Not to toot my own horn, but, these are so awesome that every time I give them to someone I get a recipe request as soon as they run out, which takes 1/2 a day for an 8"x8" (16, 2" squares) pan and a full day for a 9"x13 pan (32, 2" squares). I have it on good authority that if you are making these ahead of time for any occasion HIDE THEM or they will be GONE come the big day. I'm giving you both recipes, lg & small :0 the directions are the same for both, so they are posted at the very bottom:)

Large Recipe for 9x 13 pan:

Wet Ingredients:
2 cups Kraft smooth peanut butter
1/4 cup butter/margarine (to grease pans)
9 cups (YES I SAID 9 cups) mini marshmallows
1 Tbsp Vanilla extract 100% pure
1 cup chocolate chippits
1 cup butterscotch chippits

Dry Ingredients:
To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.
3 cups rice krispies
3 cups frosted flakes
3 cups rolled oats (quick cooking NOT instant)
1 cup raisins
1 cup walnuts chopped
1 cup coconut shredded

Small recipe for the 8x8 square pan

Wet Ingredients:
1 cup kraft smooth peanut butter
3 cups mini marshmallows
1 Tsp vanilla extract 100% pure
1/2 cup butterscotch chippits
1/2 cup chocolate chippits

Dry Ingredients:
To save time, measure all dry ingredients into the same huge bowl & mix thoroughly by hand.
1 cup rice krispies
1 cup frosted flakes
1 cup rolled oats (quick cooking NOT instant)
1/2 cup raisins
1/2 cup walnuts chopped
1/2 cup coconut shredded

1. Melt peanut butter in lg saucepan over low heat, add chippits & vanilla, blend well until melted. Add marshmallows & toss in mixture to fully coat every marshmallow. Stir constantly over low heat until everything is melted and well blended.

2. Add dry ingredients & mix constantly to evenly blend & coat everything:)

3 Press mixture into a buttered 8x8 or 9x19 baking dish. Chill in refrigerator until hardened AND HIDE IT DAMMED GOOD LADIES! Burry it under the vegetables, men NEVER go there, they are after cheese summer sausage and lunch meats. Cut into squares before serving.
Tanahmera's Creamy Scalloped Potatoes
NOTE: Must LOVE Cheese, Bacon, Onion & Mushrooms ;)

6 Potatoes (medium sized, peeled & sliced thin)
2 1/2 Cups Old Cheddar Cheese grated
3 Tbsp Butter/Margerine
1/4 Cup Flour (all purpose)
2 1/2 Cups Milk
1 Tbsp Sour Cream
1 Onion (medium sized sliced & chopped fine)
12 portabello Mushrooms (sliced thin & chopped) or 1/2 can of mushroom slices drained & chopped
12 Strips of Bacon chopped
1 Tsp each: chives, dill, parsley, salt & pepper

1. Make the sauce in a saucepan over low heat as follows: Melt butter, add sour cream, flour, spices & milk, bring to a boil for 1 minute, stir in 2 cups of the cheese. remove from heat.

2 In a large casserole dish, combine potato slices, bacon, onion & mushrooms. mix as evenly as possible without breaking the potatoes.

3. Pour sauce made in step 1 over the potato mixture in casserole dish. Top with remaining 1/2 cup of cheese. Cover with Tin Foil (shiny side down;)

4 Bake in oven at 375 degrees F for about 45-60 min (depending on how old your oven is) or until all ingredients are cooked. remove cover and lightly brown top (do NOT stir).

5 Remove from heat, let sit 10-20 min to cool a bit. serve!
Makes 6 servings.
Tanahmera's Cabbage Roll Recipe:
This is my own recipe & its awesome, Its very large because I share them, and freeze some every time I make them. They freeze well btw ;P

1-2 Medium or Large head(s) of Cabbage

The Meat Mixture...
Equal parts of Ground Beef & Ground Pork
3/4 Cup of Instant Rice (or your own preferred kind)
1 1/2 Large fresh Onions chopped
1 Can of Sliced Mushrooms
1 Can of sliced Black Olives
1 Cups feta Cheese crumbled
1 Cups Old Cheddar Cheese grated
1-2 Large Eggs
1/4 Cup of Salted Butter (Not Margarine)
1/2-1 Tbsp of Oregano
1/2-1 Tbsp of Parsley Flakes
1/2-1 Tbsp Spanish (Hot) Paprika
1/2-1 Tbsp Chives Chopped
1 tsp of Curry Powder
1 tsp of Cayenne Pepper
1 tsp of Garlic Salt
1 tsp of Table Salt
1 tsp Black Pepper

The Sauce...
1-2 Cans of Garlic-Tomato Paste (Hunts)
1-2 Cans of Tomato Soup (Campbell's)
1-2 Large Cans of Pasta-Tomato Sauce with Basil added
1-2 Cans water
1/2 Can ketchup (in each pot added to sauce & soup for extra & sweeter flavor)
1 Large Bay Leaf Per pot to flavor the sauce

The Topping...
1 1/2 Cups feta Cheese crumbled
1 1/2 Cups Old Cheddar Cheese grated
1 Tbsp Chives
1 Tbsp Dill weed

In Large baking casseroles, divide The sauce ingredients evenly & blend well.

Boil The Cabbage until leaves are soft enough to roll but NOT totally cooked.

While cabbage is boiling, Mix all ingredients for "The Meat Mixture" above in a HUGE bowl BY HAND until everything is evenly blended.

Peel off cabbage leaves, grab a large handful of meat mixture & put at the bottom of the leaf on the inside (where the large vein is;) Roll the meat up in the cabbage leaf tucking in both sides as you go.

Place cabbage roll in one of the pots with the sauce, repeat until all meat mixture is gone. Divide Topping ingredients evenly between both casserole dishes & cover with tin foil.

Bake in oven at 400 degrees for 1 hour or until done to your liking.

-Archangel-Baw Forums Owner
This is MY favorite salad....

My Greek Salad Recipe:
1 Head each of Regular & Romaine Lettuce
1 of Each of the following Sweet Peppers: Green, Red, Orange & Yellow.
1 Large Tomato, cut into small peices
2 Celery sticks, chopped into small pieces
1/2 Cup Feta Cheese
1 Onion chopped or sliced into rings
1/2 Cup Black Olives
1/2 Cucumber, sliced
1/2 Cup Musrooms sliced(Optional)
Toss & Add My Greek Salad Dressing...

