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<< December12, 2003 - Mini Kiss Blondie Bars & 3 Musketeers Bars December14, 2003 - [Mud Hen Bars & Walnut Blondie] >>

Subject: [Tootsie Rolls & Cocoa Ripple Squares] - December13, 2003



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-=*=-A great natural substitute for plain ole sugar is *honey*
-=*=-Almost any recipe can be made sugar *free* if you're creative.
-=*=-Instead of sugar, you can use a sugar substitute of equal value.
HOWEVER, you have to remember to reduce the amount of liquid in the recipe, because you use so much less "EQUAL" than you would "SUGAR".
-=*=-Apple sauce or any mashed fruit of your choice can be used in place of sugar in many a recipe.
-=*=-Instead of Chocolate you can use carob, which is very healthy &
sugar free* as well, or use cocoa & add your desired fruit.
-=*=-When making a substitution, make note of the liquid texture of
your replacement to make sure your fruit etc. equals in liquid form,
what the recipe calls for as the sweetener.


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-=*=-W!N "Russell Stover Chocolates" will be drawn for on 12/31/03. -Scroll to the bottom for -details.


*-=*=-* W!N 60 Chocolate Bars *-=*=-*


W!N 60 Chocolate Bars ( International )
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*-=*=-* Tootsie Rolls *-=*=-*


Tootsie Rolls

1 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons shortening
4 teaspoons cocoa
2 tablespoons evaporated skim milk
1/2 teaspoon vanilla extract

Combine sugar, corn syrup, shortening & cocoa in a medium saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to medium & simmer candy until temperature reaches 275 degrees F on candy thermometer. Remove the saucepan from heat. When the bubbling stops, add the evaporated milk & beat candy with an electric mixer in the pan for about 30 seconds. Add vanilla extract, then continue to beat candy until it begins to firm up & you can no longer beat it. Pour candy out onto wax paper. When candy is cool, divide it into several portions & roll the portions into long ropes that are approximately 1/2-inch thick. Use a sharp knife to slice candy into 1-inch long pieces. Arrange candy on a plate & let it sit out overnight so it firms up.
 

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*-=*=-* Cocoa Ripple Squares *-=*=-*


Cocoa Ripple Squares

1/2 cup shortening
1 cup granulated sugar, divided
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup milk
2 tablespoons baking cocoa
2/3 cup chopped walnuts, divided
3 tablespoons butter or margarine

In a mixing bowl, cream shortening & 3/4 cup sugar. Add eggs; beat until light & fluffy. Combine the flour, baking powder & salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside.

Combine cocoa, 1/3 cup walnuts & remaining sugar. Spoon a third of the batter into a greased 9-inch square baking pan. Sprinkle with half of the cocoa mixture. Dot with half of the butter. Repeat layers; top with remaining batter. Sprinkle with remaining walnuts. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm. Yields 9 servings.


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*-=*=-* -F-R-E-E-Surprise- *-=*=-*


-=*=-W!N "Russell Stover Chocolates" for December! The -draw will take place on 12/31/03 -Enter with a Vote:) Chocolate_at84u@hotmail.com

-=*=-Please vote for Pakadevas:) We ( you & me ) can be # 1 !!!
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-=*=-More recipes on the -page:
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*Smiles*
Mother & Daughter.
Patsy & Kay *S*

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