Easy Creamy Fudge

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Ingrients & Directions


2 c Miniature marshmallows
-(optional)
14 oz Can condensed milk
1 ds Salt
12 oz Semi-sweet chocolate chips
6 oz Milk chocolate chips or
-semi-sweet chocolate chips
1/2 c To 1 c nuts
1 1/2 ts Vanilla

In 2 qt. glass measure, combine marshmallows, milk,
and salt. Microcook on HIGH 3-4 minutes. Stir until
marshmallows melt and mixture is smooth. Add chips and
stir until melted. (If you don’t use marshmallows,
melt chocolate chips in the condensed milk. Add salt.)
Stir in nuts and vanilla.

Line 8 or 9 inch square pan with wax paper. Spread
fudge evenly in pan. Chill 2 hours, until firm. Turn
on to cutting board, peel off paper and cut into
squares.

Serves 32

From

Yields
32 Servings

Blender Double Fudge Cake

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Ingrients & Directions


1/4 c Nuts
1 Egg
3 tb Shortening
1 c Milk
3 oz Unsweetened chocolate;
– Premelted envelopes
1/2 ts Vanilla
1 1/4 c Flour
1 1/3 c Sugar
1 1/4 ts Baking powder
1/2 ts Salt
1/4 ts Soda
1/2 c Semisweet chocolate pieces

Heat oven to 350~. Grease and flour baking pan,
9x9x2″. Measure nuts into blender; chop on low speed.
Set nuts aside. In order listed, measure remaining
ingredients except chocolate pieces into blender.
Blend 30 seconds on high speed, stopping blender
occasionally to scrape sides with rubber spatula.
(Batter may be slightly lumpy). Pour batter into pan.
Bake about 35 minutes or until wooden pick inserted in
center comes out clean. Immediately sprinkle chocolate
pieces over cake. Place baking sheet over pan so
contained heat will soften chocolate pieces. Spread
softened chocolate evenly over cake; sprinkle with
reserved nuts. Serve warm.
*To prepare cake with electric mixer, measure all
ingredients except nuts and chocolate pieces into
large mixer bowl. Blend 1/2 minute on low speed,
scraping bowl constantly. Beat 3 minutes high speed,
scraping bowl occasionally. Bake as directed.
**If using self-rising flour, omit baking powder and
salt.

Yields
10 servings

Eggnog Cookies

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Ingrients & Directions


2 1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
1/2 ts Nutmeg
1 1/4 c Granulated sugar
3/4 c Butter; softened
1/2 c Eggnog
1 ts Vanilla extract
2 lg Egg yolks
1 tb Ground nutmeg

Preheat oven to 300F degrees.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix
well with a wire whisk and set aside.

In a large bowl cream sugar and butter with an electric mixer to form a
grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed
until smooth.

Add the flour mixture and beat at low speed just until combined. Do not
overmix.

Drop by rounded teaspoonfuls onto ungreased baking sheets, 1″ apart.
Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn
light brown. Transfer to cool, flat surface immediately with a spatula.

NOTES : From Pam: These cookies are good, crispy and simple (in
preparation and taste)–Perfect with a fresh, hot cup of coffee. I followed
the recipe to a tee and they were perfect.

Yields
36 Servings

Rubber Stamp Gingerbread Cookies

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Ingrients & Directions


1/2 c Butter
1 c Brown sugar (not packed)
1/4 c Molasses
1 lg Egg
2 1/4 c Flour
1/2 ts Cinnamon
2 ts Powdered ginger
2 pn Ground cloves
1 pn Cayenne pepper

Cream butter and brown sugar together. Stir in molasses, then egg. In
seperate bowl, mix flour with spices. Stir in butter/sugar mix. If dough is
too moist, add 2 T of flour. Knead dough lightly, then chill for 40
minutes. Shape dough. Bake 350 degrees 10-12 minutes.

Of all places, I found this recipe on a rubber stamp. They also had
chocolate chip cookies and sugar cookies and I think shortbread cookies,
but the stamps were $8 apiece and the only way I justified this one is that
I plan to use it on Christmas cards and things.

