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.
SNOWBALL DAINTIES
December 26, 2010 
Ingredients:
2 squares chocolate
1 cup icing sugar
2 tbsp. Butter
1 tsp. Vanilla
1 egg
14 graham wafers, crushed
coconut
Melt chocolate and butter in double boiler. Remove from stove and add egg. Melt butter.
Stir in icing sugar, vanilla and crumbs. Roll in small balls and then in coconut.
CHOCOLATE ROCKS
Ingredients:
1/2 cup butter
1/2 cup cocoa
1/2:cup milk
2 cups white sugar
Boil for 5 minutes tog., stirring constantly.
1 tsp. vanilla
Remove from heat and add 1 cup coconut and 2 cups oatmeal
Drop on greased sheet. Chill.
PEANUT BUTTER KISSES
(can be mixed with your hands)
Mom taught us how to make these when we were very young. Yumm!
1/3 cup Karo syrup
1/3 cup peanut butter
1/2 cup milk powder(skim)
1/3 cup icing sugar
Mix Karo & peanut butter first. Then add milk powder & icing sugar. Shape into a roll 3/4 inch in diameter. You can roll in nuts or icing sugar. Cut into 1 inch . Makes about 24 pieces.
FIVE MINUTE FUDGE
Ingredients:
2/3 cup (1 small can) Carnation Evaporated milk
1 2/3 cups sugar
1 tsp. vanilla
1/2 cup chopped nuts
1 1/2 cups semi-sweet choc. Chips
1 1/2 – 2 cups(about 16) med. sized marshamallows, diced
Combine Carnation and sugar in saucepan. Cook over medium heat for 5 min., stirring constantly. Remove from heat, add remaining ingredients. Stir until choc. . chips and marshmallows melt, and blend with mixture(about 1 min.) Pour into buttered 8 or 9 inch pan. Cool, cut into 1 inch squares.
HOT APPLE CHUTNEY
Mom really likes this
4 lbs. Apples, peeled, cored, and diced
4 oz. Root ginger
4 lbs. Demerara sugar
4 cups malt vinegar
1 oz. Dried chili peppers
1 tsp. Cayenne pepper
2 oz. garlic(about 2 full heads)
1/2 lb. Dark raisins
Combine the ginger(cut up slightly) with some vinegar in a blender. In a large preserving pan, make a syrup of the remaining vinegar and sugar. Add the ginger, seasonings and the raisins.
Bring to a good boil, then add the apples. Cook uncovered over medium heat until dark-coloured and soft, stirring occasionally. Leave overnight, then cook a little longer.
Pour into sterilized jars. Seal with wax. Makes about 10 4-oz. jars.