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                               (Makes 3 pounds)
                       3/4 cup (1 1/2 sticks) margarine
                                  3 cups sugar
                            2/3 cup evaporated milk
                       8 squares semi-sweet chocolate
                     1 jar (7 ounces) Marshmallow creme
                               1 teaspoon vanilla
                         1 cup chopped nuts (optional)

Microwave margarine in large bowl at high for 1 minute. Add sugar and milk,
mix well. Heat 5 minutes or until mixture begins to boil, stir after three
minutes. Mix well, scrape bowl. Heat 5 1/2 minutes, stir after 3 minutes.
Let stand 2 minutes. Stir in Chocolate until melted. Add marshmallow creme
and vanilla, mix well. Stir in nuts. Pour into greased 13x9 inch pan. Cool at
room temperature. Cut into squares or eat with spoon.

                            MRS L'S RUM BALLS
                               *Gisela Lanquist*
                   2 1/2 cup finely crushed vanilla wafers
                              2 tablespoons cocoa
                          1 cup confectioners sugar
                             1 cup chopped pecans
                       3 tablespoons white corn syrup
                                  1/4 cup rum

Sift sugar. Mix wafer crumbs, sugar and nuts. Add corn syrup and rum.
Blend well -use hands. Form into 1 inch diameter balls. Roll each in sifted
sugar, coconut or crushed nuts.

                         *Tecla Leijonflycht*
                          (Makes 50 Cookies)
                             1 cup butter
                       1/2 cup powdered sugar
                           2 1/2 cups flour
                              1 egg yolk
            2 teaspoons vanilla (or 1/4 teaspoon almond extract)

Work butter and sugar until creamy and fluffy,
add egg yolk and flour and vanilla, mix thoroughly.
Roll into 3/4" balls, thumb print, and bake in
moderate oven (350*F) until golden brown. (about
8 min.)When cold, garnish center with a tart jam
(plum or ligonberry).

                (Makes 2-20 -depending on how you cut them)
                      2 Squares unsweetened chocolate
                                1/3 cup butter
                                 2/3 cup flour
                              1/4 teaspoon salt
                         1/2 teaspoon baking powder
                                     2 eggs
                              1 teaspoon vanilla
                           1/2 cup nuts (optional)
                                  1 cup sugar
Melt chocolate with butter in saucepan over very low heat, stirring
constantly until smooth. Remove from heat. Mix flour, salt, and baking
powder. Beat eggs thoroughly. Gradually beat in sugar. Blend in chocolate
mixture and vanilla. Add flour mixture, stir well. Stir in nuts. Spread in
greased 8-inch square pan. Bake at 350*F for 25 minutes (for chewing
brownies) or about 30 minutes (for cake-like brownies). Cool in pan. Cut into
squares or bars.

    Learned this in my gourmet cooking class at Eastern Arizona College!
                            (Makes 35 pieces)
                               3/4 cup sugar
                             1 1/2 cups honey
                           2-inch cinnamon stick
                       4 lemon slices, 4 orange slices
                1 1/2 pkg (1 pound size) prepared phyllo-pastry
                     leaves, 15x20 inches, about 32 leaves
                    2 cups finely chopped or ground walnuts
               1 cup finely chopped or ground blanched almonds
                                  3/4 cup sugar
                         1/2 teaspoon ground cinnamon
                          1/4 teaspoon ground nutmeg
                        1 1/2 cups sweet butter, melted

Make syrup: In medium saucepan, combine 3/4 cup sugar and 3/4 cup water.
Bring to boil, stir to dissolve sugar; add honey, cinnamon stick and lemon and
orange slices. Reduce heat; simmer, uncovered, 10 minutes. Strain; cool.
Should measure 2 1/2 cups.

Preheat oven to 325*F. Remove pastry leaves from package. In small bowl,
mix walnuts, almonds, sugar, ground cinnamon and nutmeg. Place 2 pastry
leaves in a 15 1/2 x 10 1/2 x 1 inch jelly-roll pan; brush top leaf with some of
the melted butter.

