Mama’s Hot Fudge Sauce

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Ingrients & Directions


2 c Sugar 2 c Milk
1/3 c Cocoa 2 tb Butter
1/4 c Flour 1 1/2 t Vanilla
1/4 t Salt, optional

Mix dry ingredients in med. saucepan. Stir well. Slowly add
milk to dry ingredients, stirring well after each addition. Add
butter. Bring to a boil; reduce heat. Cook 8 minutes, stirring
constantly. Remove from heat and add vanilla. Makes about 3 cups.


Yields
3 cups

Golden Fudge

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Ingrients & Directions


1 c WHIPPING CREAM*
1/2 c WATER
1/4 c LIGHT CORN SYRUP
3 tb BUTTER
3 c GRANULATED SUGAR
1/2 ts SALT
1 ts VANILLA

*Note: Evaporated milk may be substituted for the whipping cream if
desired. Butter an 8-inch square baking pan; set aside. In a heavy
4-quart saucepan, combine milk, water, corn syrup, butter, sugar and
salt. Place over medium-high heat and stir with a wooden spoon until
mixture comes to a boil. Clip on candy thermometer. Stirring
constantly, cook to 238 F (115 C) or soft-ball stage. Remove from
heat. Without stirring, pour vanilla over mixture. Leaving
thermometer in the pan, cool mixture to 110 F (45 C). Remove
thermometer. Using a wooden spoon, stir mixture for several minutes
until it starts to thicken and lose its gloss. Scrape into prepared
pan. Refrigerate 4 hours or until firm. Cut into 1-inch squares.
VARIATIONS Cherry Fudge – Cut 32 candied cherries in half. Mark fudge
into 1-inch pieces. While fudge is still warm, place 1 cherry half on
top of each piece. Nut Fudge – Stir in 1 cup walnuts, pecans or
peanuts before pouring into pan. Cherry Nut Fudge – Stir in 1/2 cup
chopped candied cherries and 1/2 cup unsalted nuts before pouring
into pan. Coconut Fudge ~ Stir in 3/4 cup coconut before pouring into
pan. Pineapple-Coconut Fudge ~ Stir in 1/3 cup chopped candied
pineapple, 1/2 teaspoon pineapple extract and 1/2 cup coconut before
pouring into pan. Lemon or Orange Fudge ~ Stir in 1 teaspoon lemon or
orange extract and 4 drops of food coloring before pouring into pan.
Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.

Yields
64 Servings

Crisp Cookies

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Ingrients & Directions


1 c Butter or other shortening
2 c Sugar
3 Egg, well beaten
1/2 c Milk
1/2 ts Salt
4 c Flour
2 ts Baking powder
1 ts Cinnamon
1 ts Nutmeg

Cream the butter, add the sugar gradually, and cream mixture until light.
Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt,
baking powder and spices and add alternately with the milk. Add more flour
to stiffen may require up to 5 cups flour). Chill for several hours. Roll
very thin and cut with cookie cutters. Put on greased baking sheet and bake
at 450-F about 7 minutes.

Yields
1 Servings

Oatmeal Cookies Mix

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Ingrients & Directions


2 c WATER
10 lb –

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. PLACE OATMEAL COOKIE MIX AND CONTENS OF SODA POUCHES IN MIXER BOWL.
ADD 2 CUPS WATER; BLEND WELL.

2. DROP ABOUT 1 LEVEL TBSP DOUGH IN ROWS, 5 BY 7, ON LIGHTLY GREASED PANS.

3. BAKE FOR 12 MINUTES OR UNTIL LIGHTLY BROWNED.

4. LOOSEN COOKIES FROM PANS WHILE STILL WARM.

Recipe Number: H02304

SERVING SIZE: 2 EA

From the Army

Yields
100 Servings

Chocolate Chip Oatmeal Cookies #2

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Ingrients & Directions


3/4 c Flour
1 1/2 c Rolled oats
1/2 ts Baking soda
1/2 ts Salt
1 Stick butter
1/2 c Granulated sugar
1/2 c Dark brown sugar
1 Egg
1/2 ts Vanilla
1 tb Kahlua
1 pk (6-oz) chocolate chips

From: JOY HOGLEY jih@acpub.duke.edu

Date: Thu, 27 Jan 1994 17:29:15 -0500

Preheat oven to 350. In a small bowl stir together the flour, oatmeal,
baking soda, and salt. In a large bowl beat butter and sugars until creamy.
Add the egg, vanilla, and Kahlua. Then add the flour mixture, then the
chocolate chips. Put balls of dough 2 inches apart on greased cookie
sheets. Bake 10 to 12 minutes. Let stand for 2 minutes before taking them
off the sheet. From “365 great cookies and brownies” by Joanne Lamb Hayes
and Bonnie Tandy Leblang.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

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

Yields
24 Servings

Butter Cookies

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Ingrients & Directions


1 c butter 3 tb lemon juice
3/4 c vegetable oil 2 tb vanilla
1/2 c honey 1/2 ts almond extract
5 c flour 1 ea egg white, whipped
4 ea egg yolks

Cream butter, oil and honey. Cut in flour with fork until size of
marbles. Add egg yolks, lemon juice, vanilla and almond extract. Chill 2
hours. Roll to 1/4″. Cut dough with floured cookie cutters or make
balls. Brush with egg white. Bake on oiled cookie sheets at 325 degrees,
10-12 minutes. Makes approximately 60 cookies.

