TURTLE BARS

YUMMY FUDGIES

EASY OPERA FUDGE          > Back to Top <

1/3 cup maraschino cherries, chopped
1/2 cup butter or margarine
2 packages coconut cream pudding mix, regular, 4-serving size
1/2 cup milk
1/2 teaspoon vanilla
1 pound sifted powdered sugar
1/2 cup chopped walnuts

Drain maraschino cherries on paper toweling. In saucepan melt butter. Stir in dry pudding mixes and milk. Cook and stir until mixture comes to boiling; boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla; beat in powdered sugar until smooth. Stir in walnuts and cherries. Pour into buttered 10 x 6 x 2-inch baking dish. Chill before cutting.  Yield: 32 pieces (2 per serving).

CHAMPAGNE TRUFFLES          > Back to Top <

6 ounces semisweet chocolate, coarsely chopped
1/4 cup butter, cut into small pieces (no substitutes)
3 tablespoons whipping cream
1 beaten egg yolk
3 tablespoons champagne or whipping cream
1/4 cup unsweetened cocoa powder, sifted powdered sugar, or small white decorative candies

Combine semisweet chocolate, butter, and the 3 tablespoons whipping cream in a heavy, medium saucepan. Cook and stir over low heat until chocolate is melted, stirring constantly. Gradually stir about half of the hot mixture into the egg yolk, Return entire mixture to the saucepan. Cook and stir over medium heat for 2 minutes.

Remove from heat. Stir in champagne or 3 tablespoons whipping cream. Transfer truffle mixture to a small mixing bowl; chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally.

Beat cooled truffle mixture with an electric mixer on medium speed about 1 minute or until color lightens and mixture is slightly fluffy. Chill about 30 minutes more or until mixture holds its shape. Scrape a small ice cream scoop, melon baller, or spoon across the surface of the cold truffle mixture, forming 1-inch balls. Place balls on a baking sheet lined with waxed paper. Refrigerate until very firm.

Gently roll balls in unsweetened cocoa powder, sifted powdered sugar, or small white decorative candies until evenly coated, reshaping as necessary. If desired, serve in decorative foil candy cups.

Makes 25 to 30.

Make-ahead Tip: Prepare truffles as directed and store tightly covered in the refrigerator up to 2 weeks.

HOLIDAY TRUFFLES         > Back to Top <

1  (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
1/4  cup orange-flavored liqueur or 1 teaspoon orange extract
1  can Pillsbury Creamy Supreme Chocolate Fudge or Chocolate Frosting
Coconut, chocolate sprinkles, ground nuts or cocoa*

Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange liqueur and frosting; blend well. Refrigerate 1 to 2 hours or until firm.

Place coconut* in pie pan. Scoop mixture into 1-inch balls; drop onto coconut. (Mixture will be sticky.) Roll to coat. Place in foil candy cups, if desired. Store in refrigerator.

6 dozen candies

HOREHOUND CANDY         > Back to Top <
 
1 cup horehound tea
4 cups sugar
2 cups dark or light corn syrup

Boil horehound leaves to make a good strong tea. Drain, reserving 1 cup of liquid. Add the cup of tea to the other ingredients and boil until it just starts to caramel. Put onto a flat greased cookie sheet. Start cutting with kitchen shears or scissors as soon as it starts to harden on edges.

Note: Horehound tea leaves are available at a specialty tea/coffee shop in Manitou Springs. They should also be available in health food stores.

TAFFY         > Back to Top <


 This is a delicious "melt in-your-mouth" taffy that is wonderfully light and crispy. It is not a chewy taffy. The secret to what makes this taffy so good is stretching it while it is still very hot. Most people don't have the stamina and courage to do this.
 
