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14 Minute Maple Candy

Cook the maple syrup, cream and butte for 9 minutes after the boiling point is reached. remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans . When cool, cut into squares.
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Afterdinner Mints

These may be frozen and kept for several months. Good to make ahead and have ready for the holidays. Combine egg white, cream, vanilla, peppermint oil and desired food coloring. Stir very well. Add box of powdered sugar all at once; mix thoroughly. Work in the butter, adding more sugar if needed to make a firm consistency. Shape into small balls. Arrange balls on waxed paper; press each ball with tines of fork dipped in powdered sugar or cornstarch. Let stand overnight to form a crust, then pack in tins with waxed paper between each layer.
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Almond Bark

Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shrotening, stir over barely simmering water just until mixture begins to melt. remove from heat; stir until completely metled. stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; tto spread more smoothly, drop pan onto counter several times from a height of about 8 inches. refrigerate candy just until firm. Break into pieces before serving. to store, cover airtight and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.
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Almond Butter Crunch

1. Place chopped almonds on a cooky sheet; toast in moderate oven (375F) 10 minutes, or until lightly golden.
2. Combine butter or margarine, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300F on candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water.) Remove from heat; stir in 1 cup of the toasted almonds. Pour into a buttered 13x9x2" pan, spreading quickly and evenly; cool. Turn out onto wax paper.
3. Melt chocolate squares in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set. Break into pieces. Makes l pound.

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Almond Buttercrunch Candy

Line bottom and sides of 8 or 9 inch cake pan with foil. Butter heavily. Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm. Remove candy from pan by lifting edges of foil. Break into pieces, if desired. makes; about 3/4 lb
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Almond Toffee

Lightly grease a 10 x 15-inch baking sheet. Set aside. In a large heavy saucepan, combine the brown sugar, butter, and water and bring slowly to the boil, stirring occasionally to prevent burning. Insert a candy thermometer and cook until the mixture reaches 285 degrees F. (soft-crack stage). Remove from the heat and quickly stir in the vanilla and baking soda. Immediately pour onto the greased baking sheet. Sprinkle the chocolate chips over the hot toffee. Let sit for 5 minutes, then spread evenly over the surface of the toffee with a spatula. Sprinkle the nuts evenly over the top. Cool completely. Break the hardened toffee into pieces and store in an airtight container. Makes about 1 1/2 pounds.
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Amaretto Balls

Process pecans and wafers separately; combine in food processor with sugar. SLOWLY pour in liqueur until mixture forms a ball. You might not need the whole amount, depending on the humidity level. (If mixture gets too wet, put it in the refrigerator -- uncovered -- overnight to dry out some.)
Shape into small balls; roll in additional finely chopped pecans. Store in tightly sealed container. Yield: Not nearly enough.
notes:
* One Christmas Eve I had to work, but I took a break to pop in a bookstore. They were having an open house, and I managed to snarf a lot of these morsels during those stolen minutes! After Christmas I came back to hunt down the clerk who brought these -- my finest bit of sleuthing yet...
* These are equally enjoyed and requested by my friends. Although some have tried other liqueurs -- including bourbon -- the results are never as good as the original!
* I substitute Oreos for the wafers, plus use only 1 1/3 C confec sugar; don't worry about the cookies' filling because it is nothing more than confec sugar.

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Angel Food Candy

NOTE: The first 4-Oz of semi sweet chocolate is in the block style. Also the chocolate chips should be semi-sweet. * The paraffin should be a 2 1/2 X 3-inch piece that has been cut up.
Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking the mixture until it reaches the hard crack stage (300 degrees F) on the candy thermometer, stirring occasionally. Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up. Pour the mixture at once in to a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan. Break into pieces using a meat mallet or wooden spoon. Combine the semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering water, stirring until melted. Remove form the heat, but keep over the hot water. Dip the candy into the chocolate using a large cooking fork. Place on waxed paper lined baking sheets. Let stand until chocolate is set. Store the candy in a cool place in covered containers. If you wish, do not coat the candy with the chocolate Candy can be stored for several months in the freezer.
Makes 3 pounds of candy.

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Anise Candy

Combine sugar, corn syrup, boiling water and cream of tartar in a medium-heavy saucepan. Boil until mixture spins a thread or reaches 200 F on a candy thermometer. add food colring and anise oil. pour itno a buttered 9x9" pan. BCut into 3/4 inch squarew when partially hardened, or when hard break intoto jagged pieces. May be rolled in confectioner's sugar.
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Anne s Cappuccino Squares

