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This is the standard yeast roll recipe that we use as a signature item in the Chandelier Dining Room each day of service. The dough is made the day before, refrigerated for it's first rise overnight, and then punched down and formed for it's second rise right before baking. They are best served HOT and FRESH, for their aroma adds to their appeal! We hope you enjoy.
| Recipe Name: Yeast Rolls | Cooking Time: 12-15 min. | |
| Recipe Yield: 2 doz. | Reminder: Dough needs to be made the day before serving! | |
| Cooking Temp: 350º | ||
| Ingredients | Amount | Procedure |
| Water-115º F | 2 cups | Dissolve yeast in warm water. Let set until it bubbles. Add sugar, salt, and dry milk to the yeast mixture. Add half of each kind of flour and mix well Add eggs and margarine to the mixture and stir well. Gradually mix in the rest of the flour until a smooth ball forms. Kneed dough for 5 to 6 minutes. Place the dough in a large, well greased bowl. Cover well with plastic, and refrigerate overnight. Spray 9x13 pans with pan spray. Divide the dough into 4 even pieces, and each of those pieces into 6 rolls. Use a small amount of flour on a breadboard if dough is sticky, and hand knead each roll for 3 to 4 minutes, forming a smooth ball. Place balls in rows of three, four rows per pan. Cover loosely and allow to rise in a warm place for about 2 hours, or until double in size. Bake for 12-15 minutes, or until golden brown. |
| Dry Yeast | 1 T + 1 t | |
| Sugar | 1/2 c | |
| Salt | 2 t | |
| Non-fat dry milk solids | 2/3 cup | |
| Flour, white all purpose | 4-5 cups | |
| Flour, wheat | 1-2 cups | |
| Egg(s) | 1 each | |
| Margarine, softened | 1/4 c |
| Recipe Name: Cool Cucumber Soup |
Cooking Time: Approx. 20 minutes | |
| Recipe Yield: 6-8 | Hints: This delicate, creamy soup tastes cool, but is served Hot! | |
| Cooking Temp: Medium Heat | ||
| Ingredients | Amounts | Procedures |
| Cucumbers | 5 each | Peel cucumbers. Cut 4 of the five into thin slices and set aside. Cut the remaining Cuke in half, remove seeds, and dice into medium size dice. Set aside. In large saucepan, sauté onion in butter 3 minutes. Blend in flour. Gradually add chicken broth, stirring well. Add all but 8 cucumber slices to broth mixture. Add bay leaves, salt, and pepper. Cover and simmer 10 minutes. Remove bay leaves. Strain about 2/3 of broth into large saucepan and set aside. In an electric blender, puree cooked cukes and remaining broth. Add to stained broth along with half and half & chopped cukes. Heat slowly, Ladle into bowls. Top with cuke slices and sprinkle of dill. |
| Onion, Chopped | 2/3 c | |
| Butter | 2 T | |
| Flour | 1/4 c | |
| Chicken Broth, canned | 3 each | |
| Bay Leaves | 2 each | |
| Salt | 1 t | |
| Pepper, gnd. black | 1/8 t | |
| Half & Half | 1 c | |
| Lemon Juice | 1 T | |
| Chopped Dill | 1/4 c |
| Recipe Name; Korean Beef | Cooking Time: about 15 minutes or until tender | |
| Recipe Yield: 4 servings | Hints: Serve over jasmine rice | |
| Cooking Temperature: Medium High Heat | ||
| Ingredients | Amounts | Procedures |
| Beef, flank steak | 1 lb | Cut beef into thin, 3 inch strips In separate bowl, combine sugar, oil, soy sauce, onions, and garlic. Add to meat, mixing well. Marinate overnight. Drain & brown meat in skillet or wok with 2 T of oil for about 15 minutes or until tender To prepare sesame: Put seeds in heavy skillet and brown slowly, stirring constantly. Crush seeds and add to meat at end of preparation. |
| White granulated sugar | 1/4 c | |
| Sesame oil | 1.5 T | |
| Black ground pepper | 1/8 t | |
| Light soy sauce | 1/3 c | |
| Medium size onions, chopped | 1/3 | |
| Garlic, chopped | 1 clove | |
| Browned sesame seeds | 1/4 c |
| Recipe Name: Basil Creamed Button Mushrooms | Cooking Time: 15 minutes | |
| Recipe Yield: 7-8 servings | Hints: Delicious, creamy side dish for mushroom lovers. | |
| Cooking Temperature: Medium Heat | ||
| Ingredients | Amounts | Procedures |
| Margarine | 3/4 c | Melt margarine.