My Greek Salad Vinegarette Dressing Recipe:
Using a funnel, Mix the following ingredients in a glass bottle:
Equal parts of Olive Oil & Cider Vinegar
1 Tbsp of My Homemade Italian Spice
1 tsp feta cheese (optional use very small pieces)
I will be adding to this shortly I have Tons Of Soup Recipes, Especially the Cream of whatever kind, If it can be cooked, I've creamed it lol (get your head out of the gutter) & frozen it for times I'm too tired or busy to cook;) I just dump it (frozen) in the crock pot, & go about my business so its ready by dinner time.

Tanahmera's Cream Of Curried Chicken, Mushroom & Leek Soup Recipe:

It sounds scary but tastes excellent...
Boil 4 Cups of Water & 1 Tbsp Milk in a Medium-large sized pot. Slowly add the following ingredients mix together well.

1 Cup of (Powdered) Cream Of Mushroom Soup Base
1 Cup of Cream of Leek Soup Base
2 Pkg of Chicken flavoring (from Mr. Noodles/Chinese Noodles)
1 Tbsp Chives
2 Tbsp Curry
1 Tbsp Dill Weed
1 Tbsp Garlic Plus Spice (available in most grocery stores)
1 Tbsp Seasoned Salt
1 Tbsp Tarragon
3 Cups Of Instant Rice
3 Chicken Breasts (boneless skinless & cubed)
Simmer until soup reaches the desired consistency. Leftovers are safe to freeze in plastic microwavable containers.
I Will be Adding to this post Here & there so check back Often...

Tanahmera's Greek Salad Vinegarette Dressing Recipe:
Using a funnel, Mix the following ingredients in a glass bottle:
Equal parts of Olive Oil & Cidar Vinegar
1 Tbsp of My Homemade Itallian Spice
1 tsp feta cheese (optional use very small pieces)

Tanahmera's Homemade Healing Italian Spice Recipe:
Mix equal parts of the following herbs In a plastic container with a tight lid:
1 Part Basil
1 Part Marjoram
1 Part Oregano
1 Part Rosemary
1 Part Sage
1 Part Savory
1 Part Tarragon
1 Part Thyme

Tanahmera's Olive Oil Sauce Recipe:
I use this on bbq chicken, vegetables, steak & also as a salad dressing. Using a funnel, Mix Equal Parts of Olive Oil & Cidar Vinegar In A Glass Bottle With a screw on lid (Do Not use a plastic jar). Add equal parts (about 1-2 tbsp for a large/x-large bottle, or 1-2 tsp for a medium/small bottle):
1 Part each of Salt & Pepper
1 Part Zesty Pepper Meledy
1 Part Tex Mex
1 Part of My Homemade Italian Spice
1 Part Chives
1 Part Garlic Powder
1 Part Paprika
1 Part Cilantro Leaves
1 Part Spike (an all purpose seasoning found in healthfood stores)
1 Part Seasoned Salt
Cap & shake well. Do NOT store in refridgerator. The Oil & Vinegar will separate. Keep in a cool dark cupboard or pantry.

Tanahmera's BBQ Chicken Marinade Recipe:
Mix the following ingredients in a glass bottle with a screw on lid:
1 Part Soy Sauce
1 Part Balsamic Vinegar
2-3 Parts Water (depending on your own prefference)
Add equal parts of the following herbs:
1 Part Basil
1 Part Cilantro
1 Part Dill Weed
1 Part Onion Flakes
1 Part Minced Garlic
1 Part Rosemary
1 Part Curry- (Optional for those who like hot & Spicy)
1 Part Cayenne Pepper (also optional for those who like hot & Spicy)
There are two ways to use this sauce: 1-BBQ Your chicken & apply sauce with a basting brush. OR, 2- Maranade (soak) chicken in the sauce for 1 hour prior to cooking it. Store sauce in refridgerator. Keeps for many months:)

Tanahmera's Veggie Dip Recipe:
In a medium sized bowl, mix the following to suit your own taste: (I use Cups & Tbsp measurements for Large Dip dishes to feed at least 5--10people, and Tbsp & Pinches for 2-4 people).
3 Parts of Miracle Whip (Parts can either mean Cups (for 5+ people) or Tbsp(for 2-3 people) depending on how many people you are feeding).
2 Tbsp/Pinches of My Homemade Itallian Spice
1 Tbsp/Pinch Garlic Powder
1 Tbsp/Pinch Onion Powder
1 Tbsp/Pinch Parsley Flakes
1 Tbsp/Pinch Dill Weed
1 Tbsp/Pinch Chives Chopped
Mix well and Keep refridgerated. If you plan to make the dip for personal use, it Keeps for about (1-2 weeks if you use a plastic container or a glass jar with a tight lid. Do not put it back in the fridge after it has warmed to room temperature.

Tanahmera's Seafood Cocktail Sauce
2 tbsp lemon juice
1 tbsp horseradish
4 squirts Worcestershire sauce
1 1/2 cup salsa
1 1/2 cup ketchup
1 tbsp garlic butter
2 tbsp chopped fresh tarragon
1 tbsp dill weed
1 tbsp chives
1 tsp each salt & pepper to taste
1. Start with salsa & ketchup.
2. Add other ingredients.
3. Mix well and refrigerate.
4. Store in glass jars with screw on lids.
5. Use as dip for all kinds of seafood.

