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Downhome cooking with Millie
Millie Cooking Photo2 WEB

Pecan Coconut Clusters

Yield: about 3 ½ dozen


- 1 cup chopped pecans

- 1 cup crisp rice cereal

- ¾ cup flaked coconut

- 1 package (10-12 ounces) vanilla or white chips, melted


Place pecans in a 9-inch microwave-safe pie plate.

Microwave, uncovered, on high for 3-4 minutes or until pecans are toasted, stirring every 45 seconds.

In a bowl, combine the pecans, cereal and coconut.

Add melted chips; mix well.

Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets.

Let stand until set.

Cashew Brittle

Yield: ¾ pound


- 1 cup sugar

- ½ cup light corn syrup

- 1 to 1 ½ cups salted cashew halves

- 1 teaspoon butter (no substitutes)

- 1 teaspoon baking soda

- 1 teaspoon vanilla extract


In a microwave-safe bowl, combine the sugar and corn syrup.

Microwave, uncovered, on high; stir.

Heat 3 minutes longer.

Stir in cashews and butter.

Microwave on high for 30-60 seconds or until mixture turns a light amber (mixture will be very hot).

Quickly stir in baking soda and vanilla until light and foamy.

Immediately pour onto a greased baking sheet and spread with a metal spatula.

Chill for 20 minutes or until set; break into small pieces.

Store in an airtight container.

Chocolate Candy


- 2 sticks margarine

- 1 (6 oz.) jar crunchy peanut butter

- 1 teaspoon vanilla

- 1 small can of coconut

- 1 box powdered sugar

- ½ lb. crushed graham crackers

- 1 cake paraffin wax

- 1 large package semi-sweet chocolate drops





Melt margarine.

Add peanut butter, vanilla, coconut, sugar and graham crackers.

Roll into balls.

Melt paraffin wax and chocolate drops in top of double broiler.

Dip balls in melted mixture.

Place on wax paper to dry.

Rocky Road Fudge


- 2 cups (12 ounces) semisweet

chocolate chips

- 1 can (14 ounces) sweetened condensed milk

- 2 tablespoons butter or margarine

- 3 cups salted dry roasted peanuts

- 1 package (10 ½ ounces)

miniature marshmallows


In a saucepan, combine the chocolate chips, milk and butter.

Cook and stir over medium heat until chips are melted and mixture is smooth.

Remove from the heat; stir in peanuts and marshmallows.

Spread into a greased 13-in. x 9-in. x 2-in. baking pan.

Refrigerate until firm.

Cut into squares.

Cinnamon Rock Candy


- 1 cup water

- 3 ¾ cups sugar

- 1 ¼ cups light corn syrup

- 1 teaspoon red liquid

food coloring

- 1 teaspoon cinnamon oil

- 1/3 cup confectioners’ sugar


Line a 15-in. x 10-in. x 1-in. baking pan with foil and butter the foil; set aside.

In a large heavy saucepan, combine water, sugar, corn syrup and food coloring.

Bring to a boil over medium heat, stirring occasionally.

Cover and cook for 3 minutes to dissolve sugar crystals.

Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees (hard-crack stage), about 25 minutes.

Remove from the heat; stir in cinnamon oil (keep face away from mixture as odor is very strong).

Immediately pour onto prepared pan.

Cool completely, about 45 minutes.

Break into pieces using the edge of a metal mallet.

Sprinkle both sides of candy with confectioners’ sugar.

Store in airtight containers.

Cranberry Clusters

Yield: about 2 dozen


- 2 cups (12 ounces) semi sweet chocolate chips

- 2/3 cup dried cranberries

- 2/3 cup cashews


In a microwave or saucepan, melt the chocolate chips; stir in the cranberries and cashews.

Drop by teaspoonfuls onto a waxed paper-lined baking sheet.

Let stand until set.

Cocoa Coconut Candy


- 1 stick margarine

- ½ cup milk

- 2 heaping teaspoons cocoa

- 1/3 cup peanut butter

- 1 teaspoon vanilla

- 2 cups quick cooking oats

- 1 cup shredded coconut

- 2 cups sugar


Mix sugar, margarine, milk and cocoa.

Bring to a rapid boil.

Remove from heat.

Add peanut butter, vanilla, oats and coconut.

Drop on wax paper and cool.

Millie Scott is a Camden Media Co. employee in Bishopville whose recipes also appear in The Lee County Observer each week. Email her at