1. Place each of six 3 x 1/2 inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5 inch square of aluminum foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.

2. Mix chocolate chips, peanut butter chips, milk and butter in 4 cup microwavable measuring cup. Microwave uncovered on high 1-2 minutes stirring every 30 seconds, until chips are almost melted. Stir in vanilla.

3. Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.

4. Carefully remove foil. Gently press fudge out of molds to serve.

April Loveland

White Chocolate Macadamia Fudge

1. Place all except nuts in a large microwaveable dish. (Place butter and white chocolate chips in the dish first and begin to melt them before you add the other ingredients because it takes them a little longer to melt.)

2. Let get hot enough to bubble on the edges, then take out and stir. Continue this until all chips are melted.

3. Add nuts and burp pan to level out the mixture.

Darcy Linford

Quick Fudge

1 can sweetened condensed milk

3 c. chocolate chips

Mix together in a saucepan and melt over medium heat until well blended. Pour into greased 9” x 13” pan.

Bonnie Holmquist

Double Layer Fudge

1. Preheat oven to 350 degrees.

2. In microwave oven, melt 1 c. mint chips, stirring frequently until smooth and set aside to cool.

3. In a large bowl cream the butter and sugar until smooth. Stir in the melted chocolate, eggs, and vanilla.

4. Blend in flour, baking powder, and salt.

5. Then mix in the remaining mint chips.

6. Wrap about 1 tablespoon of dough around each peppermint patty quarter.

7. Roll balls in powdered sugar and place 1 1/2” apart on cookie sheet.

8. Bake for 10 – 12 minutes in 350 degree oven.

9. Roll warm cookies in powdered sugar again.

Sarah Mast

Easy Mint Chocolate Fudge

1. Combine in a large heavy saucepan the sugar, butter, and milk. Bring to a boil over medium heat, stirring constantly.

2. Cook to a medium ball stage (232 degrees at our altitude). Remove from heat and cool slightly.

3. Add the marshmallow cream and the vanilla. Beat until well blended and it begins to set up.

4. Add the chopped nuts and mix well.

5. Pour out into a buttered or foil lined 8 x 12” pan. If it appears to set up too hard add cold water 1 tablespoon at a time, beating well after each addition, until the fudge is soft enough.

Joan Bunderson

Honey Popcorn

1. Melt butter in saucepan.

Add brown sugar, corn syrup, and water. Mix and place on medium high heat, stirring constantly and bring to hard boil.
Remove from heat and add soda. Stir until the chemical reaction is complete. It will foam and turn light in color. Pour over popcorn.

Alternative Coating Method:

4. Fold down the top 1inch of a new brown grocery bag toward the inside. Place the popped corn into the bag, sorting out the unpopped kernels.

5. Pour the syrup into the center of the paper bag, being careful not to get it on the sides. Close the bag at the top and shake, then knead the bag until it feels warm all over.

6. Pour the caramel corn out into a large bowl, tear the bag down the side and clean off any extra syrup with a spoon.

ENJOY THE FASTEST POPCORN YOU WILL EVER MAKE!!

Carol Brower and Joan Bunderson

Vera’s Candy Cane Popcorn

1. Mix popcorn, nuts, marshmallows and gumdrops in a large mixing bowl.

2. Melt margarine in a heavy saucepan. Add the sugar and corn syrup.

3. Bring to a boil, stirring. Simmer 3 minutes.

4. Add vanilla. Blend well.

5. Pour over the popcorn mixture and mix well. Let stand 2 minutes to cool. With hands dampened in cool water, shape into a candy cane. Arrange on a baking sheet to set.

6. Wrap in plastic wrap and store in a cool place.

Annette Nate

Granny Pink Popcorn

1. Fold down the top 1 inch of the bag toward the inside. Place the popped corn into the bag, sorting out the unpopped kernels.

2. Melt the margarine in a large pot on medium high heat. Then add the sugar, water, and syrup, flavoring, and food coloring. Orange, pineapple, strawberry, etc. or a combination of flavors is great to use. Use a food color to compliment the flavoring you use.

3. Bring to a hard boil, stirring constantly.

4. Quickly remove from the heat and add the pinch of soda. Stir until the chemical reaction is complete. It will foam and turn light in color.

