Gary Parker's Recipes

Pecan Pralines

Mix sugars and cream in a heavy saucepan. Stir over low heat until sugar dissolves. Set candy thermometer in place. Increase heat and cook rapidly without stirring until mixture reaches 230°F. During cooking, wash any sugar crystals from sides of pan with... - 39.073

Special Mexican Chocolate

Heat chocolate and coffee together in a heavy saucepan, stirring until chocolate is melted and mixture is smooth. Cook 2 minutes, stirring constantly. Mix in the sugar, cinnamon, allspice, and salt. Gradually add the milk, stirring until blended; heat... - 38.8448

Iced Cardamom Coffee In Punch Bowl

Mix the instant coffee, sugar, and cardamom in a heat-resistant bowl. Pour in boiling water and stir until sugar is dissolved. Cool or chill. When ready to serve, pour coffee over an ice mold in a punch bowl. Ladle into punch cups and serve with a bowl of... - 28.3423

Pink Cloud Punch

Blend thoroughly the pineapple juice, lemon juice, and grenadine. Beat egg whites until frothy. Add sugar and beat until stiff peaks are formed. Gradually add juice mixture, beating constantly until blended. Add the ginger ale; stir gently to mix. Pour over... - 34.3439

Chocolate Almond Crescents

Blend flour, sugar, and salt in a bowl. Cut in the butter with pastry blender or two knives until particles are the size of rice kernels. Mix in the almonds and chocolate. Add the egg yolks gradually, mixing thoroughly with a fork. Gather dough into a ball,... - 43.7744

Caramel Syrup

Melt the sugar in a heavy light-colored skillet over low heat, stirring constantly. When sugar becomes a golden brown syrup, remove from heat. Add the boiling water carefully and very gradually, stirring constantly. (Be careful so steam does not burn hand.)... - 25.6439

Coffee Chocolate Ringles

Melt chocolate; set aside to cool. Sift flour, baking powder, salt, instant coffee, and cinnamon together; set aside. Cream butter with extract; add sugar gradually, beating until fluffy. Add egg and beat thoroughly. Blend in cooled chocolate. Add dry... - 46.5272

Toffee

Start melting butter in a heavy 2-quart saucepan over low heat. Gradually add sugar, stirring constantly. Blend in 1 cup almonds, water, and corn syrup. Set candy thermometer in place. Cook over medium heat, stirring a few times, until temperature reaches... - 39.8038

Caramel Apples

Remove stems and blossoms from apples; insert 4- to 6-inch wooden skewers in stem ends of apples; set aside. Mix condensed milk, corn syrup, sugar, and brown sugar together in a large heavy saucepan. Set candy thermometer in place. Stirring constantly, cook... - 35.6166

Almond Filled Caramels

Butter a 15x10x1-inch jelly roll pan. Combine sugar, molasses, cream, and butter in a heavy saucepan and stir over low heat until sugar is dissolved. Set candy thermometer in place. Increase heat; cook rapidly, stirring gently, until mixture reaches 248°F... - 39.9516

Chocolate Syrup With Light Corn Syrup

Combine milk, sugar, chocolate, corn syrup, and butter in a saucepan and heat slowly, stirring until sugar is dissolved. Wash down any sugar crystals. Set candy thermometer in place. Cook, stirring occasionally, until the temperature reaches 236°F (soft-ball... - 33.3218

Jan Hagel

Cream butter; add sugar gradually, beating until fluffy. Add egg yolk and beat well. Blend flour and salt; add in fourths to creamed mixture, mixing until blended after each addition. Divide dough into halves and roll each on an ungreased cookie sheet into a... - 41.3589

Cafe L'orange

Stud each orange slice with 4 cloves; pour hot coffee over them and allow to steep for 30 minutes. Discard orange slices and cloves. Reheat coffee. Pour coffee into a handsome coffeepot or carafe. Accompany with bowls of the whipped cream and brown sugar and... - 31.5581

Hot Spiced Cider

Bring all ingredients to boiling in a large saucepan; simmer, covered, 30 minutes. Remove spices. - 28.6686

