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.
2-quart saucepan, combine white chocolate chips and sweetened condensed
efrigerate overnight. Using foil, lift fudge out of pan. Discard foil
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.
r until firm.
LIFT fudge from pan, using foil handles
Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.
1/2 pounds of fudge.
r until firm.
Turn fudge onto cutting board; peel off
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
atter, there's just enough fudge to hold the fruit and
lol But he loves this recipe!
Now add your cheeses
In a large bowl, combine pudding mix,heavy whipping cream, sour cream, milk and confectioner sugar.
With a electric mixer, beat on medium speed until stiff peaks form.
Cover and chill before serving or using for another recipe.
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.
-----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.