2 cups sugar
3/4 cup water
1 teaspoon cream of tartar
Your choice of flavoring
Food coloring

Cook on high heat until mixture comes to a boil. Cover with lid (this helps to dissolve the crystals on the sides of the pan). Continue boiling on high heat until it just starts to change to a light caramel color (about 300^o F or slightly more). Take off the burner and hold to the light, checking the color to see if it's done. When done, pour onto 2 buttered plates. Keep one warm (in a barely warm oven) and work with the other.

You can place the plate you're working with onto cold water to cool the edges (it only takes a few seconds). With a butter knife, fold the outside edges in towards the middle until the middle looks a little firm. Make a dent in the middle and add 1/2 capful of flavoring (almond for white, mint for green) and 3 drops of food coloring. Continue folding edges into the center with a knife until the flavoring and coloring have worked in the candy. Butter the corner of a bread board and scrape the taffy onto it. Pick up the candy with your hands immediately and begin working with it by holding the very ends and stretching and pulling it. It's very hot! Don't butter your hands. (You won't really need to, and the butter on your hands could work into the taffy, ruining the texture.)

The further you can stretch it out each time, the lighter the taffy will be. Twist it as you stretch it. When it starts to firm up, have someone hold the other end and stretch it across the room as long and thin as you can without breaking it. (Make sure you have plenty of room with a table nearby.) Quickly lay it on the table, curving it to fit. Immediately make indents with a butter knife every 3 or so inches. Let cool and break at indentations. This taffy is wonderfully light and crisp. It is not chewy. Good luck and have some burn ointment nearby. Oh, and don't forget your other plate is in the oven.

P.S. There are only two times when Mom couldn't get this recipe to work, once in Japan and once in Alaska. She's not sure why, but she thinks it has something to do with the altitude.

COFFEE TOFFEE BARS        > Back to Top <

1 cup brown sugar
1/2 cup butter
1/2 cup margarine
2 cups flour
2 Tablespoons instant coffee
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
1 cup chocolate chips
1/2 cup sliced almonds

Glaze:
1 cup powdered sugar
2 Tablespoons melted butter
1 to 2 Tablespoons milk
1 teaspoon vanilla

Beat together sugar, butter, and margarine until light and fluffy. Lightly spoon flour into measuring cup and level off. Add flour, coffee, baking powder, salt, and almond extract to butter mixture. Blend well. Dough will be crumbly. By hand, stir in chocolate chips and almonds.

Grease a 10 x 15-inch jelly roll pan. Press dough evenly in prepared pan. Bake at 350^o F for 15 to 20 minutes. Combine glaze ingredients and spread over warm bars.

Note: It's best to cut bars while they are still very warm; chill before removing from pan.

PEANUT BUTTER SQUARES          > Back to Top <

1/2 cup margarine
1 cup peanut butter
2 cups butterscotch chips
3/4 cup coconut
3/4 package mini colored marshmallows

Melt first margarine, peanut butter, and butterscotch chips; cool slightly. Quickly add coconut and marshmallows. Pour into lightly greased pan.  Refrigerate and cut into squares.

CHOCOLATE PEANUT BUTTER BALLS 1           > Back to Top <
 
6 cups powdered sugar
1 teaspoon vanilla
2 to 3 cups semi-sweet chocolate chip
2 to 3 squares unsweetened baking chocolate
2 cups peanut butter
1 cup butter

In a double boiler, melt chocolate. In a medium bowl, mix together sugar, butter, peanut butter, and vanilla. Dough will be loose. Form 1- to 2-inch balls from the dough. Dip balls in chocolate with either a toothpick or a  fork. Set on wax paper and cool.
Makes: about 3 dozen.

CANDIED WALNUTS         > Back to Top <

1 cup sugar
1/4 cup milk
1 teaspoon cinnamon
1 Tablespoon butter
1 teaspoon vanilla
2 cups walnuts, halved

Combine all ingredients except vanilla and nuts. Simmer on low heat until soft. Take off heat, add vanilla and pour over nuts. Let cool.

