Yummy Fudge (haag)

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Ingrients & Directions


1/2 Cube of butter 2 pk Chocolate bits
4 c Sugar 20 ea Marshmallows
2 ea Small cans milk (evaporated)

Melt butter and marshmallows in top of double boiler. Boil sugar and
milk briskly for 2 minutes. Remove from heat, add chocolate bits and
marshmallows mixture. Stir until chocolate bits are dissolved, add
some nuts, and pour into pan to set.

From the Kitchen of: Minnie Haag (Alvadore Christian Church Cookbook)
Shared by: Gary & Margie Hartford, Eugene, OR (1:152/19)


Yields
36 servings

French Fudge

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Ingrients & Directions


13 oz (1) cn Skim evaporated milk;
2 tb Cornstarch;
1 tb Liquid sugar replacement;
1/2 c Chocolate chips;
3 oz Cream cheese; softened
1 1/2 ts Vanilla extract;

Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store in
refrigerator.

Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;


Yields
64 Candies

Cornmeal Cookies R T

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Ingrients & Directions


1 c I Can’t Believe It’s Not
-Butter Light –Softened,
-*Note
1 1/4 c Sugar; **Note
1/2 c Egg Beaters 99% Egg
-Substitute, ***Note
1 Egg
2 ts Vanilla; ****Note
2 2/3 c Flour
1 c Yellow Cornmeal
1 ts Ground Nutmeg
1 ts Baking Powder
1/2 ts Salt
1 c Chopped Dried Bing Cherries;
-*****Note

*NOTE: Original recipe used 1 butter softened

**NOTE: Original recipe used 1 1/2 C sugar

***NOTE: Original recipe used 3 regular eggs

****NOTE: Original recipe used lemon extract

*****NOTE: Original recipe used chopped raisins

Preheat oven to 400 deg F. Mix butter and sugar until creamy. Beat in eggs
and lemon extract. Mix dry ingredients; add to creamed mixture. Stir in
raisins. Drop by teaspoonfuls onto greased baking sheet, about 2 inches
apart. Bake for about 10 minutes or until lightly browned. Remove from
baking sheet while warm. Cool on rack.

Makes 4 dozen

I made them using cherries and vanilla since I didn’t have any lemon
extract in the cabinets. I decided to use the cherries instead of the
raisins as it made a better flavor combination then the raisins with the
vanilla.

Jeff and I thought these are great. Very quick and easy to put together and
eat!!g

Entered into

Yields
48 Servings

No Bake Peanut Butter Cookies

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Ingrients & Directions


—A—
2 c Sugar
1 Cube margarine
3/4 c Peanut butter
1/2 c Milk
3 c Quick oatmeal

—B—
3 c Quick oatmeal
3/4 c Peanut butter

(Victoria Grande)

Cook all (A) together for 1 1/2 minutes. Remove from stove and add (B).

Stir well and drop by teaspoonful on waxed paper.


Yields
1 Servings

Chocolate Chip Butter Cookies

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Ingrients & Directions


1 lb Butter or margarine
Powdered sugar
1/2 ts Salt
2 ts Vanilla
4 1/2 c Flour
12 oz Semisweet chocolate pieces

Cream butter and 2 cups powdered sugar. Add salt, vanilla and flour. Mix to
blend. Stir in chocolate pieces. Pinch off pieces of dough. Roll into
1-inch balls and flatten with fork on baking sheet. Bake at 350F 15
minutes. Sprinkle with powdered sugar while hot.

From

Yields
64 Servings

White Chocolate Brownies (cookiemania)

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Ingrients & Directions


6 tb Unsalted butter
8 oz Grated white chocolate
2 Eggs
1/2 c Sugar
1 tb Vanilla
1 c Flour
1 c Heaped semi-sweet choc chunk

1. Preheat oven to 350. Grease and flour an 8 inch square baking
pan. Melt butter and 4 oz of white chocolate together in top of
double boiler over hot water. When melted remove from heat and add
balance of white chocolate. Stir to blend well. Set aside.

2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and
butter mixture, vanilla and flour. Beat just until smooth. Add
chocolate chunks and mix in by hand — do not beat.

