2 SMALL packages JELLO Cook and Serve Chocolate Puddings

2 Cups sugar

1 cup evaporated (unsweetened milk)

1 t vanilla

12 ozs. semi-sweet chocolate chips

2 cups miniature marshmallows

Nuts or raising as desired

Grease 9x13" cake pan (can use cooking spray instead) Combine Jello and sugar in large saucepan and stir together. Add milk and vanilla and cook (stirring constantly) until mixture comes to good rolling boil. Time for 1 minute (higher elevations add 15 to 20 seconds). Take off stove and add semi-sweet chips- stir until melted thoroughly, add marshmallows and again stir until thoroughly melted. Add nuts (if desired) and pour out into pan. In about 15 to 20 minutes fudge should be set enough to cut. HINT: If the fudge is not setting hard enough to cut at the end of 20 minutes, put pan in freezer for about 5 minutes. To make peanut butter fudge use vanilla cook and serve pudding and peanut butter chips or a combination of peanut butter chips and peanut butter (Crunchy if you like nuts). You can make white chocolate by using vanilla pudding and white chocolate chips. The combinations are endless - just use your imagination. Use one vanilla and one chocolate pudding and mix peanut butter chips for chocolate, peanut butter fudge, etc.

SASSY BONBONS

1 package (12 oz.) semisweet chocolate chips

1 cup applesauce

1 tsp almond extract

5 cups confectioners' sugar

2/3 cup drained, chopped maraschino cherries

1 cup chopped walnuts

1 can (3 1/2 oz.) angel-flake coconut.

Combine semisweet chocolate chips, applesauce, and almond extract in a heavy aluminum saucepan. Stir over low heat until the chocolate is melted and blended with applesauce. Now, stir in the sugar, maraschino cherries, and the walnuts. Chill for about an hour or until firm. Shape into 1 1/2 inch balls and roll in coconut. Makes about 60.

DIVINITY

2 cups sugar

1/2 cup water

1/2 cup corn syrup

1 egg white, stiffly beaten

1 tsp vanilla

pinch of salt

Food coloring, optional

Beat the egg white in a large bowl and set aside. In a saucepan, boil the sugar, water and syrup while stirring gently. The mixture is done at 235 degrees or if it forms a soft ball when a tablespoon is dropped into cold water. Pour the mixture over the beaten egg white, beating continually. Add vanilla, nuts and a pinch of salt. Add a few drops of food coloring if desired. Beat this mixture until it is almost hard, then drop by the teaspoonful onto waxed paper. Makes about 35-40 pieces. Per Serving: 48 Calories; 13 gr carbohydrates; 6 mg sodium

PECAN PRALINES

Foolproof recipe!!

5 cups sugar

1 (14-ounce) can condensed milk

1 cup whole milk

5 cups pecans

1 teaspoon salt

1 stick margarine

1 tablespoon vanilla extract

Combine sugar and milks in a large, heavy saucepan. Stir until melted. Add pecans and let the mixture come to a boil. Boil for 20 minutes, stirring constantly. Add salt, butter, and vanilla extract. Remove from heat and beat a few more strokes. Spoon onto waxed paper and let cool. Yield: 6 to 6 1/2 dozen

PEANUT BRITTLE

2 (10 oz) bags raw peanuts

2 cups granulated sugar

1 cup water

1 cup white corn syrup

1/2 teaspoon butter

1/4 teaspoon salt

1/2 teaspoon baking soda

Dissolve sugar with water and syrup in a large skillet. Cook until mixture spins a thread (240F.) Add peanuts, salt and butter. Cook, stirring constantly, until a dark golden brown (300F). Remove from heat and quickly stir in baking soda. Pour on lightly greased cookie sheets. Spread very thinly with heavy wooden spoon. Work quickly. When cool, break into pieces. Yield: 2 pounds

QUICK CHOCOLATE BRITTLE

1/2   cup peanuts

3/4   cup firmly packed brown sugar

1/2   cup butter or margarine

6     ounces semisweet chocolate chips

Lightly grease a 9-inch square pan.; sprinkle peanuts into pan and set aside. Combine brown sugar and butter in a medium saucepan; cook over low heat, stirring constantly, until mixture reaches soft crack stage (about 270 degrees F.). Immediately pour over peanuts, spreading to sides of pan; sprinkle chocolate chips over top. Cover with aluminum foil, and let stand 2 minutes. Remove foil, and spread melted chocolate evenly over top; chill until firm. Remove candy from pan, and break into pieces. Yield: about 1 pound (about 2 ounces per serving).

This is suposd to be a pastry but I like it as a candy cut in small pieces....

BAKLAVA (Honey and Nut Pastry)

Baklava is a delicacy found throughout the Arab world. The Jews who came to Israel from Arab countries continue to prepare and enjoy the taste of baklava. This sweet pastry is sold in both Jewish and Arab markets, and comes in a multitude of varieties.

Pastry

1 lb. phyllo pastry sheets

1/2 cup chopped almonds

1-1/2 cups melted sweet butter

Dash of ground clove

5 tbs. sugar

1 tsp. cinnamon

2 cups walnuts, pistachio nuts or hazelnuts, roughly chopped

SYRUP

2 cups water

2 cups sugar

1/2 cup honey

3 slices orange & lemon rind

1 cinnamon stick

3 cloves

1 tsp. lemon juice

Pastry:

Place sheets of phyllo pastry in a 13x9x2 inch pan, brushing every other sheet evenly with butter. When ten or twelve sheets are in place, combine walnuts, sugar, cinnamon, and clove, and spread 1/3 of this mixture over the sheet. Place another five or six buttered sheets of phyllo on top of nut mixture. Repeat this process two more times, alternating nut mixture with five or six sheets of buttered phyllo. Preheat oven to 350 deg F (180 deg C). With a sharp knife, cut baklava into diamond-shaped pieces. Heat remaining butter (there should be about 1/2 cup) until hot and light brown. Pour evenly over the baklava. Sprinkle a few drops of cold water on top and bake for 30 minutes. Reduce the temperature to 300 deg F (150 deg C) and continue to bake for one hour.

SYRUP:

In a saucepan combine water, sugar, honey, lemon juice, orange and lemon rind, cinnamon stick and cloves. Heat mixture until a drop forms when placed into a cup of cold water, then simmer for an additional 20 minutes. Strain. When the baklava is baked, pour syrup over it. Makes 30-36 pieces.