what's on the holiday tray · drop by teaspoonful onto lightly greased cookie sheet. bake for...

What's On The Holiday Tray from

Items to keep on hand this season FOR BAKING: Pecans or walnuts Veggie or seed oil Eggs Lemon juice Honey Baking supplies—flour, sugar, confectioner’s sugar, brown sugar, corn starch, baking soda, baking powder, salt, vanilla, etc. Butter or your favorite substitute Shopping List for holiday baking: Helen’s Lemon Drop Cookies: NO PUDDING Lemon Cake Mix 8 oz. whipped topping Peppermint Meringue Cookies: Cream of tartar Candy canes Mom’s Ginger Snaps: Ground Cinnamon Ground Ginger Ground Cloves Dark Molasses Dipped Shortbread Cookies: Unsalted butter Semi-sweet or bittersweet chocolate Winning Lemon Bars: Lemon juice Lemon peel Old Fashioned Chocolate Fudge: Milk Light corn syrup Unsweetened chocolate Chocolate Peppermint Bark: White baking chocolate Semi-sweet chocolate morsels Peppermint candy or Candy canes Cinnamon Rock Candy: Light corn syrup Cinnamon extract Red food coloring

Holiday Baking—balm for the soul! My maternal grandmother used to say baking was balm for the soul, and while I didn’t understand it when I was younger, I truly came to understand it when I started my own family! Baking and garden-ing are the two forms of therapy I treasure most, and now that gardening is out of the picture ex-cept for planning for next year, the baking is a joy that I engage in all winter. Because you all were so patient this week in the rescheduling of the CSA deliveries, we though we’d share our favorite holiday recipes with you in case you were on a baking binge for the holidays! Either Katrina or I have tested all of these recipes, and hope you can find one or more that become family favorites of yours! All of us at Simply Wis-consin wish you and yours the best in the days to come for a Happy and Healthy Holiday season!

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Helen’s Lemon Drop Cookies

http://www.cooks.com

Lemon cake mix (NO PUDDING IN THE MIX) 8 oz. whipped topping (Cool Whip, etc), softened in refrigerator 1 egg 1/2 c. powdered sugar Combine cake mix, egg and whipped topping and chill dough for about 1-1/2 hours. Drop rounded teaspoonful of dough into powdered sugar, roll into balls, and place on a non-stick, greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Let cook on the cookie sheet for 5 minutes before removing to a wire rack. These cookies store in an airtight container for up to 30 days.

DEB’S NOTE: I always make two batches of these cookies—one with lemon cake mix and a second batch with Devil’s Food cake mix! Use any flavor you like as long as you make sure the cake mix doesn’t contain pudding.

Peppermint Meringue Cookies

http://allrecipes.com

These cookies are very light and melt in your mouth—bake them last of the day—they need to remain in a cooling oven for a few hours to make sure they cool completely.

DEB’S NOTE: I normally bake these about 2 hours before bed time, and just leave the oven door open a bit overnight.

4 egg whites 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 cup white sugar 4 peppermint candy canes, crushed Preheat oven to 225 degrees. Line 2 cookie sheet with parchment or foil. In a large mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat on high speak until whites form stiff peaks, scraping bowl constantly. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies. Bake for 1-1/2 hours in preheated oven. Meringues should be completely dry on the inside before eating. Do not allow them to brown. Turn off oven after baking. Keep oven door ajar, and let meringues sit in the oven until completely cook. Loosen from foil or parchment with metal spatula. Store loosely covered in cool, dry place for up to 2 months.

Mom’s Ginger Snaps

http://allrecipes.com

1 cup packed brown sugar 3/4 cup vegetable oil 1/4 cup dark molasses 1 egg 2 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon salt 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/3 cup white sugar for decoration Preheat oven to 375 degrees. In a large bowl, mix together brown sugar, oil, molasses, and egg. In a sepa-rate bowl, combine the dry ingredients, including the spices. Gradually combine the dry ingredients into the molasses mixture. Mixture will be a little stiff. Chill the dough for about an hour so it’s easier to handle. Roll dough into 1” balls. Roll each ball in white sugar before placing 2” apart on ungreased cookie sheet. Bake for 10-12 minutes in preheated oven, or until center is firm. Cool on cookie sheet for 5 minutes and then transfer to a wire cooking rack for 5 minutes. Store in an airtight container for up to 30 days.

