This is from Taste of Home. I first made it maybe 2 or 3 years ago and now we make it every year - it's very rich but absolutely delicious!
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in the refrigerator. Makes 1-1/4 pounds.
Sunday, December 21, 2008
Double Chocolate Fudge
This is my version of another recipe. It makes SO much - great for giving as gifts. I often cut the amount of nuts in half and only add them to half the mixture so I have with and without nuts.
1 tablespoon plus 1/2 cup butter, divided
2 3/4 c. milk chocolate chips
4 c. semisweet chocolate chips
1 jar marshmallow creme
1 can evaporated milk
4-1/2 c. sugar
2 c. chopped walnuts or pecans
Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Store in the refrigerator. Makes 6 pounds.
1 tablespoon plus 1/2 cup butter, divided
2 3/4 c. milk chocolate chips
4 c. semisweet chocolate chips
1 jar marshmallow creme
1 can evaporated milk
4-1/2 c. sugar
2 c. chopped walnuts or pecans
Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Store in the refrigerator. Makes 6 pounds.
Sugar Cookies (Best Ever!)
We've been making this recipe for as long as I can remember!
1 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
3 Tb. cream or milk
3 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
Cream butter and sugar. Add egg, cream and vanilla and mix until blended. Add dry ingredients. Divide into 3 or 4 rounds and roll out. Cut with seasonal cookie cutters. Bake at 400 degrees for 5-8 min. until barely golden. Ice with your favorite frosting and top with sprinkles. Make 5-6 dozen.
Sweet Potato, Sausage, & Kale soup
This is my version of a recipe I found.
1-2 Tb. olive oil
1 lg. onion, chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. crushed red pepper (may want to omit if using a spicy sausage)
3 garlic cloves, minced
1 lb. kielbasa sausage, chopped (can use less)
5 c. sweet potato, peeled & chopped
2 c. water
1 qt. chicken stock
1 bunch kale, washed and torn
1 can cannellini beans or white beans, drained and rinsed
Heat oil in a large soup pot over medium-high heat. Add onion and saute until tender and almost translucent. Add salt, pepper, red pepper, and garlic. Cut sausage into bite size pieces and add to pan. Cook until sausage is lightly browned. Add sweet potato, water, and broth and bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale and cook until tender. Stir in beans and cook until thoroughly heated.
1-2 Tb. olive oil
1 lg. onion, chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. crushed red pepper (may want to omit if using a spicy sausage)
3 garlic cloves, minced
1 lb. kielbasa sausage, chopped (can use less)
5 c. sweet potato, peeled & chopped
2 c. water
1 qt. chicken stock
1 bunch kale, washed and torn
1 can cannellini beans or white beans, drained and rinsed
Heat oil in a large soup pot over medium-high heat. Add onion and saute until tender and almost translucent. Add salt, pepper, red pepper, and garlic. Cut sausage into bite size pieces and add to pan. Cook until sausage is lightly browned. Add sweet potato, water, and broth and bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale and cook until tender. Stir in beans and cook until thoroughly heated.
Raspberry Coffee Cake
This is a favorite from Light 'n Tasty. I often make it for Christmas.
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries
1 tablespoon sliced almonds
GLAZE:
1/4 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.
Spoon two-thirds of the batter into a greases 8-in. round baking pan (I use a springform pan. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. Yield: 8 servings.
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries
1 tablespoon sliced almonds
GLAZE:
1/4 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.
Spoon two-thirds of the batter into a greases 8-in. round baking pan (I use a springform pan. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. Yield: 8 servings.
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