1 cup margarine
1 cup sugar
2 cups flour
1 egg yolk
1 teaspoon vanilla
1 teaspoon cinnamon
1 egg white
1 cup chopped nuts
Mix all ingredients together, except egg white and nuts. Spread on cookie sheet. Beat egg white, spread on top. Pound in chopped nuts. Bake 1 hour at 275 degrees.
Note: This is my friend, Nona Turner’s recipe. We worked together at the California Department of Forestry for 20 years.
1 cup butter
2 cups sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup buttermilk
Cream butter, sugar, eggs, and vanilla. Mix flour, salt, and baking powder together and add to creamed mixture. Mix soda in buttermilk and add to mixture, mix well. Roll out on floured paper, cut out the size you like. (In the old days they used a glass.) Bake at 350 for 8-10 minutes.
Note: I remember when Mama made these, we would eat the raw dough betwen the cut out cookies.
Shells
1/4 cup butter, softened
3 Tablespoons cream cheese, softened
1/2 cup flour
In a small mixing bowl, cream butter and cream cheese. Gradually add flour, beating until blended. Roll into twelve 1 inch balls. Press into bottom and up sides of mini muffin cups coated with non stick cooking spray.
Filling
1 egg yolks
3 Tablespoons sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips, melted and cooled
12 pecan halves
In a bowl, combine egg yolk, sugar, butter, milk, and vanilla. Gradually stir in the melted chocolate chips. Fill tart shells 3/4 full. Top each with a pecan. Bake at 375 degrees for 18-22 minutes or till lightly browned and filling is set. Cool for 10 minutes before removing. Yield: 1 dozen.
1 (12 ounce) package milk chocolate morsels
2 Tablespoons shortening
30 vanilla caramels
3 Tablespoons butter
2 Tablespoons water
1 cup peanuts, coarsely chopped
Melt over hot (not boiling) water, chocolate morsels and shortening. Stir until morsels melt and mixture is smooth. Remove from heat; pour 1/2 of melted chocolate into 8 x 8 foil lined square pan. Spread evenly. Refrigerate until firm, about 15 minutes. Return remaining chocolate mixture to low heat. In double boiler combine combine caramels, butter, and water. Stir until caramels melt and mixture is smooth. Stir in nuts until well blended. Pour into chocolate lined pan; spread evenly. Refrigerate until tacky, about 15 minutes. Spread remaining chocolate evenly over caramel filling. Return to refrigerator and chill until firm, about one hour; cut into 1 inch x 2 inch rectangles. Refrigerate until ready to serve. Makes about 2 1/2 dozen candies.
2 1/2 cups confectioners sugar, sifted
1 (3 ounce) package cream cheese
1/4 teaspoon vanilla
dash salt
coconut, shredded
semi-sweet chocolate (optional)
Gradually add sugar to softened cream cheese; mix until well blended. Stir in vanilla and salt; shape into balls and roll in shredded coconut; chill (keep in refrigerator when not being served.) For chocolate fudge balls; add melted semi-sweet chocolate to cream cheese mixture and then continue according to above directions. Adding the melted chocolate makes it set up firmer also.
1 box powdered sugar, sifted
1/2 cup cocoa
6 Tablespoons butter
1 Tablespoon vanilla
1/4 teaspoon salt
1 cup shopped nuts
2-3 Tablespoons peanut butter
Mix together all ingredients except nuts and peanut butter in double boiler until butter melts. Then add nuts and peanut butter; mix well. Pour into 8×8 inch buttered pan. Cool in refrigerator.
2 cups white sugar
1 teaspoon corn syrup
4 Tablespoon cocoa1 (8 ounce) milk
2 Tablespoons butter
1 teaspoon vanilla
dash of salt
1 cup walnuts, broken
Combine ingredients in sauce pan with the exception of the butter and the vanilla. Cook gently, stirring from the bottom occasionally, until a little dropped into cold water forms a soft ball, approximately 250 degrees. Remove from heat. Add butter and continue to cook without stirring until lukewarm, add vanilla. Beat until thick and no longer glossy. Stir in nuts and pour into buttered dish. Allow to cool.
1/2 cups peanut butter
3 Tablespoons margarine or butter
1 cup powdered sugar, sifted
8 ounces chocolate chips
1 teaspoon wax*
Mix peanut butter and margarine. Gradually add sugar, stirring until combined. Shape into 1 inch balls, place on wax paper. Let stand until dry (approximately 20 minutes.) Melt chocolate chips and wax in double boiler; chocolate should look slightly shiny*. Dip balls into chocolate, place on wax paper dry. Makes approximately 30 balls.
1 (16 ounce) can dry roasted peanuts
1 (16 ounce) can cocktail peanuts
1 (12 ounce) bag chocolate chips
1 (4 ounce) bar of German chocolate
1 (16 ounce) bar of white almond bark
In a large crock pot, layer ingredients in order listed. (DO NOT STIR). Set on low. Cover and leave for 3 hours undisturbed. Then stir well and let stand for 10 minutes. Drop by spoonfuls onto wax paper. Let cool until set. Makes about 50.
1 cup whipping cream
1 pound light brown sugar, packed
2 cups pecan halves
2 Tablespoons margarine
Mix cream and brown sugar in 4 quart glass mixing bowl. Place in microwave on high for 13 minutes. Heat to 227 degrees on a candy thermometer (soft ball stage.) Remove from microwave and quickly add pecans and margarine, stirring to mix. Drop candy by teaspoons onto a sheet of foil.