| Holiday Recipes | |
| Home > Newsletter Archive > Vol. 22 > Holiday Recipes | |
 Cherry Opera Fudge INGREDIENTS: • 3 tbsp. butter • 3 tbsp. milk • 1 pkg. creamy white frosting mix, approx. 16 ounces • 1/2 c. chopped nuts • 1/2 c. candied cherry halves PREPARATION: Butter loaf pan, 9 x 5 x 3 inches. In top of double boiler, melt butter in milk. Stir in frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Stir in nuts and cherries. Spread mixture evenly in pan. Let stand until firm. Cut into 1 inch squares. 32 squares. Opera Cream Candy INGREDIENTS: • 1 (8 oz.) cream cheese, room temperature • 2 sticks butter or margarine • 3 tsp. vanilla • 3 lb. powdered sugar • melted white chocolate or almond bark PREPARATION: Mix ingredients together and knead. Form into small balls and refrigerate 2 hours. Dip in melted white chocolate. Place on waxed paper until set. Will keep in refrigerator or freezer. | |
