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.

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

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

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.

Apple-Pepper Jelly

4 Servings

2 c Water
6 oz Frozen Apple Juice, Thawed
1 3/4 oz Powdered Fruit Pectin,1 Pk
3 3/4 c Sugar
1 Red Pepper, Crushed, To Taste
1/8 t Red Food Coloring

Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly.

Remove from the heat and strain. Add the red food color.
Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat.

Makes 4 half pints of jelly.

GRAPE JELLY:

Substitute 1 can (6 oz) of frozen grape juice concentrate for the
apple juice concentrate. Omit the red pepper and food color.

TANGERINE JELLY:

Substitute 1 can (6 oz) frozen tangerine juice concentrate for the
apple juice concentrate. Omit red pepper and food color.

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.

Aunt Sadie’s Brisket of Beef

8 Servings
3 Large onions-Sliced Paper Thin
8 Whole allspice
Salt and pepper
Garlic powder
Hungarian paprika
5-6 lb brisket; 1st cut

Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan.

Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika. Place brisket on top of onions, then other half of onions and allspice on top of the brisket. Cover and roast in a 300 degree F. oven for 3 hours.

Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve it au jus. You will have a very dark brown juice.

NOTE: Best when made one day in advance.

Aunt Velma’s Shortbread

1 c Butter
1/2 c Sugar,icing
2 1/2 c Flour,all purpose – sifted

Preheat oven to 350F. Place butter in bowl, should be at room temperature. Add icing sugar. Work together with hands. Add flour.

Keep working with hands till well mixed. Put the dough on a board and pat to 1/2″ thickness.

Cut in rectangles or fancy designs. Bake 20 – 25 minutes at 350F till light brown on edges.

Eggnog Bread

16 Servings

2 T Sugar
1 pk Active dry yeast
2 1/2 c All-purpose flour
2 T Butter
1 t Salt
1/4 t Nutmeg
3/4 c Eggnog,at room temp.*

Place ingredients in the Bread Maker according to your manufacturers’ directions. Then adjust by adding flour or liquid as needed.

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.