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Amaretto Brownies Supreme

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Amaretto Brownies Supreme

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Ingredients
  

  • 1/2 cup butter
  • 2 oz semi-sweet chocolate
  • 2 eggs well beaten
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/2 cup pecans coarsely chopped
  • 1/4 cup amaretto liqueur

Chocolate Amaretto Frosting

  • 3 tlb Butter
  • 1 1/2 cups confectioners sugar sifted
  • 4 1/2 tsp amaretto liquer
  • 4 1/2 tsp cocoa
  • 4 1/2 tsp hot coffee

White Almond Icing

  • 1/3 cup powdered sugar
  • 1 dash salt
  • 1/4 tsp almond flavoring
  • 1/4 cup half and half
  • 1/4 tsp almond flavoring
  • 1/4 cup half and half

Instructions
 

  • Preheat oven to 325°.
  • Melt butter and chocolate in a saucepan over low heat.
  • Remove from heat let cool then stir in eggs.
  • Add sugar, flour, salt, and pecans. Pour batter in a greased 8” sq pan and bake for 30-35 minutes.
  • Brownies should still be soft. Remove from oven and let cool slightly.
  • Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight.
  • Spread Chocolate amaretto Frosting over brownies and then drizzle white almond icing in a criss-cross pattern on top. Cut into bars.

Chocolate Amaretto Frosting

  • Combine butter, sugar, amaretto liqueur, cocoa powder, and coffee and beat until smooth.

White Almond Icing

  • Combine sugar, salt, and almond extract. Add half and half, a little at a time, mixing until smooth. .

Notes

Heidi Glockhammer, Kino, 1995
Candy & Snacks

White Chocolate Fudge

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White Chocolate Fudge

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Ingredients
  

  • 2 cups sugar
  • 1 cup evaporated milk
  • 3/4 stick stick butter
  • 1 jar marshmallow cream or 24 lg. marshmallows
  • 12 oz white chocolate cut up into very small pieces
  • 1 cup nuts
  • 4 oz candied cherries (may use maraschino cherries chopped and drained well.

Instructions
 

  • Bring sugar, milk, and butter to boil over low heat. Cook to med. Soft ball stage. Stir frequently.
  • Remove from heat and add rest of ingredients. Stir until melted.
  • Pour into buttered 9”x13” pan.
  • May substitute bitter chocolate for cherries and add vanilla. (put chocolate in before cooking sugar, milk and butter mixture.)

Notes

Mom Helling, 1994
Candy & Snacks

Peanut Butter Bars

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Peanut Butter Bars

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Ingredients
  

  • 2 sticks Butter melted
  • 1 1/2 cups Graham Crackers crushed
  • 3 cups Powdered Sugar
  • 1 cup Peanut Butter
  • 12 oz Milk Chocolate Chips

Instructions
 

  • Melt butter and pour over graham crackers, sugar and peanut butter.
  • Press into 9”x13” pan.
  • Melt chocolate chips and spread over top.
  • Chill and serve.

Notes

Mary Weed, Cheyenne Wells, CO
Candy & Snacks

Peanut Brittle

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Peanut Brittle

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Ingredients
  

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 cup roasted salted peanuts
  • 1 tsp butter
  • 1 tsp vanilla
  • 1 tsp baking soda

Instructions
 

  • In 1 ½ quart casserole, combine sugar and syrup. Microwave at high for 3 minutes.
  • Add peanuts. Microwave at high 4-5 minutes, until mixture is light brown, stirring every 2 minutes.
  • Add butter and vanilla; stir well. Add baking soda and gently stir until light and foamy.
  • Pour mixture onto lightly greased cookie sheet. Let cool 30 minutes to 1 hour.
  • When cool, break into small pieces. (may substitute almonds or cashews for the peanuts).
Candy & Snacks

Microwave Caramel Popcorn

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Microwave Caramel Popcorn

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Ingredients
  

  • 4-5 Qts. Popped corn
  • 1 cup Brown sugar
  • 1/4 cup corn syrup
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1/2 tsp soda

Instructions
 

  • Boil sugar, syrup, butter and salt for 2 minutes on stove…add soda, stir.
  • Pour over popped corn which has been placed in a large paper bag.
  • Microwave on high for 1 ½ minutes. Remove and shake well.
  • Microwave again for 1 ½ minutes on high. Remove from microwave, shake well again.
  • Cool and serve. (I like to add peanuts or other nuts to the caramel before pouring over popped corn.)
Candy & Snacks

Hidden Valley Oyster Crackers

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Hidden Valley Oyster Crackers

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Ingredients
  

  • 1/2 teaspoon dill weed
  • 1/4 cup vegetable oil
  • 16 ounces oyster crackers
  • 1 oz pkg Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Optional

  • 1/4 tsp lemon pepper
  • 1/4 tsp garlic powder

Instructions
 

  • Place crackers in a gallon-size Glad-Lock® Zipper™ Storage Bag.
  • Pour oil over crackers; seal bag and toss to coat.
  • Add dressing mix and spice; seal bag and toss again until coated.
  • Bake on ungreased baking sheet at 250°F for 15 to 20 minutes or until golden brown.
Candy & Snacks

Gooey Caramel Sauce

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Gooey Caramel Sauce

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Ingredients
  

  • 2 1/4 cups sugar
  • 1/4 cup brown sugar
  • 3 tablespoons butter
  • 1 tablespoon cream
  • 1/2 cup corn syrup
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

Instructions
 

  • Heat sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
  • Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
  • When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
  • Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
  • Stir together well.
  • The caramel will thicken as it cools.
  • If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.
Candy & Snacks

Ginger Spiced Nuts ‘n Chex Mix

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Ginger Spiced Nuts ‘n Chex Mix

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Ingredients
  

  • 1/2 cup Sugar
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Red Pepper cayenne
  • 1/2 cup Butter
  • 2 cups Corn Chex
  • 2 cups Rice Chex
  • 2 cups Wheat Chex
  • 2 cups mixed nuts
  • 2 cups Pecans
  • 2 cups dried cranberries
  • 2 cups Raisins
  • 1/4 cup chopped crystallized ginger

Instructions
 

  • Mix cereal and nuts together, set aside.
  • In small bowl, mix sugar, ground ginger, and red pepper; set aside.
  • In large microwavable bowl, microwave butter uncovered on high about 40 seconds, or until melted.
  • Stir in cereal and nuts until evenly coated. Stir in sugar/spice mixture until evenly coated.
  • Microwave on high for 3-4 minutes, stirring every minute or until mixture begins to brown.
  • Stir in cranberries, raisins, and crystallized ginger.
  • Spread on waxed paper to cool, about 15 minutes. Store in airtight container.

Notes

from Marilyn Porter, 2012
Candy & Snacks

Fudgie Scotch Ring

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Fudgie Scotch Ring

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Ingredients
  

  • 6 oz semi-sweet chocolate chips
  • 6 oz butterscotch chips
  • 1 can Eaglebrand
  • 1 cup nuts chopped
  • 1/2 tsp vanilla
  • 1 cup walnut or pecan halves

Instructions
 

  • Melt chips, add Eaglebrand, stirring occasionally until mixture begins to thicken.
  • Add chopped nuts and vanilla.
  • Line bottom of 9” pie pan with foil.
  • Place ¾ c. walnut halves in bottom forming a ring.
  • Spoon chocolate mixture over nuts.
  • Add maraschino cherries and remaining nuts for decoration.
  • Chill in refrigerator until firm enough to slice. Cut into ½ inch slices.

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