Almond Roca Candy                         

2 Cups Sugar

4 Cubes Butter

1 C. Sliced Almonds

1 large bag chocolate chips 

Melt butter and sugar in a heavy bottom pot.  Cook stirring constantly until the mixture melts and then becomes thick.  Stir until the mixture becomes oily. When it becomes creamy again add 1 C sliced almonds.  Pour onto a large cookie sheet and spread out evenly.  Pour a bag of chocolate chips on top and let them melt.  Spread carefully over the almond roca until smooth. If you would like you can add finely chopped walnuts, almonds or almond slices to the top. Let cool and break into pieces.

.Mom's Peanut Brittle

 2 C sugar
 1 C corn white corn syrup
 1/4 tsp salt
 1/2 C butter
 1/2 C water
 2 C raw spanish peanuts
 1 tsp soda

• INSTRUCTION
• 
  

• Place the sugar, corn syrup, salt and water in a large, deep pan. Clip a candy thermometer to the side of the pan. 
• Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture comes to a boil. This takes about 6-7 minutes.
• Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280 degrees F. This takes about 15 minutes.
• Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305 degrees F. 
• Remove the pot from the heat and stir in the baking soda. 
• Pour the peanut mixture evenly onto the sheet pans. Spread to a 1/4 inch layer.
• Cool, then break into pieces and serve.

Cindy's Freezer Fudge

4 Cups Sugar
1 Can evaporated milk
2 12 oz packages milk chocolate chips
2 cubes butter
1 tsp. vanilla

Bring milk & sugar to a boil (in large pan)
Boil 11 minutes stir constantly.  Put chocolate
chips and butter in a bowl.  Pour boiling mix over and stir until well blended.  Add vanilla and pour into a
9 x 13 pan and freeze.

Easy Panna Cotta - Epicurious

INGREDIENTS

1. • 1 envelope unflavored gelatin (about 1 tablespoon)
   • 2 tablespoons cold water
   • 2 cups heavy cream
   • 1 cup half and half
   • 1/3 cup sugar
   • 1 1/2 teaspoons vanilla extract

PREPARATION

1. 1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
   2. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
   3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.  Serves 8

Creme Brulee

1/2 C sugar
2 tsp cornstarch
5 egg yokes
2 C heavy cream
1/2 C half & half
2 tsp vanilla extract
4 T brown sugar

In a bowl, blend egg yolks, sugar and cornstarch.  In a heavy saucepan, heat cream & half and half until light skin forms on top.  Remove from heat and cool slightly.  Pour 1/2 cream into egg mixture beating quickly.  Pour egg mixture into remaining cream stirring constantly.  Cook without boiling until mixture coasts the back of a spoon.  Remove from heat & add vanilla.  Pour into four 6oz ramekins and chill overnight.  Before serving, sprinkle each with 1 T brown sugar and place under broiler until bubbly.  Chill and serve.

Ginger Snaps by Keiko Bickmore

2 C flour
1 ½ tsp baking soda
½ tsp salt
1 ½ tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp nutmeg
1 C sugar
3/4 C shortening
1 Lg Egg
1/4 Molasses
1/3 - ½ C chopped crystalized Ginger (Good Earth)

Oven - 375

Combine dry ingredients. In separate bowl cream sugar, shortening, egg and Molasses. Add flour mixture. Once combined add crystalized Ginger. Bake 8-10 minutes. Remove from the oven just when it begins to brown.

Christmas Fudge

FUDGE

1 sq. butter                1 large pkg, marchmallows-1 1lb.
4 cups sugar            2 oz. unsweetened baking chocolate
pinch of salt           1 large pkg. nuts-chopped
large can evaporated    2 tsp.vanilla
milk
2 lb. chocolate-dipping or other(I used my dipping)


    Chop pieces of chocolate and nuts- I used my knife to shave it- it was
simple.  Add marshmallows, and put all of this in a large bowl.  In a pan,
mix butter, sugar, salt, and milk.  Bring to a roiling boil- for 7 minutes.
Pour immediately over chocolate and stir.  I used my hand mixer to mix it up.
 add vanilla while mixing.  Mix until all smooth and melted.  Pour into a
buttered pan.  Makes five pounds- it sets up really fast, but is very good-
it is like fantasty fudge

Pretzel Salad

Original recipe makes 10 to 12 servings

• 
  CRUST
  
  

  2 C crushed pretzels
  2Tbs sugar
  3/4 C melted butter
  
  FILLING
  
  1-8 ounce) package cream cheese, softened
  
  1 C powdered sugar
  1 8 oz tub cool whip

• 
  TOPPING
  
  1 8 oz ounce Raspberry flavored Jell-O® 
  
  2 C boiling water
  1 pkg frozen raspberries
  
  1  (16 ounce) package frozen raspberries

1. Preheat oven to 375 degrees F (190 degrees C).
2. 
   
3. In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.  I use the smaller pyrex because i like it thick.
4. Bake in preheated oven for 10 minutes. Cool.
5. To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in cooled crust and refrigerate.
6. Meanwhile, combine gelatin mix and boiling water; add frozen raspberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.