Microwave Fudge

From Eloise in the newspaper
1 lb. powdered sugar
1/2 c cocoa
1/4 tsp salt
6 T butter
4 T milk
1 T vanilla
1 c chopped nuts

Combine everything but nuts in microwave safe bowl. Microwave on high until mixture is melted and smooth - remove to stir periodically. When smooth, remove and stir in nuts. Spread in 9x5 loaf pan and cool before cutting. 

Bacon Dark Chocolate Nut Clusters

From "The Keto Reset Instant Pot Cookbook"
1/2 c nuts
2 T finely shredded coconut
2 slices bacon
2 tsp coconut oil
3.5 oz dark chocolate
1/4 tsp salt
1. Line baking sheet with silicon
2. chop nuts and coconut
3. set IP to saute, add bacon and cook until cristpy, remove to a plate
4. add coconut oil to fat in pot. Break chocolate into pieces and put in hot oil; stir until melted. Press cancel and stir in chopped nuts. Crumble in bacon and stir.
5. Drop by spoonsful on papaer, sprinkle with salt and/or coconut.
6. Put in frig to harden. Stor in frig.

Tootsie Rolls

Homemade Tootsie Rolls

½ cup raw honey

¼ cup plus 2 Tablespoons unsweetened cocoa powder

1 teaspoon real vanilla extract

1 Tablespoon coconut oil, melted

¼ cup organic powdered sugar

pinch of fine sea salt

approximately 1 cup tapioca flour

Optional: 1 drop wild orange essential oil (to give it that "fruit-flavor" which is reminiscent of traditional Tootsie Rolls)

1.      Combine honey, cocoa powder, and vanilla extract in medium bowl

2.      Mix a few minutes until it is no longer a clumpy mess

3.      Add melted coconut oil and mix

4.      Add powdered sugar and salt

5.      Stir thoroughly and slowly add in ¼ cup of tapioca flour at a time

6.      When dough is too stiff to mix with fork, use fingers to knead mixture until you have stiff, mildly sticky dough

7.      Shape dough into ball

8.      Set aside on waxed paper for 10 minutes

9.      Depending on how much tapioca flour you added, it should relax a bit and spread out, but If it doesn't, gently press into a thick circle

10.  Cut circle into strips or other shape

11.  Individually wrap each chunk in a small piece of waxed paper

12.  If too sticky to cut, place dough in freezer 5-10 minutes

13.  Store in fridge

From: https://www.theprairiehomestead.com/2013/03/homemade-tootsie-rolls-without-the-junk.html

PB Fudge

Tried this recipe from my sister Sandy yesterday and she is right! It's the only one to make. She said it gets done in no time, so watch it closely.
3 c sugar
1 tsp cocoa powder
3/4 c water
1 stick butter
1 tsp vanilla
1 c smooth peanut butter

Mix together sugar and cocoa. In saucepan bring water to boil over high heat. Reduce heat to medium and add the sugar cocoa mix.
Cook to a soft ball state or about 10 minutes.
Reduce heat to low and add cold butter and vanilla. Stir until butter melts.
Remove pan from heat and quickly add peanut butter. Stir just til blended.
Pour into a 9x9 pan. (She puts aluminum foil in pan and then lifts it out when candy is set.)

Divinity

This divinity is so easy to make in the microwave and so good. You won’t ever make it any other way again!  Makes a great gift, too. This recipe is adapted from a Sharp Carousel Microwave Cookbook that came with my first microwave many years ago.

2 cups white granulated sugar

1/3 cup water

1/3 cup light corn syrup

1/4 teaspoon salt

2 egg whites

1 teaspoon vanilla extract

1/2 cup pecans or nuts of your choice, chopped

 

Combine sugar, water, corn syrup and salt in a glass casserole dish.  Cover with saran wrap and microwave on high for 5 minutes. Remove from microwave and take off saran wrap. Stir well and return to microwave uncovered.  Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water.  Remove and cool about 4 minutes.  Beat egg whites until stiff with mixer.  Pour sugar mixture over egg whites beating constantly with mixer until mixture starts to lose its gloss and holds together.  About 4 or 5 minutes.  Stir in vanilla and nuts.  Drop by teaspoonful onto wax paper.  Makes about 25 pieces depending on size you make them.  Enjoy! 

 

Note: To clean glass bowl you used in microwave soak in warm soapy water immediately after emptying sugar mixture.

Forever Ambers

From my great-aunt Ruby Rexroat.
Powdered sugar
1 lb. orange slices (candy), cut up fine
2 cans (3.5 oz) flaked coconut
2 cans sweetened condensed milk
1 Tb orange flavoring
1 tsp vanilla
1 c finely chopped pecans

Combine all ingredients except powdered sugar and mix well. Spread mixture in a lightly oiled 15x10x1.5 inch baking pan and bake 275 degrees for 230 minutes. Remove from oven and while still hot, spoon mixture into a bowl of powdered sugar. (Sifted) Better start by spooning about 1/4 of it into the side of the bowl of sugar until you see what it's like - this is really messy. Roll into balls the size of small walnuts and place on cake racks to cool.

