Fortune Cookies

I made these to celebrate Chinese New Year at the Library story time tomorrow. The recipe is from Paula Deen.

2 egg whites

1/2 cup sifted flour

1/2 cup sugar

1 teaspoon almond extract

2 tablespoons water

Beat egg whites until foamy. Add other ingredients and beat until smooth. Spread 1 tablespoon of batter into a 4" circle on a cookie sheet that has been sprayed with cooking spray. Only put three circles of batter on the pan at a time. Bake at 400° for 5-6 minutes. Remove from oven. Working quickly take one cookie off the pan, put the fortune inside, fold the cookie in half and then in half again. Place in a muffin pan, repeat with the other two cookies and leave them there until they cool. These could be used as Valentines, April Fool's Day jokes, birthday parties or any other occasion. Some of the fortunes are listed below.

Don't ever be too full to eat dessert.

You will be a good friend.

Warm cookies and milk are good for you.

Take a nap with a blanket today.

Your parents love everything about you.

Hold hands when you go somewhere.

Don't take things that aren't yours.

Sleep in your clothes so you will be dressed in the morning.

When you want something special, ask your grandma.

Wash your hands before you eat.

A great person was born on your birthday--YOU.

Always obey your parents.

This cookie is not as sweet as you.

Cookie Dough Truffles

This recipe was adapted from Recipe Shoebox.

1/2 cup butter, softened

3/4 cup brown sugar

2 1/4 cups flour

14 ounces sweetened condensed milk

1 teaspoon vanilla

1/2 cup mini chocolate chips

chocolate chips, almond bark or dipping chocolate

Cream the butter and brown sugar until light and fluffy. Add flour, sweetened condensed milk and vanilla; mix well. Stir in mini chocolate chips. Roll into 1" balls (I used a size 100 ice cream scoop) and place on parchment lined cookie sheet. Freeze for 1-2 hours or until firm. Dip in melted chocolate and drop on parchment paper. The dough softens quickly, so only work with half the balls at a time. I made 114 balls with the 100 scoop.

Candied Popcorn

I made red, yellow, blue and green popcorn for the Library story time today. We were reading books about those four colors. This recipe is from my dear friend, Utahna Richins.

2 c. sugar

1/4 t. salt

1 T. white karo

2/3 c. milk

Cook to 230° or just under a soft ball stage. Add:

1 t. vanilla

1/4 t. food coloring

Mix well and pour over 6 quarts of popped popcorn. Stir until well coated. Spread popcorn on waxed paper, separate and let dry.

Spooky Witch Fingers

This is a fun recipe from Allrecipes.

1 c. butter, softened

1 c. confectioners' sugar

1 egg

1 t. almond extract

1 t. vanilla extract

2 2/3 c. flour

1 t. baking powder

1 t. salt

whole almonds

red decorating gel

Combine the butter, sugar, egg, almond extract and vanilla extract in a bowl. Beat together with an electric mixer, gradually adding the flour, baking powder, and salt. Refrigerate for 20-30 minutes. Scoop 1 heaping teaspoon of dough at a time onto a piece of waxed paper. Roll the dough into a thin, finger-shaped cookie. Press 1 almond into one end of each cookie to give the appearance of a long fingernail. Shape the knuckles and cut wrinkle lines in each finger. Bake for 15-18 minutes in a 325° oven. After baking, remove each almond, squeeze a small amount of red gel into the cavity, and replace the almond to cause the gel to ooze out around the almond.

Candy Corn Cookies from Betty Crocker

1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix

1/3 c. butter, melted

1 egg

orange food coloring

yellow food coloring

Line 8 x 4-inch loaf pan with foil, extending paper over sides of pan. In a medium bowl, stir cookie mix, butter and egg until soft dough forms. divide dough into thirds. Color 1/3 orange and 1/3 yellow by kneading the color in until well mixed. Press yellow dough evenly into loaf pan. Press orange dough into loaf shape on waxed paper and transfer to pan on top of yellow dough. Press together gently. Press uncolored dough into loaf shape on waxed paper and transfer to pan on top of orange dough. Press together gently. Refrigerate dough for 1 1/2 to 2 hours, or until firm. Lift foil and remove dough from pan. Cut crosswise into 1/4 inch thick slices. Cut each slice into 5 or 6 triangles. Place 1 inch apart on ungreased cookie sheet and bake at 375° for 7-9 minutes or until cookies are set and edges very light golden brown. Cool completely.

Candied Chex Mix

This is Beverly Campbell's recipe. She was my wonderful aid when I taught school. Thanks, Beverly.

