Candied Yams

6 Servings

1 cn Yams OR 4 Fresh yams
1/2 bag miniature marshmallows
1/2 c Orange juice
1/4 c Brown sugar
1/4 cup butter
1 orange sliced

Drain yams and discard liquid. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar. Dot with butter. Sprinkle with marshmallows, if desired. Place orange slices on top.

Bake for 30 minutes at 350 degrees or in any oven temperature (i.e., right along with the turkey) until marshmallows melt and liquid is bubbly.

Serves 6.

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

Choco-Almond Confections

1 1/4 c Blue Diamond Natural,Chopped
-Almonds,toasted
1 oz Squares milk chocolate
1/2 c Orange juice
1/2 c Granulated sugar
3 c Crushed lemon,orange, or
-vanilla wafers
2 T Curacao (or orange juice)

In blender or food processor, finely grind 1/4 cup of the almonds; set aside. Combine chocolate with orange juice and sugar in saucepan.

Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted. Remove from heat and mix in crushed wafers, Curacao and the chopped almonds.

Chill mixture at least one hour.

Form into small balls; roll in the ground almonds.

Refrigerate in air-tight container for several days for best flavor to develop.

Makes about 3 dozen.

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.

Chocolate Scotch Truffles

1 1/2 lb Good-quality unsweetened chocolate
2 Egg yolks
1 c Confectioner’s sugar
1/2 c Heavy (or whipping cream)
4 T (1/2 stick) butter,Unsalted
1/4 c Scotch whiskey
30 Whole hazelnuts,Shelled
1 c unsweetened cocoa,Sifted powder,for dusting

1. Preheat the oven to 375F.

2. Place 10 oz. of the chocolate in a heavy saucepan, and melt over low heat. Remove the pan from the heat and set aside.

3. Combine the egg yolks and 1/2 cup of the confectioner’s sugar in a large bowl, and cream until well blended.

4. Combine the cream, butter, and remaining 1/2 c. sugar in a medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted.

5. Slowly pour the hot sugar mixture over the egg yolk mixture, whisking constantly. Mix thoroughly and set aside to cool slightly. Then stir in the melted chocolate and the Scotch; beat for 1 minute.

6. Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes.

7. Meanwhile, place the hazelnuts on a baking sheet and toast them in the oven for 15 minutes. Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins. Set them aside.

8. Roll a spoonful of the chilled chocolate around each hazelnut to form a truffle about 1 inch in diameter. Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.

9. Melt the remaining 14 oz. chocolate in a heavy saucepan over low heat. Remove the pan from the heat.

10. Sprinkle a shallow dish generously with cocoa. Dip each truffle in the melted chocolate, covering it completely. Then lift it out with a fork and roll it in the cocoa. Arrange the truffles on the baking sheet again, and chill before serving.

Chocolate Walnut Fudge

6 Servings

2 c Icing sugar
1 c Cocoa
1 1/2 Butter (or margarine)
1 1/2 walnuts,Chopped
Walnut halves

Sift together icing sugar and cocoa. Melt butter in a saucepan.

Continue cooking until butter is hot and bubbly.

Remove from heat.

Blend hot butter into cocoa mixture. Stir in chopped nuts.
Spread in a greased 8 inch square cake pan. Garnish with walnut halves.

Chill until set.

Store in refrigerator.

Chocolatey Peanut Brittle

6 Servings

1/4 c Cocoa
1 t Baking Soda
1 T Butter
1 c Sugar
1/2 c Light Corn Syrup
1/4 c Whipping (Heavy) Cream
1 1/4 c Salted Peanuts

About 1 Pound Of Candy

Adding chocolate to peanut brittle makes the brittle taste different from any you’ve ever had before.

Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside.

In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are
hard and brittle.

(Make sure that the bulb of the candy thermometer
is not resting on the bottom of the pan when using one.)

Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container.

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.