Cooking with Powdered Sugar...Cream Cheese Butter Mints

 These “Wedding Mints” bring back memories of our Mom – she often contributed mints like these when her women’s church group catered weddings, graduations, showers and other special occasions.  
I made this recipe from “The Ultimate Southern Living Cook Book", but rolled them into ¾” or so balls and flattened them with a fork, as Mom did, for old times’ sake.   I used gel coloring, much better than what was available to her.  Many folks sprinkle sugar into their candy molds, or roll the tops of their balls in granulated sugar for a pretty, frosted look. 

I found the easiest, neatest way for me to knead the dough was to put it into a quart freezer bag, knead thoroughly, and then cut off a corner and squeeze out a small amount at a time.  This kept the dough from drying out while I was working.  For the same reason, don’t let the ball sit while you do several, press them down with the fork right away, so they don’t dry out and crumble.

I bought Frontier butter flavoring from our nearby Amish store – I also use it in buttermint ice cream.                    

 Cream Cheese Butter Mints

  3          Ounces  Cream Cheese -- softened

  2          Teaspoons  Butter Flavoring

     1/8   Teaspoon  Peppermint Oil

  16        Ounces  Powdered Sugar -- sifted

               Heavy Cream -- as needed ( used a teaspoon or so)

               Paste Food Coloring

               Cornstarch

Combine first 4 ingredients in a large mixing bowl; beat at low speed with an electric mixer until blended.  Add a very small amount of food coloring; beat at medium speed until well blended (mixture will be dry).  Knead mixture until smooth.

Press mixture quickly into rubber candy molds that have been lightly dusted with cornstarch.  Myrna suggests using a large spatula or dough scraper to spread the mixture into the mold so they don't dry out before you get your mold filled.

  "4 Dozen"

Saturday Thoughts...Church Christmas treat bags

 Sue and I were chatting about Christmas the other day, and got on to the paper gift bags that our church gave to the grade school children. (Sue says the church ladies  insisted she be given a bag when she was home from college! and her husband says he got his at their country school Christmas program).

 They always contained a LARGE apple, a LARGE orange, Hard candy (jelly filled or ribbon) peanuts in the shell, a handful of regular nuts in their shells, one of my favorites, a long, fat candy cane and a LARGE Hershey candy bar. The apples and oranges were ordered special for this purpose as the stores did not keep that size in stock if indeed they had any at all. Nuts in the shells were also ordered just for Christmas. Fruit like large oranges were few and far between so we saved ours to eat among the last items eaten.

 As we got to be teenagers we helped put them together. Our Grandma was the one who made up the bags and our Grandfather paid for the Hershey bars. He thought every child should have a chocolate treat. Keep in mind that most of the younger kids never got much chocolate except as a treat.  I can still see all of those empty lunch bags lined up on the kitchen table waiting to be filled.

 Easter always brought Chocolate hollow Easter Bunnies and Jelly Beans as well as the dyed hard boiled eggs. I have no idea why grownups thought kids liked hard boiled eggs. Most of ours Mom made Deviled eggs with them.

 Somehow I don’t think that youngsters today have as much fun as we did waiting for these treats. It helped get you into the Holiday spirit. Along with all the homemade cookies Mom baked.

Holiday Favorites... Peanut Butter Cups

 These are for my grandson as they are one of his favorite candies. I used the recipe but not the directions. The recipe is from the Land O Lakes Country Heritage  Cookbook. They called for the chocolate to be painted in the paper cups, chilled then the filling patted in and chocolate spooned on top. I did try a few this way, and decided I did not have either enough time or patience. I will give you the directions for the way I made them.

