Find Recipes Instantly! (Type the Recipe name or any Ingredient) Honey Crispies Ingredients: 1/2 cup powdered sugar 1/2 cup honey 1/2 cup peanut butter 1 1/2 cups crispy rice cereal 1/2 cup raisins 1/2 cup multi-colored sprinkles Place a piece of waxed paper on a cookie sheet. Combine powdered sugar, honey and peanut butter in a bowl and mix well. Stir in cereal and raisins. Using hands, shape mixture into 1 inch balls. Roll balls in sprinkles and place on cookie sheet. Refrigerate for 1 hour. Store in a covered container. Makes about 30. Chocolate Chip Rice Crispies Makes 2 dozen Ingredients 1 cup corn syrup 1 cup white sugar 1 1/2 cups peanut butter 8 cups crisp rice cereal 1 cup semisweet chocolate chips Directions 1 Pour the sugar, syrup, and peanut butter into a large microwave bowl . 2 Microwave on high until it begins to bubble (two or more minutes). 3 Once it starts to bubble, quickly pour in the crispy rice cereal and chocolate chips. Stir until coated. 4 Pat mixture into a greased 13 x 9 inch pan. Wet hands and press down mixture until smooth. Let cool and cut into squares. Baked Caramel Corn (Snacks) Ingredients: 1 cup butter or margarine 2 cups firmly packed brown sugar 1/2 cup light or dark corn syrup 1 tsp. salt 1/2 tsp. baking soda 1 tsp. vanilla 6 quarts popped popcorn Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into two large shallow baking or roasting pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven, cool. Break apart and store in tightly- covered container. Makes about 5 1/2 quarts or 20 cups. Caramel Candies Ingredients 1 1/4 cups brown sugar 1 2/3 cups white sugar 1 cup butter 1 cup corn syrup 1 1/4 cups heavy cream 3/4 cup whole milk 2 teaspoons vanilla extract Directions 1 Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour into an 8x8 inch pan. Let cool before cutting. White chocolate pound cake.(very pretty too) INGREDIENTS. 1 C. evaporated milk 4 squares(1 0z)white baking chocolate, chopped. 1 c. butter(NO substitutes) softened. 1-2/3 c. sugar 5 eggs 2-3/4 c. all purpose flour 1/2 tsp. baking soda 1/2 tsp. salt ICING: 3 Squares(1 oz each)white bak, chocolate, chopped 1/4 c. butter(no substitute) 2 c. confectioners sugar 1/2 tsp. vanilla extract 1 to 2 TBLS. milk In a heavy saucepan, combine evap. milk and chocolate. Cook n stir over low heat till choc is melted. Cool to room temperature. In a mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Combine the flour, baking soda, and salt, ADD to the creamed mixture alternately with choc. mixture. Beat just until combined. Pour into a greased and floured 10 inch fluted tube pan. Bake at 325' for 1 hr. or till a toothpick comes out clean. Cool for 10 min, before removing from pan to wire rack, cool completely. For icing, in a heavy saucepan, melt choc. and butter over low heat till blended and smooth, stirring often. Remove from heat. Stir in the confectioners sugar, vanilla, and enough milk to reach desired consistency. Drizzle over cake. YIELD: 12 SERVINGS. Applebee’s White Chocolate Blonde with Walnut Maple Sauce 1 cup sifted flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 1/2 cup chopped walnuts 1/3 cup butter or margarine 1 cup packed brown sugar 1 egg, beaten 1 tablespoon vanilla extract 1/2 cup white chocolate chips Preheat oven to 350º. Measure 1 cup sifted flour. Add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9x9x2- inch pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Serve with ice cream and maple butter sauce. Maple Butter Sauce: 3/4 cup maple syrup 1/2 cup butter 3/4 cup brown sugar 1/2 cup walnuts, chopped (optional) Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired and serve over ice cream-topped blonde brownies. Pear sundaes Ingredients. 2/3 c. packed brown sugar 1/4 c. butter or marg. 1 tsp. ground cinnamon 1 can(29 oz) pear halves Vanilla ice cream. In a saucepan, combine brown sugar, butter and cinnamon. Cook and stir over med heat for 5 minutes or till butter is melted. Drain pears, reserving 1/2 cup of the juice(discard remaining juice)Add pears and reserved juice to saucepan, cook for 8-10 min. or till heated through. Serve warm over icecream.Yield:6 servings. Cracker Barrel Old Country Store Fried Apples Ingredients: 6 Tart apples; sliced 1 tsp. Lemon juice 1/4 C. Bacon drippings 1/4 C. Brown sugar 1/8 tsp. Salt 1 tsp. Cinnamon 1 dash of nutmeg Preparation: In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg. Gingerbread Cookies Makes about 2 1/2 dozen Have fun cutting these into all different shapes and sizes, then decorate them with either the snowy sugar icing below, or for a real holiday feel, tint the icing red or green, or both, with food coloring. For cookies 2 cups flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon baking soda 1 stick (1/2 cup) butter, softened 1/3 cup firmly packed light brown sugar 1 large egg 1/3 cup unsulfured molasses For icing 2 cups confectioner's sugar 1 jumbo egg white 1/4 teaspoon lemon juice or white vinegar Make cookies: Into large bowl, sift 2 cups flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon each of salt and nutmeg, and 1/4 teaspoon each of cloves and baking soda. In bowl, with electric mixer, beat 1 stick butter and 1/3 cup brown sugar until light and fluffy. Add 1 egg and beat until combined. Add 1/3 cup molasses, a little at a time, and beat mixture until just combined. Divide dough in half, wrap each half separately in plastic wrap, and chill at least 1 hour, or until firm. Preheat oven to 350 degrees F. Butter 2 large baking sheets. Working with 1 piece of dough at a time, on lightly floured surface, roll out 1 piece 1/4 inch thick. With floured cookie cutters, cut out cookies and place them, 2 inches apart, on baking sheet. Repeat with remaining dough. Reroll scraps, chill until firm, and roll and cut out as directed. Bake 10 minutes, or until firm. Transfer to rack to cool completely. Make icing: In medium bowl, whisk together 2 cups confectioner's sugar, 1 egg white, and 1/4 teaspoon lemon juice until smooth. Transfer icing to pastry bag fitted with very small piping tip. Decorate cookies as desired. Let icing dry completely before storing cookies in airtight container for up to 2 weeks. Cream Cheese Candies 1 (3 ounce) package cream cheese, softened 1/4 teaspoon peppermint extract 3 cups confectioners' sugar Directions 1 In a small mixing bowl, beat cream cheese with peppermint extract. Beat in half the confectioners' sugar until smooth. Knead in remaining confectioners' sugar until fully incorporated. Shape dough into 1/2 inch balls, place on baking sheets, flatten with a fork, and allow to stand 1 hour to harden. Store in airtight containers in refrigerator.