Prepare pie crust.
Put penuche quick fudge mix into bowl. Add eggs, water, mincemeat and melted butter.
Beat with rotary beater until thoroughly blended.
Stir in chopped nuts.
Pour into unbaked crust.
Bake at 375\u00b0
for 40 minutes until filling is set. Cool.
Serve with whipped cream or ice cream. Serves 8 to 10. Tastes somewhat like pecan pie.
op bag, add the drained Quick Pickles and flour and shake
esired, frost cooled bars with Quick Fudge Frosting and sprinkle with 1
Pour milk in bowl, add pudding and mix with mixer; place in refrigerator.
Line 13 x 9-inch pan with graham crackers.
When pudding has set, add Cool Whip.
Pour half over graham crackers and then cover with graham crackers again.
Now pour the rest of pudding mixture and add more graham crackers.
Follow directions on hot fudge for microwave and pour over top graham crackers.
Place in refrigerator until needed.
You can also use any fruit topping.
Fudge -- First, line a 8x8\" pan
egrees F.
The original recipe says to grease a 12
o this temperature otherwise your fudge will not set.
Add
Break graham cracker in half crosswise.
Place one half on small paper plate or microwavable plate; top with marshmallow.
Spread remaining 1/2 of cracker with fudge sauce.
Place cracker with marshmallow in microwave.
Microwave at HIGH 12 to 14 seconds or until marshmallow puffs up.
Immediately place remaining cracker, fudge side down, over marshmallow.
Press crackers gently to even out marshmallow layer.
Cool completely.
aking pan.
In large microwave-safe bowl, place chocolate and
frigerator. QUICK OPTION: In a 1.5 cup or larger microwave safe
Combine sugar, butter and evaporated milk in a 4-quart bowl. Mix well.
Microwave on High 7 to 7 1/2 minutes, mixing well after every 2 minutes of cooking. Remove from oven. Add chocolate pieces, stirring until melted.
Blend Marshmallow Creme and peanut butter.
Add quick oats and raisins.
Spread into lightly greased 13 x 9-inch baking pan; chill until firm. Cut into squares to serve.
nto squares.
Heat in microwave oven on Full power
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
In a 3 quart microwavable bowl, stir together sugar, salt and milk until well blended.
Microwave at high for 5 minutes until boiling hard and tripled in volume. (It will go back to normal volume when you remove it from the microwave.)
Add chocolate and stir until melted.
Stir in butter and vanilla.
Pour into canning jar (or something similar).
Store in refrigerator; should last at least a month.
Place apple slices in an 8 x 8-inch glass dish.
Sprinkle cinnamon over top.
Cut butter into brown sugar; add oats, flour and salt.
Pat topping over apples.
Microwave 15 minutes at High. Turn dish 1/4 turn every 5 minutes.
Can double recipe and put in 9 x 13-inch Pyrex dish.
Microwave 20 minutes on High.
ocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLE COFFEE-MATE Liquid
Pour sugar into large glass microwave-safe bowl.
Add margarine, milk and cocoa; do not stir.
Place in microwave oven 2 1/2 minutes until margarine melts.
Take bowl out and add nuts and vanilla.
Stir well.
Pour into 8-inch dish.
Place in freezer 10 to 15 minutes, then cut into squares and serve.
Melt drops in microwave-safe dish just until they are smooth enough to blend.
Immediately add the peanut butter and beat together.
Immediately drop by teaspoon onto buttered wax paper. Must be done quickly.
It sets fast.
You can use chunky peanut butter if you like nutty fudge!
Place all ingredients except nuts in a large bowl.
Microwave on Medium (50%) until chocolate chips are melted, 4 to 6 minutes, stirring once or twice during cooking.
Stir in nuts.
Pour into well-greased square baking dish (8 x 8-inch).