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! =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ *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! =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ 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. =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ 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...] =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+ 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