Chocolate-coconut Cherry Creme Fudge

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Ingrients & Directions


1 cn (14 oz.) sweetened condensed
-milk (not evaporated milk)
2 tb Stick butter or margarine
-(not spread)
2/3 c (4 oz.) vanilla chips
2 c (12 oz.) semisweet chocolate
-chips
1/2 c Dried pitted tart cherries;
-chopped
1/2 c Sweetened shredded coconut

From: Chris Susalski DntlQueen@AOL.COM

Date: Wed, 17 Jul 1996 01:39:08 -0400
Here’s some I got out of the Nov 1, 1995 issue of Woman’s Day, “Fabulous
Food Gifts.” I’ve got many more if you like what’s there so far. Hope
this is what you’re looking for. Ho ho ho!
:)

1. Line a 9 inch square pain with foil, letting foil extend above pan on 2
sides.

2. Stir milk and butter in medium-size saucepan over low heat until butter
melts. Measure 1/3 cup into a small bowl, add vanilla chips and stir until
melted. Stir in cherries. Add chocolate chips to mixture in saucepan;
stir until melted, returning to heat if necessary.

3. Using half the vanilla mixture, drop small teaspoonfuls into prepared
pan, leaving spaces between each. Sprinkle with half the coconut. Spread
chocolate mixture evenly on top, then spoon on remaining vanilla mixture.
Sprinkle with remaining coconut. Refrigerate at least 8 hours until firm
enough to cut.

4. Lift foil by ends to cutting board. Cut fudge in 1-inch squares. Store
airtight with waxed paper between layers.

Butterscotch Crunch variation: Proceed through Steps 1 and 2, substituting
2/3 cup butterscotch chips for the vanilla chips and 1 cup thin chow-mein
noodles for the dried cherries. Continue through Step 3, substituting
butterscotch mixture for vanilla mixture. Sprinkle with 1/4 cup coarsely
chopped salted mixed nuts (in place of the coconut). Spread with chocolate
mixture; sprinkle with another 1/4 cup coarsely chopped salted mixed nuts.
Proceed through Step 4.

EAT-L Digest 16 July 96

From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,

Yields
81 Servings

Butter Pecan Turtle Cookies

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Ingrients & Directions


-CRUST-
2 c All purpose flour
1 c Firmly packed brown sugar
1/2 c Sweet butter, softened

CARAMEL LAYER
2/3 c Sweet butter
1/2 c Firmly packed brown sugar

TOPPING
1 c Whole pecan halves
1 c Milk chocolate chips

Source: Land O’ Lakes Butter Ad

My recipes are not exactly very well organized. I knew I had the recipe
you were looking for, but it took a little sleuthing until I could figure
out which one of my looseleaf notebooks, photo albums with recipes in it,
or cookbooks it was in. Eureka! I found it. It is in one of my oldest
looseleafs, so I would imagine I cut the recipe out of a Land O’ Lakes
Butter ad about 20 years ago! That’s funny, since I recently posted a fish
recipe that also came from a Land O’ Lakes ad. Hope you enjoy this!

Preheat oven to 350 degrees. In 3 qt. bowl, combine crust ingredients. Mix
at medium speed, scraping sides of bowl often, 2-3 minutes or until well
mixed and particles are fine. Pat firmly into ungreased 13x9x2 pan.

Sprinkle pecans evenly over unbaked crust. Prepare caramel layer (see
below). Pour evenly over pecans and crust. Bake near center of 350 degree
oven for 18-22 minutes or until entire caramel layer is bubbly and crust is
light golden brown. Remove from oven. Immediately sprinkle with chips.
Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they
melt; leave some whole for a marbled effect. Do not spread chips. Cool
completely; cut into 3-4 dozen bars.

Caramel Layer: In heavy 1 qt. saucepan combine brown sugar and butter.
Cook over med. heat, stirring constantly, until entire surface of mixture
begins to boil. Boil 1/2 to 1 minute, stirring constantly.


Yields
36 Servings

Cranberry Oatmeal Cookies

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Ingrients & Directions


2/3 c All purpose flour
1/2 ts Salt
1/2 ts Baking soda
1/2 c Old-fashioned rolled oats
1 1/2 sticks (6 ounce.)
Unsalted
Butter, softened
2/3 c Granulated sugar
2/3 c Light brown sugar
1 lg Egg, lightly beaten
1 ts Pure vanilla extract
2 c Pecan pieces (about 8
Ounce.)
2/3 c Dried cranberries (about 4
Ounce)

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour,
salt and baking soda. Stir in the oats. In a medium bowl, using an electric
mixer, cream the butter with the granulated and brown sugars until light
and fluffy. Add the egg and beat until thoroughly incorporated. Scrape down
the sides with a rubber spatula and beat for another
30 seconds. Using the spatula, fold in the flour/oatmeal mixture
until completely incorporated. Mix in the pecans and cranberries.