Add mushrooms and peppers.
Sauté vegetables until soft. Remove mushrooms and peppers, and drain. Keep warm. Combine cream, wine, salt, and basil, and simmer until mixture thickens slightly, stirring frequently. Add mushrooms and peppers. Cook until thoroughly heated |
| Fresh mushrooms, sliced | 2 lbs | |
| Green pepper, chopped | 1/4 c | |
| Whipping cream, heavy | 1 c | |
| Dry white wine | 1/4 c | |
| Salt | 1/2 t | |
| Basil leaves | 1/4 t | |
| Recipe Name: Sweet and Sour Brisket |
Cooking Time: 2-3 hours | |
| Recipe Yield: 6-8 servings | Hints: Best if prepared a day ahead and chilled! | |
| Cooking Temperature: 350º | ||
| Ingredients | Amounts | Procedures |
| Brisket, trimmed, thin cut | 3.5 lb | Preheat over to 350º Spread brisket with garlic and black pepper. Heat oil in a flameproof roasting pan over medium-high heat. Brown brisket about 3 minutes each side. While it is searing, add onions to the pan. When browned on both sides, remove brisket. Reduce heat to medium and cook onions until very brown, about 4 more minutes. Add red wine and beef stock. Cook for 1 minute, scraping up the brown bits. Stir in chili sauce, apple cider vinegar, brown sugar, and bay leaf. Taste the sauce and adjust seasoning as needed. Return the meat to pan and spoon the sauce over it. Cover pan tightly with aluminum foil. Roast until brisket is fork-tender, 2 to 3 hours. Remove the pan from oven, uncover, and let cool in pan. Refrigerate overnight. Slice meat and return to sauce. Reheat in 350º oven for 25-30 minutes. |
| Garlic, minced | 3 cloves | |
| Ground black pepper | to taste | |
| Vegetable oil | 1 T | |
| Onions, sliced | 2 large | |
| Red wine | 1/2 cup | |
| Beef stock | 1/2 cup | |
| Chili sauce | 1 cup | |
| Apple cider vinegar | 1/2 cup | |
| Dark brown sugar, packed | 1/2 cup | |
| Bay leaf | 1 each |
| Recipe Name: Barbados Island Delight-Lime Mousse | Preparation Time: 30 minutes plus chilling time | |
| Recipe Yield: 8 servings | Hints: Can also be made with lemon juice instead of lime juice! | |
| Cooking Temperature: Moderately Low Heat | ||
| Ingredients | Amounts | Procedures |
| Egg yolks, large | 8 | Whisk egg yolks and sugar together in a heavy saucepan. Add lime juice and butter, and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (DO NOT LET MIXTURE BOIL) 7-12 minutes longer. Strain lime mixture through a sieve into bowl. Stir in zest and cool mixture completely, covering surface with plastic wrap. Chill until cold, about 2 hours. In a bowl, use electric mixer to beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lime mixture to lighten it, and fold in remaining cream gently, but thoroughly. Pipe mousse into individual parfait glasses. Cover with plastic wrap and chill at least 3 hours or overnight. |
| Sugar | 1 cup | |
| Lime juice, fresh | 3/4 cup (about 4 large limes) | |
| Butter, unsalted, in pieces and softened | 7 T | |
| Lime zest, grated | 1 T | |
| Heavy cream, well-chilled | 1 cup |
| Recipe Name: Broccoli Salad | Preparation Time: 15 min. | |
| Recipe Yield: 8 servings | A tasty treat! | |
| Ingredients | Amount | Procedure |
| Broccoli tops | 2 bunches | Combine broccoli tops, raisins, pecans, cheddar cheese, and bacon. Prepare dressing by mixing together mayonnaise, sugar, and white wine vinegar Pour dressing over broccoli mixture |
| Raisins | 2/3 cup | |
| Pecans, chopped | 1/2 cup | |
| Cheddar cheese, cubed | 1 cup | |
| Bacon, cooked and crumbled | 10 slices | |
| Mayonnaise | 1 cup | |
| Sugar | 1/2 cup | |
