Brown Sugar Fudge

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Ingrients & Directions


1 c White Sugar; Granulated 2 oz Unsweetened Chocolate; 2 Sqs
1 c Light Brown Sugar; Firm Pack 4 tb Butter; 1/2 stick
1/2 c Heavy (Whipping) Cream 1 1/2 ts Vanilla
3 tb Molasses; * 1/2 c Chopped Nuts; Optional

* This is to taste. The original recipe called for 4 Tbls of Molasses,
STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart
saucepan; butter the upper sides (inside) of the saucepan; measure all
ingredients except the vanilla and optionals, and dump into the saucepan.
Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes
and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the
sugar, stirring constantly with a wooden spoon, over low heat until the
butter melts, the gritty sounds cease, and the spoon glides smoothly over
the bottom of the pan. Increase the heat to medium and bring to a boil.
STEP 3: Boil, after washing down any crystals that may have formed, with a
pastry brush dipped in hot water from the thermometer bath, using as little
water as possible. Introduce the prewarmed thermometer. Reduce the heat
while keeping the fudge at a boil. Stir no more than necessary. STEP 4:
Test the fudge mixture in the ice-cold water when the mixture thickens and
bubbles become noisy. Ball, formed in ice water, should hold its shape
until the heat from your had begins to flatten it and should be al dente ~-
slightly chewy — between 230 and 240 (110 and 115.5 degrees C.). Because
of the molasses and brown sugar, it can ball at a lower temperature than
some other fudges. STEP 5: Shock by placing the saucepan in the cold water
in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then
allow to cool. STEP 7: Stir when luke warm and “skin” forms on the top (110
degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath
to soak clean. Stir the fudge thoroughly but not vigorously by hand, with
an electric mixer, or with a food processor. Pause frequently to allow the
fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and
become lighter in color or streaked with lighter shade, give off some heat,
suddenly stiffen. If mixing by had, the fudge will “snap” with each stroke;
by mixer, mixer waves will become very distinct, by food processor, fudge
will flow sluggishly back to the center when the processor is stopped. STEP
9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts
(filberts)) before the fudge totally candies. STEP 10: Pour, score, and
store when cool in an airtight container in the refrigerator or at room
temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be
frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the
unsweetened chocolate and replace the molasses with 1/4 cup of honey. The
honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY
BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or
evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE
BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl
corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get
it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step
1, eliminate the molasses and chocolate, replace the heavy cream with 1/4
cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut
butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN
SUGAR FUDGE: In Step 1, eliminating the molasses is optional — you’ss get
a more Southern praline with it, a milder one without it–or compromise and
use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture
begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break
the boil or cool the mixture too quickly.

Yields
6 servings

Cheesecake Cookies

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Ingrients & Directions


1 c Whole wheat flour
1/3 c Brown sugar
1/3 c Butter or margarine
1/2 c Chopped walnuts or toasted
-sesame seeds or roasted
-sunflower seeds
8 oz Cream cheese
1/4 c Honey
1 Egg
2 tb Milk
1 tb Lemon juice
Grated peel of 1 lemon
1/2 ts Vanilla extract
1/2 ts Freshly grated nutmeg

Blend together the flour, sugar, and butter with a pastry cutter to make a
crumbly texture. Then mix in 1/2 cup nuts or seeds. Reserve 1/2 cup of the
mixtrue for the topping, and press the remainder into an 8″ square pan.
Bake at 350 deg F for 12-15 min.

In the meantime, soften the cream cheese and blend in the honey, egg, milk,
and remaining ingredients. Spread over the baked crust and sprinkle with
the reserved topping. Garnish, if you wish, with fruit slices and/or meat
nuts. Bake at 350 deg F for 25 min. Cool and cut into 2″ squares.

Note: If using strawberries for garnish, put them on the cheesecake
topping after baking.

Optional garnishes: fruit slices: orange, apple, banana, strawberries
nutmeats (whole or chopped): almonds, walnuts, Brazil nuts

From

Yields
16 Cookies

Oatmeal Chocolate Chip Cookies

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Ingrients & Directions


1 c Sugar
1 c Brown sugar
3/4 c Applesauce
2 Egg whites
2 tb Water
1 ts Vanilla
1 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
12 oz Chocolate chips
3 c Oatmeal

Mix as usual. Drop on greased cookie sheet (press the cookie out a bit,
they don’t spread when you use applesauce instead of shortening or butter).

Bake 8-10 minutes at 375. Cool before removing from cookie sheet.


