INGREDIENTS: 2 (1 oz.) squares bittersweet chocolate, 1 can sweetened condensed milk, 1 tsp. vanilla, pinch of salt, 1 bag whole almonds, 3 cups coconut
DIRECTIONS: Preheat oven to 350 degrees. In saucepan melt chocolate and milk. Stir in vanilla and salt. Pour over nuts and coconut. Drop by spoonful onto baking sheet. Bake 10-12 minutes.
INGREDIENTS: 12 oz. vanilla wafers-crushed, 1 stick butter-melted, 1 lb. powdered sugar, 1 sm. can orange juice (6 oz.), 1/3 c. flour to thicken
DIRECTIONS: Mix well all ingredients. Roll into balls. Roll in coconut. Let harden in refrigerator. Store in covered container.
CHOCOLATE CARAMEL COOKIES
INGREDIENTS: 1 c. butter-softened, 1 c. plus 1 Tbs. sugar-divided, 1 c. packed brown sugar, 2 eggs, 2 tsp. vanilla, 2-1/2 c. flour, ¾ c. cocoa, 1 tsp. baking soda, 1 c. chopped pecans-divided, 1 pkg. (13 oz.) Rolo candies
DIRECTIONS: In large bowl, cream butter, 1 c. sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to the creamed mixture just until combined. Stir in ½ c. pecans. Shape dough by tablespoonfuls around each candy. In a small bowl combine remaining pecans and sugar; dip each cookie halfway. Place nut sides up on ungreased cookie sheets. Bake @ 375 degrees for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes; remove to wire racks to cool completely.
RASPBERRY FUDGE BALLS
INGREDIENTS: 8 oz. cream cheese-softened, 6 oz. chocolate chips-melted, ¾ c. vanilla wafer crumbs, ¼ c. raspberry preserves-seedless, 1/3 c. almonds; finely chopped
DIRECTIONS: Combine cream cheese and chocolate. Mix until well blended. Stir in crumbs and preserves. Shape into 1 inch balls and roll in chopped almonds. Chill for several hours. NOTE: May use graham cracker crumbs or chocolate wafer crumbs and strawberry preserves; roll in chopped pecans. These freeze well.
CRANBERRY ORANGE COOKIES
INGREDIENTS: 1-1/2 c. flour, ½ tsp. baking powder, ¼ tsp. salt, ½ c. shortening, ¾ c. powdered sugar, 3 Tbs. milk, 2 tsp. orange extract, 1 tsp. orange rind-freshly grated, 1-1/2 c. chopped cranberries
DIRECTIONS: Combine dry ingredients. Cream sugar and shortening together until light and fluffy. Add milk, extract and grated orange rind. Gradually add dry ingredients. Fold in cranberries. Form dough into 2 logs, each about 1-1/2” in diameter. Wrap in waxed paper and chill for at least 8 hours. Preheat oven to 375 degrees and lightly grease cookie sheets. Slice logs into ¼” thick slices and bake for 12-15 minutes.
INGREDIENTS: ¼ c. butter-softened, ¼ c. sugar, 1 Tbs. milk, 1 tsp. vanilla, 2 c. flour, ¾ c. finely chopped candied red or green cherries, 1/3 c. finely chopped pecans, ¾ c. shredded coconut
DIRECTIONS: In a large bowl beat butter with electric mixer on medium-high for 30 seconds. Add the sugar ands beat until combined, scraping bowl often. Beat in milk and vanilla. Beat in as much of the flour as you can. Stir in remaining flour, candied cherries and pecans. Divide dough in half; shape each half into an 8”long log. Roll each log in coconut. Wrap each log in plastic wrap and chill for 2-24 hrs. Preheat oven to 375 degrees. Cut logs into ¼” thick slices. Place slices 1” apart on ungreased cookie sheet. Bake in preheated oven for 8-10” or until edges are golden brown. Transfer cookies to wire racks; cool. TO STORE: Place in layers separated by waxed paper in airtight container; cover. Store at room temperature up to 3 days or freeze up to three months.
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