Jean’s Yummy Chocolate Fudge

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Ingrients & Directions


2 ts Vanilla 2 c Sm. Marshmellows
2 c Nuts, chopped fine 3 1/2 c Sugar
1 c Oleo 14 1/2 oz Evaporated milk
3 c Chocolate chips

In a large bowl mix the first 5 ingredients together. In a
saucepan, combine milk and sugar and bring to a boil over medium
heat. Stir constantly for 10 to 12 minutes. Add to large bowl,
stirring to make sur mixture is mixed completely. Pour into a
greased pan. (Pan size depends on how thick you want the fudge. I
usually make several pans a one time and use a 8 x 8 inch pan.)
Refrigerate for 3 to 4 hours. Cut into squares and store covered in
fridg. Yields about 2# fudge.

Shared by Jean Ramsay


Yields
1 servings

Black And White Cookies

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Ingrients & Directions


1 3/4 c Sugar
1/2 lb Butter
4 Eggs
1 c Milk
1/2 ts Vanilla
1/4 ts Lemon Extract
2 1/2 c Cake Flour
2 1/2 c All-Purpose Flour
1 ts Baking Powder
1/2 ts Salt

FROSTING
4 c Confectioner’s Sugae
1/3 c Boiling Water; (up to 1/2)
1 oz Bittersweet Chocolate

Source: Long Island Newsday

In a large mixing bowl, combine the sugar and butter until fluffy. Add
eggs, milk, vanilla and lemon extract and mix until smooth. In a medium
bowl, combine flours, baking powder and salt.

Add the dry ingredients to the wet in batches, stirring well. Drop
soupspoonful of dough 2 inches apart on greased baking sheets. Bake at 375
degrees until the edges begin to brown. 20 to 30 minutes. Let cool
completely. To make frosting, put confectioners’ sugar in a bowl. Stir in
enough water to make the mixture thick and spreadable. Remove half the
frosting to the top half of of a double boiler over simmering water. Add
chocolate and warm mixture until chocolate is melted and frosting is
smooth. Remove from heat. With a brush, coat half the cookie with the
chocolate frosting and the other half with the white frosting. Makes 2
dozen large cookies.


Yields
1 Servings

White Chocolate Chip Cookie With Macadamia Nuts

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Ingrients & Directions


1/2 c Unsalted butter softened
1/3 c Sugar
1/3 c Brown sugar firm packed
1 Egg
1 ts Vanilla
1 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
6 1/2 oz White chocolate — chopped
3/4 c Macadamia nuts — halved

BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE
DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX
UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND
NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE
ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN
AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO
RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED
AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)


Yields
8 Servings

First Extra-chocolatly Chocolate-chip Cookies

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Ingrients & Directions


Preheat Oven to 325~
20 Min – Work Time
50 Min – Total Time
1 1/4 c Flour
1/2 ts Baking Soda
1/2 ts Salt
8 tb Unsalted Butter (marg/short)
At room temp
1/4 c Brown Sugar
1/4 c Sugar
1/2 ts Vanilla Extract
1 Egg
1 1/2 c Chocolate Chips
1 c Walnuts, chopped, optional
PER COOKIE:
103 Calories
1 g Protein
6 g Fat
62 mg Sodium
13 g Carbohydrates
15 mg Cholesterol

Preheat oven to 325~. Combine flour, soda, & salt. With an electric mixer
set at medium speed, beat butter, & sugars till creamy. Beat in vanilla &
egg. Reduce to low speed, & beat in flour mixture. Stir in chocolate chips
(& walnuts). Drop heaping teaspoonfuls onto ungreased baking sheets about
2″s apart. Bake until edges are golden, about 12 to 15 minutes. Cool
completely.

From

Yields
30 Servings

Peppermint Cookies

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Ingrients & Directions


2/3 c Shortening — butter 1 1/2 c All-purpose flour
Flavored 1/2 ts Baking powder
1/4 c Sugar 1/2 ts Salt
1/4 c Brown sugar 1/2 c Peppermint — candy crushed
1 ea Egg

In a mixing bowl, cream shortening and sugars; beat in egg. Combine
flour, baking powder and salt; stir into the creamed mixture. Fold in
the candy. Drop by teaspoonsful onto a greased cookie sheet. Bake at
350 deg. for 10 to 12 min. or until cookie edges just begin to brown.
Yield: 3 1/2 dozen.


