Treats on Tours

The Traveling Cookie
Traveling with Royal Tours is more than just fun and adventure. It’s great food as well! We find more than our share of interesting places for meals, but we also get to sample wonderful “treats on tours” along the way.

Here are some of our travelers’ favorite “Royal Treats”.

Scroll through them all, or click on a recipe in the “Recipe Index” on the right to jump directly to the one that catches your interest.

Mint Juleps



  • 3 cups sugar
  • 4 cups water
  • 1 to 1-1/2 cups creme de menthe
  • 9 oz. Canadian blend whiskey
  • 9 oz. bourbon whiskey
  • fresh mint to garnish


Before the event, combine sugar and water in a saucepan. Bring to a boil , cover, and simmer for 5 minutes. Do not stir while simmering. Let cool completely.

Combine cooled sugar-water, creme de menthe, and whiskeys. Stir.

To serve, fill frosted glasses with crushed ice, fill with mint julep mixture, and garnish with fresh mint springs.

Yield: 20 servings.

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Donna’s Royal Breakfast Cookies


  • 1/2 pound bacon (turkey bacon works well)
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 2 cups corn flakes
  • 1/2 cup raisins (golden raisins are highly recommended)


Preheat the oven to 350 degrees F.

Cook the bacon until crisp and drain fat on paper towel. Break bacon into small pieces (crumble but don’t crush).

Beat together butter and sugar. Add egg and mix.

Combine flour and soda, and then stir into the butter/sugar/egg mixture. When mixed, stir in bacon, corn flakes, and raisins.

Drop rounded tablespoons of mixture 2 inches apart on an ungreased cookie sheet. Bake for 15 – 18 minutes. Cool one minute and then remove to a wire rack to finish cooling. (Don’t leave them on the cookie sheet too long or they will stick.)

Yield: 2 dozen cookies.

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Multi-Grain Club Crackers


  • One sleeve of multi-grain crackers
  • 1/2 cup sugar
  • 1 stick of butter
  • 1 teaspoon vanilla
  • 3/4 cup chopped pecans


Preheat oven to 350 degrees F.

Line a cookie sheet with parchment paper or non-stick aluminum foil. Place the crackers on the cookie sheet side by side.

Melt the butter and sugar in a sauce pan until boiling. Add the vanilla. Pour the mixture evenly over the crackers. Top with the chopped pecans.

Bake 10 minutes. Let cool. Break apart and store after cooling.

Thanks to Shirley Smith

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White Chocolate Mission Fig Bread Pudding


  • 6 cups cubed sourdough bread
  • 5 whole large eggs
  • 1-1/2 cups sugar
  • 1 cup heavy cream
  • 1 cup half & half
  • 2 cups white chocolate chips (or chopped white chocolate)
  • 1 cup Mission figs – quartered
  • 2 Tablespoons vanilla
  • 1 teaspoon Kosher salt


Whisk eggs, sugar, heavy cream, half & half, and vanilla until eggs are well-blended and resemble a custard. Add bread, salt, white chocolate, and figs. Stir lightly. Pour into a greased baking dish, cover with aluminum foil, and bake for 30 minutes at 350 degrees F. Remove foil and bake for an additional 10 minutes.

Courtesy of Bonnie Whitney at The Bank Coffee House, Onancock, VA

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White Candy


  • 2 cups white chocolate
  • 3/4 cup almonds
  • 3/4 cup dried cranberries


Gently melt the white chocolate in a microwave (30 seconds, stir, 30 seconds, stir, 30 seconds, stir). Stir almonds and cranberries into melted chocolate and mix thoroughly. Line baking sheet with waxed paper and drop spoonfuls of the mixture onto the waxed paper. Place baking sheet into the refrigerator to harden (about 1 hour).

Thanks to Bob Bailey

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Crispy Oat Cookies


  • 1 cup butter
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 egg
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup oatmeal
  • 1 cup crushed corn flakes
  • 1/2 cup chopped nuts
  • 1/2 cup shredded coconut


Cream butter and gradually add sugars, beating well.

Add egg and beat well.

Add oil and vanilla, mixing well.

Combine flour, soda, and salt, then add to creamed mixture, mixing well.

Stir in remaining ingredients.

Drop by teaspoonfuls on an ungreased cookie sheet, and flatten each cookie with the tines of a fork.

Bake at 325 degrees F for 15 minutes.

Allow to cool slightly and then remove from cookie sheet.

Yields: 10 dozen cookies.

