Jane Hastings
Sour Cream Fudge 1984 Better Homes and Gardens
1 1/2 C sugar
2/3 C dairy sour cream
1/2 C butter
8 ounces white chocolate (approx. 1 1/3 C)
1 tsp vanilla
Walnuts or Pecans optional
Butter 8x8x2 baking pan and set aside
Butter sides of heavy 2 Quart saucepan
In saucepan combine sugar, sour cream and butter
Cook over medium high heat to boiling stirring with
a wooden spoon constantly.
Clip candy thermometer to side of pan
( you don’t have to use a candy thermometer)
Reduce heat to medium stir occasionally.
Mixture should boil at a moderate rate over the entire surface.
Set syrup to 238 degrees or softball stage
-if you are not using a candy thermometer you test the syrup by
dropping small amounts into cool water,
when it forms a softball shape it is ready.
When ready, remove from heat and stir in white chocolate and vanilla,
add nuts or top with nuts
(nuts optional)
stir until smooth and creamy.
Pour into prepared pan
(I like to keep this pan a little warm to add the mixture)
Score the candy while still warm.
After it cools store tightly covered.
Suzi Byrd
Scotch Shortbread
½ lb. butter
½ cup powdered sugar
2 cups flour
¼ tsp. salt
Preheat oven to 350 degrees F.
Cream butter and gradually add sugar. Set aside.
Mix flour and salt together and add to the first mixture. Combine well.
Turn dough out onto a lightly greased or lined cookie sheet.
Pat down or roll to ¼ inch thickness. Prick across the dough with a fork.
Bake for 20-25 minutes until lightly browned around the edges.
While still hot, cut shortbread into squares with a sharp knife,
then remove cookies to a rack to cool completely.
This dough can also be rolled out and cut into shapes prior to baking.
It can also be used as a tart crust.
Molly McClure
Holiday Puppy Chow
Ingredients Needed:
9 cups of Chex (any kind)
1 bag of chocolate chips (11.5 oz.)
1 stick of butter (1/2 cup)
1/2 cup of peanut butter
1 tsp. vanilla extract
1 1/2 cups powdered sugar
Large Paper bag
M&M’s (any variety)
Directions:
Start by measuring out the cereal and place it in a large
brown paper bag (grocery store bag). In a medium, microwave safe bowl,
add chocolate chips, peanut butter, butter and vanilla extract.
Begin by heating on high for 1 minute. Take out and stir.
Repeat in 30 second increments until the mixture is melted and smooth.
This is the fun part. Dump in the brown paper bag that contains the cereal.
Go ahead, I promise, it will be OK! Dump in the chocolate mixture and shake it!
Shake, shake, shake!
Next open the bag and add the powdered sugar. Shake it again.
Next lay out on a sheet pan to cool.
Molly McClure
Fabulous Five-Minute Fudge Wreath
Ingredients
1 bag semisweet chocolate morsels (12 ounces) or peanut butter morsels
9 ounces butterscotch morsels (3/4 of a 12 ounce bag) or white chocolate morsels
1 can sweetened condensed milk (14 ounces)
1 teaspoon vanilla extract
1 can or package of walnut halves (8 ounces) or pecans, almonds, peanuts
1/2 cup currants (a couple handfuls) or raisins
8-inch cake pan, lightly greased with softened butter
Candied red and green cherries, for garnish (optional)
Serves 32 (2 pounds)
Preparation
Place a heavy pot on the stove and pre-heat it over low heat.
Add chocolate and butterscotch morsels and milk and stir until morsels
are melted and milk is combined. Save the empty condensed milk can.
Stir in the vanilla and remove the fudge from heat.
Add the nuts and currants and stir in immediately.
Cover the empty condensed milk can with plastic wrap
and center it in the greased cake pan.
Spoon fudge into pan around can, making sure to center the can if it drifts.
The fudge will set up almost immediately. Garnish can only be added in the
first minute or two that the fudge is in the pan, so work quickly.
Decorate your wreath with "holly" made from
cut candied red and green cherries.
A wreath left plain can be garnished with a pretty fabric bow when serving.
Chill covered in the refrigerator.
Slice the fudge very thin when ready to serve – a little goes a long way!
Alayna MooreWeathers
Italian Panettone
1) Put on a warm outer layer, grab your purse, and head to Trader Joe’s.
You’ll be glad you bundled up because it’s likely you’ll be waiting in a line outside.
2) Once inside, head toward the main incap facing the double doors
(the one nearest the fruit).
3) There will be plenty of panettone from which to choose.
Selecting one to your liking will be easy.
4) Pay the friendly clerk then be on your way.
5) In the event of a ridiculously long line to enter the store (you be the judge)
don’t even bother parking.
Steer your vehicle in an easterly direction along Folsom Blvd.
6) Drive to Corti Brothers.
7) Repeat steps two through four.
8) When you arrive home with your Italian treat, warn your husband
against tearing into it. Inform him that this one is being shared with your book club pals.
Beth Kennedy
Not a cookie but it’s still good :)
Cranberry Orange Bread
For the bread:
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
¾ cup buttermilk
½ cup canola or vegetable oil
2 large eggs slightly beaten
1 tablespoon fresh orange juice
½ teaspoon vanilla extract
1 cup fresh cranberries roughly chopped
For the orange glaze:
1 cup powdered sugar
1 ½ tablespoons fresh orange juice
1 teaspoon orange zest
Instructions
Preheat oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl,
combine sugar and orange zest. Rub together with your fingers until fragrant.
Whisk into the flour mixture. Set aside.
In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries.
Pour batter into prepared loaf pan.
Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown
drape a piece of foil over the top to finish baking.
I did this during the last 10 minutes of the baking time.
Remove bread from oven and place on a cooling rack and cool for 15 minutes.
Loosen the sides of the bread with a knife. Carefully remove loaf from pan.
Let cool completely on wire rack.
While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar,
orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread.
Cut and serve
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