A 2-Minute Fudge

Oct 24, 2009 Author: enetwal | Filed under: Fudge

A 2-Minute Fudge

36 Servings

1 lb Powdered sugar
1/2 c Cocoa
1/4 t Salt
1/4 c Milk
1 T Vanilla extract
1/2 c Butter
1 c Nuts,chopped

In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly buttered 8x4x3″ dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.



Almond Rocca

Oct 24, 2009 Author: enetwal | Filed under: Bars

Almond Rocca

6 Servings

1 c Pecans,chopped (we use
-chopped almonds on some
-batches)
3/4 c Brown sugar (packed)
1/2 c Butter (or margarine
-(butter)-makes it richer)
1/2 pk (6 oz size) semisweet
-chocolate chips. (1/2 cup)

Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan.
Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted
chocolate over canndy. While hot, cut into 1 1/2 inch squares. Chill until firm.



Americana Peanut Cheesecake

Oct 24, 2009 Author: enetwal | Filed under: Deserts

Americana Peanut Cheesecake

12 Servings

3/4 c Chopped roasted peanuts,div
2 T Chopped roasted peanuts,div
1 c Graham cracker crumbs
1/3 c Butter (or margarine),melted
2/3 c Creamy peanut butter
4 pk (3 ounces each) cream cheese
-softened
1 cn (14 ozs) sweetened condensed
1/3 c Lemon juice
1 t Vanilla extract
1 pk (4 ozs) whipped toppi,Frozen
-thawed

In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1″ up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled.



Angel Food Candy

Oct 24, 2009 Author: enetwal | Filed under: Candies

Angel Food Candy

10 Servings

2 c Light Corn Syrup, Karo
2 c Brown Sugar, Firmly Packed
4 t Baking Soda
4 oz Semi-Sweet Chocolate, Cut Up
12 oz Chocolate Chips,1 Pk
1/4 c Butter (Or Regular
-Margarine)
Paraffin,*

NOTE: The first 4-Oz of semi sweet chocolate is in the block style.
Also the chocolate chips should be semi-sweet. * The paraffin
should be a 2 1/2 X 3-inch piece that has been cut up.

Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
Cook over medium heat, stirring constantly, until the mixture boils.
Continue cooking the mixture until it reaches the hard crack stage
(300 degrees F) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully stir in the baking soda being
careful as the mixture will foam up. Pour the mixture at once in to
a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
Break into pieces using a meat mallet or wooden spoon. Combine the
semi-sweet chocolate pieces and the chocolate chips, butter and
paraffin wax in the top of a double boiler. Place over simmering
water, stirring until melted. Remove form the heat, but keep over
the hot water. Dip the candy into the chocolate using a large
cooking fork. Place on waxed paper lined baking sheets. Let stand
until chocolate is set. Store the candy in a cool place in covered
containers. If you wish, do not coat the candy with the chocolate
Candy can be stored for several months in the freezer.

Makes 3 pounds of candy.



Apple-Pecan Salad Filling For Cranberry Molds

Oct 24, 2009 Author: enetwal | Filed under: Side Dishes

Apple-Pecan Salad Filling For Cranberry Molds

16 Servings

2 c Apples, peeled/chopped
1 t Lemon juice
1/2 c Celery, thinly sliced
1 c Pecans, coarsely chopped
1/4 c Mayonnaise
1/4 t Salt
1/2 c Heavy cream, whipped

1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt; stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve.

2. Makes sufficient salad to fill 2- 6-cup cranberry molds, with enough left over to surround mold with salad.



Apricot-Ginger Cranberry Sauce

Oct 24, 2009 Author: enetwal | Filed under: Side Dishes

Apricot-Ginger Cranberry Sauce

6 Servings

INGREDIENTS
14 Dried apricots,each cut into 3 strips
1/2 c Cranberry juice
12 oz Fresh (or thawed),Frozen
-cranberries
1/2 c Plus 1 tbsp. sugar
1 T Minced,pared, fresh ginger

Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly – that should take about 5 minutes. Let the sauce cool to room temperature, then refrigerate it (covered) until it’s *cold*.

It can be stored in the refrigerator for up to a week.
Transfer the sauce to a serving dish and serve while it’s still cold. The colder the better, so long as it isn’t frozen.