Moneysaver
Treats, Treasures, & Traditions 2007 Recipe Book
CANDY
BUCKEYE CANDY
Melissa Rauch, Clarkston
3 cups creamy peanut butter
1 ½ sticks soft butter
2 pounds confectioner’s sugar
16 oz. or more dipping chocolate
Cream peanut butter and butter together. Mix in confectioner’s sugar. Roll mixture into 1 inch balls. Melt chocolate in a double boiler and keep warm. Use a toothpick to pick up balls and dip in chocolate. Cover ¾ of ball. Keep candy in refrigerator.
SPECIAL K CANDY
Rileigh Crawford, Orofino
1 cup sugar
1 cup corn syrup
1 cup peanut butter
6 cups Special K cereal
6 ounces semisweet chocolate chips
6 ounces butterscotch chips
Combine sugar and syrup in saucepan and heat until it boils, remove from heat and stir in peanut butter. Place cereal in large bowl and pour sugar mixture on top, mix in. Press into a buttered cookie sheet. Melt chips and spread over top. Chill, cut into squares.
HOLIDAY CANDY LOGS
Lucille Pepper, Lewiston
1 package graham crackers
1 egg
1 cup powdered sugar
2 Tbsp butter or margarine
1 6 ounce package chocolate chips
1 package miniature marshmallows
Crush graham crackers, set aside. Mix egg and powdered sugar and blend. Melt butter and chocolate chips over low heat. Stir in powdered sugar mixture. Stir in marshmallows and blend. Roll in cracker crumbs, wrap in foil and freeze. When ready to serve remove from freezer and slice.
ALMOND BARK CRUNCH
Nate Peterson, Lewiston
2 ½ pounds almond bark (vanilla)
2 cups crunchy peanut butter
2-4 cups Rice Krispies
2 cup mini marshmallows
2 cups dry roasted peanuts
Melt almond bark in large bowl in 200 oven. Add rest of ingredients. Mix well. Drop by spoonful onto wax paper. Be quick. This sets up fairly fast.
HOLIDAY STRAWBERRIES
Kim Salisbury, Moscow
4 small packages strawberry Jell-o
14 ounces shredded coconut
2 cups chopped nuts
1 can Eagle Brand sweetened condensed milk
green frosting and red sugar sprinkles
Mix Jell-o powder, shredded coconut, chopped nuts and sweetened condensed milk in large bowl. Shape into strawberries. Roll strawberries in red sugar sprinkles and top with green frosting for leaves.
FAVORITE FUDGE
Pam Umphenour, Lewiston
2 cups mini marshmallows
3 cups semisweet chocolate chips
2 tsp vanilla
2 cups chopped walnuts
1 cup butter or margarine
3 ½ cups sugar
1 can evaporated milk
Place first 5 ingredients in large glass or stainless steel bowl. Bring milk and sugar to boil stirring constantly for 10-12 minutes. Pour hot mixture over ingredients in bowl strirring until smooth. Pour into buttered cake pan and cool.
PECAN DELIGHTS
Irene Agee, Kamiah
2 ¼ cups packed brown sugar
1 cup butter or margarine
1 cup light corn syrup
1/8 tsp salt
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla extract
1 ½ pounds pecan halves
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) milk chocolate chips
2 Tbsp shortening
In large saucepan, combine the first four ingredients. Cook over medium heat until all the sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248 (firm ball stage). Remove from heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoons onto greased waxed paper or parchment line cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave safe bowl or double boiler. Drizzle over each cluster. Cool. Yield: about 4 dozen.
$5000 FUDGE
Patty Schafer, Pomeroy
1 pound powdered sugar
2 eggs
1 tsp vanilla
1 cube butter
12 ounce package chocolate chips
nuts
Beat together powdered sugar, eggs, and vanilla. Melt 1 cube butter, 12 ounce package chocolate chips, add nuts. Mix melted chocolate into sugar mixture. Poor into 9x12 pan and refrigerate.
THE BEST EVER TOFFEE CANDY
Andrea Paradis, Moscow
2 cups granulated sugar
1 pound salted butter
¼ tsp salt
1/3 cup water
2 tsp vanilla extract
1 cup chopped or slivered almonds
½ cup chopped pecans
1 ½ cups milk chocolate chips
Melt butter over low heat in 3 quart sauce pan. Add sugar, water, vanilla, salt and almonds. Stir well. Place over high heat and stir constantly until almonds and syrup are dark and golden brown. It should read 300 on a candy thermometer. Pour candy immediately on 2 buttered cookie sheets. Sprinkle chocolate chips over candy. Let melt, then spread. While still warm, cut. Top with pecans.
PRETZEL PEANUT BARK
Allison Fowler, Lewiston
18 ounce white chocolate, melted
3 cups pretzel sticks, broken
2 cups salted peanuts
Line a cookie sheet with parchment paper. Put the pretzels and nuts in a mixing bowl. Pour the chocolate over the mixture. Coat evenly. Spread out on the cookie sheet. Cool 3-4 hours. Break into pieces.
