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1 lb. sifted conf. sugar 1/4 lb. marg., softened to room temperature 1 tbsp. milk 1 tsp. vanilla 1 pinch salt Rub softened butter into the sifted sugar. Add milk, vanilla, salt. Mix thoroughly (the more you work it, the better it is). Variations: PEANUT BUTTER PINWHEELS: Take basic mixture, lightly dust with confectioners sugar, place between the sheets of waxed paper and roll out (just like pie dough) with a rolling pin. Carefully lift up top sheet of wax paper. Now spread with peanut butter. Roll up very carefully, wrap in wax paper, chill an hour and slice. Very rich. BUTTER JETS: Shape basic mixture into small balls, roll in extra 10x sugar, set in refrigertor until hardened. Coat with dipping chocolate. Allow chocolate to harden. 4 oz. of baking chocolate, bitter or semi sweet or a mixture of both 2 tbsp. butter 1 x 1 inch square paraffin wax Melt over hot water in double boiler. Stir ingredients until melted, blend in 5 drops of vanilla. Remove from heat but keep over hot water. Use a toothpick or fork, dip each piece of candy into chocolate coating and turn until completely covered with chocolate, place on waxed paper to dry. Store in tightly covered container. Makes about 58 pieces. CHOCOLATE COVERED CHERRIES: Drain maraschino cherries on paper towel; mold basic recipe around each cherry, dip in chocolate mixture. Let harden in refrigerator. SNOWBALLS: Form into small balls and roll in fine moist coconut, or work coconut into the basic mixture and form into balls and dip into chocolate dipping recipe. (Tint coconut with food coloring, if desired). STUFFED DATES: Place small amount of basic mixture in seeded dates, press pecans half on top and roll in sugar. PEANUT BUTTER BALLS: Work peanut butter gradually into basic mixture until thoroughly blended together. Form into balls and chill. Dip in chocolate dipping mixture and chill again. ALMOND NUT CANDY: Work almond flavoring gradually into basic mixture, add finely chopped almonds and work in. Form into balls and dip into chocolate and chill. |
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