Christmas Candys | Country Cooking Recipes

Cinnamon Candy




3 c. white sugar

1 c. white Karo

1 c. water

1 tbsp. red food coloring

2 tsp. cinnamon oil

1 pair scissors



Combine first 3 ingredients. Cook until hard crack using candy thermometer. Remove from heat. Stir in food coloring. Add in cinnamon oil, stirring well to mix. Pour into greased cookie sheet. When cool enough to touch, using scissors cut into bite-size pieces. Roll pieces in powdered sugar.





Buckeyes Candy



1 (16 oz.) pkg. powdered sugar, sifted

1 1/2 c. creamy peanut butter

1/2 c. margarine, softened

1 tsp. vanilla

1/2 tsp. salt

2 oz. paraffin

1 (12 oz.) pkg. semi-sweet chocolate

chips



Blend sugar, peanut butter, margarine, salt and vanilla until smooth. Shape into 1 inch balls. Melt chocolate chips and paraffin in top of double boiler. Dip balls in chocolate mixture with toothpick until 3/4 covered. Place on waxed paper until set. Cover over hole until smooth. Makes 6 dozen





Cocoa Fudge



2/3 c. Hershey's cocoa

3 c. sugar (reg. granulated type)

1/8 tsp. salt

1 1/2 c. milk

1/4 c. butter

1 tsp. vanilla



Combine cocoa, sugar and salt in a large saucepan (3 quart size); add milk gradually and mix thoroughly. Bring to a bubbly boil on high heat, stirring continuously. Reduce heat to a medium temperature and continue to boil without stirring until the mixture reaches a temperature of 232 (or until a small amount forms a soft ball when dropped into cold water). --Usually this takes about 20 minutes at medium heat. Remove saucepan from heat; add butter and vanilla but do not stir. Allow to cool at room temperature until the mixture reaches 110 degrees--usually the cooling process takes about 20 minutes also. Stir by hand until fudge thickens and loses some of its gloss. Quickly pour and spread in a lightly buttered 8x8x2 inch pan. Cool and cut into squares.



Sunflower Seed Candy



1 c. sugar

1 c. butter

1/4 c. water

3/4 c. sunflower seeds

1 (6 oz.) pkg. chocolate chips

1/4 c. sunflower seeds



Heat a heavy frying pan very hot. Mix together sugar, butter and water. Pour into hot pan and fry until golden brown. Add 3/4 cup sunflower seeds. While hot, sprinkle chocolate chips on top to melt. Sprinkle 1/4 cup sunflower seeds on top of melted chocolate.



WandaSue
CountryCookingRecipes

Oriental (Chinese) Slaw | Country Cooking Recipes

Today I want to share a few good recipes from one of my dear friends Dorothy Allen ( also known as DixieDaze)

Oriental (Chinese) Slaw







2 packages of Roman Noodles...eparted and semi-crushed...discard the flavoring that in included in the packages
5 oz. slivered almonds
1/2 package sunflower seeds without shells

Put all the above in a skillet with a sticck of butter and saute'. You want the noodles to be slightly softened but to retain a crunch.


Mix all the above with 1 cup vegetable oil, 1/2 cup sugar and 1 cup of venegar.
Pour mixture over 1 package of Cole Slaw Mix.


Toss and chill.



Pork and Bean Cake (Redneck Cake)


3 cups self-rising flour
2 cups sugar
3 eggs
1 Tablespoon Vanilla
1 Tablespoon Cinnamin
1 medium can pork and beans...remove fat
Smash beans
Mix and Bake at 350 for 1 hour.










Thank you Dorothy for sharing.
 
WandaSue
CountryCookingRecipes

CranBerry Cooking | Country Cooking Recipes

Baked Cranberry Sauce























If you’ve never made your own homemade cranberry sauce, you are really missing out. Besides being easy to make, with each spoonful, you’ll experience a burst of flavor that is second to none.


Ingredients


4 cups fresh cranberries, rinsed and drained (see Note)
2 cups sugar
2 tablespoons water
Instructions
Preheat the oven to 350 degrees F.

Combine all the ingredients in a 1-1/2-quart casserole dish.

Cover and bake for 50 to 60 minutes, stirring occasionally, until the cranberries pop.

Let cool slightly then cover and chill until ready to serve.





Cranberry Relish


Once you try this no-cook cranberry relish, you won't go back to canned cranberry sauce. It has a fresh taste that canned can't duplicate, and it's so easy to make!


Ingredients
4 cups cranberries
1 apple, cored and cut into large chunks
1 small seedless orange, unpeeled, cut into large chunks
1 -1/4 to 1-1/2 cups sugar
Instructions
Place all the ingredients in a food processor container and process for 1 to 2 minutes, or until the ingredients are finely chopped and thoroughly combined, scraping down the sides of the container as needed.

Serve immediately, or transfer to an airtight container and chill until ready to use.






Cranberry Holiday Mold


When cranberry sauce just isn't special enough for your dinner, this Cranberry Holiday Mold is what you need. This is definitely not your grandma's jello mold!


Serves: 10
Preparation Time: 10 min
Chilling Time: 4 hr
Ingredients
2 (4-serving size) packages strawberry-flavored gelatin
1 cup boiling water
1 (16-ounce) can whole-berry cranberry sauce
1 1/2 cups (one 12-ounce can) cold ginger ale (see Note)
1 (11-ounce) can mandarin orange segments, drained
Instructions
In a large bowl, combine the gelatin and boiling water; stir until the gelatin is dissolved.

Add the cranberry sauce to the gelatin; mix well. Stir in the ginger ale, then pour into a gelatin mold or 10-inch Bundt pan. Place the orange segments over the top and chill for at least 4 hours, or until firm.

When ready to serve, immerse the bottom of the mold in warm water for a few seconds, then invert onto a flat serving plate larger than the mold, and release the mold.



Cranberry Compote


Ditch the can and do it yourself for the taste that only fresh cranberries can bring to this comforting compote. With a splash of citrusy sunshine in every mouthful, you can't go wrong!


Serves: 5
Ingredients
2 cups fresh cranberries
Zest of 1 orange
3/4 cup fresh orange juice
Juice of 1/2 lemon
1/2 cup granulated sugar
2 cinnamon sticks
Instructions
In a medium saucepan, combine all the ingredients. Cook over medium-high heat until all the berries pop open.

Let cool then serve, or let cool then cover and chill until ready to serve.



Cranberry Pecan Relish


Tangy-sweet Cranberry Pecan Relish is a unique delight for your Thanksgiving table. It can complement everything from turkey to ham to veggies!


Cooking Time: 1 min
Ingredients
1 seedless orange, cut into large chunks (see Tip)
1 apple, cored and cut into large chunks
2 cups fresh cranberries (see Tip)
1/2 cup sugar
1/4 cup pecans
Instructions
Place all the ingredients in a food processor that has been fitted with its metal cutting blade. Process for 1 to 2 minutes, or until finely chopped and thoroughly mixed, scraping down the sides of the container as needed. 

Serve immediately, or transfer to an airtight container and chill until ready to serve.


compliments: Mr. Food

COUNTRY COOKING RECIPES
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