  The flavor is quite good and close to Reese’s Peanut butter cups. Do use the graham cracker crumbs. You can’t tell they are in the filling, but give it a workable texture. All in all, a fairly easy candy to make for a cookie and candy tray. 
  I have made these again and we decided that they are better than the commercial brand. Easy to make and way too easy to eat!
 Peanut Butter Cups

Filling

½ cup butter

½ cup crunchy style peanut butter (I used smooth)

1 cup powdered sugar

⅔ cup graham cracker crumbs

Chocolate Coating

1 (11.5 ounce) bag milk chocolate chips

2 tablespoons vegetable shortening (such as crisco)

Directions

  In a 2 quart saucepan combine the butter and peanut butter. Cook over medium heat, stirring until melted (4 to 6 minutes). Stir in powdered sugar and graham cracker crumbs. On a sheet of parchment or waxed paper pat the filling out to about ½ inch thickness. Place in freezer for about 5 minutes. If it sets up too much, let sit at room temp. Using a small biscuit cutter (mine was 1 ½ inch) cut the filling into rounds. Place in refrigerator till firm again.

  Melt the chocolate and shortening in a small bowl over boiling water and cool slightly. 

  Dip the filling wafers into the chocolate using a fork. Scrape the back of the fork on the pan as you take them out. Place on wax or parchment paper to set. If you need to, they can be dipped a  second time or spoon a small amount of chocolate over them.

  Store in refrigerator.

Holiday Favorites...Maple Cream Bon Bons

These are an easy recipe to start learning to make dipped chocolates.  Myrna’s the expert, but even I could turn out some delicious homemade candy with this recipe. 

These are rich, so I used a size 100 scoop, about 2 teaspoons, and it was plenty.  It helps to let the filling set up a little in the refrigerator before making your balls, then freeze them.  
The original recipe called for 3 tbsp. flavoring...2 was enough for us.  It may depend on the quality of your flavoring.  Try 2, taste, and then add if necessary.  I used pecans, because that’s what I had on hand, and the nuts certainly added a lot.  Use your electric mixer for the filling to make it easy.

I like to use a double boiler for melting chocolate; it helps keep it warm longer.  Myrna suggests adding a teaspoon or so of shortening (not butter) to the chocolate if it starts to get too thick.  I also put mine back on the stove and let it warm up again before I finished.  Use two forks for dipping, and scrape the fork on your pan edge to get rid of globs of chocolate.  

I also dipped some in plain milk chocolate chips, and we liked those the best.  

Maple Cream Bon Bons

  1        cup  Butter (No substitutions)

  3 ½    cups  Powdered Sugar

  3        tablespoons Maple Flavoring (I used 2 Tablespoons)

  2        cups  Walnuts -- chopped

  2        cups  Semisweet Chocolate Chips

  1        cup  Butterscotch Chips

In a mixing bowl, cream the butter, sugar and maple flavoring until smooth.  Stir in the walnuts.

Shape into 1 inch balls; place on wax paper lined baking sheets.  Freeze until firm.

In a microwave or heavy saucepan, melt the chips; dip the balls and place on waxed paper lined baking sheets.

Refrigerate until hardened.   Store in the refrigerator.

  "Taste of Home Holiday Recipe Card Collection 2002"

  "5 dozen"

Per Serving: 118 Calories; 7g Fat (51.9% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 33mg Sodium.  

Chocolate Covered Peppermints

Some of the 15 pieces are missing. Eaten?    

 A new-to-me recipe for chocolate covered peppermints was, I felt, so easy to make and used so few ingredients that it has earned a place on my candy making list. The recipe came from the Taste of Home web site and is excellent in texture and taste. I think you could use another flavor of extract and have equally as good results. Orange is what I am going to try next.

 I just made ¼ of the recipe to try it and will make the full recipe next time. It said it would make 80 pieces but I got 15 from ¼ of the amount. I would guess it depends on how big you make the balls. The amount of chocolate worked out evenly with the amount of the centers which I find rarely happens. 
They have to set in the fridge for an hour before dipping in the melted chocolate, so you need to allow for this time.

Chocolate Covered Peppermints

Ingredients

1 package (8 ounces) cream cheese, softened

1 teaspoon peppermint extract

9 cups confectioners' sugar

1-1/2 cups milk chocolate chips

1-1/2 cups semisweet chocolate chips

3 tablespoons shortening

Directions

Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.
 I am adding to this post as I have made these two more times and used a different extract for both. One batch I used Maple and one batch Orange. We liked both of them, but I used a little more of the maple which I will cut back on the next time. Keep in mind that these get stronger flavored as they grow a little older. Taste before adding all of the flavoring and don't over do it. Omit the peppermint extract when using a different flavoring.

