Fudge
Ingredients & Directions 4 1/2 c Sugar 3 pk Chocolate chips (12 oz ea) 1/2 lb Margarine 1 ts Vanilla 1 cn Evaporated milk 7 oz Marshmallow cream 2 c Nuts Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it’s estimated that each piece contains about 47 gazillion calories. Dieters, beware! HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is “supposedly” the original recipe for See’s Fudge, produced by the See’s Candy Company, Los Angeles. Emma allegedly worked for See’s and later owned her own candy store. From Yields 25 Servings
Emeril's Cheesy Biscuits
Ingredients & Directions 4 c Plus 2 tablespoons bleached -all-purpose flour 1 1/2 tb Baking powder 1/8 ts Freshly ground black pepper 1 ts Salt 1 c Grated white cheddar cheese 1 c Plus 1 teaspoon vegetable -shortening 1 1/2 c Half and half Preheat the oven to 375 degrees F. Lightly grease a baking sheet. Combine 4 cups of the flour, baking powder, pepper, salt and cheese. Mix well. Add the shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in half and half. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1-inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, 30 minutes. Serve immediately. Yields: 16 biscuits MC formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : Air date 3/6/98 Yields 1 Servings
Nun's Cake
Ingredients & Directions 1 c Butter or butter substitute 1 1/2 c Powdered sugar 5 Egg yolks 2 Egg whites 3/4 c Milk 3 c Cake flour 2 1/2 ts Baking powder 1/4 ts Salt 3 ts Caraway seed 2 ts Rose water flavoring 1/2 ts Cinnamon flavoring Prize winning recipe Cream butter. Add sugar and yolks of eggs. Beat thoroughly. Stir in unbeaten whites of eggs and beat mixture. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Sprinkle in caraway seed, beat well, and add flavorings. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) 1 hour. Substitute 1 teaspoon vanilla flavoring for caraway seed, rose water, and cinnamon if desired. Mrs. C.E. Beam, Statesville, N.C. From Yields 6 Servings
Salt-rising Bread #2
Ingredients & Directions 3 1/2 c Thinly sliced new potatoes 5 ts Salt 3 tb Honey 2 tb Yellow cornmeal 4 c Boiling water 1 ts Baking soda 8 c All-purpose flour 1 c Milk 2 tb Olive oil PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal in a stainless steel bowl and cover with boiling water. Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda, remaining 2 teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the “sponge” into a mixing bowl, cover with a damp cloth, place in a warm part of the kitchen and let rise until bubbles form, about 1 1/2 hours. Meanwhile, combine milk and olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add the milk and slowly incorporate remaining 5 cups of flour. Knead with a dough hook for 7 minutes. If dough seems too sticky, add up to 3/4 cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a warm spot and let rise until doubled in volume. Bake for about 1 hour. Makes 3 Loaves Yields 3 Servings
Sue's Sausage Bread
Ingredients & Directions 1 pk Three 1 lb. loaves of frozen -bread dough 1/2 c Softened butter or margarine 1 lb Grated Mozzarella cheese 1 lb Grated Cheddar cheese 3 oz Can grated Parmesan cheese 4 oz Jar diced pimientos 2 4 oz. cans chopped black -olives 1 lb Bulk sausage, crumbled and -browned 1 lb Smoked link sausage, chopped -and browned Picante sauce to taste SOURCE: More Tastes & Tales from Texas with love by Peg Hein, copyright 1987, 6th Printing Oct. 1991, ISBN #0-9613881-1-0. MM format by Ursula R. Taylor who got this from Robbie Shelton in the Oct. 1995 cookbook swap on Delphi – Cust 229. Thaw bread enough to divide each loaf in half. Coat loaves with 2 tbsp. softened butter or margarine and let rise in a warm place for 1 hour. Combine remaining ingredients in a large bowl. Roll each half loaf into a 9 x 12 inch rectangle and brush with remaining softened butter. Divide sausage mixture into 6 equal parts, and spread lenghtwise in center of each half loaf. Moisten edges of bread with water and pinch and pull together to seal. Put seam sides down about 3 inches apart on cookie sheets. Butter tops and let rise for 30 minutes. Bake at 350~ for 25 minutes or until golden brown. Yields 8 To 12 svs.
Cracked Pepper Bread
Ingredients & Directions -America’s Best Recipes 2 ts Coarsely ground pepper 4 1/4 c A-p flour (I had to add 1 pk Yeast (2 1/4 tsp.) -5 Tbsp. flour – it all 1 1/4 c Milk -fit in my Regal) 2 tb Butter 2 tb Sugar 1 Egg 3/4 ts Salt Put all ingredients into pot & push “Start”. Adjust for wetness or dryness. From America’s Best Recipes, 1989 (credited to Cooking in Clover II). Slightly adjusted by me. g Also see Atari Bread 242 Yields 2 servings
Picante Bread
Ingredients & Directions -Sharon Sanford-VDBM45A 1 1/4 c Pace picante sauce 2 c Bread flour 1/2 c Cornmeal 1 1/2 ts Yeast Place ingredients in breadmaker per machine’s instructions. Try this if you like spicy taste, almost no fat and no cholesterol. I use Pace medium picante, it’s GREAT! ~-Susan Sanford. Yields 1 Servings