Continue stacking leaves, 14 in all, and buttering every other leaf. (Keep rest
covered with damp towels to prevent drying). Sprinkle with third of nut
mixture. Add six more leaves, brushing every other one with butter.
Sprinkle with third of nut mixture. Layer six more leaves, brushing every
other one with butter. Sprinkle with the last third of the nut mixture.
Stack remaining pastry leaves on top, brushing every other one with
remaining melted butter and buttering top pastry leaf. Trim edges if

With sharp knife, cut through top layer on long side; make 8 diagonal cuts at
1 1/2 inch intervals. Then starting at one corner, make 9 cuts on diagonal at
1 1/2 inch intervals, to form diamonds. (Cut though top layer only; do not cup
through layers).

Bake 1 hour or until golden and puffy. Turn off heat. Leave in oven 1 hour;
Pour cooled syrup over hot baklava. Following diamond pattern, cut all the
way through baklava. Cool in pan-to absorb syrup-on wire rack. Yeah, this
recipe takes forever to do, but it is soooo awesome!

                      EASY CHOCOLATE TRUFFLES
                 1 12-ounce package semi-sweet chocolate
                 1 8-ounce package cream cheese, softened
                           3 cups powdered sugar
                            1 1/2 teaspoon vanilla
              ground nuts, unsweetened cocoa, toasted coconut

Microwave chocolate in large bowl on high for about 2-3 minutes, or until
almost melted. Stir until chocolate is completely melted. Set aside. Beat
cream cheese until smooth. Gradually add sugar, beating until well blended.
Add melted chocolate and vanilla. Mix well. Refrigerate about 1 hour.
Shape into 1-inch balls. Roll in nuts, cocoa or coconut. Store in refrigerator.

To flavor truffles with liqueurs, omit vanilla. Divide truffle mixture into
thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each third
mixture; mix well.

                 Quick Mom I need cookies for my class
                            Peanut butter cookies
                         1 Cup crunchy peanut butter
                                 1/3 cup water
                                    2 eggs
                             1 pkg yellow cake mix
Beat together peanut butter, eggs and water. Gradually add dry cake mix.
Drop on cookie sheet, flatten with for. Bake at 375* for 8-10 minutes.

                       Quick chocolate candy cookies

                              (Makes 3-4 dozen)

                           1 pkg chocolate cake mix

                                  1/3 cup oil
                                   2 eggs

                    about 60 unwrapped chocolate kisses

Heat over to 350. In large bowl, combine cake mix, oil and eggs; stir by hand
until dough forms. Shape dough into 1-inch balls-refrigerate if needed for
easier handling. Place 2 inches apart on ungreased cookie sheet. Bake
cookies at 350* for 9-11 minutes until surface of cookie is cracked. Remove
from oven and immediately top cookie with chocolate kiss, pressing down
firmly. Remove from cookie sheet to cool.

            Boy Andy’s Grandma’s No-Bake Chocolate Cookies

                           ½ pound milk chocolate

                         1 pkg semi-sweet chocolate

                        2 sq unsweetened chocolate

                                 1 T butter

                           1 ½ cups flake coconut

                              4 cups cornflakes

In double boiler melt all chocolate with butter. Cool. In large bowl mix
together coconut and cornflakes. Blend in chocolate. Drop on cookie sheet.
Cool in fridge.

                              Pumpkin Cookies
                     *Robert & Melissa & Roland Kratt*
                          (Makes about 4 dozen)
                             2 cups sifted flour
                          1 teaspoon baking soda
                              1/4 teaspoon salt
                            1 teaspoon cinnamon
                           1/4 teaspoon nutmeg
                        1/2 cup butter or margarine
                                 1 cup sugar
                              1 teaspoon vanilla
          1 cup pumpkin puree (preferably fresh, but canned will do)
                                 1 cup raisins
       1 cup chopped pecans or walnuts or brazil nuts or a combination

Preheat oven to 375 degrees F.
Sift flour with baking soda, salt and spices, set aside.
Cream butter or margarine with sugar until light and fluffy, add vanilla and
pumpkin, and mix well.
Slowly add dry ingredients, then stir in raisins and nuts.
Drop by rounded teaspoonfuls 2" apart on greased cookie sheets. Bake 15
minutes or until lightly browned. Transfer to wire racks to cool.