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Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Save the empty condensed milk can. Stir in the vanilla and remove the fudge from heat. Add the nuts and fruit and stir in immediately. Cover the empty condensed milk can with plastic wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to center the can if it drifts. The fudge will set up almost immediately. Garnish can only be added in the first minute or two that the fudge is in the pan, so work quickly. Decorate your wreath with cut candied red and green cherries. Chill covered in the refrigerator. Slice the fudge very thin when ready to serve.
Rocky Road Fudge Candy
1
(12-ounce) package semisweet chocolate chips
1 (11.5-ounce) package milk
chocolate chips, divided
1/4 cup butter
2-1/2 cups peanut butter
2
teaspoons vanilla
1 (10-ounce) bag miniature marshmallows
1 cup chopped
pecans
Generously butter a 13" x 9" pan and set aside. In large saucepan,
combine semisweet chocolate chips, 1 cup of the milk chocolate chips, butter,
and peanut butter. Melt over low heat, stirring frequently, until smooth. Remove
from heat and add vanilla. Remove 1-1/2 cups of this mixture and set aside. To
remaining mixture in saucepan, add marshmallows, pecans, and 1 cup milk
chocolate chips. Spoon into prepared pan and spread evenly. Spread reserved
chocolate mixture over the top. Cover and refrigerate until firm. Store tightly
covered at room temperature. To serve, cut Rocky Road Fudge Candy into small
squares. Makes 48 candies
Peppermint Fudge
2 1/2 c.
sugar
2/3 c. evaporated milk
1/2 c. (1 stick) butter
1 1/2 c.
semisweet chocolate chips
1 (7 ounce) jar Marshmallow Creme
1 tsp.
vanilla extract or flavoring
1 tsp. peppermint extract or flavoring
1/4
c. plus 1 Tbsp. crushed peppermint candy, divided
Bring first 3
ingredients to a boil in a heavy saucepan, stirring constantly. Boil, stirring
constantly 6 mins. or until candy thermometer reaches 238 degrees F. Remove from
heat; stir in chocolate chips. Stir in Marshmallow Creme, vanilla extract or
flavoring, peppermint extract or flavoring and 1/4 c. crushed candy until
blended. Pour into a buttered 9-in. square pan. Sprinkle with 1 Tbsp. crushed
candy. Cool and cut into squares.
Easy Peanut Butter Fudge
1/2 c. light corn syrup
3/4 c. peanut butter
1/3 c. butter,
softened
3/4 c. salted peanuts, chopped
1/2 tsp. salt
1 tsp.
vanilla
4 c. powdered sugar, sifted
Combine syrup, peanut butter, salt, butter and vanilla. Beat until blended. Gradually add sugar, making a very stiff mixture. Turn out on board; knead until well blended, working in peanuts. Press into a buttered 8-inch square pan. Chill until firm. Cut into 2-inch squares.
Cinnamon-Raisin Bread
Pudding
1/2 cup sugar
1/8 teaspoon ground nutmeg
2
large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 pint
cream
1/2 cup maple syrup
1 loaf ( 1 lb ) cinnamon-raisin bread,
cubed
powdered sugar
Preheat oven to 350°. Spray a 13in x 9in baking
dish with nonstick cooking spray. In a large bowl, Combine sugar and cinnamon.
Add eggs, vanilla, and salt; stir well. Gradually stir in cream. Add the bread
cubes; stir well and let stand 5 minutes. Pour mixture into prepared baking pan,
spreading out mixture evenly. Bake for 30 minutes, or until puffed up. Let stand
at least 10 minutes. Dust pudding with powdered sugar before serving.
Molasses Pumpkin Pie
1 cup heavy cream (or evaporated milk, if desired)
1/2 cup packed dark brown sugar
2 large eggs, beaten
3 tablespoons unsulphured mild or robust-flavored molasses
1 1/4 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
Whisk together the filling ingredients in a large bowl until smooth. Pour filling into the piecrust. Center the filled pie on a foil-lined baking sheet. Bake at 350F for 55 to 65 minutes, or until the center is firm and not jiggly. Transfer the pie to a wire rack to cool completely. Top with sweetened fresh whipped cream to serve.
