YIISolutions

Raspberry Fudge 1 (12 ounce) package Hershey’s raspberry chocolate chips 1 can dark chocolate frosting 1 cup chopped nuts (use your favorite) Line an 8-inch pan with aluminum foil, letting foil hang over the edges for easy removal). Melt chips. When melted, remove from heat and quickly stir in frosting then the nuts. Pour into pan. Refrigerate for a couple of hours. Remove from pan and remove foil. Cut into squares and store in refrigerator Variations: You can also do this with milk chocolate chips and milk chocolate frosting, butterscotch chips and vanilla frosting or semisweet chocolate chips and dark chocolate frosting. You can also stir in miniature marshmallows. Just use your imagination for different combinations! Cran-Raspberry Sherbet Mold 2 (3 ounce) boxes raspberry Jell-O 1 1/2 cups boiling water 1 (16 ounce) can jellied cranberry sauce 2 cups raspberry sherbet, softened 1 tablespoon lemon juice In large bowl, dissolve Jell-O in boiling water. Stir in cra...

Anise-Honey Chews You may substitute any other flavoring, herb, or spice for the star anise. 1 cup honey 1 1/2 teaspoons star anise, finely ground The star anise will grind easily in a blender. In a small saucepan, cook the honey and anise together over low heat until the mixture reaches the firm-ball stage. Pour the mixture into a very lightly greased soup bowl and allow it to cool somewhat. When the honey mixture is cool enough to handle, tear off bits and shape them into balls between the palms of your hands, then place them on a dry plate to set. When the candy is well set, wrap each piece in wax paper. Carrot Fudge If you love carrot cake, you’ll love this recipe! 1 1/2 cups peeled and grated young carrots 3 1/2 cups granulated sugar 1/2 cup sweetened condensed milk 1/2 cup water 1/2 teaspoon lemon extract 1/2 cup chopped walnuts Butter upper sides of a 3-quart saucepan; measure all ingredients except lemon extract and nuts into the saucepan. Grease and line a...

Maple Peanut Squares (no-bake) 3/4 cup peanut butter 1/2 cup maple syrup 1 1/2 cups nonfat dry milk powder 2 to 3 tablespoons chopped peanuts Mix the peanut butter and maple syrup until well blended. Add the milk powder, stir well. Spread the mixture into a loaf pan. Pat it down to make an even layer. Sprinkle the peanuts over the mixture and press gently. Chill 1 hour. Cut into 1-inch squares. Keep covered and chilled until you serve. Makes about 32 squares. Date Sticks Easy Recipes 3 eggs, well beaten 1 cup granulated sugar 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons vanilla extract 1 tablespoon water 1 cup nutmeats 1 cup dates Mix together well. Spread out in a thin sheet on a jellyroll pan; bake for 20 minutes at 350 degrees F. While hot, cut into long strips and roll the strips in confectioners’ sugar. Mango Raspberry Jam 3 cups finely chopped, pitted, peeled mangoes (about 3 pounds) 1 1/2 cups crushed red raspberries (about 1 1/...

Posse Fudge Easy Recipes 1 (7 ounce) Hershey milk chocolate bar 2 (4 ounce) German chocolate bars 2 (12 ounce) bags semisweet chocolate chips 1 (16 ounce) bag marshmallows 1 (13 ounce) jar Marshmallow  Famous Baked Green Beans 1 (20 ounce) can French-style green beans 1 can cream of mushroom soup 1 teaspoon soy sauce 1 can French-fried onions Mix beans, soup and soy sauce. Pour into a casserole. Top with onions. Bake at 375 degrees F for 15 to 20 minutes until bubbly. Hershey’s Syrup 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 1 cup water 1 teaspoon vanilla extract Dash of salt Combine cocoa, sugar and salt in a saucepan. Add water and mix until smooth. Bring mixture to a boil. Allow it to boil for one minute, being careful that it does not boil over. Remove from heat. When cool, add vanilla extract. Strawberry-Banana Ice Cream 1 small box strawberry gelatin 1 1/2 cups hot water 3 cups granulated sugar 3 pints half-and-half or whipp...

Guinness Truffles Easy Recipes 3/4 cup whipping cream 1/2 pound milk chocolate 1 pound dark chocolate 3 tablespoons butter 2 tablespoons Guinness Stout Cocoa powder Melt butter and cooking chocolate over hot water. Add cream and whisk until mixed well. Remove from heat and stir in Stout. Chill until firm. Melt dark chocolate over hot water, stirring until smooth. Remove from heat. With chilled chocolate and stout mixture, make 1-inch balls with a spoon and by rolling between your cocoa-dusted hands. Dip balls in warm dark chocolate until coated. Place in a plate of cocoa power, roll to coat and refrigerate until very firm. Store in layers in an airtight container, placing a piece of parchment paper between the layers. Store truffles in the refrigerator.

