EASY OPERA FUDGE

1/3 cup maraschino cherries, chopped, 1/2 cup butter or margarine, 2 packages co
conut cream pudding mix, regular, 4-serving size, 1/2 cup milk, 1/2 teaspoon van
illa, 1 pound sifted powdered sugar, 1/2 cup chopped walnuts
Drain maraschino cherries on paper toweling. In saucepan melt butter. Stir in dr
y pudding mixes and milk. Cook and stir until mixture comes to boiling; boil for
1 minute, stirring constantly. Remove from heat. Stir in vanilla; beat in powde
red sugar until smooth. Stir in walnuts and cherries. Pour into buttered 10 x 6
x 2-inch baking dish. Chill before cutting. Yield: 32 pieces (2 per serving).
CHAMPAGNE TRUFFLES
6 ounces semisweet chocolate, coarsely chopped, 1/4 cup butter, cut into small p
ieces (no substitutes), 3 tablespoons whipping cream, 1 beaten egg yolk, 3 table
spoons champagne or whipping cream, 1/4 cup unsweetened cocoa powder, sifted pow
dered sugar, or small white decorative candies
Combine semisweet chocolate, butter, and the 3 tablespoons whipping cream in a h
eavy, medium saucepan. Cook and stir over low heat until chocolate is melted, st
irring constantly. Gradually stir about half of the hot mixture into the egg yol
k, Return entire mixture to the saucepan. Cook and stir over medium heat for 2 m
inutes. Remove from heat. Stir in champagne or 3 tablespoons whipping cream. Tra
nsfer truffle mixture to a small mixing bowl; chill about 1 hour or until mixtur
e is completely cool and smooth, stirring occasionally. Beat cooled truffle mixt
ure with an electric mixer on medium speed about 1 minute or until color lighten
s and mixture is slightly fluffy. Chill about 30 minutes more or until mixture h
olds its shape. Scrape a small ice cream scoop, melon baller, or spoon across th
e surface of the cold truffle mixture, forming 1-inch balls. Place balls on a ba
king sheet lined with waxed paper. Refrigerate until very firm. Gently roll ball
s in unsweetened cocoa powder, sifted powdered sugar, or small white decorative
candies until evenly coated, reshaping as necessary. If desired, serve in decor
ative foil candy cups. Makes 25 to 30. Make-ahead Tip: Prepare truffles as direc
ted and store tightly covered in the refrigerator up to 2 weeks.
HOLIDAY TRUFFLES
1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips, 1/4 cup orange-flavored l
iqueur or 1 teaspoon orange extract, 1 can Pillsbury Creamy Supreme Chocolate F
udge or Chocolate Frosting, Coconut, chocolate sprinkles, ground nuts or cocoa*
Melt chocolate chips in medium saucepan over low heat, stirring constantly; remo
ve from heat. Stir in orange liqueur and frosting; blend well. Refrigerate 1 to
2 hours or until firm. Place coconut* in pie pan. Scoop mixture into 1-inch ball
s; drop onto coconut. (Mixture will be sticky.) Roll to coat. Place in foil cand
y cups, if desired. Store in refrigerator. 6 dozen candies
HOREHOUND CANDY
1 cup horehound tea, 4 cups sugar, 2 cups dark or light corn syrup
Boil horehound leaves to make a good strong tea. Drain, reserving 1 cup of liqui
d. Add the cup of tea to the other ingredients and boil until it just starts to
caramel. Put onto a flat greased cookie sheet. Start cutting with kitchen shears
or scissors as soon as it starts to harden on edges. Note: Horehound tea leaves
are available at a specialty tea/coffee shop in Manitou Springs. They should al
so be available in health food stores.
TAFFY
This is a delicious "melt in-your-mouth" taffy that is wonderfully light and cri
spy. It is not a chewy taffy. The secret to what makes this taffy so good is str
etching it while it is still very hot. Most people don't have the stamina and co
urage to do this.
