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White Chocolate Peanut Butter Clusters - Jennifer Crites

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Description

My mother loves these candy clusters!

Ingredients for 24 servings

  • 1 lb white chocolate melted
  • .75 cup of peanut butter
  • 1.5 cups miniature marshmallows
  • 1 cup roasted Virginia peanuts
  • 2 cups Rice Krispies

Steps

  1. Melt the white chocolate and stir in the peanut butter and blend well. Pour this mixture over the miniature marshmallows, peanuts and Rice Krispies, and lightly mix together. Drop by spoonful onto wax paper to cool and harden. So very easy to make!!

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Divinity - Dorothy Farmer

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Description

I originally got this recipe from Evelyn Cameron, life long friend since Blackfoot. When I first tasted hers, I ate three pieces one right after another. Evelyn noticing this, said, "Would you like the recipe?" to which I readily agreed.
Jennifer Crites: I remember well how Gary would make divinity Sundays evenings, and boy was he a master at it!

Ingredients for 48 servings

  • 3 cups sugar
  • .667 cup white Karo syrup
  • .667 cup hot water
  • 3 egg whites
  • 2 tsp vanilla

Steps

  1. Using a medium sized kettle, put into the kettle the sugar, Karo syrup and hot water and cook to the hard ball stage which is 252F in the Blackfoot area. (See instructions below on how to get the correct temperature. It will be different for your area.) During the cooking time, it is only necessary to stir until the sugar is dissolved and then do not stir. Add a lid for a minute or two to melt down the sugar particles which are clinging to the sides of the kettle. Meanwhile beat the egg whites until stiff and add the vanilla. When the syrup has cooked to the desired temperature, pour it slowly over the stiffly beaten egg whites beating rapidly with an electric beater, until it will hold peaks. When the candy will hold peaks, chopped nuts and/or maraschino cherries can be added, then drop by spoonfuls unto a buttered surface, and let cool. ENJOY!
  2. It is an easy recipe, but the cooking time has to be perfect or it will not turn out well. The recipe calls for the candy to be cooked to the hard ball stage which on the candy thermometer is 260F, but this temperature has to be adjusted according to the altitude of where you are living. You do this by inserting a candy thermometer into a kettle of boiling water and reading the temperature at which water boils, which is 204 for Blackfoot. So subtracting 204 from 212 equals 8. Then substracting 8 from the hard ball reading on the thermometer, the temperature for Blackfoot is 252 and this is the temperature that the candy should be cooked to.

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Mom's Christmas Fudge - Dorothy Farmer

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Description

Debbie LOVES fudge and her comment that you cannot hide fudge from her is all too true. One Christmas season when she was still living at home, I made a batch (5 lbs) early in the Christmas season and hid it away. You guessed it - Debbie found it and ate the whole thing! I made a 2nd batch and hid it in another place where I thought it certainly couldn't be found! Debbie found it!!! I finally decided to wait until Christmas Eve after everyone (especially Debbie) was in bed to make it the 3rd time that Christmas! Debbie LOVES fudge and this is a good recipe. I first received it from a girl friend (Dorothy Haas) living in Cody, Wyoming when Debbie was just a baby. I have modified her recipe into what I make now. It is a non-fail recipe and so easy to make!
Debbie McFarland: Make sure this recipe gets in the cookbook. You cannot hide fudge from me!!!

Ingredients for 100 servings

  • 2 (6 oz) packages semi-sweet chocolate chips
  • 16 oz Hershey bar with almonds
  • 1 pint marshmallow creme
  • .5 lb nuts
  • 4.5 cups sugar
  • 1 large can canned milk
  • 3 tsp vanilla

Steps

  1. Break candy bar into chunks. Coarsely chop nuts. Put first four ingredients in a large bowl. Put sugar and condensed milk in a tall, large kettle (mixture will boil over if a small kettle is used). Bring to the boiling point and boil for 6 minutes. Add vanilla and pour over chocolate, marshmallow, nut mixture and stir until blended. Pour into a buttered 9x13 pan. Let cool, then eat until you are sick.

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Chocolate-Dipped Pecans - Dan Crites

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Description

These can be used for garnishing pies and desserts, as well as for delicious snacking.

Ingredients for 8 servings

  • 1 (6-ounce) package semisweet chocolate morsels
  • 20 pecan halves, toasted

Steps

  1. Microwave chocolate morsels in a microwave-safe bowl on HIGH for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
  2. Dip half of each pecan in melted chocolate. Place on a wax paper-lined baking sheet. Let cool completely. Store in a single layer in an airtight container for up to 2 days.

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