Tanahmera's Tzatziki Dip/Sauce Recipe
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices.
1 1/2 tsp salt
2 garlic cloves, chopped
1 tbsp chopped fresh mint plus additional sprigs
1 tbsp chopped fresh dill plus additional sprigs
1 tbsp extra virgin olive oil
1/2 tsp red wine vinegar
1/4 tsp ground black pepper
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2-4 hours.
Serve chilled, topped with cucumber slices and fresh dill & mint sprigs.
Yield: about 1 1/2 cups
Per tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
Tanahmera's Archangeled Eggs:
10 Hard Boiled Eggs.
3 Tbsp Miracle Whip
10 Pinches of My Egg Spice
Hard Boil 10 eggs.
Cool eggs before peeling by letting them sit in cold water for about 3-5 minutes.
Peel eggs, Cut in half (the same as devilled eggs), scoop out yolks and place them in a separate bowl. place egwhites on a serving platter or plate.
Mix Egg yolks with Miracle Whip To suit your own Taste (About 3 Tbsp). Season with 10 small pinches of my egg spice, 1 pinch for each egg.
Scoop mixture into egg whites (same as devilled eggs).
Add a sprinkle of Spanish (Hot) Paprika with a sprig of fresh Parsley and/or Parmesan cheese on top is optional.

Tanahmera's Egg Salad Recipe:
10 Hard Boiled Eggs.
Miracle Whip To Taste (About 5-7 Tbsp).
Peel & mash boiled eggs with the miracle whip. Season with my egg spice to taste. A sprinkle of Spanish (Hot) Paprika is optional.

Tanahmera's Egg Spice Recipe:
I use this on all types of eggs, microwaved, boiled, fried, poached & scrambled etc. Mix equal parts of the following herbs in a plastic/glass container or jar with a tight lid & don't forget to shake well before using:
1 Part Basil Rubbed
1 Part Chives Chopped
1 Part Cilantro Rubbed
1 Part Dill Weed
1 Part Garlic Powder
1 Part Onion Flakes
1 Part Onion Powder
1 Part Oregano Rubbed
1 Part Parsley
1 Part Sage Rubbed
1 Part Savory Rubbed
1 Part Tarragon Flakes
1 Part Thyme Rubbed
Use 1 Pinch of mixture for each egg.

Tanahmera's Microwaved Egg Recipe:
Makes 1 microwaved egg at a time. Sprinkle a tiny bit of salt into the bottom of the microwave egg container. (Salt attracts microwaves & makes the egg cook faster).
Crack egg & pour into the microwaved egg container & make sure you break the yolk with a fork. Add 1 Pinch of egg spice. Grate old cheddar cheese on top and Add a tiny bit of Salt & Pepper. Mix well to blend all the ingredients. Put the lid on the microwave egg container, & place in microwave. Cook on high for 45 seconds.
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17 recipes featuring...raisins :P You can either download the PDF version or fill out their online form for a hard copy of the recipe book to be mailed to you.

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Recipes from the 2009 Inaugural Luncheon PDF

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Buying and Cooking
I found all these here:

Canadian beef is a source of 14 essential nutrients, including protein and iron. Want to know more? Learn all about the nutrients found in delicious Canadian beef, how to “Eat Out, Eat Healthy…It ’s Easy! ”, and much more in our Nutrition and Health resources.

Make It Beef Spring 2009 NEW!
This Make it Beef issue is all about health for spring, featuring: " four Health Check™ reviewed recipes " an article on What's New with Health Check's healthy eating program " a feature on the sunshine vitamin: Vitamin D " and more… (151920)
English (PDF) French (PDF)

Make it Beef Winter Vol 8 Issue 4
This Make it Beef issue gets you ready for the holiday season with: " four terrific and easy recipes plus … " a helpful article on Healthy Holiday Eating " feature how-to article: Roast Beef Best with a feature recipe on Prime Rib (151896)
English (PDF) French (PDF)

Make it Beef Simple Suppers Volume 8, Issue 3
This Make it Beef issue contains four fabulous and easy recipes plus featured articles on: " the power of protein " how-to make mini meat loaves " understanding the names in ground beef - learn about ground sirloin and Angus beef (151873)
English (PDF) French (PDF)

Make It Beef-Summer Grilling 2008
All about Summer Grilling with features and recipes around BBQ roasting, burgers, kabobs and marinating / grilling steak. Nutrition information about Zinc included. (151782)
English (PDF) French (PDF)

Make it Beef - Spring Healthy Living
All about Health Check™ and cooking with Lean Beef, along with nutrition tips and 4 Health Check™ approved recipes. (151786)
English (PDF) French (PDF)

Make it Beef - Winter Roasting
Best practices for oven roasting with 4 new recipes to inspire you. (151675)
English (PDF) French (PDF)

Make it Beef Simple Suppers
In this fall issue, we offer solutions to your meal-planning problems, featuring the following sections; Dinner Now, How-To, Real Life and Eat Smart. (151652)
English (PDF) French (PDF)

Make it Beef-Best Beef on the Grill
'Make it Beef - Best Beef on the Grill' is the barbecue know-how booklet. Learn to barbecue roasts, grill beef steaks and be the grill master. Booklet features links to NEW on-line Cooking Lessons and instructional videos. (151573)
English (PDF) French (PDF)

Beef Basics
This step-by-step guide on how to buy and cook 11 categories of beef so you can enjoy Canadian Beef at its best. A 16-page booklet with lots of colour photos and cooking tips. (150840)
English (PDF) French (PDF)

Burger Basics and more...
Here is everything you need to know about how to mix, grill and dress a truly top-notch backyard burger made with Canadian Ground Beef. Includes information on how to take advantage of the savings offered on BULK packs to stash a stack of patties in the freezer or make a Double Duty Dinner. (150902)
English (PDF) French (PDF)

Canadian Beef -- Quality that Inspires Confidence
This booklet profiles 6 Canadian cattle producers, the role they play in producing a wholesome and safe product, plus 6 of their favourite beef recipe ideas. Issues such as environmental stewardship, food safety and quality are highlighted. (150295)
English (PDF) French (PDF)

Canadian Beef Simple Suppers
This six-page colour booklet features time-saving strategies and easy beef recipes to help simplify every-night cooking. Two brand new recipes with colour photos designed to inspire you plus great tips for creating easy family meal ideas using on-hand ingredients and convenience products. (150385)
English (PDF) French (PDF)

Canadian Grilling
This NEW 14-page beef recipe booklet, "Canadian Grilling" celebrates our love of the grill featuring grilling how-to information, information on new beef cuts such as Medallions and Rotisserie Roasts and 4 new recipes. Recipes are using new beef cuts such as Medallions and Rotisserie Roasts AS WELL AS traditional Grilling and Marinating Steaks, Beef Roasts and Ground Beef. (151311)
English (PDF) French (PDF)

