3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
4 cups of flaked coconut
1 – 16 oz. package of powdered sugar
1 teaspoon of almond extract
Stir together the instant potatoes, coconut, powdered sugar, and the almond
extract, mixing thoroughly.
Refrigerate the mixture for 1 to 2 hours. Melt a 12 ounce bag of semi-sweet
chocolate chips and 1/3 of a bar of paraffin was in a double boiler. Shape the
coconut mixture into small balls and dip in the melted chocolate. Lay on waxed
paper until cool.
CHOCOLATE TURTLES
For The Turtles:
2 squares of chocolate
1/2 cup of margarine
2 eggs
3/4 cup of sugar
1 cup of flour
1 teaspoon of vanilla
For The Icing:
1/2 square of chocolate
1/2 cup of brown sugar
1/4 cup of water
2 1/2 tablespoons of butter
Powdered sugar
Melt 2 squares of chocolate and 1/2 cup of margarine. Beat 2 eggs. Add sugar.
Fold chocolate mixture into egg mixture. Fold in 1 cup flour and 1 teaspoon
vanilla. Drop by teaspoon on hot waffle iron (low). Bake 50 seconds. Cool and
frost. ICING: Boil chocolate, brown sugar, water, and butter 3 minutes. Take
off heat. Add powdered sugar until thick. Put on turtles. Sprinkle with ground
nuts.
2 squares of chocolate
1/2 cup of margarine
2 eggs
3/4 cup of sugar
1 cup of flour
1 teaspoon of vanilla
For The Icing:
1/2 square of chocolate
1/2 cup of brown sugar
1/4 cup of water
2 1/2 tablespoons of butter
Powdered sugar
Melt 2 squares of chocolate and 1/2 cup of margarine. Beat 2 eggs. Add sugar.
Fold chocolate mixture into egg mixture. Fold in 1 cup flour and 1 teaspoon
vanilla. Drop by teaspoon on hot waffle iron (low). Bake 50 seconds. Cool and
frost. ICING: Boil chocolate, brown sugar, water, and butter 3 minutes. Take
off heat. Add powdered sugar until thick. Put on turtles. Sprinkle with ground
nuts.
RASPBERRY DIVINITY
3 cups of sugar
1 – 3 oz. Package of raspberry gelatin
1/2 cup of flaked coconut
2 egg whites, stiffly beaten
3/4 cup of light corn syrup
1 cup of chopped pecans
3/4 cu of water
Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly.
Reduce heat and cook to hard ball stage. Combine beaten egg whites and
gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg
whites, beating until candy loses gloss and holds shape. Fold in coconut and
nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped
nuts and coconut.
1 – 3 oz. Package of raspberry gelatin
1/2 cup of flaked coconut
2 egg whites, stiffly beaten
3/4 cup of light corn syrup
1 cup of chopped pecans
3/4 cu of water
Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly.
Reduce heat and cook to hard ball stage. Combine beaten egg whites and
gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg
whites, beating until candy loses gloss and holds shape. Fold in coconut and
nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped
nuts and coconut.
PECAN PRALINES
1 cup of brown sugar
1 cup of sugar
1 cup of milk
1 tablespoon of maple syrup
1 tablespoon of butter
1/8 teaspoon of salt
1 cup of chopped pecans
Combine sugars and milk. Cook over low heat, stirring constantly until sugars
are dissolved and mixture boils. Cook until thermometer registers 224. Add
butter and pecans. Cook until a small amount of mixture forms a soft ball when
dropped in cold water. Cool quickly to lukewarm. Stir in maple syrup and heat
until thick. Drop on a buttered surface and flatten out into patties.
1 cup of sugar
1 cup of milk
1 tablespoon of maple syrup
1 tablespoon of butter
1/8 teaspoon of salt
1 cup of chopped pecans
Combine sugars and milk. Cook over low heat, stirring constantly until sugars
are dissolved and mixture boils. Cook until thermometer registers 224. Add
butter and pecans. Cook until a small amount of mixture forms a soft ball when
dropped in cold water. Cool quickly to lukewarm. Stir in maple syrup and heat
until thick. Drop on a buttered surface and flatten out into patties.
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