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Shareware 1 2 the Maxx
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COOKING
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1990-12-07
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-End Recipe Export-
-Begin Recipe Export-
Title: Cranberry Candy
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - cup white sugar
3 - 3 oz packages of raspberry gelatin
1 - l pound can cranberry sauce
1/2 - tsp raspberry flavoring
1/2 - cup chopped nuts
Combine all ingredients with exception of nuts. Cook over low
heat, stirring until sugar and gelatin are dissolved. Do not add
more liquid.
Remove from heat and let stand about 30 minutes, stirring
occasionally. Fold in nuts. Spoon into a buttered 8" square pan,
but do not refrigerate. Cover lightly with waxed paper or clean
towel. Let stand overnight. Cut into squares and roll in granulated
sugar. Store after pieces are dry enough to lose any sticky
feeling. This candy is similar to gum drops in texture.
-End Recipe Export-
-Begin Recipe Export-
Title: Walnut Candy
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 1/2 - cups walnuts, coarsely chopped
2/3 - cup butter or margarine
1 - cup packed light brown sugar
1 - 14 oz can sweetened condensed milk
1 1/2 - tsp vanilla
To toast walnuts, spread in a single layer in a 9" glass pie
plate. Stirring every 2 minutes, microwave on high 6 minutes or
until toasted.
Place butter in a 2 quart glass measure. Microwave on high 1
minute. Blend in brown sugar and condensed milk. Stirring every
2 minutes, microwave on high 8 to 9 minutes or until mixture is
a medium caramel color. Stir in vanilla and beat with a wooden
spoon for 2 to 3 minutes. Fold in walnuts. Pour into buttered
8" square dish. Cool to lukewarm; then refrigerate until set. Cut
into squares. Makes 36 pieces.
-End Recipe Export-
-Begin Recipe Export-
Title: Hard Candy Suckers
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - cup sugar
1/3 - cup hot water
1/3 - cup light corn syrup
1/2 - tsp liquid food color
1/2 - tsp flavor
Spray molds with non stick vegetable spray. Combine sugar, hot
water and syrup in a pan. Boil. Using a candy thermometer, heat to
300 degrees. Do not stir at this time. Remove from heat. Let stand
2 minutes. Then add flavor and food color. Stir to blend. Pour into
molds. Let cool to room temperature.
-End Recipe Export-
-Begin Recipe Export-
Title: Candied Spiced Walnuts
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - cup sugar
1/4 - tsp salt
2 - tsp cinnamon
1/2 - tsp nutmeg
1/2 - tsp cloves
1/2 - cup water
2 - cups shelled walnut halves
Boil all ingredients except the walnuts to 236 degrees on a
candy thermometer (soft ball stage). Remove from heat and add the
walnuts. Stir until creamy. Turn out on waxed paper. Using 2 forks,
separate walnuts. Let dry. Then store them in an airtight container
Makes about 2 cups.
-End Recipe Export-
-Begin Recipe Export-
Title: White Candy Pizza
Keywords: Candy1, Candies
Source: CANDY1.ZIP
10 - oz white almond bark or white chocolate
2 - cups crisp rice cereal
1/2 - cup miniature marshmallows
1/2 - cup almond brickle chips or peanuts
16 - chocolate candy kisses
6 - maraschino cherries, cut in half
6 - miniature marshmallows, cut in half
Butter a 12" glass plate or pizza pan; set aside. Place almond
bark in a 8" cup glass measure. Microwave on 50% (medium) for 2
to 3 minutes or until melted; stir. Add cereal, 1/2 cup marshmallows
and brickle chips. Stir until marshmallows melt. Spread mixture on
prepared plate.
Unwrap candy kisses and place in a 10 oz custard cup or 1 cup
glass measure. Microwave on high 45 to 60 seconds or until melted.
Drizzle over pizza in a circular pattern or spread over top.
