6 Tbsp. butter, melted
1/3 cup light corn syrup
2 tsp. vanilla
1/2 tsp. salt
3-1/2 cups (1 lb) powdered sugar
1-1/2 cups creamy peanut butter
2 boxes (8 oz each) semi-sweet baking chocolate, in pieces
3 Tbsp. plus 1-1/2 tsp. shortening (do not use butter, margarine or oil!)
In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and peanut butter, beating until blended. Sprinkle about 1 Tbsp. additional powdered sugar on flat surface. Spoon peanut butter mixture onto prepared surface, knead about 5 minutes. Using 1-1/2 tsp. mixture for each candy, shape into egg shape. Place on wax paper covered tray. Refrigerate 1 to 2 hours before dipping into chocolate coating. After coating, loosely cover. Store in cool, dry place. About 40 candies.
Cover cookie sheet with wax paper; set aside. Place chocolate and shortening in 2-1/2 quart glass bowl. Place bowl in larger bowl of very warm - not hot - water (100-110 degrees) that reaches halfway up outside of bowl with chocolate. Don't let even one drop of water mix with chocolate! Stir mixture constantly with rubber scraper until chocolate is completely melted and mixture is smooth. This process is not difficult, but it does take time. It will take about 20 minutes to melt the chocolate. If water cools, pour out and add more warm water. Remove bowl from water. Set one chilled egg on tines fork. Completely dip egg into coating. Gently tap fork on side of bowl to remove excess coating. Carefully remove egg from fork onto prepared cookie sheet. Repeat with remaining eggs. Enough coating for about 4 dozen eggs.
Monday, October 6, 2008
Ho Ho Punch
1 can pineapple juice (46 oz size)
1 lg can frozen orange juice concentrate (mixed with water)
1 lg can frozen lemonade concentrate (mixed with water)
3 bananas, crushed in blender
Add the bananas to the liquid, put in a large Tupperware bowl and freeze solid for 24 hours.
Take out of the freezer about an hour before serving time and break into smaller pieces (like a slushy)
Add to this mixture, 3 -- 32 oz bottles of ginger ale. you can keep adding ginger ale as punch is used up --- 2 or 3 more bottles.
This was a punch that was served at my friend Jenny's wedding shower back in August of 1989. Yes, she's still married happily and she has 8 children!
1 lg can frozen orange juice concentrate (mixed with water)
1 lg can frozen lemonade concentrate (mixed with water)
3 bananas, crushed in blender
Add the bananas to the liquid, put in a large Tupperware bowl and freeze solid for 24 hours.
Take out of the freezer about an hour before serving time and break into smaller pieces (like a slushy)
Add to this mixture, 3 -- 32 oz bottles of ginger ale. you can keep adding ginger ale as punch is used up --- 2 or 3 more bottles.
This was a punch that was served at my friend Jenny's wedding shower back in August of 1989. Yes, she's still married happily and she has 8 children!
Chocolate Drops
1 cup sugar
1/2 cup margarine, softened
1/3 cup water
1 egg
2 ounces melted unsweetened chocolate (cool)
1 tsp. vanilla
1-3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
Chocolate frosting (see below)
Heat oven to 400 degrees. Mix sugar, margarine, water, egg, chocolate and vanilla. Stir in flour, baking soda and salt. Drop by rounded teaspoonfuls about 2" apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched about 6-8 minutes. Immediately remove from cookie sheet; cool. Frost. About 4-1/2 dozen.
Chocolate Frosting:
Heat 2 squares (1 oz each) unsweetened chocolate and 2 Tbsp. margarine over low heat until melted; remove from heat. Beat in 3 Tbsp. water and about 2 cups powdered sugar until smooth and of spreading consistency.
1/2 cup margarine, softened
1/3 cup water
1 egg
2 ounces melted unsweetened chocolate (cool)
1 tsp. vanilla
1-3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
Chocolate frosting (see below)
Heat oven to 400 degrees. Mix sugar, margarine, water, egg, chocolate and vanilla. Stir in flour, baking soda and salt. Drop by rounded teaspoonfuls about 2" apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched about 6-8 minutes. Immediately remove from cookie sheet; cool. Frost. About 4-1/2 dozen.
Chocolate Frosting:
Heat 2 squares (1 oz each) unsweetened chocolate and 2 Tbsp. margarine over low heat until melted; remove from heat. Beat in 3 Tbsp. water and about 2 cups powdered sugar until smooth and of spreading consistency.
Chocolate Mousse Pie
1 pkg Baker's Semi-Sweet chocolate (8 squares)
1/4 cup water
8 eggs, separated
1-1/2 tsp. vanilla
2/3 cup sugar
Butter a 9" pie plate, sprinkle with sugar. Melt chocolate with water in saucepan over very low heat, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites, gradually adding sugar until mixture forms stiff peaks. Stir a small amount into chocolate mixture, then fold chocolate mixture into remaining meringue mixture. Pour 4 cups into pie plate. Chill remaining mixture.
