------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Fudge
Categories: Candies Desserts
  Servings: 20

      3 c  Sugar                             3/4 c  Margarine
    2/3 c  Evaporated milk                    12 oz Semi-sweet chocolate chips
      7 oz Marshmallow creme                   1 c  Nuts (Optional)
      1 t  Vanilla

  1. Combine sugar, milk, and margarine in 2 1/2 qt saucepan; bring to rolling
     boil, stir constantly.
  2. Continue boiling 5 min over medium heat or until candy thermometer
     reaches 234 degrees; stirring constantly to prevent scorching.
  3. Remove from heat; stir in chips until melted.
  4. Add marshmallow creme, nuts and vanilla; beat until well blended.
  5. Pour into greased 9x13" pan.
  6. Cool at room temperature, cut into squares.
  7. Makes approx 3lb.

     Bob Hogan
-----




... ATTENTION:  Elvis has left the echo.





---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Hard Candy
Categories: Candies
  Servings:  1

---------------STIR TOGETHER BEFORE HEATING---------------
      2 c  cane sugar
    2/3 c  light Karo
    3/4 c  water
      1 t  oil flavor* & color
      1 t  or more citric acid**

  Have color/flavor/citric acid ready when finished
  cooking! *More or less, some flavors are stronger than
  others. **Put citric acid in fruit-flavored candies
  for tartness. TEST YOUR THERMOMETER EVERY DAY! To
  test: Place it in cold water & bring to boil. If water
  boils at- say 210 instead of 212, reduce cooking time
  2 degrees. ***I use a TAYLOR thermometer. Wilton sells
  them now. Spray *PAM in molds & on surface. Not too
  much & only once per session.
  USE A THIN PAN, NOT HEAVY! Candy must set a few
  minutes in the pan & the temp will rise, burning the
  candy in a thick pan.
  Bring mixture to boil. Put lid on for 3 minutes <to
  wash down sugar crystals>, add thermometer & DON'T
  STIR. When therm. reaches 285-290D. remove pot from
  stove.Wait for temp. to lower below 260^ before adding
  color/flavor/citric acid. <Will cook flavor out if too
  hot.> Cover pan after adding citric acid so it won't
  fade the taste. I add about 2 ts citric acid.
        DON'T STIR!  Use the tiny viles of Lorann oils.
  Avail. in cake supply shop or drug store.
   I pour the cooked candy into a GUTTMAN candy funnel
  <holds entire recipe.> Thats the quickest way to get
  it in molds befor it cools & hardens. *Of course,
  spray funnel!  I pour some into molds & the rest onto
  my marble slab. The part on the slab: I roll it into a
  long cylinder & cut  into "pillows" w/scissors.
  Dust finished candies with powdered sugar so they won't
  "melt" together.
  There is one very nice sucker mold. It is a white ring
  w/ a slit for the stick. <Don't spray stick.>  All you
  do is spray mold, add stick, fill w/candy, cool &
  remove easily Comes in 2-3 sizes, round or
  heart-shaped. I beleive it is Guttman Brand &
  available here at Sugarcraft. About 2 dz in a pack.
  This is my kids favorite Christmas candy. You will
  want to make several flavors. Experiment on how-much
  flavor. All vary. *Don't add too much on the mints.
  Takes more on the cherry/strawberry/lemon/orange, etc.
  There are at least 50 oil flavors available to choose
  from! Shared by Dolores McCann, Hamilton OH

    Dolores McCann, Prodigy Food & Wine Board
-----



  OLX 2.1 TD  To get a loan, you must prove you don't need it





---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Basic Creme Center
Categories: Candies Base/mix
  Servings:  1

-----------------------MIX TOGETHER-----------------------
  2 1/2 lb Dry Candy Fondant
      1 c  butter
---------------------------ADD:---------------------------
    1/2 c  Whipping cream

