Post by Chris in NM on Nov 18, 2009 12:38:45 GMT -6
Fudge for One Makes 1 individual serving • From the kitchen of Sharon Batty
1/3 cup sugar
1 heaping tablespoon cocoa
1 tablespoon and 2 teaspoons milk
1 scant tablespoon butter or margarine
1/2 teaspoon vanilla
Mix sugar, cocoa and milk in 1 quart glass measuring cup. Microwave on high 1 minute. Stir down sides of cup and microwave 40 seconds more. Add butter and vanilla. Beat until thick and eat. Let set up and cut into squares or eat warm right out of the bowl. www.northpole.com
Cinnamon Hard Candy From the kitchen of Billy Richardson
2 cups sugar
2/3 cup light corn syrup
3/4 cup water
1 teaspoon cinnamon oil flavoring
food coloring
powdered sugar (optional)
Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring until temperature reaches 310 degrees or until drops of syrup form hard, brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool and break into pieces. Dust with powdered sugar, if desired. Store in airtight containers. www.northpole.com
Martha Washington Mounds From the kitchen of Geri Branham
1 stick oleo/butter, room temperature
2 (1 pound) boxes powdered sugar
1 can Eagle brand milk
2 cups chopped nuts (optional)
1 cup flaked coconut
2 teaspoons vanilla
1 small package (3 ounces) cream cheese
Mix ingredients in large bowl until well blended. Put in refrigerator for about 1 hour. I do it overnight. Then roll a teaspoon at a time into little balls (the size of a walnut). Place on waxed paper on a cookie sheet or flat pan. Put a tooth pick in each ball & keep refrigerated until ready to dip in chocolate. I found that freezing works better. CHOCOLATE DIP: Melt 1/2 small cake paraffin in double boiler. Add 1 large package chocolate chips. Blend until smooth and keep over hot water while dipping. Place dipped chocolate back on waxed paper. After finished put a small amount on top of chocolate to cover toothpick hole. www.northpole.com
Snowballs From the kitchen of Anonymous
1/2 cup butter
1 pound chopped dates
1 egg, beaten
1 cup white sugar
1/2 cups Rice Krispies
1/2 cup chopped nuts
1 teaspoon vanilla
flaked coconut
Cook butter, dates, eggs, sugar, and salt on top of a double boiler until well combined for about 10 minutes. Remove from heat and add Rice Krispies, nuts and vanilla. Mix well and allow to cool. Form into balls and roll in coconut. www.northpole.com
Stained Glass Candy From the kitchen of Jo Lynn Lee, Kountze, TX
4 cups sugar
1 cup water
food coloring
1 3/4 cup light corn syrup
1 Tablespoon desired flavored extract or 1 teaspoon flavored oil
In medium saucepan mix water, sugar and corn syrup and cook over medium heat. Stir until the sugar is dissolved. Increase heat and bring to a boil. Boil rapidly until candy thermometer registers 300 F (hard crack stage). Immediately remove from heat. Add flavor and food color. Pour onto cookie sheet and let cool completely. When hard either bend to crack or break candy with kitchen mallet Note: Please be careful when giving this candy to small children it is hard and will splinter like glass. www.northpole.com
English Toffee Bars From the kitchen of Bette
1/2 cup butter
2 cups all purpose flour
1 cup packed light brown sugar
1 package sliced almonds
Heat oven to 350 degrees. In large bowl combine butter, flour and brown sugar. Blend until fine crumbs form. Press into 13x9x2 pan and sprinkle almonds over the top. Toffee topping: In small sauce pan combine 2/3 cup butter and 1/3 cup packed light brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil 30 seconds. Pour over almonds. Bake about 20 to 22 minutes until topping is bubbly and golden. Remove from oven and spread 1 package white chocolate chips over top to melt. Spread evenly as it melts. Cool completely on wire rack and then cut in squares. www.northpole.com
Fry Pan Cookies From the kitchen of Carolyn Chambers
1 1/2 cups chopped dates
2 eggs
1 cup sugar
1/4 cup butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups rice Krispies
1/2 cup chopped nuts
chopped coconut
Combine first 6 ingredients in a frying pan over low heat. Cook for 10 minutes, stirring constantly. Cool, add 3 cups of rice krispies or a similar cereal, and 1/2 cup chopped nuts. Mix the cereal into the date mixture well. Form into balls and roll each ball in chopped coconut. www.northpole.com
Santa's Favorite Holiday Oatmeal Makes 1 bowl • From the kitchen of Mary Lee Kerry
1/4 cup Quaker oats
1/8 cup water or milk
3 tablespoons sugar
dash vanilla extract
handful red & green sprinkles
12 squirts wild clover honey
1/2 cup pecans
1 Hershey kiss
Mix the oats, water, honey, sugar, and extract together and heat for 1 min. and 30 seconds. Lightly spread the sprinkles on opposite sides of the bowl. top with pecans and put the kiss in the dead center of the bowl. www.northpole.com
