Recipes include Easy Turtle Candy, Rich Lemon Bars, Microwave Brownies a la Mode, Buckeye Balls, Buttermilk Pecan Pralines, Cappuccino Truffles, and Caramel Crispy Treats plus links to lots more candy recipes
Easy Turtle Candy
- 4 oz Pecan halves (about 72)
- 24 Caramel candies
- 1 ts Shortening
- 6 oz Semi-sweet chocolate chips
Heat oven to 300 degrees F.
Cover cookie sheet with aluminum foil, shiny side up; lightly grease.
For each candy, place 3 pecan halves in a "Y" shape on foil. Place 1 caramel candy in center of each "Y".
Bake just until caramel is melted, about 9 - 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted.
Spread over candies and refrigerate 30 minutes.
Rich Lemon Bars
- 1 1/2 c Flour
- 1/2 c Sugar
- 3/4 c Butter
- 4 Eggs
- 1 1/2 c Sugar
- 1 ts Baking powder
- 1/2 c Lemon juice
- 3 tb Flour
- 1/4 c Sugar
Preheat oven to 350.
Combine flour and sugar in bowl. Cut in butter until crumbly.
Press onto bottom of lightly greased 13x9 pan. Bake 15 minutes.
Mix eggs, sugar, baking powder, lemon juice and flour together. Pour over baked crust.
Bake 20 to 25 minutes until lightly browned. Cool and cut into bars. Sprinkle with remaining sugar.
Store in refrigerator.
Microwave Brownies a la Mode
- 3/4 c Unsifted flour
- 1 c Sugar
- 7 tb Unsweetened cocoa
- 1/2 ts Baking powder
- 3/4 ts Salt
- 2/3 c Butter or margarine, softend
- 2 Eggs
- 1 ts Vanilla extract
- 1 tb Corn syrup
- Vanilla ice cream
Grease an 8-inch square, heat-resistant, non-metallic, baking dish and set aside.
Sift together flour, sugar, cocoa, baking powder and salt into the large bowl of an electric mixer.
Add the butter, eggs, vanilla extract and corn syrup and beat until smooth.
Pour batter into the prepared baking dish. Heat, uncovered, in Microwave Oven 6 minutes.
Test for doneness with a toothpick; if not done return to Microwave Oven for an additional 1 minute.
Allow to cool slightly and cut into squares for serving.
Place a scoop of vanilla ice cream on each serving.
- 1 1/2 c Creamy peanut butter
- 1/2 c Butter
- 1 ts Vanilla extract
- 16 oz Confectioners sugar
- 6 oz Chocolate chips
- 1 tb Shortening
Line baking sheet with wax paper.
In a medium sized bowl mix peanut butter, butter, vanilla, and sugar with hands to form a smooth dough. Mixture will be very stiff. Shape dough into balls using 2 tsp for each. Place on wax paper and put in refrigerator.
In the top of a double boiler over simmering, not boiling, water, melt chocolate and shortening together. When smooth, pour into a small bowl or measuring cup.
Remove peanut butter balls from refrigerator. Insert a wooden toothpick into ball and dip into melted chocolate so that 3/4 of the ball is covered. Return to wax paper, chocolate side down, and remove pick. Repeat with all balls.
Refrigerate on wax paper 30 minutes or longer, until chocolate is firm, not sticky.
To store, remove balls from wax paper and place in plastic containers, with wax paper between layer.
Buttermilk Pecan Pralines
- 3 c Sugar
- 1 ts Baking Soda
- 1 Pinch of Salt
- 1 c Buttermilk
- 3/4 c White Corn Syrup
- 2 tb Butter
- 2 c Pecan Halves
In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees).
Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines.
- 2 tb Instant coffee
- 2 tb Orange juice
- 2 tb Brandy flavoring
- 7 oz Marshmallow creme
- 3 c Crushed chocolate wafers
- 1 c Chopped pecans
- 2 tb Orange peel
- 2 tb Cocoa
- 2 tb Confectioner's sugar
- Coconut to coat
Dissolve coffee in orange juice and brandy flavoring. Gradually add to marshmallow creme with mixer. Add chocolate wafers, pecans and orange peel.
Shape into 1-inch balls. Roll half of balls in combined cocoa and confectioner's sugar. Roll remaining balls in coconut. Makes about 5 dozen.
Caramel Crispy Treats
- 3 tb Butter
- 2 1/2 c Marshmallows;miniature
- 1 cn Chow mein noodles; 4 oz or 113 g.
- 12 Caramels
- 1 tb Cold water
- 2 tb Peanut butter; smooth or -crunchy
Melt butter with marshmallows over low heat or in microwave at Medium for 2 minutes. Stir until smooth. Add noodles; toss until well coated.
Drop spoonfuls of noodle mixture onto greased baking sheet.
Melt caramels with water over low heat or in microwave at Low for 2 minutes. Stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill.
Makes 24 Treats
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