Hot Cocoa

Mix cocoa, sugar, and salt in a heavy saucepan. Blend in the water. Boil gently 2 minutes over direct heat, stirring until slightly thickened. Stir in the milk, heating slowly until scalding hot. Remove from heat. Cover and keep hot, if necessary, over hot... - 34.797

Fudge Supreme

Combine the milk, brown sugar, butter, and salt in a heavy 3-quart saucepan. Stir over low heat until sugar is dissolved. Increase heat and bring to boiling. Wash down crystals from sides of pan with a pastry brush dipped in water. Set candy thermometer in... - 42.6493

Frothy Lemonade

Put all ingredients except ice cubes into an electric blender container. Cover and blend until thoroughly mixed. Add the ice cubes, one at a time, blending until mixed. Pour into glasses and spoon froth over top of each. - 31.8514

Chocolate Fudge With Heavy Cream

Put chocolate pieces, butter, and extract into a large bowl; set aside. Combine sugar and cream in a large heavy saucepan. Stir over medium heat until sugar is completely dissolved. Increase heat and bring mixture to boiling. Wash down crystals from sides of... - 37.0252

Chocolate Syrup

Combine the chocolate, sugar syrup, and salt in a saucepan. Stir in the hot water. Simmer 4 to 6 minutes, stirring until thick and smooth. Cool. Stir in extract. Store, tightly covered, in refrigerator. - 29.2452

Filled Crescents

Blend flour and salt in a bowl. Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernels). Blend in sieved egg yolk, sugar, sour cream, and extract. Knead lightly with fingertips and form... - 42.6129

Shrewsbury Biscuits

Cream butter with lemon peel and juice; add sugar gradually, beating until fluffy. Add egg and beat thoroughly. Sift flour, baking powder, and salt together; add in fourths to creamed mixture, mixing until blended after each addition. Mix in currants. Chill... - 45.2699

Molasses Butter Balls

Cream butter with extract; add molasses and beat well. Blend flour and salt; add in fourths to creamed mixture, mixing until blended after each addition. Stir in the pecans. Shape dough into 1-inch balls; place on lightly greased cookie sheets. Bake at... - 34.1895

Cream Caramels

Mix sugar and corn syrup in heavy saucepan. Set candy thermometer in place. Stir and cook to 244F. Add butter and warm cream slowly so mixture does not stop boiling. Cook again to 244F, stirring gently. Cool on wire rack to 220F. Carefully stir in extract,... - 36.7718

Mexican Chocolate

Combine all ingredients in a heavy saucepan. Cook over medium heat, stirring frequently, until chocolate is melted and mixture is heated. Beat with a hand rotary beater or mix in an electric blender until frothy, about 1 minute. - 26.6839

Imperial Punch

Combine the fruit juices, grenadine, and sugar; stir until sugar is completely dissolved. Chill thoroughly. When ready to serve, pour fruit juice mixture into a chilled punch bowl. Add the chilled ginger ale and sparkling water; stir gently to blend. Float a... - 38.6629

Cocoa Syrup

Combine the sugar, cocoa, and salt in a saucepan. Stir in cold water to make a paste. Blend in hot water. Simmer 4 to 6 minutes, stirring until thick and smooth. Cool and stir in the extract. Store in a tightly covered container in refrigerator. - 30.3558

Minted Chocolate Refresher

Melt chocolate in boiling water. Add sugar and stir until dissolved; pour into an electric blender container. Add marshmallows and extract; cover and blend until smooth. Mix into milk; chill thoroughly. Mix well before pouring over ice cubes in tall chilled... - 36.121

Glossy Chocolate Frosting

Mix sugar, cornstarch, and salt in a saucepan; stir in the water and chocolate. Cook over medium heat until mixture thickens, stirring frequently. Remove from heat; stir in butter and extract. Spread while frosting is warm. - 29.6711

