smooth layer. Refrigerate the candy to set the chocolate and
36F on a candy thermometer or until mixture reaches soft-ball stage
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.
he powdered sugar and crushed candy canes.
Remove the baked
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For the smaller recipe, roll dough into a rectangle
Add water until until right consistency. Mix in mixer then knead. Roll in small ball, roll in regular sugar, put in mold, remove. Put on wax paper to dry overnight. 1 recipe makes 10 dozen.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Beat with electric mixer until soft peaks form (tips curl).
ombined.
Next form the candy bars: Line cookie sheets with
Crush 5 of the candy bars.
Combine Cool Whip,
pread buttercream over cupcakes. Attach soft candy ears and licorice whiskers, mouths
ard crack.
Use candy thermometer.
While candy is cooking, prepare
Chill the candy by keeping it in the
Put peanut butter in a big bowl and mash with a spoon.
Add the maple syrup and stir.
Put in the sugar a little at a time and keep stirring.
When you cannot stir any more, use your hands.
Squeeze and pound the candy until smooth.
Now pour in the granola.
Mix it into the candy with your hands.
Break off little of candy.
Make each one into a small ball about the size of a marble.
Put the candy in the refrigerator.
Leave it there for at least an hour. Now your candy is cold and crunchy.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
it is a forgiving recipe.
Put candy canes into a food
If you prefer use glaze recipe above).
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.
Partially cook bacon and press between paper towels to remove excess grease.
Freeze candy bars until solid.
Wrap each candy bar in a bacon piece and place on broiler pan. Broil on high until bacon is crisp and candy is soft (but not overly melted).