Cooking with Baking Chips ...Chocolate Covered Cherries

The recipe from the 2010 Better Homes And Gardens Cookbook for chocolate covered cherries is good to eat and easy to make.

  A couple of tips to keep in mind. 

• The center filling is not a true fondant. I added some Amaretto to the filling as it does not call for any flavoring. Just enough so the filling is easy to knead. 
• The cherries must sit on paper towels and dry. It is important that they are dry so the cherry juice doesn’t make your filling too runny. 
• When you are ready to wrap the cherry I found it worked to take your ¾ teaspoon of filling, flatten it with your fingers till thin enough to wrap around the cherry. Just wrap it up making sure that you are around the stem if using long stemmed cherries. 
• Then they have to dry till the filling is dry to the touch. Hold them by the stem and dip them in the chocolate. 
• If they don’t cover completely use a spoon to drizzle chocolate on them. 
•   I melt the chocolate in a bowl over just simmering water. Take from heat and keeping it over the water let it cool. I melted the chocolate as soon as I covered the cherries with the filling and the chocolate was just right to use. 
• If it is too hot, it will melt the filling as you dip them. 
• Use a good grade of cherries, Sue and I use Star brand we buy at Costco. 

Chocolate Covered Cherries

20 ounces or 40 marachino cherries

3 tablespoons butter (softened, just till it will bend, about 20 minutes)

3 tablespoons white corn syrup

2 cups powdered sugar

6 ounces milk chocolate chips (I use Hershey brand)

1 tablespoon all vegetable shortening like Crisco

Directions
Let cherries stand on paper towels and drain for 2 hours, change paper towels halfway through. Longer won’t hurt them. Line a baking sheet with wax paper.

  In a medium bowl, combine butter, corn syrup, and powdered sugar. A very little flavoring of your choice, just enough to make the filling easy to handle. Knead it until smooth. Using ¾ teaspoon each wrap around each cherry and let sit until dry to the touch. Chilling them will speed this up. Mine took about an hour.

  Meanwhile melt the chocolate and Crisco over warm water. Let cool. Taking the cherries by the stems, dip in chocolate let drip over the bowl and place on wax paper. Let stand till the coating is firm. Stored in the refrigerator they will keep for up to 1 month. The longer you keep them the more the mixture around the cherries will soften and liquefy.

Cooking with Baking Chips...Maple Nut Fudge

Here’s a version of that old standby, condensed milk fudge.  This is simple and quick, no candy thermometer needed.  I purchased expensive white chocolate chips, and today I used on-sale store brand chips…we couldn’t tell the difference.  However, use good maple flavoring; I usually purchase the Frontier brand, Myrna likes Penzey’s.

I used toasted pecans I keep in jars, or you can use walnuts if you wish.   Leftovers can be frozen to serve later.   

             

                             Maple Nut Fudge

  18           ounces  premium white chocolate chips -- three (6 oz.) packages

  1             can  Eagle Brand® Sweetened Condensed Milk -- (14 oz.)

  1 1/2      teaspoon  Maple Flavoring

     1/8      teaspoon  salt

  1 1/2      cups  pecans -- broken, toasted  (divided)

LINE 8- or 9-inch square baking pan with foil, extending foil over edges of pan.

Set aside 1/2 cup of nuts for topping on fudge.  The remainder will be added to the mixture after it's melted.

MELT white chocolate chips with sweetened condensed milk, maple flavoring and salt in heavy saucepan over LOW heat, stirring constantly, especially the bottom of the pan. 

 Remove from heat; stir in  1 cup of nuts. Spread in prepared pan.  Press remaining nuts into the surface of the fudge.

CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

  "2 pounds"

Cooking with Chocolate...Chocolate Nut Clusters

Here’s a favorite from the 1934 Hershey's Cook Book.  We like salted peanuts best, but you can use whatever nuts you have on hand or even miniature marshmallows.  I’m giving this recipe with the original directions.  
Don’t use butter for the shortening, as it has too much water content and will make your chocolate seize up.  If you don't have a double boiler, use a heatproof bowl over a saucepan of water...don't let the water touch the top pan or bowl.  This is a very easy, delicious candy recipe.   

