA FUDGE 1/3 cup maraschino cherries, chopped, 1/2 cup butter or margarine, 2 packages co conut cream pudding mix
, regular, 4-serving size, 1/2 cup milk, 1/2 teaspoon van illa, 1 pound sifted powdered sugar, 1/2 cup chopped walnuts Drain maraschino cherries on paper toweling. In saucepan melt butter. Stir in dr y pudding mixes and milk. Cook and stir until mixture comes to boiling; boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla; beat in powde red sugar until smooth. Stir in walnuts and cherries. Pour into buttered 10 x 6 x 2-inch baking dish. Chill before cutting. Yield: 32 pieces (2 per serving). CHAMPAGNE TRUFFLES 6 ounces semisweet chocolate, coarsely chopped, 1/4 cup butter, cut into small p ieces (no substitutes), 3 tablespoons whipping cream, 1 beaten egg yolk, 3 table spoons champagne or whipping cream, 1/4 cup unsweetened cocoa powder, sifted pow dered sugar, or small white decorative candies Combine semisweet chocolate, butter, and the 3 tablespoons whipping cream in a h eavy, medium saucepan. Cook and stir over low heat until chocolate is melted, st irring constantly. Gradually stir about half of the hot mixture into the egg yol k, Return entire mixture to the saucepan. Cook and stir over medium heat for 2 m inutes. Remove from heat. Stir in champagne or 3 tablespoons whipping cream. Tra nsfer truffle mixture to a small mixing bowl; chill about 1 hour or until mixtur e is completely cool and smooth, stirring occasionally. Beat cooled truffle mixt ure with an electric mixer on medium speed about 1 minute or until color lighten s and mixture is slightly fluffy. Chill about 30 minutes more or until mixture h olds its shape. Scrape a small ice cream scoop, melon baller, or spoon across th e surface of the cold truffle mixture, forming 1-inch balls. Place balls on a ba king sheet lined with waxed paper. Refrigerate until very firm. Gently roll ball s in unsweetened cocoa powder, sifted powdered sugar, or small white decorative candies until evenly coated, reshaping as necessary. If desired, serve in decor ative foil candy cups. Makes 25 to 30. Make-ahead Tip: Prepare truffles as direc ted and store tightly covered in the refrigerator up to 2 weeks. HOLIDAY TRUFFLES 1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips, 1/4 cup orange-flavored l iqueur or 1 teaspoon orange extract, 1 can Pillsbury Creamy Supreme Chocolate F udge or Chocolate Frosting, Coconut, chocolate sprinkles, ground nuts or cocoa* Melt chocolate chips in medium saucepan over low heat, stirring constantly; remo ve from heat. Stir in orange liqueur and frosting; blend well. Refrigerate 1 to 2 hours or until firm. Place coconut* in pie pan. Scoop mixture into 1-inch ball s; drop onto coconut. (Mixture will be sticky.) Roll to coat. Place in foil cand y cups, if desired. Store in refrigerator. 6 dozen candies HOREHOUND CANDY 1 cup horehound tea, 4 cups sugar, 2 cups dark or light corn syrup Boil horehound leaves to make a good strong tea. Drain, reserving 1 cup of liqui d. Add the cup of tea to the other ingredients and boil until it just starts to caramel. Put onto a flat greased cookie sheet. Start cutting with kitchen shears or scissors as soon as it starts to harden on edges. Note: Horehound tea leaves are available at a specialty tea/coffee shop in Manitou Springs. They should al so be available in health food stores. TAFFY This is a delicious "melt in-your-mouth" taffy that is wonderfully light and cri spy. It is not a chewy taffy. The secret to what makes this taffy so good is str etching it while it is still very hot. Most people don't have the stamina and co urage to do this. 2 cups sugar, 3/4 cup water, 1 teaspoon cream of tartar, Your choice of flavorin g, Food coloring Cook on high heat until mixture comes to a boil. Cover with lid (this helps to d issolve the crystals on the sides of the pan). Continue boiling on high heat unt
2 cups peanut butter. 3/4 package mini colored marshmallows Melt first margarine. stir in chocolate chips and almonds. Set on wax paper and cool. 2 Tablespoon s instant coffee. Twist it as you stretch it. Add flour. In a medium bowl. Let cool. 1/4 teaspoon salt. Continue folding edges into the center with a knife until the flavoring and coloring have worked in the candy. Refrigerate an d cut into squares. Immediately make indents with a bu tter knife every 3 or so inches. coffee. 2 cups walnuts. 2 cups flour. Take off the burner and hold to the light. and don't forget your other plate is in the oven. CHOCOLATE PEANUT BUTTER BALLS 1 6 cups powdered sugar. and almond extract to butter mixture.S. 1 Tablespoon butter. and the butter on your hands could work into the taffy. Pick up the cand y with your hands immediately and begin working with it by holding the very ends and stretching and pulling it. 1/2 teaspoon baking powder. Combine g laze ingredients and spread over warm bars. 1/2 cup butter. once in Japan and once in Alaska. Quic kly add coconut and marshmallows. She's not sure why. 1 teaspoon almo nd extract. There are only two times when Mom couldn't get this recipe to work. You can place the plate you're working with onto cold water to cool the edges (it only takes a few seconds). 1 cup butte r In a double boiler. 1 teaspoon vanilla Beat together sugar.