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray
Preheat oven to 350F. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined. Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350F for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack. Serves 20.
Line an 8-inch square pan with foil; grease foil. Mix confectioners' sugar
and milk in a heavy 3-quart saucepan. Over medium heat, add butter and, stirring
constantly, bring to boil. Without stirring, boil for 5 minutes. Over low heat,
add chocolate and extract. Stir, then whisk until chocolate melts and mixture is
smooth. Stir in fruit and nuts. Pour mixture into prepared pan. Refrigerate 2
hours until firm. Invert pan, peel off foil and cut into 1-inch squares. Garnish
as desired
Eggnog Fudge
1/2 cup butter
3/4 cup
eggnog
2 cups sugar
1 1/4 cups (10 ounces) white chocolate bars, broken
into pieces
1/2 teaspoon ground nutmeg
1 7 ounce jar marshmallow
crème
1 cup chopped pecans
1 teaspoon rum or rum extract
In a heavy
saucepan, combine butter, eggnog, and sugar. Bring to a full
rolling boil
over medium-high heat, stirring constantly. Reduce heat to
medium, and
continue to boil, stirring frequently, 8 to 10 minutes or
until mixture
reaches 234F (use candy thermometer).
Remove from heat; add chocolate and
nutmeg; stir until smooth. Add
marshmallow creme, pecans and rum; mix well.
Pour mixture into a 9-inch
square pan lined with buttered foil. Cool
completely; cut into 1
1/2-inch squares.
Store in an airtight
container in the refrigerator for up to one week.
Microwave
Instructions:
In a 4-quart microwave-safe bowl, microwave butter on high
for 1 minute
or until melted. Add eggnog and sugar; mix well and microwave 6
minutes
or until mixture comes to a rolling boil; stirring after 3
minutes.
Scrape sides of bowl and mix well, continue microwaving 9
minutes more,
scraping bowl and mixing after each 3 minutes, stir in
chocolate until
melted; continue as directed above. Makes 24 pieces.
Irish Cream Cake
1/2 cup butter,
softened
1/2 cup shortening
2 cups granulated sugar
5 large eggs,
separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1
teaspoon baking soda
1 cup buttermilk
1/2 cup Irish cream
liqueur
Butterscotch Filling (recipe follows)
Cream Cheese Frosting
(recipe follows)
3/4 cup chopped pecans, toasted
14 pecan halves,
toasted
Preheat oven to 350F. Beat butter and shortening at medium speed
with an
electric mixer until fluffy; gradually add granulated sugar, beating
well. Add egg yolks, 1 at a time, beating until blended after each
addition. Add vanilla extract, beating until blended.
Combine flour
and soda; add to butter mixture alternately with
buttermilk, beginning and
ending with flour mixture. Beat at low speed
until blended after each
addition.
Beat egg whites until stiff peaks form; fold into batter. Pour
batter
into 3 greased and floured 9-inch round cake pans.
Bake at
350F for 25 minutes or until a wooden pick inserted in center
comes out
clean. Cool in pans on wire racks 10 minutes; remove from
pans, and cool
completely on wire racks. Brush cake layers evenly with
liqueur. Spread half
of Butterscotch Filling between each cake layer;
spread Cream Cheese
Frosting on top and sides of cake. Gently press
chopped pecans onto sides of
cake; arrange pecan halves on top. Makes 12
servings.
Butterscotch Filling
1/2 cup firmly packed brown
sugar
2 tablespoons butter
1 cup milk, divided
3 tablespoons
all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
1/4
cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Stir together
brown sugar and butter in a heavy saucepan over low heat,
stirring
constantly, until sugar melts and mixture is blended. Stir in
1/2 cup milk
until blended.
Whisk together remaining milk, flour, and salt; stir into
brown sugar
mixture, and cook, whisking constantly, over medium heat 5
minutes or
until thickened. Gradually add eggs, and cook, whisking
constantly, 2
minutes. Remove from heat, and let cool. Stir in pecans and
vanilla.
Makes 2 cups.
Cream Cheese Frosting
1 (8-ounce)
package cream cheese, softened
1/2 cup butter, softened
1 tablespoon
vanilla extract
1 (16-ounce) package confectioners sugar,
unsifted
Beat first 3 ingredients with an electric mixer until creamy.