  Mix first 2 ingred. & let set overnight <or for several
  hours> tightly covered. Add cream & whip with heavy
  duty mixer or by hand. Divide dough into separate
  bowls. <I divide into 3>.
  Makes nice batch of each. For each bowl, add
  whatever color/flavor, etc you like. Below are some
  ideas: Vanilla cremes: add vanilla ****to taste.
  Chocolate cremes: add melted dark chocolate to taste.
  Mint center: add drops of peppermint oil & pink
  coloring. Black Walnut center: add drops black walnut
  oil & bl walnuts. Peanutbutter cremes: add smooth or
  crunchy peanut butter. Pineapple cremes: add drops
  pineapple oil, chopped candied pineapple & chopped
  pecans. Jelly: add fruit "flavored" jelly into
  candy mold with matching flavored oil w/creme
  center.
  Nut center:
  wrap creme center mix around a nut meat as filling;
  dip in white/tinted, or milk chocolate. Chocolate
  covered cherries <cream type:> wrap creme center  mix
  around a well-drained marachino cherry...be sure the
   cherry is SEALED in the dough, chill & dip in choc.*
  Be sure to dip as soon as removing from fridge. The
  acid in the cherry causes it to start cordialing
  <liquifying> quickly. Will liquify some, but some
  will remain "creamy" because of the butter.
  Coconut cremes: add maccaroon coconut & drops or
  coconut oil For any dipped cremes:
  Form 1" balls, let crust over & dip in compound coating
  chocolate. This is also called "dipping chocolate."
  I prefer the brand "Merckens." It seems to take more
  abuse/ reheating, or getting too hot, etc.
  Dolores McCann, Hamilton Ohio


     Dolores McCann, Prodigy Food & Wine Board
-----




  QMPro 1.01 41-6749  I am not repeating myself. Repeating myself.






------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Raspberry Meringues
Categories: Desserts Candies
  Servings: 36

      3 ea Eggs (Room Temperature)           1/4 t  Cream of Tartar
      1 x  Salt (Dash)                       3/4 c  Sugar
    1/4 c  Raspberry Preserves(Seedless)       6 x  Drops Red Food Coloring

  1. Preheat oven 225 degrees.
  2. Cover cookie sheet with aluminum foil.
  3. In a small bowl, with electric mixer, beat egg whites, cream of
     tartar, and salt until soft peaks form.
  4. Gradually add the sugar, beating until very stiff peaks form, about
     10 minutes.
  5. Add preserves and food coloring and beat one minute at highest speed
     of mixer.
  6. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet.
  7. Bake for two hours.
  8. Cool completely.

     Bob Hogan
-----





 * OLX 2.1 TD * Teamwork is vital. It gives you someone to blame.






Here are some of my family favorites for your
cookbook!  I hope you get many, many more!  Good luck!!
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Microwave Divinity
Categories: Candies, Microwave, Holiday, Family
  Servings: 30

      3 c  Sugar
    1/2 c  Light corn syrup
    2/3 c  -Water
    1/4 ts -Salt
      1    Egg white
    1/4 ts -Vanilla
      1 c  Chopped pecans

   1. In a 3-quart glass bowl, microwave sugar, syrup
  and water on FULL POWER for 12 to 18 minutes, or until
  mixture spins a fine thread.
   2. In another bowl, add salt to egg whites, beating
  constantly until whites are stiff and form peaks.
   3. Slowly pour a thin stream of syrup mixture into
  egg whites, beating constantly until mixture loses
  shine and thickens.
   4. Stir in vailla and nuts. Immediately drop by
  teaspoonsful on waxed paper.
   Source:  Sharp Microwave Oven Cook Book.
   This has been a never-fail recipe for me. The only
  problem I have had is cooking too long; then you had
  better have someone to help you drop the candy before
  it gets too hard.

     Joyce Burton, Prodigy Food & Wine Board
-----





             ***********************************
As tomorrow is January 25th, I'd like to wish all Scots (and would
be Scots and haggis eaters) a very happy Burns' Day.
 * SLMR 2.1a #1952 But, if ye wish her gratefu' prayer, Gie her a haggis.
             ***********************************





------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: English Toffee
Categories: Desserts Candies
  Servings:  2

      4 c  Sugar                               2 c  Butter
      4 T  Vinegar                           1/2 c  Syrup
    1/2 c  Water

  1. Combine all ingredients in a large saucepan and bring to a boil;
     stirring until all dissolved.
  2. Continue to boil without stirring until the mixture becomes a dark
     golden brown.
  3. Testing is accomplished by spooning a few drops of mixture into a cup
     of cold water.
  4. The toffee is complete when it hardens into a crispy ball.
  5. Take off heat and pour into a flat oiled pan to make a layer about 1/2
     inch thick.
  6. When toffee is tepid, score into squares, and when cool break with a
     hammer and store in an airtight container.
  7. Makes approximately 1 1/2 pounds.


       Bob Hogan
-----





 * SLMR 2.1a #1952 Who's the Round Table's roundest knight?  Sir Cumference.






