Docinho De Nozes Walnut Candies Recipes

BUTTER MINTS (DIABETIC)

Steps:

• Combine powder sugar ingredients in blender.
• Whip until powdered.
• Yields 4 cups.
• Cream margarine,milk and butter flavor.
• Stir in 1 cup sugar replacement.
• Knead til smooth.
• Roll in small marble size balls.
• Press each ball firmly into candy mold.
• Unmold onto waxed paper.

RAINBOW SLICES

Steps:

• Line 2 cookie sheets with parchment paper. In a large bowl, combine cookie mix and cake flour. Add shortening, butter, and egg, stirring with a wooden spoon until dough forms. Divide dough into fourths and place each fourth in a small bowl. Add cherry extract and red food coloring to one of the dough portions; mix until dough has no streaks. (Knead with hands, if necessary.) Repeat with remaining dough portions, using coconut extract and green food coloring for one portion, lemon extract and yellow food coloring for another portion, and almond extract and blue food coloring for last portion. Roll each colored portion into a ball and flatten into a disk. Wrap portions separately with plastic wrap and chill in refrigerator for 30 minutes.
• Preheat oven to 350 degrees F. Remove blue dough from refrigerator and roll into a log about 9 inches long. Remove yellow dough from refrigerator and use a rolling pin to roll into a rectangle 9 inches long and wide enough to completely encase the log of blue dough. Wrap yellow dough around blue dough, pressing together to seal seam. Repeat with green dough and wrap around yellow dough. Finish with red dough and wrap around green dough. Chill colored log in refrigerator for 15 minutes.
• Cut log into 1⁄2-inch-thick slices. Cut each slice in half and place on prepared cookie sheets, spacing 2 inches apart. Bake in preheated oven for 10 to 12 minutes or just until lightly browned on edges. Cool on cookie sheets for 5 minutes. Transfer to wire racks; let cool. Outline yellow arch with decorating gel and sprinkle sanding sugar over gel.
• TIP: To make the Rainbow Slices into cookie lollipops, after slicing colored log and cutting slices in half, gently insert a lollipop stick into the blue portion of the rainbow. Continue as directed. To make the pot of gold, place a large apple chunk in the bottom of gold cupcake liners. Insert the lollipop stick into the chunk of apple, so the lollipop will stand up. Fill the cupcake liners with yellow sanding sugar to cover the apple chunk.

BLACK WALNUT CANDY...SO EASY. FROM OUT OF THIS KITCHEN COOKBOOK.

Steps:

• In a heavy skillet, combine all ingredients except the butter.
• Cook over low heat and stir constantly.
• When it thickens, add butter.
• Mix until the butter melts.
• Don't beat it too hard!
• Pour mixture onto a greased cookie sheet or pie pans-- just make sure it will not stick.
• When completely cool, break into small pieces.
• A hammer may come in handy for the breaking!
• Folks have suggested putting it in a bag and breaking it with something heavy.
• Hammer again reccommended.
• These store well in a sealed container with wax paper between the layers.

CASHEW MACADAMIA CRUNCH

Steps:

• Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
• Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
• Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. About 1-1/2 pounds candy.

COCADAS (BOLIVIAN COCONUT CANDIES)

Steps:

• In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
• Let rest for two or three minutes.
• Spread butter on a baking sheet to coat.
• Using two teaspoons, put small amounts of the mixture in the baking sheet.
• Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
• Yields 24 regular-size coconut candies.

DOCINHO DE NOZES (WALNUT CANDIES)

Steps:

• Heat the condensed milk, walnuts, and butter in a heavy saucepan over medium heat until the mixture thickens, about 15 minutes. Make sure you keep mixing the pan constantly with a wooden spoon. When the mixture begins to "dis-glue" from the pan or when you can see the bottom of the pan after scraping the wooden spoon on the bottom of the pan, you know the cooking process is over. This will happen shortly after the mixture reaches boiling point.
• Remove from heat and transfer mixture on a well greased plate.
• Let cool for 15 minutes.
• Grease your hands well and form 1 inch balls with your hands. Roll the balls into a plate full of finely chopped walnutes. Cover the ball well with the walnuts. You may need to wash your hands in between rolling out these candies, because after a while the mixture will begin clinging to your hands. Wash out your hands, grease them up again (I just use a spray bottle) and begin rolling again. Serve in miniature paper liners.