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Mothers'
Union - Recipes Shared
The St. James Mothers'
Union Recipe Book Copyright
©
2003
Recipes
Shared - download complete book (pdf)
Candies
and Snacks
Chocolate
Peanut Sweeties
Creamy
Chocolate Pecan Fudge
Macadamia
Nut Fudge
Nuts
and Bolts
Puffed
Wheat Candy
Chocolate
Peanut Sweeties
Bev Wentzell
1 cup peanut butter*
½ cup soft butter (no
sub)
3 cups confectioner’s
sugar
5 dozen miniature
pretzel twists
1½ cups milk chocolate
chips
1 Tbsp vegetable oil
In a mixing bowl, beat
peanut butter and butter until smooth.
Beat in confectioner’s sugar until combined.
Shape into about 1” balls; press one on each pretzel.
Place on waxed paper-lined baking sheet.
Refrigerate until peanut butter mixture is firm, about 1 hour.
In a microwave-safe
bowl or heavy saucepan melt chocolate chips and oil.
Dip the peanut butter ball into chocolate.
Refrigerate in a covered can with waxed paper between layers.
Keep in fridge. Yields
about 5 dozen or more.
*Note: Reduced-fat or
generic-brand peanut butter is not recommended.
Creamy
Chocolate Pecan Fudge
Rhiannon Fitzsimmons
7 oz jar marshmallow
cream
1½ cup sugar
2/3 cup evaporated milk
¼ cup unsalted butter
¼ tsp salt
3 cup semisweet
chocolate chips
1 tsp vanilla
1 cup pecans (coarsely
chopped)
In a large heavy
saucepan, combine the marshmallow cream, sugar, milk, butter and salt.
Bring to a rolling boil over moderate heat, stirring constantly.
Boil the mixture, stirring constantly, for 5 minutes.
Remove from heat and
add chocolate chips, stirring until they have melted and mixture is
smooth. Add vanilla and
pecans and mix well.
Pour into an 8”
square pan lined with foil. Smooth
top with a spatula. Chill in
fridge for 2 hours or until firm. Turn
out of pan, remove foil, and cut into squares.
Macadamia
Nut Fudge
Bev Wentzell
4½ cups sugar
1 can (12 oz)
evaporated milk
1 pkg (12 oz)
semi-sweet chocolate chips
1 tsp salt
3 cups crushed
macadamia nuts or toasted pecans,
divided into 2 cups + 1 cup
½ cup butter
1 box (12 oz) German
sweet chopped
1 jar (7 oz)
marshmallow crème
2 tsp vanilla
Combine sugar, butter,
and milk in heavy saucepan; bring to a gentle boil.
Cook for 5 minutes, stirring constantly.
Remove from heat; add remaining ingredients except 1 cup nuts.
Pour into two 9” square greased or waxed paper lined pans;
sprinkle remaining nuts over top and press in lightly.
Chill until firm, cut into squares.
Yields about 5 pounds.
Nuts
and Bolts
Mary Anne White
1 box Cheerios
1 bag peanuts
1 box Shreddies
1 cup margarine
1 box Chex or Life
cereal
Worcestershire sauce
3 bags straight
pretzels garlic powder
Preheat oven to 250oF.
Mix the cereals, pretzels and peanuts together in a very big roast
pan. If they will not all
fit, use only part of a box of each cereal.
Stir in about 1/4 of the margarine, and sprinkle with garlic powder
and Worcestershire sauce. Stir
again. Put in the 250oF oven.
Bake for about 2 hours. Every
1/2 hour or so, add more margarine, garlic powder and Worcestershire
sauce, and stir well. When
done, put in tins with tight-fitting lids.
Puffed
Wheat Candy
Rhiannon Fitzsimmons
½ cup margarine
1 cup brown sugar
2 Tbsp cocoa
½ cup corn syrup
1 tsp vanilla
8 cups puffed wheat
Put all ingredients
except vanilla in a large saucepan. Mix,
then stir in vanilla. Stir in
puffed wheat. Press into a
buttered 9” by 13” by 2” pan. Cool.
Cut into squares.
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