2. Line 2 cookie sheets with parchment paper. Form the mixture into balls
about 1-1/4 inches in diameter. Place the balls about 3 inches apart on the
cookie sheets.

3. Bake the cookies for 10 – 12 minutes, or until golden brown and lacy.
Let cool completely on the cookie sheets. Using a metal spatula, transfer
the cookies to a plate. The cookies will keep for up to 1 week in an
airtight container, or one month in the freezer. Makes about 4 dozen
cookies.


Yields
48 Servings

German Christmas Cookies

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Ingrients & Directions


1 pk (1-pound) superfine sugar
1 Vanilla bean
4 c Sifted all purpose flour
1/2 ts Salt
1/4 ts Baking soda
2 c (1/2 pound) very finely
-chopped assorted raw nuts *
2 Egg whites
1 lb Unsalted butter; room
-temperature
1 c Granulated or superfine
-sugar
1 ts Pure vanilla extract

My grandmother made these cookies throughout my childhood, and I always
loved them. (She, in turn, got the recipe from a friend of her’s, Anna
Schmidt, *many* years ago in Ridgewood, Queens.) I have never seen them in
any cookbook.

* If preferred, purchase a 1 pound package of raw assorted nuts with their
shells on, shell them by hand, and chop them … That is how my grandmother
made them, as did the lady from whom she got the recipe.
At least two weeks before you are going to bake these, prepare vanilla
sugar. (This can also be done months in advance and stored at room
temperature until ready to use.) Pour superfine sugar into a jar or other
airtight container. Bury a vanilla bean inside and cover tightly. Set aside
for at least two weeks (or longer, if not yet ready to make the cookies).

Mix cookies. When ready to bake cookies, sift together flour, salt, and
baking soda. Using a fork, gently stir in nuts. Set aside. In small bowl of
electric mixer, beat egg whites until stiff but not dry. Set aside. Put
into large bowl of electric mixer. Without washing beaters, cream until
light and fluffy. Add sugar and vanilla. Beat until soft and creamy. Fold
in beaten egg whites. Using wooden spoon, gently stir in reserved dry
ingredients. Blend thoroughly. Wrap dough in plastic wrap and chill for 1
hour.

Bake cookies. Preheat oven to 350 degrees F. Using palms of your hands, pat
dough 1/4-inch thick onto counter top. Cut with canape or TINY bridge
cutters. Arrange on cookie sheets. (They will not spread.) Bake until
golden (approximately 12 minutes).

Coat cookies. Remove warm cookies from cookie sheets. Roll in reserved
vanilla sugar until generously coated. Set aside to cool.

N. B. If anything, these cookies improve with age, and will remain fresh
indefinitely if stored in an airtight container. The vanilla sugar will
also keep indefinitely … Simply continue to add more sugar upon using up
the supply.)


Yields
1 Servings

Original Toll House Cookies

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Ingrients & Directions


2 1/4 c Flour, all purpose 3/4 c Sugar, brown
1 ts Baking soda 1 ts Vanilla
1 ts Salt 2 Eggs
1 c Butter; softened 2 c Chocolate Chips; (12oz)
3/4 c Sugar 1 c Chopped nuts (optional)

Preheat oven to 375 degrees. In small bowl, combine flour,
baking soda and salt, set aside. In large bowl, combine butter,
sugar, brown sugar and vanilla extract; beat until creamy. Beat
in eggs. Gradually add flour mixture. Stir in chocolate
morsels. (and nuts – optional) Drop by rounded tablespoons onto
ungreased cookie sheets. Bake at 375 for 9 – 11 minutes.
Cool on pan, remove to rack.
Makes 5 dozen 2 1/4 inch cookies
~=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Refrigerator Cookies: Prepare dough as directed above. Divide
dough in half; wrap both halves separately in waxed paper. Chill
one hour or until fir. On waxed paper, shape each dough half
into 15 inch log, Roll up in waxed paper; refrigerate for 30
minutes. (May be stored up to 1 week in refrigerator or freeze up
to 8 weeks) Preheat oven to 375. Cut each log into 1/2 inch
slices. Place on ungreased cookie sheet. Bake at 375 for 8 – 10
mins. (Frozen dough not brought up to refrigerator temperature,
cook slightly longer)
Makes 5 dozen 2 1/4 inch cookies
~=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Pan Cookie Spread dough into greased 15 1/2 x 10 1/2 x 1 inch
baking pan. Bake 375 for 25 – 30 mins. Cool completely. Cut
into 35 2 inch squares.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

Yields
12 servings

Snow Drop Cookies

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Ingrients & Directions


3 ea Egg whites
1/4 ts Cream of tartar
1 ts Vanilla
3/4 c Sugar
1/4 c Mini chocolate chips

Beat egg whites in mixer bowl until soft peaks form. Add cream of
tartar and vanilla and beat until stiff peaks form. Add sugar, 2
tablespoons at time, beating after each addition. Fold in chocolate
chips. Drop mixture by heaping teaspoonfuls onto ungreased foil-lined
baking sheet and bake at 250 degrees 20 to 25 minutes, or until pale
cream in color. Outside will be slightly soft. Makes 36 cookies. Each
cookie contains about: 24 calories; 6 mg sodium; 0 cholesterol; trace
fat; 5 g carbohydrates; trace protein; 0 fiber; trace calories from
fat.