Chocolate Nut Clusters  

1 cup (5 ¾ ounce) Hershey’s Milk Chocolate Chips 

1 teaspoon Shortening 

½ cup Nuts:  Choose cashews, peanuts, pecan halves, English walnut halves or miniature marshmallows    

Pick over the nutmeats.  

Melt the chocolate pieces with the shortening in top of a double boiler over hot, not boiling water  

Throw in half a cupful of nuts (one kind at a time) and stir around in the melted chocolate.  Take out the nuts with a fork (or a couple of teaspoons)  and place in little piles on a waxed paper covered cookie sheet. 

Refrigerate until set.

Here's a link to a PDF download of the cookbook:
1934 Hersheys Cook Book

Divinity

 My husband loves divinity – we have made it occasionally over the years, but when Myrna and I were young, we often made candy for the holidays from our Mom’s “Better Homes and Gardens Cook Book 1946" that I still have.  I like a heavy-bottomed 3 quart straight-sided pan for cooking the syrup.

I don’t have any “in-process” photos – making divinity is not the time for picture-taking – it takes all my concentration to try to get it right!  However, I love the advantage of making it in my Kitchenaid – not by hand with a slotted spoon or a hand rotary egg beater as this recipe originally recommended.

This is a simple recipe – I hadn’t ever tried it spread in a pan and I think that I will try that next time, as it would take less time to get it ready.

Divinity

  2           Cups  Sugar

     2/3    Cup  White Corn Syrup

     1/2    Cup  Water

  2           Large  Egg Whites -- stiffly beaten

  1           Teaspoon  Vanilla Extract

  1           Cup  Pecans -- or walnuts, broken

Combine sugar, corn syrup, and water; stir over low heat until sugar dissolves.  Cook to a light crack stage (270°).

Slowly pour over stiffly beaten egg whites, beating constantly.

Add vanilla extract.  Beat until mixture holds its shape.  Add nut meats.

Drop from a teaspoon onto a greased pan or waxed paper.  If desired, spread in greased pan; cool and cut in squares.

Yield:  "3 Dozen"

Per Serving: 64 Calories; 2g Fat (27.3% calories from fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Peanut Butter Cup Bars

 This year I decided to make the Peanut Butter cups in bars instead of cutting them out and dipping in chocolate. There were several recipes on the internet and I went with one close to the recipe I usually use and they turned out great. Way easier than cutting out the filling and dipping. My Grandson who these were for, thought they were just as good. Isn’t it nice when a time saving step works out well.

Do however, cut these in small pieces. They are rich and I am sure highly caloric.

I put them in candy paper holders to keep them from sticking together and stored them in the refrigerator. If you like Reese’s Peanut Butter Cups you will like this recipe.

Peanut Butter Cup Bars

Ingredients:

½ cup butter 

1 ¾ cups powdered sugar

1 cup smooth peanut butter

¾ cup graham cracker crumbs (I buy the crumbs in the box)

For Chocolate

¼ cup butter

½ cup milk chocolate chips

Line an 9x9 inch square pan with foil, leaving enough to hang over the sides, and then butter the foil.

 In a saucepan, melt the ½ cup of butter over low heat. When melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter. If it is too stiff at this point, reheat on low temp, just until smooth again. Add the graham cracker crumbs until combined and smooth, it will be stiff. Spread the peanut butter mixture into the prepared pan and smooth the top.

 In the same pan, melt the ¼ cup of butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth evenly.

 Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a sharp knife or pizza cutter to slice into bars. Store in a airtight container in the refrigerator.

Microwave Pralines

I learned to like pralines when I lived in Texas, and can’t go to New Orleans without buying too many.  I had never tried pralines in the microwave before, but since I have a fairly new high wattage microwave, I thought I would try these.  We liked this recipe – I used half and half instead of evaporated milk.  It wasn’t too sweet, but when they say that you need to get them spooned out right away, they aren’t kidding.  You really need to watch your microwave times…if you have a small counter-type one, use the longer times; if you have a large one like mine, use the shortest time, check before they are done the last time so you don’t get sugary pralines.  I just broke my pecans up by hand, as I didn’t want them chopped too finely.

