Cook first four ingredients over low heat until margarine melts.
Bring to a hard boil.
Boil for 1 minute.
Take off burner and add 1 teaspoon of vanilla.
Beat until almost thick.
Add nuts (if desired) for fudge.
In saucepan mix evaporated milk, sugar and salt and cook over low heat to boiling.
Cook for 5 minutes stirring constantly. Remove from heat.
Add marshmallows, chocolate pieces, vanilla and nuts.
maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
alt.
Chill the mixture for several hours (overnight is even
Boil the first five ingredients to the soft ball stage. Remove from heat and add the marshmallow cream and peanut butter. Beat until firm.
Pour into buttered 8 x 8-inch square pan. Double recipe for a 9 x 13-inch pan.
Combine milk, sugar and salt in saucepan over medium heat. Bring to boil and cook 5 minutes, stirring constantly.
(Start timing when mixture starts to bubble around edge of pan.)
Remove from heat.
Add marshmallows, chocolate and vanilla.
Stir vigorously for 1 minute or until well blended.
Cut up marshmallows in a bowl.
Cook sugar and Carnation milk for 5 minutes at full rolling boil.
Stir constantly.
Pour over cut up ingredients (nuts, bars, marshmallows, chips, vanilla and salt).
Beat vigorously until marshmallows dissolve.
Grease pan. Pour into 9 x 13-inch pan.
Combine milk, butter and sugar in pan; heat to boiling.
Boil for 5 minutes, stirring constantly.
Remove from heat.
Add marshmallows, nuts, chocolate morsels and vanilla; stir until marshmallows are melted.
Pour into buttered 8 x 9-inch pan. Garnish with nuts.
Cool and cut.
For base/topping, cream butter, sugar, eggs, and vanilla.
Mix flour, soda, cinnamon, and oats and add slowly to creamed mixture.
Spread 2/3 of this into 9x13 pan (it will be a bit thin).
For fudge filling, melt remaining ingredients in a saucepan and pour over dough in pan.
Shape the remaining dough into circles and press them into the fudge.
Bake at 350\u00b0 for 25 minutes, or until topping is lightly browned.
Let cool quite a bit before cutting into bars, as it will result in a delicious gooey mess!
Enjoy!
br>Cover and freeze.
For Fudge Sauce:
Combine evaporated milk
For cookie dough cream together margarine
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
over.
Bake at 350 for 50-60 minutes until cake
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ke corn tortillas - see my recipe for tortillas de maiz here.
reased loaf pans.
Bake for 50 minutes or until done