East River's Countrycookin' VOLUME VI with Gerry Broderick

Country Cookin' is a regular column in the East River GUARDIAN, published monthly by EAST RIVER ELECTRIC POWER COOPERATIVE, Drawer E, Madison, SD 57042. The candy recipes in this booklet were contributed by the readers. r\-r�'hiv<2. .,...,<.ilS •t'"?..7 PEANUT BRITTLE (Microwave) BRITTLE BUTTER CRUNCH v, Donna Cordie, Sisseton, SD Connie Howard, Bath, SD ?..\-Z...'1.'""Z,__C\(o 2 cups�°' sugar 1/2 cup butter 1 cup light corn syrup 1/2 cup sugar 1 cup water 2 tablespoons brown sugar 2 cups shelled unroasted peanuts 1 tablespoon corn syrup 1/4 teaspoon salt l tablespoon water 1 teaspoon margarine or butter 1/4 teaspoon baking soda 1 teaspoon soda 1 teaspoon vanilla Combine sugar, corn syrup Melt butter, add sugars, and water in a 2 quart batter syrup and water. Bring to a bowl. Microwave 18 to 20 boil, stirring constantly. minutes on high or until a Cook to 290.° Remove from small amount dropped in very heat, stir in soda and vanilla. cold water forms a soft ball Pour into buttered 8 inch (240 ° ). Stir in peanuts and square pan. Allow to set 3 salt. Microwave 7 to 9 minutes minutes. Mark candy with a on high or until a small amount knife into 36 squares. As the dropped in very cold water candy cools, go over the separates into hard brittle markings to separate the threads (290°). Immediately pieces. When brittle, dip in stir in butter and soda. Mix chocolate. Finely chopped nuts well. Spread evenly and thinly can be added when adding vanilla. on large buttered cookie sheet. FANNY FARMER FU>GE Cool, lifting occasionally with spatula to prevent Joan Nielson, Mission Hill, SD sticking. Break into pieces when cool. 4 1/2 cups sugar l can evaporated milk Boil sugar and milk for 10 minutes. CREAM OiEESE FU>GE Add: Mrs. Maurice Kelly, Carthage, SD. 3 6 oz. packages chocolate chips 1/4 lb. (1/2 cup) butter First Part: 2 cups walnuts 2 oz. cream cheese 3 teaspoons vanilla 2 cups powdered sugar 2 1/2 tablespoons cocoa MEXICAN CHOCOLATE FUOGE l teaspoon milk Mrs. Arthur Rave, Dell Rapids, SD 1/2 teaspoon vanilla 1/3 cup walnut pieces 2 cups sugar Beat cream cheese until 3 tablespoons butter softened. Gradually mix in l teaspoon cinnamon sugar, cocoa, vanilla, milk 1/2 teaspoon salt and nuts. Press into a 9 x 5 l cup evaporated milk inch cake pan. Chill well. 1/2 cup miniature marshmallows Second Part: 1 1/2 cups chocolate chips 2 oz. cream cheese 2/3 cup chopped pecans 2 cups powdered sugar l teaspoon vanilla 1/2 teaspoon peppermint Combine sugar, butter, flavoring cinnamon, salt and milk in an l teaspoon milk electric skillet. Set at 280°. 1/4 cup crushed peppermint Bring to a boil and boil for 5 sticks minutes, stirring constantly. Beat cream cheese until Turn off skillet. Add marsh­ softened. Add powdered sugar, mallows, chocolate chips, peppermint flavoring, milk and pecans and vanilla. Stir until crushed peppermint sticks. chocolate chips and marshmallows Press over chocolate layer and are melted and blended. chill until firm. Pour into a buttered 8 inch square pan. CARMELY CANDY STEPH'S CARMELS - Microwave Mrs. Harris Hagen, Hendricks, MN Bev Orr, Volin, SD Place one or more cans of 1 cup butter or margarine Bordens Eaqle Brand Sweetened 2 1/4 cups brown sugar Condensed Milk in a kettle of 1 cup light corn syrup water unopened. Boil for 3 1 can (15 oz.) sweetened hours. Be sure cans are condensed milk covered with water. Cool at Dash of salt least overnight. Scoop out 1 teaspoon vanilla with a teaspoon and roll in Place butter in large buttered chopped nuts or coconut. Place mixing bowl. Microwave in refrigerator. Melt a square 1 minute on roast (70%) to or 2 of chocolate or chocolate melt. Blend in brown sugar, chips with a squareof paraffin syrup, condensed milk and wax. Dip the candy and place salt. Cover with plastic on wax paper to set. Store in wrap. the refrigerator. These freeze Microwave 10 minutes on well. high; stir well. Microwave uncovered 16 to 18 minutes on CARMELS roast (70%) or until candy Beverly Ulmer, freeman, SD forms ball in cold water. Mix in vanilla and pour into 2 cups sugar greased 12 x 7 inch baking 1 1/4 cup light corn syrup dish. Cool to room temperature 1/ 4 teaspoon salt before cutting. Cut and wrap l 1/2 cups light cream in individual pieces. Makes about l teaspoon vanilla 84 one inch candies. Butter an 8 x 8 x 2 inch pan. Combine sugar, syrup, salt and 1/ 2 cup of the cream in a NEVER FAIL CARAMELS large saucepan. Clip candy Mrs. Eris Olson, Rosholt, SD thermometer to side of pan • Cook, stirring constantly until 1 can sweetened condensed milk mixture reaches soft ball stage 2 cups brown sugar (236°). Stir in another 1/ 2 3/ 4 cup light corn syrup cup cream, stirring constantly 1/2 cup butter until mixture returns to 236°. l teaspoon vanilla Stir in remaining cream and Nuts optional)( ° cook, stirring constantly until Boil to firm stage - 248, mixture reaches 242 ° (firm stirring constantly. Add nuts ball). Pour into prepared pan, and vanilla. Pour into buttered donot scrape saucepan. Cool. 9 x 13 inch pan. Let cool, Turn out onto cutting board. cut and wrap in wax paper. Cut into squares and wrap in wa x paper. Variations: PEANUT BRITTLE Turtles: place clusters of Joan Nielson, Mission Hill, SD walnuts or pecans on buttered cookie sheet. Prepare carmel 1 cup sugar and spoon carmel over nuts to 1/ 2 cup white karo syrup cover. When set, dip in melted 1/2 cup water chocolate. Place on wax paper Boil to spin a long thread, to set. then add 1 cup raw peanuts. Cook until brown, then add: Nut Carmela: Add 1 cup chopped 1 teaspoon soda nuts to carmel mixture before 1 teaspoon vanilla pouring into prepared pans. 1 teaspoon butter Spread quickly on a buttered Chocolate Carmel: Add 1 square pan. semi-sweet chocolate to basic recipe at last addition of cream. ALOHA PANOCHA BONBONS (Mound's Balls) Mrs. Muriel Cadwell, Marshall, MN Kathy Fenske, Arlington, SD Cook together: 2 lbs� powdered sugar, sifted 1/2 cup brown sugar 1/4 lb. butter (1/2 cup) 1 cup white sugar 1/4 teaspoon vanilla 1/4 cup heavy cream dash of salt 1/2 cup crushed pineapple 114 oz. pkg. angel flake coconut Cook until mixture forms a 1 can sweetened condensed milk ball in cold water, remove from cherries (optional ) heat and_add the following: 1 6 oz. pkg. milk chocolate chips 1 tablespoon butter 1 6 oz. pkg. semi -s weet 1/2 teaspoon vanilla chocolate chips 1/2 cup chopped nuts 2/3 bar paraffin wax Beat until creamy. Pour Combine all ingredients into a buttered 9 x 9 inch except chocolate chips and pan. Cut into squares when paraffin. Mix well. Shape cool. into balls and place on cookie sheet in the refrigerator. POTATO PINWHEELS Melt chocolate chips