Dougherty Family Recipe Box

Category: Candy

  • Oatmeal Gumdrop Cookies

    Ingredients

    • 1/2 cup unsalted butter
    • 1 1/4 cups packed brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 1/4 cups all-purpose flour
    • 1 1/2 cups quick-cooking oats
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 bag (15 ounces) gumdrops, cut in half

    Method

    1. Preheat the oven to 350°F.
    2. Line cookie sheets with parchment paper.
    3. Cream together butter and sugar in a stand mixer with paddle attachment.
    4. Beat in eggs and vanilla.
    5. In a separate bowl, mix together the dry ingredients.
    6. Add the dry ingredients to the butter mixture and stir until just combined.
    7. Mix in the gumdrops.
    8. Drop cookies onto pans.
    9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
    10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

    Source

  • Apple Mallow Yam Bake

    Ingredients

    • 2 apples, sliced
    • 1/2 cup brown sugar
    • 1/2 teaspoon cinnamon
    • 2 pounds yams, peeled, cooked, and sliced
    • 1/4 cup butter
    • 1/3 cup pecans
    • 2 cups mini marshmallows

    Method

    1. Preheat oven to 350°F.
    2. Toss apples with sugar and cinnamon.
    3. In a casserole dish, layer yams and apples.
    4. Cover and bake for about 40 minutes.
    5. Uncover, sprinkle marshmallows and pecans on top.
    6. Turn oven to low broil and broil until marshmallows are light brown.

    Source

    Barkley family recipe.

  • Candied Nuts

    Ingredients

    • 2 cups raw almonds
    • 1/2 cup white sugar
    • 1/4 cup water

    Method

    1. Line a cookie sheet with aluminum foil.
    2. Put all ingredients in a heavy pot over medium-high heat.
    3. Stir with a wooden spoon and bring to a boil.
    4. Stir and cook until nuts sugar (will turn white).
    5. Keep stirring until nuts pop, sugar melts, and nuts become shiny.
    6. Pour on cookie sheet.
    7. Break apart with forks when cool.

    Source

    Barkley family recipe, card marked Edna M.

  • Chocolate Marshmallow Fudge

    Ingredients

    • 2 cups white sugar
    • 1 cup milk
    • 2 squares unsweetened chocolate
    • 3 tablespoons butter
    • 1 teaspoon vanilla
    • 10 marshmallows

    Method

    1. Cut marshmallows in quarters.
    2. Put sugar, milk, and chocolate in a saucepan.
    3. Heat to boiling and cook to soft ball stage.
    4. Remove from heat and beat in butter.
    5. Beat in vanilla.
    6. Fold in marshmallows.
    7. Pour into a small pan and let cool.

    Source

    Barkley family recipe.

  • Rice Krispies Squares

    Ingredients

    • 1/4 cup butter
    • 5 cups miniature marshmallows
    • 1/2 teaspoon vanilla
    • 6 cups Kellogg’s Rice Krispies cereal

    Method

    1. Line 9×13 cake pan with parchment paper.
    2. In large saucepan over low heat, melt butter.
    3. Stir marshmallows into butter.
    4. Continue stirring until marshmallows melt and blend into butter.
    5. Remove from heat.
    6. Stir in vanilla.
    7. Stir in Rice Krispies.
    8. Press into cake pan with a spatula.
    9. Let cool.
    10. Remove from pan and cut into squares.

    Source

    Recipe card cut from a box of Rice Krispies in the 1990s – Kellogg’s current version of the recipe has less butter and fewer marshmallows https://www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html.