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Join date : 2009-11-26
Age : 43

PostSubject: Candies   Fri Dec 04, 2009 8:51 am

I make these every year for our fall party.

You will need:

Bamboo skewers (Cut sharp end off)
White Chocolate chips
Milk Chocolate chips

Melt down your Chocolate chips but don't mix them together.
Stack 4 marshmallows on the skewer.

Roll the marshmallows in your chocolate. Do some in white and some in milk chocolate.

Place on wax paper to set. (you can put them in the fridge, that's fine.)
When the chocolate is set then drizzle chocolate on one side of them.

Use white chocolate to color orange for a lovely fall drizzle. You can use any colors you want. Or you can just alternate by drizzling milk chocolate on the white chocolate covered ones and vice versa.

I wrap them lightly in plastic wrap and stick them in a styrofoam platform for the party.

(I have a bad headache so I hope I made sense of this recipe, If not then I'll check it later.)

Trina Miller
MyRazzles Staff

Last edited by countrybelle2004 on Wed Dec 30, 2009 9:57 am; edited 2 times in total
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Join date : 2009-11-26
Age : 43

PostSubject: Re: Candies   Fri Dec 04, 2009 8:58 am

Mashed potato candy!

peel and cube one medium potato
boil the potato until thoroughly cooked
mash the potato with a fork
stir in powder sugar until it is stiff (will take 1 to 2 boxes)
spread out
spread peanut butter on top after the potato mixture has cooled
roll into a roll and refrigerator
slice your roll and you will have swirled peanut butter and mashed potato candy

1 medium potato
2 boxes powder sugar
peanut butter?

Recipe Posted By Candycrazy
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Join date : 2009-12-01
Age : 56

PostSubject: Re: Candies   Tue Dec 08, 2009 8:35 am


1 envelope active dry yeast
pinch sugar
1/4 cup very warm water
2/3 cup evaporated milk (small can)
1/2 pound butter (2 sticks)
2 tablespoons sugar
1/2 teaspoon salt
3 eggs, beaten
4 cups sifted all-purpose flour
Nut filling (recipe follows)
1/4 cup butter, melted
1. Sprinkle yeast and a pinch of sugar over very warm water in a 1 cup measre. Let stand until bubbly, about 10 minutes.
2. Heat milk, butter, sugar, and salt in a small saucepan, stirring just until butter is melted. Pour into large bowl; cool to lukewarm.
3. Stir yeast mixture and eggs into cooled milk mixture. Add flour gradually, stirring until soft and elastic, about 5 minutes. Place in greased bowl; cover; refrigerate overnight.
4. Make filling refrigerate.
5. Next day: Divid dough into four equal parts.
Roll each part to a 12x10 inch rectangle on a floured surface. Cut each rectangle into three 10x4 inch strips. Sprinkle each strip with 1 teaspoon sugar. Spread 1/3 cup filling over one side of strip. Roll strip lengthwise, place seam side down on baking sheet. Brush with melted butter. repeat with remaining dough and filling. Three rolls may be baked at one time.
Bake at 350 for 20 minutes. cool on racks then slice into 20, 1/2 inch slices.

Nut Filling(makes 3 cups)
1/2 cup milk
1 pound pecans, ground
1/2 cup sugar
1 teaspoon flour
1 egg
Heat milk to lukewarm. combine pecans, sugar and flour in a large bowl. Stir in milk and egg. Refrigerate.

This recipe is a very special one to me. My mom always makes these for the family in the winter months. (They come from out of state to get these nut rolls.) I've made them once and they just don't quite match up to hers. Im still practicing. (lol) I hope you try and enjoy
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Join date : 2009-11-26
Age : 43

PostSubject: Re: Candies   Sun Dec 13, 2009 6:38 pm

Peanut Clusters

My kids love these.

1 lb almond bark
1 bag semi sweet chips
1 bag milk choc chips
Large can of Peanuts
Caramel syrup (opt.)

Butter crock well.
Toss in almond bark and all baking chips. Cover.
Cook on high one hour, stirring periodically. Lower heat to low for one hour until all chips are melted.
Stir in peanuts.
(Add caramel, if desired.)

Mix well.
Drop onto wax paper and let stand until set. (Or toss in fridge for faster results)

**You can just as well do this on the stove top or in the microwave. I'm just a crock pot loving fool. lol
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Join date : 2009-11-26
Age : 43

PostSubject: Sweets   Wed Dec 30, 2009 8:31 am

This can be winter, fall, spring or summer. So I am starting a thread just called, Sweets.
I will probably move and organize the recipes anyway.

Pretzels ( Or pretzel sticks)
White baking chocolate (Or chips)
Choc. baking chocolate
Milk choc. chips

Semisweet chips (OPT.)

Melt white chocolate in one container.
Melt milk choc, baking choc, and semi sweet(opt.) together in one container.

Dip pretzels or pretzel sticks into white chocolate (about 3/4 way)
You want to leave some room to have a place to hold, plus it looks lovely...especially with the sticks.

Lie on wax paper after dipping. Drizzle with your Milk chocolate mixture.

Likewise, dip pretzels in Milk chocolate mixture.
Lie on wax paper.
Drizzle with White chocolate.

