Peanut Butter Pretzel Balls

1 cup crushed pretzel sticks
1 cup mini chocolate chips
1 cup creamy peanut butter
1/2 cup non-fat dry milk powder
2 tablespoon honey

Directions:
In a medium bowl, combine 1/4 cup of the pretzels, chocolate chips, peanut butter, milk powder, and honey. Mix well and shape into small balls. Roll each ball in remaining crushed pretzels. Makes about 20 balls.

Prize-Winning Popcorn Balls

1/2 pound popcorn, popped 2/3 cup corn syrup 2 cups sugar 2/3 cup boiling water 2 teaspoons cream of tartar

2 tablespoons vinegar 2 tablespoons melted butter 2 teaspoons vanilla flavoring 1/8 teaspoon baking soda

Directions:
Remove and discard any un-popped or partially-popped kernels from the popped corn. (This is important!) Place the remaining (fully-popped) corn in a large pan. In another saucepan, combine syrup, sugar, water, and vinegar. Heat to boiling over high heat. Boil to soft crack stage (275-280° F.) Remove from heat and add butter, baking soda, and vanilla. Pour over popcorn. Working quickly with buttered hands, press the popcorn mixture into balls.

Notes:
Adaptation of a"Prize Winning Recipe" for popcorn balls credited to Winifred J. Wells of Mooers, New York, in The Household Searchlight Recipe Book. (Copyright 1947 by Arthur Capper, Capper Publications, Inc. of Topeka, Kansas.)

Baked Caramel Popcorn

4 quarts freshly popped corn 1 cup brown sugar, packed 1/2 cup (1 stick) margarine 1/4 cup white corn syrup

1/2 teaspoon salt 1/2 teaspoon vanilla 1/4 teaspoon baking soda 1 cup peanuts, nuts or cashews

Directions:
1. Discard all the un-popped and partially-popped kernels from the popped corn. (This is important!) Put the remaining (fully-popped) corn in a large oven-proof container and keep it warm in an oven set at the lowest setting.

2. Combine the brown sugar, margarine, syrup, and salt in a heavy saucepan. Bring to a boil over medium-high heat, and boil for five minutes. Remove from heat and stir in the vanilla and baking soda. Pour over warm popcorn, add nuts and mix gently, but well.

3. Spread the popcorn mixture on a large cookie sheet and place in a 250° oven for 1 hour, stirring every 15 minutes. Remove popcorn from oven and allow it to cool.

4. Break popcorn into bite-size pieces and store in an airtight container or zippered plastic bag.

Easy Microwave Fudge

1 (12 oz.) pkg semi-sweet chocolate chips (2 cups)
1 (14 oz.) can sweetened condensed milk
1-1/3 cup chopped walnuts
1 teaspoon vanilla extract

Directions:
Combine chocolate chips and condensed milk in a large glass microwave bowl. Microwave on high for three minutes. Stir until chocolate is completely melted and smoothly combined with milk. Stir in vanilla extract and walnuts. Spread into a foil lined 8x8" pan. Chill until set.

Notes:
Do not use evaporated milk in this recipe.

Homemade Marshmallows

2 cups granulated sugar
3/4 cup water
2 tablespoons plain gelatin softened in 1/2 cup cold water
1 teaspoon vanilla
1/2 teaspoon salt
4 tablespoons powdered sugar
4 tablespoons corn starch

Directions:
Combine granulated sugar and water in a medium-size, heavy saucepan, and cook over high heat to soft ball stage (235° F–240° F.) Meanwhile, combine softened gelatin, vanilla and salt in the large bowl of an electric mixer. Grease a 9x13-inch baking dish. Combine powdered sugar and starch. Dust the greased baking dish with half of the powdered sugar mixture, and set the remainder aside. When sugar mixture reaches soft ball stage, pour it over the gelatin mixture and beat with electric mixer until very fluffy(about 5 to 6 minutes.) Pour into prepared pan and sift remaining powdered sugar mixture over it. Allow to cool completely. Cut into squares with greased kitchen shears or cookie cutters.

Notes:
Homemade marshmallows can be dipped in chocolate to make marshmallow bonbons.

Turtles

1 cup butterscotch chips 1 can sweetened condensed milk, divided 2 teaspoons white vinegar

4 cups pecan halves 1 (12 oz.) package milk chocolate chips 1 teaspoon vanilla

Directions:
In a heavy saucepan over low heat, melt the butterscotch chips with 1/3 cup of the sweetened condensed milk, stirring well to combine. Remove from heat and stir in vinegar. Drop small spoonfuls onto baking sheets that have been lined with waxed paper. On each butterscotch drop, arrange 3 pecan halves.

In a heavy saucepan over low heat, melt the chocolate chips with the remaining sweetened condensed milk, stirring well to combine. Stir in vanilla. Remove chocolate mixture from heat, but keep it hot over hot water. Spoon chocolate mixture over the butterscotch drops, to cover them completely.

Chill candies two hours or until firm. Store loosely covered in the refrigerator.

