Posted by Trish | Under Confections, Dessert
Tuesday Aug 10, 2010
Submitted by Marilyn Braunger
| 4½ c. sugar |
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12 oz. Carnation milk |
| ½ stick real butter |
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24 oz. chocolate chips |
| 16 oz. Hershey’s candy bars |
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1 large glass jar marshmallow creme |
Break the Hershey’s candy bars into small pieces. Put all ingredients into a very large mixing bowl. Bring to a boil the sugar, milk, & butter & boil for 5 minutes, stirring constantly. Pour hot mixture over chocolate, Hershey’s, & marshmallow mixture; stir until melted.
Put part of the fudge in an 8″ square buttered glass dish & add nuts to the remainder. Put the remainder in a 9″x13″ buttered glass dish.
Posted by Trish | Under Condiments, Dips
Friday Aug 6, 2010
Submitted by Michelle Fawver
Makes approximately 10 pints
| 12 c. tomatoes |
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6 c. onions |
| 2-10 jalapenos peppers (to taste) |
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5 cloves garlic |
| 2 c. green bell peppers |
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3 tbsp non-Iodized salt |
| ¼ c. sugar |
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1 c. apple cider vinegar |
Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand. Mix all ingredients together. Test for degree of “hotness” by adding chopped jalapenos one at a time. Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.
Chef’s Note: Use real apple cider vinegar – the flavored stuff is not the same. Make sure to have plenty of tortilla chips on hand, as the salsa is even better fresh than canned! Wear rubber gloves when handling the peppers.
Posted by Trish | Under Cakes, Dessert
Monday Aug 2, 2010
Submitted by Marilyn Braunger
| 2 1/3 c. sugar |
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½ c. water, boiling |
| ½ c. shortening, softened |
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1 1/3 tsp salt |
| 3 eggs |
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2 1/3 c. sifted flour |
| 2½ tsp baking powder |
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1 tsp vanilla extract |
| ½ c. cream |
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6 tbsp butter |
| 3 c. sifted powdered sugar |
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Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.
Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour
Posted by Trish | Under Cakes, Dessert
Thursday Jul 29, 2010
Submitted by Marilyn Braunger
| ¼ c. butter |
|
¼ c. shortening |
| ¼ tsp salt |
|
1½ c. sugar |
| ½ tsp vanilla extract |
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3 eggs |
| 2 c. sifted all-purpose flour |
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1 tsp baking soda |
| 1 tsp baking powder |
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1½-2 tsp ground nutmeg |
| 1 c. buttermilk or sour milk |
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Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.
Posted by Trish | Under Cookies, Dessert
Sunday Jul 25, 2010
Submitted by Marilyn Braunger
| 1 c. butter flavored Crisco |
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1 c. sugar |
| 1 egg |
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2 c. flour |
| ½ tsp baking soda |
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½ tsp salt |
| ½ tsp cream of tartar |
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1 tsp vanilla extract |
| colored sugar |
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Blend Crisco & sugar; add egg & mix well. Add remaining ingredients & blend. Roll into walnut size balls. Roll into colored sugar & flatten with a glass. Bake 7-10 minutes in preheated 350°F oven.
