Opera Creams...

4 C. sugar
1/8 tsp. cream of tartar
2 Tbsp. white corn syrup
1 pint half and half
1 tsp. vanilla

Mix sugar and cream of tartar in large heavy saucepan. Add syrup vanilla and half and half.
Cook over high heat, watching closely to make sure the cream does not curdle.
If cream should curdle remove from heat and beat rapidly with beater.
Otherwise do not stir candy after boiling starts unless it begins to stick to the bottom of pan.
Cook until candy reaches 240 degrees on candy thermometer.

Moisten large flat platter with water; pour hot candy onto platter. Let cool completely.
When cool work up candy with broad knife or spatula on the platter until candy becomes stiff, rather hard, but creamy mass.
Cover candy on platter with clean damp cloth and allow to stand covered for 2 hours.
Cut off pieces of candy and work with your hands until candy is soft.
Pat pieces into the bottom of a greased 8-9 inch square pan.
Continue to pat pieces of candy into the bottom to form a thick 1 inch layer. Cut into squares.

Peppermint Chocolate Bars...

This one of my favorite recipes. I love peppermint..anything. My friend Eileen shared this recipe with me. She was my inspiration to put together a cookbook for my family..and then this blog. Hugs, Eileen!


Melt together over double boiler:
2 oz. semi sweet chocolate
1/2 C. butter

In bowl cream:
2 eggs
1 C. sugar

Add:
1/2 C. flour
1/2 C. slivered almonds

Mix together with chocolate mixture and mix well.
Pour into 9 in. square or 8x10 greased and floured pan.
Bake at 350 degrees for 25 minutes.
Frost with mint cream.

Mint Cream:
1 1/2 C. powdered sugar
3 Tbsp. soft butter
2 Tbsp. light cream
3/4 tsp. peppermint extract
Beat until smooth.
Drizzle with chocolate glaze.

Chocolate Glaze:
Melt over hot water:
2 oz. German chocolate
2 Tbsp. butter

Chill until firm.

Peanut Brittle...

3 C. sugar
1 1/2 C. light corn syrup
1/3 C. water
1 lb. raw peanuts

Cook over fairly high heat, stirring constantly to 310 degrees. (hard crack)
Mix together and quickly add:
2 Tbsp. butter and 2 tsp. baking soda.
Pour onto well buttered cookie sheet.
Break apart in pieces when set.

Peanut Patties...

2 C. granulated sugar
1- 5 1/3 oz. can evaporated milk (2/3 cup)
1/2 C. light corn syrup
1/4 tsp. salt
1 C. sifted powdered sugar
2 tsp. vanilla
1 1/2 C. dry roasted peanuts

Butter sides of a heavy saucepan.In pan combine granulated sugar, milk, corn syrup and salt.
Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.

Clip candy thermometer to side of pan and continue cooking to 234 degrees or soft ball stage. Stir occasionally.

Immediately remove from heat. Stir in powdered sugar, vanilla and mix well. Stir in peanuts. Quickly drop by tablespoonful onto wax paper lined baking sheets. (If candy becomes too stiff to drop from spoon, stir in a few drops of hot water.)

Mary's Never Fail Divinity...

2 eggs whites
2 2/3 C. sugar
2/3 C. white corn syrup
2/3 C. water
1 tsp. vanilla
1/2 tsp. almond extract, optional
1 C. chopped nuts, optional

Beat egg whites until stiff peaks form; set aside.
Put sugar, syrup and water in heavy saucepan; cook to 250 degrees on candy thermometer. Do not stir.
Use paper towel to wipe off the sugar crystals that form on the sides of the pan above the hot sugar syrup.
Remove from heat and pour fine stream over stiffly beaten egg whites.
Do not scrape any remaining syrup out of the pan.
Add vanilla and almond flavoring and continue beating until candy becomes stiff.
Beat candy until it lose it sheen.
Add nuts at the last minute.
Drop by teaspoonfuls onto wax paper or pour into a 10x7 inch pan, cut into squares when cool.

Mom's Fudge...

This was originally called Mame Eisenhower Fudge. But to me it's my Mom's fudge because she made it every year for my dad. he loved it and she would have to hide half of it just so he wouldn't eat it.

Warm to soften: I put mine in a Dutch oven and warm my oven and turn it off. You want the chocolate to soften nor melt.
2 C. semi sweet chocolate chips,
3 pkgs. Baker German Chocolate bars, broken in pieces
1-8 oz. jar marshmallow cream
2 C. chopped nuts

In a saucepan bring to a boil and boil 6 min:
4 1/2 C. sugar
pinch of salt
2 Tbsp. butter
1 can evaporated milk
Pour the sugar mixture over the chocolates, marshmallow and nuts. Beat with a wooden spoon. Do this quickly so it won’t set up.
Pour into a pan the size of a jelly roll pan. Let set until firm, usually over night.
Makes 5 pounds of fudge.

See's Candy...

In California, See's is known for their delicious candy. These may not be the original recipe, but they sure taste like it. I made the Toffee one year for Christmas presents. When making candy that has to set to a hard stage,the weather plays an important part in if it sets up.I have had bad luck with it setting up when making this on a damp dreary day.

