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With
thanks to the lovely ladies of the Steeple Hill boards
Irene Brand’s Fudge Recipe
1
large bar milk chocolate (121/2 oz.)
2 pkg. semi-sweet chocolate bits
2 1/2 cups nut meats
1 pint marshmallow creme
1 large can milk
1/4 lb. butter or margarine
4 cups granulated sugar
In a LARGE bowl, cut milk chocolate into small
pieces, add bits, marshmallow creme and coarsely chopped
nuts. Put milk, margarine and sugar into large pan, stir
well and bring to a boil.
Boil vigorously for SIX minutes, stirring
constantly. Pour boiling mixture over chocolate mixture
and stir until smooth and thoroughly blended. Pour into
a buttered 9 x 13 pan and cool.
* * *
Janet Dean’s “something between a cookie and candy”
recipe
1 cup
butter (2 sticks)
1 pkg (16oz) milk chocolate morsels
1 sleeve saltine crackers (salted)
1 cup light brown sugar
chopped nut topping (any kind)
Line cookie sheet with tinfoil and spray with
Pam.
Line with saltine squares. (one sleeve just
fits.)
Melt butter. Add brown sugar. Boil about three
minutes until frothy. Pour mix evenly over saltines.
Bake 10 minutes at 350 degrees. Remove and immediately
sprinkle choc. morsels on top, which melt quickly as
they're spread. Sprinkle with fine nuts and refrigerate
overnight. Break into pieces and store in air tight
container. Store in refrigerator.
* * *
Michelle’s NesQuik Fudge Recipe
1 ½ cups NesQuik
1 ½ cups cream
1 TBSP Vanilla
2 ½ cups sugar
1 ½ TBSP butter
OPTIONS
Peanut Butter
Marshmallows
Walnuts
Pecans
Mix NesQuik, sugar and cream. Heat until very
shiny, soft ball stage. Use a candy thermometer or drip
a drop of fudge mixture into a bowl of cold water. Cook
until the fudge dropped in the water makes a ‘soft
ball.’ Mix in butter, vanilla and peanut butter. Beat
well. Pour into pan and let cool.
* * *
Cherie’s Tiger Butter Candy recipe
1 lb.
White confectioner's candy cut into pieces
1/2 cup chunky peanut butter
1/2 cup semisweet chocolate chips
4 teaspoons half-and-half cream
In a microwave-safe bowl, heat coating and peanut
butter on medium for 3-4 minutes or until melted; mix
well. Pour onto a foil lined baking sheet coated with
nonstick cooking spray; spread into a thin layer. In
another microwave safe bowl, heat chips and cream on
high for about 30 seconds or until ships are soft ; stir
until smooth. Pour and swirl over peanut butter layer.
Freeze for 5 minutes or until set. Break into small
pieces
Yield: About 1 1/2 lbs.
* * *
Darlene’s Microwave Peanut Brittle Recipe
1/2
cup light corn syrup 1 teaspoon butter or margarine
1 cup granulated sugar 1 teaspoon vanilla extract
1 cup dry-roasted peanuts 1 1/2 teaspoons baking
soda
1/2 teaspoon salt
In a 2 quart dish, combine syrup and sugar.
Microwave on high for about 4 minutes. Stir in peanuts.
Microwave on high for about 3 minutes or until light
golden brown. Stir in salt, butter and vanilla.
Microwave on high for 1 minute. Stir in baking soda
until mixture foams. Quickly pour onto an oiled baking
sheet. Smooth out the mixture to make it thin. Cool and
break into pieces. Store in airtight container. Makes 3
cups of candy.
* * *
Eileen’s Score Bars Recipe
1/2
cup brown sugar
1/2 cup butter or margarine
32 salted soda crackers
1 package mini semi-sweet chocolate chips --
Chippits
You will need a small saucepan, 2 8X8 inch cake
pans or a cookie sheet with raised rims. Preheat oven to
450 F. Melt butter and sugar in saucepan together and
let bubble slightly. Lay crackers on bottom of pan(s),
butting them up against each other, but not overlapping.
