Triple Treat Fondant

½ cup butter

1 teaspoon salt

2/3 cup Eagle Brand Sweetened condensed milk

7 cups sifted confectioners sugar

In medium bowl, cream butter and salt. Blend in sweetened condensed milk until smooth. Gradually add sugar; blend well after each addition until mixture becomes very stiff. Turn mixture onto a clean pastry board. Carefully knead in any remaining sugar. ( NOTE: mixture should be smooth not sticky) Divide fondant into 3 equal portions. Add desired flavorings. With palms of hand, shape small pieces of each mixture into balls or patties. Place on waxed paper lined baking sheet. If desired, decorate tops of candies with chocolate sprinkles, whole glace red or green cherries or whole nut meats. Refrigerate several hours or overnight.

Variations:

Maple: Add ½ teaspoon of maple extract to one portion of fondant; blend well.

Peppermint: Add 1 teaspoon peppermint extract and desired food coloring to one portion of fondant; blend well.

Almond: Add 1 teaspoon almond extract and desired food coloring to one portion of fondant; blend well.

Makes 2¼ pounds.

Tarragon Chicken Salad

1 cup plain yogurt

1 t dry tarragon

1 T Dijon mustard

3 cups cooked diced chicken

2/3 cup minced celery

2/3 cup minced scallions

1¼ cups halved cherry tomatoes

Salt and Pepper to taste

6 cups mixed greens

In a bowl combine yogurt, tarragon, and mustard. Let stand for 10 minutes. To the yogurt mixture, add chicken, celery, scallions, tomatoes, and seasoning to taste. Let stand for 15-20 minutes. Serve over mixed greens.

Yields 4 servings (12 oz per serving)

Magic Cookie Bars

½ cup butter, melted

1½ cups graham cracker crumbs

1 cup chopped nut meats

1 cup (6 oz) semi sweet chocolate pieces

1 1/3 cups (3½ oz) flaked coconut

1 can Eagle Brand Sweetened condensed milk

Pour melted butter onto the bottom of a 13x9x2” pan. Sprinkle crumbs evenly over melted butter. Sprinkle nuts evenly over crumbs. Scatter chocolate pieces evenly over nuts. Sprinkle coconut evenly over chocolate pieces. Pour sweetened condensed milk evenly over coconut. Bake in a moderate 350°F oven, 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars.

Makes about 2 dozen 1½-inch x 3-inch bars.

English Toffee

1 can Eagle Brand Sweetened condensed milk

2 cups firmly packed light brown sugar

½ cup light corn syrup

½ cup butter

1/8 t salt

In a heavy saucepan, combine sweetened condensed milk, sugar, corn syrup. Cook over medium heat; stir constantly until mixture begins to boil. Reduce heat to low. Cook; stir constantly to 236°F on candy thermometer or until a small amount dropped in cold water forms a soft ball. Remove from heat; stir in butter or margarine and salt. Pour into lightly buttered 8” square pan. Cool Cut into squares.

Makes 1½ pounds

Peanut Butter Cookies

1½ cups sifted all purpose flour

2 teaspoons baking powder

¾ cup peanut butter

¼ cup vegetable shortening

1 egg

1 can Eagle Brand Sweetened condensed milk

1 teaspoon vanilla extract

½ cup finely chopped peanuts

Sift together flour and baking powder. In large bowl, blend peanut butter, shortening and egg. Add sweetened condensed milk alternately with the sifted dry ingredients. Stir in vanilla and peanuts. Shape dough into ½ to 1 inch diameter balls. Place balls on ungreased baking sheet. Flatten each ball by pressing with tines of a fork. Bake in moderate 350°F, about 10 minutes, or until edges are lightly browned. Immediately remove from baking sheet. Cool.

Makes about 4 dozen 2 inch cookies.

Raisin Pudding

2 c flour

pinch of salt

1 t baking powder

2/3 cup butter

¼ lb raisins

3 T sugar

1 t vanilla

2 eggs, well beaten

¾ c milk

cream

Sift the flour with salt and baking powder. Rub in the butter or margarine until the mixture looks like fine bread crumbs. Add the raisins, sugar and vanilla. Add the eggs and gradually mix in the milk. Beat well. Pour the mixture into a well buttered cake tin. Bake in a 375°F oven for ½ hour. Serve warm with cream. 

Serves 4-6

Rich Chocolate Pudding with Vanilla Sauce

1 c sugar

2 T butter

2 eggs

2 oz unsweetened chocolate

1 c flour

2 t baking powder

Sauce

2 eggs, separated

1 c confectioners' sugar

1 c cream, whipped

1 t vanilla

For the pudding, beat together the sugar, butter, and the beaten eggs. Add flour, baking powder, milk, and melted chocolate. Mix well. Pour pudding mixture in a baking dish and place in a pan of hot water. Cook in a 300°F oven for 45 minutes. To make sauce, beat the egg yolks until they are a pale yellow. Gradually add the sugar, whipped cream, vanilla and stiffly beaten egg whites. Serve the pudding warm with the Vanilla Sauce over it.

Serves 6