| Chocolate Peanut Butter Fudge | |
| 3 c. sugar 2/3 c. hershey cocoa 1/8 tsp. salt |
1-1/2 c. milk 1/4 c. (1/2 stick) butter 1 tsp. vanilla extract |
| Add peanut butter to taste. I usually use 1/4 of the jar. | |
| 1. Line 8 or 9 inch pan with foil; butter foil. 2. Mix sugar, cocoa, salt in heavy 4qt. saucepan; stir in milk. 3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Continue to boil w/o stirring until mixture reaches 234*f or until a small drop placed in cold water forms a soft ball. 4. Remove from heat. Immediately add butter and vanilla. Let mixture cool to room tempature; ie. 110*f. 5. Beat with wooden until fudge thickens. Spread quickly into buttered pan and allow to cool completely. | |
| **Cut into squares and enjoy! Makes about 36 pieces or 1-3/4 lbs. | |
| 1934 Chocolate Pie Shell | |
| 1/2 c. shortening 1 c. all-purpose flour (sifted) 1/4 tsp. salt |
1 Semi-sweet hersheys chocolate bar (grated) 3 to 4 tbsp. of water |
| ** | |
| 1. In medium mixing bowl, cut shortening into flour and salt. 2. Stir in chocolate, then sprinkle with water. 3. Mix lightly, until dough holds together. 4. Roll out and line a 9 inch pie pan; flute the edges. 5. Bake at 450 degrees for 12 minutes. | |
| Sumitted by: Kaden | |
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