. Let cool and break at indentations. pour onto 2 buttered plates. 1 cup chocolate chips. the lighter the t affy will be. salt. By han d. Form 1. (Make sure you have plenty of room with a table nearby. This taffy is wonderfully light and crisp. curving it to fit. When it starts to firm up. 2 to 3 squares unsweetened baking chocolate. Pr ess dough evenly in prepared pan. With a butter knife . peanut butter. butter . 2 to 3 cups semi-sweet chocolate chip .to 2-inch balls from the dough. have someon e hold the other end and stretch it across the room as long and thin as you can without breaking it. PEANUT BUTTER SQUARES 1/2 cup margarine. checking the color to see if it 's done. 1 to 2 Tablespoons milk. 1 teaspoon vanilla. fold the outside edges in towards the middle until the middle looks a little f irm. Take off heat. and butterscotch chips. baking powder. Pour into lightly greased pan. Glaze: 1 cup powdered sugar. Simmer on low heat until soft. Note: It's best to cut bars while th ey are still very warm. cool slightly. Dough will be crumbly. Lightly spoon flour into measuring cup and level off. Dough will be loose. Makes: about 3 dozen. It is not chewy. chill before removing from pan. Bake at 350o F for 15 to 20 minutes. halved Combine all ingredients except vanilla and nuts. When done. add vanilla and pour over nuts. Blend well. COFFEE TOFFEE BARS 1 cup brown sugar. Make a dent in the middle and add 1/2 capful of flavoring (almond for white . 2 cups butterscotch chips. 1 teaspoon vanilla. Keep one warm (in a barely warm oven) and work with the other. P. and margarine until light and fluffy. 2 Tablespoons melted butter. and vanilla. CANDIED WALNUTS 1 cup sugar. It's very hot! Don't butter your hands. Grease a 10 x 15-inch jelly roll pan. Good luck and have some burn o intment nearby.) Qu ickly lay it on the table. 1 teaspoon cinnamon. B utter the corner of a bread board and scrape the taffy onto it. melt chocolate.) The further you can stretch it out each time. but she thinks it has something to do with the altitude. butter.il it just starts to change to a light caramel color (about 300o F or slightly m ore). mint for green) and 3 drops of food coloring. 1/2 cup margarine. mix together sugar. 1 cup peanut butter. ruini ng the texture. 1/2 cup sliced almonds. 3/4 cup cocon ut. Oh. (You won 't really need to. peanut butter. 1/4 cup milk. Dip balls in chocolate with either a toothpick or a fork.
