Candies and Cookies
Candies
Bourbon Balls
1 cup finely crushed vanilla wafers
1 cup finely chopped pecans
1 1/2 cup of confectioners' sugar, divided
2 tablespoons of unsweetened cocoa
2 ounces of bourbon
1 1/2 tablespoons light corn syrup
Combine vanilla wafer crumbs, chopped pecans, and confectioners' sugar. In a measuring cup, blend the Bourbon and corn syrup; stir into the dry mixture. When thoroughly blended, cover and refrigerate for an hour or more. Sift about 1/2 cup of confectioners' sugar onto a large piece of waxed paper. Shape small amounts of the dough into balls then roll in powdered sugar. Store tightly covered in the refrigerator. These can be frozen. Makes 3 dozen
Bourbon Pecan Pralines
2 ounces butter
1 cup sugar
1 cup light brown sugar, packed
salt
1/2 cup heavy cream
2 cups pecan halves, lightly toasted
2 teaspoons vanilla extract
1 to 2 tbs Bourbon
butter, for greasing sheet
Butter the baking sheet lightly.
Melt butter over low heat in a heavy-bottomed saucepan. Stir in the sugars, a pinch of salt, and cream. Cover and bring to a boil over medium heat. Remove the lid and boil rapidly until temperature reaches 242degrees F on the thermometer. this is the upper limit of the soft ball stage in cooking sugar; a well.) At this point, add the toasted pecans and stir well. Remove from heat and beat in flavorings. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken. Quickly drop the mixture by tablespoons onto the greased cookie sheet. If pralines aren't to be used soon after preparation, store them by wrapping individually in foil or plastic wrap.
Bill Neal's Southern Cooking Chapel Hill
English Toffee
1/2 pound Oleo
1 Cup Sugar
3 teaspoons water
1 cup nuts
Combine first 3 ingredients and cook in a heavy pan, stirring constantly, until color of light brown sugar. Add nuts. Pour candy on a greased platter. Place chocolate bars on top and spread. Set in refrigerator until cold. Break into pieces.
Fudge Bars
Base & Topping:
1 cup Butter or Margarine, softened
2 cups Brown Sugar, packed
2 1/2 cups Flour
2 Eggs
2 teaspoons Vanilla
1 teaspoon Salt
1 teaspoon Baking Soda
3 cups Quick-Cooking Oats
Filling:
12 ounces Milk Chocolate Chips
1 can Sweetened Condensed Milk
1/2 teaspoon Salt
1 cup Nuts, chopped (optional)
To make dough: In a large bowl, cream butter, eggs and brown sugar with an electric mixer- then add vanilla, salt and baking soda. Using wooden spoon, stir in flour and oats. Spread dough in a large greased baking sheet, reserving 1 1/2 cups of mixture for later. Set aside. To make filling: Preheat oven to 350 degrees F. Combine in a medium saucepan, melt filling ingredients over low heat. Pour filling over dough on baking sheet, and spread evenly. Now crumble remaining dough and sprinkle over filling as a topping. Bake at 350 degrees F for 20 - 25 minutes. Cool for 5 minutes, then cut into 24 squares and remove from pan. Makes 24 pieces
To freeze: For later, divide cookies into 4-6 squares, and wrap each square, in heavy foil, smooth our any air pockets. Place wrapped squares onto baking sheets and place them in your freezer until they have hardened (1-2 hours). Once they have frozen, you can place the wrapped squares into large zip bags, or sealed containers. Store in freezer 6 to 12 weeks. Keep cookies inside foil wrappers and thaw at room temperature for 2 hours.
Recipe By: Real Food for Real People
Hard Tac Candy
1-1/2 cup sugar
1/4 cup water
1/2 cup white Karo
food coloring
OILS - peppermint, cinnamon, clove, anise, lemon, spearmint --of choice, NOT flavors, must be OILS.
Can be bought at drug stores, and specialty shops.