If it's to warm in your kitchen for the chocolate to set, just slip it into fridge or freezer for a couple minutes. (Leave it on wax paper though.)

To store, use ziploc sandwich bags, or container with a lid. Don't keep them in a place that gets to warm.
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Join date : 2010-01-02
Age : 61

PostSubject: Re: Candies   Thu Jan 07, 2010 1:27 am

You guys have got to try this! Got it out of some mag. Super Easy - No Bake using a ready made Graham Cracker crust. Recently made it and everybody said it was the best dessert they ever had - kept coming back for more. Yum!

Honey Nut Torte
Crust: You can make your own Pie Crust OR I use a pre-made Graham Cracker Crust (I like to double the crusts together).

1 cup Honey
•(I used 3/4 cup Honey - 1/4 cup karo syrup cause I ran out of honey)
2 tbsp Butter
1/3 cup Heavy Cream
2-1/2 cups (unsalted) Mixed Toasted Nuts

It recommends Porter's brand (Hazelnuts, Almonds, Pecans, Walnuts, Cashews)
I bought Planter's Deluxe mixed nuts w/ sea salt, it also has Brazil and Macadamas, I just added Hazelnuts and a small can of Blue Diamond Candied Walnuts. Recipe doesn't taste as well with peanuts.

To Prepare Filling: combine honey and butter in a saucepan. Cook over med-hi heat for 5 min or until reduced by half and deep golden brown; add heavy cream and cook for 5 min more; turn off heat, stir in nuts and let set for 1 min; pour into crust, let cool before serving - thickens as it cools.

Enjoy! Enjoy! Enjoy!
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Join date : 2010-01-02
Age : 61

PostSubject: Re: Candies   Thu Jan 07, 2010 1:51 am

Valentines Hearts!

This is so simple and so pretty!

You'll need:
a mold with little hearts - Michaels has them in cake section for about $3
1 bag milk or dark chocolet pellets (again, Michaels has these for about $2)
1 bag white or red chocolet pellets

1. Melt (microwave) part of a bag of chocolet pellets about 30 seconds (directions on the bag)

a. Fill each of the molds with the chocolat to the top and tap to settle the chocolet (should be flat on top)

b. Put mold in fridge or freezer for a few minutes until solid (don't worry, it won't turn grey)

c. When solid, invert, and tap out onto a baking sheet or flat tray (covered with wax paper, saran wrap or paper towel)

d. Line up the chocolet hearts evenly (for decoration purposes)

2. Melt part of a bag of white or red pellets (I recommend melting them inside of a ziploc type bag)

a. Put the melted colored pellets into a ziploc type bag (if not already in it) and snip a off small corner

b. Squeeze the melted pellets out (like a cake frosting bag ) and criscross the hearts to create a pattern on top.

NOTE: if the colored chocolet pellets harden, just microwave again for a few seconds until melted then use.

This is a great gift or elegant presentation - it can also be done with any color for any occasion

Enjoy! I love you
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Join date : 2010-01-02
Age : 61

PostSubject: Re: Candies   Thu Jan 07, 2010 2:17 am

You'll be surprised at how easy this is!

Easy English Toffee

2 cubes regular butter; (salted type)
1-1/2 cups (1/2 box); dark brown sugar, packed
12 oz.(1 pkg.); semisweet chocolate chips (mini's work even better)
1-1/2 to 2 cups; chopped almonds (not sliced)

1. Chop chocolate chips and almonds separately,
in a food processor (not a blender), set aside.*
*Both will be used immediately after pouring Toffee mix into pan.
(Could also use “mini”-chocolate chips and pre-chopped almonds.)
2. Place a Pyrex glass pan (oblong is best) close by, on heat proof surface.
3. In a heavy sauce pan (not Teflon), melt brown sugar and butter over
med-high heat, stirring constantly. (Don’t use Plastic spoon to stir.)
4. While stirring, place a candy thermometer in the pan,
about halfway into the mixture (not touching the bottom or side of the pan).
BE CAREFUL! Thermometer gets very hot, best to hold with a hot mitt!
(NOTE-It’s awkward to hold the pan, stir & hold the thermometer.)
5. When cooking, toffee mixture should be puffy and very bubbly,
then begin to separate from the pan and look stringy and glossy.
(About 5-10 minutes.) When the candy thermometer just reaches 300˚
pour the mixture into a 9” x 13” Pyrex glass pan, spreading it quickly & evenly.
(Mix will start to set up as soon as it hits the glass, be sure to spread to edges.)
6. Immediately, pour the chocolate evenly over the mixture,
let it slightly melt then spread it with a spatula to the edges.
When the chocolate is fully melted, pour the almonds evenly over the top
and press them into the chocolate.*
*This is needed to keep the toffee bonded to the chocolate/almonds.
7. Place the glass pan into the freezer for 1/2 to 1 hour to let the chocolate harden.

Remove from freezer, pierce with knife and break toffee into pieces.

It keeps well in the freezer in a Ziploc bag for weeks.

Quantity: Makes 1 - 9” x 13” pan (about 15-25 pieces)
Preparation time: under 30 minutes


I love you
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Join date : 2009-12-01
Age : 56

PostSubject: Re: Candies   Thu Jan 07, 2010 10:44 am

These recipes are going to get me into trouble.They are all to good to pass up.
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