See’s English Toffee

1 lb. butter

2 C. sugar

2 tsp. light Karo Syrup

6 tsp. water

1 C. slivered almonds

Melt butter over low heat, add remaining ingredients.Cook over medium heat to 290 degrees on a candy thermometer.Stir occasionally so as not to burn. It will darken at the end.

Pour onto a cookie sheet and let cool.

Topping:

8 oz. melted chocolate chips

Finely chopped walnuts

See’s Vanilla Nut Fudge

1-12 oz. can evaporated milk

3 C. sugar

2 sticks butter

1-7 oz. jar of marshmallow cream

3-6 oz. pkgs. chocolate chips

2 C. chopped nuts

2 tsp. vanilla

Place milk, sugar, and butter in a large heavy saucepan. Bring to a boil and boil for 10 minutes or soft ball stage. Watch carefully, do not let it burn.

Remove form heat and stir in marshmallow cream, blend well. Stir in chocolate chips, nuts and vanilla. Pour in large buttered pan. Cool in refrigerator before cutting in squares.
Pour into a pan the size of a jelly roll pan. Let set until firm, usually over night.

Baked Carmel Corn...

My family loves this recipe. it's so good warm from the oven. it's important to stir every 15 minutes so the carmel evenly coats the popcorn. This makes nice gifts in tubs or glass jars.


1 C. butter
2 C. brown sugar
1/2 C. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
5 quarts popped corn

Preheat oven 250 degrees. Put the popped corn in a large pan, I use my roaster pan.
In saucepan melt butter.
Stir in sugar, syrup and salt
Boil to 248 on candy thermometer.
Add baking soda and vanilla. Mix well.
Pour over popped corn and mix.
Add peanuts if desired.

Bake 45-60 minutes.
Stir every 15 minutes. Cool on wax paper.

Payday Balls...

If you like Payday Candy Bars...you'll love these!

1/2 pound white chocolate, melted
1/2 cup peanut butter
1/2 cup marshmallow cream
12 ounce bag caramels chopped peanuts
In a saucepan melt chocolate, peanut butter and marshmallow cream.
Chill and roll into balls. Freeze balls until firm.
Melt caramels.
Dip balls in caramel and roll in chopped peanuts.

Gum Drop Cookies...

I have been making this cookie since 1969. Back then, you could send soldiers who were serving in Vietnam cookies. They had names and addresses in the local paper. My Mom and I would bake batch after batch of these to send off to soldiers serving our country over there. This cookie travels well and stays fresh a long time. At Christmas I use red and green gumdrops. Any other time I use all the colors of gum drops. It's a chewy oatmeal cookie.


Sift together;
2 C. flour
1 tsp salt
1 tsp baking powder

Mix in large bowl until light and fluffy;
1 C, shortening
1 C. brown sugar
2 eggs
1 tsp. vanilla

Gradually add dry ingredients and mix well.

Fold in;
2 C. oatmeal
2 C. coconut
1/2 C. gum drops, cut in small pieces

Drop by teaspoonfuls on a greased cookie sheet. Bake at 325 degrees for 12-15 minutes.

Thimble Cookies...

1 C. shortening
1/2 C. brown sugar
2 egg yolks, saving egg whites
1 tsp. vanilla
2 C. flour
1/2 tsp. salt

Mix dry ingredients thoroughly.
Blend in dry ingredients
Roll into one inch balls.
Roll in finely chopped nuts. I like almonds

Place one inch apart on an ungreased cookie sheet. Bake 5 minutes at 375 degrees.

Remove from oven and press a thimble on the top of each cookie. Return to oven and bake 8 minutes longer. Cool and fill with jelly.

Ginger Snaps...

These were my father in laws favorite cookie. So, each year I would make him a big batch of these. he was always impressed that each cookie was exactly the same size...he didn't know each one was made into the same size ball! These are a chewy cookies if you don't over bake them. The house smells so festive when these are baking and cooling. Enjoy!

3/4 C. Crisco shortening. solid
1 1/3 C sugar
1/4 C molasses, I use mild
1 egg
2 C, flour
1 tsp each; cloves, cinnamon, ginger
1 tsp. baking soda
1/2 tsp salt

Cream shortening, add sugar, egg and molasses.
Gradually add flour, soda and spices. Blend well and chill.
Roll into balls about the size of walnut.
Roll in sugar and place 2 inches apart on a lightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes.

Coconut Cranberry Chews...

This is one of my favorite cookies recipes. I use Craisins and the best place to get those is at Costco. The taste of cranberries and orange together are always delicious. It comes from Challenge butter recipes. Enjoy!

1½ cups (¾ lb.) Butter, at room temperature
2 C. sugar
1 Tbsp. grated orange peel
2 tsp. vanilla
1 large egg
3¼ C. all-purpose flour
1 tsp baking powder
¼ tsp. salt
1½ C dried cranberries
1½ C sweetened flaked dried coconut

In a large bowl, with a mixer on medium speed, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.

In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.

Shape dough into 1-inch balls and place about 2 inches apart on buttered 12" x 15" baking sheets.

Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie).

If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.Yield: About 6 dozen cookies.

The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.

Pecan Pie Bars...

Preheat oven to 350 degrees. Spray 15x10 pan with Pam.

Cookie Crust:

In large bowl at medium speed beat:

2 1/2 C. flour

2 sticks of margarine, cut in pieces

1/2 C. sugar

1/2 tsp. salt
Beat until mixture resembles fine crumbs.Press firmly into pan.Bake 20-30 minutes or until golden brown.Mix filling and put on crust and finish baking.

Filling:

4 eggs

1 1/2 C. Karo light or dark syrup( I use light)

1 1/2 C. sugar

3 Tbsp. butter or margarine, melted

1 1/2 tsp. vanilla

2 1 /2 C. pecans, chopped

Beat eggs, corn syrup, sugar, butter and vanilla until well blended.Stir in pecans.Pour over hot crust and spread evenly.Bake 25 minutes or until filling is firm around the edges and slightly firm in the center.
Cool completely.Makes 48.

This was my Mom’s recipe. She made it during the holidays. It is a great substitute for pecan pie.

Picture by Google images.

Spritz Cookies...

Spritz cookies are made with a cookies press. You can find them at most stores that sell housewares. Sometimes I sprinkle my cookies with sugars and candies and other times I frost them with a dab of butter cream icing or even the premade frosting from the can, then I sprinkle them.. These are family favorite. Enjoy!

Spritz Cookies

1 C. butter or margarine, softened
1/2 C. sugar
2 1/4 C. flour
1/2 tsp. salt
1 egg
1 tsp. vanilla or almond extract

Heat oven to 400 degrees
Cream butter and sugar together

Blend in remaining ingredients.
Fill cookie press.
Bake on an ungreased cookie sheet.
Bake 6-9 minutes or until set and not brown.


Chocolate Spritz Cookies

1/2 C. sugar
3/4 C. butter, softened
1 egg yolk
1 tsp. almond extract
1 1/2 C. flour
1/4 C. unsweetened cocoa

Heat oven to 375 degrees.
In a large mixing bowl combine all ingredients EXCEPT flour and cocoa.

Beat at medium speed until light and fluffy. (2-3 minutes)
Gradually add flour and cocoa until well mixed.2-3 minutes.

Load the cookie press with dough.
Place 1 inch apart on cookie sheets. Bake for 7-10 miutes or until set. Cool.

Decorate with frosting, powdered sugar, nuts, sprinkles etc.
Makes 3 dozen.


Brown Sugar Spritz

Cream:
1 C. butter or margarine, softened
3/4 C. brown sugar, packed

Beat into creamed mixture:
1 egg yolk
1/2 tsp. vanilla
1/4 tsp. salt

Blend:
2 C. flour

Knead several times until soft and pliable. .
Bake on an ungreased cookie sheet at 350 degrees for 8 minutes

Santa's Whiskers...

1 C. butter

1 C. sugar

2 tbsp. milk

1 tsp. vanilla

2 1/2 C. flour

1 C. red or green candied cherries, chopped, or both as in picture,
1/2 C. finely chopped pecans

1 C. flaked coconut

Beat butter for 30 seconds.

Add sugar and beat until fluffy.

Add milk and vanilla, beat well.

Stir in flour, then cherries and pecans.

Shape into 7 inch long rolls.

Roll dough in coconut to coat outside.

Wrap in waxed paper. Chill thoroughly (overnight is best).

Cut into 1/4 inch slices.

Place on ungreased cookie sheet and bake 12 minutes (or until golden brown on edges) at 325 degree oven.

Snowball Cookies...

2 C. flour

2 C. finely chopped pecans

1/4 C. sugar

1 C. butter, softened

1 tsp. vanilla

Powdered sugar

Heat oven to 325 degrees.
In a large mixing bowl combine all ingredients EXCEPT powdered sugar.
Beat at low speed, scraping bowl often, until well mixed. 3-4 minutes.
Shape rounded teaspoonfuls of dough into 1 inch balls.
Place 1 inch apart on cookie sheets.

Bake for 18-25 minutes or very lightly browned. Cool 5 minutes.
Roll in powdered sugar while still warm and again when cool.Makes 3 dozen.

Christmas Cookies...

It's time for me to start thinking about my Christmas baking. I've already given it some thought and I'll post a list here in the next few days as to what those things will be. I am going to do my best at getting as many of my cookie and candy recipes posted soon. ( I have some started already, see below.) Remember I deleted my blogs last August and most of my old recipes were already posted.....and don't forget I am a two finger typist, you can't forget that! (: I am not sure how many pictures I will have, as I am not a genius at the digital camera either. I look forward to sharing my family's favorite holiday recipes and a few new ones that I hope to try this year. And then...I am doing so well on watching what I eat, I really am hesitant to bake at all. How can I not bake at all? I can't.

Mini Chocolate Chip Shortbread...

You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions.

3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
1/2 cup white sugar
3/4 cup semisweet mini chocolate chips
1/2 cup chopped walnuts

Preheat oven to 300 degrees.

Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.

Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart.

Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.