Thumbprint Cookies

http://baking.about.com 1 cup butter or margarine, softened 3/4 cup sugar 2 large eggs, whites and yolks separated and reserved 1 teaspoon vanilla extract 2 cups flour 1/4 teaspoon salt 1-1/4 cups finely chopped nuts (I prefer pecans or hickory nuts) 1/2 cup jams, preserves or curds Beat butter until creamy. Gradually add sugar. Add egg yolks (reserving egg whites for later) and extract. Mix out 1 cup of flour and add salt to it. Gradually add to butter mixture. Add other cup of flour gradually. Cover and chill at least 1 hour or overnight. Also make sure the reserved egg whites are covered and refrig-erated. Preheat oven to 350 degrees. Very lightly grease 2 cookie sheets. Set counter for the rolling process by set-ting out low-sided bowl with lightly beaten and reserved egg whites and another low-sided bowl for the nuts. Roll dough into 1 to 1-1/2” balls, then roll each ball into egg white and then nuts. Place on cookie sheets 2 inches apart. Press thumb into each cookie before baking. Bake for 15 minutes. Cool 1 minute on cookie sheet. Move to wire racks for cooking. Press centers again with thumb. When cookies are almost cool, fill centers with jam. DEB’S NOTE: I normally bake these just once, and since the jam is added last, they aren’t good storage cookies, but I can’t resist because they look wonderful on a holiday cookie tray!

Almond Tart Cookies

Submitted by Katrina Pine

1- 1/3 cups all purpose flour ½ cup sugar 1/3 cup butter, softened 1 egg ½ teaspoon vanilla Filling ¾ cups packed brown sugar ½ cup chopped almonds 1/3 cup miniature chocolate chips 1 egg 1 tablespoon butter, melted ½ teaspoon almond extract Heat oven to 350. In a large mixing bowl, combine flour, sugar, 1/3 cup butter, 1 egg and the va-nilla. Beat at low speed of mixer until mixture resembles coarse crumbs. Into each cup of 2 greased 12 cup miniature muffin pans, press 1 tablespoon crumb mixture and form shell. In medium mixing bowl, combine filling ingredients. Fill each shell ¾ full with filling. Bake for 25 minutes, or until set. Let cool for 10 minutes before removing from pans.

Viennese Kiss Cookies

Submitted by Katrina Pine

1 ½ cups all purpose flour ¾ cups butter, chilled and cut into 1 inch pieces ¼ cups sugar 3 tablespoons sour cream 1 teaspoon vanilla 24 chocolate kisses Makes 2 dozen cookies Heat oven to 350. Grease two 12 cup miniature muffin pans. Set aside. In a large mixing bowl, combine flour, butter, and sugar. Beat at medium speed until mixture resembles coarse crumbs. Add sour cream and vanilla. Beat at low speed until soft dough forms. Shape dough into 1 inch balls. Place 1 ball in each prepared muffin cups. Bake for 20 to 25 minutes, or until edges are golden brown. Remove from oven and immediately press kiss into center of each cookie. Let cool for 1 minute before removing from pans.

Loaded Cookies Jumbo

Submitted by Deb Hansen These cookies are a variation of Chocolate Chip cookies, and are great with coffee of milk! 1 cup shortening (do not use butter) 2 cups sugar 2 eggs 2 teaspoons vanilla 2-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 4 cups crisped rice cereal (like Rice Krispies) 12 oz. bag semi-sweet chocolate morsels 2 cups raisins (optional) Preheat oven to 350 degrees. In a large mixing bowl, cream shortening and sugar until smooth. Add eggs and vanilla and combine thor-oughly. In a separate bowl, combine flour, baking soda, and salt. Gradually add to the shortening mixture, blending thoroughly and scraping the bowl as you mix. Add crisped rice, semi-sweet morsels, and raisins by hand. Drop by teaspoonful onto lightly greased cookie sheet. Bake for 10-12 minutes or until just golden brown. Cool on cookie sheet for 5 minutes and transfer to wire rack to cool completely. Makes about 3 dozen, depending on the size of the dropped teaspoons. Store in an airtight container for up to 2 months.

Lemon Cookie Crisps http://www.cookie-recipe-club.com/lemon-cake-mix-cookie.html

1 pkg. lemon cake mix 1/2 cup oil 2 eggs 1 tsp. lemon peel Pecan halves (if desired)

Preheat oven to 350 degrees.

Combine all the ingredients and mix well. Drop from a teaspoon onto greased a cookie sheet. If desired top each cookie with a pecan half. Bake at 350 degrees for 10 to 12 minutes or until golden. Cool on the cookie sheet about 1 minute and then remove to rack to finish cooling.

