Chocolate Honey Fudge

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Ingrients & Directions


2 c Sugar
1 oz Unsweetened chocolate
1/4 ts Salt
1 c Evaporated milk
1/4 c Honey
2 tb Butter

Boil sugar, chocolate, salt and milk for five minutes. Add honey and
boil to soft ball stage (240 degrees). Add butter and let stand until
lukewarm. Beat until creamy.


Yields
1 servings

Victoria Fudge

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Ingrients & Directions


3 c Sugar
3/4 c Sweet cream
1 c Coconut
1/4 c Chopped candied cherries
1/4 c Butter
1/4 c Chopped candied pineapple
1 ts Almond or rose flavoring
1/4 c Chopped figs

Combine cream, butter, and sugar. Boil to soft ball stage (234 – 238
F). Remove from fire. Cool to room temperature. Beat until creamy.
Add chopped fruit and coconut. Add flavoring. Pour into well-buttered
shallow pan. Cut in squares. Mrs. Martin Nelson, Homestead, MI.

Yields
6 Servings

Delicate Lace Nut Cookies

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Ingrients & Directions


2 pk PLANTERS Nut Topping (2 oz)
1/2 c Firmly packed light brown
-sugar
1/3 c BLUE BONNET Margarine
3 tb All-purpose flour
1 tb Milk
1 ts Vanilla extract

Line baking sheets with foil; grease foil. In medium saucepan, combine nut
topping, brown sugar, margarine, flour and milk. Cook over low heat,
stiring until margarine is melted and mixture is blended. Stir in vanilla;
keep warm over low heat. Drop mixture by slightly rounded teaspoonfuls
onto prepared baking sheets, about 2 1/2″ apart.

Bake at 375’F. for 4-5 minutes or until golden brown. Cool on sheets on
wire racks. Carefully peel cooled cookies off foil. Store in airtight
containers.

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

Old-fashioned Butterscotch Cookies

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Ingrients & Directions


1/2 c Butter, melted
1 Egg
3/4 c Brown sugar
1 tb Milk
1/2 ts Vanilla or almond extract
1 1/4 c Flour
1/4 ts Salt
1/4 ts Baking powder

Melt butter and add brown sugar; dissolve well. Add egg and vanilla.
Beat well. Add milk, flour, salt,and baking powder. Mix and drop by
teaspoons-full onto a greased cookie sheet one inch apart. Bake 8
minutes or until light brown at 375F.

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

Yields
30 Servings

Chocolate Drop Cookies (c

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Ingrients & Directions


3 c WATER
10 lb BROWNIE MIX CHOCO

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN

1. PLACE 10 LB (2-NO. 10 CN) BROWNIE MIX, CHOCOLATE, CONTENTS OF SODA
POUCHES, AND 3 CUPS WATER IN MIXER BOWL. MIX AT MEDIUM SPEED 1 MINUTE.
DROP ABOUT 1 LEVEL TBSP (1 OZ) IN ROWS, 4 BY 6, ON GREASED PANS. BAKE
10 TO 12 MINUTES.

2. LOOSEN COOKIES FROM PANS WHILE STILL WARM.
Recipe Number: H01201

SERVING SIZE: 2 COOKIES

From the Army

Yields
100 Servings

Another Neiman-marcus $250.00 Cookie Recipe

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Ingrients & Directions


-THE REGISTER-
1 c Butter 1/2 ts Salt
1 c Sugar 1 ts Baking powder
1 c Brown sugar 1 ts Baking soda
2 Eggs 12 oz Chocolate chips
1 ts Vanilla 4 oz Hershey Candy Bar, grated
2 c Flour -1/2 an 8 oz bar
1 1/2 c Oatmeal, ground to fine 1 1/2 c Chpd nuts
-powder

Preheat oven 375 F. Do not grease cookie sheet. Cream butter with sugars.
Add eggs and vanilla. Add flour, oatmeal, salt, baking soda and baking
powder. Add chocolate chips, candy, and nuts. Roll into balls; place 2″
apart on cookie sheet. Bake 6 mins.

