Grease an 8x8-inch pan.
Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.
Mix egg white and 1 cup confectioners sugar well.
Add another cup of confectioners sugar, flour, butter, Crisco, vanilla and milk.
Beat well until stiff.
ntil creamy. Gradually beat in sugar, beating well after each addition
In a large bowl, combine the flour and baking soda.
In another bowl (large) beat well the butter until fluffy.
Add the sugar, egg yolks, vanilla and brandy (orange juice may be used as a substitute for brandy).
Then add flour mixture, a little at a time, mixing constantly.
Soft dough will form.
Knead the dough.
Cut into shapes.
Bake in preheated oven at 350\u00b0 for 20 to 25 minutes (until light brown).
Let cool and dust with confectioners sugar until well coated.
Makes approximately 65 cookies.
In small bowl, mix well confectioners sugar, water and vanilla until smooth and of desired consistency.
Cream butter and confectioners sugar.
Melt squares of chocolate and add to creamed mixture.
Add beaten eggs.
Add flour, vanilla and nuts.
Bake in a 13 x 9-inch buttered pan at 350\u00b0 for 20 to 25 minutes.
Cut brownies while hot.
Place butter into a medium saucepan and melt it over medium heat.
Add brown sugar and milk, stirring.
Boil for 2 minutes, stirring frequently.
Remove from heat.
Mix in peanut butter and vanilla.
Place confectioners' sugar into a large mixing bowl.
Pour hot peanut butter mixture over confectioners' sugar and beat until smooth.
Pour fudge into an 8 by 8 inch pan.
Chill until firm, about 1 hour.
Cut into 1-inch squares.
Line a 9\" square pan with foil; frease foil with 1 1/2 tesp butter.
In large microwave safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter.
Stir in milk and vanilla.
Spread into pan.
Refrigerate until firm.
Lift fudge out of pan. Remove foil; cut into 1 inch squares.
Stor in refrigerator.
TOPPING:
This is optional.
Mix confectioners sugar, pumpkin pie spice and cocoa and sprinkle on top of fudge.
arge bowl, cream Crisco and sugar well. Blend in 2 eggs
Mix sugar and cocoa in a saucepan.
Stir in butter, milk, and light corn syrup.
Bring to boil. Boil 3 minutes stirring constantly. Take from heat.
Immediately add confectioners' sugar, vanilla, and chopped nuts (if using).
Stir until sugar is completely blended. Turn into 8 inch square pan and pat out with fingers. Cool. Cut into squares.
Sift confectioners sugar and cocoa into a very large bowl; stir in pecans.
Stirring frequently, melt cheese in the top of a large double boiler over simmering water.
Add butter to melted cheese, stirring until butter melts; stir in vanilla.
Add melted cheese mixture to sugar mixture.
Stir until well blended.
Press into a 10 1/2x15 1/2 jellyroll pan.
Cover and chill until firm.
Cut into 1 inch squares.
Store in an airtight container in a cool place. Yield:
about 12 1/2 dozen pieces.
In large bowl, put confectioners sugar, cocoa and chopped nuts.
In saucepan, put margarine and Velveeta.
Melt and add vanilla.
Pour hot mixture over sugar mixture.
Mix quickly and pour into buttered cookie sheet.
Cool and cut into squares.
Preheat oven to 375\u00b0F Grease and flour 13x9x2 inch pan.
Prepare, bake and cool cake following package directions.
Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size.
Add 1 cup nuts, rum, confectioners sugar and cocoa. Stir until well blended.
Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.
Tip: you can also roll them in coconut.
ggs, 1 cup of granulated sugar and the vanilla extract in
to an even layer. Refrigerate fudge until cooled and set, about
ld water.
Dissolve the sugar, stirring constantly with a wooden
Grease 8 x 8 x 2-inch baking pan.
In 2-quart saucepan, melt margarine over low heat.
Stir in cocoa, corn syrup, water and vanilla until well blended.
Remove from heat.
Gradually stir in confectioners sugar until well blended and smooth.
Stir in marshmallows and nuts.
Turn into prepared pan.
Cover and refrigerate until firm.
Cut into squares.
Makes about 1 3/4 pounds.
o a large bowl; beating sugar until blended. Add the eggs
he butter, cream cheese, and sugar.
Beat in the egg
ntil smooth. Add 3 cups confectioners' sugar in small amounts, stirring each