Microwave choc.
chips on high 2
Melt butter and choc. in double boiler;
pour over cream cheese and add nuts.
Pour in buttered pan and cut when cool. Yummy!!!
ake pans.
Melt the white chocolate in a small glass
Ganache:
Place choc chips in metal mixing bowl.
Preheat oven to 180\u00b0 C (350\u00b0 F). Grease or line cookie tray.
Mix together sugar and butter.
Add egg yolk and vanilla, mix well.
Stir in flour and choc chips.
Place teaspoonfuls onto tray and bake for 12 minutes.
br>Add 1 cup to white choc chips. Don't stir!
Line a square 8-9\" pan with foil leaving extra on atleast two sides for easy removal of fudge.
Heat milk and chocolate over low to medium heat until melted. Remove from heat and stir in nuts. Pour into pan and allow to cool.
Preheat oven to 180\u00b0C.
Beat butter and sugar until creamy, beat in condensed milk. Add flour, stir until combined.
Add dark and white choc bits, mix well.
Roll heaped teaspoonfuls of mixture into small balls, place on greased trays, press gently with fork.
Bake for 15 minutes until golden.
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.
2-quart saucepan, combine white chocolate chips and sweetened condensed
1/2 pounds of fudge.
Combine sugar, sour cream and butter in a pan.
Bring mixture to a rolling boil, stirring constantly.
Boil for 7 minutes or until softball stage.
Remove pan from heat and stir in white chocolate until melted.
Add marshmallow cream and walnuts.
Beat by hand until completely blended.
Spread into a greased 9x9 inch baking pan.
Cool at room temperature.
radually add the 3oz melted white chocolate.
Beat on high
full rolling boil. Boil fudge for 5 minutes without stirring
nd dried cranberries. Scoop the fudge into the cake pan all
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
Melt chocolate in double boiler or in microwave; add sweetened condensed milk and nuts.
Stir to mix well.
Pour into buttered 9 x 13-inch buttered baking dish (or use smaller for thicker fudge). Let cool.
Will take several hours for fudge to set.
Cut into squares.
In heavy saucepan, melt 1 1/2 pounds white chocolate with 1 can Eagle Brand milk.
Remove from heat.
Stir in salt, vanilla and chopped cherries.
Spread evenly into wax paper lined 8-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board.
Peel off paper.
Cut into squares.
Store loosely, covered, at room temperature.
Makes about 2 1/2 pounds.
DO NOT STIR!
Add white chocolate & vanilla, then stir until
heat 1 can milk and white chocolate chips over low heat