Old-Fashioned Fudge

From:  Mrs. Genevieve Macfarlane

2c. sugar

4T. cocoa

2T. butter or margarine

1t. vanilla

1c. chopped nuts (optional)

1c. heavy cream (whipped cream works)

1/4t. salt

In a saucepan combine sugar, cocoa, butter, cream, and salt.  Stir well until dissolved over low heat.  Cover and boil to soft ball stage.  Remove from heat and cool without stirring.  When cool, add vanilla and beat until creamy and candy loses gloss.  Stir in chopped nuts and spread in buttered pan 8x8-inches.   When cooled, cut into squares.

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Lemon Cheese Frosting

1 sm. pkg. cream cheese
1T. milk
1/4c. butter or margarine
2c. powdered sugar
1T. lemon juice
1/2t. vanilla
1t. lemon peel
dash salt

Soften cream cheese at room temperature.  Gradually stir in remaining ingredients (milk, butter, sugar, lemon juice, lemon peel, vanilla, and salt).  Beat until fluffy.  Tint yellow with yellow food coloring if desired (stir well).  Freezes well.

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Rice Krispies Wonder Fudge

From:  Cooking with Kellogg's

1c. (6 oz. pkg.) chocolate chips

1/4c. butter or margarine

1/4c. light corn syrup

1t. vanilla

1c. powdered sugar

3c. kellogg's rice krispies

Melt chocolate over hot but not boiling water or in the microwave (in a microwave-safe bowl).  Remove from heat.  Add butter and corn syrup; blend well. Stir in vanilla and sugar.  Add rice krispies, mixing lightly until well-coated.  Spread evenly in buttered 8x8-inch pan.  When cool, cut into squares.  Yield:  25  1&1/2-inch squares.

Note:  If more fudge-like product is desired, use 1&1/2c. powdered sugar and 2c. rice krispies instead of proportions given above.

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Chocolate Macaroons

1/2c. melted butter or margarine (don't let it boil when melting)
4 squares melted bitter chocolate
2c. sugar
2t. baking powder
4 eggs
2t. vanilla
2c. flour
powdered sugar

Mix butter, chocolate, and sugar together in mixing bowl.  Add the eggs, one at a time, and beat after adding each one.  Add the vanilla and baking powder.  Stir in flour.  Chill well in the refrigerator.  With the hands, form small balls.  Roll them in powdered sugar and place on a greased cookie sheet 2 in. apart.  Bake in a moderate oven (350℉) about 12-15 min.

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Corn Flake Macaroons

From:  Cooking with Kellogg's

2 egg whites (room temperature)

1c. brown or granulated (white) sugar

1/2t. vanilla

2c. kellogg's corn flakes

1/2c. chopped nuts (optional)

1c. shredded coconut

Beat egg whites until stiff but not dry.  Fold in sugar.  Add vanilla, corn flakes, nuts, and coconut, mixing carefully.  Drop by teaspoonfuls onto well-greased baking sheets.  Bake in moderate oven (350℉) about 12 min.  Remove immediately from baking sheets.  Yield:  3&1/2 dozen macaroons, 1&1/2 in. in diameter.

Note:  If macaroons stick, place baking sheet on damp towl and remove macaroons using spatula or sharp knife.  If macaroons become hardened to baking sheet, return to oven for a few minutes to soften.

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