Holiday Harlequin Fudge

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Ingrients & Directions


1 1/3 c Granulated sugar
1/3 c Brandy or pineapple juice
1/2 c Sour cream
2 tb Butter
16 Large marshmallows,quartered
1/4 ts Salt
6 oz Semi-sweet chocolate bits
1/2 c Chopped walnuts
3/4 c White chocolate, cut up
1/4 c Chopped red candied cherries

Combine sugar, brandy or pineapple juice, sour cream,
butter, marshmallows and salt in a heavy saucepan.
Stir over moderate heat until sugar is dissolved.
Place candy thermometer in mixture and boil about 10
minutes to 234 degrees or soft ball stage. Remove
from heat; pour 3/4 cup of the hot mixture into a 1
quart measure and add semi-sweet chocolate; stir until
the chocolate is melted. Quickly stir in walnuts.
Turn into a buttered 9×5 inch loaf pan and spread
level with back of spoon or spatula. Set the pan with
remaining syrup into shallow pan of boiling water; add
white chocolate and cherries and stir until the
chocolate is melted. Turn into pan with chocolate
mixture and quickly spread level; let stand until set
before cutting into squares.


Yields
1 2 1/2 lbs

Mrs Fields’ Apple Oatmeal Cookies

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Ingrients & Directions


2 1/2 c Flour
1 c Quick oats (not instant)
1/2 ts Salt
1 ts Soda
1 ts Cinnamon
1/4 ts Cloves
2 ts Grated lemon zest
1 c Dark brown sugar, packed
3/4 c Butter
1 lg Egg
1/2 c Unsweetened applesauce
1/2 c Honey
1 c Fresh apple, peeled and
Finely chopped (1 med apple)
1 c Raisins (6 oz)
Topping:
1/2 c Quick oats

Preheat oven to 300*F.
In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and
lemon zest. Mix well and set aside. Cream sugar and butter together in a
large bowl using an electric mixer. Add egg, applesauce and honey and beat
at medium speed until smooth. Add the flour mixture, fresh apple and
raisins, and blend at low speed until just combined. Dough will be quite
soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2
inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes
or until bottoms are golden.


Yields
48 Servings

Aunt Lura’s Oatmeal Cookies (judi Goodall)

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Ingrients & Directions


1 c Shortening, melted 5 T Milk
3 c Oats 1 t Cinnamon
2 c Flour 1 t Soda
2 c Sugar ds Salt
1 c Raisins

Preheat oven to 375 degrees. Combine shortening, oats, flour, sugar,
raisins, milk, cinnamon, soda and salt. It should stick together
when you squeeze a small amount in your hand. Drop small amounts on
sheet. Bake 10 minutes. Hope you try them, they are the best I’ve
ever tasted, though I’m probably biased.

Yields
1 servings

Jane’s Christmas Cookies

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Ingrients & Directions


1 Box butter cake mix
2 Eggs; slightly beaten
1 c Sugar
1 ts Vanilla or butter flavoring
2 c Oats
1 c Nuts; chopped
1 c Oil
1 c Chocolate chips

Preheat oven to 350 degrees. Mix all ingredients well. The mixture will bet
stiff. Shape into 2-inch balls and place on an ungreased cookie sheet
one-half inch apart. (The cookie sheet must be cold each time.) Bake 14-15
minutes. Remove to wire racks and cool. Do not bake these cookies too long
or they will crumble. Keep in sealed container.


Yields
1 Servings

Neiman Marcus $250 Cookie

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Ingrients & Directions


2 c Butter or margarine
2 c Granulated sugar
2 c Brown sugar
4 Eggs
2 ts Vanilla
4 c Flour
3 c Ground oatmeal (fine powder)
1 ts Salt
2 ts Baking powder
2 ts Baking soda
24 oz Chocolate chips
1 8 oz hershey bar, grated
3 c Chopped nuts

Cream butter with white and brown sugar. Add eggs and vanilla. Blend
together with flour, oatmeal, salt, baking powder and baking soda. Add
chocolate chips, candy and nuts. Roll into balls and place 2 inches
apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe
can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman
Marcus charges $250 for this recipe. However, let it be known that’s
not the case.

Yields
30 Servings

Moo Shu Pancakes

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Ingrients & Directions


1 1/2 c Flour
1 pn Salt
1/2 c Boiling water
2 tb Cold water
2 tb Sesame oil
Flour; for rolling

In a bowl, stir together flour, pinch of salt, and boiling water. Add cold
water, stir until dough forms. Turn out dough onto a lightly floured
surface and knead until smooth, about 10 minutes. Cover and let rest for
30 minutes. Divide dough in half, cut each half into 5 pieces and
roll each piece into a small ball. On a lightly floured surface using a
rolling pin, roll each ball into a 3-inch pancake. Brush 5 of the pancakes
with sesame oil, top each with another pancake. Roll each pancake into an
8-inch pancake. Heat a dry heavy skillet. Cook each pancake, without
browning, on both sides until blistered with several air pockets. This
recipe yields 10 pancakes.