Goo Goo Clusters Recipe 1 large bag miniature marshmallows 1 bag chocolate chips 2 cups dry roasted peanuts 1 can Eagle Brand sweetened condensed milk 2 teaspoons butter Melt chocolate chips in pan with sweetened condensed milk. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour into buttered pan. Chill 2 hours, then cut. Torta de Platanos Recipe 2 large platanos (plantains) 4 tablespoons butter 3 eggs, beaten 1 cup mild grated Cheddar cheese Preheat oven to 350 degrees F. Peel platanos and cut into small pieces. Melt butter in a heavy skillet and brown platanos. Transfer to a buttered baking dish. Pour over beaten eggs, then cover with grated cheese. Bake for 30 minutes. Butter Rum Ham and Pineapple 1 1/2 pounds fully cooked, boneless ham 2 tablespoons butter 2 tablespoons brown sugar 2 tablespoons rum extract 1/2 peeled/cored pineapple Preheat 2-sided tabletop grill. Cut four ...

Hillbilly Fudge Recipe Recipe 2 cups granulated sugar 1/2 cup milk 4 tablespoons cocoa 1/2 cup margarine 1/2 cup peanut butter 3 cups oatmeal Boil sugar milk, cocoa and margarine for 1 minute, then add peanut butter and oatmeal. Put into a 9-inch square pan. Bake at 325 degrees F for about 20 to 25 minutes.

Coconut Mounds Recipe 1 1/2 pounds confectioners’ sugar 2 cusp chopped nuts 1 can sweetened condensed milk 7 ounces flaked coconut 3 (6 ounce) packages semisweet chocolate chips 1/8 bar paraffin Mix confectioners’ sugar, nuts, sweetened condensed milk and coconut in a large bowl. The mixture will be dry. Pat into a flat pan and refrigerate overnight. Remove from refrigerator and form into small balls. Return to refrigerator. Melt chocolate chips and paraffin. Dip balls into chocolate. White Chocolate Fudge 8 ounces cream cheese, softened 4 cups sifted confectioners’ sugar 1 1/2 teaspoons vanilla extract 12 ounces vanilla-flavored candy coating, melted 3/4 cup chopped pecans Beat cream cheese at medium speed with an electric mixer until smooth; gradually add sugar and vanilla extract, beating well. Stir in candy coating and pecans. Spread into a buttered 8-inch square pan; refrigerate until firm. Cut into small squares.

Hints for Making Good Fudge Fudge is made of sugar syrups and requires the use of a candy thermometer. Before making the candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212 degrees F (100 degrees C). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup. To prevent sugary fudge, use a heavy saucepan with straight sides. Stir while mixture heats so candy will not stick and burn. For creamy fudge, remove sugar crystals from pan above the boiling level. To do this, wipe sides of pan with wet pastry brush OR use part of butter in the recipe to grease pan OR when candy boils, cover pan for 1 minute to allow steam to wash down the crystals. Almond Creme Spritz Cookies (T&T) There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time. 1) Don’t grease cookie sheets. 2...

Butter Toffee Recipe 5 cups granulated sugar 1 cup water 2 1/2 pounds (10 sticks) sweet cream butter 2 cups whole, shelled almonds 24 ounces semisweet or milk chocolate bars or chips (for coating) 3 cups almonds, ground Grease two 9 x 13-inch baking pans with vegetable oil. Combine sugar and water in a 4-quart saucepan. Cook over medium heat, stirring constantly, until the mixture registers 231 degrees F on a candy thermometer. Add butter slowly until all is melted. Add whole almonds and cook until they are golden brown. Pour mixture into prepared pans (mixture should be about 1/2 inch deep) and immerse pans in ice water to harden toffee. Remove toffee onto wax paper or parchment paper. Melt chocolate in a double boiler. Coat the top side of the toffee with half the melted chocolate and sprinkle with half the ground almonds. Repeat on underside of toffee. Makes about 3 pounds. Okra Gumbo Recipe 4 bunches green onions, cleaned and chopped 2 fryers, boiled and deboned (re...

McCall’s Fudge 3 cups granulated sugar 1 envelope Knox unflavored gelatine 1 cup milk 2 tablespoons light corn syrup 3 ounces unsweetened chocolate squares 1 1/4 cups butter or margarine 2 teaspoons vanilla extract 1 cup walnuts, coarsely chopped Butter an 8-inch square pan. In a 3 1/2-quart saucepan, mix sugar with dry gelatine. Add milk, corn syrup, chocolate and butter. Cook over medium heat, stirring frequently, to 238 degrees F on candy thermometer, or until a little in cold water forms a soft ball that flattens when removed from water. Remove from heat; pour into a large mixing bowl. Stir in vanilla extract. Cool 25 minutes. Beat with wooden spoon until candy thickens. Stir in walnuts. Spread in prepared pan. Let cool; then cut into squares. Makes about 2 1/2 pounds. For variations, in place of walnuts stir in 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle. Cucumber Rings Rec...

