I am not a foodie

50 servings

Ingredients

• 2 1/2 cups powdered sugar
• 3 oz. cream cheese
• 1/2 tsp. flavoring

Preparation

More powdered sugar may be used for firmer mints. Flavor and color as desired. Use food coloring.

Mash cheese, add coloring and extract, then mix in sugar. First with fork, then with hands. Knead like pie dough. Roll into balls the size of a marble, roll in granulated sugar, press firmly into mold. Unmold at once on wax paper to dry. Makes about 25 roses and 25 leaves (or more.)

For chocolate mints: Add 3 tsp. cocoa and 1/2 tsp. vanilla.

Refrigerate or freeze.

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Ingredients

• 2 cups sugar
• 1 pound butter (no substitutes)
• 2 tablespoons hot water
• 2 large Hershey bars, chopped
• 2 cups almonds, chopped and toasted

Preparation
First chop chocolate and set aside. Chop almonds. Spread them out on an ungreased baking pan and toast in in a 300° oven, checking every five minutes to be sure they don’t burn. Stir frequently to ensure even toasting. They are ready when they smell like toasted almonds and are lightly browned. Set aside.

Unwrap butter and place in a large heavy kettle. Use the butter wrappers to lightly grease a large jelly roll baking pan. Set aside. Rub one cube of butter around the sides of the pan. Add sugar and water and cook on medium high heat until mixture reaches 300° (hard crack) on a candy thermometer. (If you don’t have a candy thermometer, lay a brown paper grocery bag next to your stove top. Candy will be approximately that color when it is ready.)

When done, pour quickly into your prepared jelly roll pan and spread evenly over the surface. Sprinkle chopped chocolate over the top of your hot candy. Wait about 2 minutes, until chocolate begins to melt. Spread evenly over candy, finishing in pretty swirls. Immediately sprinkle toasted almonds evenly over the chocolate, pressing down lightly. When candy is cold, break into large bite-size pieces. Plastic bags or cover on a tray and keep cool, but do not refrigerate or the chocolate may turn white and spotted.

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Ingredients

• 2 cups sugar
• 1 cup white corn syrup
• pinch salt
• ½ cup boiling water
• 2 egg whites
• 1 cup nuts (walnuts, pecans, etc)

Preparation

Boil sugar, water and syrup until it forms a soft ball in cold water. Pour into stiffly beaten egg whites. Beat until stiff enough to stand in peaks. Add nuts. Put out by the spoonful on buttered dish or wax paper.

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