n the separate bowl, break white chocolate into 1 oz. pieces
atter will never completely combine, white and yellow portions will remain
To Make Cranberry Puree: Combine 1 cup of
Line 9 inch square pan with foil. Spray lightly with cooking spray.
Melt vanilla chips in small saucepan over low heat, stirring until smooth. Remove from heat.
Combine powdered sugar, cream cheese and frosting; blend well. Stir in melted vanilla chips, walnuts, cranberries and orange peel. Spread in sprayed pan.
Refrigerate about 1 hour or until firm.
Remove fudge from pan by lifting foil. Cut fudge into squares. Serve.
efrigerate overnight. Using foil, lift fudge out of pan. Discard foil
et aside.
Melt the white chocolate in a double boiler
Mix milk, butter, sugars and salt in a heavy saucepan. Cook over medium heat and bring to a boil, stirring, constantly. Boil 6 mins., stirring constantly.
Remove from heat; add vanilla and powdered sugar.
Beat with mixer until smooth and thick; add nuts.
Pour into buttered pan and freeze for 20 minutes Cut into pieces once set. Makes 1 pound.
To make peanut butter fudge: Follow vanilla nut fudge recipe but cut butter to 1/4 cup and add 1/2 cup peanut butter.
1/2 pounds of fudge.
r until firm.
Turn fudge onto cutting board; peel off
In microwave dish put fruit and cranberry sauce with wooden spoon.
Stir until sauce is broken up.
Microwave on High for 4 minutes.
Stir and microwave for another minute or two.
Serve hot. Makes a good side dish for pork, beef or poultry.
Good way to use odds and ends of fruit and leftover cranberry sauce.
atter, there's just enough fudge to hold the fruit and
owl, add the mustard and cranberry sauce and stir to combine
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
-----Gumbo--------.
Follow recipe on gumbo base container to
Boil first 3 ingredients until soft ball stage.
Beat in white chocolate chips and marshmallow cream until melted.
Add nuts. Pour into greased pan and allow to cool.
Cut into squares and store in candy tin with waxed paper between layers of fudge.
Cook sugar, milk and Karo syrup until soft ball forms when dropped into cold water.
(It will change color, sort of a light brownish color.)
Add butter, peanut butter, marshmallow cream and vanilla.
Beat until mixed well.
Pour into a 9 x 13-inch baking pan that has been lined with foil.
The fudge will come off the foil easily if you grease it lightly with butter.
Let it cool. Cut into squares.
Mix softened cream cheese, sugar and vanilla with mixer. Melt almond bark in microwave, not very long.
Pour over mixture. Mix with mixer again and pour into an 8 x 8-inch pan greased lightly with butter.
You can add chopped nuts into fudge if desired.
Cook sliced potatoes in 1/2-inch boiling salted water 10 minutes.
Drain and arrange in alternate layers with onions in a greased 1 1/2-quart casserole.
Pour White Sauce over and bake, uncovered, in moderate oven at 350\u00b0 for 45 minutes or until potatoes are tender.
Serves 4.
In heavy saucepan, over low heat, melt coating with sweetened condensed milk and salt.
Remove from heat; stir in nuts and vanilla.
Spread evenly into wax paper-lined 8 or 9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares.
Store tightly covered at room temperature.
Combine butter, milk and sugar in heavy medium saucepan. Bring to full rolling boil over medium heat, stirring constantly. Boil for 4 1/2 to 5 minutes, constantly stirring.
Remove from heat.
Stir in marshmallows, morsels, 1 cup nuts and vanilla. Stir vigorously for 1 minute, until marshmallows are melted. Pour into 9-inch foil-lined pan.
Chop remaining nuts; sprinkle on fudge and press in.
Chill.