I tried half of this recipe also, and it only took about 6-7 minutes total time; but I had more time to get them spooned out, and that is enough pralines for us too.  Be sure to keep the bottom stirred up while you’re spooning, as they get hard fast.  This recipe is worth experimenting with in your microwave to get it right.

                            Microwave Pralines

  2               Cups  Sugar

  2               Cups  Pecans -- chopped

  5             Ounces  Evaporated Milk

     1/4           Cup  Butter

  1         Tablespoon  Vanilla Extract

Combine all ingredients in a 2 quart microwave safe liquid measuring cup.  Microwave on high 5-6 minutes, stirring well.  Microwave 5-6 more minutes, stirring well.

Working rapidly, drop by tablespoons onto waxed paper; let stand until firm.

2 people to spoon pralines is beneficial.

  "Southern Living Homestyle Cooking "

  "2 1/2 Dozen"

Per Serving: 121 Calories; 7g Fat (48.5% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 21mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

Chocolate Billionaires

Finished Candies

  The Betty Crocker Gifts from the Kitchen has a recipe for Chocolate Billionaires. They looked like they would be similar to a turtle candy which Bettie”s daughter counts as her favorite candy. 

  My thought was these would make a great gift for her. My daughter and granddaughter were coming over to help make candy so I would have some help doing them.

  I didn't try them, but granddaughter did and gave them a two thumbs up rating. I thought they were very easy to make. Be sure you use a nonstick pan to melt the caramel in. I did that and it was no problem to clean afterwards.

  As usual when dipping candy into chocolate, be sure your chocolate is melted and not too hot. You can always warm it if it becomes too stiff. Melted centers are not fun to work with. We thought the crisp rice cereal in this recipe tasted somewhat like a Nestle’s bar and kept the caramel from becoming too stiff. 

   A good gift to give and easy to make and clean up afterwards.

Chocolate Billionaires

1 14 ounce bag caramels unwrapped

3 tablespoons water

1 ½ cups chopped toasted pecans

1 ¼ cups crisp rice cereal

3 cups semisweet chocolate chips 18 ounces (I used milk chocolate)

2 teaspoons vegetable shortening

  Line 2 cookie sheets with wax paper or parchment paper.

In a 4 quart heavy saucepan, heat caramels and water over low heat; stirring constantly until melted and smooth. Remove from heat. Stir in pecans and cereal until coated. Roll mixture into 1 inch balls, placing on cookie sheet.

  In a bowl over simmering water, melt chocolate chips and shortening. Remove from heat and allow to cool for a few minutes. Dip the caramel balls into the chocolate and replace on the parchment paper. Refrigerate for about 10 minutes. Then store tightly covered at room temperature.

PER SERVING: (1 candy) Calories 124, Total fat 7 g,, Total Carbohydrate 16 g.,  

EXCHANGES; 1 other Carbohydrate, 1 fat; Carbohydrate Choices 1

Pineapple Coconut Snowballs

  While looking for a quick, simple, recipe to make the day we were making candy I spotted this recipe for Pineapple Coconut Snowballs in the Taste of Home Holiday Recipe Card Collection from 2003. Very simple, just three ingredients, Sure to be quick and it was. I used my small cookie scoop to drop balls into the coconut and some chopped pecans we used on a few of them. The girls rolled them in the coating and into the refrigerator they went. How simple can you get! 

They need to chill for 6 hours before eating so do have to be made ahead and should be stored in the refrigerator because of the cream cheese. I would be sure to use regular cream cheese and a good brand of pineapple as these are really the only ingredients used. Using fat free or low fat cream cheese could cause these not to set up firm enough to roll into balls. 

  They were the perfect thing to set off all the chocolate candy we made the same day.

I will certainly make these again and not just for Christmas. We were all pleased with the ease of preparation and the flavor of the finished product.

