Hot Food & Recipes

Servings: 24 Servings
Category: Candy
Ingredients

• 10 oz Dried apricots or peaches
• 2/3 c Hazelnuts; walnuts, almonds,
• -or pecans
• 2/3 c Powdered sugar
• 2 ts Grated orange zest
• 2 tb Orange juice or rum
• 3 oz Bittersweet chocolate
• -(optional)

Directions
Date: Sun, 17 Mar 1996 23:27:01 -0500 From: kmeade@ids2.idsonline.com (The Meades) Delicious, nutritious, and definitely quick and easy to make for gifts or include on party cookie plates. Takes 20 minutes to prepare for rolling. Toast nuts: Preheat oven to 350 F. Spread nuts in shallow pan and bake 5-10 minutes. Pulse apricots and nuts in food processor just until finely chopped. Place mixture in bowl; stir in sugar, orange zest, and orange juice. Roll mixture into 1″ balls and arrange close together in shallow pan. Melt chocolate in glass measuring cup in microwave on High for about 1 minute. Drizzle chocolate over tops of candies; or spoon chocolate in plastic snadwich bag, cut tiny hole in one corner, and pipe chocolate over candies. Variation: Instead of chocolate, roll candies in granulated sugar. Store in airtight container in refrigerator about 1 week. Per piece: 81 calories, 2 gm fat. Presented by Anne Steirer at a “Healthy Holiday Gifts” seminar on Oct. 24, 1995. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 24 Servings
Category: Candy
Ingredients

• 1 1/2 c Minced dried apricot (beware
• -of cheap imported apricots
• -that are flavorless and
• -have a pale yellow colour)
• 1 1/2 c Dessicated coconut
• 1/2 cn Sweetened condensed milk
• -(not nestle)

Directions
From: peden@mundil.cs.mu.OZ.AU (Bill Peden) Date: Sat, 27 Nov 1993 12:38:21 GMT Sal Spring writes: >I’ve long been partial to an Australian sweet (candy) called Apricot Delight. Don’t be fooled by the simplicity of this recipe! Mix together (with bare hands is fun). If it’s too runny add some crushed biscuits. Roll into a snake and dust lightly in either castor sugar or more coconut. Chop into 1cm thick pieces. Eat the rest of the condensed milk (straight out of the tin) while the apricot delight is chilled in the fridge. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Candies | Holiday
Ingredients

• 1 1/2 c Dried apricots
• -finely chopped
• 2 c Coconut; shredded
• 2/3 c Sweetened condensed milk
• Powdered sugar

Directions
Mix apricots and coconut. Add condensed milk and blend well. Shape into balls and roll in powdered sugar. Let stand until firm. MAKES: 32 (1 1/4 inch) balls From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Candies
Ingredients

• 1 lb White chocolate
• 2 tb Solid vegetable shortening
• 1/2 c Whole toasted almonds
• 1 c Apricot Jelly Belly beans

Directions
Line a 10×15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2×3-inch bars with knife. When firm, cut bars apart. From: Steve Herrick Source: Best Recipes – March/April 1991 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 40 Servings
Category: Candy
Ingredients

• 2 c Sugar
• 1/2 c Water
• 3 tb Light corn syrup
• 3 Egg whites (room
• -temperature)
• 1 ds Salt
• 1/2 ts Butterscotch flavoring
• 1/2 ts Vanilla
• 1 c Chopped pecans or walnuts

Directions
From: Another message from Rosemary! Date: Tue, 6 Dec 1994 19:57:33 GMT From Ideals Candy Cookbook by Mildred Brand (1979), Yield: 40 pieces Cook sugar, water, and corn syrup in a covered saucepan until mixture boils rapidly. Remove lid and place thermometer in pan. Cook to 236F. Whip egg whites until stiff. Pour 1/3 cup cooked syrup slowly over the beating egg whites. Continue beating at medium speed. When remaining syrup cooks to 264F add it to beaten egg white mixture, pouring in a small stream and beating constantly. Beat 12-15 minutes longer, until batch loses gloss. REmove beater; add salt, falvorings, and nuts. Drop by spoonfuls on waxed paper. Store in tight container. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 10 Servings
Category: Candies | Christmas | Chocolate
Ingredients