Thanks to Ernest Powell

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Sarah’s Frosted Pecans


  • 1 stick butter (no substitutions)
  • 2 egg whites
  • 1 cup light brown sugar
  • 1 pound pecan halves


Melt butter in a 9 x 13 inch jellyroll pan in a 300 degree (F) oven.

Beat egg whites until stiff, the add brown sugar gradually.

Add pecan halves and mix until nuts are well coated with meringue.

Drop by spoonsful into melted butter on the jellyroll pan. Spoon some of the melted butter over the pecans.

Bake at 300 degrees (F) for 1 hour, turning pecans every 15 minutes. Separate into individual nuts on the last turning.

NOTE: after first 15 minutes the oven may need to be turned down to 275 degrees (F) to prevent over-browning.

Thanks to Sarah Waters

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  • 8 oz. package of whole dates
  • 8 oz. package of pecan halves
  • 1/2 pound butter
  • 2 cups all-purpose flour
  • 3/4 pound grated cheddar cheese (extra sharp is very good)
  • 1 teaspoon paprika
  • salt to taste


Mix butter, flour, cheese, paprika, and salt into dough.

Cut the dates in half and stuff with a pecan half. Then, cover the date and pecan with a small amount of the dough.

Bake at 325 degrees (F) for 20 to 30 minutes until lightly browned.

You may store these in the refrigerator before baking.

Thanks to Carolyn Fronfelter

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Chocolate Peanut Candy


  • 2 28 oz. jars of dry roasted peanuts
  • 32 oz. chocolate almond bark
  • 1 cup semi-sweet chocolate chips
  • 1 German chocolate bar


Pour the peanuts into a crock pot or a heavy pot that can be used on the stove.

Spread the three (3) chocolate ingredients over the peanuts and cook on low for 1-1/2 to 2 hours. Stir together and drop onto wax paper to cool and harden. (It may take a while to harden so be patient).

Store in an air-tight container. They will keep well in the refrigerator.

Thanks to Barbara Carter

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Sugared Peanuts


  • 1 cup sugar
  • 2 cups raw peanuts
  • 1/2 cup water
  • red food coloring


Dissolve the sugar in water. Add peanuts. Cook until the peanuts are coated with sugar. Put the peanuts on a cookie
sheet and bake at 300º for 30 minutes. Separate.

Thanks to Carolyn Boyce

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White Chocolate Snack Mix


  • 4 pounds white chocolate (big blocks work better than morsels)
  • 12 oz. Rice Chex
  • 12 oz. Corn Chex
  • Small pretzel sticks or twists
  • 16 oz. dry roasted peanuts


Preheat oven to 250. TURN OFF!!! Put chocolate in bottom of large roaster. Place in preheated oven for 25 minutes. Mix dry
ingredients. Dump into melted white chocolate and mix with heavy spoon. Spread onto wax paper to cool. Break apart.

Thanks to Becky Harvil

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Peanut Brittle


  • 1-1/2 cup sugar
  • 1/2 cup light corn syrup (clear)
  • 1/2 cup water
  • 2 cups raw peanuts
  • 4 teaspoons baking soda


Mix together the sugar, corn syrup, and water in a heavy pan. Using a candy thermometer, cook to the soft ball stage (medium heat).

Add raw peanuts and cook (stirring a few times) to the hard crack stage. Do not under-cook.

Remove from heat and add the baking soda. Stir. (It will become foamy.)

Pour mixture onto a greased cookie sheet and allow to cool completely.

Turn the cooled slab over and break apart into pieces using a knife handle.

Thanks to Barbara Carter

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Chocolate Covered Peanuts


  • 1 16 oz. jar unsalted roasted peanuts
  • 1 16 oz. jar salted roasted peanuts
  • 1 12 oz. bag semi-sweet chocolate chips
  • 1 4 oz. block German chocolate
  • 1 24 oz. block chocolate almond bark


Layer ingredients in a large crock pot in the order listed. (Recipe should be halved for a 3-quart crock pot.)

Heat on low for two (2) hours, then turn off and stir with a wooden spoon.

Line a surface with waxed or parchment paper. Dip peanuts out with a teaspoon making individual pieces the size that you desire.

Thanks to Shirley Burgess

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Blonde Brownies


  • 1/2 cup margarine (melted/softened)
  • 2 cups light brown sugar
  • 2 eggs
  • 1-1/2 cups self-rising flour
  • 2 teaspoons vanilla extract
  • 1 11 oz. package of Nestle butterscotch bits
  • 1 12 oz. package of Nestle white chocolate bits


Hand mix all ingredients well. (Batter will be stiff.) All ingredients expect the bits can be mixed using a mixer, but fold the bits into the mix at the end for best results.

