wilkes

last year i made some cracker candy that was oh so good but i've lost the recipe

Here is the Link

http://www.northpole.com/Ki...

Well, darn!

Here's the website that I forgot to copy...

http://www.northpole.com/ki...

For cookies, cakes, candies, beverages, games, ideas, etc. just go to the below listed website. I think you will be delighted. Just enter through the portal that says Mrs Claus' Kitchen.

The chocolate candy cane cheesecake squares that have been recently added as the last receipe look delicious. I'll be trying these, probably long before the holidays.

Preacher Cookies
2 cups sugar
1/2 cup unsweetened cocoa
1/2 cup milk
1/2 cup margarine (1 stick) or 1/2 cup solid vegetable shortening
Dash salt
1/4 cup peanut butter
1 teaspoon vanilla
2 cups rolled oats
First take out a nice 2-quart saucepan.
In it combine the sugar, cocoa, milk and margarine.
Cook and stir the mixture over medium heat until the margarine melts,
and the sugar dissolves.
Bring the pot to a boil, and reduce the heat slightly.
Simmer the mixture for several minutes,
until the chocolate forms a soft ball when dropped into a bowl of cold water. This is about 234° on a candy thermometer. Remove the pan from the heat when it reaches the soft ball stage. Add the salt, peanut butter and vanilla. Stir until the peanut butter is dissolved. Finally stir in the oatmeal. The mixture may seem a little runny, but will thicken up as it cools. Drop the mixture from a tablespoon onto a sheet of waxed paper. It should form medium sized cookies. Depending on the size of the cookie, you may end up with as few as 15 or as many as 24.
This is my favorite recipe in the whole wide world.
It got it's name because it could be prepared quickly
when a housewife looked out her window and saw
the preacher riding up the mountain on his horse.
By the time the preacher arrived, the cookies were cooling.

Super Sugar Cookies
1cup white sugar
1 cup powdered sugar
1 cup softened butter
1 cup cooking oil (your choice)
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
4 cups plus 4 Tbsp. flour
Combine white sugar,powdered sugar and butter and beat til fluffy. Add
remaining ingredients and mix well. Dough will be very soft. Roll into
small balls and flatten with fork on ungreased cookie sheet. Bake at
350º 8 minutes or til light brown on top. Remove from oven and let
cookies rest 5 minutes before removing from pan. Place cookies on paper
towels to cool. These cookies stay firm but do not get hard. Store in
airtight container. Makes about 6 dozen cookies. You can make the dough
balls as large as you want but remember they spread a little.


Oatmeal Raisin Cookies
3/4 c. Butter or Margarine, softened
1 c. Packed Brown Sugar
1/2 c. Sugar
1/4 c. Milk
1 Large Egg
1 tsp. Vanilla
1 c. All-purpose Flour
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Salt
3 c. Old Fashioned Oats
1 c. Sun-Maid Raisins
Directions:
Heat oven to 350 º.
Combine butter, brown sugar, sugar, milk, egg,
and vanilla; beat until light and fluffy.
Combine flour, cinnamon, baking soda and salt.
Add to butter mixture; mix well.Stir in oats and raisins.
Drop by tablespoonfuls onto greased cookie sheets.
Bake 12-15 minutes.
Remove from cookie sheets; cool on wire rack.
Makes 3 dozen cookies.

Soft Molasses Cookies

1 cup (2 sticks) soft butter or margarine
1/2 teaspoon salt
3 teaspoons soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon powdered mustard
1 teaspoon instant coffee
1 teaspoon ground cloves
1 cup sugar
1 cup unsulphured molasses
1 large eggs
4-3/4 cups sifted all-purpose flour
3/4 cup water or milk
Walnut halves or seeded raisins
Combine first 8 ingredients. Gradually blend in sugar and
molasses. Beat in egg. Add the flour alternately with the
water or milk. Beat the batter 1/2 minute. Drop teaspoonsful
of dough, 2 inches apart, onto greased cooky sheets, being
careful to keep the cookies round. Press a walnut half or a
raisin in the center of each. Bake 15 minutes or until done in
a preheated moderate oven (375 degrees F.). Cool. Store
airtight.
Yield: 5 dozen large cookies

World's Best Cookie
1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 cup crushed corn flakes
1 cup chopped nuts (I use walnuts or pecans)
1 cup quick-cooking oatmeal
4 cups flour, decrease to 3 1/2 cups for a chewier cookie
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
Preheat oven to 325.
Cream butter, sugars and egg.
Add oil.
Mix in dry ingredients.
Form dough into walnut sized balls.
Place on cookie sheet and flatten with a fork dipped in water.
Bake for 10- 12 minutes.
Cool on pan for a minute or two, then transfer to a rack to cook.