Clever Casseroles
This 12 page booklet is a collection of one-dish family favourite ground beef recipes made over with the help of Heart and Stroke dietitians to be heart healthy. The booklet features lean and extra lean ground beef and has been reviewed and is branded by Health Check™ program. Booklet includes Health Check™ information and tips for heart healthy cooking. (151507)

English (PDF) French (PDF)

Comfort steamy, soul-satisfying beef suppers
This 14-page beef recipe booklet, "Comfort", offers a contemporary approach to comfort foods - those with convenience in mind. "Comfort" features recipes and options to help you fit comfort food cuisine into busy schedules, with slow-cooker solutions, make-ahead ideas and more. (151052)
English (PDF) French (PDF)

Cross-Canada Beef Barbecue
A collection of beef grilling recipes representing regional cooking across Canada. Also featuring guidelines for cooking the best beef on the grill, including: burger safe food handling tips, Steak School and how-to roasting steps for the barbecue. (151555)
English (PDF) French (PDF)

Dinner Made Easy™
Canadian Ground Beef teams up with Old El Paso® and Hamburger Helper® to make easy family meals for every day of the week. ALSO, learn about Ground Beef: what type to use when, nutrition & food safety facts. (150690)
English (PDF) French (PDF)

Food Safety at Home
Learn the 4 safe food-handling steps you can take to reduce the risk of foodborne illness. Includes a useful guide on thermometers and temperature indicators. (151500)
English (PDF) French (PDF)

Great Grilling Budget-beef from simmer to sizzle
Try out some value-priced beef cuts on the grill this summer. This booklet contains the basic guidelines and some recipes to help you learn how to get the best out of grilling these less familiar cuts. (150933)
English (PDF) French (PDF)

Ground Beef: Canada's Favourite Meat
This 16-page colour booklet includes everything you need to know about cooking and serving ground beef. It is an essential guide for every Canadian household and features 4 brand new ground beef recipes, nutrition and nutrient labelling information and simple tips and ideas for making dinnertime even easier. (150337)
English (PDF) French (PDF)

HeartSmart Cooking with Ground Beef - A Bonnie Stern recipe collection
"HeartSmart™ Cooking with Lean Ground Beef" is a collection of 4 delicious Health Check™ qualified recipes developed by one of Canada's most influential culinary voices, Bonnie Stern. It is a sneak preview of Heart and Stroke Canada's newest cookbook: The Best of HeartSmart™ Cooking. Cuts featured: Lean and Extra Lean Ground Beef. (151162)
English (PDF) French (PDF)

Lean Ground Beef-Get Grilling
The lean beef burger is a healthy choice. Learn how to make lean beef burgers best, starting with Health Check™ qualified Lean or Extra Lean Ground Beef. (151582)
English (PDF) French (PDF)

Perfect Roast Beef
This booklet looks at ways to enjoy roast beef any night of the week and the basics of roasting beef, including recipes using beef roasts. (122030)
English (PDF) French (PDF)

Roast Beef Cooking Lessons, mini quick roasts
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef mini quick roasts best. The booklet also includes a sampling of easy quick roast recipes and cooking tips. (151470)
English (PDF) French (PDF)

Roast Beef Cooking Lessons: Perfect Prime Rib
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef prime rib roasts best. The booklet also includes a sampling of easy prime rib recipes and cooking tips. (151489)
English (PDF) French (PDF)

Roast Beef Cooking Lessons: Slow-simmer Pot Roast
This 6-page booklet includes simple step by step instructions and photos, describing how to cook beef pot roasts best. The booklet also includes a sampling of easy pot roast recipes and cooking tips. (151464)
English (PDF) French (PDF)

Roasting Prime Rib
Roasting Prime Rib is a 3-page fold out recipe card that walks you through a basic Prime Rib cooking lesson - with even great technique shots to demonstrate how to carve the roast. (151100)
English (PDF) French (PDF)

Simply Nutritious Lean Ground Beef
Lean and Extra Lean Ground Beef are part of the Health Check™ program. This NEW booklet tells you about Health Check™ and health-conscious cooking with ground beef. (150776)
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Supper Shortcuts
In Supper Shortcuts - Family Suppers for Busy Evenings, six pages feature convenient beef meal ideas and recipes to help families serve nutritious meals easy - everyday. (150600)
English (PDF) French (PDF)
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Free Recipe Links
A list of Links to sites with hundreds of free recipes, you can copy & paste them into word docs, recipe programs, or make your own pdfs etc...

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I'm just on a mission making my first bread (using a bread machine). I'll post a pic when It's done (if I have time to take a picture of it). Here's My Recipe:

Tanahmera's Apple Cinnamon Raisin Bread
This is a large (4 cup recipe). Place the following ingredients in the baking pan in order listed from top to bottom if using a machine made by citizen like the one I'm using, otherwise do it in the order suggested by the company who makes your machine....

2 tsp yeast
2 cups bread flour
2 cups whole wheat flour
1/2 tsp salt
1 1/3 tbsp brown sugar
1 tsp cinnamon powder
1/2 cup apple sauce
1 1/3 cup raisins
5 tbsp apple juice
1 cup water

Select Medium crust. Do not select the timer, just push start because this is a variety bread.
let the machine do it's magic & go about your business.

When bread is cooked (and cooled), remove from machine & cut into slices. I made it for my husband & father in law as a nice breakfast treat.

To Bake in oven:
If using machine to knead: Select Dough only. After beep sounds, remove dough.
If doing by hand, for the oven, the same order applies, Mix dry ingredients first then add fruits & wet ingredients.

Place in 9x3 bread pan, cover & leave pan in a warm place for 1 1/2-2 hours, to allow rising. An unheated oven is the perfect spot.
Set the pan over a smaller bowl/pan of hot water to quicken the rising process.
Bake in oven at 350 degrees for about 30-35 minutes until top is a light golden brown.
Do-it-Yourself Fudge Pops!

GMA Recipe: Do-it-Yourself Fudge Pops!
by Jeanne Dupuis on May 27th, 2008

Summertime is fast-approaching and, in no time, you’ll be wishing you had something cool and tasty to grab from your freezer! While I love the stuff you get from grocery and corner stores, it’s also nice to be able to make something delicious if you don’t feel like going out or even if you want to have more control over the flavor and fat content of your treats!