Yields
10 servings

Best Ever Orange Sponge Cake

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Ingrients & Directions


6 Egg whites (3/4 cup)
1/4 ts Salt
6 ts Orange juice; fresh
1 3/4 c All-purpose flour; sifted
1 1/2 c Granulated sugar
1 ts Orange peel; freshly grated
6 Egg yolks
Confectioners sugar

Note: If desired, spray tube pan or kugelhopf pan with nonstick baking
spray before filling with batter and baking. To cool, DO NOT invert on
bottle. Instead place pan on wire rack to cool 30 minutes. Turn cake out
onto wire rack and cool completely. In large bowl of electric mixer, let
egg whites warm to room temperature, about 1 hour. Measure flour; sift
about 2 cups flour once on a sheet of waxed paper; fill cups lightly to
overflowing; with a spatula, cut off excess to make 1 3/4 level cups. Sift
flour with salt; set aside. With electric mixer at medium speed, beat egg
whites until foamy. Gradually, beat in 1/2 cup of the granulated sugar, 2
tbsp at a time, beating well after each addition. Continue beating until
stiff peaks form when beaters are slowly raised. Preheat oven to 350
degrees. In small bowl of electric mixer, with the same beaters at high
speed, beat egg yolks until very thick and lemon colored, about 3 minutes.
DO NOT UNDER BEAT. Gradually, beat in remaining 1 cup granulated sugar;
continue beating until mixture is smooth. At low speed, blend flour mixture
and orange juice alternately into egg yolk mixture, beginning and ending
with flour and guiding batter into beaters with scraper. Add orange peel.
With whisk or rubber spatula, using under and over motion, fold yolk
mixture gently into whites. Pour batter into an ungreased (see note 1) 9
3/4 to 10″ x 4 1/2″ kugelhopf pan or 10 x 4″ tube pan without removable
bottom. Bake 50 to 55 minutes until cake springs back when pressed with
finger. Invert over bottle (see note 1); cool completely. Using an up and
down motion, run spatula around edge of cake and tube. Invert cake and
shake to release; place on serving plate. Sift Confectioners sugar over top
of cake. To cut cake, use knife with serrated edge. Cut gently, going back
and forth with sawing motion.

From

Yields
12 Servings

Crumb Cake Recipe

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Ingrients & Directions


1 pk Duncan Hines yellow cake mix
-(I used Moist Deluxe 18.25
-oz.)
1/4 c Flour (stir into cake mix
-for high altitude baking
-before other ingredients)
1 Envelope Dream Whip topping
-mix
4 Eggs
1 c Water
1 ts Vanilla

CRUMB TOPPING
3 1/2 c Flour
1 c Sugar
1 tb Cinnamon
3 Sticks margarine

Beat these together for 5 minutes at low speed with a mixer. Grease a
9″round cake pan and a jelly roll pan (16″ x 11″ x 1″). Fill batter evenly
into both pans (at high altitude it is too much for Just the jelly roll pan
~ at sea level you can use 1-17″x12″x1 1/2″ pan). Bake at 350 degrees for
20 minutes.

For crumb topping: Mix dry ingredients, then pour margarine over flour
mixture and blend/fluff with fork. Put crumbs on cake, which has already
baked for 20 minutes as above. Bake an additional 15-20 minutes. Cool
completely and sprinkle with powdered sugar.


Yields
1 Servings

Chocolate Eggnog Pudding Cake

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Ingrients & Directions


1 pk Swiss chocolate or milk 1/2 c Corn oil
— chocolate cake mix; (no 2 pk Instant vanilla pudding mix
— pudding incl.) (3 1/2 oz)
4 Eggs 1 ts Nutmeg; grated
2 c Eggnog, canned

———————EGGNOG BUTTER CREAM FROSTING———————
2 c Eggnog, canned 4 tb Butter, softened
1 ts Nutmeg, grated 2 c Powdered sugar

Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:40 1. Preheat oven to 350 F. In a large bowl,
combine cake mix, eggs, eggnog, oil, pudding mix, and nutmeg. Beat
with an electric mixer on medium 2 mins. Turn batter into a
well-greased 12-cup bundt pan.

2. Bake 60 to 65 mins, or until a cake tester inserted in center
comes out clean. Let cake cool in pan 20 mins, then invert onto a
wire rack to cool completely. When cool, frost with Eggnog Butter
Cream Frosting.

EGGNOG BUTTER CREAM FROSTING

1. In a medium saucepan, bring eggnog and nutmeg to a boil over
medium-high heat. Reduce heat to medium-low and simmer, stirring
occasionally, until eggnog is reduced to 1/2 cup, about 1/2 hour.
Remove from heat and let cool completely.

2. In a medium bowl, combine cooled reduced eggnog, butter, and
powdered sugar. Beat with an electric mixer on high until light and
fluffy. Use immediately to frost cooled cake.

Yields
12 servings