3/4 cup butter
1 cup white sugar
1 cup karo syrup
8 cups Chex or Crispix
6 cups Golden Grahams
1 cup shredded, sweetened coconut flakes
1 1/2 cups whole almonds
In a large bowl, mix cereal, coconut, and almonds. Set aside.
Melt butter in a saucepan, and add sugar and karo syrup. Bring to a full boil. Boil for 2 minutes. Take off heat and add to dry ingredients. Place on greased cookie sheet.
Optional:
After the mix has COMPLETELY COOLED, add M&M's for a chocolatey touch and color!
Recipe given to me by my sister, Michelle.
Wednesday, June 8, 2011
The "Original" Fudge
1 can sego milk Grandma Marilyn Black
4 1/2 cups white sugar
1 1/3 cubes of butter
Boil briskly for 6-7 minutes. Remove from stove. Add two 5-6 oz marshmallow jars. Mix well. Add 13 oz. Hershey chocolate bar, chipped or one 48 cents bar and one 10 cents bar. Add one pound nuts and 2 tsp vanilla. Pour into a buttered dripper. Makes 5 pounds.
This is what the original recipe says verbatim.
The Fudge Recipe Today Kathryn Black Ricks
1 12-oz can evaporated milk
4 1/2 cups white sugar
1 1/3 cups butter
2 (5-6 oz) jars of marshmallow cream
13 oz hershey chocolate bar, chopped
1 pound nuts (walnuts, pecans, or almonds)
2 tsp vanilla
Boil briskly 6-7 minutes. Remove from stove. Add (2) 5-6 oz jars of marshmallow. Mix well. Add chocolate. Add nuts and 2 tsp vanilla. Pour into greased cookie sheet. Makes 5 pounds.
At Christmas time, my mother would make this fudge by the batches! I loved it! It was so sweet and I loved the consistency of the fudge. Of course, I am biased to Mom's fudge and this fudge is more nostalgic than anything. She would more often than not use walnuts for her choice of nuts, which usually, after a million pieces, tends to rip your mouth up. Mom would cut up the fudge into little 1 inch squares and place them into those circular Christmas tins and place them in the freezer. It was so fun to sneak a piece when she wasn't looking! The fudge was ultimately always given away to friends and neighbors after my family had gotten their share of mom's super sweet, nutty, chocolatey fudge.
4 1/2 cups white sugar
1 1/3 cubes of butter
Boil briskly for 6-7 minutes. Remove from stove. Add two 5-6 oz marshmallow jars. Mix well. Add 13 oz. Hershey chocolate bar, chipped or one 48 cents bar and one 10 cents bar. Add one pound nuts and 2 tsp vanilla. Pour into a buttered dripper. Makes 5 pounds.
This is what the original recipe says verbatim.
The Fudge Recipe Today Kathryn Black Ricks
1 12-oz can evaporated milk
4 1/2 cups white sugar
1 1/3 cups butter
2 (5-6 oz) jars of marshmallow cream
13 oz hershey chocolate bar, chopped
1 pound nuts (walnuts, pecans, or almonds)
2 tsp vanilla
Boil briskly 6-7 minutes. Remove from stove. Add (2) 5-6 oz jars of marshmallow. Mix well. Add chocolate. Add nuts and 2 tsp vanilla. Pour into greased cookie sheet. Makes 5 pounds.
At Christmas time, my mother would make this fudge by the batches! I loved it! It was so sweet and I loved the consistency of the fudge. Of course, I am biased to Mom's fudge and this fudge is more nostalgic than anything. She would more often than not use walnuts for her choice of nuts, which usually, after a million pieces, tends to rip your mouth up. Mom would cut up the fudge into little 1 inch squares and place them into those circular Christmas tins and place them in the freezer. It was so fun to sneak a piece when she wasn't looking! The fudge was ultimately always given away to friends and neighbors after my family had gotten their share of mom's super sweet, nutty, chocolatey fudge.
Secret Party Treat
6 oz Rice Chex cereal
6 oz Corn Chex cereal
9 oz pretzels
2-6 oz pecans
1 cup butter
2 cups brown sugar
3/4 cup honey
1 tbsp vanilla
Heat oven to 250 degrees. Place Chex cereals, pretzels and pecans in a bowl. Melt butter in a saucepan and add honey and sugar until boiling. Let boil for about 5 minutes without stirring . Take off heat and add vanilla. Add the liquid ingredients to the dry ingredients. Place onto 2 greased cookie sheets and bake at 250 degrees for 45 minutes stirring every 10-15 minutes.
6 oz Corn Chex cereal
9 oz pretzels
2-6 oz pecans
1 cup butter
2 cups brown sugar
3/4 cup honey
1 tbsp vanilla
Heat oven to 250 degrees. Place Chex cereals, pretzels and pecans in a bowl. Melt butter in a saucepan and add honey and sugar until boiling. Let boil for about 5 minutes without stirring . Take off heat and add vanilla. Add the liquid ingredients to the dry ingredients. Place onto 2 greased cookie sheets and bake at 250 degrees for 45 minutes stirring every 10-15 minutes.
Strawberry Vinaigrette Dressing
1 10-oz pkg frozen strawberries
1 clove garlic, pressed or minced
1/4 tsp white pepper
1 cup olive oil
1/4 cup granulated sugar
1/2 tsp paprika
1/2 tsp salt
1/2 cup GARLIC RED WINE VINEGAR
Other ingredients for salad:
Chopped Pecans
Grated Monterey Jack Cheese
Romaine Lettuce, torn
In a blender add strawberries, garlic, sugar, paprika, salt and pepper. Puree.
