1 envelope unflavored gelatin 1/4 cup water 1 1/2 cups dried apricots* 2 ounces diabetic chocolate coating*, melted

1 Tbs. flour 2 Tbs orange peel, grated 1 tsp vanilla extract*

Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine apricots, flour, orange peel in blender or food processor and work until finely chopped. Add apricot mixture to gelatin. Add vanilla extract and stir to completely blend. Line with plastic wrap or waxed paper an 8 inch square pan*. Spread fruit mixture evenly into pan and set aside until cool and completely firm. Turn out onto a cutting board. Cut into 1 inch squares. Place on plate in refrigerator until chilled. Dip in melted dietetic chocolate and set on waxed paper to dry. About 32, Exchange 1 nugget: 2/5 bread / 28 calories per nugget.

Classic oatmeal cookies: 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 tsp salt 1/2 cup shortening 1 tsp baking soda

2 eggs 3 cups rolled oats 1 cup packed brown sugar 1 tsp ground cinnamon 1 tsp vanilla

For our cherry – almond cookies:
Combine one 6-ounce pkg. Dried cherries, snipped, and 1/2 cup kirsch, Triple sec, or hot water. Let stand for 30 minutes; drain well. Omit vanilla and cinnamon. Stir in drained cherries and 3/4 cup chopped almonds, toasted, with the oats.
Preheat oven to 375 degrees. In large bowl, combine butter and shortening; beat with mixer on medium to high speed for 30 seconds. Add sugars, baking soda, cinnamon (if using) and salt. Beat until well mixed, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes till tops are golden. Cool slightly; transfer to wire rack. Cool. Makes 48.

1/2 cup butter, softened 1 tsp almond extract* one pound dark chocolate coating* 2 cups marshmallow cream

4 cups powdered sugar Paramount crystals* pinch salt 1 16 oz. jar maraschino cherries, well drained

In a mixing bowl, cream butter. Add marshmallow crème, salt, extract and sugar; mix well. Knead into a large ball; chill for at least 1 hour. Roll into 1 inch balls and flatten into 2 inch circles. Wrap circles around cherries and carefully shape into balls. Place on a waxed paper-lined baking sheet. Cover loosely; refrigerate for 4 hours or overnight. Melt chocolate and thin with paramount crystals if necessary. Dip cherries in chocolate; place on waxed paper to harden. About 54.

1 1/4 cups shortening 1 tsp almond extract* 3/4 tsp baking soda 1 1/2 cups packed brown sugar

1/2 tsp maple flavoring* 1/2 tsp salt 5 eggs 2 1/2 cups all-purpose flour

Frosting: Melt about 2 ounces dark chocolate* in microwave with 1 tablespoon butter. Add 3½ cups powdered sugar and 1/4 cup milk; mix well. Frost cooled cookies.
In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine flour, baking soda and salt; gradually add to the creamed mixture. Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 8 to 10 minutes or until edges begin to brown. Remove to wire racks to cool. About 4 dozen.

1 cup peanutbutter 1/2 cup butter, softened 3 cups powdered sugar

60 miniature pretzels Milk chocolate coating* for dipping

In a small mixing bowl, beat peanut butter and butter until smooth. Beat in powdered sugar until combined. Shape into 1 inch balls; press one on each pretzel place on waxed paper lined baking sheets. Refrigerate until peanut butter is set, about 1 hour. Melt chocolate and thin with paramount crystals* if necessary. Dip the peanut butter ball into chocolate, leaving pretzel exposed. Return to baking sheet, pretzel side down. Let set; Makes 5 dozen.

1 pound milk chocolate coating* 1 1/2 cups tiny crisped rice*

1 pound caramel*

Melt chocolate coating, stir in crisped rice. Cut caramel into 1 1/2 inch ovals and flatten. Dip ovals into chocolate and crisped rice mixture and place on parchment, waxed paper, or silicone mat to dry.

1/2 cup butter, softened 1/2 cup ground almonds 1/4 cup sugar 1 tsp vanilla extract*

1 cup all-purpose flour 2 Tbs cornstarch dark chocolate coating* for dipping (about 1/2 cup) Paramount crystals*

In Mixing bowl cream butter, almonds, sugar and vanilla; add flour and cornstarch. Roll into 1 inch balls; shape into crescents and place on greased baking sheets. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool completely on wire racks*. Melt chocolate and thin with small amount of paramount crystals. Dip one end of each crescent into chocolate; Sprinkle with mini non pareils* (optional) About 30.