| White wine vinegar | 2 T |
| Recipe Name: Carrot Cake | Preparation Time: 1 hour, 15 min. | |
| Recipe Yield: 12-15 servings | Hint: Don't over mix! | |
| Cooking Temperature: 325º | ||
| Ingredients | Amount | Procedure |
| Flour, all-purpose | 2 cups | Grease and lightly flour a 13x9x2 inch baking pan In large mixer bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon Add carrot, oil, and eggs. Mix until moistened Beat at mixer's medium speed for 2 mins Pour into prepared pan and bake at 325º for 50-60 mins Cool thoroughly on wire rack Frost with cream cheese frosting and sprinkle with nuts Frosting Soften cream cheese and margarine Beat together until fluffy Gradually add powdered sugar, beating until smooth Stir in vanilla Spread over cake |
| Sugar | 2 cups | |
| Baking powder | 1 t | |
| Baking soda | 1 t | |
| Salt | 1 t | |
| Ground cinnamon | 1 t | |
| Carrots, finely shredded | 3 cups (apx 9 carrots) | |
| Cooking oil | 1 cup | |
| Eggs | 4 | |
| Cream Cheese Frosting | ||
| Cream cheese, packaged | 3 oz | |
| Margarine | 1/4 c | |
| Powdered sugar, sifted | 2 c | |
| Vanilla | 1 t | |
| Chopped nuts | 1/4 c |
| Recipe Name: Chocolate Biscotti |
Preparation Time: 15 min. | |
| Recipe Yield: 30 servings | Hint: Be sure to add wet ingredients to dry ingredients! | |
| Cooking temp: 350º | ||
| Ingredients | Amount | Procedure |
| Flour, all-purpose | 2 1/4 cups | In mixer, stir together flour, cocoa, sugar, and baking powder In a separate large bowl, whisk together eggs, egg yolks, and Amaretto Add the wet ingredients to the dry ingredients, and mix just until dough comes together, about 1 minute Add hazelnuts and chocolate chips, and mix until just incorporated Roll dough into 3 logs about 10" by 2", and place on ungreased baking sheet Bake 20 minutes until light golden brown and remove from oven Once cool enough to handle, cut logs on a slight diagonal, into pieces 1/3 inches thick, and arrange cut side down on the sheets Lower the heat to 275º, return the pieces to oven, and bake 20 minutes longer, until crisp and dry Allow to cool |
| Cocoa powder, unsweetened | 1/2 cup | |
| Sugar | 1 2/3 cups | |
| Baking powder | 1 t | |
| Eggs | 3 | |
| Egg yolks | 4 | |
| Amaretto | 1 T | |
| Hazelnuts, skin on | 3/4 cup | |
| Chocolate chips, mini | 1/2 cup |
| Recipe Name: Jalapeno Cornbread |
|
Preparation Time: 30 minutes |
| Recipe Yield: 12 servings | Cooking time: 30-40 minutes at 400º | |
| Ingredients | Amount | Procedure |
| Yellow cornmeal | 2 cups |
Preheat oven to 400º and grease a 10" cast iron skillet
In a large bowl, stir together cornmeal, flour, baking powder, salt, and brown sugar Whisk eggs, milk, and melted butter in a medium sized bowl, and stir this into the dry ingredients Add corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine Pour batter into skillet and bake for 30-35 minutes; transfer to a wire rack to cool
|
| Flour, all-purpose | 1 cup | |
| Baking powder | 1 1/2 T | |
| Salt | 1 1/2 t | |
| Dark brown sugar | 2 T | |
| Eggs | 3 large | |
| Milk | 1 1/3 cups | |
| Unsalted butter, melted | 1/2 cup | |
| Sweet corn kernels, canned and drained | 1 cup | |
| Cheddar cheese, grated | 1/2 cup | |
| Carrots, grated | 1/2 cup | |
| Onion, grated | 1/2 cup | |
| Fresh jalapeno pepper, finely chopped | 1/4 cup |
| Recipe Name: Blueberry Streusel Muffins | Preparation Time: 15 min. | |
| Recipe Yield: 24 muffins | Cooking temp: 350º | |
| Ingredients | Amount | Procedure |
