C6—Lancaster Farming, Saturday, April 11,1981
Bone On The Range A
Make your own Easter candy
Candy is almost as much a part
of Easter tradition as Easter eggs,
Peter Cottontail, and lilies are.
Bo* candy has to be the sweetest
tradition of them all In almost
every store you can see rows of the
delectable chocolate lining the
shelves
But because candy is so ex
pensive, why not try making your
own sweets’ Kids will love to wake
up on Easter morning and find
these goodies in their Easter
baskets And if these don't satisfy
your craving, look further in
section C for instructions on
making your own chocolate rabbits
and eggs
EASY, RICH
CHOCOLATE CANDY
11/2 c chocolate chips
1/2 c. peanut butter
3T oleo
1 bag large marshmallows
Place marshmallows in a foil
hned pan Mix rest of ingredients
in sauce pan and melt over low
heat Pour over marshmallows
and chill
Miriam Martin, Ephrata
CREAM CHEESE CANDY
Mash a 3 ounce package of
cream cheese with 1/2 teaspoon of
any kind of flavoring and food
color you wish Then mix 21/2 cups
of lOx sugar with the cheese Use
your hands to mix it well Shape
like Easter eggs, roll in sugar,
chopped nuts, or coconut Lay on
cookie sheets to dry
Linda Esh, Christiana
Cook’s
Question
Comer
QUESTION -1 would like a recipe for fortune cookies. I have
an idea they are quite simple to make and would be fun for an
oriental meal.
Donna Erals, R 2 Box 300, Wellsburg, NY
QUESTION - Does anyone have a recipe for making cottage
cheese from whole milk 7
Mrs. J. Ryan, 717 R 73, Maple Shade, NJ
QUESTION - I would like a recipe for crackers and graham
crackers that taste like the bought ones. Can anyone help?
Marion Martin, New Holland, 17557
ANSWERS - We receiverd so many answers this week that we
had to throw them in a hat and pick one of each! The rest we
sent to the people requesting that particular recipe. Find an
swers for blue cheese dressing, macaroni salad, wet-bottom
shoo fly pie, yogurt and crumb top apple pie.
April
18 Treat yourself to lamb
25 Honey recipes
May
2
Chicken
Some fishy recipes
EASTER EGG FONDANT
1c hot mashed potatoes
1c shredded coconut
3 pounds powdered sugar
2T butter
11 vanilla and maple flavoring
Combine ingredients and shape
into eggs by using a tablespoon
Let chill Then dip into melted
chocolate
Susanna Trayer, Hartley, D 1
PEANUT WHITE FUDGE
3 c sugar
3T white Karo
1c milk
2T butter
It vanilla
Boz peanut butter
11 vamlia
8 ounces (1 cup) peanut butter
8-10 ounces marshmallow creme
Cook sugar. Karo, milk and
butter to soft ball stage Add
remaining ingredients and stir
well Put in buttered 13 x 9 inch
pan
CREAM CHEESE
PEANUT BUTTER EGGS
1/4 pound margarine
1/2 pound cream cheese
2 boxes 10 x sugar
1/21 salt
1/21 vanilla
11/2 c peanut butter
Beat all ingredients together
Shape into eggs Then coat with 8
ounces of chocolate chips to which
1/3 bar of parrafm has been melted
in top of double boiler
Mrs. Daniel Gelunan, New Holland
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t 7
Recipe Topics
Jane Blymire, Windsor
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EASTER CANDY
21/2c sugar
1/2 c white syrup
1/2 cup cold water
Boil the above until it forms a
hard bail in cold water Beat 2 egg
whites and add above Beat until
light Then to 1/2 of mixture, add 1
c of shredded coconut and to the
other half, 1 c of chopped nuts and
maraschino cherries. Mix as soon
as cool enough Mold into egg
shape, using powdered sugar to
mold them Cover with melted
semi-sweet chocolate
Lavina Esh, Christiana
NO-COOK RUM BALLS
4 c crushed vanilla wafers
1c chopped walnuts
