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Christmas Wreaths
"These Christmas wreaths are made using corn flakes and cinnamon candies. They're fun to make and eat. If the mixture is cooling too quickly, set the pan in a skillet with one inch of very hot water to keep the dough manageable."
Original recipe yield: 1 1/2 dozen.
INGREDIENTS: 1/2 cup butter 30 large marshmallows 1 1/2 teaspoons green food coloring 1 teaspoon vanilla extract 4 cups cornflakes cereal 2 tablespoons cinnamon red hot candies
DIRECTIONS: Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes. Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.
Bonbons
"This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection."
Original recipe yield: 150 bonbons.
INGREDIENTS: 1 cup margarine, softened 2 pounds confectioners' sugar, sifted 1 (14 ounce) can sweetened condensed milk 3 cups coconut 1 cup finely chopped walnuts 1 teaspoon vanilla extract 1 (12 ounce) package semisweet chocolate chips 2 tablespoons shortening
DIRECTIONS: In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.
Buckeye Balls I
"This is a great Christmas candy to have at home with your family or give as a gift."
Original recipe yield: 12 dozen.
INGREDIENTS: 4 (16 ounce) jars peanut butter 3 1/2 (16 ounce) packages confectioners' sugar 1 cup butter, melted 3 (12 ounce) packages semi-sweet chocolate chips 2 tablespoons shortening
DIRECTIONS: Blend together the peanut butter, sugar and melted butter. Allow to chill in refrigerator. Roll into 1 inch round balls and return to refrigerator. In a double boiler over medium heat, melt the chocolate and shortening. Whisk together until smooth.
Buckeye Balls II
"These are chocolate-covered balls of peanut butter and confectioners' sugar."
Original recipe yield: 5 dozen.
INGREDIENTS: 1 1/2 cups creamy peanut butter 1/2 cup butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar 6 ounces semi-sweet chocolate chips 2 tablespoons shortening
DIRECTIONS: Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Chocolate Caramel Candy
"A wonderful Thanksgiving or Christmas treat!"
Original recipe yield: 8 dozen 1 inch squares.
INGREDIENTS: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter 1/4 cup butter 1 cup white sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup creamy peanut butter 1 teaspoon vanilla extract 1 1/2 cups chopped salted peanuts 14 ounces individually wrapped caramels 1/4 cup heavy cream 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter
DIRECTIONS: Lightly grease one 13x9 inch pan.
To Make Base: Combine the first three ingredients (1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter) in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.
To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
To Make Frosting Layer: In another saucepan combine the last three ingredients (1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter), stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.
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