Linda Calk, S.H.S. 1 (7 oz) jar marshmallow creme1 tsp vanilla3 Tbsp cocoa (dry)1 box confectioners sugar1 tsp maple flavoring3 cup chopped pecans7 oz bag caramels Mix all ingredients, except pecans and caramels. Roll into logs and chill. Melt caramels in top of double boiler. Pour into large place. As it starts to cool, roll … Continue reading Pecan Roll
Linda Calk, S.H.S. 1 cup sugar1/3 cup whipping cream1/2 tsp saltDash of cinnamon2 tsp orange juice1 tsp grated orange rind1 1/2 cup pecan pieces Combine first 4 ingredients in a large saucepan; stir well. Place over medium high heat, stirring constantly, and cook to soft ball stage (236°). Stir in juice and rind. Remove from … Continue reading Spiced Pecans
Linda Calk, S.H.S. 2 cups sugar1/2 cup waterPinch of salt1 pint marshmallow cream1/2 cups nuts Combine water, sugar and salt. Bring to a rolling boil and boil for 2 minutes only. Place marshmallow cream in a large bowl and pour hot syrup all at once into it. Stir until candy loses its gloss. Add nuts. … Continue reading Never Fail Divinity
Linda Calk, S.H.S 1 (11 1/2) package milk chocolate morsels1/2 cup margarine1/2 cup corn syrup2 tsp vanilla1 cup sifted confectioners sugar4 cup Rice Krispies® cereal Combine morsels, margarine and corn syrup in medium size saucepan with Silverstone. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Add Rice … Continue reading Fudge Krispies
Linda Calk, S.H.S. 2 cup sugar1 lb real butter1 cup pecans, chopped10 Hershey's® bars1/2 cup chopped pecans Use iron skillet; mix sugar, butter, and nuts and cook over medium heat until mixture becomes light brown and caramelized. Stir constantly to 300°. When done pour into cookie sheet. Top with candy bars and spread smoothly. Sprinkle … Continue reading Heath Bar Candy
Linda Calk, S.H.S. 4 cup sugar1 cup milk1/2 stick margarine1/2 lb fresh coconut1 tsp Cook sugar and milk to soft ball stage; add butter and vanilla. Beat until very tick. Add coconut; pour in buttered pan. Cut in squares when nearly cold.
Linda Calk, S.H.S. 1 1/4 butter2 cup sugar2 eggs2 tsp vanilla2 cup unsifted all-purpose flour3/4 cup cocoa1 tsp baking soda1/2 tsp salt1 cup chopped nuts Cream butter and sugar in bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda, and salt. Blend into creamed mixture. Stir in nuts if desired. Drop by … Continue reading Chewy Chocolate Cookies
Linda Calk, S.H.S. 1 1/2 cup brown sugar2 eggs, beaten1/2 tsp soda1 cup flour2 tsp vanilla1/8 tsp salt1 cup chopped walnuts Cream sugar and eggs, then add rest of ingredients. Spread in oiled 11x7x2 inch pan. Bake for 18 minutes at 350°.
Linda Calk, S.H.S. 3 sticks margarine5 egs1 box powdered sugar3 cup flour, sifted2 tsp vanilla Set out butter and let it soften. Add powdered sugar to butter gradually. It will be a stiff batter at first. Beat five eggs and fold into butter-sugar mixture. Add flour gradually and mix well. Bake at 350° in loaf … Continue reading Pound Cake
Linda Calk, S.H.S. 1 box yellow cake mix1 medium Cool Whip®1 large box instant vanilla pudding1 cup sugar1 cup nuts1 (15 oz) can crushed pineapple1 can coconut3 or 4 bananas Bake cake as directed and place in a deep dish. Cook the sugar and pineapple with juice 5 minutes and pour over cake. Make pudding … Continue reading Company Cake