BOURBON BALLS          > Back to Top <
 
3 cups ground vanilla wafers (2 packages)
1 cup powdered sugar
1-1/2 Tablespoons cocoa
pinch salt
1 cup ground pecans
1 Tablespoons vanilla
3 Tablespoons white Karo Syrup
1/2 cup bourbon

Mix thoroughly. Form into balls and roll in powdered sugar or ground pecans.

HALVA         > Back to Top <

1 cup farina
1/3 cup pignoli (pine) nuts
1 stick butter

Syrup:
2 cups water
1 cup sugar
2 sticks cinnamon or 1/2 teaspoon ground cinnamon

Syrup: Mix ingredients and boil for three minutes until a syrup forms. Remove from heat and let cool. Meanwhile:

Using some of the butter (1/3 stick), melt butter and brown pignoli nuts. Add remaining butter and farina stir till farina is a light brown color.

Carefully add syrup to farina mixture. Stir till most of water is absorbed and forms a sticky mixture. Remove from heat and leave uncovered for one hour until it becomes a crumbly mixture.

Shape in individual molds or spoon into dishes. Serve at room temperature topped with ground cinnamon.

HAZELNUT PETITE FOURS          > Back to Top <
 
1-1/3 cups shortening
2-1/4 cups sugar

Cream and add:
4 cups cake flour
1 Tablespoon baking powder

Sift & add alternately
6 eggs
3/4 cup milk
1 teaspoon vanilla
3 Tablespoon hazelnut liquor
1 cup ground hazelnuts

Blend above ingredients well and add to flour mixture, mix well. Pour into greased 9 x 13-inch pan and bake 1 hour. Cool and split in half, fill with the following cherry butter cream, blended to spreading consistency.

1/2 cup shortening
1/2 cup cherry pie filling pureed
2 to 3 cups powdered sugar

Chill filled cake and cut into squares.

1 pound semi sweet chocolate
1-1/2 cup heavy cream

Melt together and coat cake squares, chill and garnish as desired.

MICROWAVE PEANUT BRITTLE          > Back to Top <
 
1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda

Combine peanuts, sugar, corn syrup, and salt in a 1-1/2-quart casserole dish. Microwave on High for 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla to syrup, blending well. Microwave for 1 to 2 minutes more. Peanuts should be lightly browned and syrup very hot. Add soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie
sheet; let cool for 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.

"OLDE STYLE" PRALINES          > Back to Top <

1-1/2 cups sugar
3/4 cup light brown sugar (packed)
1/2 cup milk
3/4 stick butter (6 Tablespoons)
1-1/2 cups pecans (roasted optional)
1 teaspoon vanilla

Combine all ingredients and bring to soft ball stage (230 to 240^o F), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on aluminum foil or parchment paper. Makes approximately fifteen to twenty pralines, depending on size.

Note: To roast pecans, bake them on a sheet pan at 275^o F for 20 to 25 minutes until slightly brown.

SALTED PEANUT CHEWS           > Back to Top <

Base:
1 package Pillsbury Plus yellow cake mix
1/3 cup margarine or butter, softened
1 egg
3 cups miniature marshmallows
Topping:
2/3 cup corn syrup
1/4 cup margarine or butter
2 teaspoon vanilla
One 12-ounce package (2 cups) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

In a large bowl, combine all base ingredients except marshmallows with a mixer at low speed until crumbly. Press into the bottom of an ungreased 13 x 9-inch pan. Bake in a 350^o F oven for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping. In a large saucepan, heat corn syrup, margarine, vanilla, and chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat. Stir in cereal and nuts. Immediately
spoon warm topping over marshmallows and spread to cover. Chill; cut into bars. Store covered.  Makes: 36 bars.

TURTLE BARS           > Back to Top <
 
1 package (14 ounce) caramels
1/2 cup milk
1/2 cup melted butter
1 German chocolate cake mix
1 cup finely chopped pecans
1 package (12 ounce) chocolate chips

Combine caramels and 1/4 cup milk in heavy sauce pan. Cook over low heat, stirring constantly until caramels are melted. Set aside.

