Peanut Butter Fudge

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Ingrients & Directions


3 tb Cocoa
1 c Milk
3 c White sugar
2 tb Molasses
1/2 Stick butter

Cook until it forms a soft ball when dropped in water. Then add 1/2 jar
peanut butter (about 1 cup) and 1/2 jar marshmallow fluff 7 oz. size (about
1 cup) and 1 teasp. vanilla. Beat until you think it is ready to pour. If
it doesn’t get stiff set the pan of fudge in cold water and beat.


Yields
1 Servings

Smith College Fudge

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Ingrients & Directions


1 c Granulated sugar, 1 cup
-brown sugar–firmly packed,
-1/4 cup molasses,
1/2 c Light cream, 2 squares (2
-oz) unsweetened chocolate,
1/4 c Butter
1 1/2 ts Vanilla

Combine the 2 sugars, molasses, cream and coarsely chopped chocolate
in a saucepan. Cook over a moderate heat, stirring until sugar and
chocolate have melted. Continue cooking, WITHOUT STIRRING, until
mixture reaches 238 degrees or until a few drops tested in cold water
form a soft ball. Remove from heat, stir in butter and vanilla, cool
slightly, then beat until fudge begins to harden. Pour onto a buttered
platter and cut into squares before the fudge is completely hard.
Makes about 1 1/4 lbs.

Yields
1 Servings

Chocolate Brownie Drop Cookies

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Ingrients & Directions


6 oz Unsweetened chocolate
1/2 c Unsalted butter
1 3/4 c Sugar
4 lg Eggs
1 ts Vanilla
1 1/4 c Flour
3/4 c White and dark chocolate
-chips
1/4 c Toasted ground pecans;
-(optional)

Preheat the oven to 350 degrees. Place the chocolate and butter in a
large metal bowl set over a pan of simmering water. When the
chocolate is just melted, remove from the heat. Add the sugar and mix
well. Add the eggs and vanilla and mix well. Add the flour, chips and
pecans, and mix well. Drop by large spoonfuls onto a well-greased
sheet pan. Bake 7 to 10 minutes, or just until the cookies are set.
Let cool on the pan at least 5 minutes, then remove.

Yield: 2 dozen large cookies


Yields
1 servings

Auntie Van’s Christmas Cookies

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Ingrients & Directions


2 c Granulated sugar
1 c Butter, softened
2 Eggs
1 ts Vanilla
5 c All-purpose flour
1 ts Baking soda
1 c Sour cream

COFFEE FROSTING
1 tb Instant coffee granules
1 tb Hot water
6 tb Butter, softened
1 ts Vanilla
3 c Sifted powdered sugar
1/3 c Whipping cream

Beat granulated sugar and 1 cup butter in large bowl until light and
fluffy. Blend in eggs and 1 teaspoon vanilla. Combine flour and baking
soda; add alternately with sour cream, mixing well after each addition.
Refrigerate 6 hours or overnight. Divide dough into 4 pieces. Roll out 1
piece on lightly floured surface to 1/8″ thickness (keep remaining dough
refrigerated). Cut into desired shapes; place on ungreased cookie sheets.
Bake at 375 for 10-12 minutes or until bottoms are golden brown. Repeat
with remaining dough. Cool completely. Frost with Coffee Frosting.

Makes 6 dozen cookies.

COFFEE FROSTING: Dissolve coffee granules in water. Beat 6 tablespoons
butter in medium bowl until soft. Stir in coffee mixture and 1 teaspoon
vanilla. Add powdered sugar; mix until well combined. Gradually add cream
until good spreading consistency.

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
72 Servings

Tips For Storing & Freezing Cookies *

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Ingrients & Directions


-PATTI – VDRJ67A-

-COOKIE HINTS-

STORING AND FREEZING COOKIES: 1). Separate soft and crisp textured
cookies for storage. Soft cookies should be kept in tightly covered
containers. Crisp cookies may be stored in a cookie jar or container
with loose fitting lid in a dry climate. In humid climate, store
crisp cookies in a tightly covered container.
2). If soft cookies begin to dry out, add a piece of apple or bread
to the container to help them retain moisture. If crisp cookies
become soggy and are not decorated, heat in a 300~ oven for 3-5
minutes to crisp them.
3). Store frosted cookies and thumb print cookies in a single layer
in a tightly covered container. If need be for space, layer cookies
between waxed paper to protect.
4). Bar cookies may be stored, tightly covered, in baking pan. Some
may require refrigeration because of ingredients in them.
5). Unbaked cookie dough can be refrigerated for up to one week or
frozen for up to 6 weeks. Rolls of dough should be sealed tightly in
plastic wrap; other doughs should be stored in airtight containers.
6). Crisp cookies freeze better than soft cookies. Bars and brownies
are an exception to this rule since they freeze extremely well.

