New York Delight Recipes

NEW YORK DELIGHT

Steps:

• Boil margarine, sugar,eggs and coconut for 1 minute.
• Add marshmallows and crushed graham wafers.
• Put in 8" square pan to set.
• When cold, cut in bars, and roll in crushed wafer crumbs.

FROGGIES AKA NEW YORK DELIGHT

Steps:

• In a medium saucepan, beat eggs, add sugar, margarine and coconut; cook for 1 minute.
• Add marshmallows, and stir until dissolved.
• Add graham wafer crumbs and mix well.
• Press into lightly greased 8x8 square pan.
• Chill in fridge until completely cool, approximately 1 hour.
• Cut into bars and roll into crushed corn flakes.The easiest way to get the crumbs finely crushed is to put them in the blender for a few seconds, this makes it easier to roll them.

MICROWAVE SAFFRON TURKISH DELIGHT

Steps:

• Pour 2 1/2 cups water into a 4-quart glass bowl. Slowly whisk in 3/4 cup cornstarch until smooth. Transfer to the microwave and cook on high power for 2 minutes. Using oven mitts or potholders, carefully transfer to a countertop and stir with a heat-resistant spatula. Return to microwave and heat 1 minute at a time, stirring between heatings, until the mixture thickens, bubbles and becomes translucent, about 5 to 6 minutes. Then heat on half power for 3 minutes.
• Mix in the sugar, corn syrup and saffron. Heat on high power for 5 minutes. Stir and repeat, then stir and repeat again. After the last time, stir in the lemon juice. Slit the vanilla bean lengthwise, scrape all the seeds into the mixture and stir to combine. (Save the bean for another use.)
• Continue to heat on high power for 3-minute periods, stirring in between, until a little syrup scraped onto the edge of a cold plate quickly sets to a tacky solid, from 12 to 21 minutes.
• Grease an 8-by-8-inch baking pan with cooking oil and scrape and spread the mix into it. Allow to rest, uncovered, until it is firm enough to handle, several hours or overnight. Dust the top with cornstarch. Invert onto a small cutting board, using a spatula if needed, and dust the other side with cornstarch. Transfer the board to the freezer for 30 minutes. Cut into 3/4-inch squares with scissors or a knife.
• Combine the remaining 1/2 cup cornstarch and the powdered sugar, and toss the squares in it. Store the candy in this mixture in a wide, shallow container.

PECAN DELIGHT

Steps:

• Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
• Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
• Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.

SHIRLEY TEMPLE

Steps:

• Fill a highball or other tall, narrow glass with ice. Add grenadine, then top with soda. Garnish with a maraschino cherry.