Today we made Multi-Flavor Candy Bars!
Crust: 2/3C brown sugar, 1C butter, 2 1/2C flour
Filling: 14 oz sweetened condensed milk, 1C creamy peanut butter, 2C chocolate chips, 1 egg, 3C mini marshmallows
Preheat oven to 325. Blend together crust ingredients.
Press into large greased casserole dish.
Bake 20 minutes or until light golden on the edges. Increase oven temperature to 350F. Mix sweetened condensed milk, peanut butter and egg. Blend well.
Spread evenly onto crust.
Sprinkle on chocolate chips.
Sprinkle on mini marshmallows.
Bake 10 minutes. Cool.
Chill before cutting.
Today we made Almond Cracker Candy!
1/2C brown sugar, 1/4C white sugar, 1/4C sweetened, condensed milk, 1T butter, 3/4C coarsely chopped almonds, 1T almond extract, 2T corn syrup, 1C chocolate chips, 8-10 rectangular crackers, such as “Wasa”– made with wheat flour (NOT rye flour)
Place crackers on foil-lined jelly roll pan or cookie sheet with elevated sides. Crackers need not fill up the whole sheet. Mix sugars, milk, butter and corn syrup in large, heavy saucepan.
Cook, stirring constantly over medium heat until candy thermometer reaches 235F.
Remove from heat and stir in extract. Mixture will sizzle.
Spread onto crackers, coating evenly.
Melt chocolate chips and spread on top.
Sprinkle almonds on top.
Press in almonds lightly with spoon.
Cool. Freeze 2 or more hours. Break into pieces. Eat.
1C flour, 1C oats, 1C brown sugar, 1t baking soda, 1/2C butter
Filling: 2 eggs, 1C brown sugar, 1/2t vanilla, 2T flour, 1t baking powder, 1C mini marshmallows, 3 oz slivered almonds, 1C chocolate chips
Preheat oven to 325F. Cut butter into dry ingredients until crumbly.
Press into 13X9″ ungreased dish or pan. Bake 10 minutes.
For filling, beat eggs, brown sugar and vanilla.
In separate bowl, mix together dry ingredients. Add to wet. Blend well.
Pour over hot crust.
Sprinkle chips, marshmallows and almonds evenly on top. Press down lightly.
Bake 35-40 minutes or until lightly browned.
Today we made Cinnamon Walnut Brittle!
2T butter, 1T cinnamon, 3/4t baking soda, 1 1/2C sugar, 1/4C light corn syrup, 1/4C water, 2C walnuts, 1/2t vanilla
In bowl, stir together cinnamon and baking soda. Cook sugar, corn syrup and water over high heat to a rolling boil.
Reduce heat to medium-high and cook, stirring occasionally until a candy thermometer reads 260F (hard ball stage), 10-15 minutes.
Add walnuts, vanilla and butter.
Continue cooking, stirring frequently until 300F (hard crack stage), 10-15 minutes. Remove from heat and quickly add cinnamon mixture, blending well. Turn onto a buttered baking sheet. Spread evenly.
Cool and set. Break into pieces.
Today we made Praline Candy!
1 C brown sugar, 1/2C sugar, 14 oz sweetened condensed milk, 2T butter, 3/4C sliced almonds, 4T corn syrup, 1C chocolate chips, another 1C chocolate chips– melted
Mix all ingredients except chocolate chips in saucepan over medium heat.
Cook, stirring constantly, until candy thermometer reaches 235F.
Remove from heat. Spread 1C chocolate chips on foil-lined cookie sheet. Spread praline on top of chips.
Melt chocolate chips and spread on praline. Chill. Break into pieces.
Today we made Potato Candy!
1 medium potato, 1 1/2C to 2C powdered sugar, 1/2t vanilla extract, 1/2t almond extract, pinch salt, 1/2C dried or candied fruit and/or nuts
This recipe is from “Jewish Cookery” by Leah H. Leonard, originally published in 1949.
Boil and mash the potato.
When cool, add extracts. Work in salt and powdered sugar until rollable– about 10 minutes.
Knead on lightly sugared surface until smooth. Work in coarsely chopped fruit and/or nuts.
Roll into balls. Store chilled.
Today I made Chocolate-Raisin Bread!
1 envelope dry yeast, 1/4C water, 1C skim milk, 2/3C sugar, 3T butter, 3 eggs, 4-5C flour, 12 oz chocolate-covered raisins
Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.
Mix in about 1C flour.
Mix in sugar.
Mix in 1C milk.
Chop butter into small pieces. Mix into batter.
Mix in enough flour to form a dough that is a little tacky.
Knead a few minutes. Roll into a ball. Place in a large, greased bowl. Turn ball over once. Cover bowl with plastic wrap. Refrigerate overnight. Punch down dough. Divide in two. Roll or stretch one half out on floured surface.
Sprinkle half of chocolate-covered raisins evenly onto dough.
Place in greased loaf pan.
Repeat with other half. Let rise one hour. Preheat oven to 325F. Bake 45-50 minutes or until golden brown.
Today I made Coconut Candy!
4C grated coconut, 14 oz sweetened condensed milk, 1C skim milk, 1C sugar, 1T vanilla, pinch salt, 2T butter, melted
Dry-roast the coconut (without oil) in a nonstick skillet for a few minutes. Add milks.
Stir in sugar, vanilla and salt.
Stir on low-medium heat until mixture stops sticking to pan and forms a ball, 30-40 minutes. Add the melted butter.
Spread into greased pan.
Press down evenly with a heat-resistant spatula. Chill before breaking into pieces.
Today I made Mock Macaroons!
1 medium potato, baked and mashed, 14oz shredded coconut, 1/4t salt, 1t vanilla extract, 3C powdered sugar, 10oz bittersweet chocolate, 1/3C water
Thoroughly mix first four ingredients. Gradually work in powdered sugar. Blend well.
Shape into balls and place on foil-lined cookie sheet. Chill 2 or more hours. Melt chocolate with water, stirring constantly. Dip each ball in chocolate.
Chill 2 or more hours.