2 14 oz. cans sweetened condensed milk 4 Tbs (1/2 stick) unsalted butter, cut into pieces

2 pounds semi sweet chocolate* 1 tsp vanilla extract*

Thoroughly coat inside of 9x13 pan* with nonstick spray (or butter). Melt chocolate and butter in a double boiler or in a large bowl in the microwave, stirring until smooth. Remove from heat and stir in condensed milk and vanilla extract. The mixture should be completely smooth. Scrape fudge into prepared pan. Use a rubber spatula or fingers to coax fudge into corners and into an even layer. Refrigerate 2 hours or until firm enough to cut. 40 to 48 squares.
Hints: For rocky road add 1 1/2 cups miniature marshmallows and 1 1/2 cups chopped toasted walnuts or pecans before scraping into pan. For chunky fudge add 1 1/2 cups raisins and 1 cup toasted peanuts.

16 maraschino cherries with stems 1 Tbs finely chopped maraschino cherries 4 ounces white chocolate coating*

1/3 cup marshmallow creme 32 vanilla wafer cookies

Drain cherries on paper towels. Line cookie sheet* with waxed paper. Stir together marshmallow crème and chopped cherries. Spread about 1 teaspoon of mixture on the bottom of one cookie top with another cookie. Place on baking sheet. Repeat with the rest of cookies and mixture. Melt white chocolate and cool slightly. Dip cookies halfway into the melted candy coating. Return to baking sheet. Holding a cherry by the stem, dip bottom of cherry into the melted candy coating. Place cherry on top of candy coated side of one cookie. Hold for a few seconds or until set. Repeat with rest of cookies.

1 3-ounce package of any flavor or color gelatin 1/2 cup water

2 Tbs unflavored gelatin* variety of candy molds*

In a small saucepan, stir all ingredients. Heat over medium heat until sugar dissolves. Lightly spray molds. Pour mixture into molds. Place in freezer approximately five minutes. When firm, gently pull molded gelatin from mold.

8 oz. box no-sugar chocolate cake mix 1 Tbs almond extract*

2 1/2 Tbs water 36 almond halves, toasted

Combine cake mix, water and almond extract in bowl. Beat until thoroughly blended. Drop by teaspoonfuls onto greased cookie sheet. Press an almond half into top of each cookie. Bake at 350 degrees for 8 to 10 minutes. About 60 cookies – Exchange, 2 cookies; 1/3 bread, 2/3 fat - Calories, 2 cookies: 28

1/2 cup butter 8 oz. dark chocolate coating* 1 tsp vanilla* Topping: 2 Tbs toffee chips*

2 1/4 cup milk 3 cups powdered sugar 1/2 cup toffee chips*

Combine butter, milk and chocolate chips in large microwave-safe bowl. Microwave on HIGH until butter and chips are melted (1 to 1 1/2 minutes) Stir in powdered sugar and vanilla; beat at medium speed, scraping bowl often, until smooth. Stir in toffee chips by hand. Spread in buttered 8x8 baking pan. Sprinkle two tablespoons toffee chips over top; gently press into fudge. Cover; refrigerate until firm (about 1 to 2 hours) cut into squares. Store refrigerated in airtight container. About 36.

2 cups unbleached all-purpose flour 1/2 teaspoon sea salt 1/4 cup buttermilk 2 large eggs 1/2 tsp baking soda

1 cup ripe mango, pureed, divided 1 cup butter, softened, divided 1/2 tsp baking powder zest & juice of 2 limes, divided 1/2 cup + 2 Tbs honey

Heat oven to 350 degrees. Sift together flour, baking soda, baking powder and sea salt; In a small bowl, combine 1/2 cup mango puree, lime zest and juice of one lime, and buttermilk; In a mixing bowl, cream butter until fluffy. Add 1/2 cup honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer on low, slowly add the mango mixture. Add remaining dry ingredients until just combined. Fill paper lined muffin tins 2/3 full, bake 18 to 22 minutes or till toothpick comes out clean.
Mango Lime Buttercream Frosting: Cream 1/2 cup butter till light and fluffy. Add 1/2 cup ripe mango puree, 1/4 cup lime juice and zest of one lime, 2 tablespoons honey. Add 4-5 cups powdered sugar one cup at a time until desired consistency.(For our mini cupcakes we used a pastry bag* and tip 1A* to fill cups and tip 32* for icing

1 Tbs butter for pan 2 pounds white chocolate coating*, divided 6 oz. dark chocolate coating*

5 to 8 drops lemon oil* 4 drops green food coloring* (as desired) 6 Tbs heavy whipping cream

Line a 13x9 pan with foil. Butter the foil. In microwave or double boiler over hot water, melt 1 pound white chocolate plus 6 oz dark chocolate. Spread half into prepared pan; set remaining mixture aside. Melt remaining pound of white chocolate, stir in peppermint and coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate for 10 minutes or until firm. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate for 1 hour or until firm. Lift out of the pan with the foil and remove the foil. Cut into 1 inch squares. Store in refrigerator. About 9 1/2 dozen.

