e been making my own candy glass for years, and while
Melt butter.
Pour over candy, pecans, dates and coconut; mix well.
Beat eggs; add sugar and cream.
Dissolve soda in milk; add to eggs and sugar.
Add flour. Pour this over fruit mixture; mix well.
Bake in greased and floured tube pan at 250\u00b0 for 2 hours.
Cream together until light butter and sugar.
Add eggs; beat in one at a time.
Add buttermilk with soda.
Dissolve.
Mix in large bowl flour, chopped candy, pecans and coconut.
Bake at 350\u00b0 for 2 1/2 to 3 hours.
vermix).
Place the pecans and the chilled candy bars in a
eat, stirring occasionally until a candy thermometer reads 234 degrees- 240
Put candy bars in large pan and melt with margarine, stirring until mixture is smooth and creamy.
Remove from fire and add sugar, cooling slightly.
In bowl, sift together flour, salt, baking soda.
Put Milky Way mixture in large mixing bowl. Alternately add flour and buttermilk until all is used.
Add pecans.
Pour into greased and floured tube pan that the bottom has been lined with wax paper.
Bake at 350\u00b0 for 1 hour or until test for done.
In a large pan, mix together all ingredients, except the pecans.
Cook to a soft ball.
(Use candy thermometer.) Cool.
Add chopped pecans and beat hard until mixture is stiff and creamy. When stiff, drop with a teaspoon onto a greased cookie sheet about 4-inches in diameter.
Press whole pecans on top of each one. Wrap pralines in oiled or waxed paper.
25 degrees F.
To candy pecans, place on a large ungreased
PREPARATION:
Mix all ingredients in large bowl. Chill 2 hours or until firm enough to handle. Shape chilled mixture into 1-inch balls. To make these more festive, dip in white chocolate or press a pecan into each candy before serving. Store in a tightly covered container in the refrigerator.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350\u00b0 oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
old in the raisins and pecans.
Cover the mixture tightly
Mix together 1 box confectioners sugar, Eagle Brand milk and vanilla, then thicken with coconut and then add as many pecans as desired.
Mix well.
Put in freezer for 2 to 3 hours or until extremely stiff, then roll in balls, using the other box of confectioners sugar to roll in.
Set aside.
Melt 1/2 to 3/4 of a block of paraffin and 1 box of Baker's semi-sweet chocolate.
Mix sugar, milk, margarine, pecans, coconut and vanilla together.
Roll into small balls and place on a wax paper lined cookie sheet.
Chill in refrigerator.
In a double boiler melt chocolate chips and paraffin.
Take a toothpick and dip each chocolate ball in chocolate mixture.
Twist toothpick to remove. One toothpick will do a whole recipe.
Makes about 60 pieces.
Cream milk, margarine, vanilla, pecans and coconut.
Add sugar; mix well.
Roll in small balls and chill about 1 hour. Put a toothpick in each ball.
In top of double boiler, melt chocolate and paraffin.
Dip chilled balls in hot chocolate and put on wax paper.
Remove toothpick.
Keep chocolate hot while coating.
Do not try to double recipe.
Add the first 4 ingredients together in medium saucepan. Begin cooking on medium heat.
Meanwhile, put a cube of ice in water in small bowl.
Also, prepare a platter or cake pan with butter or lay out plastic wrap for the drop method.
Stir while cooking.
When candy forms a soft ball in ice water, add last 4 ingredients, stirring quickly.
Remove from heat.
Quickly drop from spoon (to look like round cookies) or pour all in a cake pan and cut when cooled.
If you have a large family, it's best to double this recipe.
Cook slowly until soft-ball stage and set off. Add vanilla. When lukewarm, add pecans. Beat until stiff like. Pour into greased pan. Can halve the recipe.
Melt candy bars and 1 stick margarine; set aside.
Cream sugar and 1 stick margarine.
Add beaten eggs.
Blend with buttermilk; add melted candy and margarine mixture.
Add pecans.
Bake in a tube pan at 325\u00b0 for 70 minutes.
ater (300 degrees on a candy thermometer).
Pour mixture on
Combine candy bars and 1/2 cup
yrup, stirring often, until a candy thermometer reads 235 degrees F
Preheat oven to 350 degrees.
Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
Cream butter and sugars together.
Beat in eggs one at a time until smooth.
Add vanilla.
Mix in baking soda and flour.
Stir in remaining ingredients with a spoon.
Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
Bake 8 to 10 minutes.
Watch carefully as melted candy may burn.
Cool 5 minutes on cookie sheets before removing to wire rack.