5. Pour the syrup into the center of the paper bag, being careful not to get it on the sides. Close the bag at the top and shake, then knead the bag until it feels warm all over.

6. Pour the coated corn out into a large bowl, tear the bag down the side and clean off any extra syrup with a spoon. This is a wonderful variation on the basic caramel corn recipe.

Joan Bunderson

Stuffed Dates

1. Melt the chocolate in top of double boiler over hot water, or very carefully in the microwave 30 seconds at a time, stirring in between heatings. Mix in the peanut butter and stir until well blended.

2. Crumble shredded wheat into a large bowl and add the chocolate mixture to the cereal, stirring until all cereal is covered.

3. Spoon onto waxed paper and shape into a nest. Add egg-shaped candy as desired.

Joan Bunderson

Sugar Molding Recipe

(for sugar Easter Eggs)

5 c. granulated sugar

1 lightly stirred egg white

1. Mix by hand, kneading for about 1 minute until sugar is moistened and feels and packs like wet sand.

2. Add food coloring if you desire. Keep covered with damp cloth. For a sparkly effect add 1/4 teaspoon of Gum Arabic to mixture.

3. After filling the egg mold tightly with the sugar, spoon out the center so that the shell is about 3/8 to 1/2 inch thick for the big eggs.

4. Turn out onto squares of cardboard and let dry overnight or place gently in a 250 degree oven for several hours until completely dry.

5. Can be used to make any shape for which you have the molds.

Joan Bunderson

Marshmallow Easter Eggs

Could just as well be Christmas trees, pumpkins, of hearts.

1. Soften gelatin in 6 tablespoons water.

2. Prepare flour molds by filling three 9 x 11’’ pans 2/3 full of flour, smoothing the top with a long straight edge knife. Then press an uncooked egg into the flour to leave a depression the size of the egg. You should be able to make 16 to 20 depressions in each pan. Any other simple mold will work as well as an egg. The flour is not hurt and can be put back into your container after use.

3. Boil sugar and 1 1/2 c. water together just until it reaches a rolling boil.

4. Add gelatin to hot sugar water. Add a dash of salt, food coloring, and 1 tsp. any flavoring.

5. Beat in the pan until creamy and fairly stiff – about 15 minutes. It is possible to beat it too long and then not be able to spoon it out into even shapes, but you must beat it long enough –about the texture of meringue.

6. Spoon the mixture into the prepared flour molds.

7. When the marshmallow is set, about 5 minutes, roll the egg over to coat the top with flour. Then remove the marshmallow to a cookie sheet, shaking the excess flour back into the flour pan.

8. Dip the marshmallows in chocolate and decorate the top as desired using melted white chocolate, cake topper candies, frosting, etc. Makes about 40 to 45 candies.

9. Good flavors are vanilla, lemon, mint, maple, tutti fruiti, cherry, etc. Nuts or coconut can be stirred in at the last minute before spooning the mixture into molds. Your imagination is your only limit in the delightful candies you can create.

Joan Bunderson

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It seems that each generation looks back to an earlier time for reminders of a pleasant past. It’s a human trait, I guess, to remember the best and forget the rest. The old days, properly aged, become the GOOD OLD DAYS.

Marshmallows

1. Boil sugar and water until syrup tests thread stage. Remove from heat.

2. Soften the gelatin in cold water. Add to the hot syrup and stir until it is dissolved. Let stand until partially cooled.

3. Add salt and vanilla. Beat until mixture becomes thick, fluffy, and cold.

4. Thickly cover the bottom of an 8” square pan with powdered sugar. Pour in the mixture. Let stand in a cool place, not the refrigerator, until thoroughly cool.

5. With wet, sharp knife, loosen around the edges of the pan and turn out on a board lightly covered with powdered sugar. Cut into cubes and roll in powdered sugar.

Linda Holmquist

Dreamy Divinity

1. Combine sugar, water, corn syrup, and salt in heavy saucepan. Heat stirring occasionally until sugar dissolves. Wipe down sugar crystals from sides of pan with pastry brush dipped in water.