  Pineapple Coconut Snowballs

1 8 ounce package of regular fat cream cheese

1 8 ounce can of crushed pineapple, well drained

2 cups flaked coconut (If you want to roll some in crushed nuts, you will not need this amount of coconut.)

  In a small mixing bowl, beat cream cheese, add pineapple until combined. Cover and refrigerate for 30 minutes. Roll in 1 inch balls; If they are too soft to handle, refrigerate for a while longer and then roll. Put coconut into a pie plate and then drop the balls into the coconut and roll to coat. Refrigerate for at least 6 hours. 
*These must be refrigerated to set up enough to use as balls of candy. If they just will not set up enough you could stir in a small amount of powdered sugar, but keep in mind that this will make them sweeter. 

Maple Cream Bon Bons

These are an easy recipe to start learning to make dipped chocolates.  Myrna’s the expert, but even I could turn out some delicious homemade candy with this recipe. 

These are rich, so I used a size 100 scoop, about 2 teaspoons, and it was plenty.  It helps to let the filling set up a little in the refrigerator before making your balls, then freeze them.  The original recipe called for 3 tbsp. flavoring...2 was enough for us.  It may depend on the quality of your flavoring.  Try 2, taste, and then add if necessary.  I used pecans, because that’s what I had on hand, and the nuts certainly added a lot.  Use your electric mixer for the filling to make it easy.

I like to use a double boiler for melting chocolate; it helps keep it warm longer.  Myrna suggests adding a teaspoon or so of shortening (not butter) to the chocolate if it starts to get too thick.  I also put mine back on the stove and let it warm up again before I finished.  Use two forks for dipping, and scrape the fork on your pan edge to get rid of globs of chocolate.  

I also dipped some in plain milk chocolate chips, and we liked those the best.  I had a little chocolate left over, and I threw in some salted peanuts and spooned out some peanut clusters as a bonus.

Maple Cream Bon Bons

  1        cup  Butter (No substitutions)

  3 ½    cups  Powdered Sugar

  3        tablespoons Maple Flavoring (I used 2 Tablespoons)

  2        cups  Walnuts -- chopped

  2        cups  Semisweet Chocolate Chips

  1        cup  Butterscotch Chips

In a mixing bowl, cream the butter, sugar and maple flavoring until smooth.  Stir in the walnuts.

Shape into 1 inch balls; place on wax paper lined baking sheets.  Freeze until firm.

In a microwave or heavy saucepan, melt the chips; dip the balls and place on waxed paper lined baking sheets.

Refrigerate until hardened.   Store in the refrigerator.

  "Taste of Home Holiday Recipe Card Collection 2002"

  "5 dozen"

Per Serving: 118 Calories; 7g Fat (51.9% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 33mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

Aunt Helen's Peanut Clusters

I don’t often make candy anymore, but when I saw this recipe in "Treasured Recipes" and I knew I had some peanuts languishing in the cabinet, I had to try this one.  Three pounds of this is a lot; I made 6 ounces of each ingredient, and filled 2 quarter sheet pans.  I use a double boiler to melt this; it gives more time to shape your candy.  The amount I made was about right for my small double boiler pan.  If you don’t have a double boiler, try a glass or metal bowl over a pan of hot water.  We liked the clusters and bark equally well, the bark is certainly easier.  This recipe is fast, fast, fast.

My husband liked the mild milk chocolate taste.  Choose the chips you like.  Actually, choose the nuts you like too.  Salted ones help cut the sweetness.

 Aunt Helen's Peanut Clusters

  1              Pound  White Almond Bark

  1              Pound  Dry Roasted Peanuts

  1              Pound  Milk Chocolate Chips

Melt white chocolate and chocolate chips together; add peanuts.

Drop by teaspoon onto waxed or parchment paper and refrigerate.

Or, spread in a thin layer on a cookie sheet and break apart after refrigerating.

Yield:  "3 Pounds"

2013 Cost:  $2.77 per pound 

Cream Cheese Butter Mints

 These “Wedding Mints” bring back memories of our Mom – she often contributed mints like these when her women’s church group catered weddings, graduations, showers and other special occasions.  I made this recipe from “The Ultimate Southern Living Cook Book", but rolled them into ¾” or so balls and flattened them with a fork, as she did, for old times’ sake.   I used gel coloring, much better than what was available to her.  Many folks sprinkle sugar into their candy molds, or roll the tops of their balls in granulated sugar for a pretty, frosted look. 

