See's fudge

4 1/2 c. sugar
1 can evaporated milk
3 packages milk chocolate chips (11.5 oz Guittard Brand)
1/2 lb.butter
1 bottle marshmallow cream (7 Oz.)
1 c. chopped almonds
2 c. glazed cherries, cut in half
1 t. vanilla

Preparation:
Chop almonds and cut cherries before starting the milk and sugar mixture.

Mix sugar with evaporated milk.  Boil 7-8 min. stirring often (roiling boil).  Use a extra big pan with a thick bottom to prevent boiling over and scorching.

Cream melted butter and marshmallow cream.  In separate bowl.  Mix well before adding hot milk/sugar mixture.  After chocolate has melted add almonds and cherries. with the vanilla.  Pour into buttered pan and let set up  (usually I let it set overnight) before cutting up.

Almond Butter Crescents

In mixer bowl add:
1 1/2 c. warm milk
2 c. butter softened
4 t. almond extract
4 T. almond paste
6 eggs
1 c. sugar
1 t. salt
8 c. flour
2 1/2 t. yeast

 Mix thoroughly.  The dough will be really sticky and you will need to use a little flour for kneading when you take it out of the mixer.  knead the dough lightly and roll into 4 circles.  brush with a mixture of melted butter and almond extract.

Mixture to brush on dough:
1 c. melted butter
2 t. almond extract

Cut each rolled out circle into 6-8  wedges as you would a pie.  Roll each piece from wide end to tip of triangle so that it forms a crescent.  Place on cornmeal-covered baking sheet, cover and let rise for approximately 1 hour.  Bake at 400 f for about 10-15 min, watching carefully to avoid burning.

I used to make these for special occasions and they were a favorite of both my daughters.  I had misplaced the recipe but stumbled upon it recently again.  This is posted especially for them.  : )