Pour bubbling mixture over crackers evenly and bake for
6 to 8 minutes. Take out and let it cool to stop
bubbling and pour chocolate chips evenly over tray and
let stand to melt. Spread chocolate out with a spatula
and then freeze tray(s) for at least four hours.
Overnight if possible. Break it up into chosen size
pieces and enjoy!!!
* * *
Papaya’s Chocolate Banana Pudding Recipe
1 cup
chocolate chips, melted
2 ripe bananas
1 cup plain or vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon brown sugar
1 tablespoon orange juice
pinch of salt
4 to 6 fresh berries or a cup of chopped nuts or
candy sprinkles for garnish
Melt chocolate over a double boiler (or in a
microwave oven). Meanwhile, place bananas, in chunks,
and yogurt into a blender, and pulse to just mix. Add
remaining ingredients and blend briefly. When chocolate
is melted, add to the banana mixture and blend to just
mix. (It's okay if the chocolate is still quite hot.)
Pour pudding into individual pudding cups/bowls, cover
tightly with plastic wrap, and chill for at least 2
hours. Serve with garnish on top.
* * *
Valerie Hansen’s Fudge Recipe
4 1/2
C. Sugar
1 large can evaporated milk
1 1/2 sticks margarine
3 sm. pkgs chocolate chips (3C.)
7oz. jar marshmallow creme
nuts - optional
Lay out a large sheet of alum. foil and grease it
first. You won't have time later!
Boil sugar, milk and margarine to soft ball
stage. (usually about 10 min. after it starts to boil
hard)
Pour hot mixture over other ingredients in a
large bowl and stir like mad, then turn out onto greased
foil ASAP.
I'm not kidding. If you did it right, it will
start to set up immediately. My dh usually helps with
the last step.
Then lick the spoon and eat the bowl scrapings
that got hard too fast… That's my favorite part.
* * *
Irene Brand’s Chocolate Caramel Bars
1 14
oz. pkg, light colored caramels
1/3 evaporated milk
1 box German chocolate cake mix
3/4 c. margarine, melted
1 c. chopped nuts
6 oz. semi-sweet chocolate pieces
1/3 c. evaporated milk.
Combine caramels and 1/3 cup evaporated milk and
cook over low heat, stirring constantly until mixture
melts. Set aside. Combine cake mix with 1/3 cup
evaporated milk, melted butter and nuts in a mixing
bowl. Stir until dough holds together. Press half of
dough into a buttered 9 x 13-inch pan. Bake at 350 deg.
for 6 minutes. Sprinkle chocolate pieces over baked
crust. Spread caramels over chocolate pieces. Crumble
remaining dough on top. Bake 15 to 18 minutes.
Refrigerate 30 minutes to set.
* * *
Marta’s Chocolate Oatmeal Drops
Chocolate Oatmeal drops: Combine in a saucepan 2 cups
sugar, 3 T cocoa, 1/2 cup milk, and 1/2 cup margarine.
Cook 2 minutes. Add 1/2 cup peanut butter, 1 t vanilla,
and 4 cups quick oats. Mix well, drop by teaspoons onto
wax paper. Let set 2 hours in the fridge.
* * *
MaryC3’s Ghost in the Graveyard Cake
One
chocolate cake baked in 9 x 13 cake pan.
Frost with chocolate frosting (canned...we're
keeping this fast and easy)
Use a blender to chop up a cup or two of oreos
and pour them over the frosted cake...looks like potting
soil...or in this case...dirt.
Now we decorate with cookies and candy to look
like a graveyard.
Tombstones are oval cookies. I like Vienna
Fingers best but there are others that work. Use red
frosting (boughten) to write R.I.P or BOO! on the
tombstones, then poke them into the cake at drunken
looking angles.
Put six or eight 'tombstones' on the cake.
Make ghosts with dum-dum suckers. Cover each
sucker with a folded white kleenex tissue, tie the
tissue over the sucker (head) with a twistie tie, use a
marker to paint a face on each 'ghost'.