and paraffin Kris Brockhoft, Elkton, SD in double boiler. Let chocolate mixture stand over hot water 1 medium sized potato while dipping balls in choco­ 2 1/2 to 3 1/2 cups powdered late. Cool balls on wax paper. sugar Freezes well. crunchy peanut butter Boil potato until done. While still hot, mash FANNY'S CHOCOLATES thoroughly. Add powdered Ann Lentz, Gary, SD sugar, small amounts at a time, until potato and 1/2 cup butter powdered sugar mixture is at a 3 cups powdered sugar rolled dough stage. Roll out 4 tablespoons cream or condensed to 1/4 inch thickness. Spread milk evenly with peanut butter and 3/4 teaspoon vanilla roll up. Chill 5 to 6 hours 1/2 cup chopped nuts or overnight. Slice into 1/4 2 squares baking chocolate or 1/2 inch pieces. Serve cold. 1/2 cup chocolate chips 2 tablespoons butter CHRISTMAS Pll>DING CANDY 2 inch square paraffin Mrs. M .H. Kieffer, Combine butter, powdered Wessington Springs, SD sugar, cream or( condensened milk ) vanilla and milk and 1 cup cream shape into balls or candy molds. 2 cups sugar Chill thoroughly. (Note: 1 teaspoon vanilla some of this mixture can be 1 pound each, or a combination flavored and colored if you to make 6 pounds: dates, raisins, prefer). currants, cherries, citron or In microwave oven or double fruit cake mix, coconut, nuts. boiler, melt the chocolate Cook cream and sugar to soft chips, butter and paraffin. ball stage. Add vanilla, Using a toothpick in ball (or fruit and nuts. Mix well. mold) dip candies in this Make into long rolls and wrap chocolate mixture. Put on in a damp cloth, then in wax wax paper to harden. Chill paper. The cloth may be dipped again. VARIATIONS: Coconut, in orange or grape juice. Lay red cherries with pink tint, or away in refrigerator to ripen, tint. Use any kind of then slice. This may also be orange dipped in chocolate. Should be nuts, but pecans are good. made at Thanksgiving time. BING CANDY BARS CANDY BARS Linda Joy Vanhove, Winfred, SD Carol Bergjord, Brookings, SD 2 cups sugar In saucepan melt: 2/3 cup evaporated milk 1 large pkg. peanut butter chips 12 large marshmallows 2 large pkgs. semi sweet dash of salt chocola• te chips 1/2 cup margarine In second saucepan heat to 1 6 oz. pkg. cherry chips soft ball stage: 1 teaspoon vanilla 2 1/2 cups brown sugar 112 oz. package chocolate chips 114 oz. can sweetened 3/ 4 cup peanut butter condensed milk 2 cups crushed peanuts 1 cup light corn syrup Combine sugar, milk, marsh­ 1 cup margarine mallows, salt and margarine and Remove from heat and add 1 boil for 5 minutes. Remove teaspoon vanilla. Chop 2 to 4 from heat and add 1 package of cups of walnuts. In well but­ cherry chips and vanilla. Pour tered 9 x 13 inch pan, spread into a 9 x 13 inch buttered 1/2 chocolate mixture. Top with pan. Melt chocolate chips and nuts, pour carmel sauce over peanut butter in a double all. Let set in refrigerator boiler. Remove from stove and 2 hours. Reheat remaining add peanuts. Spread over chip chocolate mixture and spread mixture. Chill and cut. Makes over top. Score several times about 4 1/2 dozen candies. while soft. Freeze or refrigerate. SN ICBUTTERMILK CANDY Mrs. Gerald Rempfer, Menno, SD Thresea Wright, Wentworth, SD Mix in 2 Quart saucepan: 2 cups sugar 3/4 cup condensed milk 1 cup buttermilk 3/4 cup brown sugar 1 teaspoon soda dissolved in 6 tablespoons light corn syrup