Preheat oven to 350F.
FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together thoroughly flour, confectioner's sugar (icing sugar), softened butter and coffee dissolved in hot water. (You can use food processor or electric mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated 350F oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioner's sugar (icing sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened butter and 1 egg (lightly beaten with a fork at room temperature.) Mix until thoroughly combined. (can use food processor or electric mixer). Put milk in pot over medium heat and scald (heat until bubbles appear around sides but milk is not a rolling boil). Add mixture from bowl and heat 7 minutes over medium heat , stirring frequently at first, constantly after the mixture bubbles. (If mixture starts to stick on bottom, lower heat slightly). Let cool slightly, then pour over first layer. Tilt pan to cover base layer evenly. Chill in refrigerator half an hour or more till set.
THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ). Spread over chilled second layer with spatula or blunt knife (layer will be quite thin).
OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler (or in microwave 1 - 1 1/2 minutes on High and stir). Pour melted semisweet chocolate into small ziploc bag and seal. Snip corner of bag with scissors. Squeeze out horizontal lines of semisweet chocolate onto white chocolate layer. With a blunt knife, swirl the two chocolates together to create a marbled effect. Chill. Before the third layer is completely set, score into bars.
VARIATION: Mocha Squares: substitute semisweet chocolate for white chocolate (this variation is easier as the middle layer and semisweet chocolate are similar in colour.)
MAKES: approx 32 bars (they are very sweet, therefore the bars should be small)

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Aplets

Aplets are a great bar cookie for summertime or school lunch boxes! In Washington State, and other places where they are marketed, you can buy Aplets and Cotlets and Grapelets. With this recipe you can make your own.
APLETS
In cup or small bowl stir gelatin into 1 cup applesauce; set aside until gelatin dissolves. In medium saucepan stir sugar into remaining applesauce. Add gelatin dissolved in applesauce. Over medium heat, stir constantly and bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat. Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely and let stand overnight. When firm, cut into 1 inch squares. Roll in confectioner\'s sugar.
The recipe says it makes about 3 dozen squares.

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Apple Knockers

Place cinnamon sticks and cloves in a large tea ball, or tie in a cheesecloth bag. Set aside. Combine sugar and nutmeg in a large Dutch oven, stirring well. Gradually add apple cider, orange juice, and lemon juice, stirring well. Add tea ball. Bring mixture to a boil; reduce heat, and simmer 15 mins. Remove tea ball; discard spices. Serve beverage warm. Yield: 2 1/2 qts.

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Applesauce Fudgies

Melt chcocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9 inch square pan. Sprinkle with walnuts. Bake in 350F. oven for 30 minutes. Cut in 2 inch squares; cool in pan on racks. Makes 16.
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Baker s Truffles

Melt chocolate in saucepan over very low heat, stirring constantly; cool. Cream butter with egg yolk. Gradually add sugar, blending well. Stir in chocolate and vanilla. Chill until firm enough to handle. Shape into balls about 1" in diameter. Roll in nuts; chill. Store in refrigerator.
Makes about 30 candies.

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Basic Divinity

STEP 1: Prewarm the thermometer; separate the eggs
allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid.
STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil.
STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double-check, remove lid, leaving the wax paper in place.)
STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir.
STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.).
STEP 6: Test the syrup when the thermometer registers 246 degrees F. (119 C.). Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.). Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean.
STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one.
STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also.
STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand.
STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon.
STEP 11: Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.

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Bourbon Pecans

Preheat oven to 325~F. Blanch the pecans for one minute in boiling water. Drain. Combine the reduced bourbon, sugar, Angostura bitters, Worcestershire sauce, and corn oil. Turn the still hot nuts in a bowl and toss with the bourbon mixture. Let stand l0 minutes and then spread on a rimmed sheet tray. Bake for 30-50 minutes, stirring every l0 minutes. When nuts are crisp and lightly brown and the liquid has evaporated, turn the nuts into a bowl. Combine the cayenne, salt, pepper, and cumin. Sprinkle over the nuts while tossing. Turn out onto a sheet pan to cool in a single layer. Store in an airtight container.
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Butter Toffee

1.) In a food processor pulse the pecans until they are finely chopped. Sprinkle half the pecans on a 7 by 10 inch area on a buttered cookie sheet. Have the sheet, the vanilla and baking soda near the range.
2.) In a heavy, medium sized saucepan, combine the brown sugar, water, and butter, and stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285 degrees. Remove the saucepan from the heat and add the vanilla and baking soda. Pour the toffee mixture evenly over the 7 by 10 rectangle on top of the nuts.
3.) Immediately scatter the chocolate pieces over the hot toffee. After about 5 minutes, spread the chocolate with a long metal spatula in an even layer. Dust the chocolate with the remaining chopped pecans.
4.) Cool completely and break into irregular pieces. Stores in an airtight container for one month.

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Chocolate Marizpan

Melt semisweet chocolate in a bowl or top of a double boiler set over a pan of shimmering water. Gradually add chocolate to marzipan and knead well. If marzipan becomes dry, add 1 to 2 teaspoons of egg white. Flavor with a few drops of peppermint extract. (Note: I use Creme de Cocoa instead)
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Chocolate Nugget

Mix ingredients and microwave on high for 2 minutes. Put in blender for 1 minute. Pour in little cups and refrigerate until set.JM.

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Chocolate Truffles

Combine and cream butter and sugar over low heat until very hot. Remove and stir in chocolate until melted and blended. Add liquor, may divide mixture and use different kinds. Chill 1 hour or until cool, stirring often. Drop by teaspoon onto waxed paper lined tray. Chill 30 minutes. Roll in cornstarch, brush off excess. Coat with melted chocolate chips and wax (dipping chocolate).
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