Add olive oil and vinegar; puree again. Refrigerate.
In individual bowls place lettuce, cheese, and top with 2 tbsp of pecans. Drizzle vinaigrette over top.
1 clove garlic, pressed or minced
1/4 tsp white pepper
1 cup olive oil
1/4 cup granulated sugar
1/2 tsp paprika
1/2 tsp salt
1/2 cup GARLIC RED WINE VINEGAR
Other ingredients for salad:
Chopped Pecans
Grated Monterey Jack Cheese
Romaine Lettuce, torn
In a blender add strawberries, garlic, sugar, paprika, salt and pepper. Puree.
Add olive oil and vinegar; puree again. Refrigerate.
In individual bowls place lettuce, cheese, and top with 2 tbsp of pecans. Drizzle vinaigrette over top.
Creamy Alfredo Sauce (fail proof)
1/4 cup salted butter
1 1/2 tbsp crushed garlic
1 pint heavy whipping cream
1/2 cup milk
1/2 packet of Knorr Alfredo Sauce
1 cup KRAFT parmesan cheese
Melt 1/2 cube of butter in saucepan with 1 1/2 tbsp crushed garlic. Add 1 pint of heavy whipping cream, milk, and Knorr Alfredo sauce mix. Bring the ingredients to a boil. Reduce heat to medium and simmer for 2 minutes, stirring constantly. When sauce thickens, add 1 cup parmesan cheese. Let is stand for 5-10 minutes before serving.
1 1/2 tbsp crushed garlic
1 pint heavy whipping cream
1/2 cup milk
1/2 packet of Knorr Alfredo Sauce
1 cup KRAFT parmesan cheese
Melt 1/2 cube of butter in saucepan with 1 1/2 tbsp crushed garlic. Add 1 pint of heavy whipping cream, milk, and Knorr Alfredo sauce mix. Bring the ingredients to a boil. Reduce heat to medium and simmer for 2 minutes, stirring constantly. When sauce thickens, add 1 cup parmesan cheese. Let is stand for 5-10 minutes before serving.
Tuesday, June 7, 2011
Danish Recipe
2 cans/pkgs CRESCENT ROLLS
2 8-oz cream cheese
1 cup sugar
1 egg yolk (save the egg whites)
1 tsp vanilla
Unroll 1 pkg crescent rolls and place in 9x13 greased pan. In a bowl, mix cream cheese, sugar, egg yolk, and vanilla. Spread cream cheese mixture over the top of dough. Unroll 2nd pkg of crescent rolls and place over cream cheese mixture. Beat egg whites and brush over the dough. Bake @350 degrees for 30 minutes.
ADAPTATION:
1 can/pkg CRESCENT ROLLS
1 8-oz cream cheese
1/2 cup sugar
1 egg yolk
1 tsp vanilla
blackberry or raspberry preserves (seedless)
Place layer of crescent rolls flattened on the bottom of a grease 10" round dish (or something of comparable size). In a separate bowl, mix the cream cheese, sugar, egg yolk, and vanilla. Spread the cream cheese mixture on top of the dough. Drop preserves by the teaspoonful on top of the cream cheese mixture. Bake @ 350 degrees for 25 minutes.
**Recipe from Diane F. which came from her sister, Becky.
2 8-oz cream cheese
1 cup sugar
1 egg yolk (save the egg whites)
1 tsp vanilla
Unroll 1 pkg crescent rolls and place in 9x13 greased pan. In a bowl, mix cream cheese, sugar, egg yolk, and vanilla. Spread cream cheese mixture over the top of dough. Unroll 2nd pkg of crescent rolls and place over cream cheese mixture. Beat egg whites and brush over the dough. Bake @350 degrees for 30 minutes.
ADAPTATION:
1 can/pkg CRESCENT ROLLS
1 8-oz cream cheese
1/2 cup sugar
1 egg yolk
1 tsp vanilla
blackberry or raspberry preserves (seedless)
Place layer of crescent rolls flattened on the bottom of a grease 10" round dish (or something of comparable size). In a separate bowl, mix the cream cheese, sugar, egg yolk, and vanilla. Spread the cream cheese mixture on top of the dough. Drop preserves by the teaspoonful on top of the cream cheese mixture. Bake @ 350 degrees for 25 minutes.
**Recipe from Diane F. which came from her sister, Becky.
Wednesday, May 4, 2011
Pumpkin Bread
3 1/2 Cups Flour
1 1/2 tsp salt
2 tsp cinnamon
2 tsp baking soda
3 cups sugar
1 cup oil
4 eggs, beaten
2/3 cup water
16 oz canned pumpkin
Combine dry ingredients. In a separate bowl, combine wet ingredients.
Add to dry until just moist.
Grease 2 bread pans. Bake at 350 degrees for 1 hour.
Bake Muffins at 375 degrees for 15-20 minutes.
1 1/2 tsp salt
2 tsp cinnamon
2 tsp baking soda
3 cups sugar
1 cup oil
4 eggs, beaten
2/3 cup water
16 oz canned pumpkin
Combine dry ingredients. In a separate bowl, combine wet ingredients.
Add to dry until just moist.
Grease 2 bread pans. Bake at 350 degrees for 1 hour.
Bake Muffins at 375 degrees for 15-20 minutes.
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