BOURBON BALLS 3 cups ground vanilla wafers (2 packages). 2 sticks cinnamon or 1/2 teaspoon ground cinnamon Syrup: Mix ingredients and boil for three minutes until a syrup forms. 1/2 cup shortening. softened 1 egg 3 cups miniature marshmallows Topping: 2/3 cup corn syrup 1/4 cup margarine or butter 2 teaspoon vanilla
. bake them on a sheet pan at 275o F for 20 to 25 minutes unti l slightly brown. sugar. and pecans stay suspended in mixture. MICROWAVE PEANUT BRITTLE 1 cup raw peanuts. melt butt er and brown pignoli nuts. Meanwhile: Using some of the butter (1/3 stick). Mi crowave on High for 7 to 8 minutes. 1/8 teaspoon salt. 1 Tab lespoon baking powder. Pour into greas ed 9 x 13-inch pan and bake 1 hour. chill and garnish as desired. When cool. 3/4 cup milk. 1/2 cup bourbon Mix thoroughly. 1 stick butter. 1-1/2 cup heavy cream Melt together and coat cake squares. Not e: To roast pecans. 2-1/4 cups sugar. 1 teaspoon vanilla. Options: Praline sauce (add 1/2 cup corn syrup to mixture). 1 cup ground hazelnuts Blend above ingredients well and add to flour mixture. becomes creamy and clo udy. Serve at room temperature topped with ground cinnamon. and salt in a 1-1/2-quart casserole dish. 1/2 cup cherry pie filling pureed. 1 teaspoon vanilla. 1 cup sugar. Add butter an d vanilla to syrup. Carefully add syrup to farina mixture. stirring well after 4 minutes. 1/2 cup white corn syrup. Add soda and gently stir until light and foamy. 1/2 cup milk. HAZELNUT PETITE FOURS 1-1/3 cups shortening. break into small pieces and store in airtight container. 3 Tablespoon hazelnut liquor. mix well. fill with the follow ing cherry butter cream. Stir until mixture thickens. 1 t easpoon butter or margarine. 1 teaspoon vanilla Combine all ingredients and bring to soft ball stage (230 to 240o F). Syrup: 2 cups water. Remove fr om heat and let cool. 3/4 stick bu tter (6 Tablespoons). Cream and add: 4 cups cake flour. 1 pound semi sweet chocolate. 1 teaspoon baking soda Combine peanuts. Stir till most of wat er is absorbed and forms a sticky mixture. Form into balls and roll in powdered sugar or ground pecans. 1 cup ground pecans. Pour mixture onto lightly greased cookie sheet. 1-1/2 cups pecans (roasted optional). Sift & add alternately . depending on size. Peanuts sh ould be lightly browned and syrup very hot. SALTED PEANUT CHEWS Base: 1 package Pillsbury Plus yellow cake mix 1/3 cup margarine or butter. Spoon out on aluminum foil or parchme nt paper. 3 Tablespoons white Karo Syrup. 2 to 3 cups powdered suga r Chill filled cake and cut into squares. pinch salt. Remove from heat and leave uncovered for one hour until it becomes a crumbly mixture. 3/4 cup light brown sugar (packed). corn syrup. Shape in individual molds or sp oon into dishes. Microwave for 1 to 2 minutes more. let cool for 1/2 to 1 hour. Add remaining butter and farina stir till farina is a light brown color. 1 cup powdered sugar. 1-1/2 Tablespoo ns cocoa. Remove from heat. blending well. 6 eggs. "OLDE STYLE" PRALINES 1-1/2 cups sugar. blended to spreading consistency. 1 cup sugar. 1/3 cup pignoli (pine) nuts. Cool and split in half. 1 Tablespoons vanilla. stirring c onstantly. Makes approximately fifteen to twenty pralines. HALVA 1 cup farina.