Notes:

Cherry Vanilla Fudge

3 cups sugar 1/2 teaspoon salt 1 cup light cream 1/2 cup milk

1/4 cup light corn syrup 2 tablespoons butter 2 teaspoons vanilla 1 cup red and green candied cherries, cut in quarters

Directions:
Combine sugar, salt, cream, milk, corn syrup and butter in a large heavy saucepan with a flat bottom. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking, stirring occasionally until candy thermometer reaches 238 (soft ball stage.) Remove from heat and cool mixture to 100. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries. Pour into a buttered 8-inch square pan. Cool; then cut into squares when candy is firm.

Notes:
This is a colorful candy with eye appeal. Try cutting the cherries with a pair of kitchen shears dipped in warm water.

Elizabeth's Peanut Butter Fudge

Ingredients for 15 oz. jar of fluff: 4 cups white sugar 1-1/3 cups evaporated milk 2 cups Skippy Chunky Peanut Butter 15 oz. marshmallow fluff

Ingredients for 13 oz. jar of fluff: 3 cups white sugar 1 cup evaporated milk 1-1/2 cup Skippy Chunky Peanut Butter 13 oz. marshmallow fluff

Directions:
Check the jar of marshmallow fluff and see how many ounces it is; then make sure you use the correct set of ingredients above.

Grease and set aside a 9x13" baking dish. Measure peanut butter and marshmallow fluff into a large mixing bowl and set aside. Combine sugar and milk in a large flat-bottomed saucepan. Over high heat, stirring constantly, cook to the soft-ball stage. Pour hot mixture over fluff and peanut butter and stir well. Quickly pour mixture into the greased dish. Cut before fudge cools completely.

Notes:
This recipe was given to me by my mother-in-law, Elizabeth Netz, a candy-maker extraordinaire in her day. She will be 90 years old tomorrow.

Elizabeth's Peanut Butter Bonbons

2 cups crunchy peanut butter 1 lb. powdered sugar 1 stick soft butter 2 cups Rice Krispies

8 oz. plain Hershey bars 6 oz. milk chocolate chips 1/3 block paraffin

Directions:
Measure peanut butter, powdered sugar and butter into a large bowl and cream together. Add Rice Krispies. Melt chocolate and paraffin in double boiler. Form peanut butter mixture into balls the size of egg yolks. Dip in chocolate mixture. Makes 50-60 candies.

Notes:
This recipe was given to me by my mother-in-law, Elizabeth Netz. When we visited one Christmas many years ago, I sat at her kitchen table and copied several of her candy recipes.

I made these bonbons this Christmas, and I decided that next time I make them, I will try using graham cracker crumbs instead of Rice Krispies. In my opinion, the Rice Krispies turned tough (not crunchy at all) when the candy was a few days old.

Elizabeth's Chocolate Fudge

7 oz. marshmallow cream
12 oz. chocolate chips
1 cup chopped nuts (optional)
1 tsp. vanilla
4 cups white sugar
1 can evaporated milk
1 stick margarine

Directions:
Place marshmallow cream, chocolate chips, nuts , and 1 teaspoon in a large mixing bowl and set aside. Combine the sugar, milk, and margarine in a flat-bottomed saucepan. Cook over high heat to the soft ball stage, stirring constantly (a soft ball that you can roll in your hand.) Pour this hot mixture over the chocolate chip mixture in the mixing bowl. Beat until all the chips are dissolved. Pour into a buttered pan and cool before cutting.

Notes:
This recipe is from my mother-in-law, Elizabeth Netz. She will be 90 years old this week.

Elizabeth's Snickers Fudge

Ingredients:

3 cups white sugar 1/4 cup cocoa 1-1/4 cup evaporated milk 1/4 cup margarine

12 oz. unsweetened chocolate bits 4 large Snickers bars 7 oz. marshmallow cream 1 tsp vanilla 1/2 cup chopped nuts

Directions:
Combine sugar, cocoa, milk, and margarine. Bring to full boil and cook to soft-ball stage. Pour over chocolate and marshmallow cream. Beat until smooth. Add vanilla and nuts. Pour into a 9x13" pan.

Notes:
This recipe was given to me by my mother-in-law Elizabeth Netz. I remember the day I sat at her kitchen table and copied it.

Date and Nut Candy

1-1/2 cups chopped dates
1 cup sugar
2 eggs well beaten
1/2 teaspoon salt
1/2 cup chopped nuts
2-1/2 cups corn flakes
1-1/2 cups flaked coconut

Directions:
Combine dates, sugar and well beaten egg. Cook in a heavy frying pan over low heat, stirring frequently, until dates are soft and smooth. Stir in salt, vanilla, nuts and cornflakes. Shape into balls about the size of an egg yolk and roll in coconut. Store in a covered container in the refrigerator.


Notes:
My mother, Doris Hill, collected this recipe and wrote it by hand on a card for her recipe files. She titled the recipe, "Frying Pan Cookies," but I have changed it to make it easier for search engines to find.

