In a sauce pan bring corn syrup, honey and sugar to boil on high heat.
When the mixture turns into rolling, foaming boil turn the heat to medium and continue boiling for 7 minutes.
Take the pot off the heat, and stir in (with fast stirring strokes) the marshmallow cream.
When all combined stir in the peanuts (whole or chopped)
Cut parchment paper into larger shape than the backing dish’s bottom for extra paper reaching at least an inch on to the sides.
Pore the hot mixture on the parchment paper into the backing dish and let cool in a room temperature.
30 minutes later check if the candy is solid, but still bendable. Retrieve the paper with the candy on a flat surface.
Cut into desired pieces before it gets too hard. Leave on the parchment paper until the individual pieces are ready to be wrapped or they will stick to any surface.
In a food processor chop Animal crackers, wafers, and nuts, and place them in a bigger mixing bowl.
Add all the other ingredients and by hand mix all together.
From the dough form small balls the size of a quarter and roll them individually in any Finely chopped chocolate. If the chocolate is not very sweet add a tablespoon of sugar.
Store in airtight container in a cold area.
No-bake cookies.
On flat surface place flour, add margarine cut into small pieces.
Chop nuts in food processor, add them to the flour with sugar, cinnamon and orange rind.
Kneed into smooth ball, cover and refrigerate for 1/2 hr.
Roll out flat piece between two plastic sheets 3 mm thick.
Cut out small circles (1 1/4 inches wide), and bake at 350° F for 7 minutes.
Take off the sheet with metal spatula and set aside.
Make filling.
In a medium mixing bowl mix egg yolks with sugar, add vanilla, rum flavoring, and jam. Mix well with a spoon, and then add the nuts. With butter knife spread the filling on the bottom of one circle and cover with another.
The best way to melt the chocolate is, when you place chocolate in a metal or porcelain bowl, and place it on top of a pot with boiling water. Stir
In a small cup melt 3 Tbs of shortening (in a microwave), and stir it into the melted chocolate.
Dip the tops of the connected pieces in the chocolate.
Take small piece of nut and place on top of the cookie while the chocolate is still warm.
Let the chocolate cool before storing in an airtight container in a cool place.
On a clean smooth surface, place flour( make a mount), create small hole in the middle.
Cut cold margarine into tablespoons and add on the flour.
Add sugar, vanilla, nuts, and egg yolks. Mix by hand and refrigerate for ½ hr.
Chilled dough cut in half, and from one-piece roll thick snake about ½ inch in diameter.
With butter knife cut equal pieces (1/4 inch thick.) Place one piece of the dough in the middle of your palm of your left hand, than with index and middle finger of your right hand roll back and forth about 5x.
Place on a baking sheet and curve the edges in like a small crescent. Place them in rows with half an inch of space.
Bake at 350°F for 7 minutes. Let cool for 5 minutes.
In a medium bowl mix 3 cups of powder sugar, and 1 cup of granulated sugar.
With a metal spatula gently take four cookies at a time and place them in the sugar mixture and coat them in it.
In a large mixing bowl cream butter and brown sugar.
Beat in molasses, egg, and rum until light and fluffy.
Mix in flour, baking soda, cinnamon, cloves, nutmeg, and pepper.
Preheat the oven to 350° F.
From the dough shape little balls and place them on a cookie sheet about 2 inches apart.
Bake 12 minutes.
To finish these cookies you may coat them with powdered sugar or Dip them in the sugar glaze.
Sugar - Rum glaze:
2 cups of powdered sugar, 2 tablespoons of hot water, 1 tablespoon of vanilla and 1 tablespoon of rum flavoring.
With something sharp (toothpick, fork or a skewer) gently puncture the side of one cookie and dip the whole cookie in the glaze. Let drip the access glaze off and than place on a cooling rack to dry.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg yolks, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Vdolky can be baked or deep-fried. To bake Vdolky preheat (preferably cast iron) skillet on low heat. Place flatened pieces on the hot skillet without any grease. The bottom of each piece should turn light brown. With a butter knife turn the pieces over. Each Vdolek will take approximately 3 to 5 minutes to cook on each side.
When done baking, brush each piece with vegetable oil on bouth sides.
To serve these we must first garnish them with toppings. For baked Vdolky we use pear sauce filling, which we generously spread on top of the roll and add a spoon full of vanilla yogurt in the middle. Dust with powdered sugar.
