Cookies, Candies, No-bake
2 c Sugar
1 Stick oleo
1/2 c Peanut butter
3 c Quick oats
1/3 c Cocoa
1/2 c Milk
1 ts Vanilla
Put butter, sugar, milk and cocoa in pan. Boil 1 or 2 minutes. Add peanut butter, oats, and vanilla. Drop on wax paper; cool.
1 c Sugar
1/2 c Water
3 ts Cinnamon
1 ds Salt
3 1/2 c Pecans
Combine sugar and water. Cook to soft ball stage. Add cinnamon and salt and mix well. Add the pecans. Stir until it hardens. Pour out and let cool.
Coconut Bon Bons
15 oz Sweetened condensed milk
1/2 c Butter, or margarine
2 c Confectioners' sugar
12 oz Coconut, grated dried
24 oz Semi-sweet chocolate
4 tb Shortening
Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. Melt chocolate with shortening. Roll coconut mixture into balls and using a fork dip the balls into the chocolate. Drop on wax paper to cool and dry.
White Chocolate-Coffee Truffles
3/4 c Whipping cream
1 tb Instant espresso or coffee powder
14 oz White chocolate, very finely chopped
2 tb Kahlua
1 lb White chocolate, very finely chopped
2 ts Vegetable oil
3 tb Chocolate-covered coffee beans, very finely chopped
To make the truffles:
In a medium saucepan, bring the cream and espresso powder to a boil. Pour over the chocolate and whisk until completely melted. Whisk in the Kahlua. Refrigerate until completely chilled and firm.
With a teaspoon, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate until firm; roll into balls and refrigerate again for about 30 minutes.
To prepare the dipping chocolate:
In the top of a double boiler set over hot water, place the chocolate and oil. stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees.
Prepare 2 baking sheets by lining with aluminum foil.
Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet.
When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean.
Before each dipping, stir the chocolate vigorously with your fingers.
If the centers become too soft, chill for about 30 minutes.
Let the candies set for about 2 hours before storing in refrigerator.
If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate.
2 Squares bitter chocolate
1/2 c Butter
1 c Sugar
1/4 ts Salt
1/2 ts Vanilla
1/2 c Flour
1/2 c Chopped pecans or walnuts.
Melt chocolate with butter and add a cup of sugar. Stir well. Stir in the eggs, first the yolks and then the whites which have been beaten with the 1/4 teaspoon of salt. Add vanilla, half a cup of flour and fold in the nuts. Bake at 350 degrees for 20 to 30 minutes, or until done. Cut into slim rectangular sticks.