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 FALL FESTIVAL RECIPES
EASY AND FUN-TO-MAKE CANDY RECIPES

Our Fall Festival’s Friendly Café is on a roll (no pun intended). Last year, we had record sales of delicious baked goods. We added chocolate fudge to the mix a couple of years ago with great success. We'd like you to try your hand at an assortment of candies and candy snacks. The Fall Festival Committee has gathered the following recipes to help you out. Included is a new, easy, and delicious fudge recipe. They’re strictly optional. As always, we appreciate your fine baked goods and don’t want them to stop coming. But for those of you with kids who want to add some fun to the mix, try some of these. Please package them beforehand or bring them in as is, and we’ll package them to sell.

Coconut Honey Bars
Chocolate Marshmallow Slices
Chocolate Dipped Snacks
Chocolate Peanut Clusters
Cocoa Fruit Balls
Chocolate Almond Logs
Buckeye Balls
Cheerios Nuggets
Pecan Tassies
FAMOUS FESTIVAL FUDGE

See next page for more recipes.

Items to make for the Friendly Café

 PLEASE WRAP INDIVIDUALLY AND LABEL

Whole Cakes -one and two-layer, loaf        
       Lemon Pound Cake
                     both whole and slices 
       Coffee cake
Cupcakes
, frosted
Cookies, bagged and labeled

     
Chocolate chip
     
Oatmeal
     
Whoopie pies
     
Sugar
     
Peanut Butter
     
Snickerdoodles
     
Decorated cutouts          

Brownies
          Chocolate with and
without nuts
         
Butterscotch
           Peanut butter?

Muffins
Sticky Buns
Popcorn, plain and caramel, bagged

FUDGE! Go to the recipes.
Chocolate covered pretzels

We especially want whole pies - apple, pumpkin, fruit

Coconut Honey Bars

1/3 cup butter or margarine
1/3 cup packed light brown sugar
1/3 cup honey
1/2 teaspoon vanilla extract
2 cups quick-cooking oats
1 1/3 cups coconut
1/2 cup raisins
1 cup REESE'S Peanut Butter Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Heat oven to 400º. Grease square pan,8x8x2 inches. In medium saucepan melt butter. Add brown sugar. honey, vanilla, oats, coconut, raisins and chips; stir until blended. Press into prepared pan. Bake 15 to 20 minutes or just until golden brown. Cool completely; cut into bars. About 2 dozen bars.


Chocolate Marshmallow Slices

2 cups (12-ounce package) HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup butter or margarine
6 cups (10 ½-ounce package) miniature marshmallows
1 cup finely chopped nuts
Additional chopped nuts

In medium saucepan over low heat melt chocolate chips and butter, stir-ring constantly until blended. Remove from heat; cool 5 minutes. Stir in marshmallows and 1 cup chopped nuts; do not melt marshmallows. On wax paper shape mixture into 2 rolls, 2 inches in diameter. Wrap in foil; chill 15 minutes. Roll in additional chopped nuts; wrap and chill over-night. Slice rolls into ¼-inch slices. Store in airtight container in cool, dry place. About 3 dozen slices.


Chocolate Dipped Snacks

½ cup HERSHEY'S Semi-Sweet Chocolate Chips
½ cup HERSHEY'S Milk Chocolate Chips
1 tablespoon shortening

Potato chips, cookies, dried apricots, or miniature or stick pretzels

In small micro-proof bowl melt semi-sweet chocolate chips, milk chocolate chips and shortening on high (full power) 1 to 1½ minutes or just until chips are melted and, smooth when stirred. Cool slightly. Dip 2/3 of each snack or fruit into chocolate mixture. Shake gently to remove excess chocolate. Place on wax paper-covered tray. Refrigerate, uncovered, until chocolate is firm, about 30 minutes. Store in airtight container in cool, dry place. About % cup coating.


Chocolate Peanut Clusters

½ cup HERSHEY'S Milk Chocolate Chips
½ cup HERSHEY'S Semi-Sweet Chocolate Chips
1 tablespoon shortening
1 cup unsalted roasted peanuts

In small micro-proof bowl melt milk chocolate chips, semi-sweet chocolate chips and shortening on high (full power) 1 to 11/2minutes or just until chips are melted and mixture is smooth when stirred. Stir in peanuts. Drop by teaspoonfuls into 1-inch diameter candy or petit four papers. Allow to set until firm. Store in airtight container in cool, dry place. About 2 dozen clusters.

Variation on above: Substitute ½ cup of Reese’s Peanut Butter chips for Semi-sweet Chocolate Chips.


Cocoa Fruit Balls

2½ cups (about 12 ounces) mixed dried fruits—prunes, pears, apricots and apples
11/4 cups (8 ounces) Mission figs
1 cup flaked coconut
2 tablespoons orange juice 2 tablespoons honey
½ cup HERSHEY'S Cocoa or Chopped nuts or confectioners' sugar

Remove pits from prunes and stems from figs, if necessary. Using metal blade of food processor, chop dried fruits, figs and coconut (or put through fine blade of food grinder). In large mixing bowl combine orange juice, honey and cocoa with fruit-coconut mixture; mix well. Cover; chill thoroughly. Shape mixture into 11/4-inch balls. Roll in chopped nuts or confectioners' sugar. Store in air-tight container at room temperature. About 3 dozen balls.


