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February 10, 2014
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Rocky Mountain Recipes 2-10-14

Peppermint Kisses
Marcey Dyer • Pierce, Colo.
4 Egg whites
1/8 t. Cream of tarter
1-1/2 c. Powdered sugar
1 drop Red food coloring
1/4 t. Peppermint extract flavoring
Heat oven to 225 degrees. Line baking sheet with parchment paper, set aside. Beat egg whites and cream of tarter until stiff. Add powdered sugar and food coloring. Whip for 3-4 minutes or until mixture is stiff. Fold in peppermint extract. For each kiss, use spoon to drop about 1 teaspoon or mixture, swirling the top, onto prepared baking sheet. Bake for 40-45 minutes or until kisses are dry and tips show some cracks. Cool completely. Store in airtight container at room temperature. Makes about 5 dozen.

Marlene Maurer • Lakewood, Colo.
12-16 oz. Pecans or cashews
1 bag Caramels
4 blocks Chocolate CandiQuik
Unwrap and melt caramels over low heat. In the meantime, put nuts on a lightly greased cookie sheet. Arrange them in sets of three meeting in the middle or very coarsely chopped in a group. Pour a teaspoonful of caramel on each cluster, making sure to cover then enough to stick together. Let set until cooled. Melt chocolate in a saucepan over low heat until melted. Take a teaspoon and put enough chocolate to cover the caramel. Let set until cool and not sticky to the touch. Makes about 4 dozen.

Lemon Snowballs
Joyce Ramey • Greeley, Colo.
1/2 c. Butter, softened
2/3 c. Sugar
1 Egg
1/4 c. Lemon juice
1 Tbsp. Lemon peel, grated
1-3/4 c. Flour
1/4 t. Soda
1/4 t. Cream of tarter
1/4 t. Salt
1/2 c. Almonds, finely chopped
Confectioners sugar
Cream butter, sugar and eggs until well blended. Add lemon juice and peel. Combine flour, soda, cream of tarter and salt. Stir into creamed mixture. Add almonds. Cover and refrigerate dough for at least 1 hour or overnight. Roll into 1-inch balls and place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove immediately to wire racks. Cool for 5 minutes then roll in confectioners sugar. Makes 3 dozen.

Coconut Bonbons
Sharon Raasch • Imperial, Neb.
3 lbs. Powdered sugar
14 oz. Coconut
1 lb. Butter, melted
12 oz. Chocolate, butterscotch, vanilla or cherry chips
1/2 square Paraffin wax
Mix ingredients together. Shape into balls. Put toothpicks in each ball and freeze until firm. Melt chips and add paraffin wax. Dip frozen balls into mixture and place on wax paper to dry.

Chocolate Truffles
Terry Valdez • Henderson, Colo.
10 oz. Semi-sweet chocolate, finely chopped
1 c. Heavy cream
4 Tbsp. Butter, unsalted, room temperature
1 Tbsp. Light corn syrup
1/2 c. Cocoa powder
Heat chocolate in microwave until almost melted. Bring cream to a boil then pour over chocolate, stirring until smooth and shiny. Stir butter in slowly. Sir in corn syrup. Line and 8-by-8-inch baking pan with plastic wrap. Pour in the mixture and press more wrap over the top. Cool in refrigerator for 2 hours. Line a baking sheet with waxed paper. Turn out the cooled mixture onto a cutting board, remove wrap and cut into cubes or scoop out rounded spoonfuls. One by one, roll pieces between your palms to form balls. Roll in cocoa powder and place on lined baking sheet. Refrigerate and serve cold. * Variations for coating: cocoa powder, melted chocolate, powdered sugar, chopped nuts, sprinkles, chopped coconut, cookie/cracker crumbs, chopped chocolate chips or crushed candy.

Cherry Mash Candy
Iola Egle • Bella Vista, Ark.
2 c. Sugar
2/3 c. Evaporated milk
1/2 c. Butter
1 t. Vanilla
3/4 c. Peanut butter, chunky
Dash of salt
12 large Marshmallows
6 oz. Cherry chips
12 oz. Chocolate chips
In a saucepan mix sugar, salt, evaporated milk, marshmallows and butter. Boil for 5 minutes. Remove from heat and add cherry chips. Spread in a 9-by-12-inch baking dish. Melt chocolate chips with peanut butter. Spread over cherry mixture. Refrigerate and cut into squares.

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The Fence Post Updated Feb 11, 2014 11:04AM Published May 19, 2014 02:19PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.