1/2 cup boiling water
1 package fluffy cherry frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla
1 (16 ounce) package powdered sugar
1 cup chopped nuts
Pour boiling water into small mixing bowl. Add frosting mix (save cherry bits), corn syrup, and vanilla.
Beat at high speed until stiff peaks form (about 5 minutes). Remember to scrape sides of bowl.
Empty mixture into large bowl and gradually beat in powdered sugar at low speed. Stir in nuts and cherry bits.
Drop mixture by teaspoonfuls 1″ apart onto waxed paper. Let stand until surface of candy feels firm, then turn over and let dry 12 hours.
1/2 cup softened butter
1 1/2 cups shredded Monterey jack cheese
1 cup minus 1 tablespoon whole wheat flour
1/16 teaspoon cayenne pepper
1/4 cup chopped pecans
Add cheese to butter, beating until smooth.
Gradually stir in flour, pecans, and pepper till soft dough is formed. Chill several hours for ease in handling.
Form into 3/4″ balls. Bake on buttered baking sheet at 375° for 12–15 minutes.
Would you like to make a heart cake for Valentine’s Day? You will need: a square cake pan, a round cake pan, and your favorite cake recipe baked in pans. Let cake cool. Now lay square cake on large tray with one point toward you. Cut round layer in half and place cut edge of each half against top edges of square to make heart. Frost and decorate your Valentine cake.
1 (16 1/2-ounce) can vanilla frosting
1 package pretzel twists
Spoon frosting into top of double boiler and melt over hot water in bottom of double boiler until liquified. Remove from heat, but leave frosting over hot water.
Dip pretzels into frosting; then place on waxed paper. Let dry 8 hours. (White or milk chocolate could be substituted for frosting.)