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 BRITTLE
December 22, 2010 
This recipe is from Auntie Margie.
Ingredients:
1 cup sugar
1/2 cup white corn syrup
1 cup peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
Mix the sugar and the syrup. Microwave on high for 4 minutes. Add the peanuts and microwave for 3 to 5 minutes of until brown. Add the butter and vanilla and microwave 1 to 2 minutes more. Add the baking soda. Stir and pour onto a greased cookie sheet. Let cool and break into pieces. Makes about 1 pound.
QUANTITY FUDGE
from Barbara’s mother, Margaret Johnston.
Mix and bring the following to temperature 248 F
1 cup evaporated milk
2 Tbsp. butter
In a separate bowl, cream the following ingredients together:
2 pounds icing sugar
1/2 pound butter
1 Tbsp. vanilla
1/2 cup less 2 Tbsp. evaporated milk heated to boiling.
If you want chocolate fudge use 1/2 cup milk and 9 Tbsp. cocoa at this point instead of the evaporated milk. Pour the brown sugar mixture into the icing sugar mixture and mix thoroughly. Pour into a large (Jelly Roll type) pan. Nuts, cherries and coconut can be added if desired.
BROWN SUGAR FUDGE
Ingredients:
2 1/2 pounds of brown sugar
1/2 pound nuts
1/2 pint cream
vanilla
Boil to the soft ball stage. Cool, add nuts and vanilla. Beat until firm. Pour into a buttered dish. Cut into pieces. A small amount of flour may be added to cut the sweetness.
POPPYCOCK
Ingredients:
1 1/2 quarts of popped corn (1/3 cup before popping)
3/4 cup walnut halves
1/3 cup whole almonds
1 1/3 cup sugar
1/2 tsp. Salt
1 cup butter (no margarine)
1/2 cup light corn syrup
2 tsp. vanilla
Combine the sugar, butter, salt, and syrup in a saucepan. Bring the mixture to a boil. Simmer until caramel colour. Remove from the heat and add vanilla. Pour the hot syrup over a cookie sheet on which the popped corn and the nuts have been spread. Mix to coat well. Cool. Break apart and store in airtight containers.
BARBARA’S TRUFFLES
Ingredients:
3 oz sweet chocolate
1 egg yolk
1 Tbsp. butter
3 Tbsp. liqueur (Irish creme is good)
2 Tbsp. Icing sugar
Melt chocolate in microwave, whisk in egg yolk and butter, then liqueur and icing sugar.
Cover in refrigerator about 3 hours or overnight.
1.shape into balls
2.Roll in chocolate (sprinkles, grated, cocoa, etc.)