Search `Smithsonian collections accession number Nebraska paper scrip George McDermott`
Chocolate Easter Eggs
- 1,900 gr icing sugar
- 450 gr semisweet chocolate
- 230 gr butter
- 190 gr vegetable shortening
- 160 ml condensed milk
- 120 ml milk
- 24 gr vegetable shortening
- 14 gr vanilla
- 1 gr salt
Chocolate Nut Chews
- 300 gr sugar
- 230 gr quick rolled oats
- 120 ml pet evaporated milk
- 75 gr butter
- 75 gr peanut butter
- 65 gr peanuts (salted)
- 22 gr cocoa
- 4 gr vanilla
Chocolate Nut Clusters
- 1 paper candy
- 160 gr milk chocolate chips
- 120 gr broken pecans
- 4 gr vegetable shortening
Chocolate Toffee
- 16 by
- 240 ml cream
- 220 gr corn syrup (light)
- 200 gr sugar
- 120 ml cream in a saucepan set over moderate hea stir the mixture until the sugar dissolves completely
- 16 gr unsweetened chocolate
- 7 gr vanilla
- 1 gr salt
- some toffee dropped a little water forms a soft
Chocolate Toffee
- 1/2 squares
- 240 ml cream
- 220 gr corn syrup (light)
- 200 gr sugar
- 120 ml cream in a saucepan set over moderate hea stir the mixture until the sugar dissolves completely
- 20 gr vanilla
- 1 gr salt
- some toffee dropped a little water forms a soft
Church-Window Candy
- 3 minature marshmallows colors
- 90 gr walnuts (chopped)
- 55 gr butter
- 1 package semi-sweet cho chips
Coconut Creamy Bon Bons
- 1,600 gr powdered sugar
- 425 ml eagle brand milk
- 220 gr butter
- 190 gr semi-sweet dipping chocolate
- 140 gr flaked coconut
- 7 gr vanilla
Coconut Crescents
- 4 squares semisweet chocolate
- 2 cans
- 2 long
- 1 mixture a roll (into)
- 1/2 candy chocolate (into)
- 400 gr confectioners sugar
- 120 ml instant nonfat dry milk
- 40 gr at a time
- 34 gr size
- 30 ml water
Cream Cheese Candy
- 325 gr sugar
- 55 ml cream cheese
- 1 gr mint flavoring
Creamy Mocha Fudge
- 700 gr icing sugar
- 110 gr butter
- 65 gr pecans
- 60 ml whipping cream
- 45 gr cocoa
- 10 gr coffee
Dark Chocolate Walnut Bark
- 2 1/2 microwave-safe bowl
- 2 bars
- 1 1/2 walnut (pieces)
- 60 gr chocolate confectionary (white)
- 45 gr bar
- 1 package longer
Popcorn Surprises
- 1,200 gr popped corn
- 500 gr chocolate coating
- 200 gr sugar
- 110 gr corn syrup (light)
- 80 ml water (hot)
- 2 gr vanilla
- 1 gr salt
Mom's Pralines
- 2 karo
- 2 pecan (halves)
- 160 ml evaporated milk
- 55 gr margarine
- 10 ml water
- 1 gr salt
Mrs. Wades' Coconut Bon
- 3/4 block of wax paraffin
- 750 gr confectioners sugar
- 550 gr pecans
- 230 gr chocolate chips
- 110 gr butter (room temp)
- 1 package sweetened condensed milk
- 1 package flake coconut
New Mexico Pinon Candy
- 2 cones piloncillo
- 240 ml water
- 220 gr dark brown sugar
- 210 gr pine nuts (toasted)
- 28 gr butter
- 4 gr vanilla
Orange Creams
- 1 1/2 shapes
- 1/4 thickness on a surface covered with powdered sugar
- 500 gr powdered sugar
- 450 gr sugar
- 16 ml orange juice (frozen)
- 6 gr orange peel (grated)
Peanut Butter Buckeyes
- 1 block
- 375 gr powdered sugar
- 350 gr semi-sweet chocolate ch
- 325 gr crunchy peanut butter
- 230 gr butter
Peanut Butter Fudge #3
- 400 ml sweetened condensed milk
- 350 gr semisweet chocolate morsels
- 325 gr crunchy peanut butter
Pistachio Swirl Fudge
- 65 gr coarsely pistachio (chopped)
- 14 gr sweet butter
- 2 gr vanilla
Strawstacks
- 450 gr brown sugar
- 240 gr non-dairy liquid coffee
- 80 gr coconut
- 5 gr butter
Scotchy Pecan Critters
- 4 pecan (halves)
- 230 gr butterscotch chips
- 10 ml vinegar (white)
- 4 gr vanilla
- 1 package sweetened condensed milk
- 1 package milk chocolate chips