Yields
36 Servings

German Chocolate Cake Pie

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Ingrients & Directions


FILLING
2 Boxes Jell-O No Bake
-Chocolate Silk Pie
; Mixes
1 Devils Food Cake Mix
1 cn Coconut Pecan Frosting
2 Ready Crust Pie Shells
1 Cool Whip

-GARNISH (OPTIONAL***, (OP-
Pecan Pieces
Toasted Coconut
Powdered Cocoa

Prepare devils food cake according to directions on box in advance.

Prepare Jell-O Chocolate Silk Pie Filling according to the directions on
the box. Set crust packet aside to use for garnishing the top.

After silk filling and cake have both cooled to room temperature or cooler,
cut half of the cake into 1 inch pieces and combine with silk filling to
make the pie filling. Set aside until needed.

Lightly and carefully spread approximately 1/4″ of the coconut pecan
frosting all over the inside of the pie shells. Divide the silk filling mix
into the two pie shells and top with whipped topping.

Garnish as directed with pecan pieces or coconutbsp.

Cool for 2 hours before serving. Cut with a hot knife dipped in water often
to prevent sloppy looking pieces.


Yields
1 servings

Prune Whip Cake

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Ingrients & Directions


2 c Flour
1 1/2 c Sugar
2 ts Baking powder
1/4 ts Soda
1 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
1/2 c Shortening
1/2 c Prune juice
1 ts Vanilla
1/2 c Milk
2 Eggs

Sift flour, baking powder, sugar, soda,salt and spices. Add shortening, add
prune juice and milk, then vanilla. Mix well then add the eggs and mix
well. Pour into greased and floured tube pan or 13 x9 inch pan. Bake at 350
for 50 minutes

From

Yields
12 Servings

Asparagus And Basil Pancakes

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Ingrients & Directions


125 g Plain white flour
1 pn Salt
1 Free range egg
300 ml Milk
Olive oil for frying
1 lb Asparagus
2 Shallots
2 tb Olive oil
125 ml Bchamel sauce
1 Handful fresh basil
Freshly grated Parmesan
-cheese to serve

To make the pancake batter, put the flour and salt in a bowl and make
a well in the centre. Beat the egg and add to the flour with the
milk, then beat together to form a smooth batter.

Pre-heat the oven to 200C/400F/gas6.

Trim asparagus and put on a baking tray. Finely chop the shallots and
sprinkle over the asparagus, then drizzle over the olive oil. Roast
in the oven for 10-15 minutes until tender. Finely tear the basil
leaves and add to the warmed bchamel sauce.

To cook the pancakes, heat a spoonful of oil in a medium frying pan
and when hot, add a ladleful of the batter. Fry on both sides until
golden brown. Drain on kitchen paper. Repeat, heating the pan each
time, to make 8 pancakes. Stack the pancakes between sheets of
greaseproof paper and keep warm.

To serve, add a dollop of sauce to each pancake, put some of the
asparagus and shallots in the middle and roll up. Sprinkle Parmesan
cheese on top.


Yields
4 servings

Caramel Apple Cake

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Ingrients & Directions


No Ingredients Found

“When I go to potlucks, family gatherings or on hunting and fishing
trips with my husband and son, this cake is one of my favorite
desserts to bring. The flavorful cake stays moist as long as it
lasts, which isn’t long!” – Marilyn Paradis 1 1/2 cups vegetable oil
1 1/2 cups sugar 1/2 cup packed brown sugar 3 each eggs 3 cups flour
2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 tsp. baking soda 1/2
tsp. salt 3 1/2 cups diced peeled apples 1 cup chopped walnuts 2
tsp. vanilla extract CARAMEL ICING: 1/2 cup packed brown sugar 1/3
cup light cream 1/4 cup butter or margarine dash salt 1 cup
Confectioner’s sugar
Chopped walnuts, optional

In a mixing bowl, combine oil and sugars. Add eggs, one at a time,
beating well after each addition. Combine dry ingredients; add to
batter and stir well. Fold in apples, walnuts and vanilla. Pour into
a greased and floured 10″ tube pan. Bake at 325 degrees for 1 1/2
hours or until cake tests done. Cool in pan 10 minutes; remove to a
wire rack to cool completely. In the top of a double boiler over
simmering water, heat brown sugar, cream, butter and salt until sugar
is dissolved. Cool to room temperature. Beat in confectioner’s sugar
until smooth; drizzle over cake. Sprinkle with nuts if desired.
Serves: 12-16

Yields
1 servings