Stick these here and there. Then line the edges
of the cake pan with candy corn and scatter a bit of the
corn and candy pumpkins around on the cake. It's fast
and fun.
I've seen versions of this recipe where they make
the ghosts with pretty blogs of whipped cream...do not
do this, the blogs don't last.
* * *
Merrillee Whren’s CHOCOLATE NUT CARAMELS Recipe
2
cups sugar
1 ½ cups white corn syrup
2 cups cream
3 squares bitter chocolate
1 ½ cups chopped walnuts
1 cup butter (not margarine)
2 tsp. Vanilla
Put sugar, syrups, butter and one cup cream in
kettle and bring to a boil. When it is boiling briskly,
add the other cup of cream a little at a time so mixture
keeps boiling. Boil until a thread of the mixture is
brittle in cold water. Take from the fire and add
chocolate pieces and nuts. Beat until chocolate is all
melted. Stir in vanilla. Pour into a shallow buttered
pan to cool. After cooling remove from pan and cut into
one inch squares.
* * *
Ellmac’s Peanut Butter Balls Recipe
1/2
cup peanut butter (reduced fat or regular)
1/2 cup honey
1/3 cup powdered milk (reduced fat or regular)
1 teaspoon lemon juice
1 1/2 cups Cheerios
2/3 cup dried cherries
2/3 cup raw hulled sunflower seeds
Combine peanut butter, honey, powered milk and
lemon juice
Mix well; add cereal, dried cherries, and
sunflower seeds and mix well
Moisten hand as needed and roll the mixture into
balls.
Set on wax paper until outside feels dry to the
touch (about 30 min)
Store in an airtight container at room
temperature for up to four days.
Makes about 30 balls (depends on size of balls)
* * *
Linda Goodnight’s Black Widow Bars
1/4
cup butter, melted
1/4 cup peanut butter, melted with butter
1 cup brown sugar
3 eggs
2 tsp. vanilla
1 1/3 cup flour
1/2 tsp. baking powder,
I cup chocolate chips
Mix melted butter and peanut butter together
until smooth. Add remaining ingredients a little at a
time, stirring well. Spoon into greased 9" pan. Bake at
350 for 25-30 minutes. Cool.
Frosting:
1/2 cup butter, melted
1 cup chocolate chips
2 2/3 cups powdered sugar
3/4 cup dark chocolate syrup
1/4 cup plus 1 tsp. milk
Combine hot melted butter with chips and stir
until chips melt. Gradually mix in other ingredients,
alternating sugar with liquids until smooth. Frost tops
and side of bars.
* * *
Cherie’s Candy
Filled Brownie Bites
1 stick (1/2cup) butter
4 oz. unsweetened baking chocolate
1 1/3 cups sugar
3 large eggs
1 1/2 tsp. vanilla extract
3/4 cup all-purpose flour
1 bag (13 oz..) Snickers Mini candy bars
1/4 cup M & M,s mini baking bits
Heat oven to 350 degrees. Line miniature muffin
pans with paper liners. Melt butter and chocolate in a
medium saucepan over low heat or in a large bowl in
microwave. Then stir to blend well.
Whisk in sugar, eggs and vanilla until combined.
Stir in flour just until blended.
Spoon 1 measuring Tablespoon batter into each
muffin cup. Press in a Snickers bar almost flush with
surface; sprinkle with 4 0r 5 baking bits.
Bake 16 to 18 minutes until risen and tops look
dry and shiny (some may have some caramel leaking). Cool
in pan on a wire rack 5 minutes; remove from pan, using
tip of a knife if needed, to rack to cool completely.
Makes 42.
* * *
Marta’s Scottish Tea Bars
Melt
1 stick of margarine. Stir in 1 cup of brown sugar until
syrupy. Add 3 cups of oatmeal and 1 t of baking powder.
Put in an eight-inch square pan and bake 20 minutes at
350. Score them into bars when you take the pan out and
let cool for a few minutes before removing them. They're
sort of like a chewy granola bar.