Combine melted butter, dry cake mix, nuts and 1/4 cup milk and mix. Press half of mixture into greased 13 x 9-inch pan. Bake at 325^o F for six minutes. As soon as crust is finished baking, remove from oven and immediately sprinkle chocolate chips on tops. Spread caramel mixture over chocolate chips. Sprinkle remaining cake mixture over caramel.

Return pan to oven and bake at 325^o F for 15 to 18 minutes. Cool and then cut into squares.

DIVINE DIVINITY          > Back to Top <

2-1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
walnuts (optional)

Prepare waxed paper first. (You'll need to work fast when dropping divinity onto buttered waxed paper.) Cook sugar, corn syrup, and water until candy thermometer reads 230^o F. While cooking syrup, whip egg whites. Pour 1/2 of the syrup into egg whites. Let remaining syrup boil to 250^o F and then pour into mixture. Beat until dull. Add vanilla. Add walnuts if desired. Drop on paper quickly in desired size; mixture will set up fast!  Store in sealable container.  Yields: approximately 2 dozen.

MARZIPAN COCONUT BALL CONFECTION         > Back to Top <

7 ounces marzipan
3 ounces desiccated coconut
3 teaspoons Kahlua
1 teaspoon cocoa (good quality)
4 ounces coating chocolate (good quality, such as Lindt)

Knead first four ingredients together. Shape into 30 balls. Dip in melted chocolate and sprinkle with shredded coconut or decorate as desired. Store in airtight container.

'MOUNDS BALLS'          > Back to Top <

This is an industrial recipe (makes 6 to 8 dozen depending on their size). Half of the recipe still makes a lot, but you can freeze half the filling and make later.

3 to 4 cups semi-sweet chocolate chips
2 to 3 squares unsweetened baking chocolate
1 cup butter, softened
8 cups powdered sugar
1 cup milk
12 cups coconut, shredded
1 to 2 cups white chocolate chips

In a double boiler, melt semi-sweet and unsweetened chocolate. Meanwhile, in a large bowl mix together butter, sugar, milk, and coconut. Form into 1 to 2 inch balls. (If butter is too soft, put it in the freezer for 10 to 15 minutes.) Then with the ball of coconut mix resting on a fork, dip it into the melted chocolate, set on waxed paper, and chill. After chocolate has hardened, melt the white chocolate in a small Ziplock plastic bag in the microwave. Check after 45 seconds. Squish the chips and stir a bit in the bag. Continue cooking for an additional 30 seconds or until completely melted, in 30 second intervals. Let cool for a minute. Then, snip the very end of the bag and drizzle designs on the balls. Chill again.

GRAHAM CHOCOLATE YUMMIES           > Back to Top <

3 cups white chocolate pieces or chunks
1 Tablespoon oil
4 cups Golden Graham cereal
1 cup raisins
1 cup salted peanuts

Melt chocolate and oil in double broiler. Combine remaining ingredients in mixing bowl. Pour melted chocolate over cereal mixture. Spread on cookie sheet covered with wax paper. Cool. Break into pieces. Store in covered container.

CONGO SQUARES          > Back to Top <

2/3 cup butter, melted
2-1/4 cups (1 pound) brown sugar, packed
2-2/3 cup flour
2-1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup chopped nuts
6 ounces or 1 cup chocolate chips (semisweet)

Melt butter and stir in sugar. Remove from heat. Cool 10 minutes. Sift flour, baking powder, and salt. Set aside. Beat eggs, 1 at a time, into sugar mixture. Stir in flour mixture. Add nuts and chocolate morsels. Spread in greased 15 x 10 x 1-inch pan. Bake at 350^o F 25 to 30 minutes.

Yields: approximately 3 dozen 2-inch squares.