Decorate with cherry and marshmallow halves. Makes 20 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Peanut Brittle
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - cup sugar
1/2 - cup corn syrup
1/3 - cup water
2 - cups uncooked peanuts
Use a large heavy pan. Combine all ingredients. Cook at medium
heat until peanuts stop popping. Add 1/2 tsp baking soda, stirring
quickly as mixture foams rapidly. Pour into lightly buttered
cookie sheet. Spread mixture thinly. Cool and crack.
-End Recipe Export-
-Begin Recipe Export-
Title: Peanut Butter Balls
Keywords: Candy1, Candies
Source: CANDY1.ZIP
3/4 - cup butter or margarine
1 - lb confectioners sugar
1 1/2 - cups peanut butter, crunchy or smooth
Melt butter and peanut butter over low heat. Stir well. Remove
from heat. Add sifted sugar and beat by hand until well blended.
Roll mixture into small balls. Refrigerate on waxed paper for 30
minutes or longer.
Chocolate cover: In a double boiler, melt 1/3 cake of paraffin
wax and 1 - 12 oz package of milk chocolate bits. Dip balls into
chocolate and place on waxed paper to harden. Keep chocolate in
hot water while dipping. Stir in cool place.
-End Recipe Export-
-Begin Recipe Export-
Title: Fudge Marshmallow Candy
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - 12 oz pkg semi-sweet chocolate pieces
4 - cups Miniature Marshmallows
1 - cup chunk style peanut butter
Melt chocolate pieces with peanut butter in saucepan over low heat,
stirring until smooth. Fold in marshmallows. Pour into greased 9" square
pan; chill until firm. Cut into squares. Makes about 2 dozen.
-End Recipe Export-
-Begin Recipe Export-
Title: Special K Bars
Keywords: Candy1, Cookies/bar
Source: CANDY1.ZIP
6 - cups Kellogg's Special K cereal
1 - cup sugar
1 - cup light corn syrup
1 - cup peanut butter
1 - 6 oz pkg semi-sweet chocolate pieces
1 - 6 oz pkg butterscotch pieces
Measure Special K into large buttered bowl. Combine sugar and syrup
in medium - sized saucepan. Cook over moderate heat until mixture boils.
Remove from heat. Stir in peanut butter; mix well. Pour mixture over
Special K; mix until well blended. Press into buttered 13 x 9" pan. Let
stand in cool place to harden. Melt chocolate and butterscotch pieces
together over hot but not boiling water, stirring until well blended.
Remove from heat; spread evenly over Special K mixture. Cool until firm.
Cut into bars. Yield:48 - 2 x 1" bars.
Variation 1: Follow directions, increase peanut butter to 1 1/2 cups.
Variation 2: Follow directions, increase peanut butter to 1 1/2 cups and
substitute 3 cups Rice Krispies for half the Special K
Variation 3: After stirring peanut butter into syrup mixture, pour
mixture over small box Special K in buttered pan. Press.
Omit frosting.
Variation 4: Follow directions, boiling 1 or 2 pinches salt with sugar
and syrup. Increase peanut butter (Chunky) to 1 1/2 cups
and Special K to 7 1/2 cups.
variation 5: Measure 2/3 cup corn syrup and 1/4 cup brown sugar (firmly
packed) into large saucepan. Cook over medium heat, stirring
constantly, until sugar dissolves and mixture bubbles.
Remove from heat. Stir in 1/4 tsp almond extract. Add 6
cups Special K and 1/4 cup chopped almonds. Stir until well
coated. With back of spoon, press mixture evenly and firmly
into buttered 13 x 9" pan. Let stand until cool. Cut into
24 - 1 1/2 x 3" bars.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Kisses
Keywords: Candy1, Candies
Source: CANDY1.ZIP
2 - cups sugar
1 - stick margarine, melted
4 - squares (10 - oz each) unsweetened chocolate, melted
4 - eggs
2 - tsp vanilla extract
2 - cups flour
2 - tsp baking powder
3/4 - tsp salt
3/4 - cup powdered sugar
In mixing bowl, combine sugar, margarine and chocolate. Add eggs one
at a time, mix in vanilla. Combine flour, baking powder and salt. Add
gradually to other mixture. Cover and chill 2 hours.
