You gotta love the sweet stuff!
Twisted Candy brings you sweet recipes from the past.  Our
recipes are taken from handwritten recipes purchased at
auction, yard sales, and Ebay.  Recipes from the past.
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updated 10 - 30 -11
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lpful Hints

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Unusual Recipes

Vegetable Bin
Vintage Recipe Books
Baking Pizza Pie
Read, "The Story of the Missing
Cookie Jar" by PenVampyre.  A
delightful little Christmas story with
mouthwatering  recipes for the most
wonderful time of the year!

Read "
Santa and the Magic Key".  An
entertaining story for the holidays, plus
recipes for your Christmas.  A story by
Robin Wallace.

Read "
Easter and Where NOT to Hide
Eggs"  Memories of Easters past and a
few vintage recipes.

Logan's Halloween Story -
The original
story won first place in sixth-eighth
grade division of Southeastern Middle
School, 2005 by Logan Lyon.

Food and Genealogy.  A story By
Robin L. Wallace.  
Our lives, our
families, our very history's are defined
by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his version
of Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were buried in
the tiny, local cemeteries and
thoroughly cleaned up each gravesite,
carrying away branches that may have
fallen in the winter.................."

Grandma Irwin's Story of Courage and
Swit Tater Biskits Recipe.
Lemon Fluff

1 3/4 cup evaporated milk
1 package lemon gelatin
1 3/4 cup hot water
1/4 cup lemon juice
1 cup sugar
2 1/2 cups crumbled vanilla wafers
Chill unopened Carnation Milk in refrigerator until refrigerated about 3 or
4 hours.
Chill Jell-O until partially set. Whip white and fluffy.
Add lemon juice and sugar.
Whip chilled milk and fold in.
Line 13 x 9 inch pan with crumbs.
Pour in and top.  Chill until firm.
Cut in squares and top with a cherry.
Candy Raisin Crisscross Cookie Recipe

1/2 cup soft shortening - part butter
3/4 cups sugar
1 egg
1/2 teaspoon lemon extract
1 3/4 cup flour
3/4 cup flour
3/4 teaspoon cream of tarter
3/4 teaspoon soda
1/4 teaspoon salt
1 cup raisins.
Heat oven to 400 degrees. Mix well, butter, sugar, eggs and flavorings.  
Sift together and stir in flour and dry things.  Mix in raisins.  Roll into
balls, size of walnuts.  Place about 3 inches apart on ungreased cookie
sheet.  Flatten with fork, dipped flour.  8 to 10 minutes, makes 3 dozen.

Rede - Frosted Raisin Bars
In a 2 quart saucepan, combine the following ingredients.  Bring to a boil,
boil gently for 3 minuts and cool:
1 cup sugar
1 cups seedless raisins
1 cup cold water
1/2 cup butter
1 t. cinnamon
1/2 t. cloves
1/4 t. nutmeg
1/4 t. salt
Add and blend well
2 cups flour 1 t. soda
1/2 t. baking powder
1t. vanilla
Spread butter evenly in greased 15x10x1 jelly roll pan
Topping: Crumble topping evenly over batter - press lghtly.  Bake at
350 degrees for 20 - 25 minuts.  Cut into 2x32 bars.
1 cup brown sugar
1/2 cup walnuts
2 T. melted butter
1 T. cinnamon
or use one can of raisin pie filling.

Cherry Dessert
1 cup flour
2 T. sugar
1/2 cups butter, softened
Mix above and pat into 9x9 pan
Bake at 350 degrees for 15 minutes.
2 eggs beaten
1 cup sugar
1/4 cup flour
about 1/2 cup nuts
1/2 t vanilla
3/4 t baking powder
1/4 teaspoon salt
1 can sour cherries - drained, but save juice
Combine above and put on top of first layer.  Bake 50 minutes.
Combine:
Juice of cherries plus water to make 1 cup
1/2 cup sugar
1 1/2 t. cornstarch
Add a few drops red food color
Bring to a boil and cool.  Put in jar.  Sauce is spooned on after dessert is
put onto plates.

Boysenberry Dessert
1} 20 Graham Crackers or Vanilla Wafers, 1/4 cup melted butter
2} 1 can Boysenberries (Raspberries are good too), 1/4 cup sugar.
2 Tablespoons Cornstarch.  Drain juice from berries.  Add cornstarch and
sugar to juice and cook slowly until juice thickens.  Cool.  Add 1 Tablespoon
lemon juice and fold in berries.

Chocolate Wafer Dessert
1/2 cup butter
1 cup powdered sugar
3 eggs (separate)
2 squares of chocolate melted
1 tsp. vanilla
1/2 cup chopped nuts
22 vanilla wafers
Cream butter, add sugar, add 1 egg yolk at a time - beat after each egg.
Add melted chocolate, nuts and vanilla.  Fold in beaten egg whites.  
Crush vanilla wafers. Put over 1/2 of crushed wafers on bottom of pan
and add filling.  Put rest of wafers on the top and chill.  top with whip
cream when serving.  Delicious

Dorothy's Dessert
Spread crumbs of ice cream sugar wafers in the bottom of a cake pan.  
Sauté 1/2 cup of pecans in butter until toasted - then spread over wafers.  
Melt 1 package of chocolate chips in a double boiler.  When melted, add 1 T.
Sugar, 3 T. water and 4 egg yolks.  Stir until thick and add vanilla.  Remove
from heat and cool.
now add chocolate mixture to 4 stiffly beaten egg whites.  Pour over
pecans.  Refrigerate for awhile.  Whip 1/2 package of cream and put on top
of chocolate mixture.  Top with wafer crumbs - may decorate with cherries.  
Best if made a day ahead of lunch.
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