Spray a 9 x 13 cake pan and spread mixture into it. Bake at 350 degrees F for 28 – 30 minutes.

Let brownies cool for 10 – 15 minutes and then cut into squares but do not remove them from the pan. Allow brownies to completely cool before removing them.

Thanks to Pam Edwards and Judy Parker

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New England Ginger Snaps


  • 3/4 cup butter or margarine (melted/softened)
  • 1 cup sugar (white or brown)
  • 1 egg
  • 4 tablespoons molasses
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • white sugar for coating cookies


Cream butter or margarine and sugar. Add the egg and molasses then beat well.

Mix flour, soda, cinnamon, cloves, and ginger together, and then sift into the beaten mixture. Beat all combined ingredients until smooth.

Refrigerate for two (2) hours.

Roll into quarter-sized balls and coat with sugar. Place balls 2 inches apart on a greased cookie sheet. Bake at 350 degrees F for 8 minutes (soft cookies). Let cool before removing from cookie sheet.

Yield: 6 dozen cookies – and they freeze well.

Thanks to Lynn Rose

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Peanut Butter Fudge


  • 3 cups of white sugar
  • 1 stick of butter (1/2 cup)
  • 1 small can evaporated milk
  • 7 ounce jar of marshmallow whip
  • 20 ounces peanut butter
  • 2 teaspoons of vanilla


Combine sugar, butter, and evaporated milk in a saucepan. Heat until boiling and then stir constantly for two minutes. Remove from heat.

Combine the marshmellow whip, peanut butter, and vanilla in a mid-sized bowl. Pour the hot sugar mixture over it and beat until smooth.

Pour the beaten mixture into a flat 9 x 13 inch baking dish and let cool. Once cool, cut into the desired sizes.

Thanks to Carol Hege

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Eleanor’s Peanut Clusters

This recipe can be used for anything you might like to have as a chocolate-covered candy.


  • Chocolate chips or bar chocolate of your choice, in the amount of your choice – all depending on how many you would like to make.
  • Peanuts or other nuts of your choice, minature pretzels, or anything else you might enjoy covered in chocolate.
  • Small paper baking cups.


Melt the amount of chocolate you would like to use over a low heat.

Place 4 – 6 peanuts* in the bottom of a small paper baking cup.

Pour melted chocolate over the nuts to cover.

Place the clusters into the refrigerator for 5 minutes to let them set, but don’t leave them in for long as the chocolate will start to turn white.

Finished clusters can be stored at room temperature.

* If you are using something other than peanuts, adjust the number placed at the bottom of the baking cup to produce a cluster in the size you would like.

Thanks to Eleanor Mitchell

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Spiced Pecans


  • 3 Tablespoons of butter
  • 3 Tablespoons of Worchestershire sauce
  • 2 teaspoons of salt
  • 1/2 teaspoon of cinnamon
  • 4 cups (one pound) of shelled pecans
  • 1/4 teaspoon of cayenne pepper
  • A dash of Tobasco sauce


Preheat the oven to 300 degrees F.

Melt butter in a baking dish and stir in the salt. Add nuts and toss well. Mix remaining ingredients together and pour over the nuts. Toss again to make sure all of the nuts have been covered.

Bake the mixture for 30 minutes at 300 degrees F until brown and crisp.

Cool and enjoy!

Thanks to Fran Ossman

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Butterscotch Haystacks


  • 2 6 oz. packages of butterscotch chips
  • 1 cup cocktail peanuts
  • 3 oz. can chow mein noodles (or potato sticks)


Melt the butterscotch chips in the microwave. Stir in peanuts and noodles (or potato sticks).

Drop mixture by teaspoonfuls onto waxed paper and let cool.

Yield = 18 haystacks.

Thanks to Eunice Vick

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Boiled Cookies


  • 2 cups sugar
  • 1/2 cup milk
  • 1/4 pound butter or margarine
  • 2-1/2 cups quick oats
  • 4 Tbsp. cocoa
  • 1/4 cup chopped nuts
  • 2 tsp. vanilla
  • 1/2 cup peanut butter (optional)


Bring sugar, milk, butter or margarine, and cocoa to a rolling boil and continue cooking for 1-1/2 minutes.

Remove mixture from heat and add oats, nuts, vanilla, and peanut butter. Beat until well blended.

Spoon mixture onto waxed paper in amounts desired to obtain the preferred cookie size, and let cool.

Thanks to Eunice Vick

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