Butter a 9 x 13-inch pan.
Pour about 1/2 of the nuts on the bottom.
Melt together in microwave, the peanut butter chips and margarine.
Add condensed milk and stir to smooth consistency. Fold in marshmallows and press mixture on top of nuts.
Press mixture down.
(It helps to wet hands under faucet) and top with rest of nuts.
Press nuts down firmly.
Let set and cut into bars of desired size.
The taste is similar to Salted Nut Roll candy bars.
Cook together sugar, dates and Pet milk until it forms a soft ball in cold water.
Cool to lukewarm.
Beat a few strokes.
Add nuts and butter.
Knead on a tabletop.
Knead well into powdered sugar.
It will be firm, but not stiff.
Roll into cylinder mold. Let stand 24 hours before slicing.
This recipe will make 2 or 3 rolls.
Slice only enough for occasion.
Place in tin; will keep several weeks.
lightly floured board.
Roll into 16 x 12-inch
Melt marshmallows (add a little water).
Cut gum candy, raisins, cherries and nuts.
Add to marshmallows.
Add graham cracker crumbs (1 1/2 bags).
Form into 2 rolls and roll in remaining graham cracker crumbs.
Wrap in wax paper and keep in refrigerator.
Combine sugar
and
milk
in
a heavy saucepan and cook over medium heat
to
the soft ball stage.
Add dates and boil for 3 more minutes, or until the candy leaves the sides of the pan. Remove from heat; add butter and vanilla, along with the nuts and beat
to
the
desired
consistency.
Roll in a damp cloth and allow to stand.
Slice and serve.
Martha's Nut Roll is a Georgia recipe.
The nuts should be very fine, but not like flour.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
In large mixing bowl, combine 4 cups powdered sugar, coconut, butter, salt, milk and vanilla.
Beat at medium speed, scraping bowl often, until light and fluffy (4 to 5 minutes).
By hand, knead in 1 cup powdered sugar.
(Dough may be soft.)
Form teaspoon around each nut; roll into ball.
Refrigerate until firm (2 hours).
br>Place 1 of the candy bars with \"wheels\" (and some
Cook dates, sugar and water to soft ball stage; add nuts and beat until very stiff.
Pour onto wet cotton tea towel and form into a roll the size of 50 cent piece, then wrap in waxed paper. Slice as you serve.
Cook milk and sugar to soft ball stage.
Remove from heat.
Add butter and dates.
Beat until dates dissolve or until moderately firm.
Add nuts and vanilla; beat until it begins to stiffen.
Pour on a wet cloth and roll into a stick.
Let cool, slice and eat.
Get one lifesaver roll pkg and tape 4 peppermints to it as if they were the wheels (double-sided tape works great).
Then for the engineer box use a Hershey's nugget and tape on top of the lifesaver roll.
For the steam stack use a Hershey's kiss, tape that on top of the lifesaver roll on the opposite end.
That simple.
Dissolve yeast in warm water. Add cream. Cream together butter, shortening, and sugar. Add eggs one at a time. Sift flour and salt together, add alternating with yeast mixture. Beat well until dough no longer sticks to hands. Cover with wax paper and refrigerate overnight. Cut dough into four parts. Roll out each part on floured board until thin. Spread with favorite nut filling or poppy seed filling. Roll up like jelly roll. Place on greased baking sheet and let rise for 1 hour. Bake at 350\u00b0 for 50 minutes. Makes four nut rolls.
In a mixing bowl, coat the bowl with butter, then leave the remaining butter in the bowl.
Add corn syrup, vanilla and salt to the bowl.
Stir and mix well.
Add powdered sugar.
Stir and mix well.
Remove mixture from mixing bowl and place on a clean counter top or cutting board.
Pound, squeeze and roll candy until it feels smooth.
Roll candy into small balls, about the size of a walnut.
Roll the balls in a bowl of sprinkles.
Place on a plate, cover with plastic wrap and refrigerate.
The candy tastes best when cold!
Dissolve yeast in milk.
Combine the rest of the ingredients. Add yeast and milk mixture, blending very well.
Divide dough into 4 or 5 parts, depending on length of nut roll wanted.
Roll about 1/4-inch thick.
Spread with nut filling; roll up, jelly roll fashion.
Let rise for 1 hour or until double in size.
Bake in a 350\u00b0 oven for 30 to 40 minutes.
Yields 4 large rolls, cookie sheet length.
Use enough canned milk in nut filling so that mixture can
For Nut Roll:- use first 4 ingredients on
ough at a time and roll out 1/2-inch thick
Beat sugar into eggs.
Put the margarine in skillet and add eggs and sugar, cook until thickened.
Take off heat, add the chopped dates.
Let cool and add the pecans and Rice Krispies.
Add vanilla.
Stir, cool until lukewarm.
Roll into balls.
Roll in coconut.
Ready to serve.
Beat the eggs for 5 minutes at high speed.
Gradually add sugar.
Stir in pumpkin and lemon juice.
In a separate bowl, mix the remaining ingredients (except walnuts).
Fold into pumpkin mix and put in jelly roll pan.
Top with walnuts.
Bake at 375\u00b0 for 15 minutes.
Lay out a cloth towel.
Sprinkle it with powdered sugar and after taking cake from oven, lay out on powdered sugar cloth and roll up.
Let cool.
When cool, gently unroll nut roll and spread flat cake with filling.