2 cups sugar, 3/4 cup water, 1 teaspoon cream of tartar, Your choice of flavorin
g, Food coloring
Cook on high heat until mixture comes to a boil. Cover with lid (this helps to d
issolve the crystals on the sides of the pan). Continue boiling on high heat unt
il it just starts to change to a light caramel color (about 300o F or slightly m
ore). Take off the burner and hold to the light, checking the color to see if it
's done. When done, pour onto 2 buttered plates. Keep one warm (in a barely warm
oven) and work with the other. You can place the plate you're working with onto
cold water to cool the edges (it only takes a few seconds). With a butter knife
, fold the outside edges in towards the middle until the middle looks a little f
irm. Make a dent in the middle and add 1/2 capful of flavoring (almond for white
, mint for green) and 3 drops of food coloring. Continue folding edges into the
center with a knife until the flavoring and coloring have worked in the candy. B
utter the corner of a bread board and scrape the taffy onto it. Pick up the cand
y with your hands immediately and begin working with it by holding the very ends
and stretching and pulling it. It's very hot! Don't butter your hands. (You won
't really need to, and the butter on your hands could work into the taffy, ruini
ng the texture.) The further you can stretch it out each time, the lighter the t
affy will be. Twist it as you stretch it. When it starts to firm up, have someon
e hold the other end and stretch it across the room as long and thin as you can
without breaking it. (Make sure you have plenty of room with a table nearby.) Qu
ickly lay it on the table, curving it to fit. Immediately make indents with a bu
tter knife every 3 or so inches. Let cool and break at indentations. This taffy
is wonderfully light and crisp. It is not chewy. Good luck and have some burn o
intment nearby. Oh, and don't forget your other plate is in the oven. P.S. There
are only two times when Mom couldn't get this recipe to work, once in Japan and
once in Alaska. She's not sure why, but she thinks it has something to do with
the altitude.
COFFEE TOFFEE BARS
1 cup brown sugar, 1/2 cup butter, 1/2 cup margarine, 2 cups flour, 2 Tablespoon
s instant coffee, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon almo
nd extract, 1 cup chocolate chips, 1/2 cup sliced almonds, Glaze: 1 cup powdered
sugar, 2 Tablespoons melted butter, 1 to 2 Tablespoons milk, 1 teaspoon vanilla
Beat together sugar, butter, and margarine until light and fluffy. Lightly spoon
flour into measuring cup and level off. Add flour, coffee, baking powder, salt,
and almond extract to butter mixture. Blend well. Dough will be crumbly. By han
d, stir in chocolate chips and almonds. Grease a 10 x 15-inch jelly roll pan. Pr
ess dough evenly in prepared pan. Bake at 350o F for 15 to 20 minutes. Combine g
laze ingredients and spread over warm bars. Note: It's best to cut bars while th
ey are still very warm; chill before removing from pan.
PEANUT BUTTER SQUARES
1/2 cup margarine, 1 cup peanut butter, 2 cups butterscotch chips, 3/4 cup cocon
ut, 3/4 package mini colored marshmallows
Melt first margarine, peanut butter, and butterscotch chips; cool slightly. Quic
kly add coconut and marshmallows. Pour into lightly greased pan. Refrigerate an
d cut into squares.

CHOCOLATE PEANUT BUTTER BALLS 1

6 cups powdered sugar, 1 teaspoon vanilla, 2 to 3 cups semi-sweet chocolate chip
, 2 to 3 squares unsweetened baking chocolate, 2 cups peanut butter, 1 cup butte
r
In a double boiler, melt chocolate. In a medium bowl, mix together sugar, butter
, peanut butter, and vanilla. Dough will be loose. Form 1- to 2-inch balls from
the dough. Dip balls in chocolate with either a toothpick or a fork. Set on wax
paper and cool. Makes: about 3 dozen.
CANDIED WALNUTS
1 cup sugar, 1/4 cup milk, 1 teaspoon cinnamon, 1 Tablespoon butter, 1 teaspoon
vanilla, 2 cups walnuts, halved
Combine all ingredients except vanilla and nuts. Simmer on low heat until soft.
Take off heat, add vanilla and pour over nuts. Let cool.
BOURBON BALLS
3 cups ground vanilla wafers (2 packages), 1 cup powdered sugar, 1-1/2 Tablespoo
ns cocoa, pinch salt, 1 cup ground pecans, 1 Tablespoons vanilla, 3 Tablespoons
white Karo Syrup, 1/2 cup bourbon
Mix thoroughly. Form into balls and roll in powdered sugar or ground pecans.