the milk 2 tablespoons butter 1 teaspoon butter Cook over low heat until 4 teaspoons white corn syrup sugar dissolves. Bring to a 2 cups pecans or walnuts boil over medium heat, Mix together all ingredients stirring often until candy except nuts. Boil until the reachers soft ball stage. mixture forms a soft ball. Remove from heat. Add and mix Stir constantly. Add nuts. well 3 cups coconut. Mix with Pour into a greased 9 x 13 your fingers into cones 1 to inch pan. Cool. Cut into 1 1/2 inches high. Place on squares. wax paper to cool. OATMEAL COCONUT MOUNDS CATHEDRAL WINDOWS Mrs. Francis Beuckens, Renae Keith, Twin Brooks, SD Sioux Falls, SD 6 oz. package chocolate chips 3 cups oatmeal 2 tablespoons margarine 1/2 cup coconut 1 egg 6 tablespoons cocoa 1/4 cup chopped nuts 1 teaspoon vanilla 3 cups colored marshmallows Mix oatmeal, coconut, cocoa 3/4 cup coconut and vanilla together. Melt chocolate chips and In saucepan bring to a boil margarine. Add egg and beat and boil for 1 minute: well. Fold in nuts and marsh­ 1/2 cup milk mallows. Spread coconut on 1/2 cup margarine large piece of aluninum foil. 1/2 cup peanut butter Turn mixture onto coconut and Mix this with the first form into a roll. Wrap and mixture and drop by spoonful freeze. Slice and serve as onto wax paper. Makes 6 needed. dozen. CHOCOLATE TURTLES Lilly Ashdown, Highmore, SD CHOCOLATE SUPRISE CANOY Mrs. Neil Dewhirst, Aberdeen, SD 2 cups sugar l 1/2 cups white corn syrup 6 oz. chocolate chips (melted) 1/4 teaspoon salt. 40 small graham crackers (crushed) 3 cups heavy cream 1/2 cup raisins Pecan halves, about 1 pound 1/2 cup chopped nuts 12 oz. chocolate chips, melted 1 can sweetened condensed milk Combine sugar, syrup, salt Mix and chill (it will be and l cup heavy cream. Cook very stiff). Shape into balls to soft ball stage. Add and roll in powdered sugar. second cup cream; cook to soft Makes about 24 balls. ball stage. Add third cup cream; cook to almost firm, 242 ° on candy thermometer. TING-A-LINGS Cover lightly greased cookie Mrs. Neil Dewhirst, Aberdeen, SD sheet with pecan halves. When caramel has cooled slightly, 1/2 lb. German Sweet Chocolate drop a teaspoonful onto the 2 squares chocolate center of a cluster of 3 or 4 3 cups corn flakes. pecans. Spoon about 1/ 2 Melt choco la te over hot teaspoon melted chocolate over water. Add corn flakes. Drop caramel • Allow to coo 1. by spoonfuls on waxed paper. MICROWAVE COCONUT PEANUT BRITTLE Mrs. Sylvia Ryken, Yankton, SD BUTTER BRITTLES Barbara Plueger, Verdi, MN 1 cup raw peanuts 1/2 cup flaked coconut 2 packets soda crackers 1 cup sugar 1 1/2 cup butter 1/2 cup white corn syrup 1 1/2 cup brown sugar 1/8 teaspoon salt 6 oz. chocolate chips 1 teaspoon baking soda 1/2 cup chopped nuts if desired 1 teaspoon vanilla Crush soda crackers by hand 1 teaspoon butter over bottom of 14 x 10 x 1 In a 1 1/2 quart bowl, stir inch jelly roll pan. Combine together peanuts, coconut, butter and sugar. Bring to a sugar, syrup and salt. Cook 8 rolling boil and boil for 3 minutes at high, stirring well minutes. Pour evenly over crackers, then bake 5 minutes after 4 minutes. Add butter ° and vanilla. Cook 1 minute at 400 . Remove from oven and longer at high. Add baking immediately sprinkle chocolate soda and quickly stir until chips over top. Let melt, light and foamy. Immediately then spread evenly. Sprinkle