Butter Sticks

Add sugar gradually to sieved egg yolks, mixing well after each addition. Add butter, a small amount at a time, beating until fluffy after each addition. Mix in extract. Add flour in fourths, mixing until blended after each addition. Knead lightly with... - 38.6196

Lemon Sugar Cookies

Cream butter with lemon peel and juice; add the sugar gradually, creaming until fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Sift flour, baking powder, and salt together; add in fourths to creamed mixture, mixing until blended... - 38.9223

Glazed Spiced Nuts

large shallow baking pan and heat in a 275°F oven 15 to 20 minutes, or until they are lightly browned; stir occasionally. Combine the sugar, water, cinnamon, and salt in a heavy 1 quart saucepan. Stir over low heat until sugar is dissolved. Increase heat and... - 40.507

Green Shutters Inn Punch

Beat jelly with hand rotary or electric beater until frothy. Stir in boiling water, fruit juices, and sugar; cool. Chill. Just before serving, pour punch into a pitcher and stir in ginger ale; add ice if desired. - 32.3904

Love Letters

Blend flour, sugar, and salt. Cut in butter until particles are the size of rice kernels. Add egg yolks gradually, blending with a fork (mixture will be crumbly). Knead lightly with fingertips and shape into a ball. Divide dough into halves; wrap in waxed... - 46.4363

Lemon Cherry Cooler

Combine water and sugar in a saucepan. Set over low heat and stir until sugar is dissolved. Bring to boiling and boil 2 minutes. Cool; chill. Combine soft drink mixes and juice concentrates; beat with a rotary beater or mix in a blender. Stir in the chilled... - 42.4586

Miniature Kolacky

Soften yeast in lukewarm cream. Stir in 1/2 tea spoon sugar and let stand 15 minutes. Blend flour and salt. Cut in the butter with a pastry blender or two knives until particles are the size of rice kernels; set aside. Beat egg yolks and 1/4 cup sugar... - 47.9087

Peanut Butter Milk Drink

Combine all ingredients in an electric blender container. Blend thoroughly. - 28.2564

Brown Moravian Cookies

Sift flour, baking soda, salt, and spices together into a large bowl. Add brown sugar; mix well. Cut in butter and lard. Add molasses and vinegar gradually, mixing well. Chill dough thoroughly. Using a small amount of dough at a time, roll out about 1/8 inch... - 45.615

Ginger Ice Cooler

Blend lemonade concentrate with corn syrup, then ginger ale. Pour into individual glasses over ginger ice (freeze additional ginger ale in ice cube trays and finely crush the ice). - 22.3286

Fluffy Lime Punch

Combine ingredients in a large bowl. Using a hand rotary or electric beater, beat until just smooth. Pour mixture into a chilled punch bowl. Decorate punch bowl with clusters of Frosted Grapes. Float lime slices garnished with small sprigs of mint in center... - 32.0926

Chocolate Banana Shake

Cut about one third of bananas into large pieces and put into an electric blender container. Add one third of each of the remaining ingredients; blend thoroughly. Pour into a chilled large pitcher. Repeat twice with remaining ingredients. Pour into glasses... - 32.1745

Vacuum Drip Coffee

Use drip or vacuum grind coffee. Follow Drip Coffee recipe for amount to use. Specific directions for making vary according to the type of coffee maker used. Usually, freshly drawn cold water is measured and poured into the decanter or lower bowl. Coffee is... - 30.8134

Kolacky Cookies

Cream butter and cream cheese with extract until fluffy. Blend flour and salt; add in fourths to creamed mixture, mixing until blended after each addition. Chill dough thoroughly. Roll dough 1/4 inch thick on a floured surface; cut with 2-inch round cutter or... - 35.4956

Snappy Chocolate Soda

Combine the chocolate syrup and lemon juice. Divide evenly into six tall chilled soda glasses. Add a scoop of vanilla ice cream to each glass and fill with the chilled sparkling water, stirring to blend. - 26.2891

