I never taste the garlic no matter how much I put
Mix all ingredients together (except crust); set aside.
Put all ingredients in pan except vanilla; stir until chips are melted.
Add vanilla and pour into pan.
Cool and cut into squares.
Drain the pan drippings for the roasted turkey through a fine strainer.
Let sit and then remove any fat from the top of the drippings.
Add in chicken broth or water to make 4 cups if necessary.
In a medium saucepan, melt margarine or butter.
Add in lots of black pepper.
Add in 1/2 cup flour plus 3 tablespoons; constantly whisk for about 3 minutes over low heat.
Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
Use right away or keep warm ...
ith remaining dough.
This recipe freezes well, so if you
he next day.
NOTE: Recipe can be made ahead; use
emove the complete block of fudge).
In a saucepan combine
Sift together sugar and cocoa.
Melt butter and cheese.
Mix together.
Add vanilla.
Pour into jelly roll pan.
Makes lots of fudge.
Mix sugar and cocoa together in 10 x 8-inch dish.
Drop butter onto sugar mixture in 4 or 5 pieces.
Pour in milk.
Microwave 2 or 3 minutes on High or until bubbly.
Stir lightly.
Thoroughly stir in nuts and vanilla so nuts are evenly distributed.
Spread fudge evenly in dish.
Refrigerate 1 hour, then cut into squares.
Combine sugar and milk in a heavy saucepan.
Cook over medium heat; stir constantly until mixture boils.
Turn heat low and continue cooking for 10 minutes.
Remove from heat and add chocolate bits, Karo, margarine and vanilla.
Stir until chocolate has melted and fudge is smooth.
Add nuts and peanut butter.
Pour into buttered pan.
Spread and chill 1 to 2 hours.
Combine sugar, butter and milk in a large glass mixing bowl. Cover with plastic wrap.
Microwave on Roast (70%) for 10 minutes. Stir and continue cooking on Roast (70%) for 5 to 6 minutes or until mixture forms a soft ball in cold water.
Stir in chocolate pieces until melted.
Fold in Marshmallow Creme, nuts and vanilla. Pour into buttered 9 x 13-inch pan.
When firm, cut into squares. Yields 72 fudge squares.
Combine Milnot, margarine and sugar.
Heat in heavy saucepan until boiling, stirring constantly.
Boil 6 minutes and remove from heat.
Add remaining ingredients.
Stir until all ingredients are blended smoothly.
Pour into buttered 12 3/4 x 9-inch pan. Cover immediately with plastic wrap covering the fudge itself. Allow to cool and cut into squares.
Enjoy!
Mix first 4 ingredients in saucepan, stirring constantly. Cook to a rolling boil.
Boil for 5 minutes.
Remove from heat, add chocolate morsels and marshmallows.
Stir until all are melted.
Add vanilla and nuts.
Spread into buttered 8-inch pan. No beating required.
emove the foil from the fudge; cut in small squares.
Cream the cream cheese until soft and smooth.
Slowly blend in sugar; add melted chocolate and other ingredients.
Press into well-buttered shallow pan; refrigerate until firm.
For softer fudge, blend in 1 teaspoon milk.
f the pan and transfer fudge onto a cutting board and
nough to handle.
No burnt crust, no under baked apples and
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Line an 8 inch square pan with foil, extending foil over edges.
Lightly butter foil.
Melt chips in large saucepan over very low heat, stirring until smooth.
Remove from heat; stir in frosting.
Add marshmallows and mixed nuts; mix until well coated. Spread in buttered foil-lined pan.
Refrigerate until firm. About 1 hour.
Remove fudge from pan by lifting foil; remove foil from fudge.
Cut into squares.
In saucepan, mix sugar, margarine and Milnot.
Boil 5 minutes. Stir frequently.
Remove from heat.
Add Marshmallow Fluff and peanut butter.
Mix well.
Pour in greased 9 x 13-inch pan.
Top with fudge ice cream topping.
Chill.