Good Morning America featured a couple recipes for do-it-yourself frozen fudge pops and the great thing is that, for lighter versions, fat-free half-and-half can be substituted in either recipe! Also, as I mentioned above, it’s nice to be able to control the taste of your own snacks so, again, substitutions can be made in these recipes: the cherry jam in the Chocolate Cherry Fudge Pops can be replaced with any jam. Raspberry, apricot and strawberry are nice. And peanut butter is excellent in the Chocolate Marshmallow Pops.

Serving numbers will vary depending on the size of your frozen pop molds.

Chocolate Cherry Fudge Pops (makes about 8 servings)

* 1 1/2 cups half-and-half
* 1 cup chocolate chips
* 1/2 cup cherry jam
* 1 teaspoon vanilla extract
* Pinch salt

In a medium saucepan over low heat, combine the half-and-half and chocolate chips. Heat, stirring constantly, until the chips are melted. Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the jam, vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

Chocolate Marshmallow Pops (makes about 8 servings)

* 1/2 cup heavy cream
* 1 cup half-and-half
* 1 cup chocolate chips
* 1 cup mini marshmallows
* 1 teaspoon vanilla extract
* Pinch salt

In a medium saucepan over low heat, combine the cream, half-and-half, chocolate chips and marshmallows. Heat, stirring constantly, until the chips and marshmallows are melted.

Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.


Please note - you will need a good thermometer. The temperatures are very important!

500 gm caster sugar
250 ml cream
120 gm Caraibe (66%) chocolate
75 ml very strong coffee
40 gm butter

What to Do
1. Coffee Fudge w CaraibePut all of the ingredients in a good, thick-bottomed pan (it shouldn’t be too small, or it’s more likely it will burn).
2. Melt over low heat, stirring until chocolate and sugar are dissolved.
3. Cease stirring, increase the heat, and bring the temperature to 115C.
4. Immediately place the pan in a cold water bath to stop the cooking process (you can use your sink, half-filled with water).
5. Cool until 80C. Beat with wooden spoon until fudge lightens in colour and becomes more solid.
6. Pour into baking tray and cool until the fudge sets.
7. Cut and serve.
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By Carroll Pellegrinelli,

This peanut butter fudge is not only simple to make but it is tasty too.

* 1/2 pound (2 sticks) butter
* 1-18 ounce jar crunchy peanut butter
* 1 pound box powdered sugar

Lightly grease an 8 x 8 foil-lined pan. Melt butter and peanut butter in top of double boiler. Stir until melted. Stir in powdered sugar. Stir until smooth. Quickly pour in prepared pan. Once cool, remove foil and fudge. Dump-out on cutting board and cut.

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This yummy fudge is a fail-safe recipe perfected by CARNATION - they taste as good as they look!

* 397g can CARNATION Condensed Milk
* 150ml (¼ pt) milk
* 450g (1lb) demerara sugar
* 115g (4oz) butter
* 150g (5 ¼ oz) glace cherries, halved
* 55g (2oz) stem ginger, chopped

# 1 Grease and base line a 20cm (8in) square tin with baking parchment.

# 2 Heat the milk, sugar and butter in a large, non-stick saucepan over a low heat, stirring until the sugar dissolves completely. Bring to the boil and simmer over a low heat for 10-15 minutes, stirring continuously and scraping the base of the pan. Test the fudge at intervals by dropping a little of the mixture into ice-cold water. Press the blob between your fingers (carefully as it will be very hot!). If a soft ball forms then it's ready to beat.

# 3 Remove from the heat, cool slightly and beat the fudge until thick and grainy. This usually takes about 10 minutes - see if you can find a couple of eager helpers.

# 4 Gently stir in the remaining ingredients. Pour into the prepared tin and leave to cool before cutting into squares.

TIPS: Once you've mastered the original recipe, try these versions - or get creative and invent your own!

* Chocolate - melt 150g (5 ¼ oz) plain chocolate and stir through before beating the fudge.
* Rum and raisin - stir through a good dash of rum and 115g (4oz) chopped raisins.
* Toasted pecan and cinnamon - toast a large handful of chopped pecan nuts in a dry pan with a sprinkling of cinnamon until the nuts start to smell aromatic. Set aside to cool slightly then stir through the fudge mixture at the end of beating.
* Confectionery fudge - chop up your favourite chocolate such as KitKat or Munchies and stir through cooled beaten fudge.

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1 (6 ounce) package milk chocolate chips
1 cup chopped nuts
16 large marshmallows
1 2/3 cups white sugar
1 tablespoon unsalted butter
2/3 cup evaporated milk
1/2 teaspoon salt
1 teaspoon pure vanilla extract

1. In a medium-sized saucepan, combine the milk, sugar, butter and salt.
2. Bring to a boil and cook for about 5 minutes, stirring constantly.
3. Add in the chocolate chips and cook until melted.
4. Remove from the heat. Stir in the marshmallows, nuts and vanilla extract, mixing well.
5. Pour into a 8-inch pan. Let cool, then cut into squares.

Servings: 20

Nutritional information for one serving:
Calories: 147
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 4mg
Total carbs: 24.7g
Fiber: 0.7g
Protein: 2g
WW points: 3

Photo credit: Sharlene~W

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4 cups sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmallows
1 1/2 cups chopped nuts (walnuts, pecans or hazelnuts)
1 teaspoon pure vanilla extract

Butter a 9-inch square baking dish.

In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water. Remove from heat.

Let cool to 115 degrees F; add nuts and vanilla extract. With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan. Pour into prepared baking dish. Cool completely. Cut into squares.

Yields 36 squares or 1 1/4 pounds.
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1 1/2 cups granulated sugar
2/3 cup (5 fluid ounce can) NESTLE CARNATION Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-ounce package) NESTLE TOLL HOUSE Butterscotch Morsels
1/2 cup chopped nuts
1 teaspoon vanilla extract

LINE 8-inch-square baking pan
with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Yields 24 servings (2 pieces per serving).

