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Easy Rocky Road Fudge

January 28, 2016
  • IMG_0770r12 oz (2 cups) semisweet chocolate chips
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla
  • 3 cups marshmallows
  • 1 cup coarsely chopped walnuts

Stir and melt chocolate chips and sweetened condensed milk over low heat just until melted. Remove from heat; stir in vanilla. Fold in marshmallows and nuts. Press into a buttered 13×9.

Honey Balls

January 21, 2016
  • Stuffoli1 cup honey
  • 1 cup dry milk
  • 1 cups peanut butter
  • Crushed peanuts, wheat germ or chocolate sprinkles

Mix honey, milk and peanut butter; shape into small balls. Roll into peanuts. Can also be shaped into logs and sliced after firm

Edna Miller, Snover, MI

Almond Bark Treats

January 14, 2016
  • almond+bark+stack2 1/2 lb almond bark (white chocolate)
  • 1 cup peanut butter
  • 3 cups Rice Krispies
  • 3 cups miniature marshmallows
  • 3 cups salted peanuts

Melt bark and peanut butter together. Cool slightly; add cereal, marshmallows and peanuts. Stir together then drop by spoonfuls onto wax paper.

Cream Cheese Jam Bars

January 7, 2016
  • bbryjambars1k3-770x5742 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 egg, beaten
  • 8 oz cream cheese, softened
  • 1/2 cup jam

Combine all but cream cheese and jam; mix well. Press 2 cups of crumbs in a greased 13×9 pan. Blend cream cheese and jam until smooth. Spread evenly on crust. Sprinkle with reserved crumbs. Press down lightly. Bake at 350° for 25 to 30 minutes. Cool.

Cherry Squares

December 31, 2015

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  • 1 cup butter or margarine
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 cups flour
  • 1 1/2 tsp vanilla
  • 1/2 tsp lemon extract or use 2 tsp vanilla
  • 2 cups cherry pie filling

Cream butter and sugar. Add eggs; beat until fluffy. Beat in flour and extract. Spread in a greased 15×10 jellyroll pan. Mark 24 or 28 squares on surface of batter. Spoon pie filling into the center of each square. Batter will puff around filling with baking. Bake at 350° for 30 minutes or until bars are firm and golden. Cool before removing from pan. Sprinkle with powdered sugar; cut into squares.

Mrs. James Kulp, Unity, WI

Hermit Cookies

December 24, 2015
  • images2 cups raisins
  • 1 cup water
  • 1 tsp baking soda
  • 1 cup shortening
  • 2 cups sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 3 eggs
  • 1 tsp vanilla
  • 4 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Boil raisins in water; drain and save 1/3 cups liquid. Cool raisins; add soda to them. Combine shortening, sugar and spices. Add eggs, 1 at a time, beating after each addition. Add vanilla and reserved liquid. Stir in flour, baking powder and salt. Add raisins. Chill. Drop by tablespoon on greased cookie sheets. Bake at 375° for 12 to 15 minutes. Don’t all to brown or will crisp. To store, place wax paper between layers.

Edna Miller, Snover, MI

Black Walnut Tea Cookies

December 17, 2015
  • b61561b2cbaa0b7df0ede3bd7da69f9a1 lb black walnuts
  • 1 lb brown sugar
  • 3 eggs
  • 1 cup flour

Grind nuts fine. Combine all ingredients; dough will be sticky. Roll dough into balls the size of a small nut and place on ungreased cookie sheets. Pat flat. Bake at 375° for 8 to 10 minutes. This is an old recipe made at Christmas time.

Cretora Bear Hilty, Elida, OH