Moneysaver
Treats, Treasures, & Traditions 2009 Recipe Book
CANDY
MOM’S PEANUT BRITTLE
Alvine Woerman, Clarkston
2 cups sugar
½ cup white Karo syrup
½ cup water
1 ½ cups salted peanuts
1 rounded tsp. baking soda
1 ½ tsp. vanilla
Mix sugar, syrup and water. Stir until dissolved. Bring to a boil and cook to a golden brown (300 degrees on a candy thermometer), stir. Remove from heat and add peanuts. Return to stove and bring back to boil. Remove from heat again and add baking soda. Stir. Add vanilla, stir. Pour out onto a buttered cookie sheet with sides. When cool, crack with knife handle.
MICROWAVE PEANUT BRITTLE
Carmen Dunham, Clarkston
1 cup sugar
½ cup corn syrup
1 cup peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
Butter a cookie sheet. Cook sugar and corn syrup 4 minutes in micrwaove. Stir in peanuts and microwave 3 minutes. Stir in butter and vanilla and microwave 1 ½ minutes. Stir in soda until light and foamy. Spread on cookie sheet, cool and break into pieces.
PEANUT BUTTER BALLS
Sue Jackson, Lewiston
2 cups peanut butter
½ cup butter at room temperature
1 pound powdered sugar
3 cups Rice Krispies
1 ½ bags semi sweet chocolate chips
Beat peanut butter and butter together with an electric hand mixer until creamy. Add powdered sugar and mix again. Stir in cereal and refrigerate 2 hours. Roll dough into balls and place on cookie sheet lined with wax paper. Freeze. Melt chocolate in double boiler and dip the balls into the chocolate until completely covered. It is easier to work in small batches and keep the rest in the freezer until ready to use. They are easier to handle when still frozen. After dipped in chocolate, set each on the waxed paper again and either allow them to set on their own or freeze again to set faster.
5 MINUTE FUDGE
Carol Hanson, Clarkston
2 Tbs. butter
2/3 cup evaporated milk
1 2/3 cups sugar
½ tsp. salt
2 cups miniature marshmallows
1 ½ cups semi sweet chocolate chips
1 tsp. vanilla
½ cup chopped nuts, optional
In medium saucepan, combine butter, milk, sugar and salt. Heat over medium heat to a boil. Cook, stirring constantly, 4 minutes (start time when mixture starts to bubble around edges of pan). Remove from heat Stir in marshmallows, chocolate chips, vanilla and nuts. Stir vigorously 1 minutes or until all is blended. Pour into 8” square buttered pan. Chill. Cut into squares. Makes 2 pounds.
PEPPERMINT DROPS
Neil Switzer, Lewiston
2 cups sugar
½ cup cold water
¼ tsp. cream of tartar
8 to 12 drops peppermint flavoring
1 or 2 drops red food coloring
Boil first three ingredients quickly, without stirring, to the soft ball stage (238 degrees). Remove from heat, let stand two minutes. Add flavoring and food coloring. Beat candy until it becomes creamy and begins to cool. Drop from the side of a teaspoon onto waxed paper and let cool.
FRENCH TRUFFLES
Erika Pepper, Lewiston
3 ounces chocolate, grated ¼ cup soft butter 7 Tbs. confectioner’s sugar 2 Tbs. thick cream
Mix chocolate, butter and sugar. Add cream and mix well. Shape into balls and roll each in granulated sugar or cocoa.
BUTTER LOLLIPOPS
Diana Leachman, Lewiston
18 lollipop sticks
¼ cup butter
¼ cup light corn syrup
¾ cup sugar
liquid food coloring as desired
Lightly grease baking sheet, dip top of lollipop stick into light corn syrup and arrange on baking sheet. Combine butter, corn syrup and sugar in sauce pan, heat to boil over medium- high heat, stirring occasionally. Reduce heat to medium, stir frequently until candy thermometer reaches 270 degrees. Add food coloring, pour mixture over lollipop stick, twist ends, let cool.
PEANUTS AND CORN
Dolores Warren, Pomeroy
2 packages Brachs candy corn
2 jars of Planters Peanuts (salted)
Mix all together. Yummy.
BACON AND EGGS (candy)
Terry Gregory, Shelton, WA
Stick pretzles Almond bark Yellow M&Ms
Lay out 2 pretzels side by side on plastic wrap. Melt almond bark in microwave for 2 ½ to 3 minutes. Drop melted almond bark on top of pretzels. Place two yellow M&Ms on top to look like bacon and eggs.
MICROWAVE PEANUT BRITTLE
Ann Bezona, Asotin
1 cup sugar
½ cup light corn syrup
1/8 tsp. salt
1 ½ cup roasted, salted peanuts
1 Tbs. butter
1 tsp. vanilla
1 tsp. baking soda
Combine sugar, corn syrup and salt. Microwave on high for 5 minutes. Add peanuts. Cook 2 or 3 minutes more. Stir and cook 2 more minutes. Remove from microwave and add butter, vanilla and baking soda. The mixture will foam. Pour onto greased cookie sheet with sides and allow to cool before breaking into pieces.
PEANUT BUTTER POPCORN BALLS (candy)
Tina McLean, Lewiston
3 quarts popped popcorn, lightly salted and buttered
2 cups sugar
2 cups light corn syrup
2 cups peanut butter
Place popcorn in large mixing bowl. Heat the sugar, corn syrup and peanut butter in medium saucepan. Stir till sugar is dissolved and misture thickens, over medium heat. Pour over popcorn and mix. Shape into balls.
CARAMEL NUT CORN
Gwen Watkins, Lewiston
12 cups popcorn, popped
1 ½ cups salted mixed nuts
1 cup brown sugar
¾ cup butter
½ cup dark corn syrup
½ tsp. baking soda
Preheat oven to 300 degrees. Lightly coat roasing pan with cooking spray. Remove all unpopped kernels from popcorn. In pan, combined popped popcorn, mixed nuts. Place in oven to keep warm. In medium saucepan, combine brown sugar, butter and corn syrup. Bring to boil over medium heat, stirring constantly, for about 12 minutes. Then cook and stir for five minutes more. Remove pan from heat. Stir in baking soda (mixture will foam). Pour caramel mixture over popcorn mixture. Stir gently to coat. Bake 15 minutes. Stir mixture. Bake 5 minutes more. Spread caramel corn on large piece of foil to cool. Break apart into small clusters.
