Sweet Delights Cookbook

8/3/2019 Sweet Delights Cookbook

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One of our favorite things is to bake for our friends and family.We wish we could sit down with each of you for a chat and a Sweet Delight fresh from our kitchens.

The next best thing is sharing our favorite recipes with you. We hope that you will make a Sweet Delight and share it with someone special to you.

Merry Christmas &Happy New Year!

Lovie Fomby and Cindy Fomby Dickinson

December 2011



Lemonade Party Cake

• 1 package lemon cake mix

• Water, vegetable oil and eggs as called for on cake mix package directions

• ½ can (12 oz) frozen lemonade concentrate, thawed (3/4 cup)• 1 cup powdered sugar

• 1 tub cream cheese frosting

Heat oven to 350° F. Make and bake cake as directed on package for 9” x 13” pan.Cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top ofwarm cake every ½ inch with a fork. Drizzle lemonade mixture evenly over top of cake.Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake.Store loosely covered in refrigerator.



Italian Cream Cake

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ cup unsalted butter• ½ cup vegetable shortening

• 2 cups sugar

• 5 large eggs, separated• 1 cup buttermilk, well shaken

• 1 teaspoon vanilla extract

• 1 cup sweetened flaked coconut

• 1 cup chopped pecans

• 1 recipe Italian Cream Frosting

Preheat over to 350° F. Grease and lightly flour three (9-inch) round cake pans. Setaside.

In a bowl, sift flour and soda together and set aside.

Beat butter and shortening with sugar at medium speed with an electric mixer forapproximately 5 minutes or until fluffy. Add egg yolks one at a time, beating well aftereach addition. With the mixer on medium speed, add flour and buttermilk alternately,beginning and ending with buttermilk. Add vanilla, coconut, and ½ cup pecans and stirwell to incorporate.

In a separate bowl with clean beaters, beat egg whites to stiff peaks. Gently fold beatenegg whites into batter, just until blended. Pour batter into prepared pans.

Bake for 25 minutes. Test for doneness by touching the top of cake with your finger.Cake is done if it bounces back up. Cool layers on wire racks sprayed with cookingspray to prevent sticking.

When cake has cooled completely, spread frosting between layers and on sides and topof cake. Sprinkle chopped pecans over top.

Italian Cream Frosting

• 1 (8 ounce) package cream cheese, at room temperature

• 1 stick butter, at room temperature

• 1 (16 ounce) box confectioners’ sugar




Beat cream cheese and butter at high speed with an electric mixer until fluffy. Reducespeed to medium and add sugar and vanilla. Beat well until frosting is smooth.



Awesome Cake

• 1 box German chocolate cake mix

• 1 can sweetened condensed milk

• 1 jar caramel ice cream topping• 1 (8 ounce) Cool whip

• 6 Skor or Heath candy bars or one package heath bits

Bake cake mix as directed in 9” x 13” pan. While hot, pierce cake with fork all over.Pour condensed milk over top. Let it soak in, then pour caramel topping over the cake.Let the cake cool. Coarsely crush four candy bars and finely crush two bars. Sprinklethe 4 crushed bars over cake (or ¾ package of bits), then spread Cool whip over andtop with the remaining candy. Refrigerate. Make at least one day ahead of serving.



Mountain Dew Cake

• 1 box Orange Cake Mix

• 1 cup Wesson oil

• 1 (3 ounce) package coconut cream instant pudding mix• 4 eggs

• 10 ounce Mountain Dew

Mix all together and beat well. Grease and flour 3 (9 inch) layer cake pans. Spoon incake mix mixture and bake at 300° F for about 30 minutes or until done. Take up oncake racks and cool before frosting.

Frosting

• 1 stick margarine

• 1 cup sugar• 4 tablespoons cornstarch

• 1 cup coconut

• 1 (20 ounce) can crushed pineapple (unsweetened)

Mix all ingredients and cook over low heat until thick, stir constantly. Do not drainpineapple. Cool slightly. Spread between layers and on top and sides. Store inrefrigerator. Freezes well.