Cola Sherbet

Blend in a large bowl 3/4 cup sugar, 1 cup carbonated cola beverage, 1 teaspoon grated lime peel, few grains salt, and 1 1/2 cups cream. Stir until sugar is dissolved. Pour into a 1-quart refrigerator tray. Freeze until mixture is mushy.When mushy, turn into... - 23.1097

Sand Tarts

Cream butter; add sugar gradually, beating until fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour in fourths, mixing until well blended after each addition. Chill dough overnight. Removing from refrigerator only amount needed... - 34.3104

Hungarian Butter Cookies

Sift flour, baking powder, and salt together into a bowl. Cut in butter until particles are the size of rice kernels. Add a mixture of egg yolks, sour cream, and sugar, mixing until blended. Knead until a smooth dough is formed. Roll dough 1/4 inch thick on a... - 42.2552

Watermelon Punch

Combine one half of the water, lemon juice, and sugar in a saucepan; mix well. Bring to boiling and boil 3 minutes; cool. Mix in remaining water and fruit juices. Chill thoroughly. Pour over decorative ice block or in a punch bowl. Garnish with fruit slices. - 36.7859

Lemon Cranberry Nectar

Blend thoroughly the cranberry juice, apricot nectar, and water. Stir in lemonade concentrate until melted. Pour into tall glasses over ice cubes or crushed ice. - 29.0506

Apricot Crescents

Soften yeast in the warm water; set aside. Mix in a large bowl the butter, sugar, extract, and salt. Add scalded cream and stir to blend. Thoroughly beat in 1/2 cup of the flour. Add yeast to butter mixture; mix thoroughly. Add the egg yolks, one at a time,... - 47.9774

Pecan Crunch

Very coarsely chop 1 cup pecans; finely chop remaining pecans and reserve 1/2 cup for topping. Mix coarsely chopped pecans and 1/2 cup finely chopped pecans with the baking soda; set aside. In a heavy 2-quart saucepan, combine the sugar, butter, water,... - 41.6599

Basler Brunsli

Thoroughly blend almonds and chocolate with a mixture of sugar and cinnamon. Drizzle with the kirsch. Beat the egg whites until stiff, not dry. peaks are formed. Blend into nut mixture. Chill thoroughly. Roll a fourth of the mixture at a time 1/2 inch thick... - 40.2126

Strawberry Shake

Combine strawberries with the milk and sugar in an electric blender container. Cover and blend thoroughly. Add the ice cream and blend a few seconds. - 28.0112

Punch A La Champagne

Combine the fruit juices and sugar; stir until sugar is dissolved. Chill thoroughly. When ready to serve, pour the fruit juice mixture into a chilled small punch bowl; add the sparkling white grape juice and stir gently. - 28.5533

Panocha

Combine brown sugar, cream, corn syrup, and butter in a saucepan and stir over low heat until sugar is dissolved. Set candy thermometer in place. Cook to 238°F (soft-ball stage), stirring occasionally to avoid scorching. Remove from heat; add extract without... - 32.0615

Cranberry Punch

Combine cranberries and water in a saucepan. Cook over medium heat until cranberry skins pop. Sieve cooked cranberries. Stir in sugar and lemon juice. Return to saucepan; bring to boiling and cook 2 minutes, stirring constantly. Immediately remove from heat;... - 36.3061

Thumbprint Cookies

Cream butter with extract; add sugar gradually, beating until fluffy. Beat in egg yolk with cream. Sift flour and baking powder together; add to creamed mixture in fourths, mixing until blended after each addition. Stir in the 1/2 cup pecans. Shape dough into... - 44.0639

Summer Strawberry Bowl

Puree some of the strawberries in an electric blender; turn into a large bowl. Repeat with the remaining strawberries. Mix the water and lemon juice into the puree. Stir in dry milk and sugar until thoroughly blended. Pour half of the strawberry mixture into... - 44.319

Chocolate Nougat

Line an llx7-inch pan with aluminum foil and butter it; set aside. Combine the sugar, syrup, and water in a 1 1/2 quart saucepan; stir until sugar is moistened. Wash down crystals from sides of pan with a pastry brush dipped in water. Cover and bring to... - 43.85

