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Reseptit » Viestit - Sivu 755
arrow right hillbilly fudge

Hillbilly Fudge2 cups granulated sugar1/2 cup milk4 tablespoons cocoa1/2 cup margarine1/2 cup peanut butter3 cups oatmealBoil sugar milk, cocoa and margarine for 1 minute, then add peanut butter and oatmeal. Put into a 9-inch square pan. Bake at 325 degrees F for about 20 to 25 minutes.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right hazelnut rum fudge

Hazelnut Rum FudgeSource: Oregon Hazelnut Industry and The Hazelnut Marketing Board1 1/2 pounds white chocolate coating1 (14 ounce) can sweetened condensed milk1 teaspoon vinegar1/4 teaspoon utter rum flavoring (oil based)1 1/2 cups roasted and chopped hazelnutsMelt chocolate in top of double boiler over hot water. When melted, add sweetened condensed milk; stir. Add vinegar, flavoring and nuts. Stir to blend. Pour into parchment-lined, 9-inch square pan. Smooth and chill about 2 hours.Turn onto cutting board, peel off paper and cut into squares. Refrigerate in tightly covered container.Yield: about 1 3/4 pounds

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right no-beat fudge

No-Beat Fudge2 tablespoons butter2/3 cup evaporated milk1 1/2 cups granulated sugar 1/2 teaspoon salt2 cups miniature marshmallows1 1/2 cups semisweet chocolate chips1 teaspoon vanilla extract1/2 cup chopped walnutsPut butter, milk, sugar and salt into saucepan over medium heat. Bring to a boil. Boil 5 minutes, stirring constantly.Remove from heat; add remaining ingredients, then stir with a spoon for 1 minutes. Marshmallows should be melted. Pour into a greased 8-inch square pan. Cool and cut into squares.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right pinon-chocolate fudge

Pinon-Chocolate Fudge1 (7 ounce) jar Marshmallow Cr?me1 1/2 cups granulated sugar2/3 cup evaporated milk1/4 cup butter1/4 teaspoon salt12 ounces semisweet chocolate chips1 cup pi?on nuts1 teaspoon vanilla extractIn a heavy saucepan, combine Marshmallow Cr?me, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over moderate heat, stirring constantly. Boil for 5 minutes, stirring constantly.Remove from heat. Add chocolate chips and stir until melted and smooth. Stir in pi?on nuts and vanilla extract. Pour into a foil-lined 8-inch square pan. Chill until firm.Makes about 2 pounds.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right Peanutty Tiger Butter

Peanutty Tiger Butter1 cup milk chocolate chips2 cups (12 ounces) vanilla milk chips or almond bark2 cups peanut butter chips1/2 cup chopped peanutsLine jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into squares.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right Posse Fudge

Posse Fudge1 (7 ounce) Hershey milk chocolate bar2 (4 ounce) German chocolate bars2 (12 ounce) bags semisweet chocolate chips1 (16 ounce) bag marshmallows1 (13 ounce) jar Marshmallow Cr?me1 (12 ounce) can evaporated milk4 cups granulated sugar1/2 cup butter1/2 to 1 cup nuts (optional)Butter two 13 x 9-inch pans.In a large 12-quart bowl break up chocolate bars into small pieces. Add chocolate chips, marshmallows and Marshmallow Cr?me.In a large 4-quart heavy saucepan heat milk, sugar and butter. Bring to a boil, stirring occasionally. Boil for 6 minutes or to 230 degrees F on a candy thermometer. Pour the hot mixture into the chocolate and marshmallow mixture; stir until the chocolate is melted and the mixture is smooth. Pour into buttered pans. Let cool for several hours, then cut into squares.This makes about 6 1/2 pounds of fudge.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right milnot fudge

Milnot? Fudge1 cup Milnot?3 cups granulated sugar1/3 cup butter or margarine1 (7 ounce) jar Marshmallow Cr?me1 (12 ounce) package chocolate chips (2 cups)1 cup chopped nuts (optional)1 teaspoon vanilla extract (optional)Combine sugar, Milnot?, Marshmallow Cr?me and butter in a heavy 3 1/2-quart saucepan. Heat lowly to boiling, stirring frequently. When mixture boils vigorously (so that boiling cannot be slowed by stirring), start timing; continue boiling for 4 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add nuts and vanilla extract. Pour into buttered 9-inch square pan. Cool at room temperature.Yields almost 3 pounds.VariationsSubstitute butterscotch or peanut butter chips for chocolate chips.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right tropical fudge

Tropical Fudge1 1/4 cups granulated sugar 1/2 cup molasses 1/3 cup hot water 2 tablespoons butter or margarine 1/4 teaspoon salt 6 ounces semisweet chocolate pieces 2 cups finely chopped Brazil nuts 1 can flaked coconut 1/2 cup finely chopped Brazil nutsIn a saucepan, mix together sugar, molasses, hot water, butter and salt. Stir over low heat until a small amount of the mixture forms a soft ball when dropped in cold water (240 degrees F). Remove from heat; add chocolate; do not stir. Cool to 150 degrees F, and stir until chocolate is well blended. Add 2 cups Brazil nuts and coconut. Pour into buttered 8-inch pan, and press in 1/2 cup Brazil nuts over the top. Let stand in cool place several hours before cutting into squares.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right fruitcake balls

