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.
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.
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.
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
br>Bake for 50 minutes (no test for doneness).
Remove
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Fudge sauce: Melt chocolate chips and
ith a bit of Pam (no cook spray). I don't like
ver low heat. Add flour; cook and stir for 1 min
with a wooden spoon*.
Cook over medium heat, stirring constantly
Melt cheese and butter together in a nonstick saucepan; stir until smooth. Keep this mixture over a low heat. In a mixing bowl, sift confectioners' sugar and cocoa together until thoroughly mixed and no lumps remain.
Combine the sugar mixture with the melted butter and cheese. Stir until very smooth. Stir in nuts and vanilla. Press mixture into 2 lightly sprayed or buttered 9x13 inch pans; let cool until firm. Cut into small squares. This fudge can be frozen.
ntil ingredients are combined.
Cook maple mixture, without stirring, to