CREAM FONDANT - CHOCOLATES ~»* | Alana Young

3 eggs 1/2 c. butter 3 lb. icing sugar
1/2 tsp. salt |

Chocolate mixture: 7
1 jersey milk chocolate bar __1 pkg. baker's chocolate 1/2 bar paraffin wax
unsweetened

Beat eggs 15 minutes, Add salt to eggs. Mix butter with icing sugar, Add eggs to
mixture and work until real smooth, Melt chocolate and wax in double boiler. Keep
hot not boiling, Divide first mixture. Roll around maraschino cherries or add
peppermint, walnuts, orange flavoring, etc. Roll into balls or shapes and set to cool
on ber i paper. Cool for 1/2 hour or until cold and solid, Dip in hot chocolate with
a needle,

FIVE MINUTE FUDGE Tara Young
2 Tbsp. butter 1/2 tsp. salt l tsp. vanilla

2/3 ce. evaporat ed milk 2c. mini marshmallows 1/2 ec. chopped nuts
12/3 c. sugar 11/2 c, semi-sweet

chocolate chips

Mix butter, milk, sugar, salt in saucepan over medium heat. Bring to a boil. Cook
5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate
chips, vanilla and nuts, Stir 1 to 2 minutes or until marshmallows melt. Pour into
buttered 8 inch square pan and decorate. Cool. Cut in squares.

GRANOLA Judith Skelhorne
5 c. rolled oats lc, instant milk powder lc. chopped nuts

le. sesame seeds 1 c. sunflower oil lc, raisins or currants
lc. wheat germ lc. honey lc. coconut

Mix oats, sesame seeds, wheat germ and milk together. Mix and heat oil and honey

slowly to pouring consistency. Add to dry mixture andspread on two or three cookie

sheets; bake in low oven, 250 to 275 degrees, for about 45 minutes, stirring occasion-

ally until slightly browned, Add nuts, raisins, and coconut and cook for an additional

: ee Store in airtight containers in a cool place. This is delicious with fresh
uit.

JINGLE BELL FUDGE Bobby Kay
12 oz. butt€rscotch chips 2/3 c. sweetened condensed -1/2 c. chopped peanuts
1/2 c. peanut butter milk

Combine chips and — butter in top of double boiler. Place over hot water until
butter and chips melt. Remove from heat and stir. Add milk and peanuts. Stir just
until blended. Spread in a foil lined 8 inch pan.

PANOCHA Sharon Moore
2 Tbsp. butter 1c, brown sugar l tsp. vanilla
3/4 c, cream 11/2 c. white sugar 3/4 c. chopped walnuts

Melt butter in saucepan, using rubber spatula to bring it up around sides of pan,
Ecerte: well, Pour cream into pan, place over heat and bring to boil. Cover pan,

ring mixture to boil slowly. Cook until sugar crystals are melted down from sides of
pan. Remove cover, cook gently to soft ball stage, 238 degrees, Remove from heat,
let stand without moving until candy is lukewarm, 110 degrees, and bottom of pan is

barely warm to hand, Add vanilla and nuts. Beat until candy becomes creamy and loses

it gloss.

-30- Fort St. John, B.C.

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