Apple Cake

• 3 cups sugar

• 1 ½ cups Wesson oil

• 4 eggs• 4 ½ cups flour

• 1 ½ teaspoons soda

• ½ teaspoon salt• 1 ½ teaspoon cinnamon

• 3 teaspoons vanilla

• 1 cup coconut, shredded

• 1 ½ cups chopped pecans

• 4 ½ cups shredded peeled apples

Preheat oven to 325° F. Mix together flour, soda, salt, and set aside. Beat togethersugar, oil, eggs, and vanilla. Stir in the dry ingredients until well mixed then addcoconut, pecans, and shredded apples. Using 2 (9” x 5”) loaf pans, grease and line withwax paper, and grease again. (Can use parchment paper.) Spoon batter into pans andbake 325° F for about 1 hour or until done. Freezes well. Eat one, freeze one.



Gooey Pineapple Coconut Cake

• 1 box yellow cake mix

• 1 egg

• 8 Tablespoons butter, melted

Mix together and press over bottom of 9” x 13” pan. I always spray with Pam and thenwipe it with a paper towel. Set aside.

Filling

• 1 (8 ounce) cream cheese, softened

• 1 (20 ounce) can unsweetened crushed pineapple, drained

• 1 package frozen coconut, thawed

• 3 eggs

• 1 teaspoon vanilla

• 8 Tablespoons butter, softened

• 1 (16 ounce) box confectioner’s sugar

Beat together softened cream cheese and butter. Add vanilla, beat in egg thenconfectioners sugar. Stir in drained pineapple and coconut. Spread over preparedcrust. Bake 350° F oven for 40-50 minutes. Do not overbake. Cool and store inrefrigerate. Freezes well. Just thaw and serve, if frozen.



Easy Coconut Cake

• 1 box white or yellow cake mix

• 1 teaspoon coconut flavoring

• 1 package frozen coconut, thawed• 1 cup sugar

• 1 cup Pet milk, undiluted

• 8 ounce Cool whip

Bake cake mix as package directs in 9” x 13” pan. Mix sugar and milk. Bring to a boiland boil one minute. Stir in flavoring. Punch holes all over in hot cake, spoon mixtureover top. Let set 24 hours. Spread with Cool whip, sprinkle coconut over top. Keep inrefrigerator.

Easy Strawberry Cake

• 1 box strawberry cake mix

• 1 (20 ounce) can crushed pineapple, in heavy syrup, undrained

• 1 (8 ounce) Cool whip

Bake cake mix as directed on the box in a 9” x 13” pan. Cool slightly. Poke holes inthe cake and spread crushed pineapple and juice over cake. Spread Cool whip overand refrigerate.



Hummingbird Cake

• 3 cups flour

• 2 cups sugar

• 1 teaspoon salt• 1 teaspoon soda

• 1 teaspoon cinnamon

• 3 eggs, beaten• 1 ½ cups Wesson oil

• 1 ½ teaspoons vanilla

• 1 (8 ounce) crushed pineapple, undrained

• 2 cups nuts, chopped

• 2 c. bananas, mashed

Combine dry ingredients in large bowl. Add eggs and oil. Stir in vanilla and pineapple.Add 1 cup nuts and bananas. Bake in 3 layers at 350° F for 30 minutes.

Frosting

• 1 (8 ounce) cream cheese

• 1/2 cup margarine

• 1 (1lb) box powdered sugar


Mix cheese and margarine. Add vanilla and sugar. Spread on cooled cake and sprinkle

with the other cup of nuts.



Heavenly Mud Cake

• 4 eggs

• 2 cups sugar

• 2 sticks butter, melted• 1 ½ cups self-rising flour

• 4 Tablespoons cocoa

• 1 cup chopped pecans• 2 teaspoons vanilla

• 1 bag mini marshmallows

Combine all ingredients except the marshmallows. Pour into well greased 9” x 13” panand bake at 350° F for 30-35 minutes. Take out of oven. While still hot, cover top ofcake with mini marshmallows. Frost.