CHOCOLATE PEANUT BUTTER BALLS 2          > Back to Top <

2 to 3 cups semi-sweet chocolate chips
2 to 3 squares unsweetened baking chocolate
6 cups powdered sugar
1 cup butter
2 cups peanut butter
1 teaspoon vanilla

In a double boiler, melt chocolate. In a medium bowl, mix together sugar, butter, and vanilla. Dough will be loose. Form 1/2-inch balls from the dough. Dip balls in chocolate with either a toothpick or fork. Set on wax paper and cool.  Makes: about 3 dozen.

CHOCOLATE ROLL WITH CHOCOLATE GANACHE FILLING         > Back to Top <

6 extra large eggs, separated
8 ounces dark semi-sweet chocolate
1/4 cup strong coffee
1 cup sugar

Bake in oiled, paper lined jelly roll pan. (You can use parchment paper or brown paper bag cut to size). Preheat oven to 350^o F. Melt chocolate in coffee over hot water and cool. (Can be done in a Pyrex graduate in the microwave.) Beat egg yolks until lemon colored and add sugar and chocolate. Beat egg whites until stiff and carefully fold into chocolate mixture until no trace of white remains. Spread in oiled, paper lined pan and bake at 350^o F for 15 minutes. Turn off oven and let cake stay in oven for 5 minutes longer. Cover with 2 damp paper towels and chill. To remove, dust top with confectioners sugar and loosen edges with a knife, then invert onto waxed paper plastic wrap. Spread with filling and roll up lengthwise, using plastic wrap to help roll it and hold it together. Freezes well. Serve with whipped cream and decorate with chocolate curls.

Filling for Chocolate Roll

1-1/2 cups whipping cream
12 ounces semi-sweet chocolate

Bring cream to boil in heavy large saucepan. Add chocolate and stir until smooth. (This can be done in a glass graduate in the microwave) Chill ganache about one hour until just beginning to firm. Beat ganache until light and fluffy and use to fill chocolate roll. You can add 1/4 cup seedless raspberry jam and 1/4 cup framboise to hot chocolate mixture if desired.

CHOCOLATE FROSTED TOFFEE BARS          > Back to Top <

1 cup butter
1 cup packed brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 cups flour
1 cup chocolate chips
1 cup finely chopped pecans

Cream butter in medium mixing bowl. Gradually add sugar, beating until light and fluffy. Add egg yolk and vanilla; beat until well blended. Add flour, blending well. Press dough evenly into ungreased jelly roll pan. Bake at 325 degrees for 20 minutes or until lightly browned. Remove from oven and immediately sprinkle with chocolate chips.

Once chips have melted on surface, spread with spatula to ice. Sprinkle icing with pecans. When cookies have cooled completely, cut into 2 x 1-inch bars.
Serves: 5 dozen bars.

CHOCOLATE RASPBERRY SACHER BITES          > Back to Top <

3/4 cup butter
3 squares of unsweetened chocolate
1-1/2 cups sugar
3 eggs
1-1/2 cups flour
1 teaspoon vanilla
12 ounces raspberry preserves
6 ounces semi-sweet chocolate

Melt butter and chocolate in saucepan, remove from heat and stir in sugar. Blend in eggs and flour, then vanilla. Spread in greased 15 x 10 x 2-inch pan. Bake at 325^o F for 15 to 20 minutes. Cool. Spread preserves on top and cut into 4 rectangles. Place 2 rectangles on top of the remaining rectangles, preserve side up. Trim edges if necessary and cut in 2 x 1-inch bars and place on waxed paper. Melt semi-sweet chocolate and drizzle over each bar, back and forth.  Chill and serve. So impressive looking and delicious.

RICH CHOCOLATE TRUFFLE WITH RASPBERRY SAUCE          > Back to Top <

1/2 cup butter
6 ounces semi-sweet chocolate
3 eggs
2/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2/3 cup all-purpose flour

Glaze
1/4 cup butter
2 ounces semi-sweet chocolate
2 ounces dark chocolate
Sauce
2 cups fresh or frozen raspberries
2 Tablespoons sugar

In microwave oven, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Beat in eggs, vanilla, sugar, and salt until thick. Stir in flour and mix well. Pour into a greased, 9-inch springform pan. Bake at 350^o F for 20 to 25 minutes. Cool completely and remove to serving dish.