Kentucky Bourbon Balls Recipe Makes about 12 dozen. 2 pounds confectioners’ sugar, divided 3/4 cup good bourbon 1 cup chopped pecans 1/4 pound butter, softened to room temperature 1/2 pound bittersweet chocolate Soak chopped pecans in bourbon overnight or longer in an airtight container. Using a strainer, drain remaining bourbon from pecans; mix the liquid with 1 pound confectioners’ sugar. Cream the remaining 1 pound confectioners’ sugar with 1/4 pound butter. Combine the two mixes and blend well. Add the pecans and combine thoroughly. Chill mixture until firm, then roll into small (1 inch or smaller) balls. Place the balls on a cookie sheet, then place in freezer; leave until frozen through. Carefully melt chocolate in the top of a double boiler. Working in small batches, dip the frozen bourbon balls in the melted chocolate and place on parchment paper until chocolate is firm. Store in a sealed container in a cool place.

Caramel Candy Recipe 2 cups granulated sugar 2 cups whipping cream 2 cups chopped pecans 1 3/4 cups light corn syrup 1/2 cup butter Pinch of salt 1 teaspoon vanilla extract Mix first 5 ingredients together and cook slowly in heavy 4-quart boiler (or pot large enough to keep from boiling over) to firm ball stage (238 degrees F on candy thermometer). Add salt and vanilla extract. Pour into buttered 12 x 9-inch pan and let cool. This will take several hours. When cool, cut into squares and wrap in wax paper. Will keep for several weeks. Makes about 9 dozen pieces.

Easy Double Decker Fudge Recipe 1 cup peanut butter chips 1 (14 ounce) can sweetened condensed milk, divided 2 tablespoons butter or margarine, softened 1 cup semisweet chocolate chips 1 teaspoon vanilla extract, divided Line 8-inch square pan or 9 x 5-inch loaf pan with foil. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave-safe bowl. Place chocolate chips and remaining sweetened condensed milk in second medium microwave-safe bowl. Microwave bowl with peanut butter chips at HIGH (100%) 1 minutes or until chips are melted and mixture is smooth when stirred; stir in 1/2 teaspoon vanilla extract. Immediately pour and spread evenly into the prepared pan. Microwave bowl with chocolate chips at HIGH 1 minutes or until chips are melted and mixture is smooth when stirred; stir in remaining 1/2 teaspoon vanilla extract. Immediately pour and spread evenly over peanut butter layer; cool. Cover. Refrigerate until firm. Remove from pan; place on cu...

Butter Almond Rose Mints Recipe 24 ounces cream cheese, softened 1 tablespoon milk 3 1/2 cups confectioners’ sugar 1/4 teaspoon butter extract 1/4 teaspoon almond extract 2 or 3 drops red food coloring Beat cream cheese with milk until smooth. Add remaining ingredients and beat until well blended. Press small amounts of mixture into candy molds. Remove from molds and allow to air-dry at room temperature for 4 to 6 hours.

Buttery Nut Caramels Recipe 1 cup butter (no substitutes!) 2 1/4 cups packed light brown sugar Dash of salt 1 cup light corn syrup 1 (14 ounce) can sweetened condensed milk 1 1/2 teaspoons vanilla extract 3/4 cup coarsely chopped nuts Butter a 9-inch square pan and set aside (do not over-butter or the caramels will be greasy). Melt butter in a heavy 3-quart saucepan over medium heat; stir in brown sugar and salt. Stir in corn syrup. Slowly pour in milk, stirring constantly until combined. Using a candy thermometer, cook to 248 degrees F (about 25 minutes), stirring occasionally (the mixture will be very bubbly). Remove saucepan from heat and stir in vanilla extract and nuts. Immediately pour into prepared pan. Let candy cool completely before cutting into 1-inch squares. Wrap each square in wax paper or plastic wrap and store in an airtight container at room temperature. Makes about 2 pounds (about 64 pieces). Make-Ahead Tip: Prepare and wrap caramels. Store tightly covered in ...

Eggnog Fudge Recipe 1/8 cup butter or margarine (1/4 stick) 3 cups granulated sugar 1 cup eggnog (full strength – no “lite” eggnogs) 6 ounces white chips (about 1/2 package)     or 6 ounces butterscotch chips (about 1/2 package) 1 1/2 cups mini-marshmallows 1 cup almonds, chopped (optional) 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Line a 9-inch square pan with aluminum foil and set aside. Keep butter chilled in the refrigerator. Spray sides of a large saucepan with butter-flavor nonstick spray (e.g. Butter Flavor PAM). Heat eggnog and sugar at medium setting. Bring to a rolling boil (medium to medium-high heat) while stirring constantly with a wooden spoon. Boil for 2 full minutes by the clock. Now fold in the marshmallows, cinnamon, and nutmeg; the boil will probably stop until the marshmallows completely dissolved. Bring back to a rolling boil for another 6 full minutes by the clock (start timing once the boil resumes). Stir continuously. The ...