Fruitcake Balls1/2 cup butter 1/2 cup honey 1 cup finely chopped candied fruits/peels 1 cup chopped pitted dates 1/2 cup chopped raisins 1/2 cup finely chopped candied pineapple 1/2 cup finely chopped candied cherries 1 cup medium-fine chopped walnuts 1 teaspoon grated orange peel 1 teaspoon vanilla extract1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon mace 1/4 teaspoon cloves 3 1/2 cups finely crushed graham cracker crumbsIn large mixing bowl, cream butter. Continue creaming while adding honey in a fine stream. Add all remaining ingredients except crumbs and mix well. Let stand, covered several hours or overnight.Mix crumbs in well. Shape into 1 1/2-inch balls. Store, tightly covered in refrigerator with wax paper between layers. Makes 4 dozen small balls.NOTE: Balls may be rolled in finely chopped walnuts, flaked coconut or dipped in melted semisweet or milk chocolate. Mixture may be packed firmly into wax paper lined 4 x 9-inch loaf pan. Cover and refrigerate 24 hours before slicing with thin-bladed sharp knife.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right Gingered Cantaloupe Pickles

Gingered Cantaloupe PicklesThis is best made with under-ripe cantaloupes found readily in chain groceries.1/2 cup pickling lime2 quarts water2 small cantaloupes (about 3 1/2 pounds total)5 cups granulated sugar2 1/2 cups distilled white vinegar1/3 cup minced crystallized gingerFirst DayDissolve pickling lime in water, following directions on the package. Cut cantaloupe meat from the rind, and slice it into bite-size chunks of similar size and shape. Add the cantaloupe to the lime solution, and let it stand about 4 hours at room temperature.Drain the cantaloupe, rinse it, and drain it again. Return the fruit to the bowl, cover it with more water, and let it stand at room temperature for about 2 hours.Drain the cantaloupe once more. Return the fruit to the bowl, and add the remaining ingredients. Stir well to dissolve all the sugar. Weight the fruit with a plate, and let it sit overnight.Second DayTransfer the cantaloupe and liquid to a large saucepan. Bring the mixture to a boil quickly. Boil vigorously for about 1 1/4 hours, until the liquid has reduced to a thick syrup.While the cantaloupe cooks, sterilize 8 half-pint canning jars according to manufacturer's directions. With a slotted spoon, divide the fruit chunks evenly among the jars, filling them to within 1/2 inch of their tops. Pour the syrup evenly over the cantaloupe. Process the jars in a water bath for 10 minutes. Let the pickles sit at least 1 week to develop their flavor.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right spiced mangoes

Spiced Mangoes6 cups peeled, sliced mangoes3 tablespoons whole cloves1 tablespoon whole allspice1/4 teaspoon ground mace1 1/2 cups white wine vinegar1 1/2 cups water6 cups granulated sugar3 peppercorns per pintPeel, pit and slice the mangoes to measure 6 cups.Tie spices (except peppercorns) in a cheesecloth bag.Combine vinegar, water, sugar and spice bag in a large pot. Bring to a boil; reduce heat and simmer 5 minutes. Add mangoes and simmer until slightly translucent (about 5 minutes). Remove spice bag.Pack mangoes in clean, hot jars. Add peppercorns to each jar and cover mangoes with hot syrup, leaving 1/2-inch headspace; seal. Process in boiling water bath for 20 minutes.Yields about 4 pints.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right strawberry rhubarb jam

Strawberry Rhubarb Jam4 cups rhubarb, washed and sliced into 1/2-inch pieces1 1/2 cups water4 cups strawberries, washed and hulled2 tablespoons lemon juice2 teaspoons orange zestGenerous pinch (about 1/4 teaspoon) of nutmeg, allspice and cinnamon4 cups granulated sugar1 tablespoon butterCombine the first two ingredients in a nonreactive medium saucepan and cook until rhubarb is tender, about 8 to 10 minutes. Drain.Combine cooked rhubarb with remaining ingredients in a large, 12-inch nonreactive skillet and bring to a boil. Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220 degrees F on an instant-read thermometer. Stir frequently. Remove from heat and skim off any foam. Let sit for 5 minutes and then ladle into sterilized jars. Cool and then freeze or the jam can be water-bath canned per the instructions, no less than 10 minutes, with the canning jars.Makes 6 cups.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right watermelon jelly

Watermelon Jelly4 cups watermelon, remove seeds (not rind)3 1/2 cups granulated sugar2 tablespoons lemon juice1 (6 ounce) bottle liquid fruit pectinPlace watermelon in blender or food processor and blend or process until smooth. You should end up with 2 cups pur?e.In large cooking pot combine watermelon pur?e, sugar and lemon juice. Bring mixture to a full rolling boil. Add pectin all at once. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam.Ladle jelly into clean hot half-pint jars; seal. Process in a boiling water bath for 5 minutes.Makes 4 half-pints.

Bandu2 - Herit.gif  Luokka: Reseptit   »   1 Lukee   »   Päiväys: 19/03/2010 00:00   »   Mennessä: Mouhamadou-bamb ...

arrow right woolworth's cheesecake

Woolworth's Cheesecake1 (3 ounce) package lemon Jell-O 1 cup boiling water 8 ounces cream cheese 1 cup granulated sugar 5 tablespoons lemon juice 1 can Carnation milk, well chilled Graham crackers, crushedDissolve Jell-O in boiling water. Cool until slightly thickened.Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed Graham crackers. Spread filling over and top with more crushed Graham crackers. Chill.

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arrow right marie's caesar shrimp skewers

Marie's Caesar Shrimp SkewersRecipe courtesy of Marie's Salad Dressings.1/2 cup Marie's Caesar Dressing1 pound shrimp, cleaned1 teaspoon parsley, chopped5 skewersCombine dressing and parsley together, reserving about 1/3 of the mixture.Place shrimp in dressing and let marinate for one hour, or more if desired.Skewer shrimp, and grill.Serve with reserved sauce on the side.Serve warm with Marie's Caesar Dressing.Yields 5 servings.

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