Frosting

• 1 (1 lb) box powdered sugar

• ½ cup milk

• ½ cup butter

• 4 Tablespoons cocoa

Mix all the frosting ingredients together. Stir until well blended. Spread on the cake.



Grandma’s Carrot Cake

• 1 ½ cups oil

• 4 eggs

• 2 cups sugar• 3 cups grated carrots

• 1 cup chopped nuts

• 2 cups all-purpose flour• 1 teaspoon cinnamon

• 2 teaspoons soda

• ½ teaspoon salt

Beat eggs. Add oil. Add sugar gradually. Mix dry ingredients and chopped nuts. Addto oil mixture. Stir in carrots. Bake in three greased 9 inch layer cake pans at 350° Ffor 40 minutes. Let cool. Ice with cream cheese frosting.

Cream Cheese Frosting

• 1 stick butter

• 1 (8 ounce) package cream cheese

• 1 (1 lb) box powdered sugar


Cream softened butter and cream cheese. Add sugar gradually. Stir in vanilla. Cakemust be cool before being iced or icing will melt.



Orange Candy Cake

• 1 cup butter

• 2 cups sugar

• 5 eggs• 1 Tablespoon vanilla

• 1 (8 ounces) package dates, cut up

• 1 (1 lb.) package orange slice candy, cut up• 2 cups pecans, chopped

• 1 (4 ounce) can shredded coconut

• 4 c. sifted flour

• ½ teaspoon baking soda

• 1 teaspoon salt

• ¾ cup buttermilk

Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add vanilla.Mix dates, candy, nuts, and coconut with ¼ cup flour. Sift remaining dry ingredients.Alternating, fold them into creamed mixture with buttermilk.

Fold in fruit-nut mixture. Spoon into well-greased and floured 10” tube pan. Bake inslow oven (300° F) for 2 ½ hours. Remove cake from oven and pour on a syrup of 1teaspoon each grated orange and lemon peel, ¼ c. each orange and lemon juice and ½cup confectioners sugar.

Orange Candy Cakecontinued

Cool cake on rack then remove from pan. For improved flavor and ease in cutting, wrapcake in aluminum foil and refrigerate at least one day before serving.

Perfect Pie Crust

• 4 cups all purpose flour

• 2 Tablespoons sugar

• 2 teaspoons salt

•

1 ¾ cup Crisco shortening• 1 egg

• ½ cup water

• 2 Tablespoons white vinegar

Combine flour, sugar, and salt. Cut in Crisco until real crumbly. Beat egg with waterand vinegar. Stir into dry mixture. Divide into four equal portions. Roll each out on a



floured surface and fit into foil pie pans. Press scraps together and roll out for othercrusts. This makes 5 pie crusts. I freeze them and then put into freezer bags to use asneeded.



Pecan Fudge Pie

• 1 ¼ cups light corn syrup

• ½ cup sugar

• 1/3 cup baking cocoa• 1/3 cup all purpose flour

• ¼ teaspoon salt

• 3 eggs• 3 Tablespoons butter or margarine, softened

• 1 ½ teaspoons vanilla extract


• 1 unbaked deep dish pastry shell (9 inches)

• whipped cream, optional

In a large mixing bowl, beat the first eight ingredients until smooth. Stir in nuts and pourinto pie shell. Bake at 350° F for 55-60 minutes or until set. Cool completely. Garnishwith whipped cream if desired. Can be frozen. Just thaw and serve.

This pie is best served warm with ice cream!



Chocolate Chess Pie

• 1 9-inch unbaked deep dish pie shell

• 1 ½ cups sugar

• 6 Tablespoons cocoa• dash of salt

• 1 ½ Tablespoons flour

• 6 Tablespoons margarine, melted• 3 eggs

• 1 cup Pet Milk, undiluted

• 1 Tablespoon vanilla

Blend together the sugar, cocoa, salt, flour, and margarine. Beat in the eggs. Add thePet Milk and vanilla and mix well.

