Completely line 13×9-inch (3.5L) baking pan with foil. Arrange a single layer of crackers over bottom of pan. Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of pan is covered.) In medium saucepan combine […]

Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240F on candy thermometer or until small amount of mixture dropped into very cold water forms soft ball that flattens when removed from water. Remove from heat. Add margarine. Cool mixture to […]

Cover cookie sheet with waxed paper. Mix 3 1/2 cups powdered sugar, the milk and food coloring if desired. Knead in extract and enough additional powdered sugar to make a smooth, creamy mixture. Shape mixture into 1-inch balls. Place about 1 inch apart on cookie sheet. Flatten each ball with fork to about 1/4-inch thickness. […]

DUNCAN HINES FABULOUS FALL BAKING 1 pk Duncan Hines Milk Chocolate -Layer Cake Frosting 1/2 c JIF Creamy Peanut Butter 1 1/2 c Quick cooking oats 1 c Chopped peanuts 36 Peanut halves, for garnish 1. Combine Milk Chocolate frosting and peanut butter in large bowl. stir with wooden spoon until blended. Add oats and […]

Grease an 8 x 13-inch cake pan or candy molds (if you have them). Set aside. In a medium saucepan, combine the pudding mix, sugar and evaporated milk. Stir to combine. Over medium heat, bring mixture to a boil. Continue boiling 5 minutes, stirring constantly. Remove from heat and stir in the butter and flavoring. […]

Combine sugar and 1/2 cup water in saucepan, stir over low heat until sugar is dissolved. Bring to the boil, reduce heat until syrup reaches 115 degrees C when tested with a sweets thermometer or until syrup forms a soft ball when tested in a cup of cold water. Add tartaric acid, remove from heat. […]

Mix butter, sugar, egg and vanilla. Blend in flour. Heat oven to 375 degrees. Mix in chocolate and cinnamon. Using star plate in cookie press, form 4-inch fingers on ungreased baking sheet. Bake 5 to 7 minutes or until set. Cool. Drizzle with chocolate glaze and sprinkle with colored sprinkles or finely chopped nuts if […]

Melt chips with whipping cream in heavy, medium saucepan over low heat, stirring occasionally. Whisk in rum extract and vanilla until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 75 minutes. Shape about 1 T into 1 1/4 inch ball. To shape, roll mixture in your palms. Place balls on […]

In heavy sauce pan, combine sugar, cream, syrup, and salt. Heat until sugar dissolves and the mixture comes to a boil, stirring constantly. Continue cooking until candy forms a soft ball in cold water. Remove from heat and add vanilla and nuts. Beat until candy thickens and loses its gloss. Turn at once into a […]

In heavy saucepan over low heat, melt chocolate with condensed milk and butter. (Do not substitute evaporated milk for condensed.) Remove from heat. In large bowl, combine nuts and marshmallows. (You may prefer plain unsalted peanuts or walnuts). Fold in chocolate mixture. Spread in 9 by 13 inch pan lined with wax paper. (Or drop […]