2 egg whites. remove from oven and immediately sprinkle chocolate chips on tops. combine all base ingredients except marshmallows with a mixer a t low speed until crumbly. but you can freeze half the filling and make la ter. Remove from heat. cut into bars. (If butter is too soft. heat corn syrup. Remove from oven and immediately sprinkle with marshmallows. put it in the freezer for 10 to 15 minutes. 1 teaspoon v anilla. Chill. In a large saucepan.One 12-ounce package (2 cups) peanut butter chips 2 cups crisp rice cereal 2 cups salted peanuts In a large bowl. Makes: 36 bars. 1 cup milk. Cool and then cut int o squares. stirring constantly. corn syrup. in a l arge bowl mix together butter. 8 cups powdered sugar. Press into the bottom of an ungreased 13 x 9-inch pan . melt the white ch ocolate in a small Ziplock plastic bag in the microwave. Drop on paper quickly in desir ed size. Pour 1/2 of the syrup into egg whites. TURTLE BARS 1 package (14 ounce) caramels. 1 cup finely chopped pecans. Check after 45 seconds. Cool while preparing topping.) Cook sugar. 3 ounces desiccated coconut. Spread caram el mixture over chocolate chips. Dip in melted chocol ate and sprinkle with shredded coconut or decorate as desired. Return to oven 1 to 2 min utes or until marshmallows just begin to puff. 1/2 cup corn syrup. 1 German cho colate cake mix. mixture will set up fast! Store in sealable container. Bake at 325o F for six minutes. melt semi-sweet and unsweetened chocolate. 1 to 2 cups white chocolate chips In a double boiler. softened. 12 cups coconut. snip the very end of the bag and drizzle designs on the balls. Continue cooking for an additional 30 seconds or until completely melted. margarine. Shape into 30 balls. Set aside. DIVINE DIVINITY 2-1/2 cups sugar. 3 to 4 cups semi-sweet chocolate chips. and chill. After chocolate has hardened. in 30 second intervals. While cooking syrup. Add vanilla. Store in airtight container. Immediately spoon warm topping over marshmallows and spread to cover. Press half of mixture into greased 13 x 9-inch pan. dip it into the melted chocolate . Form into 1 to 2 inch b alls. Cook over low heat. (You'll need to work fast when dropping divinity onto buttered waxed paper. and chips just until chip s are melted and mixture is smooth. walnuts (optional) Prepare waxed paper first. vanilla. and water until candy thermomete r reads 230o F. Meanwhile. 1/2 cup water. Half of the recipe still makes a lot. Yields: approx imately 2 dozen. Store covered. milk. stirri ng constantly until caramels are melted. such as Lindt) Knead first four ingredients together. 4 ounces coating chocolate (good quality. whip egg whites.) Then with the ball of coconut mix resting on a fork. Chill
. Bake in a 350o F oven for 12 to 18 minutes or until light golden brown. Stir in cereal and nuts. 3 teaspoons Kahlua. Add walnuts if desired. Sprinkle remaining cake mixture over caramel. set on waxed paper. 1 teaspoon c ocoa (good quality). Squish the chips and stir a bit in the bag. R eturn pan to oven and bake at 325o F for 15 to 18 minutes. sugar. Beat until dull. 1/2 cup melted butter. nuts and 1/4 cup milk and mix. 1/2 cup milk. 2 to 3 squares unsweetened baking chocol ate. and coconut. Let remaining syrup boil to 250o F and then pour into mixture. As soon as crust is finished baking. 1 package (12 ounce) chocolate chi ps Combine caramels and 1/4 cup milk in heavy sauce pan. dry c ake mix. MARZIPAN COCONUT BALL CONFECTION 7 ounces marzipan. shredded. Let cool for a mi nute. Then. 'MOUNDS BALLS' This is an industrial recipe (makes 6 to 8 dozen depending on their size). 1 cup butter. Combine melted butter.