2. Boil sugar mixture without stirring until mixture reaches hard ball stage or 256 degrees (adjusted for BL altitude).

3. Gradually pour and beat hot syrup into whipped egg whites. Add vanilla. Tint with food coloring if wanted. Continue beating until candy begins to hold its shape and loses its shine.

4. Drop by teaspoons on buttered plates or waxed paper. Garnish with nuts and cherries as desired.

5. Store in airtight container. Makes 1 1/2 pounds.

Aleen Harris

Cream Fondant

For Chocolate Centers

2 c. whipping cream 3 c. sugar

1. Place cream and sugar in heavy saucepan over medium heat. A large pan will allow the candy to cook faster. Cook until it boils.

2. Place the lid on the pan for a few minutes to melt the sugar crystals that may have stuck to the sides of the pan.

3. Cook to 225-226 degrees. This will be a very soft ball if you have to use the water test method.

4. Pour candy out onto marble slab or Formica table or counter top to cool. Wait 20-25 minutes for it to cool. Don’t rush it. It won’t make it go any faster and you will spend all your time beating it.

5. Use a strong metal spatula (hamburger turning type) to lift and turn the fondant. After a few minutes (10-15), the fondant will begin to heat up, lose its shine and change consistency from that like soft taffy to one more like bread dough. It will suddenly go hard and crumbly.

6. Knead it until it is smooth and soft.

7. Refrigerate in a tightly sealed container for up to 3 months. When ready to dip the candy, remove the fondant from the refrigerator and allow to come to room temperature. Add any of your favorite flavorings.

8. Return the fondant to the refrigerator until it is stiff enough to shape into balls. Roll the balls, place them on a wax paper covered cookie sheet and return to the refrigerator to firm up again.

9. Dip in a cool room, 65 degrees if possible. These centers will be very creamy and soft when dipped.

Variations before cooking: substitute 1/2 c. frozen orange juice concentrate or 1/2 c. frozen raspberries or huckleberries for 1/2 c. cream before you cook the candy. The resulting fondant will be wonderfully flavored orange, raspberry, or huckleberry.

Flavoring suggestions:

Cherry nut: Chop maraschino cherries up very fine. Pat out all the extra moisture with paper towels. Chop pecans or walnuts up very fine. Stir into the fondant. Be careful not to get too much moisture into the fondant.

Maple nut: Chop walnut or pecans up fine; add several drops of Mapeline flavoring.

Pineapple Coconut: Use macaroon coconut or finely chopped flake coconut and pineapple flavoring. Add a drop of yellow food coloring.

Peppermint: Place a candy cane in a plastic sandwich bag. Hit it with a knife handle until it is broken into fine pieces. Mix it into the fondant. You can add peppermint flavoring if you wish.

Cherry chocolates: drain maraschino cherries well. Wrap each cherry in a small piece of fondant. Chill well.

Let your imagination run wild! Use any flavoring you like. Add candy bit, nuts, coconut, or chopped dried fruit.. but be careful not to get the fondant too runny.

Dip in your favorite chocolate.

Joan Bunderson

Sarah’s Fondant

1. In a small mixing bowl, combine cream cheese and extract. Beat in 1 1/2 c. powdered sugar.

2. Knead in remaining sugar until smooth.

3. Shape into 1/2 inch balls. Roll in colored sugar if desired.

4. Place on ungreased baking sheet and flatten with a fork.

5. Let stand 1 hour to harden.

6. Store in an airtight container in the refrigerator. Yield 6 dozen.

Bonnie Holmquist

CHERRY-A-LETS

Top and Bottom layer:

Middle Layer:

1 tub ready made Cherry Frosting 18 Large marshmallows

1. Melt top layer in microwave. Spread in buttered 9 x 13 pan. Let set.

2. Melt cherry layer in microwave. Spread on top of first layer of chocolate. Let set.

3. Repeat with top layer of chocolate.

4. When set, cut into 1 inch squares.

YUMMY! JUST LIKE THE REAL THING!

Joan Bunderson

Easy Rocky Road

1. Cream the butter, corn starch, and flour together and set aside.

2. Combine sugar, syrup and 1c. cream in a heavy saucepan and bring to a boil, stirring constantly.

3. Gradually add remaining cup of cream slowly so that boiling does not stop. Cook to soft ball stage(226 degrees at BL altitude). Stir constantly.

