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Nanaimo Bars - 2 (Canadian) Recipe

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——————————–BOTTOM LAYER——————————–
1/2 c Butter1/4 c Sugar, granulated

1/3 c Cocoa powder;unsweetened

1 Egg;beaten

1 3/4 c Graham wafer cracker crumbs

1/2 c Nuts;finely chopped

1 c Coconut;shredded

——————————–MIDDLE LAYER——————————–
1/2 c Butter

3 tb Light cream

2 tb Custard powder;*

2 c Icing Sugar

———————————TOP LAYER———————————
4 oz Semisweet chocolate

2 tb Butter

Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and cook until thickened.
Add crumbs, nuts and coconut. Press into ungreased 9 inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar; spread over base.
Chill. Top Layer: Melt chocolate with butter; cool slightly.
Pour over second layer; chill.
Cut into bars.

Raisin Fudge

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2 tb Butter or butter substitute

2 c Sugar

1/4 c Molasses

1/2 c Evaporated milk

2 Squares chocolate

2 tb Raisins

1/2 c Chopped nuts

1 ts Vanilla

Melt butter; add sugar, milk, molasses, and chocolate.
Heat gently and stir until chocolate is melted.
Bring to the boiling point and boil to soft ball stage (234 - 238 F).
Remove from fire. Cool to room temperature.
Beat until creamy.
Add raisins, nuts, and flavoring.
Continue beating until mixture will hold its shape.
Pour into well-buttered pan.
Cut in squares.
Mrs.
H.J.T., Tulsa, OK.

Cardamom Fudge ( Sheer Payra)

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2 c Sugar

2/3 c Milk

1/4 ts Salt

2 tb Light corn syrup

2 tb Margarine or butter

1/2 ts Ground cardamom

1/4 c Chopped walnuts

1/4 c Chopped pistachios

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 120F without stirring.
(Bottom of pan will be lukewarm.) Add cardamom.
Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes.
(Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9×5x3-inch loaf pan.
Let stand until firm.
Cut into 1-inch squares.

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