This candy my mom would make every year after holiday dinners found this in her recipe book
Posts
Old-Fashioned Date Pinwheels These were my mom favorite. ingredients Date Filling: 1 pound (2-1/2 cups chopped) dates 1/2 cup sugar 1/2 cup water Cookie Dough: 1 cup + 2 tablespoons butter, softened (original recipe stated 1 cup shortening) 1 cup granulated sugar 1 cup packed brown sugar 3 eggs, well beaten 1 teaspoon vanilla 4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon ground clove 1/4 teaspoon nutmeg instructions Date Filling: In a heavy saucepan, cook dates, sugar & butter over low heat at a bare simmer until thick and smooth, about 10 minutes. Cool completely to room temperature and set aside. Note: the filling is difficult to spread when cold. Cookie Dough: In a large bowl, cream butter and add white sugar gradually, beating until light and fluffy. Beat in brown sugar, then eg...
Old-Fashioned Butter Mints These are my oldest favorites..... INGREDIENTS 1/4 cup butter, softened (I used unsalted, but salted may be substituted based on preference) 1/4 teaspoon salt (consider omitting if you used salted butter) 3 1/4 cups confectioners’ sugar plus 1/4 cup+, if needed 1/3 cup sweetened condensed milk 1/2 teaspoon peppermint extract* food coloring, optional INSTRUCTIONS To the bowl of stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high speed. Add 3 1/4 cups confectioners’ sugar, milk, peppermint, and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners’ sugar until dough combines (I use 3 1/2 cups sugar). The dough will be crumbly but will come together when pinched and squeezed into a ball. Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste (see note below). Remove dough from the ...
MARSHMALLOW CARAMEL RICE KRISPIES PUFFS yield: 60 prep time: 30 MINUTES cook time: 20 MINUTES total time: 50 MINUTES A favorite from my childhood, these cheery no-bake treats are always a hit. Fun to make, fun to eat! INGREDIENTS 14 oz. individually wrapped caramels candy, unwrapped (I use Kraft or sometimes find them in the grocery store bulk candy section.) 1 (14-oz.) can sweetened condensed milk 4 T. unsalted butter 60 large marshmallows (fresh and soft are the best!) 8 c. crispy rice cereal, such as Rice Krispies INSTRUCTIONS Set up a double boiler over medium-low heat and melt the caramels, sweetened condensed milk, and butter until a smooth caramel mixture forms - this is my preferred method. You could also use a medium heat-proof bowl and melt the ingredients in the microwave on a low setting, stirring regularly. Just be careful to not let the mixture scorch. Line a large rimmed baking pan ...
Triple-Layer Cracker Toffee Bars Pillsbury recipe. Have made several times yummy Ingredients 90 buttery rectangular crackers (from 13.7-oz box) 1 can (14 oz) sweetened condensed milk (not evaporated) 1 cup packed brown sugar 1/2 cup butter 1/4 cup milk 1 bag (11.5 oz) milk chocolate chips (2 cups 1 Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan. 2 In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly. 3 Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel. 4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over ca...
Cranberry Honey Butter Ingredients 1 cup butter, softened 1/3 cup finely chopped dried cranberries 1/4 cup honey 2 teaspoons grated orange zest 1/8 teaspoon kosher salt Directions In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months
INSTANT POT MAC AND CHEESE Ingredients 1 pound dried macaroni 4 cups of water 4 tablespoons of butter 1/2 tablespoon of dijon mustard 1 tablespoon of kosher salt 2 dashes of Frank's Red Hot Sauce 1 12 oz can of evaporated milk or 1.5 cups whole milk 12 oz sharp cheddar cheese shredded 4 oz mozzarella shredded Instructions In the stainless steel insert of the Instant Pot, combine dried pasta, water, butter, mustard, salt and hot sauce. Lock Instant Pot lid in place and close vent. Use manual mode to set Instant Pot to High Pressure for 4 minutes. Instant Pot will take 10-15 minutes to come to pressure, then it will count down from 4 minutes. Once Instant Pot finishes 4 minute countdown, immediately turn pressure release valve to venting (Quick Release) and turn Instant Pot completely off. IMPORTANT - if any liquid comes out of the pressure rel...