Kids love to help make these fun chocolate treats!
Total time to cook:
50 minutes
Serves:
4
Category:
Snacks, cookies recipes
Ingredients:
1/4 c Cocoa
1 ts Baking Soda
1 tb Butter
1 c Sugar
1/2 c Light Corn Syrup
1/4 c Whipping Cream
1 1/4 c Salted Peanuts
Step Wise Instructions:
Lightly butter a cookie sheet and set aside.
In a small bowl, stir together the cocoa and baking soda. Add the butter then set aside.
In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream.
Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F.
Remove from the heat and stir in the cocoa mixture.
Immediately pour onto the prepared cookie sheet.
With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
Place the cookie sheet on a wire rack to cool completely.
When the candy is cold, snap into pieces and store in a tightly covered container.
A great snack recipe for your Halloween party. Works well year round, but is especially fun at Halloween.
Total time to cook:
40 minutes
Serves:
7
Category:
Chocolate , appetizer, snacks
Ingredients:
1/2 cup Milk Chocolate Chips
1/2 cup Semi-Sweet Chocolate Chips
1 tbsp vegetable shortening
Cookies, dried apricots, miniature pretzels or potato chips
Step Wise Instructions:
Cover tray with wax paper.
Place chocolate chips and shortening in small microwave-safe bowl.
Microwave at high (100%) 1 minute; stir.
If necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
Cool slightly.
Dip 2/3 of each snack or fruit into chocolate mixture.
Shake gently to remove excess chocolate.
Place on prepared tray. Refrigerate, uncovered, about 30 minutes or until coating is firm.
Ice cream for the coffee lover! The homemade crust is divine.
Total time to cook:
45 minutes
Serves:
8
Category:
Egg, bean, fruit, holiday
Ingredients:
2 1/2 cups heavy cream
1 1/2 cup whole milk
3/4 cup sugar
1 cup dark-roasted coffee beans, finely chopped
6 egg yolks
2 tsp vanilla extract
Step Wise Instructions:
Combine cream, milk, sugar and coffee beans in a medium heavy-bottomed saucepan. Bring mixture just to a simmer over medium heat, stirring to dissolve sugar.
Remove from heat, cover, and let stand for one hour.
Pour mixture through a fine strainer into a bowl; discard coffee beans.
Rinse or wipe out any coffee bean residue in the saucepan.
Return the strained cream mixture to the saucepan and bring to a simmer over low heat.
In a bowl, beat egg yolks lightly to blend.
Whisk one-half cup of the hot cream mixture into egg yolks; pour yolk mixture back into pan.
Stir constantly over low heat until mixture thickens just enough to lightly coat the back of a spoon.
Do not let boil.
Pour custard through a fine-mesh strainer into a clean bowl and discard residue.
Refrigerate or place bowl in an ice bath until cool.
Cover with plastic wrap and refrigerate until custard is very cold, at least several hours, or up to one day.
Stir vanilla into the chilled custard and freeze in an ice cream maker according to the manufacturer’s instructions.
Transfer ice cream to an airtight container and freeze at least six hours, until firm, or up to one week.
