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Creamy Chocolate Nut Fudge

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This Chocolate Nut Fudge recipe is easy and comes out perfect every time. Box it and it makes a nice holiday treat gift.

Ingredients;
8oz-10oz jar marshmallow cream, such as Fluff
1 1/2 cups sugar
2/3 cup evaporated whole milk
1/4 cup butter
1/4 TSP salt
11.5oz bag of milk chocolate chips
6oz bag of semi sweet chocolate chips
2/3 cup chopped raw walnut or pecan pieces
1 TSP vanilla

Directions;
In a large sauce pan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil on moderate heat stirring constantly for 5 minutes. Remove from heat and immediately add the chocolate chips stirring until the chocolate is melted. Add the vanilla and nuts and stir. Pour into a foil lined 8×8 pan. Chill until firm. Cut into desire pieces. Makes slightly over 2LBS of fudge.

Candied Sweet Potatoes

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Candied Sweet Potatoes
Candied Sweet Potatoes

Candied Sweet Potatoes Ingredients:

6 medium sweet potatoes or yams
2/3 cup light brown sugar
1/4 cup orange juice
1/2 TSP orange zest
1/4 cup pineapple juice

4 TBLS butter
1 TSP cinnamon
1/2 TSP nutmeg

Directions:

Preheat oven 375.
Boil the potatoes-yams until just soft but not mushy. Peel them and slice into 2 inch pieces. Place the slices in a baking pan. Set aside.  Place the the remaining ingredients, except nutmeg in a sauce pan and simmer for 10 minutes. Pour over potatoes-yams and sprinkle with nutmeg. Cover and bake for 20 minutes.

 

 

Bacon and Sugar Cocktail Franks

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My friend Susan makes this Bacon and Sugar Cocktail Franks recipe all the time. What a great flavor combo of the salt and sweet.

Bacon sugar cocktail franks
Bacon sugar cocktail franks

Ingredients:
1 Pkg cocktail hot dogs
1 LB package bacon, any kind
1LB box dark brown sugar
Toothpicks

Directions:
Preheat oven 350.
Roll each hot dog in the bacon, just enough to go around once or twice. Then roll it in the brown sugar. Place a toothpick through the middle. Bake on a wire rack, if you have one, placed on top of a lipped cookie sheet.
Bake for 10 minutes or until the bacon is crisp.

Open Face Apple Tart

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open face Apple tart
open face Apple tart

This Open Face Apple Tart dessert is an easy way to make an impressive dessert with little effort.

Ingredients:
4 large baking apples like Winesap, Granny Smith, peeled and sliced thin (you can use canned apples and not use the ingredients below, but the fresh are best)
1 TSP cinnamon
Dash of nutmeg
¼ cup sugar
Splash of vanilla
1 TBLS flour
Mix the apples with all the above ingredients.

1 pkg refrigerated pie crusts, such as Pillsbury (take this out of the refrigerator about 30 mins before using)
1 egg white, beaten
Sprinkle of large crystal sugar granules (sold in the baking aisle in shaker size jars)
4 sheets of wax paper
1 sheet parchment paper

Directions:
Preheat oven to 425.
Put two sheets of the wax paper on a counter and unroll one of the pie crusts and cover it with the two remaining wax paper sheets. Roll out slightly, just to thin the crust a bit. Peel the wax paper away and place the crust on a parchment paper lined cookie sheet. Lay the apples in the middle placing them into a circle leaving about 1 1/2 inches of crust as a border. Fold the crust border toward the middle making a pleated effect all the way around the tart. Brush the folded crust with egg white and sprinkle with the large crystal sugar. Bake for 25 minutes.

Beef Stroganoff

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beef stroganoff
beef stroganoff

This beef Stroganoff is a simple version. It can finish cooking in a crock pot if you like. Use can use any beef steak cut you like but no need to use expensive beef since it cooks the meat tender.

Ingredients:
1LB beef sirloin, sliced into strips
4TBLS flour
4 TBLS butter
1 TSP garlic powder, not salt
1 10.5 oz can beef consomme + 1 1/2 cans of water
6 oz can tomato paste
8 oz fresh mushrooms, sliced
4 oz sour cream
Egg noodles for serving cooked according the the box directions

Directions:
Coat the beef with the flour. In a large frying pan melt the butter and brown the beef. Remove the beef and add the mushrooms, saute for a few minutes covered. Add the beef and stir. Add consomme, water, garlic powder, tomato paste and stir. Cook covered on a low simmer or transfer to a crock pot. Cook for 2 hours in the frying pan or 4-5 hours in a crock pot. Stir in sour cream and simmer for a few minutes. Serve over cooked egg noodles.

Jewish Apple Cake

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Jewish Apple cake
Jewish Apple cake

Ingredients Jewish Apple cake:
3 cups unbleached flour, plus more for dusting the pan
6 medium apples of your choice, preferably those that are good for baking like Winesap or Granny Smith
2 TSP ground cinnamon
1 1/4 cups sugar
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
2 TSP vanilla extract
3 TSP baking powder
1/2 teaspoon salt
DIRECTIONS:
Preheat the oven to 350. Use nonstick cooking oil spray to grease tall tube pan, then dust lightly with flour.

Peel and core the apples, then cut each one into 8 equal wedges. Place in a large bowl and sprinkle with the cinnamon and 3 tablespoons of the sugar, tossing to coat evenly. Beat the eggs in the bowl with a electric mixer, on low speed, until well blended. Gradually add the remaining sugar, then the oil, orange juice and vanilla extract. Sift together the flour, baking powder and salt on a piece of waxed or parchment paper. Stop to scrape down the sides of the bowl. On low speed, gradually add the flour mixture to the egg mixture to form a smooth batter. Pour a third of the batter into the pan. Create a second layer using one-third of the apples. Repeat to create a total of 6 layers, ending with apples on top. Bake for 1 hour, the top should be golden brown, and a toothpick inserted into the cake should come out with a few moist crumbs.
Let the cake sit for at least 20 minutes before unmolding.