Pour into pie shell and bake 350° F for about 1 hour or until firm in the center. Top eachserving with Cool whip. Store in refrigerator. Freezes well.



Creamy Peanut Butter Pie


• ½ cup sugar

• ½ cup creamy peanut butter• 1 (8 ounce) Cool whip

• 8-10 Reese Peanut Butter Cups

• 1 chocolate crumb crust

Beat cream cheese, sugar, and peanut butter until smooth. Fold in Cool whip.Coarsely chop enough peanut butter cups to make about 1 cup. Fold into filling andspread into crust. Quarter rest of peanut butter cups and arrange over top of pie.Refrigerate overnight before cutting. Freezes well.



Splenda Strawberry Pie

• 1 ½ cups splenda

• 1 ½ cups water

• 4 Tablespoons cornstarch• 1 (3 ounce) sugar-free strawberry jello

• 1 quart fresh strawberries, sliced

• Graham cracker pie crust• Cool whip

Combine splenda, water, and cornstarch. Cook until thick and clear. Stir in the jello.Fold in sliced strawberries. Pour into pie crust. Chill and then spread Cool whip overthe pie.

Store loosely covered in the refrigerator.



Pecan Pie

• ½ cup sugar

• ½ cup brown sugar

• 3 Tablespoons flour• 1 cup white karo syrup

• 3 eggs

• 3 Tablespoons margarine, melted• 1 teaspoon vanilla

• 1 ½ cup chopped pecans

• 9” deep dish pie shell

Beat eggs, stir in sugars and flour and beat well. Add margarine and karo and mix well,stir in vanilla and pecans. Spoon into unbaked pie shell. Most of the time I use frozenpie crust. Bake in 350° F oven until firm, about 1 hour.



Chocolate Chip Pecan Pie

• 1 cup packed brown sugar

• 2 Tablespoons flour

• 3 eggs• ½ cup light corn syrup

• 1 tsp vanilla

• 1 cup chocolate chips• 1 c. chopped pecans

• 9” deep dish pie crust

Beat eggs, add sugar and flour and beat until smooth. Stir in corn syrup and vanillathen chips and pecans. Spoon into unbaked pie crust. Bake in 350° F oven until firm,about 1 hour.

French Lemon Pie

• 1 cup sugar

• ¼ cup flour

• 4 eggs

• 1 cup light corn syrup

• 2 Tablespoons margarine, melted• ¼ cup lemon juice

Beat eggs, add sugar and flour and beat well. Stir in corn syrup, margarine, and lemon juice (Real Lemon works fine). Pour into unbaked 9” deep dish pie crust and bake at350° F for about 1 hour or until firm and top is lightly browned.



Coconut Pineapple Pie

• 1 cup sugar

• 3 Tablespoons all purpose flour

• 3 eggs• ¼ cup margarine, melted


• 1 cup light corn syrup• 1 cup flaked coconut

• 1 (8 ounce) can crushed pineapple, do not drain

• 1 (9 inch) deep dish unbaked pie shell

Combine sugar and flour, beat in eggs, margarine, vanilla, and corn syrup. Stir incoconut and undrained pineapple. Spoon into unbaked pie crust. Bake in 350° F ovenfor about 1 hour or until filling is firm and lightly browned. Cool, store in refrigerator.Freezes well.



Coconut Macaroon Pie

• 9 in deep dish unbaked pie shell

• 2 eggs

• ¼ cup flour• ½ cup milk

• 1 ½ cup shredded coconut

• 1 ½ cup sugar• ½ teaspoon salt

• 1 stick butter (less 1 Tablespoon)

• ¼ teaspoon coconut flavoring

Beat sugar, salt, and eggs until mixture is lemon color. Add butter and flour and blendwell. Add milk, fold in 1 cup coconut. Pour into pie shell and top with remainingcoconut. Bake in slow oven 350° F about 1 hour or until set and brown.