Bake mixture in pie plate at 350 degrees for 25 minutes or until just set. Cool slightly; chill 1 hour. (Center will fall, forming shell.) Spoon chilled mixture into shell. Chill at least 3 hours. Garnish with cranberries and mint.
I made this mousse when I was in High School for Christmas! I absolutely love chocolate mousse and it turned out so delicious! I can't wait to try it again!
1/4 cup water
8 eggs, separated
1-1/2 tsp. vanilla
2/3 cup sugar
Butter a 9" pie plate, sprinkle with sugar. Melt chocolate with water in saucepan over very low heat, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites, gradually adding sugar until mixture forms stiff peaks. Stir a small amount into chocolate mixture, then fold chocolate mixture into remaining meringue mixture. Pour 4 cups into pie plate. Chill remaining mixture.
Bake mixture in pie plate at 350 degrees for 25 minutes or until just set. Cool slightly; chill 1 hour. (Center will fall, forming shell.) Spoon chilled mixture into shell. Chill at least 3 hours. Garnish with cranberries and mint.
I made this mousse when I was in High School for Christmas! I absolutely love chocolate mousse and it turned out so delicious! I can't wait to try it again!
Omelet Biscuit Cups
1 tube (12 oz) large refrigerated buttermilk biscuits
4 eggs
1/4 cup milk
1/8 tsp. salt
1/8 tsp. pepper
1 cup diced fully cooked ham
3/4 cup shredded cheddar cheese, divided
1/3 cup chopped onion
1 Tbsp. butter
Press biscuits onto the bottom and the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Add ham, 1/4 cup cheese and onions; mix well. In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups.
Bake at 375 degrees for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Yield: 5 servings
4 eggs
1/4 cup milk
1/8 tsp. salt
1/8 tsp. pepper
1 cup diced fully cooked ham
3/4 cup shredded cheddar cheese, divided
1/3 cup chopped onion
1 Tbsp. butter
Press biscuits onto the bottom and the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Add ham, 1/4 cup cheese and onions; mix well. In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups.
Bake at 375 degrees for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Yield: 5 servings
Almond Roca Bars
1 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg yolk
1 tsp. vanilla
2 cups cake flour
10 oz. milk chocolate
nuts, if desired
Blend together butter and sugars. Add egg yolk and vanilla; mix well. Add flour and mix until blended. Spread on 10x15" cookie sheet.
Bake at 350 degrees for 15-20 minutes. Spread chocolate over bars while hot. Sprinkle with nuts, if desired. Cut into squares; serve.
This recipe came from my best friend, Jodi. She makes these at Christmas time! They are so yummy, I had to have the recipe so I could make them for my family, too!
1/2 cup sugar
1/2 cup brown sugar
1 egg yolk
1 tsp. vanilla
2 cups cake flour
10 oz. milk chocolate
nuts, if desired
Blend together butter and sugars. Add egg yolk and vanilla; mix well. Add flour and mix until blended. Spread on 10x15" cookie sheet.
Bake at 350 degrees for 15-20 minutes. Spread chocolate over bars while hot. Sprinkle with nuts, if desired. Cut into squares; serve.
This recipe came from my best friend, Jodi. She makes these at Christmas time! They are so yummy, I had to have the recipe so I could make them for my family, too!
Christmas Doughnuts
6 eggs
2 cups sugar
1/4 cup vegetable oil
1 tsp. lemon extract
7-1/2 cups all-purpose flour
6 tsp. baking powder
2 tsp. salt
1 tsp. ground nutmeg
1 cup milk
Oil for deep-fat frying
Confectioners' sugar, optional
In a mixing bowl, beat the eggs, sugar and oil. Add lemon extract; mix well. Combine the flour, baking powder, salt and nutmeg; stir into egg mixture alternately with milk. Cover and refrigerate overnight.
Divide dough in half. Roll our one portion to 1/4" thickness. Cut with a floured 1-1/2" round cookie cutter. Repeat with remaining dough. In an electric skillet or deep-fryer, heat oil to 375 degrees. Fry doughnuts for about 4 minutes or until golden brown, turning once with a slotted spoon. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: About 8 dozen.
This recipe came from the December/January issue of Taste of Home, pg. 51.
2 cups sugar
1/4 cup vegetable oil
1 tsp. lemon extract
7-1/2 cups all-purpose flour
6 tsp. baking powder
2 tsp. salt
1 tsp. ground nutmeg
1 cup milk
Oil for deep-fat frying
Confectioners' sugar, optional
In a mixing bowl, beat the eggs, sugar and oil. Add lemon extract; mix well. Combine the flour, baking powder, salt and nutmeg; stir into egg mixture alternately with milk. Cover and refrigerate overnight.
Divide dough in half. Roll our one portion to 1/4" thickness. Cut with a floured 1-1/2" round cookie cutter. Repeat with remaining dough. In an electric skillet or deep-fryer, heat oil to 375 degrees. Fry doughnuts for about 4 minutes or until golden brown, turning once with a slotted spoon. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: About 8 dozen.
This recipe came from the December/January issue of Taste of Home, pg. 51.
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