NEVER FAIL FUDGE

For my friend John

Never Fail Fudge

INGREDIENTS:

4 cups sugar

1/4 lb. butter or margarine ( NOT SPREAD ),
                                              use butter, it tastes so much better.

1 ~ 12-oz can evaporated milk

1 ~ 12-oz package semi-sweet chocolate chip

                      (Don't be cheap, get the good stuff, I use Ghirardelli, dark chocolate)

1 ~ 7-oz jar of marshmallow creme

1 cup chopped nuts (optional)

Making the Fudge;

Melt butter in heavy 2 quart saucepan, (use a big pan),

                                                      I use an old pressure cooker pan. Works great.

Stir in milk and sugar. Bring to a full rolling boil, stirring constantly.

Continue boiling over a medium heat until mixture reaches 234* or soft ball stage, stirring constantly to prevent scorching.

                                         ( Use a candy thermometer, or the cold water method. )

                                                             Cold water candy testing < click here

Remove from heat and stir in chocolate pieces until melted.

Add marshmallow creme and nuts, stirring until well blended.

Pour into greased 13 x 9 inch pan. (I butter my pan)

Cool at room temperature; cut into squares.

Makes about 3 lbs.

til next time

wild clover

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PEANUT BUTTER COOKIES

Peanut Butter Cookies
          from James Beard's, American Cookery Cookbook, 1972
                            American Cookery

1/2 cup butter

1/2 cup peanut butter

1 cup firmly packed brown sugar

1 egg

2 cups sifted all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla


Instructions:

Cream butter and peanut butter, cream in the brown sugar, then beat in the egg.

Sift the flour and salt and stir in. If desired, stir in the vanilla.

This will make a very stiff dough.

Form into long rolls about an inch in diameter.

Cut into lengths of 1 inch or less, form into balls, and
                                                       place an inch apart on greased cookie sheets.

Press down the top of each cookie with a fork,
                                               first in one direction and
                                                        then in the other to make a criss-cross design.

Bake in a pre-heated 375-degree oven
                                       9 to 12 minutes or until delicate brown.

Remove from pans while still slightly warm, and cool on a rack.

Store in an air-tight container.

Yeilds: about 4 1/2 dozen

Rich Peanut Butter Cookies:

Use only 1-1/4 cup flour. Chill the rollsor freeze til firm.

Slice about 1/4 inch thick to bake.

Place on greased or ungreased cookie pans or baking sheets, and
                                                                             bake until delicate brown.

about 8 minutes.

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CHOCOLATE CHIP COOKIES

Link here: Ghirardelli Chocolate Chip Cookies

Ghirardelli Chocolate Chip Cookies

Yield: 4 dozen cookies

• 11 1/2 ounce(s) Semi-Sweet Chocolate Chips
• 1 cup(s) butter or margarine, softened
• 3/4 cup(s) sugar
• 3/4 cup(s) brown sugar, packed
• 2 large eggs
• 2 teaspoon(s) vanilla
• 2 1/4 cup(s) unsifted flour
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 cup(s) walnuts or pecans, chopped (optional)

Directions:

Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside.

In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. 

Add eggs and vanilla, one at a time.

Mix on low speed until incorporated. 

Gradually blend dry mixture into creamed mixture.

Stir in nuts and chocolate chips.

Drop by tablespoon onto ungreased cookie sheets.

Bake for 9 to 11 minutes or until golden brown.

Note: The 11 1/2 ounces of Semi-Sweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, 60% Cacao Bittersweet Chocolate Chips, etc.)

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I did use the;"Kitchen-Aid",
                     tickled to death the hubby got it for my birthday a few years ago.

This is the best chocolate I have ever eaten.

Making the dough's today, will bake all day tomorrow;
                                                        it's suppose to rain and get cold.

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Merry Christmas
xoxox

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CHRISTMAS BUTTER COOKIES

Christmas Butter Cookies

     From Pennsylvania Dutch Cooking, Ephrata, PA.

                                               Published  along time ago, I got mine in 1987.

 

as you can see, the one I have has been well loved.

Christmas Butter Cookies

1 cup soft butter

3/4 cup sugar

2 1/4 cups flour

Cream butter until it resembles whipped cream and slowly add the sugar, beating well.

Add flour gradually and blend thoroughly.

Wrap in waxed paper and chill for several hours.

Knead dough slightly on floured board, form into a smooth ball.

Roll out to about 1/8 inch thick and cut to desired shapes.

Place on ungreased cookies sheets and bake in moderate oven (350*) about 12 minutes.

When cold decorate with butter icing, candied fruits, ect.

When I make them I'll post the picture, here's the recipe for now.

`til next time

wild clover

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The holidays are fast approching COOKIE TIME

12 Days of Mayhem

At least 24, anyway!

~*~~*~~~*~~*~~~*~~*~~~*~~*~

Working cookies for the hoildays;

I'll be sharing the recipes;

                               then making them like CRAZY.

Clicking on the 12 days of mayhem link,
                                          will show you another version of the 12 days of mayhem.
 I love those commericals.