Wreath Cookies
1/2 c. butter
30 lg. marshmallows
1 tsp. vanilla
15 to 20 drops green food coloring
4 c. cornflakes
Cinnamon candies
Melt butter and marshmallows.
Blend in vanilla and food coloring.
Fold in cornflakes.
Shape spoonfuls into wreaths and decorate with cinnamon candies

Cornflake Nut Candy
1 lb. chocolate (semi-sweet)
5 c. cornflakes
1 c. chopped walnuts
1 c. chopped pecans
Melt chocolate in top of double boiler over hot water.
Mix cornflakes and nuts in a large bowl.
Pour melted chocolate over this mixture.
Stir until well coated.
Drop by teaspoon full onto wax paper.
Can also be put into candy cups.
,,,, Ritz Bark
1 sleeve Ritz Crackers
8 (1-ounce) squares semisweet chocolate, melted
1/4 cup Planters c*cktail Peanuts, chopped
Arrange crackers in a single layer on a lightly greased baking pan.
Drizzle crackers with melted chocolate to almost coat completely;
sprinkle with nuts.
Refrigerate until chocolate sets.
Break into pieces; store in airtight container for up to 1 week.
,,,,Graham Cracker Treats
1 1/2 pkg Graham Crackers
1 c. butter melt till bubbles (Med Heat)
1/2 c. sugar sprinkled on top & dont
stir in. Cook 2 min.
Spread on cookie sheet
slice almonds spoon over graham crackers.
spoon over butter & sugar over crackers
Bake at 350 degrees 8-10 min.
take off cookie sheet before cold.

,,,, Peanut Patties
2 cups white sugar
1/2 cup water
1/2 cup corn syrup
dash of salt
1 teaspoon vanilla
2 tablespoon margarine
red food coloring
1 1/2 cups raw or roasted peanuts
Use a 2 quart bowl. Stir sugar and water together, boil mixture on high 3
minutes. Add 1½ cup peanuts and cook 7-9 minutes on high temperature
until syrup spins fine thread. Add 1 teaspoon vanilla and few drops of red
food coloring. (I use a lot of drops to make it really red.) Beat till
creamy then add 2 tablespoons margarine, stir and drop in ungreased pan or
wax paper.

,,,,Tiger Fudge
1 lb white chocolate (I used almond bark)
1 (12 oz) jar peanut butter (creamy or crunchy)
1 bag (16 oz?) chocolate morsels
(semi-sweet or milk choc. I used milk choc.)
Melt white chocolate and peanut butter in top of double boiler on medium heat.
Pour onto a jelly roll pan lined with wax paper.
Sprinkle with morsels.
Swirl with a toothpick and chill.
Cut and enjoy!

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i am sure most of you have favorite recipes for fudge and candy during the holiday season, well i only make 2 things and let me share them now because i know after this thread i will be copying your recipes right and left---LOL

REESES CUP COOKIES

I roll of pnut butter cookie dough
1 bag of miniature resses cups

spray mini muffin pans with Pam or other cooking spray
pinch off some cookie dough and roll into a ball (about the size of a large jaw breaker) and place in each muffin container

bake according to directions on the cookie dough package
while these are baking remove the tin foil from the miniature reeses cups

immediately when the cookie balls come out of the oven press the reeses cups down in the middle of the ball. let cool a bit and remove from muffin tin. 1 roll of dough and 1 pkg of reeses miniature cups makes about 36 cookies


QUICK AND EASY PNUT BUTTER ROLL CANDY

1 can vanilla frosting
1 box 10x powdered sugar
1 jar pnut butter (i use crunchy)

empty frosting into a bowl and gradually hand stir in the powdered sugar until a dough is formed. on a sheet of waxed paper sprinkle the remaining powdered sugar and roll out the dough on this. spread the pnut butter on the flattened dough and then begin with the edges of the waxed paper and with a case knife gently roll the dough over and over till a long roll if formed. place in fridge to let cool for an hour or so then slice. this is very simple and easy and can be done in less than 30 minutes