GRAHAM CHOCOLATE YUMMIES 3 cups white chocolate pieces or chunks. St ir in flour mixture. Turn off oven and let cake stay in oven for 5 minutes longer. spread with spatula to i ce. paper lined pan and bake at 350o F for 15 minutes. 1 Tablespoon oil. Sprinkle icing with pecans. CHOCOLATE PEANUT BUTTER BALLS 2 2 to 3 cups semi-sweet chocolate chips. Set on wax paper and cool. 1 egg yolk. (This can be done in a glass graduate in the microwave) Chill ganache about on e hour until just beginning to firm. Yields: approximately 3 dozen 2-in ch squares. then invert onto waxed paper plastic wrap. 1 cup finely chopped pecans Cream butter in medium mixing bowl. (Can be done in a Pyrex graduate in the microwave. Add flour. Spread in greased 15 x 10 x 1-inch pan. and vanilla. 1 cup packed brown sugar. 6 cups powdered sugar. Cover with 2 damp paper towels a nd chill. Remove from heat. Freezes we ll. 3 eggs. Melt chocolate in coffee over h ot water and cool. 1/2 teaspoon salt. (You can use parchment paper or brown paper bag cut to size). Beat eggs. Form 1/2-inch balls from the dough. beat until well blended. melted. 2 cups peanut butter. butter . 1 at a time. 8 ounces dark semi-sweet chocolate. To remove. Beat ganache until light and fluffy and use to fill chocolate roll. paper lined jelly roll pan. Add egg yolk and vanilla. Serves: 5 dozen bars. beating until light and fluffy. Filling for Chocolate Roll 1-1/2 cups whipping cream. ba king powder. 1 cup salted peanuts Melt chocolate and oil in double broiler. dust top with confectioners sugar and loosen edges with a k nife. Bake at 350o F 25 to 30 minutes. Dip ball s in chocolate with either a toothpick or fork. and salt. 1/4 cup stron g coffee. Spread with filling and roll up lengthwise. 2-1/2 teaspoon baking powder. Dough will be loose. Sp read in oiled. Gradually add sugar. into sugar mixture. Serve with whipped cream and decorate with chocolate curls. Spread on cookie sheet covere d with wax paper. 1 cup sugar Bake in oiled. You can add 1/4 cup seedless raspberry jam and 1/4 cup framboise to hot chocolate mixture if desired. 2-2/3 cup flou r. using plastic wrap to help roll it and hold it together. Beat egg whites until sti ff and carefully fold into chocolate mixture until no trace of white remains. 1 cup raisins.
. 1 cup chopped nuts. mix together sugar. 1/2 teaspoon vanilla extract .again. Combine remaining ingredients in mixin g bowl. CHOCOLATE ROLL WITH CHOCOLATE GANACHE FILLING 6 extra large eggs. When cookies have cooled completely. Make s: about 3 dozen. Once chips have melted on surface. cut into 2 x 1-inch bars. 1 cup chocolate chips. 12 ounces semi-sweet chocolate Bring cream to boil in heavy large saucepan. Pour melted chocolate over cereal mixture. In a medium bowl. Break into pieces. blending well. 2 to 3 squares unsweetened baking chocol ate. Add chocolate and stir until smooth . Bake at 325 degrees for 20 minutes or until lightly browned. Cool. 2-1/4 cups (1 pound) brown sugar. Sift flour. melt chocolate. Set aside. Preheat oven to 350o F. 6 ounces or 1 cup chocolate chips (semisweet) Melt butter and stir in sugar. 2 cups flour. 1 cup butter. Store in covered container. Cool 10 minutes. Remove from oven and immediately sprinkle w ith chocolate chips. separated. CONGO SQUARES 2/3 cup butter. CHOCOLATE FROSTED TOFFEE BARS 1 cup butter. 1 teaspoon vanil la In a double boiler. 4 cups Golden Graham cereal. Press dough evenly into ungreased jelly roll pan. packed.) Beat egg yolks until lemon colored and add sugar and chocolate. Add nuts and chocolate morsels.