• 2 c Light Corn Syrup; Karo
• 2 c Brown Sugar; Firmly Packed
• 4 ts Baking Soda
• 4 oz Semi-Sweet Chocolate; Cut Up
• 12 oz Chocolate Chips; 1 Pk
• 1/4 c Butter Or Regular Margarine
• Paraffin; *

Directions
NOTE: The first 4-Oz of semi sweet chocolate is in the block style. Also the chocolate chips should be semi-sweet. * The paraffin should be a 2 1/2 X 3-inch piece that has been cut up. Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking the mixture until it reaches the hard crack stage (300 degrees F) on the candy thermometer, stirring occasionally. Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up. Pour the mixture at once in to a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan. Break into pieces using a meat mallet or wooden spoon. Combine the semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering water, stirring until melted. Remove form the heat, but keep over the hot water. Dip the candy into the chocolate using a large cooking fork. Place on waxed paper lined baking sheets. Let stand until chocolate is set. Store the candy in a cool place in covered containers. If you wish, do not coat the candy with the chocolate Candy can be stored for several months in the freezer. Makes 3 pounds of candy. Posted to EAT-L Digest 17 November 96 Date: Mon, 18 Nov 1996 10:59:47 -0800 From: Pamela Ramsey

Servings: 12 Servings
Category: Candies
Ingredients

• 1 c Sugar
• 1 c Dark corn syrup
• 1 tb Vinegar
• 1 tb Baking soda
• 1 lb Chocolate almond bark,
• …melted

Directions
In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer. Do not overcook. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into bitesize pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 12 Servings
Category: Candies | Nuts | Chocolate
Ingredients

• 2 Cubes butter (NO margarine!)
• 1 1/3 c Sugar
• 1 tb Light Karo
• 3 tb Water
• 2 Separate cups
• -finely chopped almonds
• 8 oz Hershey chocolate bar,
• -broken into chunks.

Directions
Butter a cookie sheet. Combine butter, syrup, sugar and water in sauce pan. Stir constantly over medium heat until candy thermometer reaches 300. Remove from heat. Stir in 1 cup almonds. Quickly spread out on buttered cookie sheet with buttered spatula (sometimes using hands covered with plastic bags and buttered helps). Place chocolate pieces on top, spread around as they melt. When chocolate covers all candy, sprinkle with other cup of chopped almonds. Press lightly. Refrigerate 1/2 hours. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 16 Servings
Category: Candy
Ingredients

• 2 1/2 c Sugar
• 5 oz Evaporated milk
• 1/2 c Butter
• 1 tb Light corn syrup
• 18 oz Peanut butter
• 1 ts Vanilla

Directions
In a medium saucepan, dissolve sugar in evaporated milk. Add butter (cut in pieces) and corn syrup, and, stirring constantly, cook over low heat until butter is melted. Continue cooking, stirring frequently, to soft ball stage. Remove from heat and mix in peanut butter. Cool to about 120 degrees F and mix in vanilla. Spread in suitable size pan (the larger the pan, the thinner each piece of candy will be; I use a 8×8 pan). Fudge will still be very soft at this stage; it takes a few hours to set up. Date: 15 Jun 96 00:44:25 EDT From: Linda <72752.746@compuserve.com> MM-Recipes Digest V3 #166 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 16 Servings
Category: Candies | Microwave | Nuts | Chocolate
Ingredients

• 6 oz Semisweet chocolate chips; (
• 1/2 c Peanut butter chips
• 1/3 c Margarine
• 1 ts Vanilla
• 2 c Crisp rice cereal
• 1 c Quick cooking rolled oats
• 1/4 c Peanut butter chips
• 1 ts Oil

Directions
~———————————–Glaze:————- ~———– Grease 9 inch square or round pan. In med; micro safe bowl, combine chocolate chips, 1/2 cup peanut butter chips and margarine. Microwave on MEDIUM for 2-3 stirring halfway through cooking. Stir until smooth. Remove from heat; stir in vanilla. Add cereal and oats; stir until well coated. Press in greased pan. To prepare glaze, in small, microwave safe bowl, combine glaze ingredients. Microwave on MEDIUM for 1-2 minutes; stir until smooth. Drizzle over bars. If desired, refrigerate until set. Cut into bars. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini