1 14oz can Eagle brand Sweetened Condensed Milk
1 tbsp peppermint extract
green or red food coloring (OPTIONAL)
6 cups confectionary sugar
Additional Confectionary sugar
1- 6oz. bag
In large mixing bowl add milk, and coloring if desired. then add in 6 cups of confectionary […]
Continue Reading →SUBMITTED BY: Tammy Dishner Blankenship
1 stick of butter (1/2 cup)—
4 1/2 cups of Domino sugar—-
1 (12oz) can Carnation cream—
2 (12 oz) bags semi-sweet chocolate chips
1 (7 oz) jar of marshmallow cream—-
1 tsp salt—
1 tsp vanilla—
3 cups of chopped […]
Continue Reading →SUBMITTED BY: Tammy Dishner Blankenship
BROWN SUGAR CANDY (I got this recipe from Penny McGraw about 30 yrs ago)
4 cups Domino sugar–
3 cups Domino brown sugar—
2 sticks of butter—
1 cup of cream—
1/3 cup of light Karo syrup—-
Bring all ingredients to […]
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Ingredients
2 cups semisweet chocolate morsels
2 cups white morsels
2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped
Directions
Line a 13 by 9-inch cookie sheet with waxed paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup […]
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1 c. sugar
1/2 c. water
1/3 c. corn syrup (light)
1/4 tsp. oil flavor
Combine sugar, water and corn syrup. Cook to hard crack, 300 degrees. Remove from heat. Add flavoring and food coloring. Stir approximately 2 minutes. Pour into greased molds arranged on […]
Continue Reading →1/4 tsp. cream of tartar
1/2 c. light Karo
1/2 c. water
3/4 tsp. peppermint extract
1 tsp. red food coloring
2 c. sugar
Mix together first 3 ingredients, also water and sugar. Stir over heat until sugar dissolves. Cook to 265 degrees, very hard ball […]
Continue Reading →SUBMITTED BY: Stephanie Litter-Reber
I started out with the fudge recipe from the “Joy of Cooking” by Irma Rombauer and added on to it:
2 cups sugar
¼ cup light corn syrup
½ cup half-and-half
½ cup heavy cream
⅛ tsp. salt
6 oz. good quality dark […]
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This old-fashioned recipe is taken from “The White House Cook Book” by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.
Grate the rind of one orange […]
Continue Reading →This vintage recipe is taken from “The White House Cook Book” by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.
Take half a pint of citron, half […]
Continue Reading →Militiamen carried these treats with them during the Revolutionary War
1 Cup sugar
2 eggs
1 Cup milk
1 pinch salt
1 teaspoon vanilla
1 big dash nutmeg
3 Cups flour
2 teaspoon baking powder
Powdered sugar
Cinnamon sugar
Directions:
Mix […]
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