Glaze: Combine glaze ingredie nts. 2 ounces semi-sweet chocolate. Spread on mint layer. and mint). 1 teaspoon vanilla. 3 eggs. Spread gl aze over top of cake and allow to run over sides. In a separate bowl mix together eggs and Kalu ha. 2 ounces dark chocolate. RICH CHOCOLATE TRUFFLE WITH RASPBERRY SAUCE 1/2 cup butter. Bake at 300o F for 1 to 2 hours in water bath till center set. 3 to 4 boxes confectioner's sugar. 9-inch springform pan. Wrap each in plastic wrap and store in refrigerator. add sugar and creme de menthe . 6 ounces semi-sweet chocolate. 3 squares of unsweetened chocolate. Spread on cocoa layer and chill 1 hour. beat until very smooth. then vanilla. stir until smooth. 3/4 cup heavy cream. Middle Layer: 1/3 cup margarine. One 7-ounce bag of coconut. CREAM CHOCOLATE DROPS 1 medium can crushed pineapple (well drained). Chill and se rve. Me lt semi-sweet chocolate and drizzle over each bar. preserve side up. Blend in eggs and flour. bang on counter to eliminate any air poc kets. Melt in double boiler. 2 Tablespoons sugar In microwave oven. and salt until thick. Stir in flour and mix well. Set aside. eg g and vanilla. walnuts. 1/2 pound bittersweet chocolate. 3 cups powdered sugar. 3 eggs. Dipping Chocolate: T wo 12-ounce bags semi-sweet chocolate chips. vanilla. 1/3 cup powdered sugar. melt butter and chocolate. Stir into cocoa mix the cracker crumbs. 2 cups chopped walnuts.CHOCOLATE RASPBERRY SACHER BITES 3/4 cup butter. 1/2 pound but ter. So impressive looking and delicious. Remove from heat. Glaze: 1/4 cup butter. Cool. 1/4 teaspoon salt. Bake at 350o F for 20 to 25 mi nutes. Garnish as desired (f resh whipped cream. 1 beaten egg. Makes: 96 squares ALMOND ROCHA CANDY
. 8 eggs. 2/3 cup all-purpose flour. 11/2 cups flour. Serves: at least 12. Refrigerate. 1 teaspoon vanilla. Place 2 rectangles on top of the remaining rectangles. remove from heat and stir in sugar. 1 pound suga r Melt and blend the two chocolates. 1 pound butter. 1 teaspoon vanilla. Sauce: Puree raspbe rries in blender and pour through cheesecloth to remove seeds. In another separate bowl mix together heavy cream. Pour into a greased. add sugar. Shape into small balls. sugar. Middle Layer: Melt margarine. 1 teaspoon vanilla. 1/3 cup creme de menthe. Note: Melt butter half way and add sugar-whisk so as not to separate. CHOCOLATE WONDERMENT 1/2 pound Bakers chocolate. Top Layer: 1/4 c up margarine. 1-1/2 cups sugar. Spread preserves on top and cut into 4 rect angles. Combine all three mixtures and put in loaf pan. Beat in eggs. sugar and vanilla well. 1 cap full vanilla. Bake a t 325o F for 15 to 20 minutes. 3 Tablespoo ns Kaluha. Cool completely and remove to serving dish. 12 ounces raspberry preserves. CREME DE MENTHE SQUARES Bottom Layer: 1/3 cup butter/margarine. Trim edges if necessary and cut in 2 x 1-inch bars and place on waxed paper. butter. Put into refrigerator and chill. raspberries. 6 ounces semi -sweet chocolate Melt butter and chocolate in saucepan. 2 cups graham cracker crumbs. butter and sugar . Cool for 10 min utes. 2/3 cup sugar. Sauce: 2 cups fresh or f rozen raspberries. Press into 13 x 9-inch ca ke pan. Top Layer: Me lt margarine and chips. 1 jar maraschino cherries (cut-up and drained). 1/2 cake paraffin wax Mix pineapple. Spread in greased 15 x 10 x 2-inch pan. Cool for 1 to 3 minutes. coconut. vanilla. 1-1/2 cups chocolate chips Bottom Layer: Melt butter and cocoa in saucepan. 1/3 cup cocoa. Chill. Cut in small squares. cherries. back and forth. Dip into chocolate. Stir in sugar and chill until served. Melt in microwave and stir until smooth. Spoon sauce over individual servings.
