Almond Rocca

6 Servings

1 c Pecans,chopped (we use
-chopped almonds on some
-batches)
3/4 c Brown sugar (packed)
1/2 c Butter (or margarine
-(butter)-makes it richer)
1/2 pk (6 oz size) semisweet
-chocolate chips. (1/2 cup)

Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan.
Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted
chocolate over canndy. While hot, cut into 1 1/2 inch squares. Chill until firm.

Aunt Velma’s Shortbread

1 c Butter
1/2 c Sugar,icing
2 1/2 c Flour,all purpose – sifted

Preheat oven to 350F. Place butter in bowl, should be at room temperature. Add icing sugar. Work together with hands. Add flour.

Keep working with hands till well mixed. Put the dough on a board and pat to 1/2″ thickness.

Cut in rectangles or fancy designs. Bake 20 – 25 minutes at 350F till light brown on edges.

Brownie Cakes In A Jar

2 CANNING JARS,wide mouth
1 c ALL-PURPOSE FLOUR
1 c SUGAR
1/2 t BAKING SODA
1/4 t CINNAMON (optional),Ground
1/3 c BUTTER,or MARGARINE
1/4 c WATER
3 T UNSWEETENED COCOA POWDER
1/4 c BUTTERMILK
1 EGG,beaten
1/2 t VANILLA EXTRACT
1/4 c WALNUTS,finely chopped

Every recipe technique is the same, just different ingredients…

Sterilize, two 1-pint straight-sided wide-mouth canning jars
(specifically made for canning jams and jellies) lids and rings
by boiling for 10 minutes (keep the lids and rings in the hot
water until ready to use); set aside.

In a small bowl stir together flour, sugar, baking soda and
cinnamon, if desired. Set aside.

In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended.

Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts.

Pour mixture into the prepared canning jars; place jars onto a cookie sheet.

Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean.

Remove cakes from the oven, one at a time. Place a
lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool.

You’ll hear a “plinking” sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn’t move at all, that means they’ve sealed.

Store cakes in a cool, dark place. They should last up to a year.

If you’d like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton.

Screw the ring back on (by this time the rings can
be removed as the lids should be sealed). Use your imagination when decorating–a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts.

Cheese Fudge

3 Servings

1 c (2 sticks) butter,softened
8 oz Pasteurized process cheese
-cubed
1 1/2 lb Powdered sugar
1/2 c Cocoa
1/2 c Non-fat dry milk
2 t Vanilla
2 c Coarsely nuts,Chopped

In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.

Turn into a 9x9x2-inch pan.

Chill until firm.

Makes 3 pounds.

Cherry Vanilla Fudge

3 c Sugar
1/2 t Salt
1 c Light cream
1/2 c Milk
1/4 c Light corn syrup
2 T Butter (or margarine)
2 t Vanilla
1 c Candied cherries, quartered

1. Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.

2. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)

3. Remove from heat, leaving thermometer in the saucepan. Cool to 100F.

4. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.

5. Pour into buttered 8″ square pan. Cool. Cut into squares when firm.

Makes 1 3/4 pounds

Chocolate Marshmallow Fudge

6 Servings

1 lg Can Evaporated milk
1/4 lb Butter
4 c Sugar
2 pk Chocolate pieces ( 6 Ozs ea)
1/2 Jar marshmellow cream

Combine first three ingredients in saucepan and cook to 234 degrees, until it forms a soft ball in cold water.

Stir often.

Remove from heat and fold in remaining ingredients. If desired add chopped nuts.

Pour into greased 8 X 13 inch pan.

Refrigerate until firm.

Cut into squares.

Christmas Cookie Bonanza

2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 t Salt
1/2 c Butter, softened

BASIC COOKIE MIX

In large bowl, combine flour, sugar and salt; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse cornmeal. Place in airtight container; store in refrigerator (mixture will keep for up to 8 weeks).

Bring to room temperature before using. Recipe can be doubled or tripled.

ROLLED SUGAR COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine ingredients; at low speed, beat until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, on lightly floured work surface, roll out dough to 1/8″ thick; cut out with 3″ cookie cutters. Transfer to prepared baking sheets. Bake 8 min or until golden. Transfer cookies to wire rack to cool; if desired, decorate with icing, candies and colored sugars.

Makes 3 dozen.

CANDY CANE COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste food color 1/2 c (2 1/2 oz) crushed peppermint candy red edible glitter

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, comibine cookie mix, egg and
vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl. With food paste, tint dough in bowl red; add candy. Mix well.

On work surface, divide each half dough into 20 equal pieces; working with one piece at a time, roll dough into 8″ rope. Place a plain and red rope side by side; press together lightly and twist. Place twist on prepared baking sheet; curve top to form cane. Repeat with remaining dough.

Bake cookies 10 to 12 min or until golden.

Sprinkle with glitter; transfer to wire rack to cool.

GINGERBREAD PEOPLE

1 recipe basic cookie mix
1/3 c molasses
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp grated nutmeg
white icing
red cinnamon candies

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine cookie ingredients; at low speed, beat until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, on lightly floured surface, roll out dough 1/8″ thick; cut out with 3″ cookie cutter.

Transfer to prepared baking sheets.

Bake 8 min or until just beginning to brown.

Transfer to wire rack to cool.

Decorate with icing and candies.

Makes 3 dozen cookies.