Candy and Dessert Recipes
Peanut Butter Heavenly Hash
1 pound real chocolate OR chocolate-flavored coating
1 cup chunky peanut butter
4 ounces miniature marshmallows
Melt the peanut butter and chocolate (or coating) together and when melted and slightly cooled, mix in marshmallows. Pour into a foil-lined 8" square pan and allow to harden. Cut into squares. (It's that simple!)
Coconut Macaroon Dessert
1 pound puff pastry dough
2/3 cup apricot topping
1+1/2 cups superfine sugar
4+1/2 cups desiccated coconut
1 Tablespoon butter, melted
1+1/2 teaspoons vanilla
4 whole eggs
1/2 cup whipping cream or whipped topping
Preheat oven to 3500. Lightly grease an 8" springform pan. Roll pastry to 1/4-inch thickness, and line bottom and sides of pan with dough. Trim overlapping edges. Beat eggs in large mixing bowl until thoroughly blended and foamy. Add sugar gradually and continue beating until very light, about 2-3 minutes. Blend in coconut, butter, and vanilla. Spoon into pastry-lined pan. Place on baking sheet and bake for 50 to 60 minutes or until golden brown. Remove from oven and cool slightly. Remove from pan and cool completely. Decorate top of cake with apricot topping and whipped cream.
Ammonium Carbonate Cookies
1 cup shortening
1/2 cup butter for flavor
2 cups sugar
2+1/2 cups sifted flour
2 teaspoons powdered ammonium carbonate (Baker's NH3)
Mix all ingredients, then shape into small balls and place on ungreased cookie sheet. Bake in preheated 350 oven for 20 minutes or until golden brown.
Oregon Brownies
1 cup margarine
2 cups sugar
1/2 cup Dutch cocoa
4 whole eggs
1+1/2 cups flour
2 teaspoons vanilla extract
14 oz. miniature marshmallows
Mix margarine and sugar together. Add eggs and cocoa and mix. Blend in flour and vanilla. Bake in a greased 9x13" pan for 25 minutes at 350. Remove from oven and top with marshmallows. Return to oven and cook until lightly brown. They will melt down as they brown lightly. Remove from oven. Let cake cool to the touch then spread with frosting.
Frosting for Oregon Brownies
1/4 cup margarine
3 cups powdered sugar
1/2 cup Dutch cocoa
1/3 cup whipping cream
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts (optional)
Mix all ingredients, then spread on top of cooled cake. Let stand for 12 hours in refrigerator before cutting.
Here is a terrific recipe for this time of year and a favorite of Laura Blake's. She made this recipe every fall for Halloween treats to be given to all the children trick-or-treating, and again at Christmas for the family.
Popcorn Balls
2 Cups Sugar
2 Cups light Karo
2 Tablespoons Butter
1 teaspoon vinegar
Put all ingredients in saucepan and stir until it comes to a full boil. Continue cooking (250) until syrup hardens when dropped into a cup of cold water. Remove from stove and add 1/2 teaspoon soda dissolved in 1 Tablespoon hot water, then pour over 4 quarts of popped corn, stirring until each kernel is well coated. When mixture can be molded, form into balls. To store, wrap each ball in wax paper.
BLUE RIBBON PUMPKIN PIE
2 Cups Pumpkin
1 tsp. Nutmeg
2 Large Eggs
1 tsp. Cinnamon
¾ Cup Sugar
1 13-oz. can Evap. Milk
1/4 tsp. Salt
Combine all ingredients and chill.
Hot Water Pastry
1 Cup Shortening
1 tsp. Salt
1/2 Cup Boiling Water
2 1/2 Cups Unsifted Flour
Pour water over shortening and salt. Add flour, using pastry blender. Use cloth-covered rolling
pin and board, dusted with flour. This dough may be used immediately or chilled after placing in 9"
pan. Flute edges neatly. Pour filling into unbaked pie shell, then bake in 400 degree oven for 30 minutes. Lower oven temperature to 350 degrees and bake about 30 minutes longer. Pie is done when silver knife is inserted and comes out clean.
If making roses is difficult for you try "Molding chocolate Roses"! They are Easy, Fun, Delicious to eat and can be made in any color.
Molding Candy (sometimes called Candy Clay)
Melt 1 pound summer coating or chocolate.coating
Add 1/2 cup heated light corn syrup
Stir until well blended.
Place in plastic container and let set up for a day or so.
Use at room temperature after kneading to a useable consistency.
Store in refrigerator.
Opera Creams
Mix 1 pound of fondant with 1/2 cup coffee cream and 1 teaspoon vanilla extract. Chill, then roll into balls and dip in chocolate. You can add chopped candied cherries, chopped pecans, or other goodies to mixture if desired.
Bon Bon Centers
1/2 cup white corn syrup
1 cup marshmallows
1/2 teaspoon vanilla extract
2 cups macaroon coconut
coloring if desired
Melt marshmallows in corn syrup. Pour over mixture of coconut and vanilla. Color as desired. Shape mixture into marble-sized balls. Dip in chocolate or coating.
Rocky Road
Line bottom and sides of two 8" square pans with waxed paper. Individual candy cups may be used. Melt 12 oz. of chocolate coating with 2 Tablespoons solid shortening. When melted, stir in: 10 1/2 oz. miniature marshmallows 2 cups coarsely chopped nuts Divide equally in pans, spreading evenly over pan bottom. If using candy cups, drop by rounded teaspoonfuls into cup. Chill until firm.
Chocolate/Peanut Butter Truffles
1/2 cup melted semi-sweet chocolate candy coating
1/3 cup peanut butter
2 Tablespoons whipping cream
2 Tablespoons powdered sugar
Add peanut butter and cream to melted chocolate and mix to blend. Add sugar. Let cool until able to handle, then roll into balls. Roll balls in chopped nuts. Store in refrigerator, but serve at room temperature. May be dipped in chocolate. If dipped, store in cool place.
Chocolate Leaves
Select several rigid leaves such as camellia that are clean and free of insect bites. Wipe with a clean dry towel. Do not wet leaves as it breaks them down. Melt 2 ounces of candy coating in top of double boiler. Using the back of a teaspoon, coat the undersides of leaves with chocolate taking care not to coat edges. Place coated leaves on tray to set up. When ready, loosen edges and gently peel leaves from chocolate starting at stem end.
Russian Cream Centers
Melt one ounce of dipping chocolate, plus 1/2 teaspoon peppermint flavor. Add to 1 pound of fondant. Mix until smooth. Roll into balls then dip in chocolate.