HALVA
1 cup farina, 1/3 cup pignoli (pine) nuts, 1 stick butter, Syrup: 2 cups water,
1 cup sugar, 2 sticks cinnamon or 1/2 teaspoon ground cinnamon
Syrup: Mix ingredients and boil for three minutes until a syrup forms. Remove fr
om heat and let cool. Meanwhile: Using some of the butter (1/3 stick), melt butt
er and brown pignoli nuts. Add remaining butter and farina stir till farina is a
light brown color. Carefully add syrup to farina mixture. Stir till most of wat
er is absorbed and forms a sticky mixture. Remove from heat and leave uncovered
for one hour until it becomes a crumbly mixture. Shape in individual molds or sp
oon into dishes. Serve at room temperature topped with ground cinnamon.
HAZELNUT PETITE FOURS
1-1/3 cups shortening, 2-1/4 cups sugar. Cream and add: 4 cups cake flour, 1 Tab
lespoon baking powder, Sift & add alternately , 6 eggs, 3/4 cup milk, 1 teaspoon
vanilla, 3 Tablespoon hazelnut liquor, 1 cup ground hazelnuts
Blend above ingredients well and add to flour mixture, mix well. Pour into greas
ed 9 x 13-inch pan and bake 1 hour. Cool and split in half, fill with the follow
ing cherry butter cream, blended to spreading consistency.
1/2 cup shortening, 1/2 cup cherry pie filling pureed, 2 to 3 cups powdered suga
r
Chill filled cake and cut into squares.
1 pound semi sweet chocolate, 1-1/2 cup heavy cream
Melt together and coat cake squares, chill and garnish as desired.
MICROWAVE PEANUT BRITTLE
1 cup raw peanuts, 1 cup sugar, 1/2 cup white corn syrup, 1/8 teaspoon salt, 1 t
easpoon butter or margarine, 1 teaspoon vanilla, 1 teaspoon baking soda
Combine peanuts, sugar, corn syrup, and salt in a 1-1/2-quart casserole dish. Mi
crowave on High for 7 to 8 minutes, stirring well after 4 minutes. Add butter an
d vanilla to syrup, blending well. Microwave for 1 to 2 minutes more. Peanuts sh
ould be lightly browned and syrup very hot. Add soda and gently stir until light
and foamy. Pour mixture onto lightly greased cookie sheet; let cool for 1/2 to
1 hour. When cool, break into small pieces and store in airtight container.
"OLDE STYLE" PRALINES
1-1/2 cups sugar, 3/4 cup light brown sugar (packed), 1/2 cup milk, 3/4 stick bu
tter (6 Tablespoons), 1-1/2 cups pecans (roasted optional), 1 teaspoon vanilla
Combine all ingredients and bring to soft ball stage (230 to 240o F), stirring c
onstantly. Remove from heat. Stir until mixture thickens, becomes creamy and clo
udy, and pecans stay suspended in mixture. Spoon out on aluminum foil or parchme
nt paper. Makes approximately fifteen to twenty pralines, depending on size. Not
e: To roast pecans, bake them on a sheet pan at 275o F for 20 to 25 minutes unti
l slightly brown. Options: Praline sauce (add 1/2 cup corn syrup to mixture).
SALTED PEANUT CHEWS
Base:
1 package Pillsbury Plus yellow cake mix
1/3 cup margarine or butter, softened
1 egg
3 cups miniature marshmallows
Topping:
2/3 cup corn syrup
1/4 cup margarine or butter
2 teaspoon vanilla
One 12-ounce package (2 cups) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
In a large bowl, combine all base ingredients except marshmallows with a mixer a
t low speed until crumbly. Press into the bottom of an ungreased 13 x 9-inch pan
. Bake in a 350o F oven for 12 to 18 minutes or until light golden brown. Remove
from oven and immediately sprinkle with marshmallows. Return to oven 1 to 2 min
utes or until marshmallows just begin to puff. Cool while preparing topping. In
a large saucepan, heat corn syrup, margarine, vanilla, and chips just until chip
s are melted and mixture is smooth, stirring constantly. Remove from heat. Stir
in cereal and nuts. Immediately spoon warm topping over marshmallows and spread
to cover. Chill; cut into bars. Store covered. Makes: 36 bars.
