Creative candy cookies

Creative Candy Cookies
1/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 egg
1/2 cup chopped nuts
2 (1 1/2 ounce) bars chocolate covered coconut or almond candy, cut up
1 1/2 cups biscuit baking mix
Cream together butter, sugar and egg. Add nuts, candy and baking mix. Drop by teaspoonfuls onto lightly greased baking sheet. Bake at 375 degrees for 10 minutes, or until light brown. Leave cookies on baking sheet a few minutes before removing.
Makes 3 dozen cookies.

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Caramels

Caramels

1 cup granulated sugar

½ cup brown butter

½ cup light corn syrup

½ cup cream

¾ cup milk

¼ cup butter

½ cup nuts, chopped (optional)

1 tsp. vanilla

Combine all ingredients except vanilla and cook over low heat, stirring constantly, until candy forms a firm ball when dropped into cold water (246°).

Stir in vanilla, then pour into a greased, 8 square baking pan.

Cool, then turn out of pan and cut candy into 1 pieces. Wrap each square in waxed paper.

Makes 64 1 pieces

From Best of Amish Cooking

By Phyllis Pellman Good

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Chocolate fudge with nuts

Chocolate Fudge with Nuts

⅓ cup butter

3 squares unsweetened chocolate

¼ cup milk

3 cups confectioners sugar, sifted

pinch of salt

1 tsp. vanilla

¼ cup nuts, chopped

Melt butter and chocolate in saucepan. Add milk slowly, stirring continuously until well blended. Remove from heat.

Gradually beat in sugar. Stir in salt, vanilla, and nuts until thoroughly mixed.

Spread in greased 8 square pan. Chill. When firm, cut in 1 pieces.

Makes 64 1 pieces

From Best of Amish Cooking

By Phyllis Pellman Good

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Fudge

Fudge

4 Tbsp. cocoa (or 3 squares unsweetened bakers chocolate)

3 cups sugar

1 cup milk or cream

3 Tbsp. corn syrup

pinch of salt

2 Tbsp. butter

2 tsp. vanilla

Combine cocoa, sugar, milk, syrup, and salt in heavy saucepan. Cook to soft ball stage (236°when small amount of mixture dropped in cold water forms a soft ball).

Cool slightly and add butter and vanilla. Immediately pour into buttered pan. Allow to harden. Cut into squares.

Makes about 2 lbs.

From Best of Amish Cooking

By Phyllis Pellman Good

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Kisses

Kisses

Coconuts could be bought at the turn of the century in eastern Pennsylvania. They were, of course, in their hard shells, leaving it up to the enterprising cook (or her helpers) to ferret out their meat and grate it. Coconut was a delicacy in cakes, cracker puddings, and, on occasion, candy.

3 egg whites

2 cups plus 1 Tbsp. sugar

2 tsp. vinegar

1 tsp. vanilla

2 cups flaked coconut

Beat egg whites till frothy. Gradually add sugar and vinegar. Beat until fluffy (about 10 minutes). Stir in vanilla and coconut.

Drop by teaspoons onto cookie sheets. Bake at 250° for 3045 minutes.

Variation: crushed nuts may be substituted for coconut.

Makes about 2 lbs.

From Best of Amish Cooking

By Phyllis Pellman Good

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Chocolate chews, diabetic friendly recipe

This is my version of making it a bit more diabetic friendlier:

6 oz. Light cream cheese

4 tsp. Light cream

2 tsp. vanilla

5 tsp. chunky peanut butter

Use old fashion or low sugar peanut butter, even a almond butter if possible

1 package of diet chocolate pudding

Jell-O has a sugar free chocolate pudding that would work great

1 tsp. lemon juice

1/2 c. chopd walnuts

With a fork blend the first 6 ingredients together. Roll into tiny balls and roll in nuts. Store in freezer as they are better cold. Enjoy.

Peanut butter pieces

Peanut Butter Pieces
2 sticks butter
1 pound powdered sugar
1 cup graham cracker crumbs
1 cup peanut butter
2 cups chocolate chips
Place butter in large bowl and microwave on high for 2 to 3 minutes. When butter is melted, add powdered sugar, graham cracker crumbs and peanut butter; mix until smooth. Press into 8 by 8 inch square dish. Microwave on high for 2 minutes. Place chocolate chips in large bowl and microwave on 50% power for 3 to 4 minutes; stir several times while melting. When melted, spread over peanut butter layer; chill. Cut into squares and store in an airtight container.

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