Chocolate Covered Cherries
50 – 60 maraschino cherries with stems
3 Tblsp. softened butter
3 Tblsp. light corn syrup
pinch of salt
2 cups sifted powdered sugar
12 oz semi-sweet chocolate
1 Tblsp. shortening
Drain the cherries, pat dry on a paper towel and set aside.
Combine butter, syrup and salt, stirring well. Stir in powdered sugar and knead in bowl until smooth.
Shape 1/2 tsp. of the sugar mixture around each cherry, and place on a wax-paper lined baking sheet. Chill for 2 hours, or until firm.
Combine chocolate and shortening in top of a double boiler; bring the water to a boil, and reduce heat to low.
When chocolate is melted, dip each cherry in the chocolate, holding it by the stem. Place on wax-paper and rechill. Can re-dip after chilled for a thicker coat of chocolate if so desired. Then rechill again.
Store in a cool place in a tightly sealed container. Enjoy!!
Crock-Pot Apple Butter
6 cups applesauce
1 1/2 cups sugar
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
Simmer in crock-pot on LOW until desired consistency. Approx 3 – 5 hours.
Homemade Chocolate Syrup
1 cup sugar
1/2 cup cocoa
1/2 tsp flour
1/8 tsp salt
1 cup water
1 Tblsp. butter
1 tsp. vanilla
Mix sugar, cocoa, flour and salt. Add water and cook for several minutes over med-high heat. Remove from heat and add vanilla and butter, mix well. Store in refrigerator. Can use on desserts or add several teaspoons to a glass of milk for Hot or Cold chocolate.
1 bottle dark kayro syrup (16 oz)
3 cups sugar
1/2 lb oleo
1 can Eagle Brand evaporated milk
1 Tblsp. vinegar
Cook kayro syrup, sugar and oleo over med. heat until all blended. Remove from heat and add vinegar and milk.
Cook over med-high heat until it forms a hard ball in cold water, remove from heat. Can add 1 cup nuts at this stage if desired.
Pour into a large, buttered pan and let cool for several hours. Cut into squares. Squares can be wrapped in wax-paper to keep from sticking together while being stored.
1 lb peanut butter
2 sticks (1 cup) butter
1 1/2 lbs powdered sugar
Combine all, roll into balls with lightly greased hands, dip in melted chocolate. Makes 3 lbs of candies.
** melt 16 0z. chocolate chips and 1 Tblsp. shortening in a double boiler for the dipping chocolate, stirring constantly while melting.
This recipe will make approx. 9 dozen 1 inch square marshmallows
2 tsp. butter
3 envelopes UNFLAVORED gelatin
1 cup cold water divided into 1/2 cups (2)
2 cups sugar
1 cup light Kayro corn syrup
1/8 tsp salt
1 tsp CLEAR vanilla extract
Line a 9 x 13 baking dish/pan with foil, and grease the foil with butter
***TOPPINGS (if desired for rolling marshmallows in): melted chocolate, crushed candies, finely chopped nuts, candied decorator sugars, sprinkles.
In a large metal bowl, sprinkle gelatin over 1/2 cup of the cold water and set aside.
In a large, heavy saucepan – combine sugar, corn syrup, salt and remaining water. Bring this to a boil – stirring occasionally. Once mixture boils, then STOP stirring and watch until a candy thermometer registers “soft-ball” stage (240 degrees). Remove from heat immediately. Now slowly add the gelatin mixture from earlier, and with a mixer – BEAT on HIGH speed until the mixture is thick and it has DOUBLED in volume. This should take about 15 min. of mixing.
Now BEAT in vanilla, and then spread mixture into greased, foil lined pan. Cover and let it stand at room temperature to set up overnight.
Grabbing the foil that lines the pan, lift marshmallows out of pan and set foil “pan” on cutting surface. Grease a non-serrated knife (or pizza cutter) and cut marshmallow into 1 inch squares. Coat or top each marshmallow as desired. Store in a cool, dry (not refrigerator) place in an air-tight container.
Makes approx. 24 doughnuts.
3 cups flour
1/2 tsp salt
3 tsp baking powder
1/2 tsp cinnamon
2/3 cup sugar
2 eggs, beaten
2 Tblsp shortening, melted
1 cup milk
Sift together flour,salt, baking powder and cinnamon. Add sugar and mix it all into a soft dough adding the eggs, shortening, and milk to the mix.
Roll out to a thickness of approx. 1/2 inch on a WELL-floured surface.
Cut out the dough using clean, empty can/biscuit cutter, knife, etc.
Fry in 2 inches of oil at 360 degrees until brown on both sides. Set on paper towels to drain, can serve plain or sprinkle with powdered sugar or dipped in chocolate when cool. Can also make a frosting of a mixture of maple syrup and confectioners sugar.
Easy Chocolate Cheesecake
Preheat oven to 450 degrees.
3 packages softened cream cheese
1 1/4 cups sugar
1 (8 oz) container sour cream
2 tsp vanilla extract
1/2 cup Hershey’s cocoa
2 Tblsp flour
Beat cream cheese and sugar together until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, 1 at a time; beat just until blended. Pour into crust.
Bake 10 min. REDUCE OVEN TEMP. TO 250 DEGREES, continue baking for 40 min. Remove pan from oven and place it on a wire rack, take a knife and loosen sides of cake from pan – but do not remove cake from pan – leave on rack to cool completely.
Remove sides of pan after cooling, drizzle with Chocolate Drizzle:
Place 1/2 cup semi-sweet chocolate chips and 2 tsp shortening (no substitutions) in a small microwave safe bowl. Microwave on HIGH for 30 seconds, stir. If needed you can microwave on HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.
Drizzle chocolate over top of cake, the refrigerate 4 to 6 hours. Store covered in refrigerator.
More coming soon…