Fix-It and Forget-It Pink Cookbook (123 page)

Marcella Stalter

Flanagan, IL

2 lbs. white coating chocolate, broken into small pieces

2 cups (12 oz.) semisweet chocolate chips

4-oz. pkg. sweet German chocolate

24-oz. jar roasted peanuts

1. Combine coating chocolate, chocolate chips, and German chocolate. Cover and cook on High 1 hour. Reduce heat to Low and cook 1 hour longer, or until chocolate is melted, stirring every 15 minutes.
   
2. Stir in peanuts. Mix well.
   
3. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.
   

Jeanne Allen

Rye, CO

12-oz. can frozen apple juice/cider concentrate

2 Tbsp. instant tea powder

1 Tbsp. honey

½ tsp. ground cinnamon

1. Reconstitute the apple juice/cider concentrate according to package directions. Pour into slow cooker.
   
2. Add tea powder, honey, and cinnamon. Stir to blend.
   
3. Heat on Low 1-2 hours.
   

Stir well before serving since cinnamon tends to settle on bottom.

Phyllis Attig,
Reynolds, IL

Jean Butzer,
Batavia, NY

Doris G. Herr,
Manheim, PA

Mary E. Martin,
Goshen, IN

Leona Miller,
Millersburg, OH

Marjora Miller,
Archbold, OH

Janet L. Roggie,
Lowville, NY

Shirley Sears,
Tiskilwa, IL

Charlotte Shaffer,
East Earl, PA

Berenice M. Wagner
, Dodge City, KS

Connie B. Weaver
, Bethlehem, PA

Maryann Westerberg
, Rosamond, CA

Carole Whaling
, New Tripoli, PA

¼-½ cup brown sugar

2 quarts apple cider

1 tsp. whole allspice

1½ tsp. whole cloves

2 cinnamon sticks

2 oranges sliced, with peels on

1. Combine brown sugar and cider in slow cooker.
   
2. Put spices in tea strainer or tie in cheesecloth. Add to slow cooker. Stir in orange slices.
   
3. Cover and simmer on Low 2-8 hours.
   

Variation:

Add a dash of ground nutmeg and salt.

Marsha Sabus

Fallbrook, CA

Shari Jensen

Fountain, CO

1 Tbsp. whole allspice

3 3-inch cinnamon sticks

2 whole cloves

1 piece each lemon and orange peel, each about the size of a half dollar

1 piece crystallized ginger, about the size of a quarter

5 cups apple juice

3 cups apricot nectar

1. Place spices, citrus peels, and ginger in a cheesecloth or coffee filter. Tie securely. Place in bottom of slow cooker.
   
2. Pour in apple juice and nectar. Cover.
   
3. Cook on High 1 hour, then on Low 3 hours.
   

Garnish filled glasses with fresh
cinnamon sticks
and
orange slices
,
if you wish.

Jan Mast

Lancaster, PA

46-oz. can apricot juice,
or
nectar

3 cups orange juice

2 Tbsp. lemon juice

½ cup brown sugar

3 cinnamon sticks

½ tsp. whole cloves

1. Stir juices and brown sugar together in slow cooker.
   
2. Tie cinnamon sticks and cloves in a cheesecloth bag or coffee filter.
   
3. Add spice pack to juices.
   
4. Cook on Low 2-4 hours. Serve hot.
   

Barbara Tenney

Delta, PA

½ gallon apple cider

½ gallon strong tea

1 sliced lemon

1 sliced orange

3 3-inch cinnamon sticks

1 Tbsp. whole cloves