Our Family Recipes
Set aside 9 cups Chex cereal (any kind-ride, wheat, corn, etc.). Put 1 1/2 cups powdered sugar in large ziploc bag.
Mix together in microwave-safe bowl:
Mix until smooth. Add 1/2 teaspoon vanilla to melded chocolate mixture. Pour over cereal. Add chocolate-covered cereal to ziploc bag with powdered sugar. shake well. Pour covered mixture onto wax paper until cool. Refrigerate. Eat up!
The key to “brittleness” is thinness. Warming the cookie sheet helps in spreading the candy in a thin layer.
Butter 2 cookie sheets, 15 1/2 by 12 inches; keep warm. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
Stir in margarine and peanuts. Cook, stirring constantly, to 300 degrees or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle (watch carefully so mixture does not burn). Immediately remove from heat; stir in baking soda mixture.
Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick. Cool; break into pieces. About 2 pounds candy.
Heat sugar, corn syrup and water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. Remove from heat.
Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may become too stiff for mixer). Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. About 4 dozen candies.
*Use 1 Tablespoon less water on humid days.
Heat oven to 400 degrees. Heat water and margarine to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.
Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks in a bowl. Once at least half of the mixture is mixed into the eggs pour it into the hot mixture in the pan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla; cool.
Chocolate Eclairs: Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Shape each into finger 4 1/2 inches long and 1 1/2 inches wide with spatula. Bake; cool. Fill puffs with cream filling. Frost with chocolate frosting. Refrigerate until serving time.
Quick Cream Puffs: Omit Cream Filling. Fill puffs with ice cream or fruit pie filling. Frost with chocolate frosting or dust with powdered sugar.
Chocolate frosting: Heat 1/2 square (1/2 ounce) unsweetened chocolate and 1/2 teaspoon margarine or butter over low heat until melted. Remove from hear; stir in 1/2 cup powdered sugar and about 1 Tablespoon hot water. Beat until smooth.
Purchase graham cracker crust or chocolate cookie crust. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. remove from heat; stir in vanilla, salt, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.
With a mixer on high speed, mix cream cheese with 1/4-1/3 cup sugar until creamy and smooth, 2-3 minutes. Mix in vanilla, lemon juice, and sour cream. This filling is not very sweet because it’s meant to be complimented with fresh berries or a berry sauce.
8-inch pie
9-inch pie
Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, and cinnamon; stir in peaches. Turn into pastry lined pie plate. Cover with top crust. Cut slits for steam to escape; seal edges. Cover edges with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes.
Tip: When baking pies bake close to the bottom of the oven. This will get the bottom crust to bake so it isn’t as soggy. If you are worried it will start to spill over and you will need to put a pan under it place the pie on the upper rack, but move it close to the bottom. Don’t put the pan under until you need to.
8-inch
9-inch
Heat oven to 425 degrees. Prepare pastry dough and place bottom in pie pan. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Turn into pasty-lined pie plate. Cover with top crust. Cut slits into the top; seal the edges. Cover edge with 3-inch strip of aluminum foil; remove during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through the slits in crust, 40 to 50 minutes.
Tip: When baking pies bake close to the bottom of the oven. This will get the bottom crust to bake so it isn’t as soggy. If you are worried it will start to spill over and you will need to put a pan under it place the pie on the upper rack, but move it close to the bottom. Don’t put the pan under until you need to.
Heat oil (2 to 3 inches) in a small deep saucepan to 400 degrees.
Beat egg, sugar, and salt in small deep bowl. Beat in 1 Tablespoon oil, water, and flour until smooth.
Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron on paper towels; dip hot iron into batter just to top edge (don’t go over the top). Fry until golden brown, about 30 seconds. Immediately remove rosette; invert on paper towel to cool. (If rosette is not crip, stir in small amount of water or milk.
Heat iron in oil and tap on paper towel before making each rosette. (If iron is not hot enough, batter will not stick.)
Just before serving, sprinkle with powdered sugar if desired.
18 Rosettes
Heat oven to 400 degrees. Mix margarine and sugar. Mix in remaining ingredients.
Place dough in cookie press; form desired shapes on ungreased cookie sheet. You can decorate with colored sugars or nonpareils sprinkles. Bake until set, but not brown. 6 to 9 minutes. Immediately remove from cookie sheet.
Makes about 5 dozen cookies.
Follow the directions that come with your cookie press, but keep these tips in minds.