3 cups blanched almonds
Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rose water, using your hands to blend the heavy mixture. Roll out, and use as directed. Makes 2 cups (12 Servings)
Nutrition at a glance: per serving: Calories 374; Protein 8 grams; Total Fat 18 grams; Sodium 14 milligrams; Cholesterol 0 milligrams; Carbohydrates 49 grams; Fiber 4 grams
In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer. Do not overcook.
Remove from the heat and quickly stir in baking soda. Pour into a buttered 13 x 9 x 2 -inch baking pan. When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds
Angel Food Candy # 2
Angel Food Candy # 3
Angel Food Candy (aka Sponge Candy) #4
1/2 cup milk
Cut cherries in half; drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate. Decorate with a buttercream icing.
1/2 cup milk
Cut cherries in half, and drain well on paper towels. Cook milk, butter and
pudding in a medium saucepan on low heat until well blended and thick. Remove
from stove and add cherries, nuts and enough sugar to make a thick consistency.
2 pounds Confectioners' sugar
Soften oleo to room temperature. Cream together oleo and cream cheese.
1 package Betty Crocker white frosting mix
Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts. Knead 20-30 times on board lightly dusted with confectioners sugar. Divide and shape into 8 eggs; chill. Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. (Recipe is on the box.) Keep frosting mix over hot water while dipping the eggs. Decorate with white frosting mix tinted with pastel colors.
2/3 cup butter
Preheat oven to 350 degrees F. Line muffin tins with paper baking cups. Blend butter, sugar, eggs and almond extract in a large mixing bowl. Beat on high speed for 5 minutes. At low speed, slowly add flour, baking powder, salt and milk, alternating the wet and dry ingredients. Fill muffin cups 1/3 full. Place unwrapped chocolate Easter egg in the center of each muffin and cover with more batter filling each cup 2/3 full. Bake for 18 to 20 minutes or until cake springs back when touched. Frost while still warm.
1 cup Sugar; granulated
Combine the sugars, cream, and salt in a large saucepan. Cook over medium heat, stirring constantly, to 228 degrees F on a candy thermometer. Remove from the heat and add the baking chocolate, broken into small pieces, butter, and pecans. Return to the heat, stirring constantly, and cook to the soft ball stage (234 degrees F.).
Remove from the heat, add the vanilla, then cool the mixture for 5 minutes.
Beat for 10 to 15 seconds until the mixture slightly thickens. Quickly drop candy, by large spoonfuls onto greased plates or waxed paper. If the mixture becomes too thick to drop, stir in a tablespoonful of hot water. Makes about 2 dozen pieces.
Creamy Pecan Pralines
450 grams good quality plain chocolate, chopped
Begin by oiling a 25 centimeters loose based or spring clip round cake tin and lining the base with non stick baking parchment. Put the chocolate, rum, and golden syrup in a bowl over a pan of simmering (not boiling) water and stir until melted. Remove the bowl and allow to cool slightly. Whip the cream lightly until it just holds its shape and fold one third into the chocolate mixture. Fold in the rest of the cream and pour into the prepared tin. Tap the tin to release any air bubbles and cover with cling film. Chill for several hours or overnight. Remove from the tin, place on a serving plate and dredge with sieved cocoa powder.
1 medium potato, cooked and mashed
Thoroughly mix potato, coconut, salt and vanilla. Gradually add sugar and mix until thoroughly blended. Shape into eggs on cookie sheet and let ripen overnight. Next day, dip into chocolate. Set eggs onto waxed paper to harden.
6 tablespoons butter, melted
In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended.
Sprinkle about 1 tablespoon additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray. Refrigerate 1 to 2 hours before dipping into chocolate coating.
Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies.
1 package shredded coconut
Mix together coconut, confectioners sugar and peanut butter until well
3 tablespoons invert sugar *
In a small saucepan, combine invert sugar, fruit and nuts. Stir and boil for 2-3 minutes; drain, reserving liquid. Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover tightly and bring to a boil. Uncover and place a candy thermometer in pan; cook to 250°F. Pour candy out on a marble slab and cool to lukewarm. Work candy with spatula until it is opaque. Add vanilla and marshmallow cream. Continue to paddle candy until creamy. Add prepared fruit and nuts; knead into candy. Form into egg shapes and let stand a couple of hours. Dip in chocolate.
* buy invert sugar at cake and decorating stores. This is excellent for making Easter eggs but you can also make candy bars by patting candy into a square on waxed paper, cutting into bars and dip in chocolate. Servings: 16
1 square unsweetened chocolate
Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts. Servings: 8
4 ounces semisweet/sweet dark chocolate, chopped
Combine chocolate and whipping cream in a 1-cup liquid measuring cup.
Try a chocolate dipped spoon for stirring your coffee. The chocolate melts at the same leisurely pace you drink your coffee. With occasionally stirring, you get extra chocolate flavor from the bottom of the cup.
