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Fantasy Fudge
3 cups sugar
¾ cup (1 ½ sticks) butter or margarine
1 small can (5 ounces) evaporated milk (about 2/3 cup)
1 ½ packages (12 squares) Baker’s Semi-Sweet baking Chocolate,
chopped
1jar (7 ounces) Jet-puffed marshmallow Crème
1 cup chopped planters walnuts
1-teaspoon vanilla
Line 9-INCH SQUARE PAN WITH FOIL, WITH ENDS OF FOIL EXTENDING OVER SIDES
OF PAN; SET ASIDE. Place sugar, butter and evaporated milk in large
heavy saucepan. Bring to full rolling boil on medium heat, stirring
constantly. Boil 4 minutes or until candy thermometer reaches 234°F,
stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow crème; stir until completely meter. Add
walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan.
Let stand at room temperature 4 hours or until completely cooled; cut
into 1-inch squares. Store in tightly covered container at room
temperature.
Makes 3 ponds or 40 servings, about 2 squares each.
------------------------------------------------------- WHITE
HOT CHOCOLATE 3 cups
half-and-half or light cream
2/3 cup white baking pieces of chopped white chocolate baking squires
3 inches stick cinnamon 1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
1. In saucepan combine 1/4 cup half-and-half or light cream, baking
pieces, cinnamon, and nutmeg. Stir over low heat until baking pieces
melt.
2. Add remaining half-and-half or light cream. Cook and stir mixture
until heated through. Remove from heat. Remove cinnamon. Add vanilla and
almond extract. If desired heat mixture with a rotary beater until
frothy. Makes about five 6-ounce servings. --------------------------------------------------------- Holiday
Poke Cake
2 baked (9-inch) round white cake layers, cooled
2 cups boiling water
1 package (4-serving size) JELL-O gelatin, any red flavor
1 package (4-serving size) JELL-O Lime Flavor gelatin
1 tub (8 ounces) COOL WHIP Whipped topping, thawed
PLACE cake layers, top sides up in 2 clean (9-inch) round cake pans.
Pierce layers with large fork at ½ inch intervals.
STIR 1 cup of the boiling water into each flavor of dry gelatin mix in
separate bowls at least 2 minutes until completely dissolved. Carefully
pour red gelatin over 1 cake layer and lime gelatin over second cake
layer. Refrigerate 3 hours.
DIP 1 cake pan in warm water 10 seconds; unmold onto serving plate.
Spread with about 1 cup of the whipped topping. Unmold second cake
layer; carefully place on first cake layer. Frost top and side of cake
with remaining whipped tipping.
REFRIGERATE at least 1 hour or until ready to serve. Decorate with fresh
raspberries, if desired. Store leftover cake in refrigerator.
Makes 16 servings
------------------------------------------------------------ Chocolate
Candy Cane Cake
1package (2-layer size) chocolate cake mix
1package (4-serving size) Jell-o chocolate flavor instant pudding and
pie filling
4 eggs
1 container (8 ounces) sour Cream
½ cup vegetable oil
½ cup water
4 squares baker’s semi-sweet baking chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 ounces) cool whip whipped topping, thawed
PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat
cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl
with electric mixer on low speed just until moistened, stopping
frequently to scrape side of bowl. Beat on medium speed 2 minutes or
until will blended. Stir in chopped chocolate and 2 tablespoons of the
crushed candy canes. Spoon evenly into prepared pans.
BAKE: 35 to 40minutes or until toothpick inserted in centers comes out
clean. Cool 10 minutes. Loosen cakes from sides of pans with metal
spatula or knife. Invert cakes onto wire racks; carefully remove pans.
Cool completely.
PLACE: 1 of the cakes layers on serving plate; spread evenly with 1 cup
of the whipped topping. Top with remaining cake layer. Frost top and
side of cake with remaining whipped topping. Sprinkle with remaining
crushed candy canes just before serving. Store leftover cake in
refrigerator.
Makes 18 servings --------------------------------------------------------------- Pecan
Pie Ingredients
1 1/4 c. sugar
1/2 c. white corn syrup
1/4 c. softened oleo
3 eggs, slightly beaten
1 c. pecans.