Recipe and photograph provided courtesy of Nestle and - used with permission.
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LUNATIC FUDGE RECIPE--Can Be Used For Candy Apples
(c) 1997 T. Skaarup. Original recipe. May be copied without modification. All rights reserved.)

1/4 cup Butter or Margarine (1/2 stick, chilled)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or Small 5 oz can)
10-12 oz Semi-Sweet Chocolate Chips -or-
Milk Chocolate Chips -or-
Chocolate Mint Chips -or-
White Chips -or-
Peanut Butter Chips -or-
Butterscotch Chips (1 package)
6-7 oz Marshmallow Creme or Marshmallow Fluff
(may substitute 2 cups of mini-marshmallows)
1 cup Walnuts or Pecans (chopped)
1 tsp Vanilla Extract


Line a 9" x 9" pan with aluminum foil and set aside.

Place flavor chips, vanilla, and nuts into a 3-quart saucepan or Pyrex glass dish and set aside. Set butter aside to
warm. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring
constantly with a wooden spoon. Add marshmallow creme. Bring back to a boil for [5] full minutes by the clock
(start once the boil resumes). Use the lowest flame possible to keep the rolling boil.

The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a

Remove from heat and add the butter. Mix until butter is melted then pour hot mixture over chips, vanilla, and nuts
without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool at room
temperature. Remove from pan, remove foil, cut into squares.

*NOTE: If you want Peanut Butter Fudge but don't want/have peanut butter flavored chips, use 1 cup of real peanut
butter (Skippy or Jif and reduce the butter to 1/8 cup (1/4 stick).

MORE: (From my message board-Helen-PA): I use the Nestles caramel loaf, then dip in mini marshmallows or others & finish w/honey crushed nut topping, or english toffee, mini choc. milk, dark or white wafers, etc. I charge $12.00 for each apple right now.
(Makes 12-20 apples)

Prepare the caramel apples as above - or use your own caramel mix. Roll the warm caramel apples in chopped peanuts or cashews or mini-marshmallows or Rice Krispies or Gummi-Bears or whatever... Chill. Then...
Prepare a single batch of Lunatic Fudge (using Semi-Sweet Chocolate or Milk Chocolate Chips). Don't cast the fudge into a pan but instead keep the mixture warm (Low or Med-Low heat) then dip the chilled apples into the chocolate fudge and let cool on waxed paper. Alternatively, you can use a wooden spoon to "dribble" the hot chocolate fudge over the apples for a dramatic effect.

You can make more Royal Apples since you will only need to coat the apples once in the caramel mix, then roll into the nuts.

Massively good. Pour any remaining Lunatic Fudge into a small pan or cup-cake tins.

LUNATIC FUDGE - Quick and easy way to make Dark, Medium, and Light Chocolate Fudge, Vanilla Fudge, Peanut Butter Fudge, Butterscotch Fudge, or just about any other flavor of which you can think.

(c) 1997 T. Skaarup. Original recipe. May be copied without modification. All rights reserved.)
- You will need Granny Smith or Jonathan Apples for this recipe - you really need a TART apple to counter the SWEETNESS of this...

1 can Eagle Brand Sweetened Condensed Milk
1 stick Butter
1 lb Caramel Loaf

To caramel - add butter - then add can milk... put in microwave for several minutes - be careful not to scorch... I pull mine out and stir it every so often.

The nice thing about this is that you can use it and then keep the leftovers in the frig and just reheat in microwave - it still is as fresh as when you made it. The butter helps with this.

ENJOY - I usually slice my apple - however, we have been known to drizzle this over popcorn - and have cream cheese on the side to serve with it. It is delicious but VERY RICH!!!!
1 1/2 c Sugar
3 tb Butter
1 tsp Vanilla extract
3 Fuji apples; peeled, cored -and cut into eighths
Vanilla ice cream

Pour sugar into large skillet. Heat over medium-low heat until sugar begins to melt.
Continue to heat and simmer until syrup turns pale amber color.
Swirl in butter and vanilla extract. Add to caramel syrup, stirring to coat.
Stir syrup to dissolve any clumps of sugar.
Cover skillet and cook over low heat until apples exude juices, about 5 minutes.
Uncover and continue cooking until syrup is thick, basting apples occasionally.
Let apples cool slightly.
To serve, spoon caramel apples into dessert dish and top with scoop of vanilla ice cream.
450 + Phily Cream Cheese Recipes

Kraft Canada Recipes
Masterlist of recipes using all Kraft Products
4 Flat 4 Inch Long Wooden Sticks
4 Medium Apples
1 Pound Caramel Loaf
2 tbsp Water

Insert sticks into bottom of apples. In 1 quart glass measure, warm/melt caramels with 2 tbsp water on high 3 to 4 minutes until melted, stirring halfway through. Dip apples in caramel, using spoon to coat completely. Place on waxed paper lined plate. Make faces with candy or sprinkles. Freeze 15 minutes. Serve immediately or refrigerate. Makes 4 servings.

IDEA: Gummy Worms for Worms in the Apple - Boy's Birthdays and Halloween
IDEA: Dip again in Chocolate
ROLL in marshmallows

Caramel apple dipped in white chocolate and peanut butter.


Yield 8 apples

* 8 wooden craft sticks
* 8 medium Gala apples
* 2 (6.5-ounce) packages caramel apple wraps
* 1 (16-ounce) chocolate bar
* 16 ounces vanilla bark coating
* Orange paste food coloring
* Toppings: colored sprinkles, chopped peanuts, black writing gel

Insert craft sticks into apples. Cover each apple with 1 caramel wrap.
Microwave at HIGH 15 to 20 seconds. Cool.
Melt chocolate bar in a small saucepan over low heat.
Dip each apple into chocolate; let dry.
Melt vanilla bark coating in a small saucepan over low heat; stir in orange food coloring.
Dip or drizzle each apple with vanilla coating mixture. Decorate with desired toppings, and let dry.
NOTE: For testing purposes only, we used a Ghirardelli chocolate bar.
Southern Living, OCTOBER 2001
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Makes 4 candy apples

4 apples
1/2 cup crispy rice cereal
1/2 tablespoon butter or margarine
8 large marshmallows
4 wooden sticks
1 tablespoon halloween candy sprinkles (optional)

1. Stick a wooden stick into each apple.

2. Place the butter and marshmallows in a medium sized microwave-safe bowl, place in the microwave and heat on HIGH for 15 about seconds. Stir, then heat for another 10 seconds and stir again (the marshmallows should be smooth and pourable).

