A bunch more recipes:

[Dee]

1. Tootsie Rolls

 

 

1 cup white sugar

1/2 cup light corn syrup

2 tablespoons shortening

4 teaspoons cocoa

2 tablespoons evaporated skim milk

1/2 tsp. vanilla

Combine sugar, corn syrup, shortening and cocoa in a medium saucepan over medium/high heat. Bring mixture to a boil, then reduce heat to medium and simmer candy until temperature reaches 275 degrees on a candy thermometer. Remove the saucepan from the heat. When the bubbling stops, add the evaporated milk and beat candy with an electric mixer for about 30 seconds.Add vanilla and continue to beat candy until it begins to firm up and you can no longer beat it. Pour candy out onto wax paper. When it is cool, divide the candy into several portions and roll portions into long ropes that are approx. 1/2 inch thick. Use a sharp knife to slice candy into 1 inch pieces. Arrange candy on a plate and let sit out overnight so that it firms up. Makes approximately 60 bite size pieces

 

 

 

2. Puppy Chow

 

1/2 cup peanut butter

1/2 cup butter or margarine

6 ounces chocolate chips

10 cups Corn Chex cereal

2 cups powdered sugar

 

Melt peanut butter, butter, and chocolate chips in a saucepan over medium heat. Pour over Corn Chex, being sure that all cereal is coated.

 

Put the powdered sugar in a large paper bag. Add the cereal and shake until all the cereal is coated. Pour out on waxed paper to cool. Serve in a new, clean doggy dish.

 

 

3. Rainbow Jello

 

Use 3oz. jello's in a glass oblong pan

 

With each layer, let jello set for about 1-1 1/2 hours.

 

Black cherry 3/4 cup cold water, 3/4 cup hot water

 

Cherry 1/2 c. cold water, 1/2 c. hot water, 1/2 c. evaporated milk

 

Lime 3/4 c. cold water, 3/4 c. hot water

 

Lemon 1/2 c. cold water, 1/2 c. hot water, 1/2 c. evaporated milk

 

Orange 3/4 c. cold water, 3/4 c. hot water

 

Apricot 1/2 c. cold water, 1/2 c. hot water, 1/2 c. evaporated milk

 

Strawberry 3/4 c. cold water, 3/4 c. hot water

 

This recipe tastes good and looks even better! Looks good in a glass pan also.

 

 

 

4. Beary Basic Biscuit Mix

 

 

6 cups flour

1 cup nonfat dry milk

1/4 cup baking powder

1 tsp salt

1 cup shortening

Mix until well blended, but putting all ingredients in a one gallon resealable plastic bag, pressing all the air out and squeezing ingredients together until well mixed.

 

Snail on a Limb

Two cups of Beary Basic Biscuit Dough

1/3 cup water

Mix well, adding more water if necessary, until the dough is like soft clay. Roll a handful of the mixture into a rope about 8 inches long, and coil the dough in a tight, snail like spiral around your cooking stick. You can wrap it around a hot dog too, for a special treat.

 

NOTE: You can make pancake batter out of the Beary Mix by adding one egg and 1 1/2 cups of water to 2 cups of mix

 

 

 

 

5. Maple Fudge

 

 

2 cup Sugar, granulated

1 cup Maple syrup

1/2 cup Light cream; 10%

2 tbsp Butter

Combine all ingredients in a medium saucepan. Cook and stir over medium high heat until boiling. Clip candy thermometer to side of pan, cook and stir over medium heat, til syrup reached temperature 238F (155C) on candy thermometer (soft ball stage) 25 to 35 minutes,.

Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes.

Remove candy thermometer and beat mixture with wooden spoon until color lightens and fudge begins to quickly set.

Quickly press into well greased 8 inch square pan.

Make in squares before fudge sets. When firm, cut into squares.

