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Chocolate Ripple Divinity


Ingredients

2 cup sugar
1/2 cup water
1/2 cup light corn syrup 1/8
teaspoon salt
2 egg whites
1 teaspoon vanilla
1 (6
oz.) pkg. chocolate chips

Instructions

Combine sugar water syrup and salt and stir until dissolved.
Cook without stirring to hard ball stage (252 degrees).
Meanwhile beat
2 egg whites until stiff but not dry. Pour hot
syrup slowly over egg whites beating constantly. Add vanilla
beat until mixture loses some of its shine and holds shape.
Quickly fold in chocolate chips stirring only enough to mix well
and give a ripple effect. Drop by teaspoon on waxed paper.
Employee

Caramels


Ingredients

2 cup sugar
2 cup cream
1 3/4 cup corn syrup
1 cup
butter
1 cup chopped nuts Boil sugar syrup butter and
1 cup
cream for 30 minutes. Add remaining cream and bring to a boil to
248 degrees. Add nuts. Pour into a well-buttered 9x13 inch pan.
Let set up. Cut into 1-inch squares and wrap in waxed paper or
dip in melted chocolate.

Instructions

Included in the Ingredients section

Pineapple Bread Casserole Supreme


Ingredients

1 lg. can pineapple chunks
4 cup bread cubes (1/2 inch
pieces
toasted lightly before cutting
into
cubes)
1/2 cup butter softened*
1/2 cup oleo softened*
1
cup sugar
1/2 cup milk
2 eggs

Instructions

*or 1 cup butter or margarine. Heat oven to 350 degrees. Grease
a 13 x 9 inch baking dish. Cream butter oleo and sugar together.
To butter/sugar mixture add eggs and milk. Beat until smooth.
Stir in pineapple and its juice and mix well. Pour pineapple
mixture over bread cubes tossing lightly until all cubes are
covered. Pour into greased baking dish and bake for 1 hour at
350 degrees or until browned at the edges. Serve warm with meat;
especially good with ham.

Max Dollars Buttermilk Candy


Ingredients

2 cup sugar
1/2 teaspoon soda
2 tablespoon white corn
syrup
1/2 stick oleo or butter
1 cup buttermilk
1
teaspoon vanilla
2 cup pecans

Instructions

Mix all ingredients together except vanilla and pecans in large
pan. Start on medium high heat. Stir sides and bottom so it
doesnt burn. Boil for about 2 minutes an then reduce heat to
medium low. Cook to firm ball stage. Remove from heat and cool.
Add 1 teaspoon vanilla and 2 cups pecans. Beat and pour on waxed
paper. Cut into squares.

Orange Soaked Bundt Cake


Ingredients

Cake
2 1/4 cups all-purpose flour; more for the pan
2 cups
granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon
baking soda
12 tablespoons unsalted butter softened; more for
the pan
3/4 cup canola or other mild flavored oil
(check
for freshness before using)
1 1/2 tablespoons finely minced
lemon zest (from about 2 lemons)
1 tablespoon vanilla
extract
3/4 cup strained fresh orange juice
5 large
eggs
Syrup and Glaze
1/2 cup frozen orange juice
concentrate thawed
1 tablespoon unsalted butter melted
2
tablespoons dark rum
1 cup confectioners' sugar divided

Instructions

Heat the oven to 350 degrees F. Butter and flour a 10-inch tube
pan or 12-cup Bundt pan. Cake: Sift the flour sugar baking powder
and baking soda into the large bowl of a mixer and blend. Add the
butter and mix on low speed until fine crumbs form. Then mix in
the oil lemon zest vanilla extract and orange juice. Add the eggs
one at a time and then increase the speed to high and whisk the
batter until light about 3 minutes scraping the sides of the bowl
if necessary. Pour the batter into the prepared pan and bake
until a wooden pick inserted in the cake comes out clean 45 to 50
minutes. Syrup and glaze: While the cake bakes whisk together in
a small bowl the orange juice concentrate butter rum and 1/2 cup
of the confectioners' sugar. When the cake is done set the pan on
a rack to cool for 5 minutes. With a thin skewer poke the cake
all the way through to the bottom of the pan in about 100 places.
Pour 1/3 cup of the syrup over the cake and let stand for 1 hour
before removing the cake from the pan. (At this point you can
wrap the cake in plastic and hold for up to 3 days at room
temperature; in fact the flavor only improves.) Cover the
remaining syrup with plastic and store at room temperature. When
ready to serve whisk the remaining 1/2 cup confectioners' sugar
into the remaining syrup. Set the cake on a rack over a baking
sheet and pour the glaze over the cake. Let stand for at least 10
minutes before slicing and serving. more

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