I found the easiest, neatest way for me to knead the dough was to put it into a quart freezer bag, knead thoroughly, and then cut off a corner and squeeze out a small amount at a time.  This kept the dough from drying out while I was working.  For the same reason, don’t let the ball sit while you do several, press them down with the fork right away, so they don’t dry out and crumble.

I bought Frontier butter flavoring from our nearby Amish store – I also use it in buttermint ice cream.                    

                        Cream Cheese Butter Mints

  3          Ounces  Cream Cheese -- softened

  2          Teaspoons  Butter Flavoring

     1/8   Teaspoon  Peppermint Oil

  16        Ounces  Powdered Sugar -- sifted

               Heavy Cream -- as needed ( used a teaspoon or so)

               Paste Food Coloring

               Cornstarch

Combine first 4 ingredients in a large mixing bowl; beat at low speed with an electric mixer until blended.  Add a very small amount of food coloring; beat at medium speed until well blended (mixture will be dry).  Knead min mixture until smooth.

Press mixture quickly into rubber candy molds that have been lightly dusted with cornstarch.  Myrna suggests using a large spatula or dough scraper to spread the mixture into the mold so they don't dry out before you get your mold filled.

  "4 Dozen"

Chocolate Covered Cherries

  My daughter Amy and I indulged in a cookie and candy making day recently and tried this recipe for Chocolate Covered Cherries. They were the simplest thing we made that day. I am making another batch this week to give away and might have to make some for us as ours are gone.

  The recipe is from the 2010 Better Homes & Gardens Cookbook. I did some changing to the recipe mostly in the chocolate coating. The recipe calls for chocolate bark which I detest and I used a chocolate coating that I always have good luck with. That is the recipe I am going to give you. For the other you will have to buy the book.

  A couple of tips to keep in mind. The center filling is not a true fondant. I added some Amaretto to the filling as it does not call for any flavoring. Just enough so the filling is easy to knead. The cherries must sit on paper towels and dry. It is important that they are dry so the cherry juice doesn’t make your filling too runny. When you are ready to wrap the cherry I found it worked to take your ¾ teaspoon of filling, flatten it with your fingers till thin enough to wrap around the cherry. Just wrap it up making sure that you are around the stem if using long stemmed cherries. Then they have to dry till the filling is dry to the touch. Hold them by the stem and dip them in the chocolate. If they don’t cover completely use a spoon to drizzle chocolate on them. 

  I melt the chocolate in a bowl over just simmering water. Take from heat and keeping it over the water let it cool. I melted the chocolate as soon as I covered the cherries with the filling and the chocolate was just right to use. If it is too hot, it will melt the filling as you dip them. Use a good grade of cherries, Sue and I use Star brand we buy at Costco. If you are going to do these, the small jars at your local grocery store just are too sweet. The type you use in cocktails is what you want. 

Chocolate Covered Cherries

20 ounces or 40 marachino cherries

3 tablespoons butter (softened, just till it will bend, about 20 minutes)

3 tablespoons white corn syrup

2 cups powdered sugar

6 ounces milk chocolate chips (I use Hershey brand)

1 tablespoon all vegetable shortening like Crisco

  Let cherries stand on paper towels and drain for 2 hours, change paper towels halfway through. Longer won’t hurt them. Line a baking sheet with wax paper.

  In a medium bowl, combine butter, corn syrup, and powdered sugar. A very little flavoring of your choice, just enough to make the filling easy to handle. Knead it until smooth. Using ¾ teaspoon each wrap around each cherry and let sit until dry to the touch. Chilling them will speed this up. Mine took about an hour.

  Meanwhile melt the chocolate and Crisco over warm water. Let cool. Taking the cherries by the stems, dip in chocolate let drip over the bowl and place on wax paper. Let stand till the coating is firm. Stored in the refrigerator they will keep for up to 1 month. The longer you keep them the more the mixture around the cherries will soften and liquefy.