Drop round teaspoon shaped balls into powdered sugar. Place on
ungreased cookie sheet. Bake @ 350 degrees 10 to 14 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Fast Chocolate Pecan Fudge
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1/2 - cup butter or margarine
3/4 - cup Hershey cocoa
4 - cups confectioners sugar
1 - tsp vanilla extract
1/2 - cup evaporated milk
1 - cup pecan pieces
Line square pan, 8 x 8 x 2", with foil; set aside. In medium micro-
wave proof bowl, microwave butter on high (full power) 1 to 1 1/2
minutes or until melted. Add cocoa; stir until smooth. Stir in
confectioners sugar and vanilla; blend well (mixture will be dry
and crumbly). Stir in evaporated milk. Microwave on high 1 minute;
stir. Microwave an additional minute or until mixture is hot. Beat
with wooden spoon until smooth; add pecan pieces. Pour into prepared
pan. Cover; chill until firm. Cut into squares. Store, covered, in
refrigerator. Makes about 4 dozen.
MINT AND CHOCOLATE FUDGE:
Follow recipe for Fast Chocolate Pecan Fudge. Omit pecans. Spread
Pastel Mint Topping over chilled fudge.
PASTEL MINT TOPPING:
in small bowl, cream 3 Tbsp butter, softened, 1 Tbsp water and 1/8
to 1/4 tsp mint extract. Gradually, add 1 1/2 cups confectioners
sugar and 2 drops green food color. Beat until smooth.
-End Recipe Export-
-Begin Recipe Export-
Title: Cherries and Chocolate Fudge
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - 14 oz can sweetened condensed milk
2 - cups ( 12 oz pkg) Hershey semi-sweet chocolate chips
1/2 - cup coarsely chopped almonds
1/2 - cup chopped candied cherries
1 - tsp almond extract
Line square pan, 8 x 8 x 2", with foil. In medium microwave proof
bowl, combine sweetened condensed milk and chocolate chips. Microwave
on high (full power) 1 1/2 to 2 minutes or until chips are melted
and mixture is smooth when stirred. Stir in chopped almonds, cherries
and almond extract. Spread evenly in prepared pan. Cover; chill until
firm. Cut into 1" squares. Store, covered, in refrigerator. Makes about
4 dozen.
-End Recipe Export-
-Begin Recipe Export-
Title: Microwave Fudge
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - lb confectioners sugar
1/2 - cup cocoa
1/4 - cup milk
1/2 - cup butter, melted
1 - tsp vanilla
1/2 - cup chopped nuts
Blend confectioners sugar and cocoa in 8 x 8 x 2" dish. Pour in
milk. Place butter on top. Heat in microwave oven at full power 2
minutes or until butter melts. Stir well to mix. Add vanilla and
nuts. Stir until blended. Chill 1 hour. Cut into 1" squares. Store in
airtight container.
-End Recipe Export-
-Begin Recipe Export-
Title: Fudge
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1/2 - lb melted butter
4 - cups sugar
1 - cup milk
25 - large marshmallows
12 - oz chocolate chips
13 - oz of a chocolate bar
1 - cup pecans
Melt butter; dissolve sugar. Add milk; heat until warm. Add marshmallows
Stir constantly until melted, but not boiling. Remove from heat. Stir in
chocolate chips and bar. Stir in pecans. Pour into buttered pan. Garnish
with whole pecans. Chill 1 hour. Cut into pieces.
