From Diane M c/o a friend

Ingredients:
1 C Butter
1 C Sugar
1/3 C Honey
1/3 C Whipping Cream, unwhipped
4 – 5 C Sliced Almonds
1 bag Chocolate Chips
4 Foil Cake Plates

Directions;
In a medium saucepan, combine butter, sugar, honey and whipping cream (do not whip). Heat to boiling over medium heat, stirring frequently. Cook 1-11/2 minutes, stirring constantly. Remove from heat. Stir in almonds. Bake at 375 degrees for 15 – 20 minutes or until dark golden brown. Cool in plates. Refrigerate for ease in removing from plates. Invert plates and carefully press in plate bottoms to pop out
florentines.
Melt chocolate chips gently. Spread chocolate over bottom and sides of cooled Florentines. Refrigerate again until chocolate sets. Crack into bite-sized pieces. Makes about 2/3 of an ice cream bucket.

Tips:
Foil plates should be used for easy removal of baked Florentines in one piece.
Watch carefully while baking, but don’t undercook.
To make smaller Florentines that won’t need to be cracked, use smaller, foil tart plates.

Ingredient:

1 cup creamed honey
2 cups chocolate chips, semi-sweet
1 cup peanut butter, smooth
2 cups salted peanuts, chopped

Directions:

line a pan with tin foil. Slightly dampen the sides and bottom of pan before lining to make the tin foil stick.
Combine honey and chocolate chips in a saucepan over medium high heat. Stir constantly until mixture starts to boil and then remove from heat. Stir in peanut butter until smooth. Add the peanuts and stir well. Pour into foil lined pan and spread evenly. Let the pan sit on the counter until completely cool. Place pan in the fridge for 15 minutes before cutting. Pull bars out of the pan by the foil and cut into 24 bars. Wrap individually and store in a cool place.

Ingredients:

2 pkgs Kool-Aid
2/3 C Butter
2 C Sugar
1 C Corn Syrup
1 1/2 C Popcorn, popped

Directions:

Bring to a boil for 3-4 minutes. Take off heat. Add 1/2 t baking soda. Stir well. Pour over popcorn and stir well. Bake for 1 hour at 250 degrees F in the oven. Stir popcorn every 15 minutes. Separate until cool then cover and store.

Ingredients:

2 2/3 C Brown Sugar
1 lb Butter
1 C Corn Syrup
1 t Vanilla
1 1/2 C Pecans (Optional)
1 1/2 C Unpopped Popcorn

Directions:

Combine first 3 ingredients in 8 C glass bowl and microwave on high for 8 minutes; stir.

Microwave 8 minutes more and stir.
Microwave for two minutes at a time until caramel reaches hard ball stage.

Add Vanilla and pecans and stir.

Pour over popped popcorn and mix. Spread onto greased cookie sheet until cool.

Ingredients:

1 C Butter
2 C Brown Sugar
1 C Corn Syrup
1 Can Eagle Brand Milk

Directions:

Boil together stirring constantly until firm ball stage. Pour into greased glass 9″x9″ pan. When cool but still warm cut into squares and wrap in wax paper or dip in chocolate.

Ingredients:

1 C Heavy Milk
2 C Sugar

Directions:

Boil without stirring to soft ball stage. When lukewarm add flavor and/or color, and beat until fondant forms.

Ingredients:

4 pkgs Gelatin
1 C Cold Water
3 C Sugar
1 3/4 C Hot Water
Flavoring

Directions:

Dissolve gelatin in cold water. Bring sugar and hot water to a boil. Whip gelatin with mixer and slowly add sugar syrup as it is mixing. Add a pinch of salt and flavoring and mix until really thick.

Ingredients:

12 oz Milk Choc. Chips
1 1/4 C Eagle Brand Milk
2 t Vanilla

Directions:

Melt chocolate chips over hot tap water. Blend in Eagle Brand Milk. Stir in vanill and pour into pan. Sprinkle with chopped nuts and chill in fridge for 4 hours.

Ingredients:

1 1/2 C Cold Water
2 1/2 lbs Icing Sugar
1 env Gelatin
Peppermint or Wintermint flavoring
Coloring

Directions:

Put cold water in saucepan and sprinkle with gelatin. Heat on stove hot, but not to boiling. Remove from heat and add icing sugar. Knead like putty. Add color and flavor and wrap in wax paper until ready to cut.

Ingredients:

1 1/2 C Sugar
2 C Corn Syrup
1/2 t Food Coloring
5 drops Flavoring

Directions:

Combine sugar and corn syrup in a saucepan and boil for 8 minutes until hard crack stage. (300 degrees F)

Pour into lightly greased molds and insert stick while hot. Cool at room temperature.