pour onto lightly buttered nuts over chocolate if baking sheet. Spread out desired. Let cool. Break thin. When cool, break into into bite size pieces or cut pieces. Store in airtight into squares. container. FlJOGE MELTAWAYS CREAMY FlJOGE Zady Meier, Roscoe, SD Barbara Plueger, Verdi, MN 1/2 cup butter Melt in double boiler: 1 square unsweetened chocolate 12 oz. chocolate chips 1/4 cup granulated sugar 1 can sweetened condensed milk 1 teaspoon vanilla Add: 1 egg (beaten) 1 square almond bark 2 cups graham cracker crumbs 1 teaspoon vanilla l cup coconut Pour into an 8 x 8 inch 1/2 cup chopped nuts buttered pan to set. Cut in 1/4cup butter squares. 1 tablespoon milk 2 cups sifted powdered sugar l teaspoon vanilla HEATHfUL FUDGE 11/2 squares unsweetened Sandy Hurd, Brandon, SD chocolate Melt 1/2 cup butter and 1 1 cup honey square chocolate in saucepan. 1 cuo oeanut butter Blend granulated sugar, 1 1 cup carob powder teaspoon vanilla, egg, graham i cup sunflower seeds (raw cracker-crumbs, coconut and preferably) nuts into an ungreased baking 1/2 cup chopped nuts dish. 11 1/2 x 7 1/2 x 1 1/2 1/2 cup raisins inch or square pan 9 x 9 x l 3/4 1/2 cup toasted sesame seeds inch. Refrigerate. 1/2 cup flaked coconut· Mix 1/4cup butter, milk, With a mixer, blend honey, powdered sugar and 1 teaspoon peanut butter and carob vanilla. Spread over crum b together until smooth. Add mixture, chill. the rest of the ingredients Melt 1 1/2 squares and mix well. Press into a unsweetened chocolate and buttered 9 x 9 inch dish or spread evenly over chilled roll into balls. You can roll filling. Chill again. Cut the balls in additional coconut into tiny squares before or finely chopped nuts to completely firm. dress it up if you desire. KNOX BLOX Mrs. Harry Youngdahl, Russell, MN CHOCOLATE MARSHMALLOW NU T purrs Doris Fish, Fedora, SD 3 packages red or green jello 4 packets Knox Gelatin 1 1/2 cups chocolate chips 3 cups boiling water 1/2 cup crunchy peanut butter l cup cold water 2 tablespoons margarine Pour jello into boiling 36 to 40 large marshmallows water and stir very well to 1/2 cup chopped nu ts dissolve it. In about 10 In double boiler combine minutes add the cold water. chips, peanut butter and Pour into a 9 x 13in ch pan margarine. Heat until melted, and let it set up. Cut into stirring until blended. Place squares. marshmallows in 8 inch square pan and pour chocolate mixture over marshmallows. Sprinkle CORN FLAKE KISSES and press nu ts on top. Chill Mrs. Francis Beuckens, until firm. Cut into squares. Sioux Falls SD CREAMY CHOCO-MINT MELTS 1/2 cup white corn syrup Mrs. Wilbur Bos, Hawarden, IA 1/2 cup white sugar 1 cup chunky style peanut butter 1 1/2 lb. white almond bark 3 cups corn flakes 1 cup semi-sweet chocolate chips Combine corn syrup, sugar 1 teaspoon peppermint extract and peanut butter and heat 4 drops green food coloring until melted. Stir in corn 1 to 3 tablespoons cream flakes. Shape into balls or Line bottom and sides of drop by a teaspoon onto wax greaed 12 x 8 inch glass dish paper. with sheet of wax paper. Combine 2/3 of almond bark and PEANUT BUTTER CU PS the chocolate chips in a 4 cup Mrs. Henry J. Niemann, 9lass measuring cup. Microwave Clear Lake, SD (high) uncovered 2 1/2 to 3 minutes or until mixture is 2 2/3cups powdered sugar softened. Stir until smooth. 