Place lime sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon into crust.
Place raspberry sherbet in bowl.
Stir in 1/4 Cool Whip until smooth*.
Spoon on top of lime sherbet/Cool Whip mixture.
Cover with remaining Cool Whip.
Freeze about 4 hours or until firm.
Let stand about 10 minutes before serving. Garnish with Christmas candy.
Store pie in freezer.
Melt chocolate in microwave.
Add peanut butter, then add chow mein noodles.
Drop by teaspoon on wax paper and let stand an hour until cool.
Makes a delicious candy for Christmas.
Melt candy coating over medium low heat, stirring until smooth.
Stir in peppermint candy.
Spread on waxed paper lined baking sheets; refrigerate for 8 to 10 minutes.
Break into small pieces; store in an airtight container.
\"3\" They tell the Christmas Story, one I'm sure
Melt chocolate over medium/low heat, stirring until smooth. Remove from the heat; stir in candy.
Spread on parchment paper-lined cookie sheets.\tRefrigerate for 8 to 10 minutes. Break into small pieces; store in airtight containers.
Combine margarine and sugar; add vanilla and flour.
Blend until light and fluffy; add nuts.
Chill dough 2 hours.
Roll Kiss in tablespoon of dough.
Bake at 375\u00b0 for 12 minutes.
Do not brown.
When cool, roll in confectioners sugar.
Great for Christmas candy bags.
Melt chocolate in a double boiler.
Add chopped candy and stir.
Pour onto metal cookie sheet and flash freeze for 20 minutes.
Slice or break into brittle.
In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
Melt chocolate and add the rest of the ingredients.
Break small pretzels into short links and add as much as you like.
Drop by spoon on waxed paper.
Brown or white chocolate can be used. Directions for melting may be found on package.
Melt chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in peppermint crunch.
Spread on parchment paper lined cookie sheets.
Chill in refrigerator 8 to 10 minutes. Break into small pieces.
Store in airtight containers.
Makes 2 1/2 pounds of candy.
aterial.
The fine wire for putting candy on the wreath should
Chill and cut into squares (red, green and yellow are pretty colors for Christmas candy).
rap and cool in refrigerator for at least 1 hour.
Special equipment:
Heatproof spatula, candy thermometer.
Spray a 13-
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
Melt chocolate and add corn syrup; stir until thoroughly mixed. Let stand at room temperature in an airtight plastic bag for at least 24 hours or up to one week.
Candy becomes easier to work with as it sets.
When ready to use, knead a small amount until it reaches a workable consistency.
This candy clay is great for making candy roses or any shape you want.
You can also roll it into thin logs and cut into desired lengths.
Tastes a lot like Tootsie Rolls.
It's very fun and easy!
For each candy turkey you'll need two vanilla wafers, one chocolate covered cherry, five pieces of candy corn, one burnt peanut candy, one chocolate chip morsel and approximately one tablespoon of chocolate frosting.
Mix thoroughly butter, shortening, confectioners sugar, egg, almond extract and vanilla.
Blend in flour and salt.
Divide the dough in half and blend food coloring into one half.
For each candy cane, shape 1 teaspoon of dough from each half into a 4-inch rope by rolling dough back and forth on a floured board.
Place ropes side by side and press together lightly.
Twist and curve top to form handle of cane.
Bake 10 minutes at 375\u00b0.
Mix candy and granulated sugar and remove from baking sheet.
Cream together sugar, oleo and eggs.
Sift together flour and soda.
(Use three cups in batter and reserve 1 cup for dusting candy, nuts and dates.)
Add to creamed mixture alternately with buttermilk.
Dust candy, nuts and dates with remaining 1 cup flour.
Add to batter with grated orange rind.
Mix well.
n a 375 degree oven for about 10 minutes; or until