My Great Recipes Collection

Great Recipes From the Past

Cookies & Candy

Chocolate Covered Cherries

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The Cross Country Cookery cookbook has a host of delightful sweet treats. These chocolate covered cherries sounds like a pretty make ahead sweet treat for the holiday season.

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Chocolate Covered Cherries

Keyword cherry, chocolate
Servings 60 servings

Ingredients

  • 60 maraschino cherries with stems
  • 3 tablespoon oleo
  • 3 tablespoon corn syrup
  • 1/4 teaspoon salt
  • 2 cup powdered sugar sifted
  • 1 1/2 lb chocolate

Instructions

  1. Drain cherries well. Let stand on paper toweling. 

  2. Combine butter, corn syrup and salt. Stir in powdered sugar. Knead til smooth. Chill if too soft. Place on waxed paper lined baking sheet. Chill.

  3. Shape a marble size piece of powdered sugar mixture (about 1 teaspoon) around each cherry. Place on waxed paper lined baking sheet. Chill.

  4. In small heavy saucepan over hot water, melt the chocolate; stir constantly. Do Not Add Any Liquid.

  5. Holding onto stems, dip the cherries, one at a time, into melted mixture. Spoon over cherries to coat. Place on waxed paper in cool place to harden. Let ripen a week or two so fondant will begin to liquefy.

Chocolate Turtles

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Here’s another sweet treat from the Cross Country Cookery cookbook. The recipe doesn’t indicate what type of Hershey’s chocolate bar to use. However, based that the cookbook was written in the 1970s, I’d guess it means milk chocolate. If you’re feeling daring and try different types of chocolate, let me know!

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Chocolate Turtles

Servings 2 dozen

Ingredients

  • 1/2 lb vanilla caramels
  • 1 1/4 cup pecans
  • 2 tablespoon cream
  • 1 large Hershey's bar

Instructions

  1. Melt caramels in top of double boiler. Add cream.
  2. When melted, add pecans and drop in small mounds on lightly greased wax paper. Let cool. 
  3. Melt the chocolate and pour a spoonful over each turtle.

Recipe Notes

May use 8 small Hershey bars instead of one large.

Pecan Pralines

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This recipe for Pecan Pralines comes from the hand-written Cross Country Cookery cookbook.

The recipe says to “combine sugar, water, and vinegar,” but the ingredient list does not give a measurement for water – nor does it even mention water!

In the past, I’ve made the Old-Fashioned Pecan Pralines from Cooks Recipes that does include 1 1/2 cups of water (plus two kinds of sugar, pecans, butter, and vanilla extract.)  I’m betting you’d need 1/2 cup of water or so here: 1/2 cup cream, 1/2 cup karo for 1 cup. Then add 1/2 cup water for 1 1/2 cups of liquid.

What do you think?

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Pecan Pralines

Ingredients

  • 2 cup sugar
  • 1/2 cup light cream
  • 2 cup pecan
  • 1/2 cup white karo
  • 1/2 stick oleo
  • 1 teaspoon vanilla
  • 1/2 teaspoon vinegar

Instructions

  1. Combine sugar, water, and vinegar. Cook to soft boil stage.
  2. Add nuts and butter. Remove from heat.
  3. Beat till thick. Drop from teaspoon on wax paper.

Chocolate Caramels

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I’m not sure there’s a better combination for candy than chocolate and caramel. This recipe is from Cross Country Cookery.

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Chocolate Caramels

Ingredients

  • 1/2 cake Baker's Bitter Chocolate
  • 1 cup white karo
  • 2 cup granulated sugar
  • 1 cup cream
  • 1/4 lb oleo
  • 1/14 teaspoon soda
  • 1 cup nuts
  • 1 teaspoon vanilla

Instructions

  1. Melt chocolate and butter together.
  2. Add all other ingredients and cook till firm ball forms when tested in cold water. Remove from fire.
  3. Add soda, nuts, and vanilla. Pour into greased pan.
  4. Cut in squares. Wrap in wax paper.

Candy Apple Cookies

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This recipe for Candy Apple Cookies comes from the illustrious and legendary Wellesley Cookie Exchange Cookbook. If you love cookies, you’d best hunt down a copy.

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Candy Apple Cookies

Course Cookies

Ingredients

Cookies

  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1/2 cup confectioner's sugar
  • 1/2 cup brown sugar firmly packed
  • 2 cups flour

Coating

  • 36 light caramels
  • 6 ounces evaporated milk
  • red food coloring
  • chopped nuts

Instructions

Cookie

Coating

  1. Cream butter and vanilla until soft. Add confectioner's sugar and brown sugar and cream well. Add egg and beat until blended. Mix in flour and form into 1" balls.

  2. Bake on ungreased cookie sheet for 15 to 18 minutes at 350. Place a toothpick in each cookie while still warm.

  3. In top of double boiler over simmering water, melt caramels with evaporated milk. Stir until smooth. Add a few drops red food coloring, if desired.

  4. Dip cookies one at a time into caramel mixture, then roll in chopped nuts. Place in small paper muffin cups.

Recipe Notes

  • Makes about 30 small cookies.
  • Recipe is from Mary Bevilacqua who wrote "Another recipe from Gus Saunder's 'Yankee Kitchen' radio show. I made these one year for the Cookie Exchange."