1 c. margarine

1 1/2 c. karo

1 1/2 c. sugar

Bring to a boil and boil for 4 minutes. Pour over the following mixture:

1 box Rice Chex

1 box Wheat Chex

large flake coconut

pecan halves

slivered almonds

any other items you want in your mix

Use the LARGEST bowl or pan you have. Mix the cereal mixture well before stirring the boiled mixture into the cereal mixture. You can leave it a little sticky or place it in the oven on cookie sheets for 15-20 minutes. Use the lowest setting on your oven.

Truffles

This is my very favorite dipped chocolate. It is from an old Farm Journal cookbook.

1/3 c. heavy cream

1/3 c. dairy half-and-half

3 c. finely shaved milk chocolate or chocolate chips

1 1/2 t. vanilla

additional chocolate for dipping

Mix creams together and scald in the microwave. Set aside to cool to 130°. Melt 3 c. of chocolate; beat until smooth. Add warm cream to melted chocolate all at once. Beat until smooth and well blended. Add vanilla and beat. Let cool. When cool, beat with electric mixer until candy is light and rather fluffy. Let stand in the refrigerator until firm. When firm, roll a small ball of candy in palm of hand. (I use a #100 scoop. I then put the balls on a sheet of waxed paper and then back in the refrigerator till they are cold and firm before dipping.) Dip each ball in melted chocolate, shake off the excess chocolate, and drop them on waxed paper. ( I use a two-tined meat fork to dip chocolates.) Sprinkle with chocolate sprinkles while still wet. Makes about 40 truffles. They remind me of the small square Icee candies that melt in your mouth.

Pretzel Turtles

Someone brought these to me. They are simple and delicious.

pretzels

Rolo candies

pecan halves

Place a single layer of pretzels on a sprayed, foil-lined cookie sheet. Unwrap Rolo candies and place one in the center of each pretzel. Carefully place in a 300° oven and cook for 2-4 minutes. They should look glossy and still hold their shape somewhat. Remove and quickly place a pecan half on each Rolo and press down on pecan to flatten Rolo. Cool until completely set. Store in covered container.

Pecan Crunch

This recipe is from my friend, Sandy Black. Make it and give it away quickly or else you will eat it all. It's that good.

1 1/4 c. real butter

2 1/4 c. sugar

1/2 c. water

1/2 t. salt

2 t. white vinegar

1 t. soda

3 1/2 c. pecan halves

In a heavy saucepan, combine all ingredients, except soda and pecans. Cook on medium to medium low heat, stirring frequently, to hard crack or 300° on a candy thermometer. Remove from heat; quickly stir in soda until light and foamy. Add pecans. Stir well and pour onto buttered cookie sheet, quickly spreading with spatula. Cool and break into pieces.

You can double this recipe and use the 2# bag of pecans from Costco. If you double it, pour it onto two cookie sheets.

Saltine Toffee

I found this recipe at Tried and True Cooking with Heidi. It is a simple fast recipe.

37 saltine cracker squares

1 c. butter, cubed

3/4 c. sugar

2 c. chocolate chips

1 oz white candy coating

Place crackers in a single layer in a foil-lined 15 x10x1-inch baking sheet. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers. Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. In a microwave, melt white candy coating, 30 seconds at a time; stir until smooth. I put it in a ziplock snack bag, sealed it, and cut a tiny hole in the corner of the bag. Drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator. Yield: about 1-3/4 pounds.

Mom's Peanut Butter Fudge

My mom used to make this and now that she is gone, I make it.

5 c. sugar

1 large can of milk

1 cube butter

Bring to a boil and boil for 10 minutes on medium low heat, stirring frequently.

Add:

10 ounces of marshmallows

2 packages peanut butter chips

2/3 c. peanut butter (chunky peanut butter adds nuts to the fudge)

1 t. vanilla

Stir until melted (sometimes I have to leave it on simmer to melt everything) and pour it into a foil-lined cookie sheet. Cool and cut. Makes about 5 pounds. I used Coleen's idea and poured it into star-shaped foil pans. It filled 17 star pans and a 9 x 9 inch pan.

June's Fudge

June lived next door to me until she passed away in October. She was 87 years old. She was the ideal grandmother-type person. She was an excellent cook and always gave her fudge away at Christmas time. She is dearly missed.

1 cube butter

4 c. sugar

1 can evaporated milk

1 pint marshmallow cream

12 oz semi sweet chocolate chips

2 (8 oz) Hershey plain chocolate bars

1 t. vanilla

1 c. chopped walnuts

Mix butter, marshmallow cream, milk and sugar. Bring to a boil and boil 4 minutes. Add broken pieces of chocolate bars and chocolate chips. Beat until smooth. Add vanilla and nuts. Pour onto foil-lined cookie sheet. Cool and cut.

Caramels

My friend, Bea Stirland, gave me this great recipe.

