Chocolate and other food groups

Another one from Aunt Elaine that I tried for the first time last year. It was a big hit. Mock Roca Line 15 x 10 x 1 pan (jelly roll pan) with foil. Place graham crackers on the bottom. Heat oven to 350.  Boil together: 1/2 c. sugar 1 stick butter 1 stick margarine (or both butter) Bring to a full boil and cook for 3 minutes. Pour mixture over graham crackers. Bake at 350 for 8 minutes. Cool and break into pieces. This is NOT low fat.

These are great for a fast candy/cookie that requires no cooking. Orange Balls 6 oz. crushed vanilla wafers 1 c. pecans, chopped 1 c. orange juice concentrate, thawed 1 lb. powdered sugar Mix all ingredients together. Roll into 1 inch balls. Roll in coconut or ground pecans.

Another recipe from Aunt Elaine. This is a great fudge for beginning cooks because you don't have to heat it at all. White Almond Fudge 3 oz. cream cheese, softened 2 1/2 c. powdered sugar 1/2 tsp. almond flavoring 1/2 c. chopped almonds 1/8 tsp. salt Beat cream cheese until smooth and soft. Slowly add sugar. Beat until smooth. Add flavoring, almonds, and salt. Press mixture into buttered 8 inch square pan. Chill until firm.

Peanut Butter Fudge This recipe is from my Great-Aunt Elaine.  I have a little book with all her candy recipes in it, and they are all winners. 1 c. sugar 2 Tb. butter 1 c. brown sugar 1/2 c. evaporated milk 1 ts. vanilla 1/2 lb. peanut butter 1 c. marshmallows pinch salt Cook sugar, butter, salt, and milk to soft ball stage. (234-238 degrees - higher at high altitudes) Add marshmallows and peanut butter just before removing from heat. DO NOT STIR. Cool to room temperature. Add vanilla. Beat until mixtures is creamy, thick, and will hold its shape when dropped from a spoon. Pour into well buttered shallow pan.