Line 2 large cookie sheets with aluminum foil.
Over hot (not boiling) water, melt white coating, stirring frequently until smooth.
Remove from heat.
While holding pretzel rod over saucepan, spoon melted white coating over pretzel within 1 inch of the top.
Shake off excess.
Sprinkle with nonpareils, colored sugars or sprinkles; place on prepared cookie sheets.
Repeat with remaining pretzel rods.
(If coating becomes too thick, place over hot water or low heat.)
Refrigerate to set coating.
Place almond bark in a glass bowl.
Microwave on full power for 1 minute and 30 seconds.
Stir.
Repeat for additional 1 minute.
Stir or melt according to double boiler directions.
Add nuts and marshmallows, stir.
Add milk, stir until completely mixed.
Shape into candy bar, chill until set.
Place chocolate flavored coating in glass mixing bowl and melt according to directions.
Dip candy bars into melted chocolate flavored coating.
Set on waxed paper to cool and dry.
minute; stir the chocolate coating, and continue microwaving at 30
In a large bowl, combine popcorn, cereal and peanuts.
Melt coating in microwave according to package directions.
Stir in peanut butter.
Pour over popcorn mixture and stir to coat. Spread evenly on waxed paper.
Allow to set for at least 2 hours. Store in airtight container.
Yields 5 to 6 quarts.
In mixing bowl, cream butter and brown sugar.
Beat in egg and vanilla.
Combine flour, baking soda and salt, add to the creamed mixture.
Stir in oats.
Pressed into greased 15x10 baking pan.
Bake at 350 degrees for 10-15 minutes or until golden brown.
Cool on wire rack.
In a microwave safe bowl, melt caramels and water.
Spread over crust, Sprinkle with chips, nuts and M&M's.
Gently press into caramel mixture.
Melt confectionery coating, drizzle over top.
Cut into bars.
In a mixing bowl, combine sugar, peanut butter and butter. Mix well.
Shape into 1-inch balls and place on a wax paper lined cookie sheet.
Chill for 30 minutes or until firm.
Meanwhile, melt the almond coating in a double boiler or microwave-safe bowl. Dip balls and place on waxed paper to harden.
Yields 2 dozen.
Seasoned Flour Coating:
In a container, combine
or 30 minutes (the flour coating seals in the juices and
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
Preheat oven to 350\u00b0.
Sift flour and salt onto wax paper. Beat together margarine, sugar, egg and vanilla in large bowl until well mixed.
Blend in flour mixture.
Stir in chocolate pieces.
Shape dough into logs, 2 x 1/2-inch.
Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until cookies are set. Cool on wire racks.
Dip ends of cookies into chocolate coating. Lightly sprinkle on the sprinkles.
Line cookie sheets with waxed paper.
Place candy coating in medium microwave-safe bowl or 4-cup microwave-safe measuring cup. Microwave on Medium for 3 to 4 minutes, stirring once halfway through melting.
Stir in chow mein noodles and peanuts.
Drop by teaspoons onto waxed paper-lined cookie sheets.
Let stand until set.
Store in refrigerator.
Makes 3 dozen cookies.
Melt coating in microwave; stir until smooth.
Add cereal; blend until thoroughly coated.
Pour onto waxed paper and spread thinly.
Let stand until hardened.
Break into pieces and enjoy.
Cream butter, sugar, vanilla and peanut butter. Roll into balls; then flatten. Dip in chocolate coating.
efore dipping into chocolate coating.
After coating, loosely cover. Store in
he chicken moist so the coating will hold on to it
Combine first 6 ingredients. This may be stored in an airtight container in the freezer. Mix before using to redistribute the seasonings.
To make fried fish; dip fish in buttermilk, then roll in coating mix. Heat approximately 3\" oil in a large skillet to 375\u00b0F Fry one piece at a time until golden brown, 4-6 minutes.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added