Creamy First-dowh Fudge

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Ingrients & Directions


1 1/4 c Graham cracker crumbs -Condensed Milk (14 oz; NOT
1/4 c Sugar -evaporated milk)
1/3 c Margarine or butter, melted 1 1/2 t Vanilla extract
3 c Hershey’s Semi-Sweet 1 pk Cream cheese, softened (3oz)
-Chocolate Chips 1 c Chopped nuts
1 cn Eagle Brand Sweetened

Preheat oven to 375’F. Line 9″ square pan with aluminum foil. Combine
crumbs, sugar and margarine; press firmly on bottom of prepared pan.
Bake 8 minutes. Cool. In heavy saucepan, over low heat, melt
Hershey’s Chocolate Chips with Eagle brand and vanilla. Remove from
heat; stir in cheese until well blended. Stir in nuts. Spread over
prepared crust. Chill 2 hours or until firm. Lift fudge from pan onto
cutting board; peel off foil and cut into squares. Store covered in
refrigerator.

Prep time: 15 minutes.


Yields
2 pounds

Black & White Fudge

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Ingrients & Directions


3 c Sugar
4 tb Cocoa

1 1/2 tb White corn sirup
1 tb Vanilla
2 tb Butter or butter
-substitute
1 1/2 c Cream

Black part:

Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234
~ 238 F). Cool to room temperature. Add butter and flavoring. Beat
until creamy. Pour into well-buttered pan.

White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream
1 Tbsp vanilla 2 Tbsp butter or butter substitute

Combine and cook as for black part. When cool, beat until creamy,
then pour over black part. Nuts may be added if desired. The two
portions will not run together but will cut out together. Cut in
small squares. Mary Sanborn, Cherokee, IA.

Yields
6 Servings

Cookies In Syrup (sheqerpare)

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Ingrients & Directions


2 c Sugar
3/4 c Butter; softened
2 Egg yolks
2 c Flour
1/4 ts Baking soda
3/4 c Water
1/4 ts Vanilla extract
2 Whole cloves -; (to 3)

Mix 1 cup sugar and butter in bowl. Add yolks and stir until smooth.
Add flour and baking soda and stir until soft dough forms. Roll out
dough. Cut into 2-inch rounds. Place on baking sheets and bake at 350
degrees until pale gold, 20 minutes. Meanwhile, make syrup. Bring
remaining 1 cup sugar and water to boil in saucepan and cook until
syrup spins a long thread, 10 to 15 minutes. Remove from heat and
season with vanilla and cloves to taste. Remove cookies from oven
when golden and cool. Pour hot syrup over cookies. Serve at room
temperature. Yields about 30 (2-inch) cookies.

Each cookie: 124 calories, 48 mg sodium, 31 mg cholesterol, 5 grams
fat, 19 grams carbohydrates, 1 gram protein, 0.02 gram fiber


Yields
30 servings

My Favorite Ice Box Cookies

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Ingrients & Directions


1 lb Dark brown sugar
1 Egg
2 pk English walnuts,chopped fine
1/2 lb Butter
1 ts Vanilla
2 c Sifted flour

Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until
well mixed. Add flour. Make into one or two rolls and refrigerate.

When ready to bake, cut in thin slices (size and thickness of half
dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend
to burn easily. Cool 30 seconds before removing from cookie sheet.

Mrs. Henry D. Chaplin

From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

Yields
1 Servings

Chinese New Year’s Cookies

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Ingrients & Directions


6 oz Pkg semi-sweet
-chocolate bits
6 oz Pkg butterscotch pieces
3 oz Can Chinese noodles
7 1/2 oz Can salted Spanish Peanuts

Melt chocolate and butterscotch bits over hot water. Add noodles and
peanuts. Drop by spoonful on wax paper. Keep minture hot while spooning.
Chill. Yield about 4 dozen.

From

Yields
4 Dozen

Walk To School Cookies

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Ingrients & Directions


2 c Softened butter
4 c Flour
1 c Pecans
1 c Sugar
1 ts Vanilla

CREAM TOGETHER BUTTER AND SUGAR. ADD FLOUR AND VANILLA AND MIX WELL.
PAT INTO SEVERAL LONG ROLLS AND PLACE IN REFRIGERATOR TO CHILL. SLICE
AND BAKE ON COOKIE SHEETS IN 325 DEGREE OVEN FOR 10-12 MINUTES.
REMOVE FROM OVEN AND SPRINKEL WITH POWDERED SUGAR IF DESIRED. (RECIPE
COMES FROM PAT PRIEST, A “BUNCO BUDDY”)

Yields
48 Servings

Orange Sugar Cookies

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Ingrients & Directions


2 c All-purpose flour
1 1/2 ts Baking soda
1/2 c FLEISCHMANN’S Margarine,
-softened
1 c Sugar
2 ts Grated orange peel
1 ts Vanilla extract
1/4 c EGG BEATERS 99% Real Egg
-Product
Additional sugar (opt)

In small bowl, combine flour and baking soda; set aside.

In medium bowl with electric mixer at medium speed, beat margarine, 1
cup sugar, orange peel and vanilla until creamy. Add egg product;
beat until smooth. Gradually stir in flour mixture utnil blended.
Cover; chill dough 1 hour.

Shape dough into 42 (3/4″) balls; roll in additional sugar if desired.
Place on lightly greased baking sheets, about 2″ apart. Bake at
375’F. for 8-10 minutes or until light golden brown. Remove from
sheets; cool on wire racks.

Makes 3 1/2 dozen cookies.

Yields
42 Servings

Buckwheat Pancakes

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Ingrients & Directions


2 Egg whites or 1/4 cup
–cholesterol-free egg prod.
1/2 c Buckwheat flour
1/2 c Whole wheat flour
1 c Skim milk
1 tb Sugar
2 tb Vegetable oil
3 ts Baking powder
1/2 ts Salt
1/4 c Wheat germ or wheat

-bran

Beat egg whites with hand beater in medium bowl until
foamy. Beat in remaining ingredients except wheat germ
just until smooth. Spray griddle or 10-inch skillet
with nonstick cooking spray. heat griddle over medium
heat or to 375. For each pancake, pour about 3
tablespoons batter onto hot griddle. Cook pancakes
until puffed and dry around edges. Sprinkle each
pancake with about 1 teaspoon wheat germ. Turn and
cook other sides until golden brown.

From

Yields
10 Each

Easy White Chocolate Cake

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Ingrients & Directions


1 pk White cake mix w/ pudding
4 Egg whites
1 1/4 c Water
1 c White chocolate; melted

Mix first 3 ingredients as usual. Measure chocolate
and then melt. Add to cake batter. Then follow
directions on cake box as usual. This is great with
raspberry filling.

From

Yields
8 Servings

Ugly Cake

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Ingrients & Directions


-Tracy Dale-WGRG95A
1 pk Yellow cake mix
3 Eggs
1 lb Confectioner’s sugar
8 oz Cream cheese

Mix yellow cake mix, 1 egg and 1 stick of butter together with electric
mixer until all luimps are gone.
Take this mixture and put it in the bottom of a galss 13×9″ pan, that has
been greased and floured– press the m,ixture to the bottom… so it kind
of forms to the bottom of the pan, like a normal cake mix would. Then mix
the other 2 eggs, the cream cheese and the one pound of confectioner’s
sugar. Pour this mixture on top of the cake mix mixture. Put his in the
oven, preheated at 325 F, and bake for approxiamtely 30-45 minutes. You can
tell when this is done when the top is light to medium brown, bubly and the
cake mix has risen and browned on the edges.


Yields
1 Servings