Mamie Eisenhower's Million Dollar Fudge
4 1/2 cups sugar
2 tablespoons butter
pinch of salt
1 large can evaporated milk
12 oz semi sweet chocolate bits
12 oz German sweet chocolate
1 pint marshmallow cream
2 cups nutmeats (optional)
Boil the sugar, salt, butter and the evaporated milk together for 6
minutes. Put
chocolate bits, German chocolate, marshmallow cream and nutmeats in
a bowl. Pour
the boiling syrup over the ingredients. Beat until chocolate
is all melted,
then pour in a pan. Let stand for a few hours before cutting.
Remember it is
better the second day.
Back to the Top
Serving Size : 64 Preparation Time :0:00
Categories : Christmas
Holiday
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 cup
Sugar
1/2 cup
Sour cream
1/3 cup
White corn syrup
2 Tbs.
Margarine
1/4 ts
Salt
2 ts
Vanilla
1/4 cup
Candies cherries, chopped
1 cup
Pecans, chopped
In large heavy skillet, mix first 5 ingredients; cook to softball
stage or
236°F. Remove from heat; let stand 15 minutes. Add
vanilla and beat; add
cherries and nuts. Pour into buttered 8x8 inch pan.
Back to the Top
1 cup Sugar
1 cup Light brown sugar
1/4 ts Salt
1/2 cup Milk
1 cup Miniature marshmallows
1/2 cup Peanut butter
1 ts Vanilla
In a saucepan, combine sugars, salt and milk. Cook until temperature
reaches 240'F. on a candy thermometer. Remove from heat and
add
marshmallows, peanut butter and vanilla. Beat with a wooden
spoon
several minutes until thick and creamy and gloss disappears.
Spread
in a buttered 8" square pan. Cut into squares. Makes about 48
pieces.
Back to the Top
2 cup (1 pound) butter
2 cup Sugar
1/2 cup Whole almonds
1 lg. Package chocolate chips
1/2 cup Walnuts ground in a
-blender
Melt butter over high heat. Add sugar, stirring until it foams
up
well. Continue over high heat, adding almonds. Continue to cook,
stirring continually until mixture is color of mahogany and sugar is
all melted. (Take it off the heat for a moment if it starts to smoke.)
Stir as you take it off the heat permanently and pour quickly onto
your biggest flat pan with sides. Tilt to spread evenly.
After 5
minutes, pour on chocolate chips. When they have melted a bit,
spread them over the top of the hot mixture with a rubber scraper.
Scatter ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking. (Cool
at least three hours at room temperature.) Break into pieces
and
it's ready to eat. Store in air-tight container.
Back to the Top
1 sm. Potato (about 5 ounces)
3 Tbs. Irish Creme liqueur
2 Squares (2 oz) unsweetened
-chocolate
3 Tbs. Margarine/butter
1 lb Powdered sugar, unsifted
-(about
3-1/4 cups)
36 Walnut pieces (optional)
Fudge gets texture from potato: potatoes cooked in the microwave
oven give
this fudge its unbelievably creamy, fudge texture. The mellow
flavor comes
from Irish Creme liqueur, used in both the fudge and the icing.
Use a pastry bag
to pipe the icing or a spoon to drizzle it onto the fudge. The
added bonus is
that this fudge is low in fat. Designer Icing (recipe
follows) Line an
8x8x2 inch pan with foil. extending foil over the edges of the
pan. Butter
foil; set the pan aside. Prick potato 2 or 3 times with
a fork. Cook on 100%
power (High) for 4-5 minute or until tender, turning over once.
Cool and peel.
Mash potato (you should have 1/3 cup). Add liqueur, stir
until smooth. Set
aside. In a 2 quart microwave save casserole combine
chocolate and margarine;
cook, uncovered, on High for 1-2 minutes or until almost melted,
stirring once.
Stir until smooth. Stir potato mixture into chocolate
mixture. Slowly stir
in powdered sugar. Stir or knead until smooth. Press into
the foil lined pan.