Glaze: Combine glaze ingredients. Melt in microwave and stir until smooth. Cool for 1 to 3 minutes. Spread glaze over top of cake and allow to run over sides. Set aside.

Sauce: Puree raspberries in blender and pour through cheesecloth to remove seeds. Stir in sugar and chill until served.

Spoon sauce over individual servings. Garnish as desired (fresh whipped cream, raspberries, and mint).   Serves: at least 12.

CHOCOLATE WONDERMENT          > Back to Top <

1/2 pound Bakers chocolate
1/2 pound bittersweet chocolate
8 eggs
3 Tablespoons Kaluha
3/4 cup heavy cream
1 cap full vanilla
1 pound butter
1 pound sugar

Melt and blend the two chocolates. In a separate bowl mix together eggs and Kaluha. In another separate bowl mix together heavy cream, vanilla, butter and sugar. Note: Melt butter half way and add sugar-whisk so as not to separate.

Combine all three mixtures and put in loaf pan, bang on counter to eliminate any air pockets. Bake at 300^o F for 1 to 2 hours in water bath till center set.

CREAM CHOCOLATE DROPS          > Back to Top <

1 medium can crushed pineapple (well drained)
1 jar maraschino cherries (cut-up and drained)
One 7-ounce bag of coconut
2 cups chopped walnuts
1/2 pound butter
3 to 4 boxes confectioner's sugar
1 teaspoon vanilla
Dipping Chocolate:
Two 12-ounce bags semi-sweet chocolate chips
1/2 cake paraffin wax

Mix pineapple, cherries, coconut, walnuts, butter, sugar and vanilla well. Shape into small balls. Put into refrigerator and chill. Dip into chocolate. Melt in double boiler.

CREME DE MENTHE SQUARES           > Back to Top <

Bottom Layer:
1/3 cup butter/margarine
1/3 cup cocoa
1/3 cup powdered sugar
1 beaten egg
1 teaspoon vanilla
2 cups graham cracker crumbs

Middle Layer:
1/3 cup margarine
1/3 cup creme de menthe
3 cups powdered sugar

Top Layer:
1/4 cup margarine
1-1/2 cups chocolate chips

Bottom Layer
Melt butter and cocoa in saucepan. Remove from heat; add sugar, egg and vanilla. Stir into cocoa mix the cracker crumbs. Press into 13 x 9-inch cake pan. Refrigerate.

Middle Layer
Melt margarine; add sugar and creme de menthe; beat until very smooth. Spread on cocoa layer and chill 1 hour.

Top Layer
Melt margarine and chips. Spread on mint layer. Chill. Cut in small squares. Wrap each in plastic wrap and store in refrigerator. Makes: 96 squares

ALMOND ROCHA CANDY           > Back to Top <

1 stick butter (1/2 cup)
1 stick margarine (1/2 cup)
1-1/3 cups sugar
1 cup of sliced almonds
1/2 large Hershey chocolate bar
1/2 cup of almonds

In heavy iron pan put in butter, margarine and sugar, cook until mixture is lemon colored and grease is absorbed. Add sliced almonds. Cook until velvety brown and mixture begins to smoke but is not burnt. Pour onto cookie sheet lined with foil. Melt 1/2 large Hershey chocolate bar and then top with almonds. Wait until candy sets and then break into pieces.

ALMOND SQUARES           > Back to Top <

Ingredients for Base
1 cup flour
2 Tablespoons sugar
1/2 cup margarine or butter

Ingredients for Topping:
4 Tablespoons margarine
1/2 cup brown sugar
1 cup flaked almond
1 teaspoon vanilla
1/4 cup light cream

Base: Mix ingredients together and pat into a 9 x 9-inch greased pan. Bake for 15 minutes at 350^o F.

