Microwave Creamy Fudge

1 1/2 c Sugar
12 oz Evaporated milk
1/4 c Butter (or margarine)
2 c Miniature marshmallows
12 oz Chocolate chips (2 cups)
1 t Vanilla
1 c nuts (optional),Chopped

Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe bowl. Cover loosely with wax paper. Microcook on high 4 minutes.

Uncover, Microcook 10 minutes more, stirring every 3 minutes.

Continue cooking, stirring every 2 minutes, until candy thermometer reads 234 to 240 degrees. (soft ball stage). Stir in marshmallows and chocolate chips and nuts if using. Stir vigorously until creamy and slightly glossy.

Spread in a buttered 11×7 pan.

Refrigerate 2 hours or until set.

Microwave Never-Fail Fudge

2 1/2 c Sugar
1/4 c Margarine
2/3 c Evaporated milk
7 oz Marshmallow creme
6 oz Chocolate chips
1/2 oz Baking chocolate

Combine sugar, margarine, milk and marshmallow creme in 2 quart microwave safe bowl. Microwave on high 3 minutes. Stir well.

Continue microwaving 2 to 3 minutes more or until mixture boils.

Reduce power to 50% and microwave 5 minutes.

Add chocolate chips and shaved baking chocolate. Stir until melted.

Pour into buttered 8″ dish.

Microwave Pecan Brittle

1 c Pecan halves
1 c Sugar
1/2 c Light corn syrup
1/8 t Salt
1 t Butter
1 t Vanilla
1 t Baking soda

Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4 minutes. At the end of 8 minutes, add butter and vanilla. Blend well.

Return to microwave and cook on HIGH 1 to 2 minutes more. Remove and add baking soda and gently stir until mixture is light and foamy.

Pour onto lightly greased cookie sheet and let cool 30 minutes to 1 hour.

Break into pieces and store in airtight container.

Milk Chocolate And Orange Truffles

21 Servings

1/2 c Whipping cream
24 oz Milk chocolate (imported)
– finely,Chopped
2 T butter,Unsalted
1 1/2 t orange peel,Grated
Unsweetened cocoa powder
2 t Solid vegetable shortening

Line a cookie sheet with foil. Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add half the chocolate and whisk until melted. Whisk in butter and orange peel. Freeze until chocolate mixture is firm enough to mound on spoon, about 40 minutes.

Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart. Freeze until almost firm but still pliable, about 30 minutes.

Roll each in cocoa powder. Then roll between palms of hands into ball. Place on same sheet. Freeze until firm, about 1 hour.

Melt remaining half of chocolate with shortening in top of double boiler over simmering water, stirring until smooth. Remove mixture from over water. Grasp 1 truffle between thumb and index finger; roll truffle in melted chocolate, coating completely. Shake to remove excess chocolate. Place truffle on same foil-lined sheet.

Repeat with remaining truffles. Refrigerate until coating is firm, about 1 hour. Dust truffles with cocoa powder, brush off excess.

(Can be prepared 2 weeks ahead. Store in refrigerator in an air-tight container.) Let stand at room temperature 10 minutes and serve.

Miniature Cookie Houses

FOR COOKIE HOUSE
4 1/2 c Flour (may need up to 5)
2 t Baking powder
1/2 t Salt
1 c Margarine,room temperature
2 c Sugar
2 Eggs
2 T Milk
2 t Vanilla extract

FOR DECORATING
#5,#7 round and #27 star tip
Three decorating bags
Decorating icing
Colored sugar
Assorted candies
Decorating bag with coupler

Make the cookie dough: Stir or whisk together 4 1/2 cups of the flour, the baking powder and salt; set aside. Cream the butter and sugar until light; add the eggs, milk, and vanilla and beat well. Gradually add the dry ingredients and blend to form a smooth ball of dough. If the dough is sticky, add just enough of the remaining flour to eliminate the stickiness. The dough should not be dry. Divide the dough in half, wrap each ball in plastic and refrigerate for several hours, or until firm enough to roll. Meanwhile, cut cardboard templates for the base and the three parts of the cookie house.