Cocoa Butter Sticks

Sift flour, cocoa, baking powder, and salt together; set aside. Cream butter; add 3/4 cup sugar gradually, beating until fluffy. Reserve 1 tablespoon egg blend remainder into butter mixture, beating thoroughly. Add dry ingredients in fourths, mixing until... - 44.0712

French Honey Nougat

Combine the sugar, water, and 2 tablespoons corn syrup in a heavy saucepan. Set over low heat and stir until sugar is dissolved. Increase heat to medium and bring to boiling. Cover tightly; boil mixture gently 5 minutes. Uncover and set candy thermometer in... - 45.3616

Spicy Ginger Crunchies

Sift flour, baking soda, salt, and spices together; set aside. Cream butter with extract; gradually add sugar, beating until light and fluffy. Add egg and molasses; beat thoroughly. Gradually add dry ingredients to creamed mixture, mixing until blended. Chill... - 44.0211

Witch Draught With Orange Floats

Stud oranges with whole cloves, inserting them about 1 inch apart. Place in shallow baking dish and bake at 325°F about 1 hour, or until juice begins to form. Remove from oven; prick peel thoroughly with a fork. Mix remaining ingredients in a saucepan. Set... - 41.0904

German Molasses Cookies

Melt butter in a saucepan; add molasses and brown sugar and heat until sugar is dissolved, stirring occasionally. Pour into a bowl; cool. Sift remaining ingredients together; add to cooled mixture in fourths, mixing until blended after each addition. Turn... - 42.7758

White Grape Juice Cranberry Punch

Combine the cranberry juice cocktail and sugar; stir until sugar is dissolved. Add orange and lemon juice and chill fruit juice mixture until ready to use. Just before serving, pour mixture into a punch bowl over ice cubes and blend in the sparkling white... - 31.2627

Black Walnut Wafers

Cream butter with extract; add brown sugar gradually, beating until fluffy. Add eggs, one at a time, beating thoroughly after each addition. Mix in black walnuts. Sift flour, baking soda, and salt together. Add in fourths to creamed mixture, mixing until... - 44.7453

Frosty Cola Apric Ade

Mix sugar and water; stir over low heat until sugar is dissolved. Cover, bring to boiling, and boil 5 minutes. Cool. Blend the apricot nectar, lime juice, orange juice, and the cooled syrup. Chill thoroughly. When ready to serve, pour fruit juice mixture into... - 35.8571

Danish Knots

Sift flour, sugar, and baking powder together into a bowl. Cut in butter until particles are the size of rice kernels. Mix in cream with a fork and knead lightly with fingertips until mixture makes a ball. Roll a fourth of dough at a time into a 6x4-inch... - 39.2609

Hot Ginger Tea

Put the tea bags, cinnamon sticks, cloves, crystallized ginger, and sugar into a large teapot. Pour on boiling water; allow to steep 3 minutes. Remove tea bags and steep for 5 minutes. - 30.1184

Lime Rosemary Zing

Combine rosemary, sugar, salt, and water in a small saucepan; simmer 2 minutes. Cool; strain. Blend with apricot nectar and lime juice; chill. Blend ginger ale with chilled fruit juice mixture. Pour over crushed ice in tall glasses. Garnish each serving with... - 35.114

Celestial Cookies

Soften yeast in the warm water; set aside. Blend flour, sugar, and salt in a bowl. Cut in butter with a pastry blender or two knives until particles are the size of rice kernels: set aside. Beat egg yolks and extract until thick. Add yeast and sour cream... - 47.9903

Coffee For Twenty

Mix 1/2 pound regular grind coffee with 1 egg and crushed egg shell. Tie loosely in fine cheese cloth or put into a lightweight muslin bag. Put into a large kettle with 1 gallon freshly drawn cold water. Cover tightly. Set over low heat and bring very slowly... - 30.216