Irma Docken's Peanut Butter Sweets

1/2 cup white sugar
1/2 cup white corn syrup

3 cups corn flakes or crisp rice cereal 1 cup crunchy peanut butter

Directions:
Bring sugar and syrup to a boil and cook for about 1 minute. Remove from heat and stir in peanut butter and cereal. Use a tablespoon to scoop and drop the mixture onto a greased pan (or wax-paper lined pan). Yield: about 2 dozen. Store in a covered container in a cool place.

Notes:
My very first apartment in Bassett, Nebraska, was in Irma Docken's basement. She was a teacher at the Bassett Elementary School, and she also had a kiln and ran ceramics classes a couple evenings each week. This is an adaptation of her recipe that was printed in the Rock County Leader on December 26, 1991.

Pat Dearmont's Pecan Candy

2-1/2 cups sugar
1 cup whole milk
12 oz. chopped nuts
1 cup pecans

Directions:
Combine milk and sugar in a flat-bottomed, heavy saucepan and cook to soft ball stage (237° F.) Add chopped nuts and cook until liquid becomes clear. Remove from heat and beat while candy is cooling. Stir in 1 cup pecans. As candy begins to thicken, place it on a wet, wrung-out floursack towel and shape a long roll of candy within the towel. Allow to cool, then slice.

Notes:
Pat Dearmont contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. John and Pat Dearmont's land adjoined ours on the southeast, and their sons Jerry and Tom were in 4-H with us.

Mary Lou's Peanut Butter Fudge

3 cups white sugar
3/4 cup whole milk
1 stick margarine or butter
1 cup creamy peanut butter
1 cup marshmallow cream
1 teaspoon vanilla

Directions:
1. Spray a 9x13-inch cake pan with non-stick cooking spray and set aside.
2. In a large, flat-bottomed saucepan, combine sugar, milk and butter. Heat to soft-ball stage (237°).
3. Remove from heat and add peanut butter, marshmallow cream and vanilla. Beat until thick.
4. Pour into prepared pan. Let cool and cut into squares. Store tightly covered in refrigerator or a cool place.

Notes:
I don't know whom Mary Lou was or where she was from.

Elizabeth's Peanut Brittle

2 cups sugar 1 cup white corn syrup 1/2 cup water

2 cups raw peanuts 1 teaspoon butter 1 tablespoon baking soda

Directions:
1. Spray a cookie sheet with non-stick cooking spray and set it aside. Measure peanuts and butter, and set them aside ready to use. Have baking soda and a measuring spoon ready.
2. Combine sugar, syrup, and water in a flat-bottomed, heavy saucepan. Bring to a boil and cook to soft ball stage (235°).
3. Stir in raw peanuts, and butter, and cook to hard crack stage (300°).
4. Remove from heat and quickly add baking soda. Stir briskly, just long enough to blend.
5. Quickly pour candy onto prepared pan and spread as thin as possible. Cool, crack into pieces and store tightly covered in a cool place.

Notes:
A recipe from my mother-in-law, Elizabeth Netz. It would be a good idea to protect your hands with oven mitts while working with the hot liquid.

Martha's Peanut Butter Fudge

2 cups white sugar 2/3 cup whole milk 1 cup chunky peanut butter

1 teaspoon vanilla 1/2 cup walnuts, chopped

Directions:
Butter an 11x7-inch pan and set aside. Cook milk and sugar in a medium-sized heavy saucepan to soft ball stage (235° F.) Stir in peanut butter and vanilla and beat until smooth. Pour into prepared pan; sprinkle walnuts over top and press in lightly. Cool before cutting. Store covered in refrigerator or a cold room.

Notes:
Adapted from a recipe by Martha Hixon that was printed in the Rock County Leader (Bassett, NE), December 26, 1991. When I was growing up on a ranch south of Bassett, the Hixons lived on the next ranch south of us. I went to 4-H and Kid's Bible Club with Carla and Gloria Hixson.

Easy White Chocolate Fudge

1 large (8-oz) package cream cheese, softened
4 cups powdered sugar
1-1/2 teaspoons vanilla extract
12 oz. white chocolate bark or chips
3/4 cup chopped pecans

Directions:
1. Prepare an 8x8-inch pan by spraying it well with non-stick cooking spray. Set aside.
2. Place cream cheese. Stir to soften. Gradually add powdered sugar and vanilla, stirring after each addition. After all the powdered sugar is stirred in, beat with an electric mixer until smooth.
3. Place white chocolate in a microwave-proof container. Microwave on 100% power for 1 minute. Reduce power to 50% and heat until melted, stirring every 30 seconds so mixture will not burn.
4. Pour melted chocolate into powdered sugar mixture and beat thoroughly. Stir in the pecans.
5. Pour mixture into prepared 8x8-inch pan. Refrigerate until firm. Cut into small squares. Store in refrigerator in a plastic food-storage container, with waxed paper on the bottom and beneath each layer of candy.

Notes:
This is my adaptation of a prize winning recipe by Lee Ann Moore of Glasgow, Kentucky, that was published in the December, 2004, Kentucky Living print edition.