3. While the marshmallows are still very hot, dip each apple one at a time into the marshmallow.

4. Lightly roll each apple in crispy rice, and set on a wax paper-covered cookie sheet 1-2″ apart.

5. Reheat any leftover marshmallows. Using a spoon, drizzle the remaining marshmallows over the apples, giving them a “spiderweb” look.

6. While still hot, put sprinkles on the coating, if desired.

7. Allow to cool completely before serving.

WW POINTS for one candy apple: 2
Nutritional information for one candy apple: 141 calories, 1.8g fat, 3.4g fiber

Photo credit: HollyQ

Instead of caramel, dip your apples into a rich toffee mixture of dark brown sugar, molasses and butter. You'll need a candy thermometer, wooden sticks, and a heavy sacuepan for these treats.

Yield 8 servings

* 8 Granny Smith apples
* 1 1/2 cups packed dark brown sugar
* 1/3 cup water
* 1/3 cup dark corn syrup or molasses
* 2 tablespoons stick margarine or butter
* 1 tablespoon white vinegar

Wash and dry apples; remove stems. Insert wooden sticks into the stem end of each apple; set aside.

Line a baking sheet with foil.

Combine sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium heat; cover and cook 3 minutes. Uncover and continue cooking, without stirring, until mixture reaches 280° (about 8 minutes).

Remove from heat. Quickly dip apples in sugar mixture; allow excess to drip off. Place apples, stick sides up, on prepared pan; cool completely.
Nutritional Information

Calories: 301 (10% from fat)
Fat: 3.3g (sat 0.6g,mono 1.3g,poly 1g)
Protein: 0.3g
Carbohydrate: 71.8g
Fiber: 4.3g
Cholesterol: 0.0mg
Iron: 1mg
Sodium: 66mg
Calcium: 46mg

Featured in Cooking Light magazine, DECEMBER 1998


SUBMITTED BY: Staff PHOTO BY: Allrecipes
"Apples and peanut butter are a classic combination. Surprise your friends this fall with this crispy peanut butter cookie coated caramel apple creation."

SERVINGS 6 apples

* 6 Granny Smith apples
* 6 wooden sticks
* 1 (14 ounce) package individually wrapped caramels, unwrapped
* 2 tablespoons water
* 1/2 teaspoon vanilla extract
* 3 cups chopped peanut butter filled sandwich cookies
* 4 ounces milk chocolate, chopped
* 4 ounces white chocolate, chopped

1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.
3. Spread the chopped cookies out on a dinner plate. Roll caramel apples in the cookies and place on the aluminum foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.


Turtle Caramel Apples
Yield: Makes 4 apples

4 large Golden Delicious or Granny Smith apples
4 craft sticks*
1 package (14 ounces) caramels
2 tablespoons water
2 jars (3-1/2 ounces each) macadamia nuts or pecans, coarsely chopped
1 bittersweet or semisweet chocolate candy bar (about 2 ounces), broken into small pieces

1.Line 13X9-inch baking pan with waxed paper; set aside. To prepare apples, wash and dry completely. Remove stems. Insert craft sticks into centers of apples.

2. Combine caramels and water in small saucepan. Simmer over low heat until caramels melt and mixture is smooth, stirring frequently.

3. Immediately dip apples, one at a time, into caramel to cover completely. Scrape excess caramel from bottom of apple onto side of saucepan, letting excess drip back into saucepan.

4. Immediately roll apples in nuts to lightly coat, pressing nuts lightly with fingers so they stick to caramel. Place apples, stick-side up, on prepared baking sheet. Let stand 20 minutes or until caramel is set.

5. Place chocolate in small resealable food storage bag; seal bag. Microwave on MEDIUM (50%) 1 minute. Turn bag over; microwave on MEDIUM 1 minute or until melted. Knead bag until chocolate is smooth. Cut off very tiny corner of bag; pipe or drizzle chocolate decoratively onto apples.

6. Let apples stand 30 minutes or until chocolate is set. Store loosely covered in refrigerator up to 3 days. Let stand at room temperature 15 minutes before serving.

This recipe also appears in: No-Bake Dessert Recipes / 6 Ingredients or Less Recipes / Apple Recipes / Dessert Recipes
by the Editors of Easy Home Cooking Magazine

Granny Smith Apples
Firm Loaf Caramel
Merckens Coating Chocolate
Pecan pieces
Apple Sticks
Cellophane bags...I cannot tell you any size. Measure the apple and order accordingly.

Have apple at room temperature, washed and dried. Make a "bed" of pecan pieces on a flat jelly roll pan.
Insert stick.
Melt caramel in a bowl. Roll the apple in the caramel.
Roll in pecan pieces
Dip in Merckens coating chocolate. Let chocolate set to harden at room temperature.
Place in cellophane bag. Tie with pretty bow.

CANDY APPLES dipped in white chocolate, drizzled with milk chocolate.
Add glitter ribbon and our Star Rings #X-202:

20 small apples
20 apple sticks or bamboo skewers
4 cups sugar
2 cups brown sugar
2 cups water
3 tsp whole cloves

Line 2 large baking sheets with waxed paper or heavily buttered foil. Remove stems from apples. Insert 1 chopstick or skewer into stem end. Stir 2 cups sugar, 1 cup brown sugar, 1 cup water and 1 1/2 teaspoons cloves in heavy medium saucepan over low heat till sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 285F (soft-crack stage), about 20 minutes. Remove pan from heat. Immediately dip 1 apple into caramel, coating completely and allowing excess to drip back into pan. Stand apple on prepared sheet. Repeat with 9 more apples.

Make caramel again in clean saucepan with remaining ingredients. Dip remaining apples.

Note 1: This makes a crunchy caramel coating.
Note 2: Pans can be cleaned easily by soaking in water.

Insert the sticks.
1. coat the apples with WHITE coating chocolate.