1 cup margarine, melted Spread half of chocolate in 2 cups graham cracker crumbs bottom of baking dish (allow 1 cup peanut butter remaining chocolate to remain Mix all ingredients well. at room temperature). Place Pat 1 heaping tablespoon mix­ remaining almond bark in 2 ture in a cupcake liner. Melt cups glass measuring cup. 2 cups milk chocolate chips or Microwave (h igh) uncovered 1 chocolate almond bark and 1/2 to 2 minutes or until spread on top. Cool until softened. Stir in extract and set. Can also be spread in a coloring. Mixture will become greased 9 x 13in ch pan. very stiff. Mix in cream until Frost. Cut into squares. it is a spreading consistency. Spread over chilled chocolate DiOCOLATE MINTS mixture. Refrigerate a few Conni e Howard, Bath, SD minutes until dull. Spread remaining chocolate mixture 1 lb. almond bark (wh ite) over mint layer. Chill until 4 oz. unsweetened chocolate set. Before serving, allow to 4 oz. semi-sweet chocolate warm to room temperature. 1/2 teaspoon oil of peppermint Then holding wax paper edges, Melt almond bark and chocolate lift mints from pan. Cut into over low heat until almost serving pieces. Makes about 2 melted. Add peppermint, stir pounds. Note: Mints ne ed to until completely melted. Drop be at room temperature to cut by spoonful into candy paper to prevent candy from cups or drop on wax paper. c.racking. MINTY PA TT IES CREAMY MINT LOG Diane Malone, Erwin, SD Belinda Raml, Goodwin, SD Fondant: 1/2 cup butter, softened 3 tablespoons softened butter 1 box (16 oz.) powdered sugar, 3 tablespoons corn syrup sifted 1/4 teaspoon peppermint extract 3 tablespoons green 1/4 teaspoon salt creme de menthe 2 1/2 cups sifted powdered sugar 1/4 teaspoon almond extract l square semi sweet chocolate, Chocolate Coating: finely grated l 11 1/2 oz. pkg. milk chocolate Beat butter in bowl with chips mixer until smooth. Gradually 1/4 cup shortening beat in sugar, creme de menthe and almond extract. Chill 30 Fondant: minutes. Divide mixture into In small bowl combine butter, 3 parts. Shape one part into syrup, nxtract and salt. a log on the edge of a 12 inch Gradually add sugar and beat piece of wax paper, sprinkle well. Mixture will be top and sides with some of the crumbly. Knead until smooth grated chocolate. Using wax and pliable. Roll to 1/8" on paper as a guide, roll and a board dusted with powdered shape log, coating with more sugar. Using a 2" round chocolate as you roll. Roll cookie cutter, cut into coat thoroughly. Wrap wax circles and place on a wax paper around log. Repeat with paper lined pan. Freeze until the other two parts. Chill hardened (about 15 - 20 minutes several hours or overnight. Remove logs from refrigerator Chocolate Coatin9: and let stand at room temoer­ Melt over hot (not boiling) ature 10 minutes. Unwrap and water the chocolate chips and carefully cut into 1/4 inch shortening. Stir until slices. Layer on plate with smooth. Remove fondant from wax paper between each layer freezer. Spoon 3/4 teaspoon and store loosely covered in on top of each fondant and refrigerator or other cool spread. Chill each, then turn place for 24 hours to harden. over and coat the other side. Refrigerate until ready to serve. PENUCHE NUTS Mary Hanson, Valley Springs, SD NEVER fAIL CHOCOLATE NUT TOffEE Jeanette Moen, Volin, SD 1/2 cup brown sugar 1/4 cup dairy sour cream Spread 1 cup chopped pecans or 