Dorothy's Fantastic Embarrassingly Easy Disappearing Fudge
Dorothy creates fudge that people won't share because it is so good. The basic recipe comes from Betty Crocker's Cookbook and is called Easy Fudge. Dorothy uses different types of chocolates and adds nuts for variety. My favorite is the dark chocolate with walnuts.
1 can (14 ounces) sweetened condensed milk
1 package (12 ounces) semisweet chocolate chips
1 square (1 ounce) unsweetened chocolate - if desired
1 1/2 cups chopped nuts - if desired
1 teaspoon vanilla
Butter square pan, 8x8x2. Heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in nuts and vanilla. Spread in pan. Refrigerate until firm. Cut into 1 inch squares. Stand back and watch them disappear.
Toni's Killer Carmel Corn
Toni's Killer Popcorn is nothing short of wonderful.
6 qt. Popped corn - keep it warm in the oven
2 cups Brown Sugar
½ cup White Corn Syrup
1 cup Margarine
Cook in a large pan stirring all the while until the candy thermometer reads 260* then take off the heat and add:
1/4 teaspoon Cream of Tartar
1 teaspoon Baking Soda
Stir quickly and add:
½ teaspoon Salt
Pour the mixture over the popped corn. Mix well. Bake at 300* for about 20 minutes, stirring after 10 minutes. Dump out of the pan and cool. Keep in an airtight.
Fantastic, fabulous, fun, and unforgettable. This is the best fruitcake ever - from Toni's kitchen and taste-tested by Ed. This is a winner - even people who say they don't like fruitcake will love this!
1 pound pecan halves
1 pound brazil nuts
2 pounds whole pitted dates
1/2 pound candied cherries, halved
1/2 pound candied pineapple wedges
1 pound dried apricots, quartered
1 cup coconut (Bakers )
1 cup all-purpose flour
2 cans (14oz.) sweetened condensed. milk
1/3 cup light rum (plus additional rum to drizzle over the fruitcake later)
Grease and line with parchment paper, 10 small foil loaf pans. Preheat oven to 325 degrees. In a large bowl, combine nuts and fruit. Add flour and toss. Add sweetened condensed milk, rum and mix well. Refrigerate for several days. Spoon the aged, refrigerated mixture into 10 foil pans equally, and press down. Bake for 50 minutes , placing the pans on a double cookie sheet ( to keep bottoms from scorching..) Cool in the pan on a wire rack for 1 hour. Remove, peel off the parchment paper. Turn right side up and drizzle with 1 tablespoon of rum per loaf. Wrap in foil. Refrigerate or freeze.
Beth's Bodacious Baker's Brownies
Beth brought these to class one night. They are FANTASTIC!
Sift:
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon of salt
Melt:
2 squares of unsweetened chocolate
Mix with 1/3 cup of oil
Add to the chocolate mixture:
1 cup sugar
2 well-beaten eggs
Beat thoroughly.
Add flour mixture. and mix well.
Add:
1/2 cup walnuts
1 teaspoon vanilla
1/4-1/2 cup chocolate chips
Bake in an 8x8x2 greased pan 25 minutes at 350 degrees
Watch them disappear!
Cranberry-Apple Crumble
This recipe was adapted from one submitted by Billie Moss of California and appeared in the October/November issue of a wonderful magazine called Taste of Home. It is a wonderful blend of tart fall apples, cranberries, and orange.
1 cup orange juice
1 cup sugar, divided
4 teaspoons grated orange peel
1 package (12 ounces) fresh cranberries
2 tablespoons butter
2 tablespoons maple syrup
2 tablespoons honey
5 medium tart apples (I used Fortune apples), peeled and cut into half inch slices
2 tablespoons flour
Topping
1/2 cup brown sugar
1 1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
In a saucepan, combine orange juice, 3/4 cup sugar, and orange peel; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add cranberries; simmer uncovered for 8-10 minutes until the cranberries begin to pop. Remove from the heat. Melt butter in a large saucepan. Stir in the syrup, honey, and the remaining sugar. Add apples; cook over a medium heat for five minutes. Remove from the heat; stir in the cranberry mixture; sprinkle and stir in the flour gently to thicken the mixture. Let stand 15 minutes. Transfer to a greased 13"x9"x2" baking pan. For the topping, combine the flour, brown sugar, cinnamon, and nutmeg in a bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle the topping over the cranberry/almond mixture. Bake at 400 degrees for 15-20 minutes or until bubbly around the edges. Yield: 12-15 small servings or 8 decent-size portions. This is wonderful with a premium vanilla ice cream like Ben and Jerry's!
Marty's Famous Neiman-Marcus Cookies
Marty sends this recipe which she got from a friend who got it from Neiman-Marcus. This recipe may be halved. You can also "halve" it by making extra-big cookies so you have 38 cookies instead of 112. (I love big cookies with a cold glass of milk!)
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal (measure oatmeal and blend in a blender to a fine powder.)
4 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 - 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice, but we liked pecans best)
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.