Foods Recipes

-Dottie Cross TMPJ72B 1 1/2 pk (12 ounces) Baker's semi-

-sweet chocolate 1 pk (8 oz) cream cheese; softene

3 c Powdered sugar

1 1/2 ts Vanilla

Ground nuts or Baker's Angel -Flake coconut, toasted Melt chocolate by placing in microwavable dish. Microwave on HIGH 3 to 4 minutes or until almost melted, stirring after each minute. Remove from microwave. Stir until completely melted. Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour. Shape into 1-inch balls. Roll in nuts or coconut. Store in refrigerator. Makes about 5 dozen truffles. Variation: To flavor truffles with liqueurs, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each third mixture; mix well. Source: Orange County Daily Pilot Newspaper Reformatted by: CYGNUS, HCPM52C

-----------------------------------CRUST----------------------------------- 1 c All-Purpose Flour

1 c Oats

1 c Brown Sugar, packed

1 ts Baking Soda

1/2 c Butter

----------------------------------TOPPING---------------------------------- 1/2 c Corn Syrup

1/3 c Brown Sugar, packed

1/4 c Butter

1/4 c Whipping Cream -OR-

1/4 c Evaporated Milk

1 1/2 c Almonds, sliced

1 1/2 ts Vanilla

CRUST: Combine all ingredients , mixing until crumbly. Press firmly into 13x9x2-inch (3.5L) baking pan. Bake in 350F(180C) oven for 10 minutes.

FILLING: Combine corn syrup, brown sugar, butter, and cream in a medium saucepan. Cook and stir over medium heat until mixture boils. Remove from heat. Stir in almonds and vanilla. Pour over crust, spreading evenly. Bake in 350F(180C) oven 15 to 20 minutes or until golden. Cool on wire rack. Cut into traingles, bars or squares. Store in refrigerator. Makes 48. NOTE: You may substitute All-Purpose Wheat & Oat flour for All-Purpose Flour.

1 1/2 c Margarine

1/2 c Butter

1 1/2 c Granulated sugar

1 c Water

1 1/2 ts Salt

1 c Eng walnuts;or almonds/chopd

---------------------------------HAVE READY--------------------------------- 1 ts Soda

-----------------------------ADD AFTER FINISHED----------------------------- 1/2 lb Dipping chocolate

3/4 c Pecans (for top)

*Have soda ready at the stove to add at once. **Stirring constantly between 236 d. & 290 d. prevents butter from separating. No good if this happens.

Melt butters slowly; add sugar, water and salt. Cook at low heat, stirring constantly until it reaches 212 degrees. STOP STIRRING until candy reaches 236 degrees. Add the walnuts and stir constantly until candy reaches 290

degrees. Remove from heat and add soda, stirring well. Pour onto buttered cookie sheet. Immediately cut into squares. Will run back together, but can be cracked where cut. Add dipping chocolate wafers on top. They will melt & you can spread them out. Sprinkle nuts on top (opt.) Dolores McCann, OH Dolores McCann, Prodigy Food & Wine Board

2 oz MARGARINE

8 oz PECAN HALVES

1/2 t SALT

Preheat oven 350 F. Melt margarine in saucepan. Stir pecans in melted margarien until they are thoroughly coated. Spread pecans on a cookie sheet. Bake 15 to 20 minutes in 350 F oven until lightly toasted, stirring once. Remove from oven. Sprinkle lightly with salt. Let cool and serve. Store in airtight container. Yields 1/2 lb. pecans.

*Ingredients:* 1 lb White chocolate

1 Jar chunky peanut butter

-(12-oz) 1 lb Semisweet chocolate, melted

Combine white chocolate and peanut buter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15x10x1-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter

mixture, and swirl through with a knife. Chill until firm. Cut into 1-1/2x1-inch pieces. Store in refrigerator. Yields about 6 dozen pieces. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93