More recipes for the cookbook:

---------- Recipe via Meal-Master (tm) v7.02

     Title: Creamy Mocha Fudge
Categories: Candy, Easy
  Servings:  1

    1/2 c  Cocoa
  3 1/2 c  Icing sugar
    1/4 c  Whipping cream
    1/2 c  Butter
      2 ts Coffee; very strong
    1/2 c  Pecans; coarsely chopped

    Stir together cocoa and icing sugar in large bowl till well blended.
  There should be no lumps. Melt butter over medium heat. Add coffee and beat
  with an electric beater till smooth. Fold in pecans. Turn into wax paper
  lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate
  till set. When set, turn and cut into squares.
  my own recipe, honorable mention 1989 Sherway Gardens Chocolympics

          Anne MacLellan
-----





 * SLMR 2.1a #1952 Aunt Em. Hate Kansas. Hate you. Took dog. Dorothy.





---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Spiced Nuts
Categories: Microwave, Holiday, Family
  Servings:  1

    1/2 c  Dark brn. sugar; firmly pkd.
    1/2 ts -Salt
    1/2 ts Ground cinnamon
    1/4 ts Ground allspice
    1/8 ts Ground nutmeg
    1/8 ts Ground cloves
  1 1/2 tb -Water
  1 1/2 c  Pecan halves; walnut halves;
           Cashews or a combination

   1. In a deep, 2-quart, heat-resistant, non-metallic
  casserole, combine first 7 ingredients (I use a 2
  quart Pyrex mixing bowl).
   2. Heat, uncovered, in Microwave Oven 1 1/2 minutes;
  stir occasionally.
   3. Add 1/2 cup nuts at a time to syrup mixture. Stir
  until well coated. With a slotted spoon lift out nuts;
  drain extra syrup. Place nuts in a shallow, 1
  1/2-quart, heat-resistant, non-metalic baking dish (I
  use Corning Ware). Repeat with remaining nuts.
   4. Heat coated nuts, uncovered, in Microwave Oven 5
  minutes or until syrup begins to harden slightly.
   5. Transfer nuts to wax paper and allow to cool and
  harden.
   This is a family favorite and so easy to make. I
  always use pecans. For years I have filled some type
  of small container and given for gifts.
   Source: Sharp Microwave Oven Cook Book.  

     Joyce Burton, Prodigy Food & Wine Board
-----




  OLX 2.2  She kept saying I didn't listen to her, or something.




For the cookbook.....this is great for lil' kids

             Peanut Butter 'n Fruit Nuggets

        1/2   cup creamy peanut butter
        1/2   cup honey
        3/4   cup dry milk
        1/3   cup chopped peanuts
        1/2   cup raisins
        1/2   cup cornflakes crushed

  Mix peanut butter and honey. Slowly add dry milk. Mix well.
  Stir in peanuts and raisins. Form mixture into 3/4 inch balls. Roll
  balls into cornflakes.

SOURCE: Miss Boyer Ramona Elem. School

      Edee Deeden





                   ********************************
        Thanks a bunch Larry.  I know this'll come in handy.  Now if
        I can get Terri to send me another batch of those booze
        balls she mailed to me...I'll be in 7th heaven.  I'd be in
        8th heaven if I could get Kim Basinger to show up.
                   ********************************





               Lincoln Logs

     Put 1 tbl. peanut butter in a bowl
     Add 1 tbl. plus 1 tsp. each powered milk and powered sugar
     Add 1 tbl. corn syrup and mix well
     Make a log with your hands
     Put the log in wax paper and give it to the teacher.

 Now you may want to increase the measurements to make it worth your
 while, and you may also not want to try and find this teacher. We're
 talking about nine years ago or so, so just have the kids eat 'em.<g>

SOURCE: My daughter, Natasha about the third grade at Ernie Pyle Elem.
        School. I have no idea who the teacher was.

       Edee Deeden





  OLX 2.2  I got everything but the part after "Now listen closely".






---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Chitty-chitty Bang-bang Fudge
Categories: Candies, Holiday, Family, Chocolate
  Servings:  1

      2 c  Sugar
      4 tb Cocoa
    1/4 lb Butter (or margarine)
      2 ts Light corn syrup
      1 cn Evaporated milk, small
      1 ts -Water

   Mix all ingredients and stir over low heat.
   Cook to soft ball stage when dropped in cold water.
   Beat by hand until mixture loses gloss. Chopped nuts
  can be added.
   Pour into a greased 8 x 8-inch pan.  Cut into pieces.
  Cool.
   Good fudge! This was a recipe from the Chitty-Chitty
  Bang-Bang story book read by my son, Curtis Burton,
  while in grade school and has been a family favorite
  since 1970.

     Joyce Burton, Prodigy Food & Wine Board
-----





              ****************************

  Katrina made their first meal together and brought him a dish she had
  prepared and said, "Da two tings I prepare best are meatballs and
  peach pie...." Nels said, "Hmmmm. And vhich vun is dis?"