TURTLE BARS
1 package (14 ounce) caramels, 1/2 cup milk, 1/2 cup melted butter, 1 German cho
colate cake mix, 1 cup finely chopped pecans, 1 package (12 ounce) chocolate chi
ps
Combine caramels and 1/4 cup milk in heavy sauce pan. Cook over low heat, stirri
ng constantly until caramels are melted. Set aside. Combine melted butter, dry c
ake mix, nuts and 1/4 cup milk and mix. Press half of mixture into greased 13 x
9-inch pan. Bake at 325o F for six minutes. As soon as crust is finished baking,
remove from oven and immediately sprinkle chocolate chips on tops. Spread caram
el mixture over chocolate chips. Sprinkle remaining cake mixture over caramel. R
eturn pan to oven and bake at 325o F for 15 to 18 minutes. Cool and then cut int
o squares.
DIVINE DIVINITY
2-1/2 cups sugar, 1/2 cup corn syrup, 1/2 cup water, 2 egg whites, 1 teaspoon v
anilla, walnuts (optional)
Prepare waxed paper first. (You'll need to work fast when dropping divinity onto
buttered waxed paper.) Cook sugar, corn syrup, and water until candy thermomete
r reads 230o F. While cooking syrup, whip egg whites. Pour 1/2 of the syrup into
egg whites. Let remaining syrup boil to 250o F and then pour into mixture. Beat
until dull. Add vanilla. Add walnuts if desired. Drop on paper quickly in desir
ed size; mixture will set up fast! Store in sealable container. Yields: approx
imately 2 dozen.
MARZIPAN COCONUT BALL CONFECTION
7 ounces marzipan, 3 ounces desiccated coconut, 3 teaspoons Kahlua, 1 teaspoon c
ocoa (good quality), 4 ounces coating chocolate (good quality, such as Lindt)
Knead first four ingredients together. Shape into 30 balls. Dip in melted chocol
ate and sprinkle with shredded coconut or decorate as desired. Store in airtight
container.

'MOUNDS BALLS'
This is an industrial recipe (makes 6 to 8 dozen depending on their size). Half
of the recipe still makes a lot, but you can freeze half the filling and make la
ter.
3 to 4 cups semi-sweet chocolate chips, 2 to 3 squares unsweetened baking chocol
ate, 1 cup butter, softened, 8 cups powdered sugar, 1 cup milk, 12 cups coconut,
shredded, 1 to 2 cups white chocolate chips
In a double boiler, melt semi-sweet and unsweetened chocolate. Meanwhile, in a l
arge bowl mix together butter, sugar, milk, and coconut. Form into 1 to 2 inch b
alls. (If butter is too soft, put it in the freezer for 10 to 15 minutes.) Then
with the ball of coconut mix resting on a fork, dip it into the melted chocolate
, set on waxed paper, and chill. After chocolate has hardened, melt the white ch
ocolate in a small Ziplock plastic bag in the microwave. Check after 45 seconds.
Squish the chips and stir a bit in the bag. Continue cooking for an additional
30 seconds or until completely melted, in 30 second intervals. Let cool for a mi
nute. Then, snip the very end of the bag and drizzle designs on the balls. Chill
 again.
GRAHAM CHOCOLATE YUMMIES
3 cups white chocolate pieces or chunks, 1 Tablespoon oil, 4 cups Golden Graham
cereal, 1 cup raisins, 1 cup salted peanuts
Melt chocolate and oil in double broiler. Combine remaining ingredients in mixin
g bowl. Pour melted chocolate over cereal mixture. Spread on cookie sheet covere
d with wax paper. Cool. Break into pieces. Store in covered container.
CONGO SQUARES
2/3 cup butter, melted, 2-1/4 cups (1 pound) brown sugar, packed, 2-2/3 cup flou
r, 2-1/2 teaspoon baking powder, 1/2 teaspoon salt, 3 eggs, 1 cup chopped nuts,
6 ounces or 1 cup chocolate chips (semisweet)
Melt butter and stir in sugar. Remove from heat. Cool 10 minutes. Sift flour, ba
king powder, and salt. Set aside. Beat eggs, 1 at a time, into sugar mixture. St
ir in flour mixture. Add nuts and chocolate morsels. Spread in greased 15 x 10 x
1-inch pan. Bake at 350o F 25 to 30 minutes. Yields: approximately 3 dozen 2-in
ch squares.
