Barneck Family Candy Recipes

I have had a few requests from friends on facebook for my candy recipes.  So...in order to please the masses (LOL), here they are!  I don't have pics at this time.

Fudge
First of all, a disclaimer.  This is THE most easy fudge recipe EVER!  It almost seems like cheating.  There's no boiling or measuring.  That said, I have had the most compliments on this recipe!  One year at a company party I even had a gentleman tell me it tasted like his mom's fudge!  The recipe is very basic, it's the ingredients you add that really make it pop!

2 pkgs. semi sweet chocolate chips (I prefer Macey's brand or Nestles)

2 cans sweetened condensed milk

1 tsp. vanilla or other flavoring of your choice

Pour chocolate chips and sweetened cond. milk into a glass microwave safe bowl.  Stir.  Cook in microwave for 2 minutes, stir, if chips aren't melted all the way, cook for one more minute and continue until the chips are all melted and milk is stirred in.  Add flavoring.  Pour into a wax paper lined cake pan (9X13).  Let chill in the fridge.  Cut and enjoy!
Things we add:
marshmallows and walnuts (rocky road fudge)
chopped up marascino cherries folded in after the chocolate is melted.
pecans and orange flavoring
raspberry flavoring
candy canes
toasted coconut
mint flavoring
praline flavoring
almond flavoring

There you go!  Easy!!

Chocolate Covered Cherries

• 2 1/2 cups confectioners' sugar
• 1/4 cup margarine
• 1 tablespoon milk
• 1/2 teaspoon almond extract
• 4 (4 ounce) jars maraschino cherries, drained
• 2 cups semisweet chocolate chips
• 2 tablespoons shortening

Directions

1. In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
2. On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
3. In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving. 

 Buckeyes

2 cups peanut butter (creamy)
1 stick butter
1 lb. powdered sugar
1 (12 oz) pkg chocolate chips
1/2 bar paraffin (wax)

Mix peanut butter, butter and powdered sugar.  Roll into balls and refrigerate.  Melt chocolate chips and paraffin in a double boiler.  Use a toothpick to dip balls into chocolate.  Place on wax paper to cool.


Sugared Walnuts or Pecans

• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

 

Forgot to actually post the recipe!

I'm also including another of Julie's recipes: Rhubarb Strawberry Cobbler. I haven't actually tried it yet, but if Julie makes it, I know it's delicious!



Berry Delicious Rhubarb Crisp

1 cup flour
1 cup packed brown sugar
3/4 cup old fashioned oats
1/2 butter, melted
1-1/2 tsp. vanilla extract, divided
1 tsp. ground cinnamon
1-1/2 cups diced fresh or frozen rhubarb
1-1/2 cups sliced strawberries
1-1/2 cups fresh blackberries
1/2 cup sugar
1 Tbls. cornstarch
1/2 cup water
Vanilla ice cream

In a small bowl, combine the flour, brown sugar, oats, butter, 1 tsp vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8 in. square baking dish. Top with rhubarb, strawberries and blackberries.

In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. Bake at 350 for 25-30 minutes or until bubbly. Serve with ice cream.


Rhubarb Strawberry Cobbler

1-1/3 cups sugar
1/3 cup flour
4 cups diced fresh or frozen rhubarb (if using frozen, thaw and drain liquid)
2 cups halved fresh strawberries
2 Tbls. butter, cubed

Crust:
2 cups flour
1/2 tsp. salt
2/3 cup vegetable oil
1/3 cup warm water
1 Tbls. milk
1 Tbls. sugar

In a bowl combine the sugar and flour; stir in rhubarb and strawberries. Transfer to a greased 11x7x2 dish. Dot with butter.
For crust, combine flour and salt; add oil and water. Stir with a fork until mixtures forms a ball. Roll out between 2 pieces of waxed paper to a 11x7 rectangle. Invert dough over filling and peel off waxed paper. Brush dough with milk and sprinkle with sugar. Bake at 425 for 40-50 minutes. Serve with vanilla ice cream

Berry Delicious Rhubarb Crisp

Oh wow, I just tried this new dessert and everyone who had it LOVED it!! Julie Johnson shared this one with me as well as the rhubarb out of her garden to try (thanks so much Julie!) Tonight I'm going to make it for Sunday dinner, but since i don't have any more rhubarb, I'm just going to use raspberries, strawberries and blackberries! Please try this, you'll love it.

Hiatus

I've been on a year + long hiatus from my blogs. Life just got too busy. I would say that I will repent and start blogging again regularly, but I'm pretty sure it's not gonna happen. I'm posting two recipes we've tried in the last little while.

Healthy Coconut Banana Bread

P.S. I struggle with banana bread. Sometimes it's too dry and sometimes it's too raw. With this recipe I got it just right. And it is soooo moist. It must be the coconut. I took some to work and even the guys who can't stand coconut tried it and loved it.

2 f flour
4 Tbsp butter, softened
2 large eggs
1 1/2 c mashed ripe bananas (about 4 large)
1/4 c sour cream or plain yogurt
3 Tbsp milk
1 tsp vanilla
3/4 tsp baking soda
1/2 tsp salt
1 c sugar
1/2 c sweetened flaked coconut + 2 Tbsp extra
Preheat oven to 350F
Whisk flour, baking soda, and salt together and set aside. In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, milk and vanilla. Beat until blended. Add flour mixture and beat at low speed until just combined. Stir in the coconut. Pour batter into a bread pan that has been sprayed with Pam. Sprinkle additional 2 Tbsp coconut on top. Bake in the oven for about 50-60 minutes until done. Check after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with foil and continue baking until done. Remove from oven and let cool on a cooling rack for about 10 minutes, then carefully remove from pan. Cool for another 15 minutes before slicing.


Oyster Cracker Snack Mix
16 oz. oyster crakers
1 pkg Hidden Valley Ranch dip and dressing mix
1 tsp chili powder
1 tsp dried minced garlic
1/2 tsp cayenne pepper
1/4 c vegetable oil

Preheat oven to 250F
Mix dressing mix, chili powder, garlic and cayenne.
In a large bowl, pour oil over the crackers and toss to coat. Sprinkle with the dry mix and toss very well. Spread on a baking sheet and bake for 15-20 minutes.

yummy