In a small saucepan heat together butter or margarine and water just to boiling, stirring to melt butter or margarine.
Sift together powdered sugar, dry milk powder, cocoa powder and salt into a large mixer bowl.
(If powdered sugar mixture seems lumpy, sift again.)
Add melted butter mixture.
Stir until well blended. Stir in chopped nuts.
Turn into a buttered 8 x 8 x 2-inch pan. Chill several hours.
Cut into squares.
Makes about 1 1/2 pounds.
Melt chocolate with butter using blender.
Beat eggs well. Add powdered sugar; beat well.
Add vanilla.
Combine chocolate mixture and egg mixture; add nuts.
Line 8 x 8-inch pan with wax paper.
Pour fudge into pan.
Store in refrigerator 8 hours before cutting.
In saucepan heat together butter and water just to boiling, stirring to melt butter.
Sift together powdered sugar, dry milk powder and cocoa.
(If mixture seems lumpy, sift again.)
Add the butter mixture; stir until well combined.
Stir in nuts.
Turn into a buttered 8 x 8 x 2-inch baking pan.
Cover and chill several hours or until firm.
Cut into squares.
Makes about 1 1/2 pounds candy.
Melt margarine in saucepan.
Remove from heat and add peanut butter.
Blend together and then add cocoa, vanilla and powdered sugar.
Put into a 9-inch buttered pan and let stand until firm.
Melt butter or margarine and chocolate chips over double boiler and set aside.
In bowl, measure, then sift powdered sugar; add eggs and vanilla.
Pour melted chips and butter over mixture and beat with beater until it turns dull.
Add chopped nuts. Spread in greased 9 x 12 pan.
Pan will be full.
Refrigerate.
Melt oleo in boiler. Stir in milk and vanilla flavoring.
Add cocoa and powdered sugar, stirring constantly. Cook until candy glazes or about 3 to 4 minutes. Add nuts.
Pour into buttered dish. Cool and cut.
Melt chocolate chips, milk and butter over low heat.
Take off heat and add peanut butter and powdered sugar.
Pour into greased pan; cool and cut into squares.
Combine brown sugar, butter, salt and the 1/2 cup milk. Bring to a boil, and boil for 2 minutes.
Add peanut butter, vanilla and powdered sugar.
Pour into greased 9x9-inch pan and allow to cool.
Measure all ingredients first.
Melt butter or margarine.
Add cocoa.
Stir in powdered sugar quickly.
Add vanilla last.
Spray loaf pan with Pam.
Let stand in pan 1 hour, then it's ready to devour.
Melt margarine; add chocolate morsels until melted.
Add powdered sugar and mix well.
Add evaporated milk as needed.
Add walnuts.
Butter pan and pour mixture into pan.
Let set.
Melt cheese, chocolate chips and oleo together in microwave or double boiler. Add powdered sugar and nuts.
Put into 9-inch square dish and refrigerate. When chilled, cut into squares.
Bring margarine, cocoa and milk to full boil.
Add powdered sugar and vanilla.
Remove from heat.
(Add nuts, if desired.) Pour into buttered pan and cool before serving.
Melt chocolate cremes in microwave.
Add peanut butter and vanilla.
Mix well.
Add powdered sugar.
Spray dish with Pam. Pour into dish.
Cut in squares before gets too cool.
lend. Using electric mixer, beat sugar and butter in large bowl
late.
For glaze, combine powdered sugar and milk, using more or
olled shape.
Sprinkle with powdered sugar right before serving. You can
Beat shortening and butter until light,gradually add 1 1/2 cups powdered sugar,beating constantly.
Beat in egg,vanilla and almond extract to mix well.
Sift together flour,baking soda,cream of tarter and salt.
Stir in nuts.
Drop by teaspoonfuls 1 inch apart onto ungreased baking sheet.
Bake at 400 for 8-10 minutes.
Remove to cooling racks and while still warm,roll in powdered sugar,when cool roll in powdered sugar again.
Cream shortening and butter; gradually add powdered sugar, creaming well.
Add egg and flavorings; beat until fluffy.
Stir in pecans; drop small spoonfuls (or shape into small balls or crescents) on ungreased baking sheets.
Bake at 400\u00b0 for 8 to 10 minutes or until creamy tan color.
While hot, roll in powdered sugar.
Makes 6 1/2 to 7 dozen.
In a small bowl stir together powdered sugar and unsweetened cocoa.
Chocolate Powdered Sugar is quite light in color. Dark chocolate cookies show it off best.
In large mixing bowl, beat the butter about 10 minutes.
Add egg yolk and powdered sugar; beat 10 minutes longer.
Add enough flour to make a semi-sweet dough.
Roll in balls and place on cookie sheet that is lined with wax paper, about 2-inches apart. Bake about 20 minutes in a 350\u00b0 oven.
Remove from cookie sheets. Place on wax paper-lined cookie sheets, which are dusted with powdered sugar.
When cool, sift powdered sugar over the balls. Will keep in Tupperware or in freezer.