Macaroon Cookies

/0 Comments/in /by
Print Recipe

Macaroon Cookies

Author: SayerFoods.com

Ingredients

  • 4 lg. egg whites
  • 1 1/2 tsp. vanilla
  • 2/3 c. sugar
  • 1/4 c. all purpose flour
  • 3 1/2 c. lightly packed sweetened coconut

Instructions

  • Beat egg whites with a mixer until frothy and add vanilla, sugar and flour until smooth. Stir in coconut until evenly moistened. Using a small ice cream scoop (about ¼ C.) place balls of dough on a lightly greased cookie sheet and bake at 325 degrees for 25 minutes.

 

Cherry Cream Candies

/0 Comments/in /by
Print Recipe

Cherry Cream Candies

Author: Seawaters of California

Ingredients

  • 1 cup eggnog
  • 2 cups sugar
  • 2 T light corn syrup
  • 1/4 teaspoon salt
  • 2 T butter or margarine
  • 1/2 cup quartered red candied cherries
  • 1/2 cup finely chopped pecans

Instructions

  • Spray an 8x8-inch baking pan with non-stick vegetable spray. In a 2-1/2 quart saucepan, combine eggnog, sugar, corn syrup, and salt. Cook, stirring frequently, until mixture forms a soft ball when dropped into cold water. Cool to lukewarm; add butter and beat until candy begins to lose its gloss. Stir in cherries and pecans. Quickly spread in prepared baking pan. Let stand until firm. Cut into squares.

 

Buckeyes

/0 Comments/in /by
Print Recipe

Buckeyes

Author: Maebeary of Cincinnati, OH USA

Ingredients

  • 2 sticks 1 Cup Margarine
  • 2 Cups Peanut Butter
  • 1 teaspoon Vanilla
  • 2 pounds of confectioner's sugar
  • 1 package 12 semi-sweet chocolate chips
  • 3/4 bar paraffin

Instructions

  • In a large bowl, mix together the confectioners' sugar, margarine, peanut butter and vanilla. Form into small balls, rolling in the palms of your hands. Using a toothpick, dip each ball into the chocolate-paraffin mixture that has been melted over low heat in top of a double boiler. Leave a little part of the peanut butter uncovered in order to have them look like buckeyes. (Remember, Ohio is The Buckeye State.) Place each one carefully, not touching, onto wax paper until set.

Notes

When placing them in layers, place wax paper between them. I was always told to refrigerate them. I never have ... I guess because they never last long enough to worry about it. I make them the week before Christmas and they're gone by the New Year.

 

Candy Cane Recipe

/0 Comments/in /by
Print Recipe

Candy Cane Recipe

Author: Merry Chrissa

Ingredients

  • 1 cup sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1/8 tsp. cream of tartar
  • 4 drops oil of peppermint or other flavoring
  • 4 drops red or green food coloring

Instructions

  • Grease a hard surface. Simmer the sugar with the corn syrup, water and cream of tartar until the mix reaches a soft crack stage or about 280 degrees on a candy thermometer. Remove from the heat and add the flavoring. Divide the syrup in half. Add food coloring to one half; pour out separately onto the greased surfaces. Cool for 1 to 2 minutes. Pull each half separately; roll into 1/2" thick ropes. Twist colored batch around the white batch pulling until the colors adhere. Cut with scissors into 6" long lengths; bend to crook one end.

Notes

You can find Wintergreen or oil of cinnamon to use as a flavoring. Work quickly to form candy canes or you can form knots

 

Marshmallow Pops

/0 Comments/in /by
Print Recipe

Marshmallow Pops

Servings: 16
Author: Mumof2 of Galliano, La

Ingredients

  • 10 oz. bag of Marshmallows lg. ones
  • 16 wooden skewers about 12 in. long
  • 14 oz pkg. white candy coating melted
  • orange and black decorating icing tubes.

Instructions

  • put 2 marshmallows on the skewer, dip them in the melted chocolate, coat well. swirl of the excess and place it on wax paper to cool. use the black icing tubes for eyes, mouth and buttons, the orange can be used to make a carrot nose. use plastic wrap and a little ribbon to give them away.

 

Chocolate Bites

/0 Comments/in /by
Print Recipe

Chocolate Bites

Author: Seawaters of California

Ingredients

  • 2 sticks margarine
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup chopped pecans
  • 1 cup coconut
  • 1 box powdered sugar
  • 1 T vanilla extract
  • 1 12-ounce jar peanut butter (crunchy is great)
  • 1 6-ounce package semisweet chocolate chips, more if needed
  • 1/2 cake paraffin wax

Instructions

  • Melt margarine in large container. Stir in graham cracker crumbs, pecans, coconut, powdered sugar, and vanilla; add peanut butter and mix well. Roll into walnut-size balls and lay out on waxed paper. Melt chocolate and paraffin together over hot water. Using 2 teaspoons (or any method you prefer), dip each ball into mixture, returning to waxed paper. The balls will cool quickly and be pretty and glossy.

Notes

This recipe was from my Aunt Ede, who had another name for them that I cannot tell!
Yield: 6 dozen.

 

Crock Pot Candy

/0 Comments/in /by
Print Recipe

Crock Pot Candy

Author: lilnoelelf of Louisiana

Ingredients

  • 16 oz jar cashews or walnuts
  • 16 oz jar unsalted dry roasted peanuts
  • 1 bar German chocolate
  • 12 oz package semisweet chocolate chips
  • 2 pkg.s white almond bark

Instructions

  • Layer in 5 quart crock pot as listed. Break the German chocolate and almond bark. DO NOT STIR. Cook on low for 3 hours with lid on. After 3 hours stir until well mixed. Drop on waxed paper with teaspoon. Makes 2 to 3 dozen candies.

Notes

You can use almost any nut you want but we have found that the cashew/ unsalted dry roasted peanuts
taste best together. My sister-in-law made this for Christmas last year. I got the recipe from her, as she said this was her grandmothers. This is Delicious!!

 

Spitzbuebe

/0 Comments/in /by
Print Recipe

Spitzbuebe

Author: Cetacea of Switzerland, Schwyz, Village: Küssnacht

Ingredients

  • 250 g margarine 1 Cup
  • one egg white
  • For the Stuffing quantity as you like it Redcurrant- or raspberry jelly, warm or apricot jam
  • 120 - 150 g sugar 2/3 Cup
  • one pinch of salt
  • two teaspoon of vanilla sugar
  • 350 g flour 1 1/2 Cup
  • maybe a bit of icing sugar for coating

Instructions

  • Put the margarine in a bowl and stir it until it is smooth. 2. Add the sugar to the margarine and beat it until it is fluffy. 3. Mix the egg white, salt, vanilla sugar and flour together with the fluffy mixture and knead it lightly until it is a smooth dough. 4. Roll out the dough until it is about 2 mm thick. 5. Cut out round cookies (size as you like it). Half of them will be for the top or lid cookies and the other half are the bottom cookies. 6. Cut one to three holes in each top cookie. Put all the cookies on the baking tray. 7. Bake the cookies about 8 to 10 minutes at 200 degrees in the middle of the preheated oven 8. After the baking let the cookies cool out. 9. Turn around the bottom cookies and apply the stuffing then put the top cookies on top of them. 10. Dust the cookies with icing sugar if you like.

Notes

If you make little cookies then they are similar to confection. The holes in the top cookies can be shaped like stars or hearts or whatever you like.