Score into thirty six 11/4 inch squares. Press a walnut piece
into each
square. Cover and chill until firm. Holding foil at edges,
remove the fudge
from the pan; cut into squares. Drizzle Designer icing
over fudge.
Designer Icing In a small microwave save bowl. Cook 1 Tbs. margarine/butter
on
High for 45 seconds or until melted. Beat in 1/3 cup sifted powdered
sugar and
enough Irish Creme liqueur (1-2 Tbs.) to make an icing of piping
or drizzling
consistency.
Makes 36 pieces.
Back to the Top
Serving Size : 4 Preparation Time :0:15
Categories : Desserts
Microwave
Fruits
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 tablespoons
butter or margarine
3 tablespoons
brown sugar
1/4 cup
orange juice
1 tablespoon
dark rum -- (optional)
1/8 teaspoon
ground cinnamon
2
bananas
ice cream or pound cake
Melt butter in a medium skillet. Stir in brown sugar, orange juice,
rum (if
used), and cinnamon. Bring to a boil; cook and stir over medium high
heat for
several minutes, or until mixture is reduced by about one quarter.
Sauce will be
slightly syrupy. Peel bananas, split in half lengthwise, then cut into
11/2 inch pieces, or slice bananas crosswise into 1 inch chunks. Add
bananas to
sauce in pan. Cook bananas just enough to heat through, basting with
sauce. Do
not overcook, or bananas will be mushy. Spoon bananas and sauce over
ice cream
or cake. Serve immediately.
* Time saver Tip: Recipe can be prepared up to 4 hours ahead. Just before
serving, reheat sauce and add bananas.
Variation: Split 3 bananas lengthwise, then cut in half. Follow directions
above, adding 2 tablespoons whipping cream or half-and-half along with
ingredients in step 1. Arrange 3 banana slices per serving on dessert
plates.
Spoon on sauce. Garnish with mint sprig.
Microwave Version
Place butter in a 9- or 10 inch glass pie plate. Microwave on 100%
power 30 to
45 seconds to melt. Stir in brown sugar, orange juice, rum (if used),
and
cinnamon. Microwave on 100% power 2 to 3 minutes, or until mixture
is reduced by
about one quarter. Stir once during cooking. Sauce will be slightly
syrupy.
Meanwhile, peel bananas. Split lengthwise, then cut into 11/2 inch
pieces, or
slice bananas crosswise into 1 inch chunks. Add bananas to sauce, spooning
sauce
over bananas to baste. Microwave on 100% power 30 to 45 seconds, just
to heat
bananas through. Do not overcook, or bananas will be mushy. Spoon
bananas and
sauce over ice cream or cake. Serve immediately. Preparation time and
time saver
tip same as above.
Back to the Top
2 cups all-purpose flour
1/2 cup butter or margarine
1/4 cup brown sugar (packed)
3 eggs, well beaten
2 cups brown sugar (packed)
1/2 tsp. salt
1 cup finely shredded coconut
1/2 cup raisins
1/2 cup walnuts, chopped
2 Tbs. lemon juice
1 tsp. grated lemon rind
Heat oven to 350 degrees. Mix flour, butter and 1/4 cup sugar thoroughly.
Press
firmly into bottom of a lightly greased oblong pan, 13x9x2". Bake 10
minutes.
Mix eggs, 2 cups sugar, and salt together thoroughly. Stir in rest
of
ingredients. Spread evenly over the partially baked bottom layer. Bake
about 25
minutes. Top will be lightly browned. Cut in 3x1" bars when cool. Makes
28 bars.
Note: If you use self rising flour, omit salt.
Back to the Top
1 cup all-purpose flour
1/2 cup butter or margarine
1/4 cup confectioner's sugar
2 eggs
1 cup granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 Tbs. lemon juice
Heat oven to 350 degrees. Measure flour by sifting. Blend flour, butter
and
confectioners' sugar thoroughly. Press evenly in square pan, 8x8x2",
building up
1/2" edge. Bake 20 minutes. Beat rest of ingredients together. Pour
over crust
and bake about 25 minutes more or just until no imprint remains when
touched
lightly in center. Makes 25 squares. Note: If you use self rising
flour, omit
baking powder and salt.