The dimensions are as follows:

THE BASE: is a circle 6″ across (cut 1)

THE SIDE: is a rectangle 2 3/8″ x 3 1/2″ (cut 2) THE FRONT/BACK: is funny shaped. It’s 3″ wide and 4 1/4″ tall (total height). From the bottom to the beginning of the “roof” section is 2 3/8″. At 2 3/8″ cut up to form the “roof” top like an upside down “V” (cut 2). Finally cut the ROOF: it’s a rectangle 2 3/4″ x 4 1/4″. Preheat oven to 350 degrees. On a flour-dusted cookie sheet or the back of one jelly roll pan, roll out one ball of dough to 1/8″-1/4″ thick. For each house cut one base, two sides, two front/back pieces, and two roof pieces. Lay out the cardboard patterns on the dough, leaving 1 1/2″ between them. The layout will depend on the size of your cookie sheet and how many houses you are making. Use a sharp knife to cut around each template, removing excess dough as you cut. Wipe the knife frequently. Repeat the rolling and cutting process to make the remaining pieces. If you want some small trees in front of your house, make them using a cookie cutter. Bake both sheets of cookies at the same time, for 10-15 minutes removing pieces when they are done (preferable to overbake than underbake since we need firm cookies). The cookies may brown, but this is O.K. Transfer immediately to a wire rack to cool completely.

Decorate the pieces before assembling the houses. You can do this many ways. Mostly use your imagination. Frost or pipe/apply candies to the “wet” icing. To “sugar-coat” areas, brush on egg-wash (being careful not to touch any piping or decorations); then sprinkle immediately with colored sugar. Tap gently to shake off excess sugar. Set aside to dry for half an hour. Next to assemble houses. Use the #7 icing tip . Pipe a thick line of icing along edges to be put together and “glue” the houses together and on the base. Make sure to do one area at a time and hold until icing sets. Let all set for a few minutes. When icing is firm, do any finishing touches.

MAKES THREE COOKIE HOUSES WITH BASES

Mocha Fudge

30 Servings

1 lb Dark chocolate,broken into
Pieces
1 lb Can sweetened condensed milk
2 1/2 oz Butter
1 T coffee,Instant
1 t water,Boiling

Grease and line lamington pan with foil. Place chocolate, condensed milk and butter in saucepan, stir constantly over low heat until mixture is smooth. Blend coffee and water together until coffee is dissolved, add to chocolate mixture, stir until evenly combined. Pour into prepared pan, refrigerate until set. Cut into squares to serve.

Cover with plastic wrap and refrigerate until required.

Makes about 30.

Mocha Truffles

30 Servings

11 1/2 oz Milk chocolate chips
1/2 c Whipping cream
2 t coffee granules,Instant
2 t Coffee-flavored liqueur
2/3 c Vanilla wafer crumbs

Melt chips with whipping cream and coffee granules in heavy, medium saucepan over low heat, stirring occasionally. Whisk in liqueur until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours. Shape about 1 T of the mixture into 1 1/4 inch
ball by rolling between your palms. Place balls on waxed paper. Place crumbs in a shallow bowl. Roll balls in crumbs; place in petit four or candy cases.

Molded Cheese Treats

8 oz Natural cheddar cheese

Coarsely grate cheese. Place in micro-proof measuring cup. Microwave on medium power until melted., approximately 2 minutes.

Pour into Wilton candy molds of your choice (Halloween ones are awesome).

Place sticks in for lollipops if desired.

Refrigerate for 15 to 20 minutes until set. Remove from mold by flexing mold.

Keep refrigerated until served

Monster Munch

1 c Dry roast peanuts,unsalt
1/3 c Butter (or margerine)
1 lb Marshmallows
1/2 c Peanut butter
3 c Puffed rice cereal
1 c Apricots,chopped
1 c Raisins

In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave safe 13×9″, melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter cook on high 2 minutes longer. Stir until well blended, add cereal mixture to dish and toss until well coated. Working quickly with greased hand, form into balls, using about 1/2 C mixture, per ball. If mixture begins to harden, cook on
high for 30 seconds, or until softened. If desired , mixture may be spread in unbuttered 13×9″ dish and cooled and cut into bars.

Makes 1 dozen balls or 2 dozen bars

Mulled Cider

8 Servings

1/2 ga Apple cider
1/4 c Brown sugar
3 Cinnamon
1/2 t Whole cloves
1/4 c Maple syrup

Combine all ingredients in a large kettle. Bring to a boil. Simmer for 5 minutes. Strain to remove sticks and twigs. Serve hot with half a (fresh) cinnamon stick in each cup, if desired.

Makes about 2 quarts.