3. Pour into prepared pan and bake 35 minutes or until toothpick
inserted in center comes out clean. Cool on wire rack. Cut into
squares or bars.

from: _Cookiemania_

Yields
24 Servings

Kringles Cookies *** Jo

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Ingrients & Directions


2/3 c Crisco butter flavored’
1 ts Vanilla
1 1/2 ts Baking powder
3/4 c Sugar
2 c All purpose milk
1/4 ts Salt
1 tb Plus
1 ts Milk

Cream Crisco ,sugar, milk, and vanilla in large bowl
at medium speed of mixer until well blended. Beat in
egg. Combine flour,baking powder and salt. Mix into
creamed mixture. Cover and refrigerate several hours
or overnight. Heat oven to 375 degrees. Cut in
desired shapes. Place 2 inches apart on ungreased
baking sheet. Sprinkle with colored sugar. Bake at 375
for 7 to 9 minutes. Cool slightly and remove to
cooling rack. Hint; floured pastry cloth and rolling
pin cover make rolling out dough eas

Yields
3 Servings

Butter Sponge Cake

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Ingrients & Directions


1 c Sifted cake flour
1 ts Baking powder
1/2 c Milk
1/4 c Butter or margarine
6 Egg yolks
1 c Sugar
1/2 ts Vanilla

From: Nanette Blanchard (nanetteb@csn.org)

Date: Wed, 7 Jun 1995 15:19:48 GMT

Sift together flour and baking powder. Heat milk and butter till butter
melts; keep hot. Beat egg yolks till thick and lemon-colored; gradually add
sugar, beating constantly. Add vanilla. Add flour mixture; stir just till
mixed. Gently stir in the hot milk mixture. Bake in greased and floured
9x9x2-inch pan at 350 degrees for 30 to 35 minutes. Don’t invert; cool in
pan.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Yields
9 Servings

Eggless, Milkless, Butterless Cake

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Ingrients & Directions


1 c Brown sugar
1 c Water
1 c Raisins
2 Level tbsp. drippings
1/2 ts Salt
1 1/2 c Sifted all-purpose flour
3/4 ts Soda
1/2 ts Ginger
1 ts Cinnamon

Cook together sugar, water, raisins, drippings and salt. Let cool. Sift
together flour, soda, ginger and cinnamon. Stir into the cooled cooked
mixture. Mix well. Bake 1 hour at 350F in a greased loaf pan. To make a
delicious fruit cake add a cup of chopped dates, 1 cup mixed peel, 1/2 cup
nuts or drop by teaspoonfuls on a cookie sheet and bake 15 minutes.

Yields
1 Servings

Walnut Griddle Cakes With Orange Butter

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Ingrients & Directions


ORANGE BUTTER
1/2 c Unsalted butter; room
-temperature (1
; stick)
1 tb Grated orange peel
2 ts Orange juice

GRIDDLE CAKES
3/4 c All purpose flour
3/4 c Whole wheat flour
2 tb Brown sugar
1 3/4 ts Baking powder
1/2 ts Salt
2 1/4 cups low-fat milk; up to
-2
1 lg Egg
1 lg Egg white
2 tb Unsalted butter; melted (1/4
-stick)
2/3 c Chopped walnuts
Nonstick vegetable oil spray
Warm maple syrup

FOR ORANGE BUTTER:

Mix all ingredients in small bowl; set aside.

FOR GRIDDLE CAKES:

Sift first 5 ingredients into medium bowl. Whisk 2 cups milk, egg, egg
white and butter in large bowl to blend. Whisk in dry ingredients. Thin
with remaining 1/4 cup milk if too thick. Mix in walnuts.

Preheat oven to 200F. Spray non-stick griddle or skillet with oil spray.
Heat over medium heat. Working in batches, pour batter onto griddle by
scant 1/4 cupfuls. Cook until bubbles appear and bottoms of griddle cakes
are golden, about 3 minutes. Turn and cook until bottoms are golden, about
2 minutes. Transfer to baking sheet. Keep warm in oven. Serve with orange
butter and maple syrup.

Serves 4.


Yields
1 servings