| Frozen blueberries | 1 cup | Drain blueberries, set aside Mix flour, sugar, and baking powder together By hand, mix butter into flour until crumbly. Save 2.5 cups of mixture and set aside Add eggs, milk, and vanilla to mixture. MIXTURE SHOULD BE LUMPY Fold in blueberries and stir lightly Melt butter and add to set aside mixture. Toss with fork until crumbly Put muffin cups in tins, and fill until 2/3 full. Sprinkle streusel on muffins Bake at 350º for 10-20 minutes or until lightly brown |
| Flour, all-purpose | 3 cups | |
| Granulated sugar | 2 cups | |
| Baking powder | 1 T | |
| Butter | 1/2 cup | |
| Eggs | 2 | |
| Skim milk | 1 cup | |
| Vanilla | 1 t | |
| Butter | 2 T |
| Recipe Name: Cream Puffs |
Hint: Make shells a day ahead | |
| Recipe Yield: 10 | Cooking temp: 375º | |
| Ingredients | Amount | Procedure |
| Flour, all-purpose | 3/4 cup | Heat oven to 400º Line or grease baking sheet Lightly spoon flour into measuring cup and level off. In large pot, combine margarine and water Bring to boil over medium heat. Stir in flour and salt. Cook, stirring constantly until mixture leaves sides of pan in smooth ball. Remove from heat, and place in small mixing bowl. Using wire whip, add eggs to flour mixture one at a time, beating vigorously until mixture is smooth and glossy. Place on lined sheet pan using # 40 scoop (1 T + 1 t), 3” apart. Bake at 375° for 40 minutes or until brown. Remove from oven, prick puff with sharp knife to let steam escape. Store after cooling at room temp, covered. Filling: In medium bowl, combine pudding mix, milk and orange peel. Place chilled (defrosted) can of whipped topping in small mixer and beat until firm and fluffy with wire whip. Fold in pudding mixture. Using open tip pastry bag, embed tip into each puff and fill with filling mixture Glaze: In microwave (glass bowl) melt margarine and chocolate –(2 to 3 minutes). Whisk in powdered sugar and milk. Drizzle glaze over each puff. Transfer to doilie lined silver tray. Sprinkle lightly with powdered sugar. Garnish tray with strawberry fans and kale bunch at each corner. |
| Margarine | 3/8 cup | |
| Water | 3/4 cup | |
| Salt | 1/4 t | |
| Eggs | 3 | |
| Filling: | ||
| French vanilla instant pudding | 3 oz | |
| Milk | 10 oz | |
| Orange peel, finely grated | 2 t | |
| Rich's liquid whipped topping | 3 1/2 oz | |
| Glaze: | ||
| Semi sweet chocolate | 2 oz | |
| Margarine | 1/4 cup | |
| Powdered sugar | 2/3 cup | |
| Milk | 2 oz | |
| Garnish | ||
| Strawberries | 3 each | |
| Kale | 2 leaves | |
| Recipe Name: German Apple Cake | Cooking Time: 45 min | |
| Recipe Yield: 9x13 cake | Hint: Be sure to check for doneness. I used Granny Smith apples. |
|
| Cooking Temp: 350ºF | ||
| Ingredients | Amount | Procedure |
| Eggs | 2 | Preheat oven to 350 °F. Grease and flour one 9x13 pan. In a mixing bowl; beat oil and eggs until creamy. Add the sugar and vanilla and beat well. Combine the flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. Batter will be thick. Fold in the apples by hand using a wooden spoon. Spread batter into prepared pan. Bake at 350°F for 45 minutes or until cake tests done. Let cake cool. Once cake is cool, garnish as desired. |
| Vegetable oil | 1 cup | |
| Sugar | 2 cups | |
| Ground cinnamon | 2 t | |
| Salt | ½ t | |
| Vanilla extract | 1 t | |
| White flour | 2 cups | |
| Baking soda | 1 t | |
| Apples, peeled, cored and diced | 4 cups |
| Recipe Name: Pumpkin Spice Quick Bread | Tip: Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months. | |
| Recipe Yield: 16 slices (1 9x5 loaf) |
Cooking time: 45-55 minutes at 350º | |
