A site dedicated to the memory of Linda App and her wonderful recipes.
Ingredients
1 C butter, melted
1/2 pound (8 oz) graham cracker crumbs
1 C powdered sugar
1 C peanut butter
2 C chocolate chips, melted
Directions
1. Mix melted butter, graham crackers, powdered sugar and peanut butter together.
2. Press mixture into 9×13 pan. Pour melted chocolate over the the mixture and chill for 1 hour.
Ingredients
1/2 C butter
1 (7 oz) jar marshmallow cream
1 tsp white vanilla
1/4 tsp salt
4 C powdered sugar
1 pkg semi-sweet chocolate chips
1 pkg milk chocolate chips
Directions
1. Line a baking sheet with wax paper.
2. Beat together butter, marshmallow cream, vanilla and salt. Gradually beat in the powdered sugar.
3. Melt the chocolates together and mix well.
4. Form the fondant into small balls and dip into the chocolate. Set onto waxed paper. and refrigerate to set.
For chocolate covered cherries: Put a 1/2 – 1 tsp almond flavoring in the fondant. Dry the maraschino cherries as well as possible. Wrap the fondant around the cherries and dip in mixed chocolate. and let set.
For nut clusters: Add nuts to the chocolate mixture, dip fondant in choc/nut mixture and let set. Then dip again. Refrigerate till set. Keep in tightly covered.
Ingredients
2 C white sugar
1 scant cup of white corn syrup
1/2 C water
1/4 tsp salt
2 egg whites
1 tsp white vanilla
1/2 C chopped nuts
Directions
1. Line a baking sheet with wax paper.
2. Bring sugar, corn syrup, water and salt to a boil to a soft boil stage, (235 degrees).
3. Beat egg whites till stiff peaks form, pour 1/4 C of the syrup into beaten egg whites and continue beating.
4. Let the rest of the syrup boil until it reaches 250 degrees then pour into the egg whites. Beat until it loses its glossy shine. Add vanilla and nuts.
5. Drop by spoonful’s onto wax paper and let set. These will keep for 3-4 months in a closed container.
note: for strawberry flavored divinity, gradually add a package of strawberry jello while beating the egg whites. You can do this with any flavor jello.
2nd note: you cannot make divinity on a humid day. The divinity will absorb the moisture in the air and they will not set.
Ingredients
4 C sugar
1 can evaporated milk
1/2 tsp salt
1/4 C butter
1 (7 oz) jar marshmallow cream
1 C peanut butter
1 tsp vanilla
Directions
1. Line an 8×8 pan with wax paper.
2. Bring sugar, milk, salt and butter to soft-boil stage. Add marshmallow cream, peanut butter and vanilla. Stir well to combine
3. Pour into prepared pan, Let set until firm.
Ingredients
3 C sugar
1 C milk
1/4 tsp salt
1/3 C peanut butter, heaping
1 tsp vanilla
Directions
1. Butter an 8×8 pan.
2.In saucepan, combine sugar, milk and salt and bring to a boil. Boil till mixture reaches soft-ball stage.
3. Add peanut butter and vanilla. Don’t stir. Let cool till you can hold your hand on the bottom of your pan.
4. Once cooled, beat until thick and glossy. Pour into prepared pan.
Halloween treat of caramel corn and peanuts.
Ingredients
1 C butter
1/2 C light corn syrup
1 C sugar
1 C brown sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla
8 quarts popped popcorn
2 C salted peanuts
Directions
1. Preheat oven to 250 degrees. Grease an extra-large baking dish.
2. In a large saucepan, bring butter, corn syrup, sugar, brown sugar and salt to a boil and simmer for 5 minutes. Remove from heat, stir in baking soda and vanilla.
3. In the prepared pan, combine popcorn and peanuts. Pour caramel sauce over popcorn mix and stir gently to coat.
4. Bake for 1 hour, stirring often to break up.
Ingredients
5 Tbsp. butter
1 C sugar
2 eggs
1 tsp cinnamon
1 1/2 C flour
1/4 tsp allspice
1/2 C brown sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/2 C milk
1 1/2 C persimmon pulp
Directions
1. Preheat oven to 350 degrees. Grease a 9×13 baking dish.
2. Cream butter, sugar and eggs together. In a separate bowl, combine all dry ingredients and add to creamed mixture. Add in milk and persimmon pulp. Mixing well.
3. Pour into prepared pan. Bake for 30-50 minutes, or until the sides pull away from the pan. Cool and keep refrigerated.
Ingredients
1 -9″ unbaked pie crust
1 can (21 oz) cherry pie filling
2 eggs, beaten
1/2 C sugar
1/4 C melted butter
2 tsp lemon juice
1/4 tsp vanilla
1/2 C coconut
Directions
1. Preheat oven to 375 degrees.
2. Pour pie filling into crust. Bake for 30 minutes.
3. Combine remaining ingredients and carefully pour over cherry pie filling. Return to oven and bake for another 20-25 minutes or until custard is set.
Dick Crumb
Ingredients
1 C brown sugar
1/2 C light corn syrup
1/2 C butter
1 tsp salt
4 quarts popped popcorn
Directions
1. Preheat oven to 250 degrees.
2. In a saucepan, bring brown sugar, corn syrup and butter to a boil. Put popped popcorn in a large bowl and pour caramel sauce over and stir to coat evenly.
3. Spread evenly in a large shallow baking pan. Bake for 1 hour, stirring often to break up.
Linda App's Recipes 