6 ounces high-quality bittersweet or semisweet chocolate, chopped
Mold a piece of foil around the outside bottom of a 9-inch square pan. The foil needs to be large enough that at least two of the sides overhang the edges of the pan. Turn the pan over and arrange the foil inside the pan. (Molding the foil over the outside first cuts down on wrinkles.) Gently grease the foil, preferably with vegetable oil spray, to avoid wrinkling it.
Combine the chocolate, sugar, cream, half-and-half, corn syrup, and salt in a large heavy saucepan. Warm over medium heat, scraping up from the bottom a few times to combine the mixture as the sugar dissolves and the chocolate melts. Bring to a boil, then continue cooking without stirring until it reaches 236 degrees F to 240 degrees F, the "soft ball" stage. Immediately remove from the heat, then place on top of the mixture, without stirring, the butter, bourbon, and vanilla. Allow the fudge to cool to 100 degrees F to 115 degrees F.
While the mixture cools, melt the white chocolate over low heat and keep it warm.
When the fudge has reached the proper temperature, stir in the butter, bourbon, and vanilla. Mix in the nuts. If you have a marble pastry board or cool stone counter, spoon the fudge out onto it. Less preferable, but still acceptable, is just to leave it in the saucepan. Knead the fudge with a candy or dough scraper, turning it over on itself until it begins to hold its shape and lose its shine, about 5 minutes. The fudge also begins to make a snapping noise when it reaches the proper point. If your fudge is in the saucepan, stir briskly with a wooden spoon until it reaches this point. Immediately turn the fudge into the prepared pan and smooth the surface.
Quickly spoon the white chocolate in dollops over the fudge. With a knife, swirl the white chocolate into the fudge in a marble pattern. Let the fudge cool and set for at least 2 hours before slicing it. Invert the pan and peel away the foil. The fudge can be cut into any size portions, though we usually cut it into 6 slices across and down, for 36 pieces. The fudge keeps for a week to 10 days stored airtight at room temperature. If you stack the fudge, separate it with wax paper in between the layers. In warm weather, it keeps better stored in the refrigerator. MAKES A 9-INCH PAN, ABOUT 3 DOZEN PIECES
Technique Tip: One of the best uses for a microwave is melting chocolate. One to two minutes at 50 percent power will soften most oversize chocolate bars or a 12-ounce bag of chips. Stir and use.
In the late nineteenth century, students at New England women's colleges adopted fudge as their own special candy, cooking it initially over gas lamps in dormitory rooms. They probably provided the name too, meaning to cheat a little, since they made the fudge at parties after "lights out." We've tried innumerable chocolate versions-using recipes from Vassar and Wellesley colleges, Irma Rombauer, Mamie Eisenhower, Maida Heatter, and our dental hygienist, Joanne Stenzhorn. We've liked them all, even many of the widely circulated shortcut variations, but we haven't found any to compare ultimately with the classic boiled, beaten, and slab-kneaded fudge featured here. (If you're content with the classic single chocolate fudge, simply ignore the white chocolate marbled topping.)
1 pound Confectioners sugar
Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut.
Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool a little and then frost the Easter eggs.
3 pounds confectioners sugar
Cream sugar, coconut, butter and milk together. Shape into candy egg shape and chill. Add chilled, melted chocolate and paraffin wax in double boiler. Dip chilled eggs into chocolate and cool on wax paper. HAPPY EASTER!! NOTE: Chocolate is VERY hot - not suggested for preparing by young children.
2 sticks butter or margarine
1 teaspoon salt
1 small can Carnation milk
1 package chopped nuts
1 small jar maraschino cherries, drained
1 cup coconut
1 can crushed pineapple, well drained
1 package (12 ounces) chocolate chips
Mix sugar, butter, nuts, cherries, pineapple and coconut. Add salt. Add milk to stick together, but not runny. Shape and allow to dry. Melt chocolate chips in double boiler. You can adds halved paraffin to chocolate chips to make chocolate shiny. Dip shaped egg into melted chocolate and set out to dry.(Tupperware Pastry Sheet very helpful here.) When chocolate is set, eggs can then be personalized and decorated with icing.
2 pounds confectioners' sugar
In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator. Makes 60 eggs
Nutrition at a glance: per serving: Calories 231; Protein 3 grams; Total Fat 15 grams; Sodium 59 milligrams; Cholesterol 4 milligrams; Carbohydrates 26 grams; Fiber 2 grams
1 stick margarine
Melt margarine in medium saucepan. Add pudding and milk. Bring to a boil, and boil for 2 minutes. Add rest of ingredients. Cool. Roll into egg shapes. Dip in melted Dipping chocolate.
1 cup soft butter
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead until smooth. Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mold white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool. When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!
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