Food For Pixies Recipes

CHOCOLATE PIXIES

Steps:

• Melt butter and chocolate together over low heat or in the microwave.
• In a medium bowl, mix eggs and sugar with an electric mixer until smooth. Stir in melted chocolate mixture. Sift together the flour, baking powder, and salt . Stir dry ingredients into the egg mixture by hand until well blended. Refrigerate for at least 2 hours.
• Preheat oven to 300 degrees (150 degrees C). Grease cookie sheets.
• Shape rounded teaspoonfuls into balls and roll in confectioners' sugar. Place cookies 2 inches apart on prepared cookie sheets. Bake for 12 to 15 minutes or until firm to touch.

CHOCOLATE PIXIES

Steps:

• Melt margarine and chocolate. Cool slightly. Stir in remaining ingredients, except powdered sugar; blend well. Chill dough for 30 minutes.
• Heat oven to 300°F Shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.
• Bake for 15-18 minutes or until edges are set. Remove immediately from cookie sheet.

FOOD FOR PIXIE'S

Steps:

• Combine marshmallows and milk in a microwave safe bowl.
• Microwave until all the marshmallows are melted - watch carefully - then let cool.
• Blend in pineapple (do not drain), whipped cream, lemon juice and nuts.
• Crush vanilla wafers and sprinkle in a 9 x 12 square buttered pyrex dish.
• Reserve some crumbs to sprinkle on top.
• Pour in filling.
• Garnish with extra wafer crumbs.
• Chill thoroughly and serve.

GRAMS CHOCOLATE PIXIES

Steps:

• Pre-heat oven to 300 degrees.
• Melt butter and chocolate in sauce pan over low heat. Pour into mixing bowl.
• Add sugar and mix.
• Add eggs one at a time. Mixing after each one.
• Sift remaining dry ingredients and add.
• Chill atleast 1 hour.
• Use smallest (#20 I think) ice cream scoop and drop each one into powdered sugar.
• Roll into balls and place on ungreased or parchment covered cookie sheet atleast 1 inch apart.
• Press lightly with a fork.
• Bake 9-11 minutes and cool on wire rack. Cookie will still be plyable until it cools.

PIXIES

Steps:

• Sift flour, salt and baking powder together in a large bowl.
• Mix oil, melted cooled chocolate and sugar in separate bowl.
• Add eggs, one at a time. Mix well.
• Stir in vanilla.
• Gradually add sifted dry ingredients until ingredients are just combined.
• Chill thoroughly.
• Drop by tablespoonfuls into powdered sugar and shape into balls.
• Place about 2: apart on lightly greased baking sheets.
• Bake at 350 for about 14 minutes.

CANDY FROM MISS PIXIE

Steps:

• Grease 13-by-9-inch pan; set aside.
• Combine sugar, syrup and vinegar in 3-quart saucepan.
• Cook, stirring constantly so candy does not scorch, and until mixture reaches hard crack stage, 300 degrees.
• At this point, mixture will become foamy and will rise.
• If you continue to cook any longer after this point, candy will become hard.
• Remove from heat; quickly add baking soda, mixing with a few fast strokes, as it is added.
• Baking soda must be stirred rapidly into mixture as it is added.
• Immediately pour mixture into prepared pan.
• If candy is left in saucepan for even a short time, it will stick.
• It is not necessary to spread candy over bottom of pan.
• Cool, then break into small pieces.
• Dip each piece into melted chocolate.
• Store in refrigerator.
• Makes about 1 pound candy.
• Note: Candy should be a light caramel color. It should be slightly puffy, even puffier than a Butterfinger candy bar but not as flaky. This is more airy. If you can, use VERY GOOD milk chocolate to cover it.