Mix apricot and coconut. Add Eagle Brand milk and blend well. Shape into balls; roll in powdered sugar. Freeze until firm.

Combine sugar, soda, buttermilk and butter in a large glass mixing bowl. The bowl must be at least 3 times the amount of ingredients or it will boil over. Cover with Saran Wrap (punch several holes in wrap). Microwave on Roast (70% power) for 15 minutes. Stir and continue cooking on Roast for 10 to 15 minutes or until soft ball forms in ice cold water. Check at the end of 10 minutes. (Soft ball stage can be checked with candy thermometer to 236º, but do not put thermometer into oven.) Add vanilla and beat until mixture forms soft peaks (note that you do not let the mixture cool). When it starts to thicken, add the nuts, stir until thickened but still slightly moist. Watch closely because it only takes a few minutes for this to become overly firm. Pour into a buttered 12" X 7" dish. The candy firms somewhat after you have poured it into the buttered dish. Cool, then cut into bars or pieces.

Melt butter in a 4 qt. microwavable bowl. (carmel mixture boils over double in volume). Add sugars, salt and corn syrup; stir to combine. Add cream and stir thoroughly. Microwave on high power 18 to 24 minutes. Stir every 3 minutes until it thickens, then every 2 minutes. Stir until firm ball stage (245 degrees) or when a small amount dropped in a cup of cold water holds its shape when held between fingers. Pour into lightly greased 9X9" pan. Cool. Cut into squares and wrap in cellophane. Makes 2 lbs.

Combine sugar, butter, syrup and salt. Heat to boiling. Boil 5 minutes. Remove from heat. Add soda. Stir well and pour over popped corn in a large bown or pan. Spread on baking sheet. Place in 200 degree oven for 1 hour. Stir every 15 minutes. Remove from oven and let cool. Store in covered bowl to keep crisp. (When you add the soda have a large pan, as soda foams)

Mix all together. Add 2 packages coconut and 2 cap fulls rum flavoring. Shape into balls and freeze until firm.

Coating:
1 block of wax
12 oz. pkg chocolate chips

Melt wax and chocolate in double boiler. Dip balls into chocolate.

Mix all ingredients except cherries and chocolate. Wrap a small amount of mixture around each cherry and roll into a ball. Freeze for an hour.

Dip balls in melted chocolate.

Melt almond bark and chocolate chips in double boiler (or can use just chocolate almond bark). Spread crackers with peanut butter. Dip in melted almond bark. Put on waxed paper and refrigerate.

Bring to 300 degrees. Add 2t cinnamon oil and red food coloring. Pour on a buttered cookie sheet. When cool, cover with powdered sugar and break up.

Cook eggs, sugar and dates until dates are disolved, stirring constantly. Add rice krispies and nuts and mix well. Let cool. Roll into small balls then roll in coconut. These freeze well.

In saucepan combine sugar, syrup, salt and water. Cook to hard ball stage, stirring often until sugar disolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixture. Add vanilla and nuts and beat until candy holds its' shape (4 to 5 minutes). Quickly drop by teaspoon onto waxed paper.

Chop almonds very coarsely, toast them lightly in oven. Sift the almonds, save almond dust. Butter a cookie sheet with sides and spread the toasted chopped almonds out on it.

Melt butter in a large pan. Add sugar and keep on medium heat, stir occasionally to prevent scorching. Boil mixture to 278 degrees on candy thermometer, immediately pour over the almonds, spreading to corners. Let stand 30 minutes.

In meantime, break up chocolate and place in top of double boiler and melt it over hot water. When toffee has set and cooled off, frost with half of chocolate and put part of almond dust on top. Place frosted side down and frost other side with melted chocolate. Sprinkle with almond dust. Refrigerate 24 hours - then break up.

Stirat medium heat until sugar dissolves. Boil without stirring until temperature reaches 310, or hard and brittle threads form in cold water. Remove from heat and add oil and desired food coloring. Place a 18x24 strip of foil on a cookie sheet, sprinkle with powdered sugar. Pour candy on foil and allow to cool. After it cools and becomes hard, break into desired chunks of candy.

Mix all of the above ingredients (except chocolate chips and wax)and refrigerate for 1 hour. Melt wax and chocolate chips in double boiler. Form coconut mixture into balls, dip into chocolate mixture and lay on waxed paper.

Preheat oven to 250 degrees. Butter large shallow pan. Spread corn and nuts in pan.

In heavy saucepan, stir together sugar, syrup and margerine. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking for 5 minutes without stirring. Remove from heat. Stir in vanilla and soda. Pour mixture over corn and nuts, stirring to coat. Bake uncovered for 1 hour, stirring occasionally. Cool slightly. Break apart and store. Makes 1 lb.

Place in iron skillet, sugar, water and Karo. Let boil till spins a thread. Add peanuts. Cook until golden brown, stirring all the time with a wooden spoon. Turn off heat. Add soda and butter. Stir well. Pour out on well buttered marble top. When cool pull thin.

Heat syrup and sugar in saucepan. Bring to a boil. Remove from heat and add peanut butter, vanilla and rice crispies. Drop by spoonful on waxed paper.

Cook sugar and milk until soft ball stage. Watch closely, it burns easily. Remove from heat and stir in peanut butter, marshmellow cream and vanilla. Beat until thick and smooth. Pour into buttered dish. Cool. Cut into squares.

Melt almond bark in double boiler. Add nuts. Spread on waxed paper. When cool, break into pieces.

In a large saucepan, over medium-high to high heat, mix and melt the sugar, corn syrup, milk, and water. Make sure you have a large pan, because the mixture will boil up and take up a lot more space than you think. Drop the heat to medium, and begin to stir constantly until the candy is firm, but not rolling into a hard ball. Remove from the heat and immediately add the butter, vanilla extract, and pecans. Beat this by hand until the candy holds its shape when some is dropped onto waxed paper. Drop a teaspoon at a time onto the waxed paper, but work fast... it stiffens up very quickly. Let it cool before breaking up and eating. Makes 50 candies.
NOTE: If you find that the candy is setting up before you can get it onto the waxed paper, just reheat in the saucepan, add a little more milk, and try again.

Melt 3 squares of Almond Bark and pour over popcorn. Spread on wax paper to cool.

In saucepan combine butter, carmels and Eagle Brand Milk. Cook and stir until carmels have melted. Dip marshmellows in carmel mixture then roll in rice krispies.

Bring sugar and milk to a rolling boil. Add marshmellows and boil for 7 minutes, stirring constantly. Remove from heat and add the cube of margerine, chocolate chips, nuts and vanilla. Beat until the chips and margerine are dissolved. Pour into buttered pan and let cool. Cut into squares.

Mix together sugar and cinnamon in a sauce pan. Stir in milk. Boil and stir constantly until it forms soft ball. Remove from heat and stir in nuts and vanilla. Continue stirring until nuts are coated then toss on waxed paper and separate nuts so they don't stick together.

Melt carmels in cream. Let cool a little. Lay out 4 pecan halves. Spoon melted carmel over pecans. Let cool. Pour melted chocolate over carmel and pecans.