Triple Chocolate Marble Fudge

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Ingrients & Directions


6 c Sugar
1 cn Evaporated milk
1 c Butter
8 oz Cream cheese
1 pk Marshmallows
1 tb Vanilla
11 oz Vanilla chocolate chips
2 c Chocolate chips
2 tb Baking cocoa

Grease bottom and sides of 9×13 pan with butter or line with foil. Heat
sugar, milk, butter and cheese to boiling in dutch oven over medium high
heat 6-8 minutes, stirring constantly. Reduce heat to medium, Cook abot 10
minutes longer to 225 degrees on candy thermometer and then remove from
heat. Quicly stir in marshmallows or 13 ounces marshmallow creme and
vanilla. Pour 4 cups mixture over vanilla chips and stir to mix. Stir
chocolate chips and cocoa into remaining mixture. Pour 1/3 of white mix
into pan spreading evenly. Quickly pour 1/3 of chocolate mix over top and
spread evenly. Repeat twice. Pull and swirl buttered knife through mixture
for marbling effect. Cool until set. Refrigerate uncovered about 3 hours or
until set. Cut into 1 inch squares with buttered knife.

Yields
1 Servings

Cream Cheese Fudge Balls

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Ingrients & Directions


-Pat Dwigans fwds07a-
8 oz Cream cheese; softened
6 oz Semisweet chocolate pieces;
– melted
3/4 c Vanilla wafer crumbs
1/4 c Preserves; raspberry, or
– your choice, strained
Almonds; finely chopped
Cocoa
Powdered sugar

Combine cream cheese and chocolate, mixing well. Stir in crumbs and
preserves. Chill several hours or overnight. Shape into 1-inch
balls; roll in almonds, cocoa or sugar.

Variation. Use butterscotch chips.

Yields
1 Servings

Toll House Cookies

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Ingrients & Directions


1/2 lb Sweet Butter; Softened
3/4 c Granulated Sugar
3/4 c Dark Brown Sugar
2 Eggs
1 ts Vanilla
2 1/4 c Flour
1/2 ts Salt
1 ts Baking Soda
12 oz Chocolate Chips

Preheat the oven to 375 degrees. Cream the butter and both sugars until
light and fluffy. Beat in the eggs and vanilla. Stir the flour, salt and
baking soda together in a separate bowl. Stir the flour mixture into the
butter mixture. Stir in the chocolate chips. Drop the batter by the
spoonful onto ungreased cookie sheets. Bake for 6 to 8 minutes. Cool on
wire racks.


Yields
1 servings

Melting Moments Cookies

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Ingrients & Directions


1/2 c Butter
6 tb Confectioner’s sugar
1/2 ts Vanilla
1 tb Cornstarch
3/4 c Flour — sifted
pn Salt

Cream butter and sugar; stir in sifted dry ingredients. Roll into small
balls about 3/4 inch in diameter. Place on baking sheet and flatten. Bake
15 minutes at 300F.


Yields
1 Servings

Orange-cream Cheese Cookies

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Ingrients & Directions


1/2 c Shortening 1 c Sugar
2 ea Eggs 8 oz Cream cheese
2 T Grated orange rind 2 t Vanilla
2 c Sifted flour 1 t Salt
12 oz Chocolate chips –

Cream shortening, sugar and eggs together; add cream cheese, orange
rind and vanilla. Gradually add flour to which salt has been added;
mix well. Blend in chocolate chips. Drop from teaspoon onto ungreased
cookie sheet. Bake in 350-degree oven about 10 to 12 minutes.

Yield: 4 to 5 dozen. (About one serving for Barry)

Note: These cookies do not spread on the cookie sheet, they bake as
small semi-balls. They taste best when COMPLETELY cool.


Yields
48 servings

Sugar Cookies 1

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Ingrients & Directions


1 c Butter, or margarine
1 ts Vanilla extract
1 1/2 c Sugar
3 Eggs,large
3 1/2 c Flour,all-purpose; sifted
2 ts Cream of tartar
1/2 ts Salt

After cookies are baked, frost with a thin powdered sugar frosting
that has been tinted with food coloring. Sprinkle with decorator
sprinkles while frosting is still moist. 1-Cream butter and vanilla
together. Add sugar slowly, creaming until light and fluffy. Add
eggs, one at a time, beating well after each. 2-In a separate bowl,
stir dry ingredients together and slowly add to creamed mixture.
Chill for 3 hours or more. 3-Roll chilled dough out on a well-floured
surface to 1/4 inch thick. Cut into desired shapes. Bake on an
ungreased cookie sheet in preheated 375 degree oven for 6-8 minutes.
Do not overbake. This makes about 6 dozen small cookies. This recipe
was a first place winner for 9 year-old Tamara Dixon of Oceanside Ca
at the Del Mar fair 1993.

Yields
60 Servings

Helen’s Carrot Cake

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Ingrients & Directions


4 Eggs, separated 1/2 t Cinnamon
1 1/2 C Sugar 1 t Vanilla extract
1 C Carrots, grated 1 pn Salt
1 C Walnuts, finely grated 1 C Oil
1 1/2 C Flour 2 1/2 t Water, hot
1 t Baking powder 1/2 t Baking soda
1/4 t Nutmeg

FILLING
8 oz Cream cheese 1/2 C Jam (strawberry,
1/2 C Sugar -apricot or raspberry)

FROSTING
1 C Whipping cream 2 T Sugar

Preheat oven to 350 degrees F. Cream together egg yolks and about 1 cup of
the sugar until the yolk color lightens. Stir in carrots, nuts, flour,
baking powder, nutmeg, cinnamon, vanilla, salt and oil. Mix together hot
water and soda and stir into flour mixture.

