Ecstacy
Caramels
Ingredients:
1 cup butter or oleo
1 can eagle milk
1 cup white syrup
1 tsp. vanilla
2 ½ cups powdered sugar
Mix all ingredients in a heavy saucepan. Stirring constantly, cook for about 20 minutes after mixture becomes to a boil. Poor the mixture into a buttered 9x12 dish. Let the mixture cool completely. When cooled and slightly hardened, cut the caramel into pieces (of desired size). Optional: Wrap each individual piece in plastic wrap (works well when transporting the caramels especially for the holidays!).
Butterscotch Fudge
Ingredients:
1 cup sugar
1 (5 1/3 oz.) can
1 stick butter
evaporated milk
¾ tsp. Salt
1 (12 oz.) bag
1 (7 ½ oz.) jar
butterscotch chips
marshmallow
½ tsp. vanilla
crème
½ cup chopped pecans
Combine sugar, butter, salt, marshmallow crème, and milk in a heavy saucepan. Cook to rolling boil over medium low heat. Continue to boil for 5 full minutes, stirring frequently. Remove from heat and add butterscotch chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9x9 inch square pan. Cool and cut into squares.
Classic Holiday Cooking. Cookbook Publishers, Inc. 1992
Snow-Topped Candy Cane Cake
Ingredients: (Serves 20)
2 ½ cups all-purpose flour
6 large egg whites
2 cups sugar
Red food coloring
4 teaspoons baking powder
¼ teaspoon mint extract
¾ teaspoon salt
Fluffy White Frosting (recipe below)
1 ¼ cups milk
Decorations: mini candy canes,
2/3 cup shortening
nonmelting chocolate candies
1 ½ teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease 13x9 metal baking pan. Line bottom with waxed paper; grease paper. Dust pan with flour.
In large bowl, combine flour, sugar, baking powder, and salt. Add milk, shortening, and vanilla. With mixer at low speed, beat ingredients until moistened. Increase speed to medium; beat 2 minutes, constantly scraping bowl with rubber spatula. Add egg whites; beat at medium speed 2 minutes, constantly scraping bowl.
Remove 2 cups batter to small bowl. Stir in mint extract and 4 drops of red food coloring to tint the batter pink.
Alternately drop large spoonfuls of white and pink batter into pan. With tip of knife or spoon, cut and twist through batters several times to obtain marbled effect.
Bake 45 to 50 minutes until toothpick inserted in center of cake comes out almost clean with just a few crumbs attached.
Cool cake in pan on wire rack 10 minutes; invert onto wire rack to cool completely. Discard waxed paper.
Prepare Fluffy White Frosting. Place cake on tray or large platter. Frost top and sides of cake.
Decorate cake: Arrange candy canes on top of cake to resemble a Christmas tree. Place chocolate candies on tree to resemble ornaments.
Fluffy White Frosting: In top of double-boiler, over simmering water, with handheld mixer at high speed, beat 2 large egg whites, 1 cup sugar, ¼ cup water, 1 teaspoon light corn syrup, and ¼ teaspoon cream of tartar until soft peaks form, about 7 to 10 minutes. Remove double-boiler top from double-boiler bottom; continue beating at high speed until thick enough to spread, about 7 to 10 minutes longer.
http://homearts.com/dynamo/main.jhtml?/1296merw. htm
Magic Peanut Butter Middles
Ingredients:
Serving: 30 cookies
To make the Cookie dough use: One and a half cup of flour
a half cup unsweetened cocoa
a half teaspoon of baking soda
a half cup of sugar
a half cup of firmly packed brown sugar
a half cup of margarined (softened)
a fourth cup of peanut butter
a teaspoon of vanilla
one egg
Fillings: three fourths cup of peanut butter
three fourths cup of confectioners sugar
Procedure:
In a small bowl combine flour, cocoa and soda; blend well. In a large bowl beat the sugar, brown sugar, margarine, and one fourths cup of peanut butter until light and fluffy. Add vanilla and egg; beat well. Stir in flour mixture until blended; set aside. In a small bowl combine filling ingrediants; blend well. Roll into 30 ( one inch ) balls. For each cookie ( with floured hands ) shape about one tablespoon of dough around one peanut butter ball covered completely. Place two inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake in 375 degrees oven for 7-9 minutes. Or until set and slightly cracked. Let them cool down and then decorate as desired.
