ombine the milk with the vanilla and almond extracts.
Alternately
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.
Butter a 9x9 square dish.
In med saucepan, mix sugar, butter and milk.
Bring to a boil and boil for 5 minutes, stirring constantly.
Remove from heat and add marshmallow creme and vanilla candy coating; stir until smooth.
Add walnuts and vanilla; mix well.
Pour into dish.
ix in nuts and vanilla.
Spread fudge evenly in prepared pan
mix sugar, milk, cocoa and vanilla. Stir until it begins to
about 3 hours.
Lift fudge by foil ends onto a
aramelized sugar and milk into fudge mixture.
MIXTURE WILL LUMP
pan.
Add the vanilla. Beat by hand until the
Blend sugar, cocoa and cream of tartar.
Slowly stir in milk until sugar is dissolved.
Do not stir the mixture after it begins to boil.
Cover for the first 5 minutes of boiling, then uncover and boil until soft ball stage.
Remove from heat.
Drop in butter, but do not stir.
When fudge has cooled down some, add vanilla and nuts.
Beat until creamy.
Pour into a 9 x 9-inch dish.
Line 13 x 9-inch baking pan with aluminum foil, extending over side of pan. Grease foil. Butter sides of large heavy saucepan. Combine sugar, milk, pumpkin, butter, pumpkin pie spice and salt in buttered pan. Stirring constantly, bring to a boil over medium heat. Remove from heat; add marshmallows, vanilla chips, walnuts and vanilla. Stir until dissolved. Pour into greased pan. Chill until firm. Keep refrigerated when not serving.
Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
combine eggs, sugar, flour and vanilla.
Beat on medium speed
Melt chocolate in double boiler.
Add milk, nuts and vanilla and cook 5 minutes.
Pour into buttered dish and chill until firm enough to cut.
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
emperature.
Add in the vanilla essence and the butter, but
00b0.
Beat in walnuts, vanilla and maple extract until well
Mix in saucepan all ingredients (except chips, vanilla and nuts) while stirring constantly and heat to boiling for 5 minutes. Remove from heat and add 1 1/2 cups chips and vanilla and nuts last.
Spread in buttered pan.
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
lightly before adding in the vanilla extract, eggs, and egg yolk
Butter an 8x8 inch dish.
Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.