recipe for december 7th — marbled mocha squares

Marbled Mocha Squares

1 cup graham cracker crumbs

1/4 cup Hershey’s Cocoa

1/4 cup sugar

1/4 cup melted butter

4 teaspoons instant coffee

1 tablespoon hot water

1 can sweetened condensed milk

2/3 cup plus 1/4 cup Hershey’s Syrup, divided

1 cup chopped walnuts

2 cups cold whipping cream, whipped

In 9-inch pan, stir together graham cracker crumbs, cocoa and sugar. Add butter; blend well. Press crumbs firmly onto bottom of pan.

In a large bowl, dissolve coffee in in hot water. Add sweetened condensed milk and 2/3 cup syrup; blend well. Fold in nuts and whipped cream; pour into prepared pan. Drizzle 1/4 cup syrup over mixture; gently swirl for a marbled effect.

Freeze for at least 3 hours, remove from freezer and allow it to defrost enough to cut into 9 squares.

Recipe for December 2nd — Pecan Pralines

Pecan Pralines

2 cups granulated sugar

1 teaspoon baking soda

1 cup buttermilk

1/8 teaspoon salt

2 tablespoons margarine

2 1/2 cups pecan halves

Combine sugar, soda, buttermilk and salt in a 3 1/2-quart heavy saucepan. Cook for about 5 minutes over high heat until the temperature reaches 210 degrees on a candy thermometer. Stir often, scraping the bottom of the pan; the mixture will foam up. Add butter and pecans.

Continue cooking over medium heat, stirring constantly and scraping the sides and bottom of pan until the candy reaches the soft-ball stage (234 degrees on the candy thermometer). Remove from the heat and cool slightly for about 2 minutes. Beat with a spoon until thick and creamy. Next drop a tablespoon of the mixture onto a sheet of waxed paper or aluminum foil. Let the pralines cool completely.

Makes 20 (2-inch) pralines