GINGER SYRUP/CANDY (ginger candy & ginger ale)

Ginger Syrup/Candy

½ lb ginger, peeled and thinly sliced (about ¼” thick)
2 cups granulated sugar + ¼ cup for candy
2 cups water
2 tsp ground ginger (optional: ground ginger will make it spicier)

The easiest way to peel your ginger is to use a spoon! Just use the bowl of the spoon to scrape the peel off.

In a medium heavy saucepan, combine 2 cups sugar, ground ginger (if using) and water. Stir until sugar is mostly dissolved. Add ginger slices. Gently simmer for approx. 1 hour, or until ginger is softened (I tasted mine to see if it was tender enough). Line a small sheet pan with waxed or parchment paper. Spread remaining ¼ cup of sugar on lined pan. When ginger is done, remove it with a slotted spoon or tongs to the prepared pan. Toss ginger pieces in sugar and spread out on a cooling rack to dry (this may take several hours or overnight). Store the candied ginger in a sealed container after it is dried. Allow the ginger syrup to cool, then refrigerate in a sealed container.

 

To make ginger ale: Add 2-4 generous tablespoons of ginger syrup to a large pint sized glass. Top with seltzer or sparkling water. You may also want to add a slice of lime and garnish with candied ginger.

 

COOKIE DOUGH TRUFFLES

From the Taste of Home Cooking School

COOKIE DOUGH TRUFFLES
yield: 33 truffles
prep: 1 hour + chilling time

1/2 cup butter, softened
...3/4 cup packed brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 pounds dark chocolate candy coating, coarsley chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-inch balls (I use a small cookie scoop) place on waxed paper lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm. ***if you choose my method of using a small cookie scoop after chilling you will want to roll them into balls as they will flatten slightly in the fridge****

In a microwave-safe bowl, melt the candy coating according to package directions; stir until smooth. Dip the balls in coating, allowing excess to drip off; place on waxed paper lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

BROWN BAG MICROWAVE CARAMEL CORN

BROWN BAG MICROWAVE CARAMEL CORN

1/2 cup butter
1/4 cup corn syrup
1 cup brown sugar
1/4 tsp salt
1/4 tsp soda
4 to 6 quarts of popped corn

Combine butter, syrup, salt and brown sugar in 8 cup measuring bowl or 3 quart mixing bowl. In microwave bring to a boil and then cook for 2 minutes. Stir in baking soda. Pour over popped corn in a large grocery bag that has been sprayed with pan coating. Stir lightly to comine. Put bag in microwave and cook 2 minutes stirring after 1 minute. Remove from microwave and spread out on a cookie sheet to cool. Break apart.

PECAN GRAHAM GOODIES

Posted by Jacquetta

Pecan Graham Goodies

1 1/2 packets (1/2 box) Graham crackers
1 Stick Butter
1/2 cup sugar
1/2 cup pecans or more if you like

You need a jelly roll pan for these. Line with parchment NOT aluminum foil. If you do not have parchment, place cooling racks over waxed paper and place hot crackers immediately onto racks.

Preheat oven to 350

Line pan with Grahams.

In small sauce pan melt butter and sugar, boil 2 min. add nuts
Pour immediately over grahams, spread evenly.

Bake for 10 min. or until mixture on grahams bubble.

Immediately remove from pan as directed above.

The are great!!! They are a hit every where I take them and they are so easy to make.

PEANUT PATTIES

Posted by Melissa Brewer

Peanut Patties

1/2 cup water
3 cups sugar
1 cup white Karo
3 cups raw peanuts
1 tsp vanilla
dash salt
1 stick oleo
red food coloring

Bring to boil first 4 ingredients & boil 7-8 minutes
Remove from heat & stir remaining ingredients
Beat till creamy and drop by spoonful onto wax paper

OREO TRUFFLES

Oreo Truffles are the white balls

OREO TRUFFLES
(not sure if it's a candy or cookie...so I'm posting in both)

one 18oz bag of Oreo sandwich cookies
one 8oz block of cream cheese, softened
one 20oz package of white almond bark

Crush Oreos using a food processor or food chopper. Set aside.
Whip cream cheese with electric mixer until fluffy.
Thoroughly mix Oreo crumbs with cream cheese.
Roll into balls and freeze for approx 30 mins to 1 hour.
Melt almond bark. Dip frozen Oreo balls into almond bark to coat. Place on waxed paper covered cookie sheet until set. Refrigerate until ready to eat.

MICROWAVE PEANUT BRITTLE

MICROWAVE PEANUT BRITTLE

1 cup raw peanuts
1 cup sugar
1/8 tsp salt
1/2 cup white corn syrup
1 TBSP margarine
1 tsp vanilla
1 tsp baking soda

1. Stir together peanuts, sugar, salt and syrup.
2. Cook in microwave on high for 8 1/2 minutes, stopping at the end of 4 minutes to stir and turn the dish.
3. Stir; add margarine and vanilla. Stir; and microwave 1 1/2 minutes.
4. Remove from microwave; add soda, mix well.
5. Pour out on foil. Let cool completely before breaking.

CINNAMON CANDY POPCORN

CINNAMON CANDY POPCORN

8 quarts plain popped popcorn
1 cup butter or margarine
1/2 cup light corn syrup
1 package (9 ounces) red-hot candies

Place popcorn in a large bowl and set aside. In a saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat. Stirring constantly. Boil for 5 minutes, stirring occassionally. Pour over popcorn & mix thoroughly. Turn into two greased 15x10x1" baking pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from pans & place on waxed paper to cool. Break apart; store in airtight containers or plastic bags.

CREAMY CARAMELS

CREAMY CARAMELS

1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla extract

Line an 8" square pan with foil, butter the foil and set aside. Combine sugar, corn syrup & butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat & stir in milk. Reduce heat to medium low and cook until candy thermometer reads 238 degrees (soft ball stage), stirring constantly. Remove from the heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan & cut into 1" squares. Wrap individually in waxed paper; twist ends. Yield: 64 pieces.

PERFECT PEPPERMINT PATTIES

PERFECT PEPPERMINT PATTIES

1 box (1 lb) confectioners' sugar
3 TBSP butter or margarine, softened
2 to 3 tsp peppermint extract
1/2 tsp vanilla extract
1/4 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
2 TBSP shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1" balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4"; chill for 30 more minutes. In a double boiler or microwave safe bowl, melt chocolate chips and shortening. Cip patties; place on waxed paper to harden. Yield: about 5 dozen.

CHOCOLATE BARS

This recipe was passed on to me by my 80 year old sunday school teacher way back when I lived in Oklahoma!  What a TREAT!!!  We love these chocolate bars!!!

CHOCOLATE BARS (tastes like toffee)

Place soda crackers on cookie sheet lined with foil. Boil 1 cup of butter and 1 cup of brown sugar for 2 minutes. Pour over crackers and bake at 400 degrees for 5 minutes. Pour chocolate chips and chopped nutes on top and spread. Cool and refrigerate.