Fudge How To Make Good Fudge

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Ingrients & Directions

1 x General Instructions follow

Do not stir fudge once the boiling starts, unless the recipe specifically
requires it; unnecessary stirring may cause graining.
Beating fudge is very important. While fudge is cooling, it is necessary
to make the fudge creamy and smooth. Beating must be started while fudge is
comfortably warm and continued until it is almost firm. For fudges that
require cooling and beating, beat hot fudge in pan or pour the hot fudge on
a marble slab or formica; cool to lukewarm, then paddle with spatula, until
of the right consistency to spread.
Marshmallow creme may be mixed into many of the following fudge recipes
just before the fudge sets up to make a softer, lighter fudge. If fudge is
overcooked, marshmallow creme will help it from becoming hard and dry.

From

Yields
1 Servings

Chewy Chocolate Chip Cookies

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Ingrients & Directions


2 1/4 c All-purpose flour
1 ts Baking soda
1 c Butter or margarine;
-softened
1/4 c White sugar
3/4 c Packed brown sugar
1 ts Vanilla
1 pk (Small) vanilla instant
-pudding
2 Eggs
2 pk Chocolate chips; (6 oz.)
Nuts (if desired)

Combine butter, the sugars, vanilla and pudding mix; beat until smooth and
creamy. Beat in eggs. Gradually add flour and soda; stir in chocolate chips
and nuts. Drop by rounded teaspoons about 2-inches apart onto ungreased
cookie sheet. Bake at 375 degrees for 8 to 10 minutes. (For chocolate
chocolate chip cookies, use chocolate flavor instant pudding.)


Yields
1 Servings

Old-fashioned Peanut Butter Cookies

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Ingrients & Directions


1/2 c Sweet butter; at room
-temperature
1/2 c Each sugar and brown sugar
1 Egg
1 c Smooth pure peanut butter
1/2 ts Vanilla
1/2 ts Each salt and baking soda
1 1/2 c Sifted flour

Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With
an electric mixer beat the butter until soft. Add the sugars and beat until
creamy. Add the egg, peanut butter, salt, baking soda and vanilla.

With a rubber spatula fold the flour into the egg mixture but do not
overmix. Roll the dough into small balls and place them on prepared cookie
sheet. With a fork press the balls into flat cookies and bake for 15 to 17
minutes or until crisp and golden.

For added touch melt some bittersweet chocolate in a double boiler remove
and cool down a bit. When still pliable dip one edge of cookies into
chocolate.

Yield: 5 dozen

Yields
1 Servings

Great-shape Cookies

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Ingrients & Directions


1/2 c Butter
1 c Granulated sugar
2 x Large eggs
1 tb Milk

-KNEAD IN 1/4 C FLOUR LATER-
2 1/2 c All-purpose flour,save 1/4 c
2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Almond

CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer
to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease
cookie sheet (only ONCE). No need to grease it each time.
Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4
cup flour into the dough now, chill. Roll out, using flour on surface,
cutters and rolling pin, generously. Try to get more flour on tiny places.
This is a great recipe for the creased cookie cutters, because it is
delicious and dough does not lose its shape. For this type of cutter, roll
to about 1/4″ thickness, so dough is just thick enough to leave the cutter
imprints. Ordinarily, roll dough to 1/4″ thickness for best results. Any
cookie will lose detail and shape when it is too thick. This cookie is good
iced with thin royal icing. Cookie stays soft, but is not terribly fragile.

Yields
30 Servings

Premier White Sugar Cookies

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Ingrients & Directions


2 pk NESTLE Premier White baking -softened
-bars, divided (6 oz ea; 1/3 c Sugar
-6 foil-wrapped bars) 1 Egg
2 1/4 c All-purpose flour 1 ts Vanilla extract
1 ts Baking powder 1 pk NESTLE Toll House semi-sweet
1/4 ts Salt -chocolate Rainbow Morsels
1/2 c Butter or margarine, -(9 oz; 1 1/2 cups)

Preheat oven to 350’F. In small saucepan over low heat, melt 3
foil-wrapped bars (6 ounces) Nestle Premier White baking bars; set
aside. In small bowl, combine flour, baking powder and salt; set
aside.

In large mixer bowl, beat butter and sugar until creamy. Blend in egg
and vanilla extract. Beat in melted baking bars. Gradually beat in
flour mixture until soft dough forms. Shape dough into ball; flatten
to 3/4″ thickness. Wrap in plastic wrap; refrigerate 15 minutes until
firm.

On lightly floured surface, roll out dough to 1/8″ thickness. With 2
1/2″ to 3″ cookie cutters, cut dough into shapes. Place on ungreased
cookie sheets.

Bake 8-10 minutes until edges are golden brown. Let stand 2 minutes.
Remove from cookie sheets; cool completely.

In small saucepan over low heat, melt remaining 3 foil-wrapped bars (6
ounces) baking bars. Spread or pipe melted baking bars on cookies.
Decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels,
attaching with melted baking bars.

Makes about 3 1/2 dozen cookies.

CHRISTMAS TREE HANGING COOKIES: With skewer, make 1/2″ hole near top
edge of each cut out before baking.

