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December 30, 2013
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Chow Mein Noodle Cookies Teri Bielenberg • Longmont, Colo.


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.

Chow Mein Noodle Cookies
Teri Bielenberg • Longmont, Colo.
12 oz. Butterscotch chips
12 oz. Chocolate chips
4 c. Chow mein noodles
1-1/4 c. Nuts, chopped, optional
Melt chips together in microwave, (1 minute on hight then stir, then use 30 second intervals, stirring well each time) until completely melted. Add noodles and nuts. Drop by teaspoons onto waxed paper covered cookie sheets.

Candied Pecans
Gloria Girard • Hammond, Ind.
24 oz. Pecans halves
2 Egg whites
1 c. Sugar
Dash of salt
1 stick Margarine
Beat egg whites until stiff. Slowly add sugar and salt. Meanwhile, melt margarine in a 9-by-13-inch pan. Pour nuts into egg white mixture and mix to coat. Pour into buttered pan. Bake at 325 degrees for 30 minutes, stirring every 10 minutes. Cool and store in covered containers.

Million-Dollar Fudge
Marcey Dyer • Pierce, Colo.
4-1/2 c. Sugar
Pinch of salt
2 Tbsp. Butter
12 oz. Evaporated milk
12 oz. Semisweet chocolate chips
12 oz. Sweet milk chocolate, broke in pieces
1 pint Marshmallow cream
2 c. Nuts, chopped
Mix sugar, salt, butter and evaporated milk in large heavy pan. Bring to a boil. Boil for 8 minutes, stirring constantly to prevent scorching. Place chocolate chips, sweet chocolate pieces and marshmallow cream in a large bowl. Pour boiling syrup over ingredients in bowl. Beat with spoon until chocolate melts. Add nuts. Pour into a buttered 9-by-13-inch pan. Let stand several hours before cutting. Makes 5 pounds.

Fruit Cake
Terry Valdez • Henderson, Colo.
2 c. Nuts, coarsely chopped
2 lbs. Dried fruit, chopped (dates, pineapple, dark and gold raisins)
1 c. Maraschino cherries
3/4 c. Flour
3.4 c. Sugar
3 Eggs
1 t. Vanilla
1/2 t. Powdered sugar
1/2 t. Salt
Mix nuts and fruit. In a bowl, mix flour, sugar, powdered sugar and salt. Add to fruit mixture until coated. Beat eggs until foamy. Stir in vanilla. Fold in fruit mixture. Pour into greased and waxed paper lined bread loaf pan. Bake at 300 degrees for 1 hour and 35 minutes. Cool for 10 minutes before removing to wire rack.

Christmas Wreaths
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.




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The Fence Post Updated Dec 30, 2013 02:38PM Published Mar 31, 2014 10:00AM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.