1/4 cup ....sugar walnuts on bottom of a 6 x 10 1/2 teaspon vanilla inch pan. 1 1/2 cups walnuts, pecans, Boil for 7 minutes: Brazil nuts 1/2 cup butter In saucepan combine sugars 3/4 cup brown sugar. Stir and sour cream. Cook over low constantly. Pour immediately heat,-stirring constantly until over nuts and let stand for sugars dissolve. Cook to 240 ° just a few minutes. Spread on on candy thermometer or until top 1 6 oz. package chocolate soft ball forms. Remove from chips. Place bread board over heat. Add vanilla and nuts. pan to keep in heat. When Stir until mixture begins to chocolate softens, spread coat nuts. Quickly turn out evenly. Put in refrigerator. onto wax paper. With two After it cools, break into forks, quickly separate nuts; pieces. cool. GLAZm CASHEW CLUSTERS PEANUT CANDY Linda Madden, Amiret, MN Evelyn Berg, Baltic, SD 2 cups sugar 1/2 cup butter 1 cup water 1/ 2 cup flour 1/ 4 teaspoon cream of tarter 1 cups sugar 2 cups toasted cashew nuts 1/ 3 cup milk 1 teaspoon vanilla 1/2 cup peanut butter In a 1 1/ 2 quart saucepan, 1 cup salted peanuts com bine sugar, water and cream 2 cups small marshmallows of tarter. Cook and stir until Combine butter, flour, sugar sugar dissolves. Bring to and milk in saucepan. Boil 5 boil and boil until syrup minutes, stirring constantly. reaches hard crack stage ( 300 ° ). Remove from heat and stir in Remove from heat, stir in peanut butter and peanuts, then cashews and vanilla. Set pan the marshmallows, using as few in larger pan of ho.t water to strokes as possi ble. Spread in ke ep soft. Dr op by tablespoon­ buttered 8 or 9 inch square fuls onto greased baking sheet pan. Refrigerate until firm. to form clusters of 5 or 6 nuts. NUT CLUSTERS Mrs. Francis Beuckens, ALMOND BARK CANDY Sioux Falls, SD Mrs. Fred Hart, Britton, SO 2 beaten eggs 2 lbs. white almond bark 1 1/4 cups powdered sugar 3 cups colored miniature 12 oz. chocolate chips marshmallows 1 small pkg. miniature 3 cups Captain Crunch Peanut marshmallows Butter Cereal 1 cup salted peanuts 2 cups salted peanuts Mix eggs and sugar together. 3 cups Rice Krispies cereal Melt 12 oz chocolate chips Melt almond bark in large in double boiler and add to glass bowl in 22 5 ° oven -­ mixture. Stir well. Add about 20 minutes. Stir in marshmallows and peanuts. other ingredients. Dr op by Mix well and drop by rounded teas poonfuls on wax ta blespoon onto wax paper. paper. Makes about 6 dozen. OiOCOLATE CARMEL CANDY BEEF fl:l)GE Lori Do rris, Woonsocket, SD Mrs. Arlin De mpsey, Sisseton, SD 2 cups sugar 1 cup brown sugar 4 cups sugar 1/2 cup butter or margarine 1 2/3 cups evaporated milk 1 cup corn syrup 3/ 4 cup butter or margarine 12 oz. bag semi-sweet chocolate 1 cup cream or rich milk chips 1/8 teaspoon salt 2 dozen large marshmallows 1 ta blespoon vanilla 1 1/2 teaspoons vanilla 3 squares unsweetened chocolate 1 cup ground beef, browned 2 cups chopped nuts (if desired) (Break up fine while browning). Cut chocolate into small pieces. Add sugar, salt, syrup and cream. . In heavy pan com bine sugar, Cover. Boil 5 minutes. Uncover. milk and butter. Cook over Boil slowly, stirring constantly, medium heat, stirring, until to firm ball stage ( 248° ). Remove soft ball forms in cold water. from heat. Add ring. Pour Remove from heat. Add chips, flavo marshmallows, vanilla and qu�ckly into well-buttered pan in