MAKING THE ROCCO
1 lb. butter
2/3 cups water
2 cups sugar
1/4 tsp salt
1 cup roasted almonds
Chocolate Chips
Boil to 290 degrees or soft crack.
Spread almonds on cookie sheet.
Pour candy on top of the nuts.
Sprinkle chocolate chips on top of hot candy. Spread melted cholate over the top.
Let chocolate set.
Break into pieces.
MAKING THE CANDY
1 cup karo syrup
1/2 cup sugar
1/2 cup packed brown sugar
Bring to a boil for exactly one minute.
Remove from heat and stir in 1 cup peanut butter and 1 cup Spanish peanuts.
Pour over 6 cups corn flakes in a large bowl. Stir well to combine.
Very lightly spray (with Pam) a 9x13 pan and spread mixture into the pan. Spray Pam on fingers and press mixture to a smooth and even surface.
Make chocolate topping by breaking a large Hershey bar or sprinkling 2 cup chocolate chips on top. Place in warm oven (300 degrees) for only 3-4 minutes.
Remove from and spread melted chocolate.
Let chocolate set and cut into squares.
MAKING THE CANDY
1/2 cup butter
1 14 oz. package coconut
1 can sweetened condensed milk
4 cups powdered sugar
1 tsp vanilla
Soften butter. Add sugar, coconut, vanilla and sweetened condensed milk.
Roll coconut into balls and freeze.
Melt the chocolate.
Dip coconut balls into the chocolate.
Put in refrigerator until set.
MAKING THE PIE FILLING (makes 2 pies)
8 apples sliced thin
2/3 cups sugar
6 tablespoons water
4 tablespoons butter
2 tsp. cinnamon
8 tsps. cornstarch
4 tablespoons water
Peel, core, and chop or slice apples.
Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.
Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened.
Let bubble 1 minute. Cool.
Preheat the oven to 425 degrees. Pour the apple filling into two pie crusts and spread it out evenly. Cover with the second pie crust and make slits in the top.
Seal the edges by pinching or crimping them together.
Place the pie on a baking sheet to catch drips and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them loosely with foil during the last part of baking.
Let the pie cool at room temperature for at least 2 hours. This allows the filling to set fully and makes slicing cleaner and easier.
MAKING THE PIE MIX
14 apples
1 1/2 cups sugar
1/2 cup brown sugar
4 tablespoons flour
1/2 tsp salt
2 tsp cinnamon
1/2 tsp. nutmeg
10 cups water
2 tablespoons lemon juice
2 tablespoons butter
Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large mixing bowl, add the lemon juice, and toss to coat evenly.
In a separate bowl, stir together the sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Sprinkle this dry mixture over the apples and toss until all slices are evenly coated.
Preheat the oven to 425 degrees. Pour the apple filling into two pie crusts and spread it out evenly. Dot the top with pieces of butter. Cover with the second pie crust and make slits in the top.
Seal the edges by pinching or crimping them together.
Place the pie on a baking sheet to catch drips and bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them loosely with foil during the last part of baking.
Let the pie cool at room temperature for at least 2 hours. This allows the filling to set fully and makes slicing cleaner and easier.
MAKING THE COOKIES
1 chocolate cake mix
2 eggs
1/2 cup oil
1 tsp. vanilla
Preheat oven to 350 degrees. Mix all ingredients together. Roll the dough into 1/2" round balls. Make 50 balls. Place on greased cookie sheet and bake for 8 minutes.
Cool cookies completely.
FILLING:
7 oz jar of marshmallow cream
1 tablespoon milk
1 cup powdered sugar
Mix marshmallow cream and powdered sugar together and add milk 1 tsp. at a time until filling is nice and fluffy.
Spread filling between two cookies and let the cats meow!
MAING THE FUDGE
3 packages chocolate chips
1 pint marshmallow cream topping
1/2 lb. butter
2 cups pecans
2 tsps. vanilla
Bring to a boil 1 can of canned milk and 4 1/2 cups sugar. Boil for 9 minutes.
Pour over other ingredients and stir.
Pour into a greased 13x9 pan.
Let set.
Welcome to Parties and Patterns. We're all about making fun memories and creating traditions to do with our kids year after year. As a mom and two daughters, there is no shortage of laughter and creativity when we get together...and we want to pass that on to you! This website is dedicated to everyone who loves making memories...stick around and we'll make your job a whole lot easier!
XO Elaine, Ana and Megan
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