Pineapple Pie

• 1 box instant vanilla Jello pudding

• 1 cup sour cream

• 1 (8 ½ ounce) can crushed pineapple with juice

• 1 graham cracker pie crust• 1 carton Cool Whip.

Mix the pudding and crushed pineapple, Add sour cream and pour into crust. Top withCool Whip. Refrigerate.



Crispy Peanut Butter Cookies

• 2 ½ cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda• 1 teaspoon salt

• 1 cup creamy or chunk peanut butter

• 2 sticks margarine, softened• 1 cup granulated sugar

• 1 cup firmly packed brown sugar

• 2 eggs


• 1 (12 ounce) package peanut butter chips

Preheat over to 350° F. Line cookie sheets with parchment paper. Combine flour,baking powder, baking soda and salt in small bowl. Set aside. Beat Peanut Butter withmargarine in large bowl with electric mixer until smooth. Beat in sugars, then eggs andvanilla until blended. Beat in flour mixture just until blended. Stir in chips. Drop withteaspoon on prepared cookie sheets 2 inches apart.

Bake 12-15 minutes or until slightly golden. Cool completely on wire rack. Store intightly covered container. Makes 6-7 dozen.



Fruitcake Cookies

• 1 cup butter

• 1 ½ cups sugar

• 2 large eggs• 2 ½ cups all purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda• 1 teaspoon ground cinnamon

• 1 (8 ounce) package chopped pitted dates

• 3 cups pecans, chopped

• 1 (8 ounce) package candied yellow pineapple, chopped

• 1 (8 ounce) package each candied red and green cherries, cut into quarters

Preheat oven to 350° F. Lightly grease several baking sheets. Set aside.

In a large bowl, beat butter at medium speed with an electric mixer until creamy.Gradually add sugar, beating until light and fluffy. Add eggs, beating well.

Combine flour salt, baking soda, and cinnamon; gradually add to creamed mixture,beating well after each addition. Stir in dates, pecans and candied fruit. Drop dough byheaping tablespoonfuls onto prepared baking sheets. Bake for

Fruitcake CookiesContinued

about 15 minutes, or until lightly browned. Let cool on baking sheets for 1 minute;remove cookies to wire racks and cool completely.

Pecan Caramel Candies

• 63 miniature pretzels

• 1 package (13 ounce) Rolo candies

• 63 pecan halves

Line baking sheets with foil. Place pretzels on foil. Top each pretzel with a candy.Bake at 250° for 4 minutes or until candies are softened (candies will retain their shape).Immediately place a pecan half on each candy and press down so candy fills pretzel.Cool slightly. Refrigerate for 10 minutes or until set.



Cherry Pecan Dreams

• 1 cup butter, softened

• ½ cup sugar

• ½ cup packed brown sugar• 1 egg

• 1 Tablespoon grated orange peel

• 2 ¼ cups all purpose flour• 1 teaspoon baking soda


• 2 cups vanilla or white chips

• 1 (6 ounce) package cherry flavor dried cranberries


In a large mixing bowl, cream butter and sugars. Beat in egg and orange peel.Combine the flour, baking soda and salt; gradually add to creamed mixture and mixwell. Fold in the chips, cherries and pecans.

Drop by rounded teaspoonfuls 2 inches apart onto parchment lined baking sheets.Bake at 350° F for 12-15 minutes or until edges are golden brown. Cool for 2 minutesbefore removing to wire racks.



Toffee Chip Cookies

• 1 cup butter or margarine, softened

• ½ cup vegetable oil

• 1 cup sugar• 1 cup packed brown sugar


• 2 eggs• 3 ½ cups all purpose flour

• 1 teaspoon cream of tartar


• 1 teaspoon salt

• 3 cups crisp rice cereal

• 1 cup quick-cooking oats

•

1 cup flaked coconut• 1 cup chopped pecans

• 1 cup English toffee bits or almond brickle chips

In a large mixing bowl, cream butter, oil, sugars, and vanilla. Add eggs, one at a time,beating well after each addition. Combine the flour, cream of tartar, baking soda, andsalt; add to creamed mixture. Stir in remaining ingredients.

Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° Ffor about 15 minutes or until lightly browned. Remove to wire racks to cool.



Toffee Almond Sandies

• 1 cup butter (no substitutes), softened

• 1 cup sugar

• 1 cup confectioners sugar• 1 cup vegetable oil

• 2 eggs

• 1 teaspoon vanilla extract• 4 ½ cups all purpose flour


• 1 teaspoon cream of tartar

• 1 teaspoon salt

• 2 cups finely chopped pecans

• 1 package (6 ounce) English toffee bits

•

Additional sugar

In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well.Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture.Stir in pecans and toffee bits. Shape into 1 inch balls. Place on cookie sheets linedwith parchment paper and press down with small glass dipped in sugar. Bake at 350° Ffor 12-14 minutes or until lightly browned. Makes about 12 dozen.



Sandies

• 2 cups butter or margarine, softened

• 1 cup confectioner’s sugar

• 2 Tablespoon water• 1 Tablespoon vanilla

• 4 Cups all purpose flour

• 2 cups very finely chopped pecans

Cream together butter and sugar, add the water and vanilla and mix in. Stir in the flour.A clean hand comes in handy here. Mix in pecans. Roll into 1 inch balls and place 1inch apart on ungreased cookie sheets. Bake 300-325° F until set but not brown about20 minutes. Remove from cookie sheet and cool slightly. Roll in confectioners sugar.Cool thoroughly and roll in sugar again. Store in covered container. They will keep forweeks in refrigerator.



Sugar Cookies

• 2 cups sugar

• 1 pound butter or margarine

• 2 eggs• 1 Tablespoons vanilla

• 6 cups all purpose flour

• 1 teaspoon cream of tartar• 1 teaspoon soda


Mix together dry ingredients and set aside. Cream sugar and butter, beat in eggs andvanilla. Stir in dry ingredients. Form into small balls and place on parchment linedcookie sheets, press down lightly with small glass dipped in sugar. Bake 350° F forabout 15 minutes. Remove and cool on racks. If you use margarine, make sure it has11 Grams of fat per Tablespoon.



Turtles

• 50 Kraft caramels

• 1 stick butter

• 2 cups chopped pecans, lightly toasted

Melt the caramels and butter in the microwave for about 2 minutes. Make sure thecaramels are completely melted. Mix and stir until well blended. This takes a lot ofstirring but it will mix. Now stir in pecans. Drop by teaspoon on to Reynold’s Releasefoil or a non stick cookie sheet (it will stick on anything else). Set in refrigerator untilfirm. Dip each into melted chocolate almond bark or dark chocolate candy coating.Store at room temperature.

Note from Cindy: I do not toast my pecans and the candy is still excellent!



Coconut Balls

• 4 cups flaked coconut, coarsely chopped

• 3 ¾ cup confectioners sugar

• 2/3 cup sweetened condensed milk• ¼ cup butter, softened

• 1 ½ cups vanilla chips or white almond bark candy coating

Combine coconut, sugar, milk and butter in large bowl. Shape into 1 ¼ inch balls, placeon wax paper lined cookie sheets. Chill until firm, 2-3 hours.

Melt the chips or candy coating in the microwave . Dip the balls and chill until firm.Store in airtight containers. Makes 4 dozen.



Chocolate Chip Chocolate Drops

• 2 eggs

• ½ teaspoon baking soda

• ½ cup melted margarine• 19 ounce package devil’s food cake mix

• 6 ounce package semisweet chocolate bits

• Chopped nuts (optional)

Beat eggs; add soda and melted margarine. Stir in cake mix until well moistened. Stirin chocolate bits and nuts, if desired. Pinch off dough to form balls a little smaller than awalnut. Place 2 inches apart on ungreased baking sheet. I line baking sheets withparchment paper. Bake at 350° F for about 15 minutes. Cool. Makes 4 dozen cookies.