Topping: Place ingredients in top of double broiler. Boil for 3 minutes. Remove and pour topping over base in pan. Bake 15 to 20 minutes at 350^o F. Cool and cut into squares.

BLACK BOTTOM BANANA BARS          > Back to Top <

1/2 cup butter or margarine, softened
1 egg
1-1/2 cups mashed ripe bananas
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1-1/2 cups flour
1 teaspoon baking soda
1/4 cup baking cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in bananas. Combine flour, baking soda, baking powder, and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to 1/2 of mix; spread into a greased 13 x 9-inch baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350^o F for 25 minutes or until the bars test done. Cool. Freezes well. Makes: 2-1/2 to 3 dozen.

SANTA MOUSE FUDGE RECIPE          > Back to Top <

1 pound butter
1 pound Velveeta processed cheese
4 pounds powdered sugar
1 cup dry cocoa (Hershey's)
1 Tablespoon vanilla
1/2 cup chopped nuts

Melt butter and cheese together on medium heat. Add sugar and cocoa and vanilla. Mix well and stir in nuts. Place in buttered 9 x 13-inch pan, cool and cut.  Makes: 6-1/2 pounds.

BAKED FUDGE            > Back to Top <

This recipe creates a crusty top and yummy soft inside that are sure to please the chocolate lovers among you.

4 eggs
2 cups sugar
1 cup butter, melted
1/2 cup flour
1/2 cup cocoa
2 teaspoons vanilla

Preheat oven to 325^o F. Cream eggs and sugar. Add melted butter. Sift flour and cocoa together and add to mixture. Pour into a 9 x 12-inch greased pan. Set in a pan of hot water and bake for 45 minutes to an hour or until crusty on top and soft inside. Serve warm with a scoop of ice cream. Serves: 8.

YUMMY FUDGIES           > Back to Top <

1 can Eagle Brand milk
Chopped nuts as desired (or cherries, any added item you desire)
1-1/2 cup graham cracker crumbs
1 package (small) chocolate chip morsels (semi-sweet)
1 package (small) butterscotch morsels

Mix all ingredients and pour into lightly greased 9 x 9-inch square pan and bake in preheated oven at 350^o F until middle still slightly jiggles. Cool 45 minutes and cut. If using as the main dessert, cut squares larger and top with ice cream, whipped cream, or yogurt!

PENUCHE FUDGE         > Back to Top <

2 cups brown sugar
1 cup water (or milk, cream, or evaporated milk if desired)
1/4 teaspoon salt
1 Tablespoon butter
1 teaspoon vanilla
1 cup nutmeats

Slowly stir over low heat until sugar is dissolved. Boil brown sugar, water, sugar and salt quickly without stirring to the "soft-ball stage" (238^o F). Add butter. Place saucepan containing the candy in cold water. When the bottom of the saucepan is cool, begin to beat the candy until smooth and creamy. Add vanilla and nutmeats. Drop candy from spoon on oiled wax paper or into oiled pan and cut into squares.

ADOBE BARS          > Back to Top <

1/4 cup shortening
1/4 cup butter
1 cup sugar
1 whole egg
2 eggs, separated
1-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup shopped nuts
1/2 cup semisweet chocolate pieces
1 cup miniature marshmallows
1 cup light brown sugar (packed)

Preheat oven to 350^o F. Cream shortening, butter, and sugars. Beat in the whole egg and two egg yolks. Sift flour, baking powder, and salt together. Combine the two mixtures and blend thoroughly. Spread batter in greased 9 x 13-inch pan. Sprinkle nuts, chocolate chips, and marshmallows over the batter. Beat the 2 egg whites until stiff. Fold in the brown sugar and spread this on top of the mixture. Bake 35 minutes, you should watch it so your meringue does not burn. Cool and cut into bars

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