Add
confectioners sugar, beating at low speed until blended. Beat at high
speed until smooth. Makes 3 cups.
Blueberry Dumplings
2 1/2 cups blueberries,
divided
2/3 cup sugar
1 cup water
2 1/4 cups Bisquick
1/2 to 2/3 cup
milk
Bring 2 cups blueberries, sugar, and 1 cup water to a boil. Boil 5
minutes. Combine Bisquick and milk; drop dumpling mixture in with a soup
spoon. Add remaining 1/2 cup blueberries. Cover, reduce heat, and simmer
20 minutes. Serve with cream Makes 4 servings.
Note: Batter for
dumplings should be stiff.
Decadent Chocolate Cake
1/2 cup dark corn
syrup
1 stick of margarine or butter
1 cup semisweet chocolate morsels
1/2 cup sugar
3 large eggs lightly beaten
1 tsp vanilla
1 cup
flour
1 cup chopped pecans or walnuts (optional)
Preheat oven to
350. Grease one 9 inch cake pan. In a saucepan, combine corn syrup, and butter,
bring to just a boil over medium heat. Stir in chocolate morsels. Remove from
heat.
In medium bowl, combine sugar, eggs, and vanilla, stir in chocolate
mixture.
In another bowl, combine flour and nuts, add to chocolate mixture
Pour batter into cake pan. Bake 30 minutes or until toothpick comes out
clean. Transfer to wire rack and cool for 10 minutes. Turn cake out of pan and
cool completely.
Glaze
2/3 cup semisweet chocolate morsels
1/4
cup dark corn syrup
2 tablespoons butter or margarine
2 teaspoons
whipping cream
In a saucepan melt chocolate, corn syrup, and butter over
low heat. Stir in cream. Pour glaze over cooled cake.
IRISH CREAM CAKE
1/2 cup finely chopped pecans
1/2 cup finely shredded coconut
1 (18.25
ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream
liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish
cream liqueur
Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts and coconut evenly over bottom of pan. In a large bowl,combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan while you prepare the glaze. To make the glaze, combine butter, 1/4 cup water and 1 cup sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly with a whisk. Remove from heat and whisk in 1/4 cup Irish cream. Invert the cooled cake onto a serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake, until the glaze is absorbed.
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Today, I made old-fashioned Crackle-Top Ginger Cookies. I used my Gran's recipe, and they turned out just perfect. This is a simple, no-fuss recipe that would be great to make with kids. So good with a cold glass of milk : )
Crackle-Top Ginger Cookies
2 1/4 cup all-purpose flour
2 tsp baking soda
1 tsp ground ginger
1
tsp ground cinnamon
1/2 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp
salt
1 cup packed dark brown sugar (can use light brown sugar)
3/4 cup
shortening (I used soft butter)
1/4 cup molasses
1 egg
Sift together flour, baking soda, spices, and salt into a small mixing bowl. In a medium mixing bowl, cream together shortening (or butter) and sugar. Blend in molasses and egg until well-blended. Add dry ingredients, stirring until well-blended. Form dough into 1-inch balls and roll in granulated sugar before placing 2 inches apart on ungreased cookie sheet. Do not flatten cookies. Bake for about 10 minutes at 375 degrees. Do not overbake. Cookies should be crisp on the outside and still chewy on the inside. Cool on rack before placing in airtight container. Makes about 4 dozen cookies.
1 (21 oz) can apple pie filling
1 (14 oz) can whole berry cranberry sauce (or one 21 oz can cherry pie filling)
3/4 cup brown sugar
1 1/2 cups dry oatmeal
Preheat oven to 350 degrees F. Spray a 10" x 13" baking pan lightly with nonstick cooking spray. In a large mixing bowl, combine canned fruit. In a separate bowl, mix together butter, sugar, oatmeal, and cinnamon (mixture will be crumbly). Spread fruit mixture evenly in prepared pan. Sprinkle oatmeal topping evenly over fruit. Bake for 25 to 30 minutes or until lightly brown and crisp (do not over bake). Serve warm or cold. If desired, top with vanilla ice cream or whipped cream.
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