Evil Indulgence

• 1 package regular Oreo cookies


• Almond or chocolate bark

Crush oreos and add cream cheese. Blend well. Chill. Dampen hands with cold waterand roll into small balls, placing on cookie sheet. Chill again.

Melt the bark and dip balls. Let cool on wax paper.

Blonde Rocky Road Candy

• 1 pound white candy coating

• ½ cup creamy peanut butter• 1 ½ cup mini marshmallows

• 1 ½ cup salted peanuts

• 1 ½ cup crisp rice cereal

Melt the candy coating and add the peanut butter. Stir until smooth. Add and stir theother ingredients. Drop by teaspoon on wax paper. Cool. Store at room temperature.



Cranberry Clusters

• 1 (24 ounce) white almond candy coating

• 1 package dried cranberries

• 1 (9 ounce) can cashews

In a microwave or saucepan, melt the almond candy coating; stir in the cranberries andcashews. Drop by teaspoonfuls onto a waxed paper-lined baking sheet. Let stand untilset.

Tumbleweeds

• 1 can (12 ounce) salted peanuts

• 1 can (7 ounce) potato sticks

• 3 cups butterscotch chips• 3 Tablespoons peanut butter

Melt together the chips and peanut butter. You can use the microwave to melt this.Fold in peanuts and potato sticks, drop onto wax paper. Let cool and firm up. Storeairtight at room temperature.

Alternatively, Melt 12 ounces butterscotch chips, 12 ounces peanut butter chips, and 2squares almond coating. Continue as above. Small pretzels may be used for potatosticks.



Oat Peanut Cookies

• 1 cup shortening

• 1 cup sugar

• 1 cup packed brown sugar• 2 eggs


• 1 ½ cups all-purpose flour• 1 teaspoon baking powder


• 3 cups quick-cooking oats

• 1 cup salted peanuts

In a mixing bowl, cream shortening and sugars; beat in eggs. Combine flour, bakingpowder and baking soda; stir into creamed mixture. Add the oats and peanuts. Drop byheaping tablespoonfuls onto greased baking sheets. Dip the bottom of a glass in sugarand slightly flatten cookies. Bake at 350° F for about 15 minutes. Makes about 4dozen.



Peanut Clusters

• 4 ounces milk chocolate candy coating

• 4 ounces white candy coating

• 1 can (16 ounces) salted peanuts (about 2 ½ cups)

In a microwave, melt candy coatings, stirring often until blended. Stir in the peanuts untilcoated. Drop by tablespoonfuls onto a waxed paper-lined baking sheet.

Peanut Butter Cocoa Fudge

• 1 cup plus 3 Tablespoons chunky peanut butter

• 1 cup butter (no substitutes)

• 3 ½ cups confectioners sugar

• 3 Tablespoons baking cocoa• 1 Tablespoon vanilla

In a saucepan, combine peanut butter and butter. Cook and stir over medium heat untilblended. Remove from the heat; stir in confectioners sugar, cocoa and vanilla. Spreadinto a buttered 8-inch square pan. Freeze for 30 minutes or just until firm before cuttinginto squares. Store at room temperature.



Orange Balls

• 1 (12 ounce) package vanilla wafers, crushed

• 1 cup finely chopped pecans

• 1 (16 ounce) package confectioners sugar• 1 (6 ounce) frozen orange juice, thawed

• ½ cup margarine, melted

• Coconut

Crush wafers fine. Mix all ingredients until well blended. Make into 1 inch balls andimmediately roll in coconut. Keep dough covered. It dries out real fast. Store inrefrigerator in covered container.



