5 Grand Operas Recipes


1 c Corn syrup or molasses or honey
3/4 c Milk powder
1 c Oatmeal
1/2 c Peanut butter
1/2 c Chocolate chips
1/2 c Wheat Germ
1/2 c Crushed peanuts
1/2 c Raisins

Mix all the ingredient thoroughly. Roll into balls and each in a small piece of wax paper, twisting ends and chill.

Graham Cracker Bourbon Balls

1 c Graham cracker crumbs
1 c Chopped walnuts
2 1/2 tb Unsweetened cocoa powder
1 c Confectioner’s sugar
1 1/2 tb Light corn syrup
1/4 c Bourbon
Confectioner’s sugar

1. Combine graham cracker crumbs, walnuts, cocoa powder, sugar, corn syrup, and bourbon. Mix together well. 2. Shape mixture into 1/2 inch balls. Roll in sugar. Chill in refrigerator. Roll in sugar once more. 3. Store in refrigerator in a tightly covered container.

Graham Cracker Candy

1 c Sugar
1/2 c Evaporated milk
1/4 lb Butter
10 Large marshmallows
16 Graham crackers (crushed)
1 c Nuts (chopped)

Boil sugar, milk and butter for 10 minutes. Add marshmallows; beat until dissolved. Add graham crackers; stir well. Add nuts; mix. Drop on waxed paper.

Graham Almond Candy

12 Double graham crackers
1 c Butter
1/2 c Sugar
1 2 1/2 oz pk sliced almonds

Line jelly roll pan with foil. Place a single layer of graham crackers on foil. Boil butter and sugar together for 2 minutes, stirring constantly. Pour over graham crackers. Sprinkle with almonds. Bake at 350 degrees for 10 minutes. Lift foil from pan, cool, and break into pieces.

Grand Marnier Nanaimo Bars

2 c Graham wafer crumbs
1 c Coconut, unsweetened, flaked
1/2 c Pecans; toasted, chopped
2/3 c Butter
1/3 c Cocoa powder; unsweetened sifted
1/4 c Sugar, granulated
1 Egg; beaten

Grand Marnier Layer
2 c Icing Sugar
1/4 c Butter; softened
1/4 c Grand Marnier;or orange liqueur
1 tb Orange rind; coarsely grated

Chocolate Topping
1 tb Butter
4 oz Semisweet chocolate; melted

In bowl, stir together crumbs, coconut and pecans. In a small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on a rack. Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base. Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving. VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as above. In layer, substitute milk for Grand Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice.

Grand Marnier Truffles

3/4 c Heavy cream
12 oz Semisweet chocolate; melted
2 1/2 tb Grand Marnier
4 oz Butter; room temperature
1/4 c + 2 T Droste cocoa
1 1/2 ts Cinnamon

Heat cream to a boil Add melted choc and whisk until smooth. Cool to room temperature. Thoroughly combine cocoa and cinnamon in a small bowl and set aside. Add Grand Marnier to choc mix and whisk to combine. Beat butter into choc mix, bit by bit, until completely incorporated. Chill, covered until firm–at least 8 hours. Shape the mix into balls, 1 1/2″ diameter. Roll each in cocoa-cinnamon mix. Pack in layers in an airtight container and refrigerate or freeze. They will keep for several months. Makes about 40 truffles.

Grand Opera Creams

2 c Sugar
1/4 ts Salt
1 c Light cream
2 tb Butter
2 tb Light corn syrup
1 1/2 ts Vanilla
2 oz Semisweet chocolate
2 ts Solid vegetable shortening

Combine sugar, salt, cream, butter, and corn syrup in a heavy 2 1/2-quart saucepan. Bring to a boil, stirring constantly. Cook at a gentle boil, stirring frequently, until the mixture reaches 238 degrees F on the candy thermometer (soft ball stage).

Remove from heat and cool, without stirring, until mixture is 110 degrees F. Add vanilla and beat vigorously until candy is thick and loses its gloss. Quickly drop by teaspoonfuls into mounds on waxed paper. If the candy gets too stiff and dry before this is completed, knead each dropped candy between fingers or roll between the palms of the hands. It will soften and become more attractive. Let candy stand until firm to the touch.

Meanwhile, melt chocolate in the top of a double boiler over simmering water. Stir in vegetable shortening. Spoon a small amount of chocolate glaze over each cream. Let stand until set. Wrap in plastic and store in refrigerator. Makes about 24 candies.

Grand Operas

2 c Sugar
2/3 c Heavy cream
1 c Milk
1/4 c Corn syrup
1/4 ts Salt
1/2 ts Vanilla extract
1 c Pecan meats, broken
4 oz Semi-sweet chocolate

In heavy sauce pan, combine sugar, cream, syrup, and salt. Heat until sugar dissolves and the mixture comes to a boil, stirring constantly. Continue cooking until candy forms a soft ball in cold water. Remove from heat and add vanilla and nuts. Beat until candy thickens and loses its gloss. Turn at once into a buttered square or rectangular pan. Heat chocolate in top of double boiler until partly melted. Remove from heat and stir rapidly until entirely melted. Pour chocolate over candy. Cool until firm and cut into individual squares.