2 c. whipping cream

2 cubes real butter

2 c. sugar

2 c. karo

Cook on medium low, stirring occasionally. Boil until it changes color, then stir more often until it holds its shape in ice water, when pinched. Spray 5 plastic ice cube trays with Pam. Pour the liquid caramels into the holes of the ice cube trays. (I use my gravy ladle to do this.) Put the trays into the fridge until set, then pop the caramels out and wrap them in parchment paper or waxed paper. Never leave in the fridge overnight. I usually make them in the morning and wrap them in the afternoon. This makes around 70 caramels.

Gumdrop Turkeys and Roses

Nutter Butter cookies

small gumdrops

candy corn

black icing in a tube

My grandkids made these turkeys today for Thanksgiving. Choose 5-6 different colors of gumdrops and roll them in sugar until they are flat and thin, 1 1/2 to 2 inches long. Be sure to keep turning the gumdrop over and sugaring both sides before rolling. They will stick without sugar. Press them together in a fan shape. Ice the top of the cookie and press it onto the bottom of the fan shape. Add black icing eyes and the top half of the candy corn for the beak.

Roses

Roll small gumdrops until flat and thin 1 1/2 to 2 inches long, sugaring and turning as you roll them. Cut each piece in half. Roll one into a coil for the center of the rose. Add three petals around the center, pressing the bottom of each petal to the center coil, overlapping petals a little. Add five petals around the three petals of the round before, pressing the bottom of each petal to the petals of the round before, overlapping petals a little. Curl the petals towards the back of the rose to desired shape.

Bon Bons

This is a very easy center to dip either in almond bark or chocolate. I used white almond bark and tinted it with orange gel coloring for Halloween. (Do not use liquid coloring to tint almond bark because it will ruin it.) Tint it with other colors for weddings or other holidays.

1 can Eagle Brand milk

2 c. chopped pecans

1 cube margarine, room temperature

3 c. coconut

2 lb. powdered sugar

1 t. vanilla

few grains salt

Mix everything well. (I used the dough hooks with my Bosch.) Roll into 1-inch balls and put on a wax paper lined cookie sheet and place in the fridge to get firm. (I scooped them out with a #100 scoop and then rolled them into balls. It made 120 with the scoop.) Melt 36 oz white almond bark in microwave. Stir after every 20 seconds. It will take about 1 1/2 minutes to melt. Add gel coloring, a little at a time, until desired brightness. Using a two-tined meat fork, drop one center into the almond bark, turn it over, shake off the excess, turn it upside down on wax paper and swirl the top with a string of almond bark.

Jack O Lantern Bundt Cake

I received this Buttery Pound Cake recipe from a friend, Cathy Reynolds. My son added the face and drew the pumpkin leaves. One of these days I'll post cakes that my sons decorate. They are quite the cake decorators. I made two bundt cakes, tinted the batter orange and put them together for a pumpkin cake.

2 c. sugar

1 c. butter, softened

5 eggs

1/4 c. sour cream

1/3 c. milk

2 1/2 c. flour

1/2 t. salt

Heat oven to 350°. Combine sugar and butter in a large bowl. Beat at medium speed, scraping bowl often until creamy, about 2-3 minutes. Continue beating, adding 1 egg at a time until well mixed. Add sour cream, milk and vanilla. Continue beating and scraping bowl often until well mixed. Reduce speed to low and add flour and salt just until moistened. Put batter into well-greased and floured bundt or # 10 tube pan. Bake for 55-60 minutes, or until toothpick comes out clean. Cool 10 minutes, run a knife around edges and dump out onto cooling rack. Trim top and put two cakes together, top to top, for a pumpkin.

Halloween Witch's Brew

This was one of my favorite things to do on Halloween with my first grade class. Now that I have retired from teaching, I get to make this brew for my grandchildren's classes and for story time at the Public Library. You can add anything to the brew that you want. I put each thing in a brown paper lunch bag and label it "bat bones", "smashed bugs", etc. Have the children read each bag before you dump it into a large kettle. Stir after each addition. It is more fun if you do not let them see any of the ingredients until it is all mixed up. Then I bag it in snack-sized bags for them to take home. The following are some of my favorite ingredients:

braised beetles--milk duds

dragon wings--crisp snacks (triangle shaped)

pigeon poop--yogurt raisins

shredded lizard gizzards--shredded coconut

cat claws--shelled sunflower seeds

bat bones--pretzel sticks

ghost noses--mini marshmallows

colored flies--M & M's

smashed bugs--raisins

owl eyes--peanuts

pumpkin eyes--candy corn

blood drops--red hots

spider legs--black string licorice cut in 2" lengths

cobwebs--waffle pretzels

skeleton kidneys--jelly beans

witch fingernails--hot tamales

witch warts--chocolate chips

unicorn horns--bugles
bat brains--Nestle Buncha Crunch candy
witch fingers--cheetos