Coconut Oil Fudge

·       1/2 cup coconut oil, softened but not melted

·       1/2 cup cocoa powder

·       1/4 cup coconut sugar

·       1/4 cup raw honey

·       1/2 tsp vanilla

·       dash of sea salt

Mix all ingredients in a food processor. Line a bread pan with parchment paper or wax paper. Press fudge into pan and chill in the fridge for 1 hour to set. Cut into squares.


I spooned it out in tsps on wax paper and pressed a pecan half on top. Not bad at all!

Melissa’s Favorite Fudge

This is the other go-to recipe when it's late, I'm tired, but I NEED CHOCOLATE. I can remember my sister Sandy whipping up a recipe of this when we were little.

2 C sugar
¼ C cocoa
¼ C milk
1/8 tsp salt (I don’t use any)
1 stick butter
1 tsp vanilla
nuts (optional)
Mix sugar, cocoa, milk, salt and butter; boil for 3 min. Add vanilla and nuts; beat until creamy. Pour into pan.

Here's my Maple Fudge alternate
Melt 1 stick butter and 1/4 C half and half.
Add 1 C granulated sugar and 1 C packed brown sugar and dash salt.
Boil for 3 minutes.
Add 1 tsp. maple flavoring and 1/2 to 1 C of ground almonds.
Beat til creamy. Pour out into pan. Indulge!

Peanut Butter Fudge

Mom’s Peanut Butter Fudge
In skillet combine 
2 C sugar,
3 TB oleo, and
1 C canned milk.
Boil 5 min., stirring constantly. (Electric skillet, 280 deg.)

Turn off skillet and add 
1 C small marshmallows,
1 1/3 C
peanut butter,
1 tsp vanilla.
Stir until marshmallows are
melted and blended. Pour into a buttered pan. Cool & cut.
Makes 2 lb.

Church Windows

It's lovely remembering friends who are no longer with us, and every Christmas when I made these I think of Steve. We were classmates at Eastern Kentucky University, and I got to play for his Senior Recital. A baritone who is singing today in a Heavenly Choir!

12 oz chocolate chips
1 C nuts
1 stick butter
10 1/2 oz package little colored marshmallows

1. Melt chips and butter and let cool. Add nuts and marshmallows.
2. Put powdered sugar on wax paper.
3. Shape the mess with hands into 2 sections, looking like logs.
4. Roll onto the sugar and pat it on.
5. Wrap in wax paper and refrigerate overnight.
6. Cut into slices.

My Friend (above) from EKU, Steve Gallenbeck (Flint, MI). To the left is me in concert attire.

Microwave Peanut Brittle

This truly should be a secret recipe. I use my biggest measuring cup bowl.

1 C sugar
1/2 C Karo white syrup
1 tsp vanilla
1 tsp soda
1 1/2 C peanuts pinch salt
1 tsp butter

1. Put sugar, syrup, nuts, salt in 2 qt glass container, stir well.
2. Microwave 4 minutes on high. Stop and Stir.
3. Microwave 4 minutes more.
4. Add butter and vanilla. Microwave 2 minutes.
5. Add soda, stir well.
6. Pour out on foil lined cookie pan and spread.

From my big sister, Sandra Shorb, Chino Valley, AZ
(Pictured right with her daughter Kathy, our Mom, Sandy, and Kathy's daughter Alicia holding her son Alejandro.)

For the Ironwood Microwave, use 80% for the first 8 minutes, and 70% for the last two minutes.

Martha Washington Candy

If you're into messes at Christmas time, this is a great recipe.

Mix:
2 lb powdered sugar
2 sticks butter
Add:
1 can sweetened condensed milk
2 C chopped pecans
1 C coconut

Spoon on waxed paper in small balls and chill.
Heat over water:
1 pkg chocolate chips
1 bar paraffin

Wrap first mixture around a maraschino cherry, dip in chocolate and freeze fast.
My Friend, Pat Morris, Science Hill, KY

No-Bake Oatmeal Cookies

I still whip up a batch of these when I am having a chocolate crisis. Generally only make 1/2 of it though, and have been using butter lately.

½ C shortening (usually use butter!)
 2 C sugar
2 TB cocoa
½ C milk
2 TB peanut butter (I use almond butter now)
2 C quick oats
1 tsp vanilla

Melt shortening, then stir in sugar, cocoa, and milk. Bring to a rolling boil and cook 1-3 minutes. Add peanut butter, oats, and vanilla and beat well. Drop by teaspoons onto wax paper. Yield 3 dozen.
My Friend Jody Jones, Somerset, KY

Ivadean’s Peanut Butter Roll

Ok, I have never made this particular recipe myself, but I would be remiss not to share this with my children. They (we) love their Grannie's peanut butter roll and she makes it every year at Christmas for us.
White Part
Boil to thread stage

3 c sugar (or 2 c white and 1 c light brown)

½ c white Karo syrup

2/3 c water

Beat 

 2 egg whites (room temp) beat stiff but not dry. 

Slowly pour hot syrup over whites, beat til holds peak and is creamy. 

Add 

1 tsp vanilla.

Peanut Butter Filling

2 c sugar

¾ c cream

bring to a full rolling boil and boil 5 min. remove from heat.

Add ¾ c peanut butter

1 t vanilla

I guess we're supposed to know what to do next! I'm going to guess to spread out the white part, spread the peanut butte part on and roll it up. Maybe refrigerate it and then cut. She wraps each piece in Saran Wrap. I'll ask her and then revise this post.