* * *
Hope
Chastain's Incredibly Wonderful Chocolate Chip Banana
Muffin Recipe
Whisk
together :
2
cups of whole wheat flour
1
teaspoon of baking soda (don't goof and use baking
powder, as I did once, or they won't rise as well)
1/4
teaspoon of salt
In a separate bowl, thoroughly mash 3 ripe
bananas. The riper they are, the sweeter they will
taste. (The original recipe calls for 3 medium bananas,
but I use 3 large or 4 medium-to-small.)
Add:
1/2
cup of brown sugar, or a generous 1/4 cup of Splenda
Brown Sugar Mix (which is half & half), pressed down in
the measuring cup
2
eggs (original recipe called for 1 whole egg & 1 egg
white)
1/4
cup of extra virgin olive oil (original recipe called
for canola)
1
heaping teaspoon of real vanilla extract. (You can
substitute almond extract if you run out of vanilla, but
decrease to a scant 1/2 teaspoon or it will overpower
the bananas.)
Mix these ingredients thoroughly, and then add to
the bowl with the dry ingredients. When everything is
completely moist, add about a half a cup of Hershey's
Special Dark Chocolate Chips (or a couple of handfuls)
and fold in. You may also add about a half cup of
chopped nuts, if you like (I never do, but you may!).
Drop by spoonfuls into muffin cups (those
aluminum baking cups separate from the cooked muffins
much better than the paper ones do, so you don't lose
any of the goodness). Bake at 375F for 25 minutes or
until done. (You know your oven's idiosyncrasies by this
time, so you'll know if you need to increase or decrease
either the time or the temperature. These DO taste good
when underdone, but I think they're better for you if
they're completely done.
* * *
Jill Hart’s Secret Fudge Recipe
12 oz
bag of chips (chocolate or butterscotch, whatever your
favorite)
2 sticks of melted butter
3 1/2 cups of powdered sugar
2 eggs
1 teaspoon vanilla
Melt chips first and then add butter and mix
well.
In another bowl combine sugar, eggs and vanilla
and cream well.
Put into a pan and pop in the fridge. After it
sets up, it's wonderful.
* * *
Debbie Giusti’s CHOCOLATE PIE SUPREME
1 large Hershey bar with
almonds
1 large container Kool Whip
Heat chocolate in double boiler until melted.
Fold in Kool Whip and stir until all chocolate is
mixed in. (Don't keep it over the heat too long.)
Pour into a baked pie crust and chill.
* * *
Lorie’s Toblerone* Brownies
300g
TOBLERONE* Dark Chocolate, roughly chopped
150g butter, chopped
1 ½ cups brown sugar
1 cup plain flour
4 eggs
½ cup sour cream
Cocoa for dusting
PLACE the TOBLERONE* and butter into a saucepan and
heat gently until chocolate is melted. Remove from heat.
STIR through the sugar, flour, eggs and sour cream until
well combined. Pour into a well lined 9 x 13cm pan.
BAKE at 180ºC for 30 minutes or until cooked through.
Cool on a wire rack, cut into pieces dust with cocoa and
serve.
It says to use the Toblerone dark and you can, their
really wicked, but you can also use the regular milk
chocolate one, or the white, or whatever. I've used more
than one kind.
* * *
Cheryl’s Peanut Butter Ice Cream Pie
1 graham cracker crust
(bought or make-your-own)
1 qt vanilla ice cream
1/2 c chunky peanut butter
1 envelope of Dream Whip Topping, prepared per
box directions
Soften the ice cream, stir in the peanut butter
until smooth. Fold in the whipped topping. Pour into the
crust and freeze. Excellent dessert to make ahead and
not have to fuss with while company is there. The basic
pie is fabulous, but try one of these variations to it
even better:
Add chopped Reese cups to the ice cream, drizzle
chocolate sauce
over individual pieces when serving.
Drop candied pecans on the top before freezing,
drizzle with caramel sauce when serving.
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