Recipes

A truly old fashioned fudge that has a velvety smoothness and creamy rich flavour.
Mix the sugar, flour and salt in a large saucepan. Add the butter and cream. Stir to dissolve the sugar. Bring to a boil. Cook without stirring until the candy reaches the softball stage (238T on the candy thermometer). Remove from the heat and without stirring, cool until barely lukewarm, (1I0’F on the candy thermometer). Add the vanilla. Beat with a wooden spoon or electric mixer until the candy is creamy, thick and no longer glossy. Pour quickly into a well-greased 8” square cake pan. Smooth’the tip if necessary. Cut into squares while still warm and press a walnut half into each square. Makes about 25 pieces.

3 cups firmly packed brown sugar
1 tbsp. Flour
1/8 tsp salt
3 tbsp butter
2/3 cup 18% cream
1 tsp vanilla
Fresh walnut halves

Preheat oven to 325°F. Prepare shortbread mix according to box. Add almond to dough. Reserve 1 cup of dough after mixed. Press remaining dough into 9 inch square pan, covering bottom and partly up sides. Spread with jam. Roll the leftover 1 cup dough into pencil-like strips and place like a lattice on top. Bake for 35-45 minutes or until golden brown.

1 package Robin Hood Shortbread mix
2 teaspoons almond extract
1 cup raspberry jam

Melt margarine, then add marshmallows, melt. Then take off heat. Add vanilla, mix in Rice Crispies. Spread in 9”x13” pan. Cut into squares when cool.