Christmas Caramels!

Christmas Caramels!!!! 

Yum! Christmas Caramels!
I love Caramels! Especially
in the form of a Cake! Do
you like Caramels? Here
is the recipe! Enjoy!:)


Christmas Caramels

2 cups light corn syrup
1 lb. brown sugar
1 can sweetened condensed milk
1/2 lb. butter
1 cup nuts
Mix together. Simmer, stirring until 240 degrees (soft ball) - add nuts. Put in buttered pan and
let cool. Cut and wrap in small pieces in wax paper.

Candy Cane Cookies!

OR

Candy Cane Cookies!!!
Hmm these sound delish!
Would you like to try the
recipe? Here is the recipe
Enjoy!! :0)



Candy Cane Cookies

1/2 cup butter
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond flavoring
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
Preheat oven to 350 degrees F (180 degrees C).
Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix
flour and salt and add to shortening mixture. Divide dough in half.
Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the
white dough on lightly floured board into 4-inch strips. Place strips side by side and press
lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy
cane. (NOTE: Make one complete cookie at a time. If the dough of one color is shaped first, the
little rolls become to dry to twist.)
Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup
crushed peppermint stick candy and 1/2 cup sugar (optional).
Yield: 2 dozen

Chocolate Brittle!?!?!?!

I've heard of Peanut Brittle,but I have
never heard of Chocolate Brittle! Looks
like it taste much better than Peanut
Brittle. I have got to try this! Anyone
else want to try it? Here is the easy 
recipe. Enjoy:0)



Chocolate Brittle


1 LB Sugar
1 LB Walnuts, finely chopped
1 LB Almonds
1 LB Semi Sweet Chocolate
1 LB Whole Walnuts

In a saucepan cook butter and sugar, boiling 5 minutes. Stir in almonds and cook 10-20 minutes or until nuts begin to pop and turn brown. Pour into a shallow pan and let cool. Melt chocolate and pour over mixture in pan. Sprinkle w/ finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom w/ walnuts. Break Candy into pieces.

1 prepared 9-inch pie shell, baked

Mocha Truffles!

They say that Chocolate is a girls best friend!
Oh wait! Or was that diamonds? Either way
Chocolate comes in a close second:-)

Here is the recipe everyone
Bon Appetit!!!


Mocha Truffles

2 packages (12 oz each) Semisweet chocolate chips
8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp. water 1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional 

Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles.

Kooky Cauldron!

Halloween is coming!! So in the
spirit of All Hallows Eve I give 
you the KOOKY CAULDRON
SUNDAE!!! Yummylicious!!


Prep: 1 1/2 Freeze: 25 mins.

Ingredients

• 12 ounces chocolate-flavored candy coating, chopped
• 6 small balloons
• 4 ounces vanilla-flavored candy coating, chopped
•  Green paste food coloring
•  Lime sherbet
•  Orange and yellow nonpareils
•  Orange coarse sugar
•  Sour gummy worms
•  Pretzel sticks
•  Candy pebbles (optional)
•  Yellow-, orange-, and red-tinted shredded coconut*

Directions

1. Heat chocolate-flavored candy coating according to package directions just until melted, stirring occasionally. Cool candy coating slightly. Meanwhile, inflate balloons to a 4-inch diameter. Carefully dip the balloons into the melted candy coating halfway up the balloon. (You want chocolate to coat balloon well to form a sturdy cauldron.) If desired, using a thin metal spatula, spread the chocolate coating to evenly coat the balloon. Place balloons on a waxed paper-lined cookie sheet. Allow chocolate to run under bottom of balloon for
support. Place in the freezer for 20 to 30 minutes or until chocolate coating is very firm. Reserve any remaining chocolate coating to use for patching holes.

2. Working with one balloon at a time, prick balloon with a straight pin and deflate. Carefully remove balloon by gently pulling balloon away from the sides of the chocolate. Use a small brush to fill in any holes with remaining melted chocolate candy coating. Return to freezer.

3. Melt 2 ounces of the vanilla-flavored candy coating according to package directions. Cool candy coating. Working with one cauldron at a time, use a small brush to apply the melted candy coating to top edge of the cauldron, making drips down the sides. Chill in freezer to set. Melt the remaining vanilla candy coating. Tint melted candy coating with green food coloring. With a small brush, apply melted candy coating to the top edge of each cauldron, allowing coating to drip down the sides. Place in freezer to set.

4. Cauldrons can be stored in a covered container in the refrigerator for up to three days or in the freezer for up to one month. To assemble, scoop lime sherbet into the cauldrons. (Put cauldrons in freezer if not serving immediately.) Sprinkle withnonpareils and orange sugar and decorate with gummy worms right before serving.
5. Arrange pretzels on six serving plates to make campfires. If desired, circle pretzels with candy pebbles. Sprinkle with tinted coconut. Set cauldrons on top of pretzel campfires. Makes 6 servings.

Recipes furnished by:

BetterHomes&Garden.
www.bhg.com

Christmas Caramels!!!!

Christmas Caramels!!!!

Yum! Christmas Caramels!
I love Caramels! Especially
in the form of a Cake! Do
you like Caramels? Here
is the recipe! Enjoy!:)


Christmas Caramels

2 cups light corn syrup
1 lb. brown sugar
1 can sweetened condensed milk
1/2 lb. butter
1 cup nuts
Mix together. Simmer, stirring until 240 degrees (soft ball) - add nuts. Put in buttered pan and
let cool. Cut and wrap in small pieces in wax paper.

Christmas Caramel Pic