CHOCOLATE PEANUT BUTTER BALLS 2
2 to 3 cups semi-sweet chocolate chips, 2 to 3 squares unsweetened baking chocol
ate, 6 cups powdered sugar, 1 cup butter, 2 cups peanut butter, 1 teaspoon vanil
la
In a double boiler, melt chocolate. In a medium bowl, mix together sugar, butter
, and vanilla. Dough will be loose. Form 1/2-inch balls from the dough. Dip ball
s in chocolate with either a toothpick or fork. Set on wax paper and cool. Make
s: about 3 dozen.
CHOCOLATE ROLL WITH CHOCOLATE GANACHE FILLING
6 extra large eggs, separated, 8 ounces dark semi-sweet chocolate, 1/4 cup stron
g coffee, 1 cup sugar
Bake in oiled, paper lined jelly roll pan. (You can use parchment paper or brown
paper bag cut to size). Preheat oven to 350o F. Melt chocolate in coffee over h
ot water and cool. (Can be done in a Pyrex graduate in the microwave.) Beat egg
yolks until lemon colored and add sugar and chocolate. Beat egg whites until sti
ff and carefully fold into chocolate mixture until no trace of white remains. Sp
read in oiled, paper lined pan and bake at 350o F for 15 minutes. Turn off oven
and let cake stay in oven for 5 minutes longer. Cover with 2 damp paper towels a
nd chill. To remove, dust top with confectioners sugar and loosen edges with a k
nife, then invert onto waxed paper plastic wrap. Spread with filling and roll up
lengthwise, using plastic wrap to help roll it and hold it together. Freezes we
ll. Serve with whipped cream and decorate with chocolate curls.
Filling for Chocolate Roll
1-1/2 cups whipping cream, 12 ounces semi-sweet chocolate
Bring cream to boil in heavy large saucepan. Add chocolate and stir until smooth
. (This can be done in a glass graduate in the microwave) Chill ganache about on
e hour until just beginning to firm. Beat ganache until light and fluffy and use
to fill chocolate roll. You can add 1/4 cup seedless raspberry jam and 1/4 cup
framboise to hot chocolate mixture if desired.
CHOCOLATE FROSTED TOFFEE BARS
1 cup butter, 1 cup packed brown sugar, 1 egg yolk, 1/2 teaspoon vanilla extract
, 2 cups flour, 1 cup chocolate chips, 1 cup finely chopped pecans
Cream butter in medium mixing bowl. Gradually add sugar, beating until light and
fluffy. Add egg yolk and vanilla; beat until well blended. Add flour, blending
well. Press dough evenly into ungreased jelly roll pan. Bake at 325 degrees for
20 minutes or until lightly browned. Remove from oven and immediately sprinkle w
ith chocolate chips. Once chips have melted on surface, spread with spatula to i
ce. Sprinkle icing with pecans. When cookies have cooled completely, cut into 2
x 1-inch bars. Serves: 5 dozen bars.
CHOCOLATE RASPBERRY SACHER BITES
3/4 cup butter, 3 squares of unsweetened chocolate, 1-1/2 cups sugar, 3 eggs, 1-
1/2 cups flour, 1 teaspoon vanilla, 12 ounces raspberry preserves, 6 ounces semi
-sweet chocolate
Melt butter and chocolate in saucepan, remove from heat and stir in sugar. Blend
in eggs and flour, then vanilla. Spread in greased 15 x 10 x 2-inch pan. Bake a
t 325o F for 15 to 20 minutes. Cool. Spread preserves on top and cut into 4 rect
angles. Place 2 rectangles on top of the remaining rectangles, preserve side up.
Trim edges if necessary and cut in 2 x 1-inch bars and place on waxed paper. Me
lt semi-sweet chocolate and drizzle over each bar, back and forth. Chill and se
rve. So impressive looking and delicious.