Iced Coffee

For stronger flavor pour over coffee ice cubes. Using 1/2 measuring cup water per standard measure of coffee, prepare Drip Coffee, or any variation. Fill tall glasses to brim with ice cubes. Pour the hot coffee over the ice. - 20.5475

Texas Cookies

Cream butter with lemon peel and extract; add sugar gradually, beating until fluffy. Add egg and beat thoroughly. Mix in cream. Sift remaining ingredients together; add in thirds to creamed mixture, mixing until blended after each addition. Chill dough 2 to 3... - 44.7748

Fattigman

Beat egg yolks, egg whites, sugar, and brandy until very thick. Add cream slowly, stirring well. Sift flour and cardamom together; add about 1/2 cup at a time to egg mixture, mixing thoroughly after each addition. Wrap and chill overnight Heat lard to 365°... - 42.3662

Watermelon Sherbet

Mix 4 caps diced watermelon, 1/4 cap lemon juice, 1 cup sugar, and 1/8 tea spoon salt together; chill 30 minutes; force through a sieve into a bowl. Soften 1 envelop unfavored gelatin in 1/2 cup cold water in a small saucepan. Set over low heat until... - 23.9593

Creamy Pink Punch

To make peppermint frost, combine candy, marshmallow cream, and boiling water. Stir until candy is dissolved; chill. Pour the cold water into a bowl; add the dry milk and whip until soft peaks are formed, 3 to 4 minutes. Add lemon juice and continue whipping... - 38.503

Spritz

Cream butter with extract; add sugar gradually, beating until fluffy. Add egg yolk and beat thoroughly. Sift flour, baking powder, and salt together; add to creamed mixture in fourths, mixing until blended after each addition. Following manufacturer's... - 34.2901

Apricot Whirl

Pour apricot nectar into refrigerator tray; freeze until mushy. Spoon apricot nectar and ice cream into an electric blender container; add malted milk powder and lemon juice. Cover and blend until smooth and creamy. Pour into chilled glasses and serve... - 29.2718

Scandinavian Springele

Sift flour and spices together; set aside. Cream butter; add confectioners' sugar gradually, beating until fluffy. Add flour mixture in fourths, mixing until well blended after each addition. Stir in almonds. Chill dough thoroughly. Roll dough 1/4 inch thick... - 41.788

Crackle Peanut Brittle

Combine sugar, corn syrup, and water in a heavy 3-quart saucepan. Set pan over low heat and stir until sugar is dissolved. Increase heat and bring to boiling; cover tightly and boil mixture gently 5 minutes. Uncover and set candy thermometer in place. Cook,... - 42.0804

Confectioners' Sugar Icing

Combine 1 cup confectioners' sugar and 1/2 teaspoon vanilla extract. Blend in milk or cream (about 1 tablespoon) until icing is of spreading consistency. - 16.9697

Cantaloupe Pineapple Grapefruit Drink

Put the cantaloupe, sugar, lime and lemon juices, and salt into an electric blender container. Cover and blend thoroughly; chill. Stir the blended mixture into the chilled fruit drink. - 30.2352

Caramel Coated Marshmallows

Mix the condensed milk, sugars, and corn syrup together in a heavy 2-quart saucepan. Set candy thermometer in place. Cook until mixture reaches 234°F (soft-ball stage), stirring constantly. Remove from heat and stir in the butter and extract. Set saucepan... - 41.5118

Raspberry Fruit Punch

Mix thoroughly in a large bowl the soft drink mixes and sugar. Add 6 quarts water gradually, stirring constantly until soft drink mixes and sugar are dissolved. Stir in the pineapple-orange juice concentrate, food coloring, and extract; stir until well... - 33.6037

Chocolate Java

Combine chocolate, coffee, and 1/2 cup sugar in a saucepan. Set over low heat and stir constantly until chocolate is melted. Bring rapidly to boiling, stirring constantly. Reduce heat; cook and stir 3 minutes. Remove from heat. Stir in the milk; chill... - 44.3379