Yields
48 Servings

Grandma’s Butter Cookies

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Ingrients & Directions


2 c Sugar
2 c Butter
4 Eggs
1 ts Vanilla
5 1/3 c Flour; sifted
1 ts Baking powder
1 ds Salt

From: Kathi Sandler kas@flash.net

Date: Tue, 09 Jul 1996 20:25:07 -0500
Recipe By: Henrietta Kowalski

Cream together sugar and butter. Add eggs one at a time. Add vanilla. Mix
in sifted flour, baking powder and salt. Can drop by teaspoonful on to
ungreased cookie sheet or shoot through a cookie press. Bake at 425 for 10
minutes.

JEWISH-FOOD digest 245

From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe
Archive,

Yields
70 Servings

Barbara Bush’s Chocolate Chip Cookies

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Ingrients & Directions


1 c Flour & 2 tbsp; sifted 1/3 c Sugar; granulated
1/2 ts Baking soda 1 Egg
1/2 ts Salt 1 1/2 ts -Water; very hot
1/2 c Butter; softened 1/2 ts Vanilla
1/3 c Sugar; brown firmly packed 1 c Chocolate chips;semisweet

Calories per serving: 74 Fat grams per serving: Approx. Cook Time:
:10
Preheat oven to 375F. Grease baking sheets with vegetable oil. Sift
flour, baking soda and salt on waxed paper. Beat butter, sugar and
egg in large bowl till fluffy, about 3 minutes. Beat in hot water and
vanilla. Gradually beat in flour mixture until blended and smooth.
Drop dough by well rounded teaspoonfuls on prepared baking sheets.
Bake in 375F oven till golden, about 10 minutes. Cook on sheets on
wire rack to cool completely. Makes about 3 dozen cookies

Yields
1 servings

Low Fat Pumpkin Cookies

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Ingrients & Directions


3/4 c Pumpkin
1/2 c Fat-free plain yogurt
2 tb Fat-free plain yogurt
1 ts Vanilla
2 c Unbleached flour
1 c Raisins
3/4 c Brown sugar; packed
2 ts Cinnamon
1 ts Ginger
1/2 ts Baking soda
1/4 ts Salt
1/2 ts Allspice
1/2 ts Nutmeg

Recipe by: Unknown Preparation Time: 0:20 Preheat oven at 350. Prepare
baking sheets with cooking spray. In a mixing bowl, combine pumpkin,
yogurt, and vanilla. In another mixing bowl, combine flour, raisins,
brown sugar, cinnamon, ginger, baking soda, salt, allspice, and
nutmeg. Mix wet ingredients with dry ingredients just until
moistened. Drop by tablespoonfuls onto prepared baking sheet, 2″
apart. Bake for 15 minutes, until they seem firm.

Yields
36 Servings

Impossible Raspberry Cake

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Ingrients & Directions


1 pk White Cake Mix; (2-Layer
-Size)
3 c Fresh Raspberries
1 c Granulated Sugar
1 1/2 c Whipping Cream; (unwhipped)
Fresh whole Raspberries for
-garnish
Additional Cream; (whipped)
-for garnish

Makes 2 Cakes or 12 Servings

Pre-heat the oven to 350-F degrees and lightly coat two 9-inch round cake
pans with non-stick cooking spray and a light dusting of flour.

Prepare the white cake mix as directed on the package, making sure to
reduce the amount of water you add to only 1 cup. Pour equal portions of
the cake batter into each of the prepared cake pans.

Evenly distribute about 1 1/2 cups of the raspberries over the top of the
cake batter. Sprinkle the raspberries with 1/2 cup of sugar, each.

Divide the whipping cream, and pour equal portions over the top of the
raspberries on each cake. Bake for about 60 minutes.

Immediately invert both cakes onto serving plates when removing from the
oven. Let cool, then garnish with freshly whipped cream and whole
raspberries just prior to slicing and serving.


Yields
1 servings

Pumpkin Snack Cake

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Ingrients & Directions


1 c Packed light brown sugar
4 tb Light corn oil spread, 1/2
-stick
1 c Canned solid-pack pumpkin,
-(not pumpkin pie filling)
1/2 c Thawed, frozen
-no-cholesterol egg,
-substitute
1/2 c Low-fat milk
1 tb Vanilla extract
2 c Cake flour
2 ts Baking soda
1 1/2 ts Ground cinnamon
1 1/2 ts Ground ginger
1 ts Baking powder
1/2 ts Salt
1/2 ts Ground allspice
Confectioner’s sugar, for
-garnish

Preheat oven to 350. Generously spray 13 x 9 inch ceramic or glass baking
dish with nonstick cooking spray. In a large bowl, with mixer at high
speed, beat brown sugar and corn oil spread until well mixed, about 2
minutes, constantly scraping bowl with rubber spatula. Reduce speed to
medium, beat in pumpkin, egg substitute, milk and vanilla. With mixture at
low speed, add flour, baking soda, ground cinnamon, ground ginger, baking
powder, salt, and ground allspice; beat just until well blended. Pour
batter into baking dish; spread evenly. Bake cake 25 to 30 minutes until
toothpick inserted in center of cake comes out clean. Cool cake completely
in baking dish on wire rack. When cool, sprinkle with confectioner’s sugar.
Makes 12 servings.