Peanut Butter Balls

Submitted by Katrina Pine from http://www.joyofbaking.com

2 cups creamy peanut butter 1/4 cup unsalted butter, room temperature 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 2 - 2 1/2 cups confectioners (powdered or icing) sugar Chocolate Coating 9 ounces semi sweet chocolate, coarsely chopped 2 tablespoons shortening Line a baking sheet with parchment paper.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).

Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.

Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped. Makes about 40 pieces, depending on size.

Shortbread Cookies

http://www.joyofbaking.com

2 cups all-purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup powdered (confectioners or icing) sugar 1 teaspoon pure vanilla extract For Chocolate Dipped Shortbreads: 6 ounces semi sweet or bittersweet chocolate, finely chopped In a separate bowl whisk the flour with the salt. Set aside. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla ex-tract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack. For Chocolate Dipped Shortbreads: Place 3 ounces of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened. Shortbread cookies with keep in an airtight container for about a week or they can be frozen. Makes about 20 shortbread cookies.

Easy Black Forest Brownies

Submitted by Deb Hansen 1 box chocolate brownie mix (I prefer dark chocolate brownies) 1 large can cherry pie filling 1 can chocolate frosting Favorite holiday cake/cookie decorations—I use snowflake or holly/berry “sprinkles” Preheat oven to 350 degrees. Using directions on the mix, prepare brownie mix for “cake-like” brownies; divide batter in half. Lightly grease a 9” x 13” x 2” pan, and pour half of the brownie batter into the prepared pan. Bake for 10 minutes. Remove to cool for 15 minutes. Gently spread cherry pie filling over the partially-baked brownie mix—make sure entire pan of brownies is covered. Pour remaining batter over the half-baked / cherry filling. Return pan to oven and bake until tooth-pick inserted into pan comes out clean of brownie mix. You will see cherry pie filling on the toothpick. Top of brownies should be firm. Allow to cool completely—about 3 hours. Frost and sprinkle with decorations. Allow frosting to set before cutting.

Chocolate Dipped Pretzels http://candy.about.com/od/chocolate/r/dipped_pretzels.htm 1 package (12 oz) semi-sweet chocolate chips 1 tbsp shortening 2 dozen pretzel rods or large pretzel twists Assorted sprinkles or small candies (optional) 1/2 cup white chocolate chips (optional)

1. Prepare a baking sheet by lining it with aluminum foil.

2. Combine the chocolate chips and the shortening in a large microwave-safe bowl, and microwave until melted, stirring after every minute.

3. If dipping pretzel rods, hold a rod by one end and dip it in the chocolate, leaving an inch or two uncov-ered. If you are dipping pretzel twists, drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Shake the chocolate-dipped pretzels several times to remove excess chocolate, and place it on the prepared baking sheet. If you are using sprinkles or small candies, sprin-kle them on when the chocolate is still wet. Repeat with remaining chocolate and pretzels.

4. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.

5. If desired, melt the white chocolate and drizzle it over the pretzels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving.

Winning Lemon Bars http://southernfood.about.com/od/browniesbars/r/bl00430d.htm

2 sticks (8 ounces) butter 2 cups flour 1/2 cup confectioners' sugar 4 beaten eggs 2 cups sugar 4 tablespoons flour 1/4 cup lemon juice 1 tablespoon finely grated lemon peel Sifted confectioners’ sugar Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Chewy Brownie Cookies http://www.crisco.com/Recipes/Details.aspx?recipeID=1612 1 1/2 cups firmly packed brown sugar 2/3 cup Shortening OR 2/3 stick Crisco® Butter Shortening Sticks 1 tablespoon water 1 teaspoon vanilla extract 2 large eggs 1 1/2 cups All Purpose Flour 1/3 cup cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 (12 oz.) package semi-sweet chocolate chips (2 cups)

Heat oven to 350 degrees. Coat baking sheets with no-stick cooking spray.

Beat brown sugar, shortening, water and vanilla with electric mixer at medium speed until well-blended. Beat in eggs. Combine flour, cocoa, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in chocolate chips. Drop by rounded measuring tablespoons 2 inches apart onto prepared baking sheets.

Bake 8-10 minutes or until cookies are set—cookies will still look a bit “wet” on top. Cool 2 minutes on baking sheet. Please on cooling rack to cool completely.

You can experiment with different chips—white chocolate, peanut butter, mint chocolate, etc., for dif-ferent flavors!

English Toffee

http://www.foodnetwork.com/recipes/paula-deen/english-toffee-recipe/index.html

14 tablespoons (1 stick, plus 6 tablespoons) butter 1 cup sugar 2 tablespoons cold water 1/2 cup chopped pecans 1 teaspoon pure vanilla extract Dash salt 1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars Generously butter a cookie sheet. Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will sepa-rate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.