MAKES 20 to 25 PIECES

 

Magic Marshmallow Crescent Puffs

 

Puffs:

 

1/4 cup sugar

2 TBs all purpose flour

1 tsp cinammon

2 (8 oz) cans refrigerated crescent dinner rolls

16 large marshmallows

1/4 cup margarine or butter (melted)

 

Glaze:

 

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 to 3 tsps milk

1/4 cup chopped nuts, if desired

 

Heat oven to 375 degrees.

In small bowl combine sugar, flour and cinnamon. Separate dough into 16 triangles.

Dip 1 marshmallow in margarine, roll in sugar mixture.

Place marshmallow on wide end of triangle.

Roll up starting at wide end of triangle and rolling to opposite point.

Completely cover marshmallow with dough; firmly pinch edges to seal.

Dip 1 end in remaining margarine; place margarine side down in ungreased large muffin cup or 6 oz custard cup.

Repeat with remaining marshmallows.

 

Bake at 375 degrees for 12 to 15 minutes or until golden brown.

(Place foil or cookie sheet on rack below muffin cups to guard against spills.)

Immediately remove from muffin cups; cool on wire racks.

 

In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistancy.

Drizzle over warm rolls.

Sprinkle with nuts.

 

This won the 1969 Pillsbury Bake-Off contest.

The cinnamon-sugar coated marshmallow melt during baking, forming tender crescent dough puffs with sweet centers.

 

 

7. Pig Lickin' Good Cake

 

 

1 box yellow cake mix

4 eggs

1 6 oz. can mandarin oranges, juice too

1/2 cup oil

Icing:

1 box vanilla instant pudding

1 8 oz. container Cool Whip

1 20 oz. can crushed pineapple, drained

Cut mandarin oranges up into small pieces. Mix the orange pieces (including the juice) into cake mix with eggs and oil. Pour into 9x13 or 2-9" round pans. Bake at 350 degrees for 30 min. Cool. Mix icing ingredients together and frost cake.

 

 

8. Peanut Butter Fudge

 

1 c. peanut butter

1 c. marshmallow creme

2 c. sugar

2/3 c. evaporated milk

1 t. vanilla

 

Bring milk and sugar to a rolling boil in a med. saucepan and boil for 7 minutes.

Remove from heat, add remaining ingredients. Beat until smooth and pour into a buttered 8 X 8 pan.

 

 

9. Harvest Cheesecake

 

CRUST:

1 cup of graham crumbs

3 Tbsp sugar

1/2 tsp cinnamon

1/4 cup marg melted

FILLING:

2 - 8 ounces pkgs cream cheese

1/2 cup sugar

2 eggs

1/2 tsp vanilla

TOPPING:

4 cup thin peeled apple slices

1/3 cup sugar

1/2 tsp cinnamon

1/4 cup chopped pecans

CRUST:

Combine crumbs, sugar, cinnamon and margarine; press onto bottom of 9 inch spring form pan. Bake 350, 10 mins

 

FILLING:

Combine cream cheese and sugar; mixing at medium speed until well blended. Add one egg at a time, mixing well after each addition. Blend in vanilla; pour over crust.

 

TOPPING:

Toss apples with cinnamon and sugar. Spoon apples over top. Sprinkle with pecans.

 

Bake 350, 1 hr and 10 mins. Loosen cake from rim of pan. Cool. Chill.

 

 

 

10. Blueberry Jell-O Salad

 

 

1 large pkg. grape or raspberry Jell-O

1 pkg. frozen blueberries

1 can crushed pineapple

1 8-oz. container sour cream

1 8-oz. pkg. cream cheese

1/2 cup sugar

1/2 cup chopped pecans

Reserve juice from pineapple; add enough water to make 2 cups of liquid.

Boil juice; dissolve gelatin in it.

Add 1 cup cold water, stir well.

Add blueberries and pineapple; chill until set.

Cream the cream cheese and sour cream with beaters; add sugar.

Spread on top of salad.

Sprinkle with pecans.

 

6.