*       Recipes



Cashew Brittle

Prep Time: 10 minutes  Cook Time: 30 minutes



1 cup sugar

1 cup real butter (not margarine)

1 tablespoon light corn syrup

1 1/2 cups salted cashew pieces



In 2-quart saucepan combine sugar, butter and corn syrup.

Cook over low heat, stirring occasionally, until candy thermometer reaches 290 degrees (25 to 30 minutes).

Remove from heat; stir in cashews.

Spread to 1/4-inch thickness on waxed paper lined baking pan.

Let cool completely, then break into pieces. -




Prep Time: 15 minutes



1/2 cup water

2 cups sugar

1/2 cup light corn syrup

2 egg whites




Mix water, sugar, and corn syrup in a saucepan.

Bring to a boil over medium heat.

Cook until mixture is 250 to 260 degrees on a candy thermometer.

Beat egg whites until stiff.

Pour syrup mixture over egg whites, beat until thick and creamy.

Drop by spoonfuls onto waxed paper.

Top each with a walnut.



Peanut Brittle

(made in the microwave)

Prep Time: 10 minutes              Cook Time: 10 minutes



1 cup Raw peanuts

1 cup Sugar

1/2 cup White corn syrup

1/8 teaspoon Salt

1 teaspoon Butter

1 teaspoon Vanilla

1 teaspoon Baking soda



Stir together peanuts, sugar, syrup, salt.

Cook 4 minutes on high.

Stirring well, cook another 4 minutes.

Add butter and vanilla to peanut mixture stirring to blend.

Return and cook 2 minutes.

Add baking soda and gently stir till foamy.

Pour onto aluminum foil.

Let cool, break into pieces and store air tight container.



Christmas Fudge

Prep Time: 10 minutes              Cook Time: 10 minutes



3 Cup Sugar

3/4 Cup Margarine

2/3 Cup Evaporated Milk

12 ounce Peanut Butter Chips

7 ounce Marshmallow Creme

1 teaspoon Vanilla



Stir together margarine, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full boil, stirring constantly.

Boil 5 minutes over medium heat, or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.

Remove from heat.

Gradually stir in chips until melted.

Add remaining ingredients; mix until well blended.

Pour into greased 9x9-inch pan.

Cool at room temperature; cut into squares. Makes 3 pounds.



No Bake Fruit Cake


1 (16 ounce) package graham crackers, crushed

6 ounces red candied cherries, coarsely chopped

6 ounces green candied cherries, coarsely chopped

6 ounces candied pineapple, coarsely chopped

2 (14 ounce) cans sweetened condensed milk

1 1/2 cups chopped pecans



Line one 9x5 inch loaf pan with plastic wrap, allowing wrap to hang over edges a few inches.

In a large bowl, combine the graham crackers, red and green cherries, pineapple, pecans, and the sweetened condensed milk, using your hands mix thoroughly.

Place mixture into lined pan and cover well.

Freeze for at least 8 hours or overnight before serving.

When ready to serve; invert onto a serving platter, remove pan and plastic wrap, and slice.

Store any remaining cake in the freezer.