4. Add the butter mixture to boiling mixture. Cook to firm ball stage (256 degrees at BL altitude).

5. Remove from heat and add vanilla and nuts.

6. Pour out into buttered pan.

Darcy Linford

Sarah’s Caramel

1. Combine sugars, cream, and corn syrup in a heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a boil.

2. Turn heat down to low and continue cooking until mixture reaches soft ball stage (226 degrees at BL altitude).

3. Take from heat and add the butter and vanilla. Let stand without stirring until cool.

4. Beat by hand until firm.

5. Roll out into a log. Roll the log over a layer of chopped pecans.

Great for any sweet tooth!

LuAnn Kearl

Pecan Logs

1. Heat syrup, marshmallows, and salt in the microwave until the marshmallows are melted.

2. Add vanilla and coconut. Stir well. You may have to add more coconut.

3. Let stand until stiff enough to roll into balls with buttered hands.

4. Let dry in the open air for several hours or overnight before covering with chocolate. Coconut is very dry and this extra time allows it to set and become creamy.

5. Press chopped or whole almonds into the balls just before covering with chocolate.

6. Dip or place in a candy cup and cover with chocolate.

Joan Bunderson

Church Windows

1 12oz. pkg. chocolate chips

1 cube butter plus 2 tbs.

1. Mix the chocolate chips and butter together and heat until melted. Let cool to lukewarm.

1 Pkg. miniature colored marshmallows

1 c. walnuts, chopped

2. Mix marshmallows and nuts in a large bowl.

3. Pour the first mixture over this and mix together.

4. Wait until it starts to set up. Then spread 1 small pkg. coconut onto waxed paper. Spoon the mixture onto coconut, cover with the coconut, and shape into a roll. Wrap roll in the waxed paper.

5. Put in the fridge until set. Then slice as needed.

Ellen Skinner

Peanut Butter Cups

1. Melt together peanut butter, butter, and chocolate chips.

2. Mix cereal with the melted mixture.

3. Put powdered sugar and cereal mixture in a large plastic bag and shake.

Cynthia Holmquist

Butter Nut Crunch

1 cup sugar 1/2 tsp. salt

1/2 cup water 1/2 cup butter

1 6oz. pkg. chocolate chips 1/2 c. finely chopped nuts

1. In a 1 quart saucepan combine sugar, water, salt, and butter. Stir until it boils, put on a tight fitting lid, steam 1-3 minutes.

2. Remove the lid and cook to 278 degrees. Pour onto oiled sheet. Do not scrape the pan. Cool.

3. Melt one 6 oz. package of chocolate chips. Spread half the chocolate mixture over the candy. Sprinkle with 1/2 cup finely chopped nuts.

4. Cool slightly. Turn the candy and spread the other side with chocolate and sprinkle with nuts.

5. When cool, break into pieces and serve.

Joan Bunderson

Tawna’s Toffee

1. Line a 9” x 13” pan with foil and butter the foil.

2. Place the soda crackers, broken apart, onto the foil in a single layer.

3. Bring butter and brown sugar to boil and boil for 2 minutes, stirring constantly. Pour over crackers and smooth out.

4. Bake at 350 degrees for 5 minutes.

5. Take out of oven and sprinkle with chocolate chips. Smooth out when melted. Sprinkle with walnuts if desired.

6. Crack into pieces when cold.

Bonnie Holmquist

Reindeer Food

1. Lightly toast nuts in 325 degree oven.

2. Beat egg whites and salt until soft peaks form. Add sugar and beat until stiff. Fold nuts into meringue.

3. Melt butter in 10 1/2” x 15 1/2” pan. Spread nuts over butter.

4. Bake at 325 degrees for about 30 minutes, stirring every 10 minutes or until nuts are coated with a brown covering and no butter remains.

5. Melt white chips and coat cool nuts. Spread on waxed paper to harden.

Sarah Mast

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Consumption-it is: In the year 2000, Americans consumed per day 1,250 more calories per person than in 1990. And we wonder why there are so many more people overweight---DuHH!

Carmel Corn

Pecan Logs