-End Recipe Export-
-Begin Recipe Export-
Title: Ultimate Rocky Road
Keywords: Candy1, Candies
Source: CANDY1.ZIP
2 - cups Nestle Milk Chocolate Morsels
2 1/4 - cups miniature marshmallows
1/2 - cup coarsely chopped nuts
1/4 - cup sunflower seeds
Melt morsels over hot (not boiling) water; stir until smooth. Remove
from heat. Stir in remaining ingredients. Spread in foil-lined 8"
square pan. Chill until firm. Cut in squares. Makes about 1 pound.
-End Recipe Export-
-Begin Recipe Export-
Title: Sponge Candy
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - cup white sugar
1 - cup dark corn syrup
1 - Tbsp cider vinegar
1 - Tbsp baking soda
Melted dipping chocolate (optional)
Combine sugar, syrup, and vinegar in heavy kettle. Bring to boil.
over medium heat; heat to 300 degrees. You must use a candy
thermometer for this step. The heated mixture looks as if it is
about to burn.
Remove pot from heat. Immediately, add baking soda; stir quickly
with wooden spoon. Quickly, pour into buttered 8 x 12" baking dish.
Allow mixture to cool at least 4 hours. Break into pieces; dip
into chocolate, if desired. Enjoy!
-End Recipe Export-
-Begin Recipe Export-
Title: Frugal Gourmet Fudge
Keywords: Candy1, Candies
Source: CANDY1.ZIP
3/4 - cup margarine
3 - cups sugar
1 - 5 oz can evaporated milk
1 - 12 oz package semisweet chocolate pieces
1 - 7 oz jar Kraft Marshmallow Creme
1 - cup chopped nuts
1 - tsp vanilla
Combine sugar, margarine and milk in heavy 2 1/2 to 3 quart
saucepan. Bring to full boil; stir constantly. Continue boiling
5 minutes over medium heat or until candy thermometer reaches
234 degrees, stirring constantly to prevent scorching. Remove
from heat. Stir in chocolate pieces until melted. Add remaining
ingredients; mix until well blended. Cool.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Logs
Keywords: Candy1, Candies, Paraffin
Source: CANDY1.ZIP
1-lb powdered sugar
1/2-cup crunchy peanut butter
1-cup flaked coconut
1-cup chopped pecans
1-tsp vanilla
1-cup melted butter
1/2-block paraffin
1-cup graham cracker crumbs
1-pkg semi-sweet chocolate ( 6oz)
Mix sugar, coconut, pecans, vanilla and cracker crumbs into
peanut butter. Pour in melted butter and blend well.
Shape into 2 x 2 1/2 inch logs. Melt chocolate and paraffin
over boiling water. Dip logs in chocolate and place on waxed
paper to dry. Leave chocolate in double boiler while dripping
logs. Makes 4 dozen.
-End Recipe Export-
-Begin Recipe Export-
Title: Fudge
Keywords: Candy1, Candies
Source: CANDY1.ZIP
4 1/2 - cups sugar
1 - can Pet milk (large)
1 1/3 - stick margarine
1 - jar Marshmallow Fluff
4 - pkg Chocolate bits (6oz)
1 - tsp vanilla
1 - nut meats
Add sugar, milk, margarine. Bring to a boil for 8 minutes.
Remove from heat. Add chocolate and stir in marshmallow.
Add vanilla and nuts.
Pour in cookie sheet and cool. Makes about 4 lb
-End Recipe Export-
-Begin Recipe Export-
Title: Turtles
Keywords: Candy1, Candies
Source: CANDY1.ZIP
18-caramels
2-tspcream
Melt in double boiler. Stir in 1 cup nuts. Drop on cookie
sheet. Cool. Melt large Hershey chocolate bar & spread on
candy.
-End Recipe Export-
-Begin Recipe Export-
Title: Peanut Butter Pieces
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1-1 lb Hershey bar
1/2-cup butter
1-cup creamy peanut butter
Melt half the butter and half the Hershey bar in a pan over
a low heat. Pour into medium sized pan. Cool in refrigerator
for 5-10 minutes.