Butter two dinner plates well. Use Iron Stone or pottery. Combine sugar, syrup, water and color in Iron pot. Bring to a boil, stirring constantly till sugar is dissolved. When boiling, insert candy thermometer and cook without stirring until Hard Crack stage. (300.) Remove from heat and stir in desired oil,1/2 to 1 tsp. Depending on the strength of the oil. Quickly pour into the prepared plates. When edges begin to cool (in only 3 to 4 minutes) and set, lift and cut with buttered kitchen shears in strips, and then into very small pieces. Make only one batch at a time. As it doesn't come out right if you double this recipe. Makes ½ pound candy. Let dry and harden, about 10 minutes, then dust lightly with corn starch or powdered sugar, to prevent sticking. Make one batch at a time.
No Cook Peanut Butter Fudge
2 lb bag powdered sugar
1/2 cup cocoa
3-1/2 sticks Parkay Margarine
1 12 oz jar Peter Pan peanut butter (plain or crunchy)
1 tablespoon vanilla
1/2 cup chopped nuts (or use crunchy peanut butter and omit chopping nuts)
Combine powdered sugar and cocoa in a large bowl. Make a well in the center. Next add softened butter and peanut butter (hint: I soften in the microwave for about a minute); pour into sugar and cocoa, add vanilla and mix well. Press into 9x13 greased cake pan and refrigerate. Cut into 1-inch pieces. Makes 48 pieces
Peanut Bon Bons
2 cups peanut butter
1/2 cup butter or margarine
1 lb. sifted powdered sugar (4 1/2 c.)
3 cups crisp rice cereal
12 oz butterscotch pieces
12 oz semisweet chocolate pieces
In saucepan, melt peanut butter and butter. In large bowl, combine powdered sugar and cereal; pour peanut better mixture over cereal mixture. Blend together with hands. Form into 1/2 inch balls. Chill firm. Melt butterscotch and chocolate pieces in separate double boilers. Dip half the balls into each coating, swirl tops with back of teaspoon. Place on waxed paper lined baking sheet. Chill. Makes 100
Peanut Brittle
2 cups raw peanuts
1 cup sugar
1 cup white Karo
Cook to hard crack stage. Add 1 tablespoon soda. Pour onto well greased, heat resistant table. Grease fingers and begin to stretch. Break into pieces when cool.
Recess Cups
8 oz Hersery bar
1-1/2 cup Peanut butter
Melt chocolate and 1/2 cup of peanut butter together then melt peanut butter in another pan. Place cupcake liners in muffin tins put in 1 tablespoon of chocolate peanut butter mix in each tin let sit 30 minutes add some melted peanut butter on top of each let sit 30 minutes then top with another tablespoon of chocolate mix.
Cookies
Pineapple Coconut Snowballs
1 pkg. 8 oz. cream cheese softened
1 can 8 oz. crushed pineapple well drained
2 1/2 cups flaked coconut
In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. Roll into 1 inch balls; roll in coconut. Refrigerate for 6 hrs or overnight. Makes 2 dozen
Raisin Filled Cookies
Dough:
3/4 c. shortening
3 eggs
4 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
Mix together, roll out on floured table, cut into pieces.
Filling:
1 c. sugar
1 c. water
1 c. raisins
3 tbsp. corn starch
1 1/2 tsp. lemon juice
1/8 tsp. salt
Mix, cook till thick and clear. On one piece of dough place about a tsp. of filling. Cover with another piece of dough, pressing edges together (opt. with fork). Bake at 350°F for 20-35 min.
Sandies
This is a Christmas cookie or actually good at any time. It is known by several different names. Russian Nuts Balls, Mexican Wedding Cookies, Pecan Sandies.
Cream:
1 cup butter
1/4 c. powdered sugar
Add:
2 tsp vanilla and
1 Tablespoon water
Add:
2 cups flour and
1 cup chopped pecans
Form into small balls and bake on ungreased cookie sheet at 300 degreesF (150 C) for 20 minutes. Roll into powdered sugar while hot.
Recipe by: Pat Schmidt
Strop Waffles
(Dutch Style Cookie)
Ingredients:
300g caster sugar
450g butter
3 eggs
3 sp milk
600g flour
cinnamon
salt
Syrup:
600g cane-sugar syrup
300g butter
Preparation:
Mix the sugar with the eggs, milk, flower, cinnamon, salt and the butter sliced in pieces. Make 12 small balls. Preheat the waffle iron. Squeeze a paste ball in the iron. Bake the waffle in about 30 seconds.
Cut the waffle into two thin waffles and spread the waffle with the mix of syrup and butter. Makes 12