              ***************************






---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Gramp's Microwave Peanut Brittle
Categories: Candies, Microwave, Family
  Servings:  1

      1 c  Sugar
    1/2 c  White Karo syrup
      2 c  Peanuts
      1 tb Margarine or butter
      1 ts Vanilla
      1 ts Soda
    1/8 ts Salt; optional

   Combine sugar and syrup in a quart microwave
  container and microwave on high for five minutes.
   Remove from microwave and stir in peanuts.
   Microwave on high for two minutes; stir and microwave
  for two minutes; stir and microwave for one minute.
   Remove from microwave. Stir in margarine, vanilla,
  salt and soda.
   Pour onto a buttered cookie sheet and let cool. When
  hardened, break into pieces.
   Recipe from my father, Sam Criswell, who formatted
  this for Meal-Master. 
  
     Joyce Burton, Prodigy Food & Wine Board
-----




             ***********************************
        Ya 'spose we could get Justin Wilson on it.  Next to
        Yosemite Sam, he's my next idol.
             **********************************




Here's another good one--
---------- Recipe via Meal-Master (tm) v7.00 (*P)
     Title: Microwave Fudge (From Sear's Microwave Cookbook
Categories: Candies
  Servings: 36

  1 1/2 c  Sugar
      1 tb Butter
    1/2 c  Evaporated milk
     16    Large Marshmallows
     12 oz Chocolate chips
      1 c  Nuts, chopped
      1 ts Vanilla

  Combine sugar, butter and milk in a 2-quart glass
  mixing bowl.  Cook on roast (70%) for 2 to 3 minutes,
  or until mixture begins to boil.  Remove from oven and
  stir well.  Cook on roast for 2 to 3 minutes, or until
  mixture boils and sugar is COMPLETELY dissolved.  Stir
  in marshmallows (10 miniture marshmallows equal 1
  [ONE] large marshmallow) and chocolate chips and beat
  until smooth.  Fudge sets up rapidly, so don't delay
  when doing this step.  Stir in nuts and vanilla and
  spread mixture into a 8 inch buttered baking dish.
  Cool.  Cut into 1 inch squares.

     Dennis Spivey, Prodigy Food & Wine Board
-----




  SLMR 2.0  Reality; An Illusion Produced By Alcohol Deficiency




---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Hints For Using a Candy Thermometer
Categories: Candies
  Servings:  1

------------------CANDY CLASS, SUGARCRAFT------------------

  ...Learn all the secrets of really GREAT candy making!
  *The first thing that should be done each day, before
  you start, is to TEST YOUR THERMOMETER! To do: immerse
  therm. in cold water. Bring to a boil.
     At sea level water boils at 212 degrees <on a sunny
  day.> If your water boils at 210 degrees, you should
  reduce the cooking time by 2 degrees. Most of the
  time, water boils here about 208 d. Try not to cook
  candies on a rainy day. The barometric pressure, when
  the air is heavy, holds the mercury in your
  thermometer down. "Make candy when the sun shines,"
  motto of a good candy maker. *I recommend a TAYLOR or
  WILTON thermometer. Use a thin (good quality) pan for
  candies that MUST STAY IN THE PAN for any length of
  time for cooling. If you leave the thermometer in the
  pan, you may notice the temp. rising even after the
  candy is removed fro the stove. Using a heavy pan,
  your candy will burn, in this case.       Use a HEAVY
  PAN for fudges, fondants, etc., that are to be dumped
  immediately. Dolores McCann, OH-- teacher.

     Dolores McCann, Prodigy Food & Wine Board
-----





              *********************************************
          What?  Bee EYEBALLS?  Bee eyeballs in the beer?  I could
          take an antenna or two, but I cannot abide by eyeballs
          in anything I intend to put into my stomach.  Yeeech.

        I don't ever wanna hear anything about me being a sick puppy
        again...  };)
              *********************************************





---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Cooked Fondant
Categories: Candies
  Servings: 20

      5 c  sugar
      1 c  Coffee Rich or Half & Half
      1 c  cream (no sub!)
      4 tb margarine or butter
    1/2 t  Cream of Tartar

