Snickerdoodles

1/2 cup butter (softened)
1/2 cup Crisco butter shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups flour
1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degree. Mix sugar and shortening in a
large bowl, until well blended. Then add eggs, mix well,
and then vanilla. In another bowl, mix all dry ingredients.
Now add dry ingredients into shortening mixture. Mix very well.
Refrigerate dough for about 1 hour, this makes it easier to
roll and work with.
Mix together 2 tablespoons sugar and 1 teaspoon cinnamon
in a small bowl.
Roll dough into small balls, one at a time, and then roll
them in the cinnamon sugar mixture until well coated. Place on
an ungreased cookie sheet. Bake for 10-12 min. They will look
uncooked as they will not turn brown, and will complete
cooking as they cool.

Girl Scout Samoa Cookies

6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14-oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi-sweet or milk chocolate chips
In 2-quart saucepan over medium-low heat, combine butter,
sugar and corn syrup. Heat to a full boil, stirring constantly
with a wooden spoon. Boil 3 minutes, stirring constantly.
Slowly pour in sweetened condensed milk, stirring constantly.
Continue cooking over low heat until candy thermometer reaches
220-228 degrees. Remove from heat. Stir in vanilla. Beat until
creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls into circular mounds onto
buttered waxed paper. Flatten slightly and with the end of a
wooden spoon poke a small round hole into the center of each
cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over
cookies and let chocolate harden at room temperature. Store
in airtight container.

Marshmallows

1 cup confectioners' sugar
3 1/2 envelopes (2 tbls. plus 2 1/2 teas.) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup hot water (about 115F.)
1/4 teaspoon salt
2 large egg whites
1 teaspoon vanilla
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal
baking pan and dust bottom and sides with some confectioners' sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle
gelatin over cold water and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup,
hot water, and salt over low heat, stirring with a wooden spoon,
until sugar is dissolved. Increase heat to moderate and boil mixture,
without stirring, until a candy or digital thermometer registers 240F,
about 12 minutes. Remove pan from heat and pour sugar mixture over
gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed
until white, thick, and nearly tripled in volume, about 6 minutes if
using standing mixer or about 10 minutes if using hand-held mixer. In
a large bowl with cleaned beaters beat whites (or reconstituted powdered
whites) until they just hold stiff peaks. Beat whites and vanilla into
sugar mixture until just combined. Pour mixture into baking pan and
sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow,
uncovered, until firm, at least 3 hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto a large cutting
board. Lifting up 1 corner of inverted pan, with fingers loosen
marshmallow and let drop onto cutting board. With a large knife trim
edges of marshmallow and cut marshmallow into roughly 1-inch cubes.
Sift remaining confectioners' sugar into a large bowl and add
marshmallows in batches, tossing to evenly coat. Marshmallows
keep in an airtight container at cool room temperature 1 week.

Funnel Cakes

2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder
1 teas. salt
2 cups vegetable oil
cinnamon sugar
Sift together the flour, baking powder, and salt. In a large mixing
bowl, stir together the eggs and the milk. Add flour mixture to the
egg mixture. Beat with a mixer until smooth; the consistency
should be thin enough to run through a small kitchen funnel.
Test it and if it is too thick beat in a little more milk;
if too thin, beat in a bit more flour,
In an eight inch skillet, heat the oil to 360 degrees.
Put your finger over the bottom opening of the funnel, and fill the funnel
with a generous 1/2 cup of the batter. Hold the funnel close to the
surface of the oil, and release the batter into the oil while making a
circular motion. Fry until golden brown, use tongs and wide spatula to
turn the cake over carefully. Fry the second side 1 minute.
Drain on paper towels, and sprinkle with powdered sugar or
cinnamon sugar.

York Peppermint Patties

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 - 16 oz. bag semi-sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on wax
paper-lined baking sheets. Flatten each ball into a 1 ½-inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double-boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper-lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.

Snapple Flavored Ice Teas

2 quarts water
3 Lipton Tea Bags
For any of the flavors, boil the water in a large
saucepan. When the water comes to a rapid boil, turn off the heat,
put tea bags into water and cover. After tea has brewed about 1 hour,
pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.
The tea should still be warm so the sugar or sweetener will dissolve
easily. Add the flavoring ingredients (plus additional water if needed
to bring the tea to the 2 quart line. Chill.
For Lemon:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp Lemon juice
For Diet Lemon:
12 - 1 gram envelopes sweet n' low or equal
1/3 cup + 2 tbsp lemon juice
For Orange:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup lemon juice
1/8 tsp. Orange extract
For Strawberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 + 1 tbsp lemon juice
1 tbsp. strawberry extract
For Cranberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp lemon juice
2 tbsp Ocean spray cranberry juice-cocktail concentrate

Snickers Cheesecake

3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) Snickers candy bars, chopped
Preheat oven to 350 degrees F. In a small bowl, combine the
melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the
bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
Allow to cool. In a large bowl, cream the 3/4 cup of sugar and cream
cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in
chopped candy bar, and pour into baked crust. Bake at 350 degrees F for
45 minutes. Let cool and carefully remove the springform pans side.
Makes 1 - 9 inch springform pan.