Mix milk, sugar and salt together in a saucepan. Heat to boiling at medium heat. Cook for 5 minutes, stirring constantly. Remove from heat. Add the marshmallows, chocolate chips, vanilla and nuts. Stir 1 to 2 minutes until the marshmallows are melted. Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares!
Butter 8 inch square pan; set aside. Melt chocolate and chips in heavy saucepan over very low heat, stirring constantly. Remove from heat. Stir in condensed milk, chopped pecans and vanilla until combined. Spread in prepared pan. Arrange pecan halves on fudge. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator. Bring to room temperature before serving. Makes about 2 pounds.
Let cream cheese set at room temperature.
Add sugar to cream cheese and cream together.
Add melted chocolate, vanilla, salt and nuts (if desired).
Press fudge into buttered 9 x 13-inch pan and chill.
utch oven over medium heat, cook the beef, sausage and onion
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.
Cream softened cheese and oleo.
Leave cheese and oleo out of refrigerator 2 hours or more to soften. Add peanut butter and cream until smooth.
Add milk and mix well.
Sift in powdered sugar until fudge consistency is reached.
Spread in buttered pan and refrigerate.
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Mix and spread fudge in 9 x 12-inch cake pan.
Freeze for 1 hour and store in refrigerator.
Melt butter and add remaining ingredients.
Mix until smooth. Put in 9 x 13-inch or jelly roll pan lined with wax paper.
Mark before refrigerating.
Makes about 2 pounds of fudge.
Line an 8 or 9-inch pan with foil.
Melt chocolate chips, 2 tablespoons butter, vanilla and milk.
Stir in salt.
Remove from heat.
Add nuts.
Spread in pan.
Melt marshmallows with 2 tablespoons butter.
Spoon over fudge.
Swirl with knife. Refrigerate 2 hours.
Store at room temperature.
Melt margarine.
Add cocoa.
Mix well until no lumps and looks smooth.
Add peanut butter, vanilla extract and dash of salt.
Stir carefully without splashing out of pan.
Add 10x sugar, stirring into other ingredients the milk to proper consistency.
Pour into buttered pan.
Cut into squares.
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
aking direction on back of no-cook lasagna box.
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.
n a medium, heavy saucepan, cook the water and sugar over
>Stir no more than necessary.
Test the fudge mixture in
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
br>Bake for 50 minutes (no test for doneness).
Remove
inutes. Trust me - there is NO MAGIC time. Everyone's oven
Bring to a boil the margarine, water, shortening and cocoa; set aside to cool.
In another bowl, combine flour and sugar.
When chocolate mixture has cooled, add the eggs, baking soda, cinnamon, buttermilk and vanilla.
Bake in greased and floured pan in 350 degree oven until done.***I have no idea how long that might be.