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December 30, 2013
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Plains Edition Recipes 12-14-13


Christmas Wreath
Kay Bedlan, Lewellen, Neb.
1/2 c. Butter
30 large Marshmallows
1/2 t. Green food coloring
1 t. Vanilla
4 c. Corn flakes
Red Hot candies
Melt butter and marshmallows. Add green food coloring and vanilla. Stir in corn flakes. Butter hands and drop by spoonfuls on waxed paper. Form into wreaths and add Red Hots.

Chocolate Walnut Fudge
Sharon Raasch, Imperial, Neb.
1/2 c. Butter
1 c. Semisweet chocolate chips
1 t. Vanilla extract
2 c. Sugar
1 (5 oz) can Evaporated milk
10 large Marshmallows
1 c. Walnuts, chopped
Place butter, chocolate chips and vanilla in a mixing bowl, set aside. In a medium saucepan, over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook for 6 additional minutes, stirring constantly. Remove from heat. Pour marshmallow mixture over contents in mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into a buttered 8-by-8-inch pan. Refrigerate several hours until firm.

Date Balls
Chris Bryant, Johnson City, Tenn.
1/2 lb. Dates, chopped
1 stick + 1 Tbsp. Margarine
3/4 c. Sugar
2 c. Rice Krispies
1/2 c. Nuts, chopped
Powdered sugar, sifted
Cook dates, margarine and sugar over medium heat until thick. Add cereal and nuts. Roll into small balls and coat with powdered sugar.




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The Fence Post Updated Dec 30, 2013 01:59PM Published Mar 24, 2014 02:53PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.