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Cookbook 12-6

“Chocolate Chip Pancakes”

1 c. all purpose flour
1 T. sugar or sweetener
2 tsp. baking powder
1/4 tsp. salt
1 large egg
1 c. chocolate milk
2 T. canola oil
1/2 tsp. vanilla flavoring
1/4 c. miniature chocolate chips
slice strawberries and bananas

In a bowl combine, flour, sugar, baking powder, and salt together. In another bowl, beat eggs, milk, oil, vanilla, and chocolate chips together. Add dry ingredients and mix well. Pour the batter by 1/4 c. onto a lightly greased griddle or skillet. When it bubbles, turn. Top with strawberries and bananas. Makes about 8 pancakes.

Flossie Glass, Edina

“Toffee Candy Squares”

graham crackers
1 c. brown sugar
1 c. butter
1 c. nuts
12 oz. pkg chocolate chips

Line bottom of pan with graham crackers. Combine brown sugar, butter, and nuts and boil for 2 minutes. Pour over crackers and bake at 375 for 12 minutes. Pour 3/4 package of 12 oz. chocolate chips over mixture. Put foil over pan and place in still warm oven for 2 minutes, to make spreading easier. Place in refrigerator to set the chocolate.

submitted by Wanda Leathers, College Mound
KWIX Candies Cookbook 1984

“Cherry Mash Candy”

2 c. sugar
dash salt
1/2 c. oleo
1 tsp. vanilla
3/4 c. peanut butter
2/3 c. evaporated milk
12 marshmallows (regular size)
1 pkg. cherry chips (6 oz)
12 oz. chocolate chips
large pkg. crushed peanuts

Combine sugar, milk, salt, marshmallows and oleo in pan over medium heat. Boil 5 minutes. Remove from heat. Add cherry chips and vanilla. Pour into a 9 by 13 buttered pan. Melt chocolate chips in double boiler. Add peanut butter and crushed peanuts. Spread on cherry mixture and chill.

submitted by Mildred Phipps, Macon
KWIX Candies Cookbook 1984

-haven’t been able to find the cherry chips recently?? is there a substitute?? (call at night 651-4476)
CALL WALMART, IF NOT, YOU CAN ORDER ONLINE

“Peanut Butter Fudge”

1 lb. light brown sugar
1/2 stick butter
1 tsp. vinegar
12 oz. jar chunky peanut butter
1 can evaporated milk
1 tsp. vanilla

In 3 qt. pan, mix brown sugar, milk, butter and vinegar. Cook over medium heat to boiling, stirring constantly. Cook to 238 degrees without stirring. Remove from heat and beat with wooden spoon until it thickens. Stir in vanilla and peanut butter. Pour in buttered 8 by 8 pan.

submitted by Mae Hughes, Moberly
KWIX Candies Cookbook 1984

“Pralines”

1 can Eagle brand milk
1/4 tsp. vanilla
3-6 oz. butterscotch chips
1 1/2 c. chopped nuts

Melt chips and Eagle brand milk until smooth. Stir in vanilla and nuts. Drop with teaspoon on waxed paper.

Tammye Mitchell, San Antonio, Tx.
KWIX Candies Cookbook 1984



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