* The Polka Dot Palace BBS 1-201-822-3627.

Yields
1 Servings

Christmas Butter Cookies

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Ingrients & Directions


1 c Soft butter (real butter
-only)
2 tb Vanilla
3 c Flour
2/3 c Sugar
2 Eggs
1/2 ts Salt

Cream butter until light and fluffy. Add sugar. Gradually stir in
vanilla. Add eggs one at a time, beating after each addition. Blend
in flour and salt. Mix well. Wrap dough and chill for at least 2
hours. Lightly flour a pastry cloth and rolling pin. Roll dough to
about 1/8″ thickness. Cut into desired shape. Place 1″ apart on
cookie sheets. Bake at 350’F. for 10 minutes or until lightly brown.
Cool, frost and decorate. Makes 5 dozen.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Yields
60 Servings

Christmas Cookie Bonanza (22 Varieties) Part 1

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Ingrients & Directions


2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 ts Salt
1/2 c Butter, softened

From McCall’s magazine Dec 1991

BASIC COOKIE MIX

In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator
(mixture will keep for up to 8 weeks). Bring to room temperature
bofore using. Recipe can be doubled or tripled.

ROLLED SUGAR COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine ingredients; at low speed,
beat until mixture forms a dough.

Divide dough into thirds. Working with one third at a time, on
lightly floured work surface, roll out dough to 1/8″ thick; cut out
with 3″ cookie cutters. Transfer to prepared baking sheets. Bake 8
min or until golden. Transfer cookies to wire rack to cool; if
desired, decorate with icing, candies and colored sugars.

Makes 3 dozen.

CANDY CANE COOKIES

1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste
food color 1/2 c (2 1/2 oz) crushed peppermint candy red edible
glitter

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, comibine cookie mix, egg and
vanilla. At low speed, beat until mixture forms a dough. Divide
dough in half; remove one half from bowl. With food paste, tint
dough in bowl red; add candy. Mix well.

On work surface, divide each half dough into 20 equal pieces; working
with one piece at a time, roll dough into 8″ rope. Place a plain and
red rope side by side; press together lightly and twist. Place twist
on prepared baking sheet; curve top to form cane. Repeat with
remaining dough. Bake cookies 10 to 12 min or until golden. Sprinkle
with glitter; transfer to wire rack to cool.


Yields
3 servings

Chocolate Hazelnut Cookie Dough

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Ingrients & Directions


3/4 c Roasted Oregon hazelnuts
1 3/4 c All-purpose flour; plus…
2 tb All-purpose flour
1 pn Salt
3 tb Unsweetened cocoa
1 c Unsalted butter
— room temperature
1/2 c Sugar
1 lg Egg

Preheat oven to 350 degrees. Finely chop hazelnuts with 1/2 cup flour
and salt in food processor. Blend in remaining flour and cocoa. Using
an electric mixer, cream butter with sugar in large bowl until light,
stopping occasionally to scrape down sides. Beat in egg until well
blended. Add flour and nut-cocoa mixture until dough just begins to
come together. Form dough into cylinder about 1-1/2 to 2 inches wide,
10 to 12 inches long, and wrap in plastic wrap. Refrigerate until
firm enough to slice, about 30 minutes. Slice into 1/4-inch slices.
Place on ungreased cookie sheet and bake for 4 to 7 minutes or just
until set. Remove from sheet and cool on rack. Dip the ends in melted
semisweet chocolate, or use it to glaze the tops of the cookies for a
fancy finish.

* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board

Yields
42 Cookies

Carrot Cake #15

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Ingrients & Directions


2 c Allpurpose flour
2 ts Cinnamon
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 ts Nutmeg
1 pn Cloves
1 1/2 c Sugar
1 cn (8-oz) crushed pineapple in
-juice
3 tb Sugar-free applesauce
1 ts Vanilla extract
3 c Shredded carrots
3 lg Egg whites

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:15 +0200

From: P.L. Karas
Preheat oven to 350 F. Line 13X9 inch baking pan with foil. Coat with
vegetable cooking spray. Combine first seven ingredients in bowl. Stir
together: sugar, pineapple, applesauce and vanilla in mixer bowl until
smooth. Stir in dry ingredients until just combined. Stir in carrots. Beat
egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in
2 batches with rubber spatula. Pour batter into pan. Bake 40 minutes or
until tooth pick inserted in center comes out clean. Cool in pan on wire
rack. Invert cake onto wax paper. Remove pan and foil. Spread ” Fluffy
Frosting” over cooled cake.

Note: I think when I made this, I just sprayed the pan ( no foil) , baked
the cake, cooled it in the pan and spread the frosting on just the top in
the pan. Served the cake from the pan.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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

Yields
16 Servings

Peach Melba Layer Cake Supreme

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Ingrients & Directions


-SOFTEN-
1 c Butter

–CAKE–
4 c Flour
4 ts Baking powder
1/2 ts Salt
6 Egg yolks
2 ts Vanilla
2 c Juice, apple, concentrated

TOPPING
3 c Peaches, sliced
4 c Raspberries
2/3 c Fruit, pourable, peach
2/3 c Fruit spread, raspberry

3 tb peach fruit spread combined with 2 tb warm water may be substituted
for the pourable fruit.

Preheat oven to 375. Grease and flour two 8″ round cake pans. Combine
flour, baking powder, and salt; set aside. Beat softened butter at medium
speed until light and fluffy. Blend in egg yolks and vanilla. Alternately
add dry ingredients and apple juice concentrate, beating well after each
addition; spread evenly into prepared pans. Bake 20 minutes, until golden
brown and wooden pick inserted in centers comes out clean. Cool 10 minutes
in pans on wire racks. Remove from pans; cool completely.

Drain peaches. Combine peaches, raspberries, and pourable fruit; mix
lightly. Spread fruit spread evenly over one cake layer; top with second
cake layer. Spoon fruit mixtore over top of cake, letting excess fruit
mixture drip down sides.

Nutrition information per slice: 390 calories, 5 gm protein, 62 gm
carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-1/2 diabetic
starch/bread exchange, 3 diabetic fat exchange, 2-1/2 diabetic fruit
exchange.

Sylvia’s comments: I used the cake batter to make cupcakes and pressed a
chunk of drained peach into each cupcake. They tasted fine but didn’t rise;
next time I’ll try a little baking soda as well. I baked them 20 minutes.


Yields
36 Servings

Blue Ribbon Pound Cake

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Ingrients & Directions


4 c Sifted all-purpose flour
1 ts Baking powder
1/2 ts Salt
1 pn Ground nutmeg
2 c Unsalted butter; at room
-temperature
3 c Sugar
6 lg Eggs; at room temperature
1 c Milk; at room temperature
2 ts Lemon extract or vanilla; or
-1 teaspoon each
; lemon extract and
; vanilla

-FOR GARNISH-
Confectioners’ sugar
Fresh whole strawberries

Sift together the flour, baking powder, salt and nutmeg and set aside.

Cream butter until very light and fluffy, then add sugar gradually,
creaming all the while. Add the eggs, one at a time, beating after
each addition just enough to mix.

Combine the milk and the flavoring (lemon, vanilla or lemon and
vanilla). Add the sifted dry ingredients to the creamed mixture
alternately with the milk, beginning and ending with the dry
ingredients.

Pour into a well-buttered-and-floured 10-inch tube pan, filling to
within about 2 inches of the top. Bake in a 300 degree oven for about
1 hour and 20 minutes, or until cake just begins to pull from the
sides of the pan and a finger pressed gently on the top of the cake
leaves a print that vanishes slowly.

Cool cake upright in the pan on a wire rack for 10 minutes, then turn
out on the rack and cool to room temperature before cutting. Serve as
is or garnish, if you like with a dusting of confectioners’ sugar and
a few red, ripe strawberries.


Yields
1 servings