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.



Apricot-Raisin Jam

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

Apricot-Raisin Jam

6 Servings

1/2 lb apricot halves, Dried
-coarsely, chopped
1 c Golden raisins
Juice and rind of 1,Grated
-lemon
1 c Orange juice
2 c Sugar

1. Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight.

Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally.

2. Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes.

Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool.

Store in a cool, dark place.



Artichoke Appetizer

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

Artichoke Appetizer

12 Servings

4 Eggs,beaten
1/2 lb Cheddar cheese,grated
12 oz Jars marinated artichokes
-cut up
Salt & pepper,To Taste
Dash of tabasco
3 Green onions,chopped fine
6 Soda crackers,crushed
1 Clove garlic,crushed

Saute’ onions and garlic in artichoke oil; then drain. Mix all
ingredients and spread in greased 8×8″ pan. Bake at 325 for 30 min.

Can be baked, frozen and re- heated.



Babka

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

Babka

1 pk Yeast
4 c Bread flour
1/2 c Sugar,plus
2 T Sugar
1 t Salt
1/4 c -warm water
1 c Milk
1/4 lb Butter
2 Eggs
3/4 c Golden raisins

Bake in your Bread Maker according to manufacturers instructions.



Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread

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

Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread

9 Servings

1 Leg of lamb (5-6 lb)*
3/4 c Balsamic vinegar
1/3 c Mint jelly
1/3 c fresh mint leaves,Minced
Fresh mint sprigs (opt)
Salt
Pepper
Small pocket bread**

* – boned and trimmed of surface fat
** – or regular pocket bread, cut in half crosswise

1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.

2. Place lamb in a 9×13″ pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally.

3. On fire grate in a barbecue, with a lid, ignite 50-60 charcoal briquets. When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals. Set grill 5-6″ above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents.

4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (140′ on a thermometer) in center of thickest part, allow about 40 minutes total. Thinner sections will be well done.

5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread.





Recent Posts



Down Load Now for Free!

Merry Christmas, I have decided to give this collection of 250+ recipes away for free.

Click on the image above and you will be taken to a download page where you will enter your name and email where you want the Recipes sent. On the download page I offer a package of three additional Christmas books you may want to buy, but you don't need to to get the free collection of Christmas recipes.

Tags