1 cup Bisquick baking mix
2 Tbs. Powdered sugar
2 Tbs. Firm butter or margarine
3/4 cup Granulated sugar
1/4 cup Flaked coconut, if desired
1 Tbs. Bisquick baking mix
2 each Eggs
2 Tbs. Lemon juice
2 tsp. Grated lemon peel
1 each Glaze (below)
Heat oven to 350. Mix 1 cup baking mix and the powdered sugar. Cut in
margarine. Press in ungreased square pan, 8x8x2 inches. Bake until
light brown, about 10 min.
Mix remaining ingredients except Glaze; pour over baked layer. Bake
until set, about 25 min. Loosen edges from sides of pan while warm.
Spread with Glaze. cool completely; cut into about 1 inch squares.
64 cookies.
Glaze: Mix 1/2 cup powdered sugar and 1 Tbs. lemon juice until smooth.
This recipe from Betty Crocker's "Creative Recipes with Bisquick"
Back to the Top
CRUST
1 cup sifted cake flour
1/4 cup confectioner's sugar
1/4 cup low fat cream cheese
3 Tbs. vegetable oil
FILLING
3 large egg whites
3/4 cup sugar
1 1/2 Tbs. grated lemon zest
2 Tbs. all-purpose white flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup fresh lemon juice (1 large lemon)
confectioner's sugar for dusting over tops
TO MAKE THE CRUST: Preheat oven to 350F. Coat the inside of an
8 inch square baking pan with nonstick cooking spray and set aside.
In a large bowl, stir together cake flour and confectioners' sugar.
Using a pastry blender or your fingertips, cut cream cheese into the
flour mixture until crumbly. Gradually add oil, stirring with a fork.
Toss with fingertips until evenly moistened. (The mixture will be
crumbly.) Press into the bottom of the prepared baking pan. Bake for
20 to 25 minutes, or until light golden.
TO MAKE FILLING: In a mixing bowl, beat egg whites, sugar and lemon
zest together with an electric mixer until smooth. In a small bowl,
stir together all-purpose flour, baking powder and salt. Add to the
egg white mixture and beat until blended. Beat in lemon juice. Pour
over the hot crust and bake for about 20 minutes longer, or until the
top is light golden and set. Let cool in the pan on a rack. Spray a
sharp knife with nonstick cooking spray and cut into squares. Dust
with confectioners' sugar.
Source: Eating Well, October 1992
Back to the Top
1 cup all-purpose flour
1/2 cup margarine
1/4 cup powdered sugar
2 eggs
1 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 1/2 Tbs.. lemon juice
Powdered sugar (optional)
Preheat oven to 350 F. Blend flour, margarine, and powdered sugar with
a pastry blender. Press evenly into ungreased 8" square pan. Bake 15
to
20 minutes until edges are lightly brown.
Beat eggs, sugar, baking powder, salt, and lemon juice and pour over
hot crust. Bake 20 to 25 minutes longer or until light brown. Do not
overbake. (The filling puffs up during baking but flattens when cooled.)
Sprinkle with powdered sugar for decoration. Makes 16.
Back to the Top
1 Cup Flour,
sifted
1/2 Cup Butter
1/4 Cup Confectioner's
sugar
2
Eggs
1 Cup Granulated
sugar
1/2 tsp.
Baking powder
1/3 tsp.
Salt
1/4 Cup Fresh lemon
juice
1 Tbs. lemon
rind, grated
Preheat oven to 350 degrees. Blend flour, butter and confectioner's
sugar
thoroughly. Press the dough evenly in an 8x8 glass baking dish.
