hips evenly on top of candy. When the chocolate chips begin
queeze, drizzling over the candy.
Chill candy 1 hour, or until
Tablespoons of the crushed candy canes.
Spoon batter into
nickers and Skor/Heath bar candy bars among the apples, about
PREPARATION:
Mix all ingredients in large bowl. Chill 2 hours or until firm enough to handle. Shape chilled mixture into 1-inch balls. To make these more festive, dip in white chocolate or press a pecan into each candy before serving. Store in a tightly covered container in the refrigerator.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350\u00b0 oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
ool thoroughly.
NOTE: This candy is made best by following
chicken pieces, celery, bean sprouts, sweet soy sauce, lemon juice and
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
reasy. Check heat with a candy thermometer and adjust heat
Mix together 1 box confectioners sugar, Eagle Brand milk and vanilla, then thicken with coconut and then add as many pecans as desired.
Mix well.
Put in freezer for 2 to 3 hours or until extremely stiff, then roll in balls, using the other box of confectioners sugar to roll in.
Set aside.
Melt 1/2 to 3/4 of a block of paraffin and 1 box of Baker's semi-sweet chocolate.
he slices are gathering a candy coating and darkening, flip them
tir in 1 cup semi-sweet chocolate morsels.
Spread in
Mix peanut butter, margarine and powdered sugar.
Use your hands or spoon to mix ingredients.
Roll into small balls.
Chill small rolled up balls for 3 hours or overnight.
Melt semi-sweet chips in double boiler.
If chocolate chips become to thick add cap full of oil.
Stir.
Insert toothpick in top of candy mixture and dip in chocolate.
Tap candy against spoon to get excess off candy. Then place on wax paper.
Refrigerate.
Mix coconut, milk, powdered sugar, margarine and sliced or broken almond pieces in a bowl.
Use your hands or spoon to mix up ingredients.
Roll into small balls.
Chill small rolled up balls for 3 hours or overnight.
Melt semi-sweet chips in a double boiler.
If chocolate chips become to thick add cap full of oil to chocolate.
Stir.
Insert toothpick in top of candy mixture and dip in chocolate.
Tap candy against spoon to get excess off of candy then place on wax paper.
Refrigerate.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat until sugar dissolves. Cook without stirring until it reaches 285\u00b0 on candy thermometer.
Remove from heat and add soda immediately.
Stir through and immediately pour onto buttered jelly roll pan.
Do not spread out even if it doesn't cover pan. Cool.
Break in bite-size chunks. Melt the sweet chocolate over hot water.
Dip chunks of candy in chocolate. Place on waxed paper to cool. Store in airtight containers.
Makes 1 1/2 pounds.
ixture reaches 300\u00b0 on candy thermometer, stirring occasionally.
Remove
smooth layer. Refrigerate the candy to set the chocolate and
higher temperature Based on recipes I've seen, 425 Fahrenheit
Bake sweet potato as you would a plain potato.
When done use only insides of potato.
Measure out 1 1/2 potato let cool completely.
In a bowl Sift sugar, mix well with margarine, milk , cinnamon, almond extract, vanilla extract and cooled sweet potato.
Knead until smooth with your hands until mixed well.
Add coconut.
Shape into balls about 1 1/2 inches round.
Dust with powdered sugar.
Refrigerate.
makes around 25-30 balls.