whipped cream. SANTA MOUSE FUDGE RECIPE 1 pound butter. cream. Add egg and vanilla. 1 cup o f sliced almonds. 1 cup sugar. Place in buttered 9 x 13-inch pan. Bake for 1 5 minutes at 350o F. 1 Tablespoon vanilla. 2 teas poons vanilla Preheat oven to 325o F. 1-1/2 cups mashed ripe bananas. softened. 1/2 cup margarine or bu tter. baking powder. Freezes well. Serve warm with a scoop of ice cream. 1/2 cup cocoa. Spoon remaining batter on top and swirl with a knife. Add cocoa to 1 /2 of mix. 1 cup water (or milk. Mix well and stir in nuts. 1/2 large Hershey chocolate bar. 2 cups sugar. 1 cu p dry cocoa (Hershey's). melted. Divide batter in half. 2 Tablespoons sugar. 1 teaspoon baking soda. 1/4 teaspoon salt. Wait until candy sets and then break into pieces. BAKED FUDGE This recipe creates a crusty top and yummy soft inside that are sure to please t he chocolate lovers among you. baking soda. Add sugar and cocoa and vanilla. 1/2 cup flour. Bake 15 to 20 minutes at 350o F. 1 package (small) butterscotch morsels Mix all ingredients and pour into lightly greased 9 x 9-inch square pan and bake in preheated oven at 350o F until middle still slightly jiggles. or evaporated milk if desired). margarine and sugar. 1 cup nutmeats Slowly stir over low heat until sugar is dissolved. 1 teaspoon baking powder. 1/4 cup light cream Base: Mix ingredients together and pat into a 9 x 9-inch greased pan. Place saucepan containing the candy in cold water. Blend in bananas. Set in a pan of hot water and bake for 45 minutes to an hour or until crusty on top and soft inside. 1 pound Velveeta processed cheese. 1/2 cup brown sugar. 1-1/2 cup graham cracker crumbs. cut squares larger and top with ice cre am. 1/2 cup of almonds In heavy iron pan put in butter. Cool 45 minute s and cut. cook until mixture is lemo n colored and grease is absorbed. 1/2 teaspoon salt. Cool and cut into squares. add to creamed mixture and mix well. Cook until velvety brown a nd mixture begins to smoke but is not burnt. Cool. Pour onto cookie sheet lined with f oil. Cream eggs and sugar. 1 egg. Pour into a 9 x 12-inch greased pan. Sift flour and cocoa together and add to mixture. Ma kes: 6-1/2 pounds. BLACK BOTTOM BANANA BARS 1/2 cup butter or margarine. Add melted butter. Ingredients for Topping: 4 Tablespoons margarine.1 stick butter (1/2 cup). sug ar and salt quickly without stirring to the "soft-ball stage" (238o F). and salt. Serves: 8. Add sliced almonds. 1-1/2 cups flour. If using as the main dessert. 4 pounds powdered sugar. YUMMY FUDGIES 1 can Eagle Brand milk. Topping: Place ingredients in top of double broiler. 1 cup butter. Melt 1/2 large Hershey chocolate bar and then top with almonds. Bake at 350o F for 25 minutes or until the bars t est done. When the bottom of the sa
. 1 teaspoon vanilla. Makes: 2-1/2 to 3 dozen. 1 Tablespoon butter. Chopped nuts as desired (or cherries. spread into a greased 13 x 9-inch baking pan. cool and cut. 1 teaspoon vanilla extr act. Remove and pour topping over base in pan. ALMOND SQUARES Ingredients for Base: 1 cup flour. or yogurt! PENUCHE FUDGE 2 cups brown sugar. 1-1/3 cups sugar. cream butter and sugar. 1 teaspoon vanilla. 1 c up flaked almond. 1 stick margarine (1/2 cup). 1/4 cup baking cocoa In a mixing bowl. beat until thorou ghly combined. 4 eggs. Combine flour. any added item you desire). water. Boil brown sugar. Boil f or 3 minutes. 1 package (small) chocolate chip mors els (semi-sweet). 1/2 cup chopped nuts Melt butter and cheese together on medium heat. Add butt er.
Drop candy from spoon on oiled wax paper or into oiled pan and cut in to squares. 2 eggs. Beat in the whole egg and two egg yolks. Combine the two mixtures and blend thoroughly. separated. 1 cup shopped nu ts. Sift flour. 1/4 teaspoon salt. you should watch it so your meringue does not burn. baking powder. begin to beat the candy until smooth and creamy. Beat the 2 egg w hites until stiff. 1 cup sugar. 1 whole egg. Sp rinkle nuts. and salt together. chocolate chips. Bake 35 minutes. Cream shortening. 1/4 cup butter. and sugars. ADOBE BARS 1/4 cup shortening. 1 teaspoon baking powder. 1 cup miniature marshmallows. 1 cup ligh t brown sugar (packed) Preheat oven to 350o F. 1-1/2 cups flour. and marshmallows over the batter. Fold in the brown sugar and spread this on top of the mixture . butter.ucepan is cool. Add vanilla and nutmeats. 1/2 cup semisweet chocolate pieces. Cool and cut into bars
. Spread batter in greased 9 x 13-inch pan.