Bake for 20
minutes. Beat the remaining ingredients together. Pour
mixture over crust
and bake for 20-25 minutes. Let cool and cut into squares.
Caution: do not over-bake.
Back to the Top
3 cups semi-sweet chocolate chips
1 can sweetened condensed milk
Dash of salt
1/2 to 1 cup chopped nuts (optional)
1-1/2 tsp.. vanilla extract
In heavy saucepan, over low heat, melt chips with condensed milk and
salt.
Remove from heat, stir in nuts and vanilla. Spread evenly into
wax paper lined
8x8 or 9x9 inch pan. Chill two hours or until firm. Turn
out onto cutting
board, peel off paper and cut into squares. Keep covered in refrigerator
Chocolate Peanut Butter Chip Glazed Fudge
Follow directions above substituting 3/4 cup peanut butter chips in
place of
nuts.
Glaze - melt 1 cup peanut butter chips with 1/2 cup whipping cream,
stir
until thick and smooth. Spread over fudge.
Marshmallow Fudge
Follow directions above omit nuts, Add 2 tbs.. melted butter or margarine
to
fudge mixture. Fold in 2 cups miniature marshmallows.
Back to the Top
3 (6 ounce) packages semi-sweet chocolate chips
1 (14 ounce) can EAGLE Brand Sweetened Condensed Milk
(NOT evaporated milk)
Dash of salt
1/2 to 1 cup chopped nuts (optional)
1-1/2 teaspoons vanilla extract
In heavy saucepan, over low heat, melt chips with sweetened condensed
milk
and salt. Remove from heat, stir in nuts and vanilla. Spread
evenly into
wax paper lined 8 or 9 inch square pan. Chill 2 hours or until
firm. Turn
fudge onto cutting board; peel off paper and cut into squares.
Store
loosely covered at room temperature.
Microwave: In 1 quart glass measure, combine chips with sweetened
condensed milk. Microwave on full power (high() 3 minutes.
Stir until
chips are melted and mixture is smooth. Stir in remaining ingredients.
Proceed as above.
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows
with chips
and sweetened condensed milk. Proceed as above.
Milk Chocolate Fudge: Omit 1 (6 ounce) package semi-sweet chocolate
chips.
Add 1 cup milk chocolate chips. Proceed as above.
Creamy Milk Chocolate Fudge: Omit 1 (6 ounce) package semi-sweet
chocolate
chips. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows.
Proceed as above.
Mexican Chocolate Fudge: Reduce vanilla to 1 teaspoon. Add
1 Tablespoon
instant coffee and 1 teaspoon ground cinnamon to sweetened condensed
milk.
Proceed as above.
Butterscotch Fudge: Omit chocolate chips and vanilla. In
heavy saucepan,
melt 2 (12 ounce) packages butterscotch flavored chips with sweetened
condensed milk. Remove from heat; stir in 2 Tablespoons white
vinegar, 1/8
teaspoon salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts.
Proceed as above.
Back to the Top
Boil and mash 2 potatoes. Add enough powdered sugar to make a stiff
dough.
Roll out into a 1/4 inch thick rectangle. Spread with peanut butter,
roll up jelly roll fashion and slice.
For cake:
Plain Graham crackers
2 (3 3/4 oz) boxes French vanilla pudding, instant
3 cups milk
9 oz. Cool Whip
For topping:
1 cup sugar
1/2 tsp. salt
1/3 cup cocoa
1/4 cup milk
1/4 cup butter
1 tsp. vanilla
Mix and beat milk with pudding for 2 minutes. Fold in Cool Whip. Layer
whole
crackers and pudding in a 13x9 inch pan until you have 4 layers, ending
with
crackers.
Topping: Mix sugar, salt, cocoa and milk; bring to a boil and cook
1 minute.
Remove from heat. Add butter and vanilla. Cool and beat until creamy.