Bride: drizzle white chocolate over the coated apple. They've used our 'tulle' netting
Components of veil: cloth flower and pearl strands for a 'veil' (You'll need to buy a ornament decoration and take it apart)

Groom: once coated white, coat again in milk choc. Add dots of choc. for buttons and a cloth tie (we don't have ties).

Prepare as Caramel Apple above, but drizzle coating chocolate over the apple after the caramel dries.
Picture shows one apple with caramel and just rolled in nuts (lower front)


Caramel Apples - The Very Best
Large Recipe:
5 lbs. Peter's Bulk Caramel
1 lb. White Chocolate Coating
Small Recipe:
1-20 oz. block Peter's Caramel
4 oz. White Chocolate Coating
Heat Caramel to approx. 180F.
Add White Chocolate and stir gently until melted/blended.
Dip apples, be sure apples are washed, fully dried and free of any wax.

Caramel Apple Dip I
1 Cup Sugar
1 Cup packed Brown Sugar
1 Cup Half & Half or Evaporated Milk
½ Cup Margarine or Butter
1 tsp. Vanilla
14 oz. Caramel
Apples - Sliced to dip
Bring sugars, milk and butter to a boil.
Add vanilla and caramel.
Stir until caramel is melted.
Dip apple slices in warm mixture.

Caramel Apple Dip II
1 - 8 Oz. Pkg. Cream Cheese (room temperature)
½ Cup Brown Sugar
1 tsp. Vanilla
½ tsp. Caramel flavoring
1 Cup Chopped Salted Peanuts (optional)
Blend together the first 4 items until smooth.
Serve with sliced apples to dip or put sliced apples in dish, top with caramel topping and sprinkle with peanuts.

Caramel Apple Dip III
Peter's Caramel Apple Dip III/Caramel Fondue
1-can Sweetened condensed milk
1-4 oz stick of melted butter
1-lb Peter's Caramel
Melt together sweetened condensed milk, stick of butter and Peter's Caramel.
Warm until well mixed, and dip your favorite apples, or any other fruit or cake or nuts and enjoy.

Cinnamon Candy Apples
2 Cups Granulated Sugar
1 Cup Light Corn Syrup
½ Cup Water
6 drops Cinnamon Hard Candy Flavoring
15 drops Red Liquid Food Coloring
8 medium sized Red Apples
8 lollipop sticks 4" - 6" long
Wash and dry apples.
Remove stems and insert lollipop sticks.
Line a cookie sheet with foil and lightly butter the foil.
Combine sugar, corn syrup and water in a 2 quart heavy saucepan.
Put over high heat and stir constantly with a wooden spoon until all sugar crystals are dissolved.
Wash down sides of pan with pastry brush dipped in hot water.
Clip a thermometer on pan.
Cook without stirring to 285 degrees.
Remove from heat and quickly stir in flavoring and color.
Tilt pan and quickly dip apples.
When apple is covered, twirl to coat evenly.
Set on foil of prepared pan.
Serve apples within several hours or wrap very well in plastic wrap.
If not wrapped, the apples will become sticky from the moisture in the air.
Any left over syrup can be poured onto the buttered foil.
When hard, break into small pieces of candy.


New Age Candy Apple
Yield: Makes 1 serving

1 medium Granny Smith apple, peeled
1/4 teaspoon sugar-free cherry-flavored gelatin
2 tablespoons diet cherry cola
2 tablespoons thawed frozen reduced-fat nondairy whipped topping

1. Slice apple crosswise into 1/4-inch-thick slices; remove seeds. Place stack of apple slices in small microwavable bowl; sprinkle with gelatin. Pour cola over slices.

2. Cover loosely with waxed paper. Microwave on HIGH 2 minutes or until liquid is boiling. Allow to stand, covered, 5 minutes. Arrange rings on dessert plate. Serve warm with whipped topping.

Note: This recipe can be doubled or tripled easily. To cook 2 apples at a time, increase cooking time to 3-1/2 minutes. To cook 3 apples at a time, increase cooking time to 5 minutes.Tip: This recipe works great with any crisp apple. A Jonathan apple will give a tart flavor, a Cortland apple will give a sweet-tart flavor and a Red Delicious apple will give a sweet flavor. Choose your favorite apple and enjoy!

Nutritional Information:
Serving Size: 1 New Age Candy Apple wih 2 tablespoons whipped topping
Fiber 4 g
Carbohydrate 23 g
Saturated Fat 1 g
Total Fat 2 g
Calories from Fat 17 %
Calories 102
Protein <1 href="" target="_blank">
Whether you call them taffy apples or toffee apples, or know them as caramel apples or just plain candy apples, there's no doubt that these tasty treats are a perennial fall favourite. Perfect to serve your guests on Halloween!

Old-Fashioned Red Candy Apples 8 medium sized apples
8 wooden sticks
3 cups white sugar
1/2 cup light corn syrup
1 cup water
1/4 teaspoon cinnamon (optional)
1/4 teaspoon red food coloring (optional)

Wash and dry the apples.
Remove any stems or leaves and insert a wooden stick into the end of each apple.
Set apples aside.
Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved.
Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.
Remove from heat and stir in cinnamon and food coloring, if using.
Dip one apple completely in the syrup and swirl it around a little with the stick to coat.
Hold the apple above the saucepan to drain off excess.
Place apple, with the stick facing up, on a well greased pan.
Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding.
Let cool completely before serving.

Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M's, chopped nuts, granola or colored sprinkles.

Caramel Apples

1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Wash and dry the apples, removing any stems.
Insert a wooden stick into the end of each apple.
Combine butter, brown sugar, corn syrup and milk in a heavy saucepan.
Bring to a boil over medium-high heat.
Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.
Remove from heat and stir in vanilla.
Dip each apple into the caramel mixture, swirling to coat.
Set apples on wax paper to cool completely before serving.

Quick Microwave Caramel Apples
6 apples
6 wooden sticks
1 (14 oz) package of wrapped caramels
2 tablespoons milk

Wash and dry apples and remove stems.
Insert a wooden stick into the end of each apple and set aside.
Place unwrapped caramels and milk in a microwave safe bowl.
Microwave on high for 2 minutes, stirring once.
Swirl each apple in caramel mixture, then place on a well greased cookie sheet to cool and set.

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