this is a unique and delicious fudge recipe!
I think it's the very best fudge recipe I have found, perfect everytime. Oh they call it frying pan fudge, not because they make it in a frying pan but because it is flater like a pan. disc like.
2 1/2 cups sugar
1 stick margarine
6 oz. canned milk
6 oz. semi-sweet chocolate chips
1 cup pecans or other nuts
1 tsp. vanilla flavoring
Chop nuts and set aside. Mix sugar, margarine, and milk together in aheavy frying pan and bring to a boil. Reduce heat to low and cook six more minutes, stirring occasionally. Remove from heat, and add chocolate chips and chopped nuts. Stir until fudge begins to form. Then quickly add vanilla flavoring. Drop fudge on wax paper with a teaspoon.
Black Forest Fudge
One of the better Black forest desserts
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon almond extract
12 ounces baking chocolate, melted
3/4 cup chopped dried pitted cherries
3/4 cup chopped macadamia nuts
Beat cream cheese, sugar and almond extract in a large mixing bowl at
medium speed with an electric mixer until well blended. Gradually add
chocolate, mixing well. Stir in cherries and nuts. Spread into a
greased 8-inch square baking pan. Chill several hours or overnight
Bake Sale Fudge
- 2 pkg white candy wafers-14 oz. each
- 1 pkg butterscotch chips
- 1 can(s) sweetened condensed milk
Melt wafers and butterscotch. Add condensed milk, vanilla and salt. Mix together over low heat. Pour into rectangle pan. Cool and cut
Cookie Dough Fudge
- 1/2 c butter, softened
- 3/4 c brown sugar, packed
- 2-4 c flour
- 1 can(s) sweetened condensed milk (14 ounce)
- 1 tsp vanilla extract
- 1/2 c chocolate chips, mini
- 3 c sugar
- 3/4 c butter
- 2/3 c evaporated milk
- 1 c milk chocolate chips
- 1 c semi-sweet chocolate chips
- 1 jar(s) marshmallow cream (7 ounce)
- 1 tsp vanilla extract
Yule Log Cookies
Nothing says Yule like a Yule log. Nothing says Christmas like cookies. So this combo "Yule Log Cookies" says it all!
1/2 cup brown sugar, firmly packed
3 Tbsp. butter or margarine, softened
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. ground cardamom
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
red and green decorator icing
Preheat oven to 375°.
In a medium bowl, beat the brown sugar and margarine until blended.
Add the egg; beat until well blended. Lightly spoon flour, baking powder, baking soda, and spices; mix well.
Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2 inch logs; flatten slightly to 1 1/4 inches in diameter.
With a spatula, place the logs 2 to3 inches apart on an un-greased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4 inch intervals.
Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines. Cool completely.
Decorate each cookie with decorator icing to resemble a holly leaf and berries.
Almond Joy or Mounds Candy bars
This candy bar recipe makes many candy bars to wrap and share with friends, family, coworkers, and neighbors.
Servings: 25 candy bars
Prep: 1 hr
Total: 1 hr 30 mins
taken from better homes and gardens
3-1/2 cups sifted powdered sugar
1 3-ounce package cream cheese, softened
1 teaspoon vanilla
1-1/2 cups coconut
50 blanched whole almonds (about 1/3 cup)
1-1/2 pounds dipping chocolate or confectioner's coating
Butter a 12x9-inch piece of foil; set foil aside. In a small bowl combine powdered sugar, softened cream cheese, and vanilla. Stir in the coconut.
Turn coconut mixture onto the buttered foil. Pat coconut mixture into a 10x5-inch rectangle. Cut the mixture into 2x1-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle.
Melt the dipping chocolate or confectioner's coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.
Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 25 candy bars.
Heavenly Bon Bons
. This chocolatey peanut butter angel says, "Eat me and you shall find true fulfilment!" So does she speak the truth, or is she a devil in disguise?
•2 cups of crunchy peanut butter (never ever use creamy...ugh!!!)
•1 lb. box of confectioners sugar
•3 packs of semi-sweet chocolate chips
•1/2 cup of butter
•3 cups of Rice puff cereal (Rice Krispies for the US)
Melt the chocolate chips over a double boiler (no double boiler no problem....simply use a glass bowl over a pan)
In a separate sauce pan, melt both the butter and peanut butter over low heat so they don't burn (stir constantly).
In a large bowl, combine the sugar and rice puff cereal. Pour butter mixture over the cereal mix. Blend with hands and form into 1/2 inch tightly packed balls.
Dip the balls into melted chocolate chips and place the balls on a wax-covered cookie sheet.
Put the pan into the fridge for approximately one hour.
Candy Corn Cobs
- 1 c butter, softened (2 sticks)
- 1/2 c milk
- 1 tsp flavoring, (maple, caramel, vanilla, almond) pick
- 1/4 c vanilla pudding, not instant
- 2 lb powdered sugar
1/2 cup margarine, softened
1 cup creamy peanut butter
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 all-purpose flour
1/2 teaspoon baking soda
1/2 bag peanut halves
mini chocolate chips
4 yards Red licorice, cut in 3-inch pieces
beat margarine and peanut butter at medium speed with an electric mixer, gradually add sugars, beat flour and soda gradully add to creamed mixture, mixing well. Cover and chill at least 2 hours. shape dough into 1-inch balls;
taper 1 end of each ball to form a tear-drop shape. Press 1 side flat.Press flat sides an ungreased cookie sheets with cookies 2-inches apart.press in sides of dough to raise backs of mice.gently place 2 peanut halves in dough for ears.with wooden toothpick, Make 1/2 inch deep hole at tail end. bake at 350;degrees 9 minutes remove cookies from oven. place mini chips for eyes and nose & bake an additioal 1-2 minutes or untill brown . Remove from oven, insert licorice tails and cool completely on baking sheets.
1/2 c. honey
2 vials of Royal Jelly
3 T. bee pollen
1 T. Spiralina
2 T. Ginseng
3 T. Dong Quai powder
Coconut, Carob chips,
*ground nuts, dried chopped fruit (for coating)
Stir the oil and honey into a paste. Stir in the rest of the ingredients. Roll into balls. Roll in the coconut, ground nuts or dried fruit.
(Also can be used to minimize hot flashes & hormonal problems)