Sparkling Raspberry Punch

Several hours before serving prepare an ice mold for the punch bowl, if desired. Force contents of 1 1/2 packages thawed berries through a sieve or food mill. Mix in the orange juice. Pour over the ice mold or ice cubes in a punch bowl. Add the carbonated... - 31.8707

Swedish Coffee Fingers

Cream butter with extract; add 2 tablespoons sugar gradually, beating until fluffy. Add flour in fourths, mixing until blended after each addition. Chill dough thoroughly. Shape small amounts of dough into fingers 2 1/2 inches long and 1/4 inch thick. Brush... - 36.3046

Chocolate Divinity

Melt chocolate and set aside to cool. Combine sugar, water, corn syrup, and salt in a heavy 2-quart saucepan; set over medium heat and stir only until mixture begins to boil. Cover and cook 5 minutes. Remove cover and set candy thermometer in place. Cook,... - 40.6716

Four Fruit Refresher

Combine all ingredients except ginger ale; stir until sugar is completely dissolved. Chill thoroughly. When ready to serve, pour fruit juice mixture into a chilled punch bowl, add ginger ale, and stir gently to blend. - 31.6002

Edinburgh Squares

Blend flour and 1/4 cup sugar. Cut in butter until pieces are the size of small peas. Blend in 1 1/2 cups of the grated almonds. Add egg yolks and mix thoroughly. Shape dough into a ball, kneading Hghtly with fingertips; put onto an ungreased cookie sheet;... - 47.7106

Hot Apricot Nip

Combine sugar, cloves, cinnamon stick, and water in a small saucepan. Cook and stir over low heat until sugar is dissolved. Increase heat to boiling and cook gently 5 minutes. Add apricot nectar and continue to heat until very hot. Remove spices; stir in... - 33.2262

Hot Chocolate

Rinse an electric blender container with hot water. Put into container about 1/2 cup scalded milk, chocolate, sugar, extract, and salt. Cover and blend about 1 minute, or until smooth and color is even throughout. Add remaining scalded milk and blend until... - 30.8558

Brown Sugar Taffy

Combine the brown sugar, corn syrup, vinegar, and salt in a heavy 3-quart saucepan. Set over low heat and stir until sugar is dissolved. Increase heat and bring to boiling, stirring constantly. Add evaporated milk slowly, stirring constantly, so that boiling... - 40.3998

Moravian Scotch Cakes

Combine flour, sugar, and caraway seed in a bowl. Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernels); shape into a ball. Roll a third of dough at a time 1/4 inch thick on a floured... - 33.1345

Butter Crisps

Cream butter and cream cheese with extract; add sugar gradually, beating until fluffy. Add egg yolk and beat thoroughly. Sift flour, salt, and baking powder together; add in fourths to creamed mixture, mixing until blended after each addition. Following... - 38.1016

Truffles

Stir coffee into the chocolate; set aside to cool. Blend hot cream into the egg yolks; immediately pour into the top of a double boiler. Cook over simmering water, stirring constantly, 3 to 5 minutes, or until mixture thickens. Cool. Cream butter with extract... - 40.8053

Icy Nectarine Plum Whirl

Rinse, cut into halves, remove pits, and cut the nectarines and plums into pieces (enough to yield 1/2 cup each). Put fruit into an electric blender container with the remaining ingredients. Cover and blend until thoroughly mixed. - 29.3962

Norwegian Christmas Cookies

Sift flour, cornstarch, baking powder, salt, and spices together; set aside. Cream butter with extract. Add sugar gradually, beating until light and fluffy. Add dry ingredients alternately with cream, mixing after each addition. Stir in almonds. Shape dough... - 42.8905

Austrian Nut Butter Cookies

Prepare Rich Chocolate Filling. Sift flour, sugar, and spices together; mix in almonds. Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernels). Using finger tips, shape into a... - 40.477

Almond Flakes Normandy

Cut butter into flour until particles are the size of rice kernels. Blend in almonds, confectioners' sugar, and salt. Beat the egg white and extract until frothy; add to flour sugar mixture, mixing until a soft dough is formed. Shape dough into a ball; knead... - 43.5532

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