Spread peanut butter over cooled chocolate. Melt other half
Hershey bar and butter. Pour over top of peanut butter. Let
cool in refrigerator for 30 minutes. Cut into pieces.
-End Recipe Export-
-Begin Recipe Export-
Title: Peanut Butter Fudge
Keywords: Candy1, Candies
Source: CANDY1.ZIP
4- cups sugar >
1- cup milk > Bring to boil & simmer for about
> ten minutes, stirring constantly.
Take off heat, stir in 1/2 stick butter and 10 or 12 heaping Tbsp
peanut butter.
Pour into greased oblong pan. Let stand until firm & cut into
bite size squares. Keep refrigerated.
-End Recipe Export-
-Begin Recipe Export-
Title: Molasses Taffy Pull
Keywords: Candy1, Candies
Source: CANDY1.ZIP
In 2 quart saucepan, put 1 cup molasses, 1 cup sugar, 1 Tbsp butter. Cook over
low heat until sugar is dissolved. Cook on higher heat until syrup, when
dropped in very cold water, forms threads which are hard but not brittle.
Pour into greased platter and wait.
As edges cool, fold toward center or they will harden before rest is
ready for pulling. When candy is cool enough to handle, press into a ball
with lightly buttered fingers. Pull until candy is light in color. When
it becomes hard to pull, stretch candy into a long twisted rope. Cut into
pieces and wrap in waxed paper.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Marshmallow Treats
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1/4 - cup butter or margarine
1 - 10 oz pkg regular marshmallows or 4 cups miniature marshmallows
6 - cups Rice Krispies cereal
1 - 11 1/2 oz pkg Nestles milk chocolate morsels
2 - Tbsp shortening
Melt margarine in large saucepan over low heat. Add marshmallows
and stir until completely melted. Remove from heat.
Add Rice Krispies cereal. Stir until well coated. Using buttered
spatula or waxed paper, press mixture evenly into buttered 15 1/2 x
10 1/2 x 1" pan. Set aside to cool.
For filling, combine Nestle chocolate morsels with shortening in
small saucepan or in top section of double boiler. Stir over very
low heat or over hot(not boiling)water until morsels melt and
mixture is smooth. Remove from heat.
Cut cooled cereal mixture in half crosswise. Reserving about 1/3
cup of the melted chocolate mixture, spreading remaining over one
half. Top with other half, gently pressing halves together. Drizzle
reserved chocolate mixture over top. Chill just until chocolate is
firm. Cut into 1 1/2" squares. Store in tightly covered container at
room temperature in cool, dry place. Yields 35 squares.
-End Recipe Export-
-Begin Recipe Export-
Title: Fudge Marshmallow Candy
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - 12 oz pkg semi-sweet chocolate pieces
4 - cups miniature marshmallows
1 - cup chunk style peanut butter
Melt chocolate pieces with peanut butter in saucepan over low
heat, stirring until smooth. Fold in marshmallows. Pour into greased
9" square sauce pan; chill until firm, Cut into squares. Yields 2 dozen.
-End Recipe Export-
-Begin Recipe Export-
Title: Creamy Chocolate Mints
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - 11 1/2 oz pkg(2 cups) Nestle Milk Chocolate Morsels
1/4 - cup sour cream
2 1/2 - tsp mint flavored liqueur
Melt over hot(not boiling) water, Nestle Milk Chocolate Morsels.
Remove from heat. Add sour cream; blend well. Stir in mint flavored
liqueur. Transfer to small bowl. Chill until thick(about 1 1/2
hours). Fill pastry bag fitted with decorative tip; pipe 1"
candies onto foil-lined cookie sheets. Refrigerate until ready
to serve. Makes 3 1/2 dozen.