Beat egg whites until foamy. Gradually add remaining sugar. Beat until
stiff and glossy. Fold egg white mixture into flour mixture.

Turn mixture into a greased pan, 13 x 9-inch, lined with greased wax paper
and bake for 45 minutes or until done. Cool. Slice in half horizontally, to
form two layers.

Make the cream cheese filling: soften the cream cheese and beat in the
sugar, mixing gradually, until the filling is smooth and fluffy. A food
processor works well for this.

Cover bottom layer with cream cheese filling, then cover cream cheese layer
with jam. Place the top layer of the cake carefully on top of the jam.

Make the frosting: beat the whipping cream until slightly stiff, then add
the sugar and beat the mixture to stiff peaks. Frost the entire cake with
whipped cream.

NOTES:

* Carrot cake with cream cheese filling — I got this recipe originally
from _The Oregonian_ in Portland, Oregon.

: Difficulty: easy to moderate.
: Time: 30 minutes preparation, 1 hour baking and cooling, 10 minutes
frosting.
: Precision: measure the ingredients.

: Gary L. Scott
: Tektronix, Inc, Beaverton Oregon, USA
: garys@tekcbi.UUCP

:
Yields
12 servings

Blueberry Cheesecake Ice Cream

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Ingrients & Directions


2 Eggs
3/4 c Granulated sugar
1 c Sour cream
1 c Light cream
1 ts Vanilla extract
1/2 ts Lemon rind, grated
1 c Blueberries

Beat the eggs; add the sugar and beat until stiff. Beat the sour cream,
light cream, vanilla extract and lemon rind until smooth. Add the to the
egg mixture; chill. Freeze in an ice cream maker according to the
manufacturer’s directions. Stir in the blueberries. Makes about 1 quart.


Yields
8 Servings

Double Chocolate Cheesecake

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Ingrients & Directions


-CRUST-
1 c Chocolate wafer cookies,
-crushed
3 tb Margarine, melted

FILLING
3 pk Cream cheese,(250g ea)
3/4 c Sugar
3 lg Eggs
1 ts Vanilla
3 oz White chocolate melted
3 oz Semi-sweet chocolate, melted
2 tb Raspberry Schnapps liqueur
-(optional)

-GLAZE-
3/4 c Whipping cream
6 oz Semi-sweet chocolate,chopped

CRUST: Combine the cookie crumbs and margarine; press into the bottom of a
9″ springform pan. Bake at 350 F. for 10 minutes.

FILLING: In food processor or with electric mixer, blend cream cheese and
sugar. Add eggs, one at a time, mixing well after each. Mix in vanilla.
Remove 1/2 the batter to another bowl, stir melted white chocolate and
liqueur (if used) into this portion. To remaining batter, blend in melted
semi-sweet chocolate. Pour the chocolate batter into crumb lined pan and
spread out evenly. Spoon white chocolate batter carefully over the top and
spread out evenly. Bake at 425 F. for 10 minutes, reduce heat to 250 F. and
bake an additional 30-35 minutes until center of cake is just barely firm.
Remove from oven and run a knife around the sides; let cool completely
before removing sides.

GLAZE: In small saucepan bring cream to a simmer over low heat. Add
chocolate and stir until melted and smooth. Spoon over the cake. Spread
with a metal spatula to cover top and allow to run down the sides to cover
the edges. Garnish with chocolate curls if desired.

Nutritional information: ZILLIONS of calories per serving!

Yields
12 Servings

St Andre Cake

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Ingrients & Directions


2 c Walnuts
1/2 c Sugar; plus
3 tb Sugar
1/3 c All-purpose flour; plus more
For flouring pan
4 tb Unsalted butter; softened
3 lg Eggs
2 tb Kirsch
1 c Apricot jam
1 tb Cognac
Freshly whipped cream

* Note: Making this cake a day in advance allows the flavors to mature.

Heat oven to 350 degrees. Butter a 9-inch round pan, and line with
parchment paper. Butter paper, and lightly dust with flour. Place 1 cup
walnuts and 3 tablespoons sugar in a food processor, and finely grind.
Transfer to a bowl. Sift flour over nut mixture. Mix well to combine. In a
medium bowl, beat butter with a wooden spoon until it is soft and creamy.
In the bowl of an electric mixer; using whisk attachment, combine 1/2 cup
sugar, eggs, and kirsch on medium speed until light, fluffy, and doubled in
volume, 7 to 8 minutes. Place 1 tablespoon egg mixture into the beaten
butter, and mix with a rubber spatula. Sprinkle one-third of the ground-nut
mixture over the beaten eggs, and gently fold in. Repeat process, folding
in remaining nuts in two batches. Add reserved butter mixture, and fold in
evenly. Pour batter into prepared pan. Bang each pan lightly on work
surface to remove trapped air bubbles. Bake until cake pulls away from
sides of pans, about 30 minutes. Cool on a rack. Heat jam and cognac in a
small saucepan over medium heat to liquefy. Strain through a fine sieve,
and cool slightly. Transfer cake, right-side up, to a serving plate or
pedestal. Tuck paper under edges of cake. Pour glaze onto cake. Using an
offset spatula, spread glaze over top and si des of cake. Remove paper.
Serve with whipped cream. Makes one 9-inch cake.


Yields
1 servings