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20 | THE COLONY NEWS | DECEMBER 2025 | • 12 oz vanilla candy coating • ½ c granola or almond crunch cereal • ½ cup toasted slivered almonds • Pinch of sea salt What's Cookin'? Ingredients: By Joyce Hansen Holiday Treats: is month I'm sharing two holiday treats for you to try. Both recipes can be tinted with food coloring to be more festive. If you enjoy the recipes, be sure to let the cooks know when you see them. Happy Holidays! Share one or more of your favorites with your Colony friends. Submit them with your name or that of the cook in case there are questions. Send them by email to xjkangas44@gmail.com, cell (714) 478-3780 or home (951) 461-8821. This was shared with our Tuesday afternoon bridge group. It was a big hit, so I asked Kathleen Ricketts to share it with us. Crunchy Almond Bark Instructions: 1. Place candy coating into a microwave-safe bowl. 2. Microwave at full power for 60 seconds. Stir thoroughly. Continue to heat at 15-second increments until product is smooth. CAUTION: Overheating the coating will cause it to burn. 3. Spread the melted product onto parchment paper that has been placed on a cookie sheet. While product is still hot, add the granola, salt and nuts. Press topping firmly into melted product. 4. Place the pan in the refrigerator until the candy is firm. Once firm, break into serving pieces. It can be frozen or kept in the refrigerator for up to 4 weeks. TIP: Spread the candy melt fairly thin, as it is really sweet. The candy coating can be purchased at Walmart, online or at a local store. VARIATIONS: The toppings are unlimited. Two favorites are pistachios or toasted pecans and dried cranberries and drizzled with dark melted chocolate. 1. Preheat oven to 350 degrees. 2. Beat egg whites to stiff consistency. Add sugar slowly and continue beating. Fold in vanilla chocolate chips and pecans. 3. Place by teaspoonfuls on cookie sheet (teflon). They don't grow, so place close together. 4. Place in oven. TURN OFF OVEN. When oven is cold the next morning, they are ready to eat! (You don't have to remember when to take the cookies out of the oven. They can stay in there for days.) Makes 3 dozen. VARIATIONS: Increase eggs to 3 egg whites and sugar to 1 cup to make more, OR substitute mint flavoring for vanilla and add green dye for holidays. They are fun to make and EASY! Angel Drops (Original Recipe) Ingredients: • 2 egg whites • 2/3 c granulated sugar • ½ tsp vanilla flavoring • 1 c chocolate chips • ½ c chopped pecans (optional) Cathy Newhouse made these for Tuesday Night Social recently. It reminds me of the divinity that my sister used to make. Instructions: