Chocolate Brittle

Chocolate Brittle

Ingredients:

• 1 lb Butter
• 1 lb Sugar
• 1 lb Almonds
• 1 lb Walnuts; finely chopped
• 1 lb Semi-sweet chocolate
• 1 c Walnuts; whole

Instructions:

In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds
& cook 10-20 minutes or until nuts begin to pop & turn brown. Pour
into a shallow pan & let cool. Melt chocolate & pour over mixture in
pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn
over and sprinkle bottom side with walnuts. Break candy into pieces.

Chocolate Almond Morsels

Chocolate Almond Morsels

Ingredients:

• 8 1/2 oz Chocolate wafer cookies
• 1 1/2 c Almonds; blanched & slivered
• 1/3 c Almond flavored liqueur
• 3 tb Corn syrup
• Powdered sugar

Instructions:

In a food processor or blender, process the cookies and the almonds
until finely ground. Add the liqueur and the corn syrup, and process to
mix. Line a large cookie sheet with wax paper. Spread about 1/2 cup
of powdered sugar in a shall dish, and dust your hands lightly with
some additional powdered sugar. Roll almond mixture into 30 balls.
Roll ball in the powdered sugar to coat completely. Place on the
prepared cookie sheet and refrigerate for at least 8 hours until firm.
Makes 30 candies.

Chewy Chocolate Rolls

Chewy Chocolate Rolls

Ingredients:

• 2 tb Butter
• 1/2 c Light corn syrup
• 2 oz Chocolate, melted
• 1 ts Vanilla
• 3/4 c Powered dry milk
• 1/4 ts Salt
• 3 c Confectioners' sugar

Instructions:

Mix together butter, syrup, chocolate, vanilla, powdered milk, and salt.
Gradually add confectioners' sugar; mix and knead. Roll out in 3/4-
inch rolls, cut into 2 1/2-inch lengths. Let stand for about one hour,
then wrap in plastic wrap. Makes about 18 rolls.

Bourbon Balls

Bourbon Balls

Ingredients:

• 1 c Pecans
• 4 tb Maker's Mark
• 1 Stick of butter
• 1 lb Box powdered sugar
• 1/2 Box semi-sweet chocolate squares
• 1/2 Rectangle of paraffin

Instructions:

Combine pecans and bourbon; wait at least 3 hours for pecans to
absorb bourbon flavor. Cream butter and powdered sugar with mixer,
adding bourbon and pecan mixture. Roll mixture into small balls and
chill in refrigerator for 1-1/2 hours. Melt chocolate in double boiler,
adding shaved paraffin. Heat until thoroughly melted. Dip balls into
chocolate and put on waxed paper to dry. (use fork or long skewer
when dipping balls.)

Chocolate Cream Roll

Chocolate Cream Roll

Ingredients:

• 6 tb Flour
• 6 tb Cocoa
• 1/2 ts Baking powder
• 1/4 ts Salt
• 4 md Eggs
• 3/4 c Sugar
• 1 ts Vanilla
• Icing sugar
• Whipped Cream

Instructions:

Sift flour, cocoa, baking powder and salt, THREE times, onto a sheet of
waxed paper. Beat egg whites til thick and fluffy. Add sugar gradually
while beating, then add yolks and vanilla. Mixture should be thick and
lemony. Sift dry mixture over egg mix and fold in gently. Prepare an
edged cookie pan by greasing and lining with waxed paper. Pour batter
onto pan and spread evenly. Bake at 400 F for 12-15 minutes. When
baked, remove from pan and roll in a damp tea towel on which you
have sprinkled some icing sugar. When cool, unroll, trim off any crusty
edges. Spread whipped cream on cake and roll up. Serve with a dollop
of whipped cream on the side.

Oklahoma Crude

Oklahoma Crude

Ingredients:

• 1/2 c Sugar
• 1/2 c Vegetable (not olive) oil
• 3/4 c Chocolate flavor syrup
• 1 ts Vanilla extract
• 1 Egg
• 1 c Flour
• 1/4 ts Salt
• 1/4 ts Baking powder

Instructions:

Preheat oven to 350-degrees. Grease an 8-inch square pan. In a
mixing bowl combine sugar, oil, syrup, vanilla, and egg and mix until
smooth. Don't overbeat. Add flour, salt and baking powder and stir just
until smooth. Spread in prepared pan and bake 35-40 minutes, until
toothpick or cake tester inserted near center comes out clean. Cool 15
minutes in pan before removing to cooling rack. Or, if you can't wait,
cut into brownies while they're warm and enjoy.