-End Recipe Export-
-Begin Recipe Export-
Title: Crispix Chocolate Drops
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - 12 oz(2 cups)pkgscotch morsels
1 - 6 oz(1 cup)pkgsemi-sweet chocolate morsels
1 1/2 - cups salted peanuts
4 - cups Crispix cereal
Combine butterscotch morsels and semi-sweet chocolate morsels
in a large saucepan. Stir constantly over very low heat until
smooth. Remove from heat. Add peanuts and Crispix cereal. Stir
gently until well coated. Drop by teaspoons onto waxed paper.
Chill until firm. Yields:8 dozen.
-End Recipe Export-
-Begin Recipe Export-
Title: Pipe and Slipper Time Raisin Rum Balls
Keywords: Candy1, Candies
Source: CANDY1.ZIP
2 1/2 - cups crushed vanilla wafers
1 - cup medium raisins
1 - cup crushed walnuts, optional
1/3 - cup rum (or whiskey)
3 - Tbsp corn syrup
30 - maraschino cherries
1 1/2 - cups confectioner's sugar
Mix first five items in medium bowl. Shape 3/4 to 1" balls with
maraschino cherry on center. Roll in confectioner's sugar. Recipe
makes about 30 balls. Enjoy!
-End Recipe Export-
-Begin Recipe Export-
Title: Cream and Cherry Fudge
Keywords: Candy1, Candies
Source: CANDY1.ZIP
4 - cups sugar
3/4 - cup heavy cream
1 1/4 - cups milk
1/3 - cup chopped maraschino cherries
A few drops of vanilla extract
Grease a 7" square pan. Put sugar, cream and milk into a large heavy
saucepan. Heat gently until the sugar is completely dissolved,
stirring continuously. Bring to a boil and boil to 240 degrees, stirring
occasionally.
Remove from heat and stir in vanilla. Add chopped cherries. Beat until
the mixture starts to leave a trail on itself.
Pour into prepared pan. Leave to cool. Mark into squares as it begins
to set. Leave overnight, then cut into squares. Makes about 2 pounds.
-End Recipe Export-
-Begin Recipe Export-
Title: Mocha Fudge
Keywords: Candy1, Candies
Source: CANDY1.ZIP
4 - cups sugar
3 - Tbsp light corn syrup
3/4 - cup milk
3 - oz semi-sweet chocolate, broken into small pieces
Pinch of salt
1 to 2 - tsp coffee extract
6 - Tbsp butter, cut into small pieces
Oil a 7" square pan. Put all the ingredients except the butter in a
large, heavy saucepan. Heat gently until the sugar has dissolved,
stirring continuously. Bring to a boil and boil to 236 degrees,
stirring occasionally.
Remove the pan from the heat, add the pieces of butter and leave to
stand for 5 minutes. Beat until mixture starts to leave a trail on
itself.
Pour the fudge into the prepared pan. Leave to cool. Mark into squares
as it begins to set. When completely cold and set, turn out and cut into
the marked squares. Makes about 2 lb
-End Recipe Export-
-Begin Recipe Export-
Title: Molasses Fudge
Keywords: Candy1, Candies
Source: CANDY1.ZIP
1 - cup sugar
1 - cup packed brown sugar
1/2 - cup light cream
2 - Tbsp molasses
1/2 - tsp ground cinnamon
1/4 - tsp ground nutmeg
1/8 - tsp ground cloves
2 - Tbsp butter or margarine
1 1/2 - tsp vanilla
1/2 - cup coarsely chopped walnuts
Line a 9 x 5 x 3" loaf pan with foil, extending foil over the edges
of the pan. Butter the foil; set pan aside.
In a buttered, 2 qt. heavy saucepan, combine sugar, brown sugar, cream,
molasses, cinnamon, nutmeg and cloves. Cook over medium-high heat to
boiling, stirring constantly until sugars dissolve.
