Virginia Fudge

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Ingrients & Directions


12 oz EVAPORATED MILK
1/2 c BUTTER
2 tb LIGHT CORN SYRUP
2 c BROWN SUGAR; firmly packed
1 ts VANILLA
2 c PECANS

Grease a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan,
combine milk, butter, corn syrup, granulated sugar and brown sugar. Place
over medium heat and stir occasionally with a wooden spoon until mixture
comes to a boil. Clip on candy thermometer. Cook to 234 F (115 C) or soft-
ball stage. Pour, without scraping, into baking pan. Cool to lukewarm. Add
vanilla. Stir with a wooden spoon until mixture thickens. Add nuts and
continue stirring until candy loses its gloss. Scrape out onto plastic
wrap. Pat into a loaf shape (about 9″ x 5″). Slice and serve, or wrap in
plastic and store in the refrigerator for several weeks. VARIATION: Use 1
teaspoon maple extract instead of vanilla. Shared by ELLIE COLLIN, Prodigy
ID# CMKD93F.

From

Yields
75 Servings

Lemon Fudge Tart

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Ingrients & Directions


6 oz Plain White Flour
Icing sugar
9 1/2 oz Butter
5 Lemons
10 Eggs
10 oz Caster Sugar

Blend together the flour, 1 level tablespoon of icing sugar, and 3.5
ounces butter in a food processor until the mixture resembles
breadcrumbs. divide between two 22cm ceramic flan dishes and press
into the base using your fingertips.

Bake at 170C/325F/Gas Mark 3 for about 35-40 minutes or until golden.

Melt the remaining butter for the filling and place in a processor
with the grated rind and squeezed juice of the lemons (about 7 fl
oz), the eggs and caster sugar. Blend until smooth, then pour over
the warm shortbread (the bases must be warm when the filling is put
in or the crumbs will rise to the surface.)

Bake at 130C/250F/Gas mark one-half for 75 to 90 minutes or until
just set (the slower the cooking time the smoother the texture),
Leave to cool then cover and refrigerate for up to 4 days.

To serve, remove from the fridge for 1 hour. Cut into wedges, ease
out of the dishes and dust heavily with icing sugar. Return to fridge
until required.

Yields
2 Tarts

Almond Butter Spritz Cookies

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Ingrients & Directions


1/4 lb Almond paste
1 1/4 c Confectioners’ sugar
1/2 c Eggs; (2 large eggs and 1
; yolk, usually)
1/2 lb Unsalted butter; softened (2
-sticks)
3 c Cake flour

Line two or three cookie sheets or jelly roll pans with parchment
paper or foil. Set racks on the top and lower thirds of the oven and
preheat to
325 degrees F.

In a bowl, soften the almond paste with the sugar and half of the
eggs. Beat in the butter gradually, then gradually add the remaining
eggs. Cream all of the ingredients until light. Add the flour all at
once and mix until all the elements adhere. Do not over mix.

Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube
(Ateco 4). Bake for about 15 minutes. Cool on the pans

Yield: about 72, 2 inch cookies


Yields
1 servings

Mini Morsel Granola Cookies

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Ingrients & Directions


2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1 c Butter, softened
1 1/4 c Firmly packed brown sugar
2 Eggs
1 pk NESTLE Toll House semi-sweet
-chocolate mini morsels
2 c Granola cereal
1 c Raisins

Prehea oven to 375’F. In small bowl, combine flour, baking powder, baking
soda and cinnamon; set aside.

In large mixer bowl, beat butter and brown sugar until creamy. Beat in
eggs. Gradually beat in flour mixture. Stir in Nestle Toll House
semi-sweet chocolate mini morsels, granola and raisins. Drop by rounded
measuring tablespoonfuls ont ungreased cookie sheets.

Bake 9-11 minutes until edges are golden brown. Let stand on cookie sheets
5 minutes. Remove from cookie sheets; cool.

Makes about 4 dozen cookies.

From Favorite All Time Recipes – Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

Yields
48 Servings

Pistachio Sugar Cookies

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Ingrients & Directions


1/2 c Butter 1 1/4 c Sifted flour
1 c Sugar 1 ts Baking powder
1 lg Egg 1/4 ts Salt
1 ts Vanilla 1/3 c Finely chopped pistachios

The whole kitchen will smell wonderful. These freeze well if tightly
wrapped.

In a large bowl, cream butter and sugar until soft and fluffy; beat
in egg and vanilla. Combine flour, baking powder and salt; add to
creamed mixture and mix well. Chill dough thoroughly.

Preheat oven to 375. Roll dough out to 1/4-inch thick on lightly
floured board. Cut with cookie cutters and arrange on ungreased
cookie sheets. Sprinkle chopped pistachios on top; press down lightly.

Bake at 375 for about 5 minutes or until edges start to brown.
Remove to wire racks to cool.

Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA

Randy Shearer

Yields
1 servings

Granny’s Favorite Sprite Cookies (m_c-tx)

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Ingrients & Directions


1 lb Butter (or margarine)
2 c Sugar
4 Egg yolks
1 tb Cream (or milk)
5 c Flour
1 ts Almond extract (or vanilla)

Cream butter and sugar; add egg yolks and cream. Fold in flour and
add extract. Put dough in cookie press. Deposit cookies on sheet or
pan. Bake in oven for 10 to 20 minutes or until brown at 375 . Makes
about 8 dozen.

Yields
48 Servings

Don Chaney’s Cheesecake

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Ingrients & Directions


-CRUST-
6 T Butter, melted 3 T Sugar
1 t Cinnamon 2 C Graham cracker crumbs

FILLING
24 oz Cream cheese, at 3 lg Eggs, at room
-room temperature -temperature
1 C Sugar 1/2 t Vanilla extract

TOPPING
2 C Sour cream 3 T Sugar
1/2 t Vanilla

Preheat oven to 375 degrees F. Mix crust ingredients. Press into
springform pan on bottom and sides.

Mix filling ingredients and pour into pan. Make sure all ingredients are
room temperature. Bake 30-35 minutes, or until slightly browned.

Remove cake from oven and increase oven temperature to 500 degrees F. Mix
topping ingredients and gently spread on top of cake. Return cake to 500
degree F. oven for five mins. Remove from oven, cool to room temperature,
and chill overnight. Serve cold.

NOTES:

* Ultimate cheesecake — This recipe is the original creation of a
co-worker, Don Chaney. I consider myself a cheesecake gourmet, and I rate
this recipe as 8.5 out of 10 (However, there are no 10s). The recipe is so
simple, I almost feel guilty serving it.

* Variations: Crush some walnuts into the crust. Pour a can of cherry or
blueberry pie filling over the chilled cake, then chill again. Put about
2-3 T of your favorite liqueur into the cake filling.

: Difficulty: easy to moderate.
: Time: 10 minutes preparation, 40 minutes baking, overnight cooling.
: Precision: measure the ingredients.

: Brian G. Gordon
: CAE Systems Division of Tektronix, Inc., Santa Clara CA
: tektronix!cae780!gordon {ihnp4, decwrl}!amdcad!cae780!gordon
: {hplabs, resonex, qubix, leadsv}!cae780!gordon

:
Yields
1 cake

Blueberry Muffins (cake M

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Ingrients & Directions


17 1/2 lb CAKE MIX YELLOW #10
6 3/8 lb PIE FIL BLUEBERRY #10

PAN: 12-CUP MUFFIN PAN TEMPERATURE: 375 F. OVEN

1. PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. USE
THAWED FROZEN BLUEBERRIES OR DRAIN AND RINSE CANNED, BLUEBERRIES.
DRAIN THOROUGHLY. FOLD INTO BATTER.

2. FILL EACH WELL GREASED MUFFIN CUP 2/3 FULL (1 NO. 16 SCOOP).

3. BAKE 25 MINUTES OR UNTIL DONE.

Recipe Number: D03801

SERVING SIZE: 2 MUFFINS

From the Army

Yields
100 Servings

Dried Apple Cakes

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Ingrients & Directions


1/2 lb Dried apples, chopped
4 c Water
1 c Sugar
Recipe Dry Baking Mix
1 1/2 c Sourdough Starter
1/2 c Brown sugar
1 ts Cinnamon
1/2 ts Nutmeg
1/4 c Butter

Cook dried apples in 4 cups water until tender.Drain and save juice.
Measure 2 cups juice, adding water if needed. Mix 1/4 cup sugar with Dry
Baking Mix;stir in Sourdough Starter to moisten flour. Turn out onto a
floured surface, knead lightly;pat or roll to a 12X18 inch rectangle.
Sprinkle with apples. Roll, starting at short end;cut into 12 slices. Put
remaining sugar, brown sugar, cinnamon, nutmeg, butter and the 2 cups apple
liquid into a large deep skillet. Bring to a boil. Gently lower apple
slices into hot syrup. Bake in a 375 deg. oven for 35-40 mins.

From

Yields
12 Servings

Strawberry Shortcake

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Ingrients & Directions


1 1/2 pt Strawberries; hulled, and
Quartered lengthwise
1/4 c Granulated sugar; or to
-taste
1/2 c Well-chilled heavy cream
3 tb Sour cream
1 tb Confectioners’ sugar; or to
-taste
1/2 ts Vanilla
4 Cream Biscuits; see * Note

* Note: See the “Cream Biscuits” recipe which is included in this
collection.

In a large bowl combine the strawberries and the granulated sugar and with
a potato masher, mash the berries gently until they release their juices,
being careful not to crush them to a pulp. Let the mixture stand at room
temperature, stirring occasionally, for 1 hour. In a bowl beat the heavy
cream with the sour cream and the confectioners’ sugar until it holds a
soft shape and beat in the vanilla. Split the Cream Biscuits horizontally
with a fork, arrange the bottom halves on 4 plates, and spoon the
strawberry mixture over them. Top the strawberry mixture with some of the
whipped cream and arrange the biscuit tops on the cream. Serve the
remaining cream separately. This recipe yields 4 servings.


Yields
4 servings