Yields
42 servings

Dishpan Cookies

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Ingrients & Directions


2 c Brown sugar
2 c White sugar
2 c Liquid shortening
4 Eggs
2 ts Vanilla
4 c Flour
1 1/2 c Oats
2 ts Baking soda
3 c Corn flakes
2 c Coconut flakes
1 1/2 c Nuts
1 ts Salt

Cream sugars, oil, eggs, and vanilla. Mix in gradually the last 7
ingredients. Drop by teaspoon on ungreased cookie sheet. Bake in a
350 degree oven for 8 to 10 minutes. Randy Rigg

Yields
24 Servings

Rhubarb Spice Cake

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Ingrients & Directions


4 c Rhubarb or apples sliced, or
-blueberries, small
-blackberries. (3 cups if
-using large blackberries.)
2 c Flour
2 c Sugar
1 1/2 ts Soda
1 ts Salt
1 ts Cinnamon
1 c Oil
2 Eggs, unbeaten

Slice fruit into bite sized pieces, sprinkle with sugar and stir. Let stand
until a syrup has forms. Mix dry ingredients together in a large bowl, then
add fruit, and mix well. Add eggs and oil and mix well. Grease and flour a
rectangle baking dish. Pour batter into it. Bake at 350 for 30-40 minutes.
Until toothpick when inserted comes out clean.


Yields
1 Servings

Potato Pancakes

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Ingrients & Directions


Vegetable oil
3 c Shredded potatoes
— (about 1 lb.)
1/2 c Sliced green onions
-OR- chopped onion
1/2 c Pancake & Waffle Mix
— (Aunt Jemima Original)
2 tb Water
1/2 ts Salt (optional)

In large skillet, heat 1/4-inch deep oil over medium-high heat to 375 F.
Combine remaining ingredients; mix well. For each pancake, drop scant 1/4
cup potato mixture into skillet; shape into circle and flatten slightly
with back of spoon. Fry 2 to 3 minutes per side or until golden brown.
Drain on absorbent paper. Serve hot with applesauce or sour cream, if
desired.

NUTRITIONAL ANALYSIS per serving:
* calories 208
* carbohydrates 22 g
* protein 3 g
* fat 12 g
* calcium 61 mg
* sodium 170 mg
* cholesterol 0 mg
* dietary fiber 3 g


Yields
6 Servings

Codfish Cakes

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Ingrients & Directions


1/2 lb Salt cod
1/2 c Olive oil; plus more for
-frying
2 c Bread crumbs; coarse
1 c Finely-chopped onion
1/2 ts Chopped fresh mint leaves
1/4 c Chopped fresh coriander
1 tb Chopped fresh parsley
2 Garlic cloves; crushed
2 ts Paprika
2 dr Tabasco sauce; or to taste
6 Eggs
Freshly-ground black pepper;
-to taste
Salt; to taste

Rinse the cod several times in cold water. Place in a large
stainless-steel bowl and soak it for 18 to 24 hours in plenty of cold
water. Change the water several times. Drain the cod and place it in
a saucepan and just cover it with fresh water. Bring to a boil and
simmer, uncovered, for 20 minutes. Drain, debone and flake the cod.
In a large bowl beat together the olive oil and bread crumbs. Mix
very well, then add the cod and the remaining ingredients except the
eggs. Mix until well-blended, then form into 6 patties, each about 3
1/2 inches around by 1/2 inch thick. Pan-fry in a little olive oil
until golden brown on both sides. Keep warm in the oven while you
poach 6 eggs (do not overcook eggs). Serve each fish cake topped with
a poached egg.

Comments: The Portuguese have always had salted cod to fall back on
during tough times. This fish became very popular with immigrants
from these ethnic groups for two reasons. First, the fish tasted like
the old country and, second, they could afford little else.


Yields
6 servings

Cinnamon Coffee Cake

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Ingrients & Directions


-CAKE BATTER-
3/4 c Sugar 1 1/2 c Flour
1/4 c Softened butter or margarine 2 t Baking powder
1 Egg 1/2 t Salt
1/2 c Milk

FILLING
1/2 c Brown sugar, packed 2 T Butter or margarine
2 T Flour 1 1/2 t Cinnamon

Preheat oven to 375degF. Grease on 8- or 9-inch square baking pan.

Beat sugar, butter, and egg until creamy. Stir in milk. Blend dry
ingredients. Stir into creamed mixture until barely moistened.
Combine filling ingredients; mix well.

Spread half the batter in the pan and sprinkle with half the filling.
Add rest of batter, then remaining filling. Bake about 30min, until
firm to the touch in center. Serve warm or cooked.

about 275 cal per serving
Yields
9 servings