Martha Washingtons Recipes

Steps:

• Combine corn syrup, sugar and margarine in 2 quart saucepan.
• Cook over low heat, stirring occasionally until mixture begins to bubble.
• Remove from heat.
• Add Cocoa Krispies; stir until well coated.
• Press mixture evenly and firmly around sides and in bottom of buttered 9 inch pie pan to form crust.
• Chill.
• Place cream cheese in mixing bowl; beat until fluffy.
• Gradually add sweetened condensed milk; mix thoroughly.
• Stir in lemon juice and vanilla.
• Pour into chilled pie crust.
• Refrigerate 1 hour; spread cherry pie filling evenly over cream cheese filling.
• Return to refrigerator about 1 hour or until thoroughly chilled.
• Cut into wedges to serve.

Steps:

• In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour., Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set., To Make Ahead: Store in an airtight container in the refrigerator., Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.

Steps:

• Line 2 cookie sheets with wax paper. Set aside.
• Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
• Form into small balls and place on prepared cookie sheets . Chill until very firm.
• Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.