Black And 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

Sour Cream Fudge Cake

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Ingrients & Directions


1 pk Chocolate cake mix 1/2 c Water
1/2 pt Sour cream 1 c Confectioner’s sugar
1/2 c Vegetable oil 1 tb Cocoa
1/3 c Sugar 2 tb Flour
4 Eggs 1 c Nuts — chopped

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.

Blend the cake mix, sour cream, oil, sugar, eggs and water in a large
mixer bowl. Beat at high speed 3 minutes.

Pour 2/3rds of the batter into the prepared pan.

Combine confectioner’s sugar, cocoa, flour, and nuts and sprinkle over
batter. Spread remaining batter evenly over filling.

Bake 55 to 65 minutes or until a toothpick inserted in the center
comes out clean. Cool right side up in pan about 25 minutes, then
invert onto serving platter.

Cool completely, then sprinkle with confectioner’s sugar or decorate
with frosting.


Yields
12 servings

Pecan Cookies Glazed With Lemon

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Ingrients & Directions


1/2 c Pecans
2 1/4 c All-purpose flour
1/2 c Butter or margarine
1 1/2 ts Baking powder
1/3 c Shortening
3/4 c White sugar
1 Egg
1/3 c Sour cream
1 ts Vanilla extract
1 Egg
1 1/2 c Sifted confectioners’ sugar
1 tb Lemon juice
1 ds Salt
1/2 c Chopped pecans or pistachio
-nuts

Directions: =A01 Grind the 1/2 cup pecans in a blender, food processor, or
food grinder. =A02 Combine the nuts with the flour and baking powder. =A03
In a separate bowl beat butter and shortening with an electric mixer for 30
seconds. =A04 Add the sugar and beat until fluffy. Add egg, sour cream and
vanilla and beat until well mixed. =A05 Stir in the flour, baking powder
and the ground nuts. =A06 Divide dough in half. Cover and chill at least 3
hours. =A07 Preheat oven to 375 degrees F. =A08 Work half of the dough at a
time. Keep the other half refrigerated. Roll dough to 1/8-inch thickness on
a lightly floured surface. Cut with desired cookie cutter. =A09 Place on an
ungreased cookie sheet and bake 7-8 minutes or until done. Remove from
sheet and cool on a rack. =A010 To make lemon glaze: Beat 1 egg white until
frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice and
a dash of salt. Beat well. =A011 Spread cookies with Lemon Glaze and
sprinkle with nuts. Makes 7 dozen


Yields
1 Servings

Struffoli (italian Honey Cookies)

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Ingrients & Directions


3 lg Eggs
1 tb Butter
1 ts Plus 1/2 cup sugar
2 c Unbleached sifted all
-purpose flour
1/2 ts Baking powder
1 c Honey
Flour for dusting
Oil for frying
Colord sprinles

Here is the recipe,unfortunately not TNT, but from one of my favorite
cookbooks: “Ciao Italia” by Mary Ann Sposito

In a bowl,whisk together the eggs,butter,and 1 t sugar until foamy. Sift
the flour with the baking powder and stir into the egg mixture.With your
hands work the mixture into a soft douhg. Divide the dough into 4 pieces.

On a floured surface,roll ea piece into a rope about the width of your
index finger and 12″ long. Cut the ropes into 1″ pieces.

Toss the pieces with enough flor to dust them lightly, and shake off the
exces flour.

In a deep fryer, heat the oil to 375 . Fry the struffoli a few handfulls at
atime, until puffed up and golden brown.

Tranfer with a slotted spoon to brown paper to drain.

In a large saucepan, combine the honey and the 1/2 cup sugar and heat over
low heat, stirring until the sugar is dissolved,Keep warm over low heat.
Add the fried balls a little at a time, and turn them to coat all sides.
Transfer them to a large plate and mound them into a pyramid shaping it
with wet hands.

Sprinkle with the colored sprinkles and let stand 1 to 2 hours. Break
pieces with your hand to eat.

Yields
1 Servings

Cookies And Cream Cupcakes

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Ingrients & Directions


CUPCAKES
1 3/4 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/3 c Butter or margarine; room
-temperature
3/4 c Sugar
1 Egg
3/4 c Milk
1 tb Grated orange peel
1 ts Vanilla
5 Chocolate sandwich cookies;
-coarsely broken up

-CREAMY CHOCOLATE FROSTING-
1/2 c Heavy cream
1/4 c Presweetened chocolate drink
-mix
Broken chocolate sandwich
-cookies, optional

Place oven rack in lower third of oven. Heat oven to 375?. Mist cupcake-pan
cups with cooking spray or insert paper liners. Prepare cupcakes: Mix
flour, baking powder, salt on waxed paper.

Beat butter and sugar in bowl until creamy. Add egg; beat well. Alternately
beat in milk with flour mixture, beginning and ending with flour, until
smooth. Beat in rind and vanilla. Stir in cookie pieces. Spoon batter into
prepared cups, filling about two-thirds full.