RICH CHOCOLATE TRUFFLE WITH RASPBERRY SAUCE
1/2 cup butter, 6 ounces semi-sweet chocolate, 3 eggs, 2/3 cup sugar, 1 teaspoon
vanilla, 1/4 teaspoon salt, 2/3 cup all-purpose flour, Glaze: 1/4 cup butter, 2
ounces semi-sweet chocolate, 2 ounces dark chocolate, Sauce: 2 cups fresh or f
rozen raspberries, 2 Tablespoons sugar
In microwave oven, melt butter and chocolate; stir until smooth. Cool for 10 min
utes. Beat in eggs, vanilla, sugar, and salt until thick. Stir in flour and mix
well. Pour into a greased, 9-inch springform pan. Bake at 350o F for 20 to 25 mi
nutes. Cool completely and remove to serving dish. Glaze: Combine glaze ingredie
nts. Melt in microwave and stir until smooth. Cool for 1 to 3 minutes. Spread gl
aze over top of cake and allow to run over sides. Set aside. Sauce: Puree raspbe
rries in blender and pour through cheesecloth to remove seeds. Stir in sugar and
chill until served. Spoon sauce over individual servings. Garnish as desired (f
resh whipped cream, raspberries, and mint). Serves: at least 12.
CHOCOLATE WONDERMENT
1/2 pound Bakers chocolate, 1/2 pound bittersweet chocolate, 8 eggs, 3 Tablespoo
ns Kaluha, 3/4 cup heavy cream, 1 cap full vanilla, 1 pound butter, 1 pound suga
r
Melt and blend the two chocolates. In a separate bowl mix together eggs and Kalu
ha. In another separate bowl mix together heavy cream, vanilla, butter and sugar
. Note: Melt butter half way and add sugar-whisk so as not to separate. Combine
all three mixtures and put in loaf pan, bang on counter to eliminate any air poc
kets. Bake at 300o F for 1 to 2 hours in water bath till center set.
CREAM CHOCOLATE DROPS
1 medium can crushed pineapple (well drained), 1 jar maraschino cherries (cut-up
and drained), One 7-ounce bag of coconut, 2 cups chopped walnuts, 1/2 pound but
ter, 3 to 4 boxes confectioner's sugar, 1 teaspoon vanilla, Dipping Chocolate: T
wo 12-ounce bags semi-sweet chocolate chips, 1/2 cake paraffin wax
Mix pineapple, cherries, coconut, walnuts, butter, sugar and vanilla well. Shape
into small balls. Put into refrigerator and chill. Dip into chocolate. Melt in
double boiler.
CREME DE MENTHE SQUARES
Bottom Layer: 1/3 cup butter/margarine, 1/3 cup cocoa, 1/3 cup powdered sugar, 1
beaten egg, 1 teaspoon vanilla, 2 cups graham cracker crumbs, Middle Layer: 1/3
cup margarine, 1/3 cup creme de menthe, 3 cups powdered sugar, Top Layer: 1/4 c
up margarine, 1-1/2 cups chocolate chips
Bottom Layer: Melt butter and cocoa in saucepan. Remove from heat; add sugar, eg
g and vanilla. Stir into cocoa mix the cracker crumbs. Press into 13 x 9-inch ca
ke pan. Refrigerate. Middle Layer: Melt margarine; add sugar and creme de menthe
; beat until very smooth. Spread on cocoa layer and chill 1 hour. Top Layer: Me
lt margarine and chips. Spread on mint layer. Chill. Cut in small squares. Wrap
each in plastic wrap and store in refrigerator. Makes: 96 squares
ALMOND ROCHA CANDY
1 stick butter (1/2 cup), 1 stick margarine (1/2 cup), 1-1/3 cups sugar, 1 cup o
f sliced almonds, 1/2 large Hershey chocolate bar, 1/2 cup of almonds
In heavy iron pan put in butter, margarine and sugar, cook until mixture is lemo
n colored and grease is absorbed. Add sliced almonds. Cook until velvety brown a
nd mixture begins to smoke but is not burnt. Pour onto cookie sheet lined with f
oil. Melt 1/2 large Hershey chocolate bar and then top with almonds. Wait until
candy sets and then break into pieces.
