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Eggnog Fudge

12/08/2009 By


1/2 cup sugar
3 cups miniature marshmallows
2/3 cup purchased eggnog
3 tablespoons butter
1 tablespoon corn syrup
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans

Butter sides of a heavy 3-quart saucepan. Add sugar, marshmallows, eggnog, butter, corn syrup, and salt to the saucepan; cook over low heat, stirring constantly, until sugar is dissolved.

Turn heat up to medium and cook until mixture boils. Continue to cook, stirring constantly, to about 232°. Add chocolate chips and continue to cook for 5 minutes (should be at soft ball stage*), or until chocolate is melted.

Stir in chopped nuts. Pour into a buttered 8-inch square pan. Cool to room temperature, then chill and cut into squares.

Makes about 3 dozen pieces of eggnog fudge.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).

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Dreamcicle Fudge

12/08/2009 By

11/2 stick butter
2/3 cup cream
3 cups sugar
7 ounces marshmallow cream
12 ounces white chocolate chips
9 drops red food coloring
12 drops yellow food coloring
1 TBS orange extract

mix butter,cream,sugar and bring to rolling boil for 6 minutes then add; marshmallow cream and white chocolate chips.

Take out 1/ 1/2 cup put to side in remaining put food coloring and extract.

Put in 9×13 greased pan:Pour orange mixture into pan and swirl the 1 1/2 of white into pan.

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Thanks C~

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Pecan Bars

12/04/2009 By


Ingredients

1-1/2 cups each quick-cooking oats or old fashioned; all-purpose flour
2 cups ark brown sugar, packed and divided
1-1/2 cups each butter, divided (no substitute), pecan halves
1 cup granulated sugar
1/3 cup heavy cream
2 tsp vanilla

Directions

Heat oven to 350º F. (175º C)

In a large bowl, combine oats, flour and 1 cups dark brown sugar. Cut 1/2 cup butter into mixture until coarse and crumbly. Press into 13×9″ baking pan. Place pecans evenly over crumb mixture

In heavy saucepan, combine remaining 1 cup brown sugar, granulated sugar and 1 cup butter. Bring to a rolling boil over medium heat, stirring constantly. Boil 3 minutes then remove from heat.

Stir in cream and vanilla until well blended; pour over pecans. Bake 35 – 40 minutes. Cool in pan; cut into bars. Makes 1 (9x13x2″) panful.

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Apple Spice Egg Nog

12/02/2009 By

3 (32 ounce) cans Borden eggnog, chilled
3 cups apple cider, chilled
1/2 teaspoon ground cinnamon

In large bowl, combine ingredients. Mix well. Chill. Garnish as desired.
Refrigerate leftovers.

Thanks C~

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Cranberry Cream Cheese Muffins

11/23/2009 By

1 cup butter, softened
8 ounces cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries [dust with 2 Tbl. - flour] – can
substitute blueberry or raspberry
1/2 cup pecans or walnuts, chopped

Preheat oven to 350ºF.

Line muffin pan with paper liners or spray with nonstick cooking spray.

In mixing bowl, beat together butter, cream cheese, sugar and vanilla.

Add the eggs, 1 at a time, beating well after each.

In separate bowl, combine the flour, baking powder and salt. Add to the
butter mix gradually; fold in cranberries and nuts. Spoon batter into
greased muffin cups.

Bake for 25-30 minutes or til golden and toothpick inserted in middle
comes out clean. Let muffins stand on cooling rack for about 3 minutes
before removing from the pans.

Thanks C~

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Pumpkin Swirl Brownies

11/17/2009 By


1/2 C. butter, softened
1 C. firmly packed brown sugar
1 large egg plus 1 egg yolk, divided use
1 1/2 t. vanilla extract, divided use
1 C. all-purpose flour
1 t. baking powder
1 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground cloves
1/4 t. salt
3/4 C. canned pumpkin
1/2 C. chopped pecans
1/4 C. cream cheese, softened
2 T. sugar
1 T. heavy cream or evaporated milk

Purchased caramel sauce, Whipped cream or vanilla ice cream

Preheat oven to 350° F. Butter and flour an 8-inch square glass baking dish. With electric mixer, beat butter and brown sugar until smooth and fluffy. Add whole egg and 1 teaspoon vanilla. Add flour, baking powder, spices and salt. Add pumpkin, beat well, then add pecans. Batter will be thick. Spread batter into pan.

Beat together cream cheese, 2 tablespoons sugar, egg yolk and remaining 1/2 teaspoon vanilla until smooth. Drop by spoonfuls over batter. Using small knife, gently swirl cream cheese mixture to create a marble pattern.

Bake in center of oven until tester inserted into center comes out clean, 35 to 40 minutes. Let pan rest on rack until brownies are warm. Serve warm squares with a drizzle of warm, purchased caramel sauce and a dollop of whipped cream or vanilla ice cream.

If not serving immediately, cover with foil and let stand at room temperature up to one day. Reheat in a 300° F. oven for 15 minutes before serving

Thanks C~

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