Bake in lower third of 375? oven for 14 minutes or until wooden pick
inserted in centers comes out clean and tops spring back when lightly
touched. Cool in pan on rack 5 minutes. Gently loosen cupcakes from pan;
remove to rack to cool.

Prepare frosting: Beat together cream and drink mix in small bowl until
soft peaks form. Spread over top of cupcakes. Garnish with broken cookies
if desired.


Yields
12 Servings

Amish Sugar Cookies~

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Ingrients & Directions


1/2 c Sugar
1/3 c Powdered Sugar
1/4 c Margarine — (1/2 stick)
1/3 c Vegetable oil
1 lg Egg
1 ts Vanilla
1 ts Lemon or almond flavoring
2 tb Water
2 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Cream of tartar
1/2 ts Salt

Place sugars, margarine and oil in a mixer bowl and mix at medium
speed until creamy. Add egg, vanilla, flavoring and water, and mix
at medium speed for 30 seconds, scraping down the bowl before and
after adding these ingredients. Stir remaining ingredients together
to blend well; add to creamy mixture and mix at medium speed to
blend. Form dough into 24 balls using 1 tablespoon dough per ball.
Place balls on cookie sheets that have been sprayed with pan spray or
lined with aluminum foil. Press balls down evenly to 1/2′ with the
back of a tablespoon dipped in water. Bake at 375 for 12 to 14
minutes, or until cookies are browned on the bottom and lightly
browned around the edges. Remove cookies to a wire rack and cool to
room temperature.

Food exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Caloiries: 107, FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol:
11mg, Sodium: 96mg.

Brought to you and yours via Nancy O’Brion and her Meal-

Yields
24 servings

Cookie’s Wings From Hell

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Ingrients & Directions


4 c Butter
4 c Hot sauce
2 tb Cayenne
Chicken wings

To cut down the heat, use 1 Tb Ground Red pepper plus 1 Tb cayenne.
Heat sauce as needed, for 10 minutes at 350, then dip wings into hot
sauce mix. You can double the sauce recipe if you like. Use as much
as you need to coat wings. It will keep indefinitely. Just shake the
jar and pour as much sauce as needed into a pan and reheat to dip
chicken wings. The chef who gave me the recipe makes it a gallon at a
time. He uses the cayenne-red pepper mix, I use all cayenne.

Yields
1 Servings

Cheesecake Brownies

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Ingrients & Directions


8 oz Cream cheese; softened
1 1/2 c Sugar
3 Eggs
2/3 c Margarine
6 tb Cocoa, unsweetened
3/4 c Flour
1/2 ts Baking powder
1/2 ts Salt
1 ts Vanilla

Mix cream cheese with 1/3 cup sugar and one egg until light and fluffy. Set
aside. Cream margarine with remaining sugar; then beat in two eggs, one at
a time, until light and fluffy; then add cocoa. Stir in a mixture of flour,
baking powder and salt until blended. Add vanilla. Spoon half chocolate
mixture into greased 8″ or 9″ square baking pan. Spoon cheese mixture over
chocolate layer. Add remaining chocolate by teaspoonfuls to cover cream
cheese, spreading carefully. Bake at 350 F. for about 30 to 40 minutes
depending on size of pan. Do not overbake. Cool and cut into squares.


Yields
36 Brownies

Philly Free 3-step Cheesecake Flavor Variatio

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Ingrients & Directions

pumpkin: mix 3/4 cup canned pumpkin, 3/4 teaspoon ground cinnamon and dash
each ground cloves and nutmeg in with cheese. Omit fruit

cherry: omit fruit. Top with 1 (20 oz.) can reduced calorie cherry pie
filling before serving.

quick crust: substitute 1 (9oz) ready to use graham cracker crumb crust
(extra serving size) for crumbs (makes 12 servings. add 5g fat/serving)

honey crunch: omit sugar, Mix 1/2 cup honey in with cream cheese. Omit
fruit. Top with 3/4 cup lowfat granola cereal; drizzle with 1 tablespoon
honey before serving.

From

Yields
1 Servings

Chicken Garlic Birthday Cake From Bone Appetite

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Ingrients & Directions


1 Chicken bouillon cube
1 c Whole-wheat flour
2 c Wheat germ, plus more for
– flouring pan
1/2 c Cornmeal
2 Eggs
1/2 c Vegetable oil
1 tb Minced garlic
2 c ;water
Garlic-flavored vegetable-
-oil spray

Preheat oven to 375 degrees. Dissolve bouillon cube in warm water.
Combine flour, wheat germ, cornmeal, eggs, oil, garlic and water.
Spray two cake pans with garlic-flavored oil, and sprinkle with flour.

Bake 50 minutes. After removing cake from oven, turn upside down and
let cool. Makes two small cakes.

as baked at “Bone Appetite”, a dog treat bakery in Houston, Tx

printed in Houston Chronicle, 5-21-98

typed and posted by teri Chesser 5/98


Yields
2 Small_cake