David Rd. Church of Christ       SOFT CARAMELS

Thelma Haywood

1/2 lb. butter           1 lb. light brown sugar    

1 c white karo sirup

1 can Eagle Brand Milk   1 tsp. vanilla.

Melt butter and sugar together.  Add Karo sirup and Eagle Brand Milk. Remove from stove when adding last two ingredients and then put on stove again and stir slowly until 240 degs. on candy thermometer. Stir with wooden spoon. Add vanilla. Pour in buttered pan 10 1/2 x 15-1/2". Cool in refrigerator and then cut and wrap in wax paper.

 

Connie Rohe,Brecksville, O.    CANDIED PECANS

1 lb. pecan halves (Warm in oven)    2 egg whites    1 c sugar. 

Add pinch of salt to egg whites and beat stiff.  Beat in sugar.  Fold in warm pecans into egg white, sugar mixture.  Melt 1/4 lb.(1 stick margarine) in cookie sheet or jelly roll pan. Spread pecan sugar mixture on cookie sheet. Bake at 325 degs. for 30 mims.  Store in covered container.

 

                                PEANUT ROCKY ROAD

1 c cocktail peanuts (without hulls) chopped.

1 c semi sweet pieces, chopped

2 c miniature marshmallow       3 pts. vanilla ice cream cut up

1 1/2 c peanut butter.

In a bowl, toss together peanuts, chocolate pieces and marshmallows, set aside. In a mixing bowl, beat ice cream until smooth, but not too soft. Spoon half the ice cream into a chilled 8" square pan and spread evenly in pan. Swirl half the peanut butter into ice cream in pan. If ice cream seems too soft to swirl in peanut butter, return to freezer for a short time. Sprinkle half the peanut-marshmallow mixture over ice cream. Spread remaining ice cream over the peanut-marshmallow mixture and swirl in remaining peanut butter. Sprinkle peanut mixture over the top and lightly press into ice cream.  Freeze until set.  12 servings.

 

Lynn Buehler, Medina            TRIANGLE THINS

1/2 c butter   2 eggs, well beaten  1 c sugar              1/2 c instant type flour 

1 10 oz.pkg. pitted dates, snipped into bits (1 1/2 c)     1 tsp. vanilla

1 c finely chopped nuts             1/2 tsp salt   

2 1/2 c rice krispies               Red sugar

In heavy pan melt butter, add eggs stirring constantly. Add sugar; mix until well blended.  Stir in dates, cook 5 mins. constantly stirring. Add flour, stir until thick about 2-3 mins. Remove from heat; stir in salt, vanilla, nuts and cereal. Divide mixture in half on wax paper. Shape each into 12" triangle. Roll in red sugar. Refrigerate.Cut in slices as you need them for cookie plate.  These are delicious.

 

Lynn Buehler                    NEBINA BARS

In a double boiler combine the following ingredients:

1/2 c margarine   1/2 c sugar    5 TBSP cocoa     1 teas. vanilla  1 egg beaten

Cook and stir for 5 mins. Then add the following and mix well:

2 c graham cracker crumbs        1 c coconut       1/2 c chopped nuts

Put in buttered 9x13" pan and refrigerate.  Mix and spread over crumb mixture:

2 TBSP instant vanilla pudding    1/4 c butter    3 TBSP milk  

2 c Powd Sugar

This mixture can be tinted green.  Return to refrigerator. 

MELT: 1 c chocolate chips         3 TBSP butter

Pour over bars. Refrigerate again. Cut into small bars (similar to rectangular Andes' candy mints.) Keep refrigerated.