Spread
on top of crackers. Refrigerate for 24 hours. (Best to not cover it)
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
Nonstick cooking spray
2 cup
Gingersnap crumbs
-34 cookies
2/3 cup
Almonds -- toasted chopped
1/4 cup
Crystallized ginger -- minced
2 Tbs.
Sugar
6 Tbs.
Butter -- melted
2 pt
Peach frozen yogurt
1/2 cup
Caramel sauce -- prepared
1 pt
Vanilla ice cream
Raspberries
Peaches -- sliced
With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic
wrap. In
bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup
mixture over
bottom of pan. Cut 1 pint frozen yogurt in half lengthwise
through container;
peel off wrapper. Cut each half crosswise into six pieces.
Quickly arrange
pieces in one layer over crumbs, cutting as necessary.
Pour all the caramel
sauce over yogurt; freeze 1 hour. On top, layer crumbs,
yogurt, crumbs, ice
cream (cut into pieces) and crumbs. Cover; freeze overnight.
To Serve: Uncover cake. Invert onto platter; unwrap.
Serve with fruits.
From: McCall's Happy Charring
Back to the Top
1 Angel food cake (8
inches)
1/2 Gl Vanilla ice cream,
-slightly
softened
2 qt Fresh strawberries
Sugar
- OR -
Sugar
substitute to taste
Cut the cake in half; tear one half into small pieces and
set aside. Cut the
other half into 12-14 thin slices; arrange in the bottom of a
wax paper lined
13" x 9" x 2" baking pan, overlapping as needed. Spread
softened ice cream
over cake, pressing down to smooth. Gently press the small cake
pieces into the
ice cream. Cover and freeze. Just before serving, slice
strawberries and
sweeten to taste. Cut dessert into squares and top with strawberries.
Serves 15.
Diabetic Exchanges: One serving (prepared with sugar free
ice cream and sugar
substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183
calories, 131 mg
sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm protein,
4 gm fat.
SOURCE: Country Magazine, June - July, 1994
Back to the Top
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 cup
fine graham cracker crumbs
2 tablespoons
butter
2 Tablespoons
sugar
1 cup
sugar
3 tablespoons
sugar
1 1/2 pounds
cream cheese
3
eggs
2 teaspoons
vanilla
2 cups
sour cream
Have butter, cheese and eggs at room temperature. Mix crumbs,
butter and
2 Tbs. sugar. Blend well. Press on bottom of 9" spring form pan.
Cream
cheese well. Slowly beat in 1 cup sugar. then add eggs, one at a time,
beating well after each addition. Add 1 tsp. vanilla. Pour into prepared
pan. Bake 350 degrees for 20 min. or until set. Remove from oven and
increase heat to 500 degrees. Mix sour cream, 3 Tbs. sugar and
1 tsp.
vanilla. Spread on cake. Return to oven and bake for 5 min. Cool, then
chill.
1 cup Flour
1 cup Sugar
1 tsp. Soda
1 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. Salt
1 Egg
1 tsp. Vanilla
1/4 cup Milk
1 cup Persimmon pulp
1 Tbs. Melted butter
1 cup Chopped nuts
1/2 cup Raisins
SAUCE
1 Egg yolk
3/4 cup Powdered sugar
1 - 2T rum or brandy
1 Whipped egg white
1/2 cup Whipped cream
Mix the persimmon puree and the baking soda together and let it stand.
Cream together the sugar and butter, then add the egg, milk, vanilla,
(rum), and persimmon mixture. Add the remaining dry ingredients and
mix.
Pour into well buttered pudding mold or tin can (i.e., a coffee can).
Fill them only 2/3 full. Place the mold on a trivet in a pan over a
few inches of boiling water. (I use one of those folding steamer
baskets). Cover the pan and steam over low heat for 2 hours. You will
need to add more boiling water as it evaporates. When a skewer tests
clean, it is done.
Let stand in the mold uncovered for about 15 minutes. Turn onto a
plate and let cool, or serve warm with hard sauce or whipped cream.
Beat the egg yolk with powdered sugar and rum or brandy. Fold in
whipped egg white and whipped cream.