  Combine butter, sugar, Coffee Rich, cream & Cream Of
  Tartar in a heavy saucepan. Stir until sugar is well
  moistened. Place on high heat. Bring to boil then
  cover mixture for 2-3 minutes (to prevent sugar
  crystals from forming). Uncover & place thermometer in
  boiling mixture. COOK WITHOUT STIRRING. Wipe any
  crystals from sides of pan. Cook to exactly 236
  degrees.   Immedietely pour out onto a marble slab.
  When heat is no longer coming from the mass of
  candy...test it with your finger tips or wrist...when
  the dents made with your fingers remain for a little
  time instead of filling in immedietely & candy is luke
  warm, candy is ready to work. Work fondant with candy
  paddle until it sets up. Allow it to rest 15 minutes,
  covered. Then knead it until perfectly smooth. Like
  magic, the "crumbs will turn to wonderful creamy candy!
    Form into a ball, place on Saran wrap & into a bowl
  that can be tightly sealed.
   This fondant is best if kept a day or so before
  using, but may be used I Hints:   For stiffer fondant,
  cook 1-2 degrees more.    Freezing makes it sticky.

     Dolores McCann, Prodigy Food & Wine Board
-----






  SLMR 2.0  Of all the things I've lost, I miss my mind the most..!!






---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Jelly Candies
Categories: Candies
  Servings: 12

----------------------IN A SMALL PAN----------------------
  1 3/4 oz dry fruit pectin (Sure Jel)
    3/4 c  water
    1/2 t  baking soda
--------------------IN A 2ND LARGER PAN--------------------
      1 c  sugar
      1 c  light Karo
      1 ea Flavor/color/citric acid

  1. Lightly grease candy molds, or spray with PAM, and
  sprinkle with    ganulated sugar.
     In 1st saucepan, combine fruit pectin, water &
  baking soda; set aside.    In a 2nd pan, combine sugar
  & corn syrup, mixing well. 2. Cook both mixtures,
  stirring alternately until foam subsides in the
     soda mixture, about 5 minutes. 3. Pour pectin
  mixture in a slow, steady stream into the boiling
  sugar    mixture, stirring constantly.  Boil & stir
  for one minute more. 4. Remove from heat stir in
  flavoring, food color & 1/2 teas. citric acid. 5. Pour
  into prepared molds. Let set for 24 hours.  Remove
  from molds. Let    stand for at least a day before
  packaging. ***You can use juice of a lemon for
  flavoring if you wish. Color some, leave some clear
  (for a rind). Molds are available at cake supply shops
  for the famous "orange slice" candies. Dolores
  McCann,OH-- from Harold Guttman

     Dolores McCann, Prodigy Food & Wine Board
-----




                  *********************************
Ya! And I seriously considered it! <g>  By the way....do you happen to
know where I can get muskrat around here?????
                  *********************************




---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Toffee
Categories: Candies
  Servings: 12

  1 1/2 c  margarine
    1/2 c  butter
  1 1/2 c  granulated sugar
      1 c  water
  1 1/2 t  salt
      1 c  Eng walnuts;or almonds/chopd
------------------------HAVE READY:------------------------
      1 t  soda
--------------------ADD AFTER FINISHED:--------------------
    1/2 lb Dipping chocolate
    3/4 c  Pecans (for top)
  *Have soda ready at the stove to add at once.
  **Stirring constantly between 236 d. & 290 d. prevents
  butter from separating. No good if this happens.
  Melt butters slowly; add sugar, water and salt.  Cook
  at low heat, stirring constantly until it reaches 212
  degrees. STOP STIRRING until candy reaches 236 degrees.
  Add the walnuts and stir constantly until candy
  reaches 290 degrees. Remove from heat and add soda,
  stirring well. Pour onto buttered cookie sheet.
   Immediately cut into squares. Will run back together,
  but can be cracked where cut. Add dipping chocolate
  wafers on top. They will melt & you can spread them
  out. Sprinkle nuts on top (opt.) Dolores McCann, OH

     Dolores McCann, Prodigy Food & Wine Board
-----





  OLX 2.1 TD  My other brain's an Einstein.





---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Peanut Brittle
Categories: Candies
  Servings: 12

      3 c  sugar
      1 c  water
    1/2 c  light Karo
---------------------COOK TO 230D.;ADD---------------------
    1/4 c  butter
  1 1/2 c  raw peanuts
---------------REMOVE FROM HEAT;ADD QUICKLY---------------
      1 tb soda
      1 t  vanilla

   In a heavy saucepan, combine sugar, water and Karo.
   Stir constantly until it threads.
   Add butter and peanuts slowly so that the mixture
  continues to boil. Cook slowly to 300 degrees,
  stirring occasionally.  Remove from heat; quickly add
  soda and vanilla.  (It will foam up.) Turn onto 2
  buttered baking sheets or buttered marble slab.
  Stretch with fork.  Cool.  Break up.  Makes about 3
  lbs. Dolores McCann, OH

     Dolores McCann, Prodigy Food & Wine Board
-----


