Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
PEANUT MOUNDS
December 23, 2010 
Ingredients:
2 cups sugar
2 cups rolled oats
1/3 cup cocoa
1/2 cup smooth peanut butter
1/4 tsp.salt
1/2 cup milk
1/4 cup butter
1/2 cup coarsely-chopped peanuts
1 tsp. Vanilla
Mix sugar, cocoa and salt in large saucepan. Add milk and butter. Set over moderate heat and bring to boil, stirring constantly. Boil 2 mins., stirring.
Remove from heat and stir in remaining ingredients. Drop by spoonfuls on waxed paper. Cool.
Makes about 5 dozen.
DARK CHOCOLATE CASHEW FRUIT CHEWS
Ingredients:
350 grams dark Belgian Choc. coarsely chopped
1 cup unsalted roasted cashews
1 cup dried cranberry
1/3 cup currants
Line a large baking sheet with parchment paper. Place choc. In heatproof bowl and set over simmering water. Stir and heat the choc. Until just melted. Remove from heat and stir in cashews, cranberries and currants. Drop heaping tbsp. of mixture on baking sheet, and put in fridge until set.
Lauren makes something like this with white choc. She puts in candy canes, broken and maybe almonds. Yumm. She puts it on one big tray in a slab and then when cool, she breaks it into small pieces.
CARNATION 5 MINUTE FUDGE
from Mom
Ingredients:
2/3 cup undiluted Carnation Evaporated milk
1 2/3 cup sugar
1/2 tsp. Salt
1/2 cup chopped nuts
1 1/2 cup diced marshmallows
1 1/2 cup semi-sweet choc. Bits
1 tsp. Vanilla
Combine Carnation with sugar and salt in saucepan. Heat to boiling, then cook 5 min. Stirring constantly. Remove from heat. Add nuts, marshmallows, choc. Bits and vanilla. Beat vigorously 1-2 min. Or until marshmallows are melted. Pour into buttered 8 or 9 inch square pan. Top with chopped or whole nuts, if desired. Makes about 2 pounds.
MAPLE CREAM FUDGE
from Mom
4 cups brown sugar
2 tbsp. Flour
2 tsp baking powder
1 cup top milk or thin cream
4 tbsp. Butter
few grains salt
1/2 to 1 tsp. Vanilla (to taste)
nuts if desired
Mix all ingredients together. Cook, stirring constantly until mixture forms a soft ball when tested in water. Add the vanilla (1/2 to 1 tsp. Per taste) and beat adding nuts if desired.
It is noted that using a mixer takes a lot of the work out of it.
MERINGUES
(Cool 100 F oven)- from Rosemary’s friends Nancy and Ursula McCoy
1 pound sifted white granulated sugar
6 egg whites
Beat the egg whites until stiff and dry (about 5 minutes). Add 1/3 of the sugar and beat it in. Add the rest of the sugar and mix in mostly by hand. Put the mixture in a pastry bag and pipe out onto greaseproof paper (this is cooking parchment, NOT wax paper but brown paper will do). Bake overnight in a cool (100 to 150 F) over to completely dry out. Makes a lot, about 6 dozen. You can make rounds, or strips or nests.