which nuts have been placed, if ground beef. Beat until melted th ey are being used. Cut in squares and pour into a 9 x 13inch before candy sets hard. Wrap in buttered pan. wax paper. WHIT E FUDG E SOUR CREAM Fll>G E Mrs. Burton Plant, Rosholt, SD Karen Heinz, Ipswich, SD 2 cups sugar 1/2 cup dairy sour cream l cup evaporated milk 2 cups white sugar 1/2 cup butter or margarine 1/3 cup white corn syrup 8 oz. white almond bark 2 tablespoons butter l cup small marshmallows 1/4 teaspoon salt 1/2 cup flaked coconut 2 teaspoons rum or brandy 1/2 cup nuts flavoring l teaspoon vanilla 1/4 cup candied cherries - Butter sides of heavy 3 quartered quart saucepan. Add sugar, 1 cup coarsely choppe d walnuts milk and butter. Cook over Combine sour cream, sugar, medium heat to soft ball stage ° corn syrup, butter and salt in (234 ), stirring frequently. saucepan. Bring to a boil Remove from heat and add slowly, stirring until sugar almond bark and marshmallows. dissolves. Boil without Beat until smooth and melted. stirring over medium heat Quickly stir in coconut, nuts until.a little of mixture in and vanilla. Pour into but­ cold water forms a soft ball. tered 10 x 6 x l 3/4 inch pa n Remove from heat and let stand or 2 9 x 9 inch pa ns. Cut 15 minutes, do not stir. Add when cool. flavoring, beat until mixture starts to lose gloss. Stir in POTATO HINTS cherries and walnuts. Quickly Karen Jongeling, Castlewood, SD po ur into a greased shallow pa n. Cool and cut in squares. Boil l small po tato Dr ain and mash well. Add all the po wdered sugar po ssible. Add a few drops of oil of pe ppe r­ HEAVENLY CHOCOLATE BARS mint. Mrs. Albert Loebs, Leola, SD Shape in small flat rounds and pl ace on wax pa per. Di p in 1/2 cup sugar chocolate chips melted with 2 tablespoons cocoa pa raffin wax. Allow to set on 1/3 cup butter wax pa per until thoroughly 1 slightly beaten egg hardened. Store in dry, cool Blend sugar, cocoa, butter pl ace in closed container. and egg in double boiler or saucepan until slightly thickened. Add 20 finely PEANUT BUTT ER fll)G E crushed graham crackers, 1 cup Mrs. Mildred Tekrony, coconut, 1/2 cup choppe d nuts, Clear lake, SD l teaspoon vanilla. Spread on bottom of 8 x 8 inch greased 3 cups sugar pa n and chill well. 1 1/2 cups butter Mix 1/2 cup butter, 1 cup 1 small can evaporated milk po wdered sugar, 1 1/2 teaspoons l cup pe anut butter milk. Mix well. Spread over l 7 oz. jar marshmallow creme pr evious mixture and again l teaspoon vanilla. chill. Bring sugar, butter and milk Melt 1/4 lb. sweet chocolate, to a boil. Lower to medium 1 tablespoon butter. Spread on heat, boil 5 minutes, stirring other layers. Cut in squares constantly. Remove from heat. before chocolate hardens. Add pe anut butter, marshmallow Six pl ain or almond chocolate creme and vanilla. Stir bars melted can be used or together and po ur into 9 x 13 semi-sweet chocolate chips inch pa n. Cool at room tem­ melted. pe rature. Cut into squares. Now you can help control futurerate in creases! Sign up for LOAD MANAGEMENT control.{I that will let your cooperative postpone water heating during selected peak periods . Your participation will help hold down future power costs . Ask your rural electric cooperative about dual fuel heating options which will help you save on heating costs.

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