Cook over medium-low heat, stirring frequently until mixture reaches
soft ball stage, 240 degrees. Remove pan from heat. add butter and vanilla
but do not stir. Cool to 110 degrees. Beat vigorously until it just
begins to thicken; add nuts. Continue beating until it becomes very thick
and starts to lose its gloss. Quickly turn into prepared pan. Score into
1" pieces while still warm. When firm, lift candy out of pan and cut into
squares. Makes about 1 lb
-End Recipe Export-
-Begin Recipe Export-
Title: Sugarless Peach-Apple Butter
Keywords: Candy1, Can/preserve
Source: CANDY1.ZIP
3 - lb peaches, peeled, pitted and cut up(about 12 medium)
1 - 12 oz can frozen apple juice concentrate, thawed
In a 4 qt. kettle or Dutch oven, mash peaches well. Add apple juice
concentrate. Bring to boiling, stirring occasionally. Reduce heat and
boil, uncovered, for 35 to 40 minutes or until consistency is very
thick; stir frequently as mixture thickens. Press mixture through a
sieve or food mill. Ladle into clean hot half pint jars; leave 1/2"
head space.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Fruit Jam
Keywords: Candy1, Can/preserve
Source: CANDY1.ZIP
1 1/2 - cups unsweetened frozen fruit
1/4 - cup frozen fruit juice concentrate
1 1/2 - Tbsp tapioca
Mix fruit, juice and tapioca in small pan. Let stand 5 minutes. Bring
to a boil over medium heat, stirring often. Cool 20 minutes. Cover and
store in refrigerator.
-End Recipe Export-
-Begin Recipe Export-
Title: Apricot-Pineapple Preserves
Keywords: Candy1, Can/preserve
Source: CANDY1.ZIP
6 - cups combination of fresh diced apricots and undrained unsweetened
crushed pineapple juice
12 - oz frozen pineapple juice concentrate or orange-pineapple juice
1 - cup water or reserved juice from pineapple(to make 1 cup)
1 - Tbsp gelatin
1 - tsp almond extract
Bring all ingredients to a boil. Boil 1 minute, then crush fruit
with masher. Stir and cook 3 minutes longer. Remove from heat.
Will thicken when refrigerated. Pour into sterilized jars or
freezer containers. Freeze or just refrigerate. May be stored in
refrigerator for 2 to 3 weeks. Yields 6 cups.
-End Recipe Export-
-Begin Recipe Export-
Title: Raspberry Preserves
Keywords: Candy1, Can/preserve
Source: CANDY1.ZIP
3 - cups fresh raspberries, crushed
1 1/2 - tsp(1/2 envelope) unflavored gelatin
4 - Tbsp unsweetened grape juice concentrate, defrosted but undiluted
Combine all ingredients in a saucepan. Wait 1 minute until gelatin is
softened, then cook 2 minutes, stirring constantly and crushing the
berries. Cool, then pour the preserves into airtight containers. Chill
until set. Sore in refrigerator. Makes 2 cups.
-End Recipe Export-
-Begin Recipe Export-
Title: Tomato Preserves
Keywords: Candy1, Can/preserve
Source: CANDY1.ZIP
5 - lb(about 11 cups) ripe tomatoes
8 - cups sugar
2 - lemons, thinly sliced
Peel tomatoes and cut into chunks. Add sugar and let stand in a
covered crock for 12 hours. Drain off liquid and boil in a large
saucepan until it will spin a thread. Add tomatoes and lemon slices.
Continue boiling until liquid becomes desired thickness. Pour into
pint jars prepared for canning.
Note:For canning, use boiling water bath for 10 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Yellow Pear Tomato and Orange Preserves
Keywords: Candy1, Can/preserve
Source: CANDY1.ZIP
4 - qts. yellow pear tomatoes
5 - oranges
5 - lb sugar
Grind tomatoes and oranges. Mix with the sugar. Boil until thick
and clear. Fill into jelly glasses. Cool and cover with paraffin.
-End Recipe Export-