1 cup milk 1-2 squares unsweetened chocolate (cut) or 3-4 tablespoons cocoa. 2 Cups Sugar 1 teaspoon Corn Syrup ½ cup nuts 1 teaspoon vanilla 2 tablespoons butter Stir in sugar, milk, chocolate or cocoa, and corn syrup. Cook to 236. Remove from heat, add 2 tablespoons butter. Cool without stirring to lukewarm. Add Vanilla. Beat until thick and no longer glossy. Add nuts.Read More →
2 oz. Instant coffee 4 Cups of sugar 3 Cups of boiling water 100 proof bourbon Mix and let set to cool, then skim off scum. When cool, add 2 cups of 100 proof bourbon. Put in two quart bottles and add 1 Vanilla bean to each. Store for 2 weeks, but 1 year is better.Read More →
½ cup butter or margarine 2 cups peanut butter, preferably chunk-style 1 (1-pound) box powdered sugar 3 cups oven-toasted rice cereal 1 (6-ounce) package semisweet chocolate pieces ¼ stick paraffin Cream together butter, peanut butter and powdered-sugar in large bowl. Stir in rice cereal. Shape into ¾-inch balls and chill. Combine chocolate pieces and paraffin in top of double boiler. Heat over simmering water until melted, stirring lightly. Pick up each ball with wood pick or wooden skewer, dip into chocolate until coated then place on wax-paper-lined tray. Remove wood pick, fill bare spots (if any) with chocolate using spoon. Cool or chill until set.Read More →
1 Cup pineapple tidbits 1 Cup crushed pineapple 2 Cups mandarin Orange 1 Cup sugar 2 Tablespoons flour 3 beaten egg yolks 1 ¾ cup juice from fruit 1# acenti de Pepe macaroni 1 bag mini marshmallows 1 large carton Cool Whip. salt Drain fruit (Pineapple, mandarin orange) but keep juice. Store fruit in refrigerator. Combine 1 cup sugar, 2 tablespoons flour, dash of salt, egg yolks, and 1/ ¾ cups juice from fruit. Cook until thick and let cool. Cook macaroni and let cool. Mix thickened juice and macaroni and leave in refrigerator overnight. Mix fruit with marshmallows, cool whip, macaroni / juice mixture.Read More →
¼ cup margarine or butter, melted 4 ½ teaspoons Lea & Perrins Worcestershire Sauce 1 ¼ teaspoons Lawry’s Seasoned Salt 8 Cups of your favorite Chex brand Cereals (Corn, Rice and/or Wheat) 1 cup Planters mixed nuts or Peanuts 1 cup pretzels Combine margarine, Worcestershire sauce, seasoned salt; mix well. Pour cereals, nuts and pretzels into large glad-lock zipper bag. Pour margarine mixture over cereal mixture inside zipper bag. Seal top of bag securely. Shake bag until all pieces are evenly coated. Pour contents of bag into large microwave-safe bowl. Microwave on High 5 to 6 minutes, stirring thoroughly every 2 minutes. While stirring, makeRead More →
3 tablespoons margarine 1 package (10 oz. About 40) regular marshmallows or 4 cups miniature marshmallows 6 cups Kellogg’s Rice Krispies cereal Vegetable cooking spray Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice kripsies, stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13x9x2-inch pan coated with -cooking spray. Cut into 2×2-inch squares when cool.Read More →
2 16 ½ ounce packages of Hash Browns ½ cup melted butter 1 teaspoon salt ¼ teaspoon pepper ½ cup chopped onions 1 cup shredded sharp cheese 1 can cream of chicken soup (undiluted) 1 pint sour cream 2 cups crushed corn flakes (mixed with ¼ cup melted butter) Defrost potatoes in large bowl. Combine ½ cup melted butter, salt, pepper, onions, soup, sour cream, cheese and mix. Pour in creased casserole. Cover with corn flakes. Bake 350 degrees for approximately 45 minutes.Read More →
2 Cups Sugar 2 Egg Whites ½ Cup White Syrup 1/3 Cup hot water 1 Cup Nuts Boil water, sugar and syrup together till it forms a hard ball when dropped in cold water. Then pour slowly over well beaten whites and heat until stiff. Add nutsRead More →
1 ½ Cup Sugar 1 ½ Cup Light Karo 1/8 teaspoon Salt 2/3 Cup Water 2 Cups Raw Virginia Peanuts 2 Tablespoons Butter 1 teaspoon vanilla 1 Tablespoon baking soda Bring 1 ½ Cup sugar, ½ Cup light Karo, 1/8 teaspoon salt, 2/3 Cup water to a boil and boil to 232 degrees F. Add 2 Cups raw Virginia Peanuts, 2 Tablespoons Butter. Stir Constantly and cook to 300 degrees. Remove from fire and quickly add 1 teaspoon vanilla and 1 Tablespoon baking soda. Stir around 6 times, pour onto a greased cookie sheet. Spread four ways, one time from the center. Cool and crack.Read More →