Yields
100 cookies

Chinese Fortune Cookies 1

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Ingrients & Directions


1 Egg
1/3 c Sugar
2 tb Corn oil
2 tb Water
1/4 c Cornstarch

Have fortunes prepared in advance. Beat egg on low speed until
frothy. Beat in sugar, a little at a time, & continue beating until
mixture is a very light yellow and thick. Fold in corn oil. Blend
water and a little of the egg mixture into cornstarch, then stir into
the remaining egg mix.Heat heavy, well seasoned griddle to 350 deg,
or until drops of water bounce when dropped on the griddle. (For
griddles without temperature control, keep heat between low and
medium). Drop heaping T of batter on the griddle and spread with the
back of a spoon to about 4 in. wide and 1/8 in. thick. Cook until
edges are slightly brown & cookies can be easily lifted from griddle
with a spatula, 5 – 8 min. (If cookies stick, bottoms need to be
cooked a little longer). Turn cookies carefully & cook other side
until light brown. Be careful to keep temperature even. Place fortune
paper on cookie as soon as it is removed from the griddle. Folding is
easier to do than to describe, but the end result is shaped like a
horseshoe. Fold opposite edges together, forming a semicircle. Crease
crosswise at the center of the straight edge to form a flattened
side, then bend the opposing corners together for the traditional
shape. Set in a small glass or muffin tin until cookie cools and
holds its shape.Wipe griddle & stir batter. Repeat.

Yields
12 Servings

Cappuccino Cupcakes

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Ingrients & Directions


2 c All-purpose flour
1 1/2 c Sugar
1/2 c Unsweetened cocoa powder
1 ts Baking soda
1/2 ts Salt
1/2 c Prune puree
1/4 c Vegetable oil
2 Eggs
1/4 c Instant espresso powder,
-dissolve in, 1/2 cup water
2 ts Vanilla
1 1/2 c Frozen whipped topping,
-thawed
Unsweetened cocoa powder,
-for dusting

Heat oven to 350. Lightly coat 18 standard-size muffin-pan cups with
nonstick cooking spray. Whisk together flour, sugar, cocoa powder, baking
soda and salt in small bowl. Stir together prune puree, oil, eggs,
dissolved espresso and vanilla in large bowl. Stir in flour mixture until
blended. Spoon batter envenly into prepared muffin cups, filling each cup
about halfway full.

Bake in 350 oven 17-20 minutes or until tops spring back when lightly
touched. Cool cupcakes in pan for 3 minutes. Turn out onto wire rack to
cool completely.

Just before serving, frost each cupcake with a tablespoonful of whipped
topping. Dust with cocoa powder through fine=mesh sieve.


Yields
18 Servings

Favorite Cheesecake Squares

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Ingrients & Directions


1/4 c Margarine
1 c Unbleached All-purpose Flour
8 oz Cream Cheese, Softened
1 ts Vanilla
3/4 c M&M Candies
1/3 c Packed Brown Sugar
1/2 c Chopped Walnuts
1/4 c Granulated Sugar
1 Large Egg

NOTE: You can use any type of milk chocolate candies in place of the M&Ms.

Beat margarine and brown sugar until light and fluffy. Add flour and
walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb
mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins.

Combine cream cheese, granulated sugar and vanilla, mixing at medium speed
on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup
candy over crust; top with cream cheese mixture. Combine remaining candy,
chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over
cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in
to 16 equal squares.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

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

Yields
16 Servings

Apple, Pecan, And Cheddar Cheesecake

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Ingrients & Directions


1/4 c Vegetarian gelatin
1/2 c Cold water
6 c Peeled diced apples
2 c Sugar
1 c Hot water
1/4 c Lemon juice
3 lb Nonfat cream cheese or soy
-cream cheese; at room
-temperature
1 1/2 c Reduced fat mild Cheddar or
-soy cheddar; finely grated
1 c Chopped pecans

In a small bowl, sprinkle veg gelatin over 1/2 cup cold water. Set
aside to soften. In a large saucepan, combine apples, sugar, and hot
water. Bring to a boil, stirring frequently. Cover and simmer 5
minutes; remove from heat. Stir in lemon juice and softened gelatin
mixture. Continue stirring a few minutes to dissolve gelatin
completely. With a slotted spoon, remove about half of the apples
from the syrup and set aside. In the bowl of an electric mixture,
whip cream cheese to soften. Fold in remaining apple-syrup mixture,
cheddar cheese, and half the pecans. Sprinkle remaining pecans into
bottom of a 10-inch springform pan. Pour cheesecake mixture over top
and smooth with a spatula. Arrange reserved apples over top. Cover
with plastic wrap and refrigerate for several hours or overnight. To
serve, run a hot knife around the sides of pan. Unhinge, remove
sides, and slice into 16 wedges.


Yields
16 servings