Yields
30 servings

Peanut Butter & Jelly Cookies

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Ingrients & Directions


1/2 c Butter Or Margarine
3/4 c Peanut Butter
1/2 c Sugar
3/4 c Brown Sugar; Firmly Packed
1 lg Egg
1 1/2 c Unbleached All-Purpose Flour
1/2 ts Baking Soda
1/2 ts Baking Powder
1/4 ts Salt
1 ts Vanilla Extract
Jam Or Jelly

Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla
together, blending well. Blend in the flour, baking soda, baking
powder, and salt, beating until well mixed. Cover and chill for 1
hour. Heat the oven to 375 Degrees F. Shape the dough into 1-inch
balls and place 3 inches apart on lightly greased cookie sheets. With
your thumb press deeply into the center of each ball. Bake for 10 to
12 minutes or until set but not hard. Let cool. Spoon small amounts
of jam or jelly into each thumbprint

Yields
12 Servings

Cake And Wine Pudding (kucha Un Wei)

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Ingrients & Directions


Macaroons
Sponge cake
*or:
Lady fingers
1 pt Wine
1 ts Cornstarch
3 Egg yolk
3 ts Sugar
3 Egg white
1/2 c Nuts, chopped

Place pieces of sponge cake, lady fingers or similar cake into an
earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the wine.
Mix the cornstarch and sugar together and slowly add the wine. Beat the
yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour over
the cake and let cool. When cool, cover with the stiffly beaten egg whites
and sprinkle with the chopped nutmeats. Bake at 325-F for a few minutes to
brown. Serve cold.

Yields
1 Servings

Espresso Hazelnut Cheesecake – Bon Appetit

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Ingrients & Directions


-CRUST-
8 1/2 oz Butter biscuit cookies
1/2 c Hazelnuts; toasted, husked
2 tb Sugar
1 ts Cinnamon
5 tb Unsalted butter; melted

FILLING
2 lb Cream cheese; room
-temperature (lowfat OK)
1 1/4 c Sugar
4 lg Eggs
1 c Sour cream
1/2 c Plus 2/3 cup chilled
-whipping cream
3 tb Instant espresso powder
2 tb Warm water
2 ts Vanilla
3/4 c Hazelnuts toasted; husked,
-coarsely chopped
Chocolate covered espresso
-beans for garnish

For Crust: Preheat oven to 350 degrees. Generously butter bottom and sides
of 9″ diameter springform pan with 2 3/4″ high sides. Carefully wrap
outside of pan with double layer of foil. Finely grind cookies, hazelnuts,
sugar, and cinnamon in processor. Add butter: process until moist clumps
form. Press crumb mixture onto bottom and up sides of pan. Chill while
preparing filling.

For Filling: Using electric mixer, beat cream cheese in large bowl until
well blended. Add eggs one at a time, beating just until blended and
scraping down sides of bowl after each addition. Beat in sour cream and 1/2
cup cream. Stir espresso powder and 2 tablespoons water in small bowl until
powder dissolves. Add to filling and beat until blended. Beat in vanilla
and stir in nuts. Pour filling into prepared pan. Place in large baking
pan. Pour enough hot water into baking pan to come halfway up sides of
springform pan. Bake cake until tip is puffed and center is almost set,
about 1 hour and 15 minutes. Turn off oven; open door slightly. Let cake
stand in oven with door ajar 1 hour. Remove pan from water; transfer to
rack. Cool. Wrap in foil and chill overnight. (can be made 3 days ahead.
Keep chilled.)

Run small knife around sides of pan to loosen cheesecake. Remove pan sides.
Beat 2/3 cup cream in medium bowl until stiff peaks form. Spoon whipped
cream into pastry bag fitted with large star tip. Pipe around top edge of
cake. Garnish with chocolate covered espresso beans.


Yields
14 Servings

1,2,3,4 Cake

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Ingrients & Directions


1/2 lb Butter -; (2 sticks)
2 c Sugar
4 Eggs; separated
3 c Flour
2 ts Baking powder
1 c Milk; minus 1 tablespoon
1/2 ts Lemon extract
1/2 ts Vanilla

Using an electric mixer, cream the butter, sugar and egg yolks. Mix
the flour and baking powder together and sift into the creamed
mixture, adding alternately with the milk. Add the flavorings. Whip
the egg whites to form stiff peaks and gently fold into the batter.
Bake in a loaf pan in a preheated oven at 300 degrees for 1 1/4
hours, or until a toothpick stuck into the center of the cake comes
out clean.

Comments: When a Southern lady told me about this cake I responded
with utter ignorance. She could not believe I had never heard of such
a thing. The recipe resembles a fine pound cake in terms of both
flavor and texture. Sliced thin, with a cup of black coffee, it makes
a wonderful Southern afternoon snack.


Yields
1 servings