ALMOND SQUARES
Ingredients for Base: 1 cup flour, 2 Tablespoons sugar, 1/2 cup margarine or bu
tter, Ingredients for Topping: 4 Tablespoons margarine, 1/2 cup brown sugar, 1 c
up flaked almond, 1 teaspoon vanilla, 1/4 cup light cream
Base: Mix ingredients together and pat into a 9 x 9-inch greased pan. Bake for 1
5 minutes at 350o F. Topping: Place ingredients in top of double broiler. Boil f
or 3 minutes. Remove and pour topping over base in pan. Bake 15 to 20 minutes at
350o F. Cool and cut into squares.
BLACK BOTTOM BANANA BARS
1/2 cup butter or margarine, softened, 1 egg, 1-1/2 cups mashed ripe bananas, 1
teaspoon baking powder, 1/2 teaspoon salt, 1 cup sugar, 1 teaspoon vanilla extr
act, 1-1/2 cups flour, 1 teaspoon baking soda, 1/4 cup baking cocoa
In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thorou
ghly combined. Blend in bananas. Combine flour, baking soda, baking powder, and
salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to 1
/2 of mix; spread into a greased 13 x 9-inch baking pan. Spoon remaining batter
on top and swirl with a knife. Bake at 350o F for 25 minutes or until the bars t
est done. Cool. Freezes well. Makes: 2-1/2 to 3 dozen.
SANTA MOUSE FUDGE RECIPE
1 pound butter, 1 pound Velveeta processed cheese, 4 pounds powdered sugar, 1 cu
p dry cocoa (Hershey's), 1 Tablespoon vanilla, 1/2 cup chopped nuts
Melt butter and cheese together on medium heat. Add sugar and cocoa and vanilla.
Mix well and stir in nuts. Place in buttered 9 x 13-inch pan, cool and cut. Ma
kes: 6-1/2 pounds.
BAKED FUDGE
This recipe creates a crusty top and yummy soft inside that are sure to please t
he chocolate lovers among you.
4 eggs, 2 cups sugar, 1 cup butter, melted, 1/2 cup flour, 1/2 cup cocoa, 2 teas
poons vanilla
Preheat oven to 325o F. Cream eggs and sugar. Add melted butter. Sift flour and
cocoa together and add to mixture. Pour into a 9 x 12-inch greased pan. Set in a
pan of hot water and bake for 45 minutes to an hour or until crusty on top and
soft inside. Serve warm with a scoop of ice cream. Serves: 8.
YUMMY FUDGIES
1 can Eagle Brand milk, Chopped nuts as desired (or cherries, any added item you
desire), 1-1/2 cup graham cracker crumbs, 1 package (small) chocolate chip mors
els (semi-sweet), 1 package (small) butterscotch morsels
Mix all ingredients and pour into lightly greased 9 x 9-inch square pan and bake
in preheated oven at 350o F until middle still slightly jiggles. Cool 45 minute
s and cut. If using as the main dessert, cut squares larger and top with ice cre
am, whipped cream, or yogurt!
PENUCHE FUDGE
2 cups brown sugar, 1 cup water (or milk, cream, or evaporated milk if desired),
1/4 teaspoon salt, 1 Tablespoon butter, 1 teaspoon vanilla, 1 cup nutmeats
Slowly stir over low heat until sugar is dissolved. Boil brown sugar, water, sug
ar and salt quickly without stirring to the "soft-ball stage" (238o F). Add butt
er. Place saucepan containing the candy in cold water. When the bottom of the sa
ucepan is cool, begin to beat the candy until smooth and creamy. Add vanilla and
nutmeats. Drop candy from spoon on oiled wax paper or into oiled pan and cut in
to squares.
ADOBE BARS
1/4 cup shortening, 1/4 cup butter, 1 cup sugar, 1 whole egg, 2 eggs, separated,
1-1/2 cups flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup shopped nu
ts, 1/2 cup semisweet chocolate pieces, 1 cup miniature marshmallows, 1 cup ligh
t brown sugar (packed)
Preheat oven to 350o F. Cream shortening, butter, and sugars. Beat in the whole
egg and two egg yolks. Sift flour, baking powder, and salt together. Combine the
two mixtures and blend thoroughly. Spread batter in greased 9 x 13-inch pan. Sp
rinkle nuts, chocolate chips, and marshmallows over the batter. Beat the 2 egg w
hites until stiff. Fold in the brown sugar and spread this on top of the mixture
. Bake 35 minutes, you should watch it so your meringue does not burn. Cool and
cut into bars