1/3 cup softened butter 1 tsp vanilla* 3 1/2 cups (1 lb.) confectioner's sugar (sifted)

1/3 cup light corn syrup 1/2 tsp salt dipping chocolate*

(We used green mint chocolate for half of this recipe and we flavored the other half with orange oil* and dipped in dark chocolate)
Blend butter, syrup, vanilla and salt in a large mixing bowl. Add confectioners’ sugar all at once. Mix together, first with a spoon, then with hands, kneading well. Turn out onto a board and continue kneading until mixture is well blended and smooth, adding more powdered sugar if necessary. Store wrapped in a tight container in a cool place. Dip in melted chocolate and let dry. About 60 centers.

3 cups granulated sugar 1 cup heaavy cream 1/4 cup light corn syrup

1 cup brown sugar 1 cup non-dairy coffee cremer 1/8 tsp salt

Combine all ingredients and blend well. Cook to 237 degrees. Pour out on a marble slab* or other cold surface. Cool to lukewarm. Paddle with spatula* until candy holds its shape. Wrap tightly in plastic wrap until ready to mold or dip. About 90 centers.

1 cup granulated sugar 1/4 cup whipping cream 1 Tbs unsalted butter 3/4 cup chopped pecans

1/2 cup brown sugar 1/2 cup pineapple pulp and juice, canned or fresh 1/2 tsp lemon oil*

Butter a cookie sheet and set aside. Combine both sugars, cream and pineapple in medium saucepan, Bring to a boil, then cook over medium heat to 240 degrees. Wash down the sides of the pan several times with a pastry brush that has been dipped in cold water, to prevent sugar crystallization. Stir in butter, then remover from heat and transfer to a medium mixing bowl. Add nuts and lemon extract and beat together. Continue to beat until mixture becomes smooth and creamy. Drop by the spoonful onto prepared cookie sheet store at room temperature in an airtight container. About 25.
Hint: An electric mixer works best, but a wooden spoon can also be used.

6 oz. plain or vanilla yogurt 1/4 low fat milk 1/2 cup + 2 Tbs Canola oil 2 cups sugar 1 Tbs vanilla*

3 3/4 cups flour 1 1/4 tsp baking soda 1/2 tsp salt 3 cups or more (to taste) raspberry filling* 1 cup chocolate chips*

Preheat over to 350 degrees. Lightly grease 9x13 pan*. In mixing bowl sift together flour, baking soda and salt. In a separate bowl, combine yogurt, milk, oil, vanilla, and sugar. In batches mix the flour into he wet mixture to form dough. Set aside 1 cup of dough and spread the rest into the baking pan. Spread with raspberry filling; Sprinkle with 1/2 cup of chocolate chips. Drop the remaining dough over the raspberry layer in spoonfuls. Sprinkle the rest of the chocolate chips over that. Bake 35 minutes. Cool completely before serving.

1 cup butter, softened 2 cups sugar 2 eggs 1 tsp vanilla extract* 5 drops lemon flavoring* 3 3/4 cups all-purpose flour

2 tsp baking powder 1 tsp salt 12 oz. raspberry filling* 1 cup flaked coconut 1/2 cup chopped pecans

In a mixing bowl, cream butter and sugar. Add the eggs and extracts; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well, cover and chill dough for at least 2 hours. Divide in half. On a lightly floured surface, roll each half into a 12x9 rectangle. Combine filling, coconut and pecans; spread over rectangles. Carefully roll up starting with the long end, into a tight jellyroll. Wrap in plastic wrap and refrigerate over night or freeze for 2-3 hours. Cut into 1/4" slices; place on greased baking sheets*. Bake at 375 degrees for 10-12 minutes or until lightly browned.

1/2 cup butter 5 Tbs baking cocoa 1/4 cup sugar 1 egg, beaten Filling: 1/4 cup butter, softened 3Tbs milk 2 Tbs instant vanilla pudding mix Glaze: 4 oz. dark chocolate coating*

1 tsp vanilla extract* 1 1/2 cups graham cracker crumbs (about 24) 1 cup flaked coconut 1/2 cups chopped walnuts 2 cups confectioner's sugar 1 tsp vanilla extract*   1 Tbs butter

In top of double boiler, combine butter, cocoa, sugar, egg and vanilla. Cook and stir over simmering water until mixture reaches 160 degrees and is thickened. In a large bowl, combine graham cracker crumbs, coconut and walnuts. Stir in cocoa mixture; blend well. Press into a greased 9 inch square pan. Set aside. For filling, combine butter, milk, and pudding mix in a mixing bowl. Gradually beat in confectioners’ sugar and vanilla until smooth; spread over crust. For glaze, melt chocolate and butter; spread over filling. Cover and refrigerate until set. Cut into bars. About 36.