Easy Double-Decker Fudge http://www.christmas-cookies.com/recipes/recipe301.double-decker-fudge.html

A 2-layer fudge with a bottom peanut butter layer and a top chocolate layer.

Makes about 64

1 cup peanut butter chips 1 cup semi-sweet chocolate chips 2 1/4 cups sugar 1 3/4 cups marshmallow creme 3/4 cup evaporated milk 1/4 cup butter or margarine 1 teaspoon vanilla extract

Butter an 8-inch square pan and set aside. Put peanut butter chips in one medium bowl and chocolate chips

into another. In a large heavy saucepan over medium heat combine sugar, marshmallow creme, evaporated

milk and butter. Stir constantly until mixture boils and then continue to stir while boiling for 5 minutes. Re-

move from heat and stir in vanilla. Pour half of this mixture into the peanut butter chips, stirring both until

chips are completely melted. Pour into prepared pan. Pour other half of milk mixture into the chocolate

chips, stirring until chips are completely melted. Immediately spread over peanut butter layer. Cool and cut

into 1-inch squares.

Old Fashioned Chocolate Fudge Recipe http://www.fudge-recipes.net/old-fashioned.htm

1 1/2 c Milk

4 oz Unsweetened chocolate (sqares)

4 c Sugar

3 tb Light corn syrup

1/4 ts Salt

3 tb Butter or margarine

1 1/2 ts Vanilla

Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted.

Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.

Cook, without stirring to 234F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when

dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.

Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon until mixture thickens and begins

to lose its gloss. (This will take about 15 minutes.)

Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.

Chocolate Peppermint Bark

http://www.fudge-recipes.net/old-fashioned.htm

Ingredients 6 ounces white baking chocolate, chopped 1 cup (6 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels 1 cup crushed peppermint or spearmint candies, divided

Directions In a microwave-safe bowl, melt white chocolate at 70% power; stir until smooth. Repeat with chocolate chips. Stir 6 tablespoons of crushed candies into each bowl. Drop white chocolate and semisweet chocolate in alternating spoonfuls onto a waxed paper-lined baking sheet. With a metal spatula, cut through chocolate to swirl, spreading to 1/4-in. thickness. Sprinkle with remaining crushed candies. Chill

until firm. Break into pieces. Store in an airtight container in the refrigerator. Yield: about 1 pound.

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Cinnamon Rolls Submitted by Katrina Pine

(Photo depicts our daughter Carley and Katrina’s son Cyrus enjoying home-baked holiday treats!) Dough: 4 1/2 - 5 cups all-purpose flour 1 package (1/4 ounce) active dry yeast 1 cup milk 1/3 cup unsalted butter 1/3 cup granulated white sugar 1/2 teaspoon salt 3 large eggs Filling: 3/4 cup packed light brown sugar 1/4 cup all-purpose flour 1 tablespoon ground cinnamon 1/2 cup unsalted butter, cold (cut into pieces) 1/2 cup light raisins (optional) Powdered (Confectioners or Icing) Sugar Glaze: In a medium-sized bowl stir together: 1/2 cup powdered (confectioners or icing) sugar 1 tablespoons half-and-half (light cream) Make the glaze thin enough to drizzle over cinnamon rolls. In the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups (315 grams) of the flour and the yeast. In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted. Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.) Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours). When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes. Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside. After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don?t chill dough. Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.) Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 de-grees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.) If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter. Can drizzle with the Powdered Sugar Glaze. Serve warm or at room temperature. Makes 8 rolls.

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CINNAMON ROCK CANDY

http://www.cooks.com/rec/view/0,187,157181-246207,00.html

3 3/4 c. sugar 1 1/2 c. light corn syrup 1 c. water 1 tsp. cinnamon flavoring Powdered sugar Red food coloring Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310 degrees or until drops of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool; break into pieces. Makes in excess of two pounds.

Divinity

http://southernfood.about.com/od/candyrecipes/r/blbb355.htm

4 cups granulated sugar 1 cup light (not dark) corn syrup 1 cup water 1/4 tsp salt 3 egg whites (room temperature) 1 cup walnuts, chopped 1 tsp vanilla food coloring

Combine sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Continue cooking until mixture forms soft ball when tested in cold water (or use a thermometer). In the mean time, beat egg whites until stiff. Then pour 1/2 cup of syrup over whites, beating fast all the time.

Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water (this will happen quickly). Pour re-maining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts and food coloring. Drop by teaspoonful onto waxed paper. Makes 50-60 pieces.

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