1 can flaked coconut
1 can condensed milk
1/4 c rum
confectioners sugar
Combine crumbs, nuts and
coconut .Add milk and rum, mix
well Chill 4 hours or overnight
Dip palms -of hands in con
fectioners sugar Shape by
teaspoons into one inch balls Roll
in confectioners sugar Cover and
store in refrigerator 24 hours They
can be rerolled in sugar before
storing They will store well in the
refrigerator for several weeks
Barbara Russell, Pine Bush, NY
WHITE NUT FUDGE
1 can canned milk
4 c sugar
1/2 pound butter
3/4 c white corn syrup
IT. vinegar
pinch of salt
1 heaped T. of corn starch
2 c nuts finely chopped
Mix all ingredients except nuts
Cook over very low heat, stirring
often until forms a soft ball
Remove from heat and add nuts
Beat by hand vigorously until
ready to pour Pour into greased
platter or shallow pan and cut into
one inch squares when cool Candy
cooks better in a heavy pan
Louise Neff, Center Hall
LAYER BARS
1/2 c margarine
11/2 c graham cracker crumbs
1-14 ounce can condensed milk
1-6 ounce pkg chocolate chips
1/2 c coconut
1c finely chopped nuts
Preheat oven to 350 degrees
Melt butter and put in dish Next
put on crumbs Pour milk over
crumbs, then chocolate chips Next
layer coconut and last the nut
Press down gently Bake 25 to 30
minutes until lightly browned at
375 degrees Cool before cutting
in bars
PUFFED WHEAT
PEANUT IREAT
5 c puffed wheat
1/2 c salted peanuts
1/4 c margarine
1/3 c peanut butter
3 c miniature marshmallows
Heat puffed wheat in shallow
baking pan in moderate oven (250
degrees) about 10 minutes Put
butter, peanut butter and mar
shmallows in saucepan and melt
over low heat Put puffed wheat in
large bowl and pour hot mixture
over it mixing until evenly coated
Press firmly in greased pan Cool
and cut in bars
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These chocolate rabbits were made from molds. Making
your own candy is not only a money saver, but also a fun
hobby to undertake.
All the candy in the box above is homemade. Surprised?
You’ll also be surprised at how easy they were to make. Try
some of the recipes on this page and others from a candy
making workshop
Answers to Cook’s Question
Corner consist of five recipes this
wgek Included are two pies and
macaroni salad which might be
good for your Easter meal.
JAMIE’S
' BLUE CHEESE DRESSING
1 quart salad dressing
1/21 black pepper
1/41 garlic salt
1/4 pound blue cheese
1/41 dry mustard
1/4 c sour cream
Very important to mix slowly
with mixer only 1/4 minute
Mrs. Raymond Lmdell,
Wilmington, Del.
WET-BOTTOM
SHOO-FLY PIE
1 c flour
1/4 c coconut 4
2/3 c. brown sugar
IT. shortening
Combine above ingredients
Save 1/2 c of crumbs for top and
then add the following
1c molasses
3/4 c boiling water
1 egg beaten
It soda
Mix all together and put into a 9
inch pie shell Put crumbs on top
Bake 10 minutes at 375 degrees
then 30 minutes at 350 degrees
Mrs. John Horning, Lebanon
Cook's Comer
Crust
2 c flour
2t salt
1/3c lard
5-6 T water
Filling
1 quart apple slices in syrup
2T brown sugar
IT cornstarch
1/21 cinnamon
Topping
1 c flour
1/2 c brown sugar
1/2 c butter
Cut lard into flour and salt until
coarse Add water Knead Divide
in two portions. Roll and fit into pie
plates
Mix appleshces, syrup, brown
sugar, com starch, and cinnamon
Divide between pie crusts.
Mix flour, sugar and butter until
coarse crumbs. Spread over apple
mixture Bake at 375 degrees for 20
to 25 minutes
1
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CRUMB TOP
APPLE PIE
(Turn to Page C 8)
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