1/3 cup sugar
1 heaping tablespoon cocoa
1 tablespoon and 2 teaspoons milk
1 scant tablespoon butter or margarine
1/2 teaspoon vanilla
Mix sugar, cocoa and milk in 1 quart glass measuring cup. Microwave on high 1 minute. Stir down sides of cup and microwave 40 seconds more. Add butter and vanilla. Beat until thick and eat. Let set up and cut into squares or eat warm right out of the bowl. www.northpole.com
Cinnamon Hard Candy From the kitchen of Billy Richardson
2 cups sugar
2/3 cup light corn syrup
3/4 cup water
1 teaspoon cinnamon oil flavoring
food coloring
powdered sugar (optional)
Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring until temperature reaches 310 degrees or until drops of syrup form hard, brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool and break into pieces. Dust with powdered sugar, if desired. Store in airtight containers. www.northpole.com
Martha Washington Mounds From the kitchen of Geri Branham
1 stick oleo/butter, room temperature
2 (1 pound) boxes powdered sugar
1 can Eagle brand milk
2 cups chopped nuts (optional)
1 cup flaked coconut
2 teaspoons vanilla
1 small package (3 ounces) cream cheese
Mix ingredients in large bowl until well blended. Put in refrigerator for about 1 hour. I do it overnight. Then roll a teaspoon at a time into little balls (the size of a walnut). Place on waxed paper on a cookie sheet or flat pan. Put a tooth pick in each ball & keep refrigerated until ready to dip in chocolate. I found that freezing works better. CHOCOLATE DIP: Melt 1/2 small cake paraffin in double boiler. Add 1 large package chocolate chips. Blend until smooth and keep over hot water while dipping. Place dipped chocolate back on waxed paper. After finished put a small amount on top of chocolate to cover toothpick hole. www.northpole.com
Snowballs From the kitchen of Anonymous
1/2 cup butter
1 pound chopped dates
1 egg, beaten
1 cup white sugar
1/2 cups Rice Krispies
1/2 cup chopped nuts
1 teaspoon vanilla
flaked coconut
Cook butter, dates, eggs, sugar, and salt on top of a double boiler until well combined for about 10 minutes. Remove from heat and add Rice Krispies, nuts and vanilla. Mix well and allow to cool. Form into balls and roll in coconut. www.northpole.com
Stained Glass Candy From the kitchen of Jo Lynn Lee, Kountze, TX
4 cups sugar
1 cup water
food coloring
1 3/4 cup light corn syrup
1 Tablespoon desired flavored extract or 1 teaspoon flavored oil
In medium saucepan mix water, sugar and corn syrup and cook over medium heat. Stir until the sugar is dissolved. Increase heat and bring to a boil. Boil rapidly until candy thermometer registers 300 F (hard crack stage). Immediately remove from heat. Add flavor and food color. Pour onto cookie sheet and let cool completely. When hard either bend to crack or break candy with kitchen mallet Note: Please be careful when giving this candy to small children it is hard and will splinter like glass. www.northpole.com
English Toffee Bars From the kitchen of Bette
1/2 cup butter
2 cups all purpose flour
1 cup packed light brown sugar
1 package sliced almonds
Heat oven to 350 degrees. In large bowl combine butter, flour and brown sugar. Blend until fine crumbs form. Press into 13x9x2 pan and sprinkle almonds over the top. Toffee topping: In small sauce pan combine 2/3 cup butter and 1/3 cup packed light brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil 30 seconds. Pour over almonds. Bake about 20 to 22 minutes until topping is bubbly and golden. Remove from oven and spread 1 package white chocolate chips over top to melt. Spread evenly as it melts. Cool completely on wire rack and then cut in squares. www.northpole.com
Fry Pan Cookies From the kitchen of Carolyn Chambers
1 1/2 cups chopped dates
2 eggs
1 cup sugar
1/4 cup butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups rice Krispies
1/2 cup chopped nuts
chopped coconut
Combine first 6 ingredients in a frying pan over low heat. Cook for 10 minutes, stirring constantly. Cool, add 3 cups of rice krispies or a similar cereal, and 1/2 cup chopped nuts. Mix the cereal into the date mixture well. Form into balls and roll each ball in chopped coconut. www.northpole.com
Santa's Favorite Holiday Oatmeal Makes 1 bowl • From the kitchen of Mary Lee Kerry
1/4 cup Quaker oats
1/8 cup water or milk
3 tablespoons sugar
dash vanilla extract
handful red & green sprinkles
12 squirts wild clover honey
1/2 cup pecans
1 Hershey kiss
Mix the oats, water, honey, sugar, and extract together and heat for 1 min. and 30 seconds. Lightly spread the sprinkles on opposite sides of the bowl. top with pecans and put the kiss in the dead center of the bowl. www.northpole.com