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 Candy Mints using Egg White
From: Natalie
1 egg white-- beat until frothy with 3 T. cold water.  Add flavoring and food color and enough powdered sugar until it is stiff enough to knead a few minutes.
Roll in marble size balls.  Place one side in a small amount of granulated sugar and press sugar side into mold.  Unmold onto waxed paper until set up good then store in cmvered container.  Tip::  dip the MOLD in the granulated sugar after the first few mints are made, instead of the mint.
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Chinese Fortune Cookies
From: Kas
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Ingredients
1 cup flour
1 egg - lightly eaten
1/4 cup sugar
1/4 teaspoon vanilla extract - optional
1 cup water - lukewarm
Method~
Combine all ingredients and let stand for 15 minutes.
Heat a Chinese or Scandinavian krumkake iron over the range to
medium-highheat. Pour 1 tablespoon batter in centre of the iron. Cook 3 - 3 1/2minutes on each
side, or until mixture is golden brown. Immediately removeflattened cookie, insert a fortune, and
fold in half to form ahalf-circle. Slowly fold to form a fortune cookie. Remarks~ Don't forget the fortunes.
Keep them handy and insert immediately into cookies while they are
stillhot and pliable. 
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 Crunch and Munch Mix
From: Stkydesrt
This mix makes a ton and it tastes great!
4 bags of microwave popcorn(unbuttered and popped of course lol)
2 cups cheerios
3+cups of chex cereal
2 cups of pecans
Mix this in a large baking container. I buy a large disposable roasting pan
2 sticks butter
1 box of brown sugar
1/2 cup honey
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cook this in a pan until it boils. cook 3-5 minutes without stirring.
Dribble over the cereal mixture and stir well. Bake at 250 for 30-35 minutes
stirring every 5 minutes. Let cool.
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Making Mints using Philadelphia Cream Cheese
From: Natalie
2 1/2 C. Powdered sugar
3 oz. cream cheese
1/2 t. flavoring of choice
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Mix and knead as for pie dough.  Roll in balls the size of a marble.  Place one side ina small amount of sugar.  Press sugar side down, into your mold.  Unmold at once and place on waxed paper.  (If you prefer a firmer mixture, add more powdered sugar)  This recipe makes 23 roses and 23 leaves.
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Marshmallow Treats
From: Natalie
1/4 C. margarine or butter
5 C. rice crispies
1 (10 oz.) pkg. (or about 40) reegular marshmallows or 4 C. minitures
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Melt margarine in large sucepan over low heat; add marshmallows and stir until completely melted.  Cook over low heat 3 minutes longer, stirring constantly.
Remove from heat; add rice crispies. Stir until well coated.
Press mixture evenly into buttered 13 x 9x 2 - inch pan; cut into squares when cool.
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Salt Water Taffy
From: neris
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 1 cup sugar
 3 tablespoons corn starch
 1/2 cup water
 2/3 cup honey
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Mix dry ingredients. Add water and honey. Cook to hard ball stage
(265`- - 270` F.). Pour into well-buttered pan. Cool. Pull until porous.
Cut in 1-inch pieces.
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Sugar Plums
From: Natalie
1 lb. powdered sugar (about 5 1/2 C.)
1/2 C. butter
1/4 C. whipping cream, heated
flavor
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Cream butter, add sugar gradually and cream together.  Add heated cream and flavor.  You can separate into smaller portions and color and flavor each portion seperately.
Shape as desired, or take small amounts and press into rubber or fondant molds, unmolding at once.
Yield: 1 1/2 lbs.
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Torrone (Italian divinity type candy)
From: monasrecipes
I have not tried this recipe but according to family friends it is
suppose to be delicious and taste authentic. I love the Torrone Candy
as we use to have it during the Christmas Holidays.
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1 cup Blanched Filberts
1/2 lb Blanched Whole Almonds
2 Cups Sugar
1 Cup Light Corn Syrup
1/2 cup Honey
1/4 tsp. Salt
2 Egg Whites
2 Tsps Vanilla Extract
1/4 Cup Soft Butter
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1. Preheat oven to 350 degrees
Spread Filberts & Almonds on Cookie Sheet. Toast in oven 10 to 15
minutes - Just until Golden. Set aside.
2. In heavy, straight-side, 3-quart saucepan, combine sugar, corn
syrup, Honey, salt pus 1/4 cup water. Stir over medium heat until sugar
is dissolved.
3. Continue cooking to 252 degrees n candy thermometer, without
stirring or until a small amount in cold water forms a hard ball.
4. Meanwhile, in large bowl of electric mixer, at high speed, beat egg
whites until stiff peaks form when beater is slowly raised.
5. In a thin stream, pour about 1/4 of hot syrup over egg whites,
beating constantly, at high speed, until mixture is stiff enough to hold
its shape 3 to 5 minutes.
6. Continue cooking rest of syrup to 2215 to 318 degrees on candy
thermometer, or until a small amount in cold water forms brittle threads.
7. In a thin stream pour hot syrup over meringue, beating constantly at
high speed until mixture is stiff enough to hold its shape.
8. Add vanilla and butter, beating until thickened again - about 5
minutes with wooden spoon, stir in toasted nuts.
9. Turn mixture into a buttered 11X7X14 pan. Smooth top with spatula.
10. Refrigerate until firm.
11. Loosen edge of candy all around, turn out in large block. With
sharp knife, cut into 1 1/2 X 1 inch pieces (or sizes you want).
12 Wrap each piece individually in waxed paper. Store in refrigerator
or freezer. Makes About 2 1/2 lbs
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YUM YUM Balls
From: Annette and Burt
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2 cups chopped nuts
1 1/2 cup coconut
4 cups rice krispies
1 pound chopped dates
2 sticks butter or margerine
2 cups brown sugar
powdered sugar
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Melt and cook butter, sugar, coconut and dates for 6
minutes over med. heat. Stir in nuts and Rice
Krispies. Roll into balls and then roll in powdered
sugar..
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The following three recipes are for candy mints that require a mold.... I don't know where you can get them... I only have some that my Mom gave me.... sorry.  If you do happen to know where they can be purchased please let me know!  I would love to be able to get more!! Natalie
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Whipped Topping (Whipped Cream Substitute)
1 serving
From: Stkydesrt

1/2 c Water, ice cold
1/2 c Dry milk solids
3 tb Lemon juice
3 tb Sugar - to taste

Chill a small mixer bowl and beaters for several hours for several
hours before using. (The water can be chilled in the same bowl.) Put
into the bowl the cold water and milk powder. Beat at high speed until
peaks form, about 5 minutes. Add the lemon juice and beat the sugar in
gradually, a little at a time. Chill for one hour before using.
Source: More-With-Less Cookbook by Doris Janzen Longacre (c) 1976 Herald
Press