Yields
42 servings

Basic Cookie Dough

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Ingrients & Directions


4 c Flour; sifted all-purpose
1/2 ts Salt
1/2 c Butter; softened (or oleo)
1 c Lgt brown sugar – packed
1 ts Vanilla
1 ts Baking soda
1 1/2 c Vegetable shortening
1 c Sugar; granulated
2 Eggs

1. Sift flour, baking soda and salt onto waxed paper. 2. Beat
shortening, butter and sugars until well mixed. Beat in eggs and
vanilla. Stir in flour mixture until soft dough forms. 3. Divide
dough into 6 equal portions. Shape into rolls about 1 1/2″ in
diameter. Wrap each in foil and freeze. OR, if you prefer, flavor
the 6
different portions according to the notes that follow. 4. Slice
frozen rolls about 1/4″ thick. Arrange cookies 2″ apart on an
ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or
until lightly browned.

NOTES: Coconut cookies: Mix 1/2 cup flaked coconut into 1/6 of dough.
Pecan cookies: Mix 1/2 cup chopped nuts into 1/6 of dough.

Taken from: IT ALWAYS TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: ? THE IMPROV
BBS ? Kook-Net Hub ? (602)991-4849

Yields
1 Servings

Jungle Room Banana Split Cake

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Ingrients & Directions


1 1/2 c Margarine; 1 melted and 1
; softened (3 sticks)
2 c Graham cracker crumbs
3 c Sifted confectioners’ sugar
1/2 c Half and half
5 md Or 3 large bananas
1 cn Pineapple tidbits in own
-syrup; (15 ounce)
1 Container nondairy whipped
-topping; (8 ounce)
1/2 c Chocolate syrup
1/2 c Pecans
1/2 c Chopped maraschino cherries

In a medium bowl, combine the 1/2 cup melted margarine and the graham
cracker crumbs. Mix together well and pack into a 9 x 13inch pan or baking
dish. Refrigerate.

In a mixing bowl, combine the softened margarine, confectioners’ sugar and
half and half. Beat at medium speed for 10 minutes. Spread the filling over
the chilled crust. Cut the bananas into 1/4 inch slices and place into
filling, pressing slightly. Drain the pineapple tidbits and chop into
smaller pieces. Spread the pineapple on top of the bananas. Top with the
whipped topping and freeze.

Remove from the freezer 1 hour before serving and garnish with chocolate
syrup, chopped pecans and maraschino cherries.

Makes 6 to 8 servings.


Yields
1 servings

Quick And Easy Cake

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Ingrients & Directions


2 c Sugar
1 c Solid vegetable shortening
4 Eggs
2 c Flour
1 pn Salt
1 ts Almond flavoring
1 ts Coconut flavoring

Pr-heat oven to 325 F . Lightly grease a 13 x 9 inch baking pan with
non-stick cooking spray.

In large mixing bowl, combine sugar, shortening and 4 eggs. Beat for 2
minutes. Add flour, salt, 2 more eggs and the flavorings. Beat for 2
minutes longer.

Pour into prepared baking pan and bake for 1 hour. The top will be crusty.
Serves approximately 12 portions


Yields
1 Servings

Crackling Bacon Corn Cakes

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Ingrients & Directions


6 sl Bacon; cut into 1/2″ pieces
1/3 c Chopped onion
1 c All purpose flour
2 tb Chopped fresh chives
1 ts Baking powder
1/2 ts Salt
1/8 ts Cayenne pepper
2/3 c Milk
1 Egg; slightly beaten
1 tb Vegetable oil
8 oz Whole kernel corn; (1 can,
-drained)
1/2 c Shredded Monterey Jack
-cheese
Maple syrup or maple
-flavored syrup; warmed

In 10″ skillet cook bacon and onion over medium high heat until bacon is
browned (7 to 9 minutes). Meanwhile, in medium bowl combine flour, chives,
baking powder, salt and cayenne pepper. Stir in milk, egg and oil just
until moistened. Stir in bacon and onion and remaining ingredients except
maple syrup. Heat griddle to 350 or until drops of water sizzle. For each
corn cake pour 1/3 cup batter onto greased griddle. Cook until corn cakes
are golden brown (3 to 4 minutes on each side). Serve warm with maple
syrup.


Yields
6 Servings

Amish Friendship Spicy Topped Cake

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Ingrients & Directions


-BATTER-
1 c Amish Friendship Starter 1 c Granulated sugar
3 ea Eggs 2 ts Baking soda
2/3 c Vegetable oil 1/2 ts Salt
2 c Unbleached flour

TOPPING
1/3 c Butter; melted Uncooked
1/2 c Granulated sugar 1 c Nuts; chopped
1/2 c Brown sugar; firmly packed 1 1/2 ts Ground cinnamon
1/2 c Quick-cooking oatmeal

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan; set
aside.

TO PREPARE BATTER In a large bowl, beat together the starter, eggs
and oil. Add flour, sugar, baking soda and salt; mix. Set aside.

TO PREPARE TOPPING In a small bowl, combine butter, granulated and
brown sugars, oatmeal, nuts and cinnamon.

TO ASSEMBLE Put half the batter in prepared pan. Sprinkle with half
the topping; cover with remaining batter and sprinkle on the rest of
the topping. Bake 35 to 40 minutes.


Yields
12 servings