Christmas Surprise Candy

• 1 ½ pound white almond bark

• 1 cup peanut butter

• 12 ounce chocolate chips• 2-3 cups nuts

Melt the almond bark. Stir in peanut butter and chocolate chips until melted andsmooth, reheating, if necessary. Stir in the nuts. Line a 10 x 15 inch cookie sheet withwax paper. Spread candy over. Set in the refrigerator until hard. Break into pieces andstore at room temperature.

Reese Cups

• 2 stick margarine

• 1 cup peanut butter• 1 pound confectioners sugar plus 1 cup ( about 4 ½ cups, total)


• chocolate candy coating

Mix. Form into large marble size balls. Dip in melted chocolate coating. Will freeze.This recipe can be doubled.



Chocolate Chip Cheese Ball

• 1 package (8 ounce) cream cheese, softened

• ½ cup butter (no substitutes), softened

• ¼ teaspoon vanilla extract• ¾ cup confectioners sugar

• 2 Tablespoons brown sugar

• ¾ cup miniature semisweet chocolate chips• ¾ cup finely chopped pecans

• graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually addsugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.Refrigerate for at least 1 hour. Roll cheese ball in pecans. Serve with graham crackers.Let stand at room temperature about 1 hour before serving. Yield 1 cheese ball.



Chocolate Logs

• 1 (1 pound) box confectioners sugar

• 1 cup angel flake coconut

• 1 cup chopped pecans, finely chopped• 1 teaspoon vanilla

• 1 cup graham cracker crumbs

• ½ cup crunch peanut butter• 1 cup butter or margarine, melted

• 1 Tablespoon Crisco shortening

• 1 (12 ounce) package chocolate chips

Thoroughly mix the sugar, coconut, pecans, vanilla, and crumbs with peanut butter.Pour melted butter over the mixture and blend well. Shape dough into 2 inch logs abouta half inch thick. Melt shortening and the chocolate chips and dip logs in chocolate.Place on wax paper to dry. Makes 4-5 dozen. Store at room temperature.



Pumpkin Cookies

• ½ cup butter (1 stick)

• 15 ounce can pumpkin

• 1 box spice cake mix• 2 cups oatmeal

• 1 cup raisins or chocolate chips or nuts

Melt butter in mixing bowl. Blend in canned pumpkin. Add dry cake mix and oatmeal.Combine all until moistened. Mix in raisins (or chocolate chips or nuts). Drop byspoonfuls onto baking sheet. Bake at 350° F for 11-13 minutes. Makes about 3 dozencookies.

Mint Cookies

• 1 (10 ounce) package Dark chocolate and mint Nestle chips

• 1 sleeve ritz crackers

• red sugar or crushed candy cane, for garnish

Line a cookie sheet with wax paper. Melt chips. Dip crackers in chocolate, coatingcompletely. Place on wax paper. Sprinkle with sugar, if desired.

Refrigerate 30 minutes or until firm.



Peanut Brittle

• 1 ½ cups dry roasted peanuts

• 1 cup white sugar

• ½ cup light corn syrup• 1 pinch salt

• 1 tablespoon butter

• 1 teaspoon vanilla extract• 1 teaspoon baking soda

Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, cornsyrup, and salt. Cook in microwave for 5 minutes on High. Mixture should be bubblyand peanuts browned. Stir in butter and vanilla; cook 2 ½ minutes longer

Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased

baking sheet. Quickly, spread it thin. Let cool 15 minutes or until set. Break intopieces and store in an airtight container or Ziploc bag.



Martha Washington Candy

• 2 (1 pound) boxes confectioners sugar

• 1 stick butter or margarine

• 1 can sweetened condensed milk• 2 teaspoon vanilla

• 4 cups pecans, chopped

• 2 packages semi-sweet chocolate chips• 2 Tablespoons Crisco shortening

• 1 ½ cups angel flake coconut

Combine sugar, butter, milk, and vanilla. Mix thoroughly. Add coconut and nuts. Formmixture into balls. Melt chocolate and shortening. Dip balls in chocolate mixture.Refrigerate.

Sweet Delights Cookbook

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