7). Freeze unfrosted cookies from 9-12 months. Separate layers with
waxed paper or plastic wrap.
8). Freeze frosted cookies uncovered until they are firm. Then pack
them in airtight container lined with plastic wrap or foil. They can
be frozen for 2-3 months.
9). Cardboard containers are not recommended for storage as the
flavor and aroma from the box may be absorbed by the cookies.
10). Frozen cookies thaw in about 10 minutes at room temperature.

Yields
1 Servings

Almond Cookie Shells

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Ingrients & Directions


3 lg Egg whites
2 tb Sugar
2 tb Flour
1/2 c Almonds, sliced, toasted

Put the egg whites in a bowl and beat them briefly.

Add the sugar and flour, then whisk. Stir in the almonds.

Butter a sheet pan and spoon tablespoons of mixture onto the pan.
Spread the spoonfuls on the sheet slightly with the back of a spoon
to form circles about 2 inches apart.

Bake in a 350 F oven for 5 – 7 minutes. Remove from oven and
while still hot, you can mold the cookies into small cups by placing
them over small cups, or shot glasses, or even the back of a muffin
tin. Set aside to dry.

When dry, the almond cookies can be eaten as is, or in my
favorite way which is to fill them with mousse of some kind – or even
ice cream or yogurt (if you eat hurriedly before they soften.) 😉


Yields
6 Servings

Bourbon Whiskey Cake

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Ingrients & Directions


1 lb Candied cherries, chopped
1 pt Bourbon
2 c Granulated sugar
6 Egg yolks, beaten
1 lb Walnuts, chopped
1 ts Gound cinnamon
1 pn Allspice
1 ts Baking powder
1/2 lb Golden raisins
1/2 lb Chopped dates
1 1/2 c Butter, softened
1 c Light brown sugar
5 c Sifted all-purpose flour
1 ts Ground nutmeg
6 Eggwhited, stiffly beaten

Recipe from:Our Christmas Tradition by Doris Draper

Soak fruit in Bourbon in a bowl a couple of days before you plan to make
cake. Cream butter and sugars until fluffy; add eggyolks, and beat well.
Stir in the fruit and Bourbon. Combine flour, spices and baking powder to
cream mixture, mix well. Gently fold in eggwhites. Gently fold in nuts.
Pour batter in 10-inchtube or bundt pan, greased and floured. Bake in
pre-heated 275 F. oven for 3 to 3 1/2 hours. Test for doneness by inserting
toothpick gently into center of cake. Cake is done whn toothpick comes out
clean. Wrap in a Bourbon soaked cheesecloth when cold. Then in foil. Age
for at least 2 weeks, before cutting.

Yields
1 Servings

Earthquake Cake #2

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Ingrients & Directions


1 c Coconut
1 c Pecans
1 Box German chocolate cake
-mix
1 lb Powdered sugar plus
1 -(up to)
2 c Powdered sugar
1 pk (8-oz) cream cheese
1 Stick butter

From: C585HUC@SEMOVM.SEMO.EDU (“G. H.”)

Date: 9 Feb 1995 08:56:57 -0500

Place coconut and pecans in greased pan (11×14). Mix cake mix according to
package directions and spread on top of the coconut and pecans. (Use
shredded coconut and chopped pecans, but not too finely chopped.) Mix
butter, cream cheese, and powdered sugar together; spoon on top of the cake
mix. Bake at 350 for 40-45 minutes, and cool before serving.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
16 Servings

The Famous Bacardi Rum Cake

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Ingrients & Directions


-MARY WILSON BWVB02B
1 c Pecan or walnuts chopped
1 pk Yellow cake mix* (18 1/2 oz)
1 pk Jell-O Vanilla Instant*
– Pudding and Pie Filling
– (3 1/4 oz)
4 Eggs
1/2 c Cold water
1/2 c Wesson oil
1/2 c Bacardi dark rum (80 proof)

-GLAZE-
1/4 lb Butter
1/4 c Water
1/2 c Bacardi dark rum (80 proof)

*Note: If using yellow cake mix with pudding already in the mix; omit
instant pudding, use 3 eggs instead of 4; 1/3 cup oil instead of 1/2.

Preheat oven to 325~F. Grease and flour 10″ tube or 12-cup Bundt pan.
Sprinkle nut over bottom of pan. Mix all cake ingredients together. Pour
batter over nuts. Bake 1 hour. Cool. Invert on serving place. Prick top.
Spoon and brush glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat till glaze is used up.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5
minutes, stirring constantly. Remove from heat. Stir in rum.

Optional: Decorate the top with border of sugar frosting or whipped
cream (several little dollops) and sprinkle with shredded milk chocolate on
each dollops.


Yields
10 To 12