| Ingredients | Amount | Procedure |
| Flour, all-purpose | 1 3/4 cups | Preheat oven to 350º and grease 9x5-inch loaf pan Combine flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Beat at medium speed, scraping bowl often for 1-2 minutes, until well-mixed. Spoon batter into prepared pan. Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely. *Pumpkin pie spice may be substituted with 1 t ground cinnamon, 1/2 t ground ginger, and 1/4 t ground nutmeg and ground cloves. |
| Libby's 100% Pure Pumpkin | 1 cup | |
| Brown sugar, firmly packed | 3/4 cup | |
| Butter, softened | 1/2 cup (1 stick) | |
| Eggs, large | 2 | |
| Pumpkin pie spice* | 2 t | |
| Baking soda | 1 t | |
| Salt | 1/2 t | |
| Baking powder | 1/4 t |
| Recipe Name: Nut Loaf | Cooking Time: 350º for 30-40 minutes | |
| Recipe Yield: 4 servings | Hint: Great with a veggie gravy! | |
| Ingredients | Amount | Procedure |
| Brown rice, cooked | 2 cups | Combine all ingredients Pack into an oiled loaf pan Brush top with oil Cover and bake at 350º for 30-40 minutes |
| Almonds, finely ground | 1/4 cup | |
| Pine nuts, finely ground | 1/4 cup | |
| Walnuts, finely ground | 1/4 cup | |
| Sesame seeds, finely ground | 1/4 cup | |
| Sunflower seeds, finely ground | 1/4 cup | |
| Bread crumbs, whole grain | 1 cup | |
| Lemon juice | 2 T | |
| Onion, finely chopped | 1 1/2 cups | |
| Eggs, whipped | 3 | |
| Sea salt | 1 t | |
| Nutritional yeast | 3 T | |
| Ground sage | 1/2 t | |
| Thyme | 1/2 t | |
| Rosemary | 1/2 t | |
| Powdered sea kelp | few dashes |
| Recipe Name: Mock Turtle Soup | Cooking Time: Just under 1 hour | |
| Recipe Yield: 12-15 | Hint: Add a thin lemon slice as a garnish to enhance the taste! | |
| Cooking Temp: Medium Heat | ||
| Ingredients | Amounts | Procedures |
| Black beans, canned, drained & rinsed | 5 c | Place beans, water, beef, beef base, vegetables, and seasonings in large pot and bring to a boil; then simmer for 45 minutes. BE PREPARED TO ADD WATER AS NEEDED! Remove beef and salt pork from stock and cool. (Discard salt pork) Dice beef and return to soup Strain liquid part of soup into large bowl; puree remaining solids in a blender, then put pureed foods and liquids back together in pot Add port wine and reheat |
| Cold water | 1 1/4 gal | |
| Beef | 1/2 lb | |
| Beef base | 2 oz | |
| Salt Pork | 1/2 lb | |
| Onions, chopped | 2 each | |
| Carrots, grated | 2 each | |
| Red Pepper, diced | 1 each | |
| Salt | 1 t | |
| Pepper, coarse | 1 t | |
| Port Wine | 3 oz |
| Recipe Name: Torta de Santiago |
Cooking Time: 45 minutes | |
| Recipe Yield: 8-12 | A Spanish delight! | |
| Cooking Temp: 350º | ||
| Ingredients | Amounts | Procedures |
| Sugar | 1 c | Cream sugar, lemon rind, and egg yolks until light and fluffy Stir in almonds and cinnamon Beat egg whites until they are stiff Stir in a few tablespoons of egg whites into the almond mixture, then fold in the rest of the egg whites Pour into 2 greased 8" round pans, and bake at 350º for 45 minutes or until cakes are browned Cool briefly and remove cakes To make topping, whip together whipping cream, sugar, and brandy extract; spread between the cake layers then coat the top and sides of cake |
| Lemon rind | 1/4 t | |
| Almonds, ground | 1/2 lb | |
| Eggs, separated | 7 | |
| Cinnamon | 1/4 t | |
| Topping | ||
| Whipping cream | 1/2 pint | |
| Sugar | 1/4 t | |
| Brandy extract | 1 t | |
| Chopped Dill | 1/4 c |
| Recipe Name: Stuffed Shells with Basil | Cooking Time: 35-40 minutes | |
