barb@oliven.UUCP (Barbara Jernigan) (12/14/85)
Below is the bestest fudge recipe ever -- well, maybe not *that*
good, but is delicioso. All right, I'm prejudiced, I've been making
the stuff for twenty-some years. Critical notes: you can't use
cheap margarine, folks. I've never tried it with butter (should
some day, when I'm feeling sinful). And you've got to stir the
candy (1st) stage until it's a boiling hard. No shirking. Also,
sometimes after the 10 minutes cooking, the candy will look a bit
curdly -- DON'T despair! The chocolate/marshmallow stir-melting
stage *SHOULD* take care of it. But you can't shirk there, either
(may I suggest miniature marshmallows or tearing up the big ones,
else you'll be stiring FOREVER! -- or settling for "rocky-road"
fudge. Enjoy this and the others -- feedback would be appreciated!
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*FUDGE* (originally from Melba Facey
--my great-aunt-- 1957)
----------------------------------------------------
4 cups sugar 1 large can evaporated milk
1 cube butter/margarine* 1 teaspoon vanilla
pinch salt
Place above in a saucepan (NOTE: if using margarine,
it *HAS* to be Nucoa or Imperial -- the rest just
aren't the same, and may result in excess graininess).
Stir *CONSTANTLY* over med-high heat until candy mix
reaches rolling boil. Lower heat, cooking at rolling
boil for 10 minutes (you can stop stirring once the
stuff is boiling).
Place in a large pan or bowl 10 oz (about 40 regular
or 5 cups miniature) marshmallows and 12 oz chocolate
chips (I prefer semi-sweet, but Mom uses 1/2 semi-sweet,
1/2 milk chocolate -- also butterscotch or peanut butter
chips with chocolate are good -- or, if you're feeling
rich, you can use block chocolate, pulverize in food
processor first). Pour hot candy over chocolate and
marshmallows and stir until all is melted (you'll have
strong arms, but it's worth it!!!). Add nuts to taste
and pour into greased pans. Let set at least a day --
if you can wait that long!
----
I've also been known to add peppermint or almond
extracts, or lace the fudge with white chocolate
chips. This stuff is also good in coffee -- though
nuts in the bottom of your cup can be weird -- and
melted, over ice cream. Enjoy!
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NUTMEG LOGS (a favorite!) Woman's Day, 12/86
----------------------------------------------------
2-2/3 cups flour
Nutmeg
1/4 tsp. salt
1 cup butter or margarine, softened
3/4 cup sugar
1 egg
2 teaspoons vanilla
Frosting
Stir together flour, 1 teaspoon nutmeg and the salt;
set aside. Cream butter; gradually add sugar, creaming
well until fluffy. Beat in egg and vanilla. Stir in
flour mixture; mix well. On lightly floured surface
shape with hands by rolling pieces of dough in long
ropes 1/2 inch in diameter. Cut ropes in 3-inch
lengths. Place 1 inch apart on ungreased cookie sheets
and bake in preheated 350F oven 12 to 15 minutes or
until light brown on bottom. Remove to racks to cool.
Spread with Frosting; mark with tines of fork to resemble
bark. Sprinkle with nutmeg. Makes about 66.
FROSTING: Cream 2 tablespoons butter, softened. Beat
in 1-1/4 cups confectioners' sugar and enough light rum
(2 to 3 tablespoons) for creamy spreading consistency.
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ORANGE CREAM MOLD (my standby company dessert!)
from Chef Tell's Quick Cuisine
----------------------------------------------------
1 tablespoon unflavored gelatin
1/4 cup fresh orange juice
3 eggs
3/4 cup sugar
1 teaspoon grated orange peel
1/2 grated lemon peel (1/2 lemon, that is)
1 tablespoon (fresh) lemon juice
1 cup heavy cream
1. Mix the gelatin with the orange juice in a
small saucepan. Let stand a few minutes to soften
the gelatin. Then heat until the gelatin is
dissolved completely. Cool.
2. Beat the eggs with the sugar and citrus peels.
When doubled in volume, beat in the gelatin and lemon
juice.
3. Whip the heavy cream until it is stiff and
blend it into the egg mixture. Pour into a mold [or
pretty glass bowl] and chill for at least 3 hours, or
until set. Unmold [if necessary] and serve with
orange segments and fresh strawberries [or raspberries,
or kiwis, or...]
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I also found a recipe for springerle in the Fanny
Farmer Baking Book. I'll try it this weekend and report back!
(Anyone interested in a recipe for Pumpkin Donuts?? Even
my hubby -- who *hates* pumpkin -- scarfed 'em down!)
Barb