Yields
12 Servings

Crab And Wild Mushroom Cheesecake With Green Onion Coulis

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Ingrients & Directions


CHEESECAKE
1 c Fresh grated
-Parmigiano-Reggiano cheese
1 c Bread crumbs
1/2 c Melted butter
1 tb Olive oil
1 c Chopped onions
2 tb Minced shallots
1 tb Minced garlic
1/2 c Chopped red peppers
1/2 c Chopped green onions
4 c Coarsely chopped assorted
-fresh wild mushrooms
2 ts Salt
12 Turns freshly ground black
-pepper
1 3/4 lb Cream cheese
4 lg Eggs
1/2 c Heavy cream
1 c Grated Smoked Gouda Cheese
1 lb Lump crab meat; picked over
-for shells and cartilage,
-about 2 cups

-COULIS-
1 c Prepared or homemade
-mayonnaise
3/4 Chopped green onions
1 tb Minced shallots
1 tb Minced garlic
Salt and pepper
1 tb Chopped egg yolk
1 tb Chopped egg white
1 tb Chopped chives
2 Long chives
1 tb Capers
1 tb Chopped red onion

ESSENCE OF EMERIL SHOW #EE2314

Preheat the oven to 350 degrees F. Combine the Parmesan, bread crumbs and
butter until thoroughly blended, and press into a 9-inch springform pan. In
a saute pan, heat the olive oil. Add the onions, shallots, garlic and
peppers, and saute for 2 minutes. Stir in the mushrooms and season with
salt and pepper, saute for 1 to 2 minutes, and remove from heat. Using an
electric mixer beat the cream cheese with the eggs in a large bowl until
very thick, about 5 minutes. Beat in the cream, Gouda, sauteed vegetables
and crab meat. Mix until thoroughly incorporated and creamy, for about 2
minutes. Pour the filling over the crust in the springform pan and bake
until firm, for about 1 hour. Remove from the oven and allow to cool to
room temperature.

For the sauce: In a small mixing bowl, combine all the ingredients
together, mix to incorporate.

Season with salt and pepper. Chill. Spoon a pool of the coulis in the
center of a plate. Place a piece of the cheesecake in the center of the
coulis. Garnish with the egg yolks, egg whites, chives, long chives, capers
and red onions.


Yields
1 Servings

Green Dragon’s Breath Cake

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Ingrients & Directions


1 13×9 sheet cake At least 13×9
2 Sheets tracing paper 1 Plastic 3 or 4 inch
1 Pencil Deli container with
Tape Tight lid
Scissors 1 Plastic straw
15×11 foil lined cardboard Green frosting
Base Red frosting in a tube
5inch high coat box 1/4 lb Dry ice

Typed by Annette Johnsen Source: Special Effects Cookbook

Take 13×9 sheet cake and place on foi-lined cardboard base.

Tape 2 81/2x 11 sheets of tracing paper to make 17×11 sheet.

Trace a dragon pattern and cut out. Place pattern on cake and cut out
with a knife.

Frost cake with green icing. Use red icing to make an eye,nostril and
a scale pattern to resemble a dragon.

Take the 5 inch high coat box and cut away and remove one whole long,
narrow side so you can reach into the empty box and from that side
with ease. Place the frosted cake on top of the box.

With a sharp shewer poke a hole through the cardboard base and coat
box. Ream the hole out so that the plastic straw will fit snugly. Now
insert all the way into the coat box so it cannot be seen on the
surface of the cake.

Now poke a hole in the center of the plastic deli container lid just
so the plastic straw will fit snugly. Reach into the box with the
lid and fit the lid onto the straw so that about 1 inch of the straw
sticks into the otherside of the lid. Now you are ready to produce
the special effect.

When you are ready to present the Breathing Dragon place 3 or 4
walnut size chunks of dry ice into the empty deli container and half
fill with hot tap water. (WEAR GLOVES WHEN HANDLING DRY ICE)

Vapor will begin to pour out so quickly place the smoking container
inside the box and fit the lid/straw tightly over the container. The
vapor will be under pressure and will shoot up through the straw and
the dragon’s nostrils.


Yields
1 party