stirring constantly.
Cook until candy thermometer registers 275 (soft-crack
Preheat oven to 325\u00b0F.
Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin. Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.
Press into 9-inch pie plate.
Bake in 325\u00b0F oven for 15 minutes or until lightly browned. Cool.
Spoon ice cream evenly into pie crust.
Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle. Freeze.
Remove peanut brittle bag from box and put a couple of small holes in it, then wrap it in a kitchen towel and with a butcher knife handle, pound candy until it is in very small pieces, turning bag. Dump Cool Whip and candy pieces in a large bowl and mix well. Put this mixture into your pie crust and cover with plastic lid that came with the crust. Let chill at least 24 hours before serving. Serve topped with whipped cream. Yum, yum.
Place sugar, glucose and liquid into a saucepan.
Bring to the boil, stirring constantly.
When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
Divide coconut and add to both; beat till thick.
Put into a greased tin, pressing firmly.
Allow to become quite cold before cutting.
Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
Enjoy!
nd the vanilla, almond, and coconut extracts. Do not overmix the
>COCONUT
25 degrees F. Spread the coconut evenly onto a baking sheet
Mix potatoes and sugar.
Add butter, coconut, vanilla and salt.
Blend well.
Press into ungreased pan, so that candy is about 1-inch thick.
Melt chocolate and pour over candy.
When firm, cut into 1-inch squares.
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Combine first 5 ingredients into 3-quart pan.
Cook over medium heat until sugar dissolves.
Add cashews and coconut. Increase heat to high.
Stir constantly until mixture becomes light brown.
Remove from heat.
Spread coconut evenly over a buttered baking sheet.
In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.
Mix first four ingredients together.
Chill 30 minutes.
Roll into small balls.
Chill candy balls in refrigerator.
Mix CandiQuick by directions on package.
Take candy balls out of refrigerator and dip them in CandiQuick.
Place on wax paper until chocolate is dry.
Cream butter and sugar until smooth.
Add eggs, 2 cups flour and milk alternately.
Take 1 cup flour, dates, pecans, coconut and candy slices.
Dredge all ingredients in the
cup of flour, then mix well with
the batter.
Pour into tube pan.
Bake at 250\u00b0 for 2 hours.
Mix margarine, powdered sugar and milk with an electric mixer. Add coconut and nuts; mix with hands.
Press on a cookie sheet, covered with wax paper.
Double paper back over candy and chill overnight.
Mix the dates, pecans, coconut and candy (coated with flour before cutting up).
Cream together the Crisco, oleo, sugar, eggs, salt and soda.
Add the 2 1/2 cups flour, alternating with buttermilk to the creamed mixture, then add the first mixture to all and mix well.
Bake in a greased and floured tube pan at 325\u00b0 for 1 to 1 1/2 hours.
In a large saucepan, melt the butter over low heat but do not allow to brown.
Whisk in the condensed milk, vanilla and salt. Then add the confectioners sugar, coconut and pecans.
Mix quickly; you will have to use your hands.
Coat a 9 x 13-inch baking pan with vegetable spray.
Transfer the candy mixture to the pan and pat it in place firmly, using the palm of your hand to smooth the surface evenly.
Cover and store in the coldest part of your refrigerator overnight.
Melt oleo; add milk, sugar and coconut.
Mix well.
Chill until easy to handle and then form into small balls.
Chill again until firm.
Melt chocolate chips over warm water.
Stir until smooth, then dip the bottom of each ball into the chocolate using a toothpick.
Harden on waxed paper.
Put the sugar and milk of the coconut together in a saucepan. Cook for 5 minutes.
Add coconut and cook 10 more minutes longer, stirring constantly.
Pour into greased pans and cool.
Cut into squares.
Put in a cool place for 2 days to harden.
Mix sugar, milk, butter, coconut and pecans.
Shape into 1-inch balls.
Place a toothpick in each ball.
Place in refrigerator to chill.
Melt chocolate.
Dip chilled balls in chocolate and place on waxed paper to cool.
Ease toothpicks out of balls after they have been dipped in chocolate.
Yields 3 dozen.