Combine all ingredients and mix well, but do not overbeat. Pour into
uncooked pie shell. Bake 350 degrees for 40 to 45 minutes. This pie is
not as rich and gooey as the traditional pecan pie. ----------------------------------------------------------------- Diabetic
Eggnog
2 cups skim milk
2 tablespoons cornstarch
3 1/2 teaspoons Equal® Measure or 12 packets Equal® sweetener or 1/2
cup Equal® Spoonful
2 eggs, beaten
2 teaspoons vanilla
1/4 teaspoon ground cinnamon
2 cups skim milk, chilled
1/8 teaspoon ground nutmeg
Mix 2 cups milk, cornstarch, and Equal® in a
small saucepan; heat to boiling; boil, stirring constantly
for 1 minute. Beat eggs in medium bowl. Mix about half the milk
mixture into the eggs; then add this
egg mixture to remaining milk in saucepan. Cook over low heat until
slightly thickened, 1 to 2 minutes,
stirring constantly. Remove from heat and stir in vanilla and
cinnamon. Cool to room temperature;
refrigerate until chilled, or until serving time.
Stir 2 cups milk into custard mixture; serve in small glasses or punch
cups. Sprinkle lightly with nutmeg.
Variation: If desired, 1 to 1 1/2 teaspoons run or brandy extract can
be stirred into the eggnog.
Makes 8 servings
----------------------------------------------------- Coconut
Sweets
3 ounces nonfat ricotta cheese
1/4 cup nonfat dry milk
1/4 cup plus 1 tablespoon granulated sugar
1/4 cup unsweetened shredded coconut
Grease an 8-inch square pan. Set aside.
In a large nonstick skillet, heat ricotta cheese over medium heat. Add
milk powder and stir to mix thoroughly. Cook for
12 to 15 minutes until most of the liquid is evaporated. Stir
frequently to avoid sticking or burning on the bottom.
Add sugar and stir. The ricotta cheese mixture will become liquid
again. Cook for another 5,minutes, stirring occasionally.
Add the coconut and mix thoroughly. Continue to cook for 3 to 5
minutes. The mixture should be quite thick.
Pour the mixture into the greased pan and press the mixture with a
spatula.
Cut into 1-inch diamond shapes. The mixture sets as it cools. Cool
completely before removing from the pan.
Yields 16 servings.
------------------------------------------------------- Chocolate
Christmas Truffles 1/2
cup whipping cream
1/4 cup Irish cream liqueur
2 tablespoons coffee liqueur
1-1/2 teaspoons instant-coffee crystals
1 12-ounce package semisweet chocolate pieces
1/4 cup butter
Sifted cocoa powder
1. In a bowl, combine whipping cream, Irish cream liqueur and coffee
liqueur. Stir in the instant-coffee crystals; set aside.
2. In a heavy saucepan, melt chocolate and butter over low heat.
Remove from heat; gradually stir in cream mixture until blended.
3. Transfer to a bowl; cover tightly and chill in refrigerator about
2 hours or until completely cool and smooth, stirring
occasionally. Mixture will be slightly sticky.
4. Shape tablespoons of candy into balls. Roll each in cocoa powder.
Place on a waxed-paper-lined baking sheet. Chill until firm.
5. Store tightly covered in the refrigerator for up to 2 weeks. If
you like, roll in additional cocoa powder before serving ----------------------------------------------------------
CHOCOLATE PASSION BOWL
3
cups cold milk
2
packages (4 serving size each) jell-o Chocolate flavor instant
pudding and pie filling
1
tub (8 ounces) cool whip French vanilla whipped topping thawed,
divided
1
baked (9-inch-square) brownie layer, cooled, cut into 1-inch cubes
(about 5 ½ cups)
1-pint
(2 cups) raspberries
POUR
milk
into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes
or until well blended. Gently stir in 1 cup of the whipped topping.
PLACE
half of the brownie cubes in 2-quart serving bowl; top with half each of
the pudding mixture, raspberries and the remaining whipped topping.
Repeat all layers.
REFRIGERATE
at
least 1 hour or until ready to serve. Store leftover dessert in
refrigerator.
Makes 16 servings, about 2/3 cup each. |