12 Tbs (1 1/2 sticks) unsalted butter, cut into pieces 3 cups granulated sugar 2/3 cup evaporated milk 2/3 cup canned pumpkin puree (NOT pie mix) 1/2 tsp ground cinnamon 1/2 tsp ginger

1/8 tsp ground nutmeg pinch ground cloves 12 oz. white chocolate coating* one 7 1/2 oz. jar marshmallow cream 3/4 cup toasted pecan halves (chopped)

Coat a 9x13 pan* with nonstick cooking spray. Stir together butter, sugar, evaporated milk, pumpkin, and spices in a large saucepan. Bring to a boil over medium heat, stirring constantly until it reaches 235 degrees (soft ball stage). Remove from heat and stir in chopped chocolate until chocolate melts. Stir in marshmallow crème until mixture is smooth. Stir in nuts and scrape into prepared pan, smoothing the top with an offset spatula. Cool to room temperature. Refrigerate overnight or until completely firm. Cut into 48 squares.
Hints: It is easier to buy the correct size of marshmallow fluff than to measure because it is so sticky. To make a fancier piece of candy, place a whole pecan half on each piece, either while mixture is still soft or adhere with a little melted chocolate.
More hints: Line pan with aluminum foil leaving ends long, butter the foil. After fudge has cooled, lift fudge from pan by the foil and place on counter. A large pizza cutter makes cutting easier.

1/2 cup butter, softened 1 cup sugar 1 3 oz. pkg cream cheese, softened 1/2 tsp baking soda 1/4 tsp salt

2 eggs 1 1/2 tsp vanilla* 2 3/4 cups all-purpose flour sugar (optional)

Butter cream frosting: Beat 1/2 cup softened butter until fluffy. Beat in 1 1/4 cups powdered sugar, 1 teaspoon vanilla, and 1 tablespoon milk. Beat in another 1 1/4 cup powdered sugar until smooth. Add milk to make a frosting of spreading consistency. Flavor as desired.
In a large bowl combine butter and cream cheese; beat on medium speed for 30 seconds. Add the 1 cup sugar, the baking soda, and salt; beat until combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour by hand. Divide dough in half. Cover; chill about 2 hours or until dough is easy to handle. Preheat oven to 375. On a lightly floured surface, roll half of the dough to 1/8 inch thickness, using a 1 1/2 inch round cookie cutter* cut out dough. Place cutouts 1 inch apart on ungreased cookie sheet; sprinkle with additional sugar if desired. Repeat with remaining dough. Bake for 6 to 7 minutes or until bottoms are lightly browned. Transfer to a wire rack*; let cool. Spread desired flavor of butter cream frosting onto the bottoms of half of the cookies. Top with the remaining cookies. Bottom sides down. If desired, carefully dip the sandwich edges into desired embellishments. Makes 30.
Dips: chopped toasted nuts; crushed red and green peppermint*; tiny crisped rice*; crushed toffee*; chopped dried fruit bits; toasted coconut*; jimmies*; chopped chocolate*, mini chips*.
( We used caramel* between the cookies, dipped edges in melted milk chocolate*, and rolled in toasted pecans, chopped)

12 oz. white chocolate coating* 1/3 cup whipping cream about 2 lbs. red chocolate*, milk or dark chocolate* for dipping

1 1/2 Tbs Irish cream liquor 1/4 tsp grated nutmeg

Melt white chocolate over hot water in a double boiler*, stirring often. When completely melted, use a whisk to blend in the liqueur, whipping cream, and nutmeg. Transfer to a small bowl and place in the refrigerator for several hours. When mixture is firm, but still soft, shape into balls by hand and place balls on waxed paper, refrigerate. Melt chocolate over hot water or in microwave. Dip balls into melted chocolate. Can be refrigerated for several days or frozen for several weeks. Best when served chilled. About 30.

1 cup granulated sugar 1 cup clear corn syrup 2 cups peanutbutter 3 cups tiny crisped rice* 3 cups corn flakes 3/4 cup butter

4 cups powdered sugar 2-4 serving size pkgs instant vanilla pudding & pie filling 1/4 cup milk 12 oz. dark chocolate coating* 1/2 cup butter

Line a 15x10x1 pan* with foil extending the foil over the edges of the pan. In a large saucepan, combine granulated sugar and corn syrup; heat and stir just until mixture boils around edges. Heat and stir for 1 minute more. Remove from heat. Stir in peanut butter until melted. Stir in rice cereal and cornflakes until coated. Press mixture into the bottom of prepared pan. For pudding layer, in a medium saucepan, melt the 3/4 cup butter, stir in powdered sugar, dry vanilla pudding mixes, and milk. Spread over cereal layer. For frosting, combine chocolate pieces and the 1/2 cup butter. Heat and stir over low heat or in microwave until melted. Spread frosting over pudding layer. Cover and chill about 1 hour or until set. To serve, remove by lifting foil. Remove foil, cut into bars. Makes 64.