Chocolate Almond Logs

1 can (8 ounces) almond paste
2 cups vanilla wafer cookie crumbs (about 60 cookies, crushed)
1½ cups confectioners' sugar
1 cup HERSHEY'S Cocoa
1 cup whipping cream
1½ cups finely chopped almonds Candied cherries, cut in half

In large mixing bowl crumble almond paste with pastry blender. Combine vanilla wafer crumbs, confectioners' sugar and cocoa; add to almond paste. Stir in cream; mix until well blended. Knead and shape mixture into smooth ball. Form into 2 rolls, 2 inches in diameter. Roll in chopped almonds; wrap and chill until firm. Slice into '/4-inch slices; garnish with candied cherry halves. Store in airtight container in cool, dry place. About 6 dozen slices.

Note: Can be made entirely in food processor. First chop cookies and nuts separately, then combine and add ingredients as directed.


Buckeye Balls

1 1/2 c. creamy peanut butter 1 (16 oz.) pkg. confectioners sugar
1/2 c. margarine 1 (6 oz.) semi-sweet chocolate
1 tsp. vanilla 1 Tbsp. shortening

Line baking sheet with waxed paper. Mix first 4 ingredients with hands to form a smooth dough. Shape into balls. Refrigerate. Melt chocolate and shortening together in double boiler. Dip top of ball into chocolate, holding them on toothpicks. Return to tray and refrigerate until firm. Place between layers of wax paper in container. Makes 5 dozen.


Cheerios Nuggets

1 c. packed brown sugar
1/2 tsp. baking soda
1/2 c. margarine or butter, softened
6 c. Cheerios cereal
1/4 c. light corn syrup
1 c. Spanish peanuts (optional)
1/2 tsp. salt
1 c. raisins

Heat oven to 250º. Grease 2 rectangular pans, 13 x 9 x 2 inches, or 1 jelly roll pan, 15% x 101/2x 1 inch. Heat brown sugar, margarine, corn syrup, and salt in 2 quart saucepan over medium heat, stirring constantly, until bubbly around edges. Cook, un-covered, stirring occasionally, 2 minutes longer. Remove from heat; stir in baking soda until foamy and light colored. Pour over cereal, peanuts and raisins in greased 4 quart bowl. Stir; let stand just until cool, about 10 minutes. Loosen mixture with metal spatula. Let stand until firm, about 30 minutes. Break into bite-size pieces. Makes about 10 cups snack.


Pecan Tassies

Dough for Mini-Tart Shells:

1/2 c. margarine
1 c. flour
1 (3 oz.) cream cheese

Soften margarine and cheese to room temperature. Mix together; add flour to form a soft dough. Chill at least 1 hour or overnight. Form dough into 30 walnut-sized balls. Place each ball of dough in a mini muffin tin. Dip a tart shaper into flour, then press into dough to form mini-tart.

Pecan Filling:

2 Tbsp. melted butter
1 1/2 c. chopped pecans (or desired amount)
3/4 c. brown sugar
1 egg 1 tsp. vanilla

Mix all ingredients. Fill each unbaked tart shell. Bake at 350º for 10 to 12 minutes.


FAMOUS FESTIVAL FUDGE 

Makes about 2 ½ pounds

Notes: "The quality of the chocolate used will affect the flavor and texture of the fudge. We prefer Ghirardelli Semisweet and unsweetened chocolate in this recipe. Don’t be tempted to make this fudge without the walnuts; they are crucial to the texture. If you prefer, you can use toasted nuts in this recipe. Make sure to remove the fudge from the double boiler before the chocolate is fully melted. If it stays in the double boiler too long, there is the possibility of the chocolate separating and producing a greasy fudge."

16 ounces semisweet chocolate, chopped fine
2 ounces unsweetened chocolate, chopped fine
½ teaspoon baking soda
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
1 cup coarsely chopped walnuts

1. Cut 12 inch length aluminum foil; fold back edges to form 7 ½ inch width. With folded sides down, fit foil into bottom and up sides of 8 inch square baking pan, allowing excess to hang over sides. Spray foil with nonstick cooking spray.

2. Toss chocolates, baking soda and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 3 to 4 minutes.

3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in walnuts. Transfer fudge to prepared pan and spread in even layer. Refrigerate until set, about 2 hours. Remove from pan using foil and cut into squares.

Substitute peanut butter chips for some or all of chocolate and omit walnuts to make Peanut Butter fudge.

Substitute 1 cup miniature marshmallows, 1 cup chopped peanuts and ½ cup semisweet chocolate chips for walnuts to make Rocky Road Fudge.

May double by using double amounts of all ingredients and using 13 x 9 pan.

Store fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in freezer for 3 months.  

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