| Recipe Yield: 8 servings | Idea: Instead of fresh basil, try fresh spinach or parmesan cheese! | |
| Cooking Temp: 375º | ||
| Ingredients | Amounts | Procedures |
| Firm tofu | 2 lbs | Steam tofu for 4 minutes; cool. In a large mixing bowl, crumble the tofu with your hands. Add the nutritional yeast, olive oil, salt, and spices. Mix well with your hands. Set aside in refrigerator. Cook pasta shells according to package directions. Drain and allow to cool. Ice will help them cool faster. Preheat oven to 375º. Spread about one inch of sauce on the bottom of a 9" x 12" glass baking pan. Stuff the shells with tofu and place them in the pan. Put any remaining sauce on top of the shells. Bake for 35-40 minutes. Garnish with shredded cheese or cheese substitute. Manager's recommendation: Vegan Rella. |
| Olive oil | 1/2 cup | |
| Nutritional yeast flakes | 2 T | |
| Salt | 2 t | |
| Garlic powder | 1/4 t | |
| Onion powder | 2 t | |
| Oregano | 2 t | |
| Basil | 2 t | |
| Fresh basil | 2 oz | |
| Jumbo pasta shells | 36 each | |
| Spaghetti sauce | 32 oz |
| Recipe Name: Corn Pudding Casserole | Cooking Time: 35-45 minutes | |
| Recipe Yield: 12 servings | Brings back memories from Grandma's house! | |
| Cooking Temp: 375º | ||
| Ingredients | Amounts | Procedures |
| Whole kernel corn, frozen | 15 oz | Defrost whole kernel corn. Melt margarine in the microwave. Spray pan with nonstick spray. Slightly beat eggs. Mix all ingredients. Bake uncovered for 35-45 minutes at 375º. Casserole is finished when it starts to pull away from sides of pan and is golden brown. |
| Margarine | 1/2 cup | |
| Eggs | 2 each | |
| Cream cheese, softened | 1/2 lb | |
| Jiffy corn muffin mix | 1 box | |
| Creamed corn, canned | 15 oz |
| Recipe Name: Coconut Truffles |
Actual Cooking Time: 7 minutes | |
| Recipe Yield: 50 candies | Idea: Make your own truffle topiary centerpiece! | |
| Cooking Temp: Medium heat | ||
| Ingredients | Amounts | Procedures |
| Butter (no substitutes) | 3/4 cup | In the tilt fryer, melt the butter over medium heat until golden brown, about 7 minutes. Turn off heat. Stir in powdered sugar, cream and coconut. Divide mixture between 4 bowls and add a different flavor extract to each bowl. Mix well. Cover and label each bowl and refrigerate for at least 45 minutes or until easy to handle. Shape chilled mixtures into 1” balls using the #60 scoop. Be careful to make each ball very neat and Place each ball on parchment lined sheet pans. Cover and chill overnight or until firm. Melt the milk chocolate by placing in a microwave safe bowl and microwaving for 1 minute, stirring, and microwaving again until melted. You may need to re-melt the chocolate during the dipping process. Dip the almond-flavored balls in milk chocolate coating and immediately sprinkle with Ground Almonds. Place on waxed paper to harden. Dip the remaining balls in milk chocolate coating; place on waxed paper to harden. Drizzle white coating over rum truffles; red coating over cherry truffles; green coating over mint truffles. NOTE: to melt the colored candy coating disks, place an appropriate amount in a squeeze bottle, and microwave, stirring every minute until melted. |
| Powdered sugar | 3 cups | |
| Whipping cream, liquid | 3/8 cup | |
| Coconut, flaked | 3 cups | |
| Extracts: Almond Rum Peppermint Cherry |
1/4 t for each (used separately) | |
| Milk chocolate candy coating, melted | 1 lb | |
| Decorative Coatings: Ground almonds White candy coating, meltedRed candy coating, meltedGreen candy coating, melted |
1/4 cup 2 oz 2 oz 2 oz |