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| Introduction: Read instructions carefully and completely BEFORE you start cooking. Have everything ready (like the buttered pan) before you need it. If you stop to butter the pan, you will have crumbly, sugared fudge. Ingredients: |
| 100 gms UNSWEETENED Chocolate (4 oz) |
| 175 gms sweet (unsalted) butter (6 oz) |
| 550-600 ccs sugar |
| 225 ccs milk (1 cup) |
| 100 ccs light corn syrup. Glucose syrup will probably do (1/2 cup) |
| 1 tsp pure vanilla (about 5 ccs) |
| any amount of nuts, toasted (optional) |
|
On low heat, melt together the chocolate and the butter in a large pot,
stirring constantly. Add about half the sugar, stir well, then add the milk,
the rest of the sugar, and the corn syrup. You should have a very smooth
mixture. Cook this on medium low heat to 238 degrees F or 115 degrees C
(soft boil), stirring occasionally. Pour into a bowl WITHOUT scraping the pan,
and let sit until lukewarm (about 45 minutes to 1.5 hours). Do not disturb
the mixture during this time, and be SURE to check the heat (lay your hand
against the outside of the bowl; a metal bowl works well for this) and
do not let the mixture cool completely. If cooked incorrectly it can be reheated, but add some water so as its not burnt. Add the vanilla, then beat the fudge until it loses its shine, and becomes lighter in color. Work quickly now, because the fudge is setting up. Stir in nuts, and pack the fudge into a well buttered pan of any shape. A bread loaf pan works well, or form in in a piece of baking parchment. Let sit and cool completely overnight, covered. |
| 2 cups Sugar |
| 4 Eggs |
| 2 tsp. Soda |
| 1 1/2 cups Oil (can be reduced to 1 cup) |
| 2 cups Flour |
| 2 tsp. Cinnamon |
| 1 tsp. each Allspice and Nutmeg |
| 5 cups grated Carrots |
| 1 (or more) cups Walnuts |
| Heat oven to 350 degrees. Mix together sugar, eggs, soda, oil, flour, cinnamon, allspice, and nutmeg. Add walnuts and carrots to the batter, and pour into a greased and floured 9x13 pan. Bake for 40 minutes. Let cool, then frost. |
| 2 tsp. Vanilla |
| 1 stick Margarine |
| 1 lb. Powdered Sugar |
| 8 oz. Cream Cheese |
| Beat all ingredients together until smooth, use to frost cake. |
| 1/4 cup Coffee |
| 8 oz. Semi-sweet Chocolate |
| 8 Eggs, Separated |
| 2/3 cups Sugar |
| 1 tsp. Vanilla |
| 1/2 tsp. Cream of Tartar |
| Heat oven to 350 degrees. Line the bottom
of two 9 inch round pans with waxed paper or parchment. Grease
and flour sides of pans. Melt coffee and chocolate together. Beat together egg yolks, sugar, and vanilla. Whip egg whites and cream of tartar, fold in other ingredients. Pour into pans and bake for 25-30 minutes. The centers will drop when removed from the oven. |
| Whip together heavy whipping cream with instant coffee and brown sugar to taste. Fill hollows in both cakes, stack one on the other, and finish frosting. |
| Fill hollows in both cakes with raspberry preserves. Stack layers, then frost with whipped cream sweetened to taste. |
| Frost one cake with topping #1, the other with topping #2. Serve everyone a slice of each! |
| 1 package Raspberry Jell-O |
| 1 cup Cooked Rice |
| 1 cup Red Grape Halves |
| 1 cup Small Dates |
| 1 can Pineapple Tidbits |
| 1 cup Small Marshmallows |
| 1/2 cup Coconut |
| 1/2 pint Whipping Cream |
| Prepare Jell-O and chill. Add in all ingredients
except for cream. Whip cream, then fold in. Meg says, "Don't ask, just eat it!" |
| 2 Lemon cake layers (thin) |
| Cream cheese |
| Powdered sugar |
| Peaches or Nectarines (sliced thin) |
| Combine cream cheese with powdered sugar (50/50 mixture). Ice first layer with spread, add a layer of fruit. Place second layer on top, complete icing, then decorate with remaining fruit. |
| "Rice Stick" (rice noodles, saifun) |
| Oil for frying |
| 2 Chicken Breasts (boneless & skinless) |
| Teriyaki Sauce (thick, "barbecue" style is best) |
| 1-2 bunches Green Onions |
| 1/2 to 1 head Lettuce (Iceberg) |
| "Seasoned" Rice Vinegar |
| Break noodles into small pieces and fry as directed
on package, until they puff up. Drain and set aside. Cook
chicken in microwave until almost done, then slice into strips
and toss to coat in Teriyaki sauce. Return to microwave and
complete cooking. Shred lettuce (narrow strips)
and chop green onion. Place lettuce, chicken,
onion, and noodles in a large bowl. Add a small amount of
vinegar for "dressing" and toss well. Warning: This salad can be addictive. Make lots :) |
| 1 cup Brown Sugar |
| 1 cup Butter |
| 2 cups Flour |
| 1/4 tsp. Salt |
| 1/2 tsp. Baking Powder |
| 1 tsp. Vanilla |
| 1 cup Chocolate Chips |
| Cream butter and sugar. Add vanilla and mix. Then add dry ingredients and mix with creamed mixture. Last, add chocolate chips. Put on ungreased cookie sheet; flatten. Bake at 350F for 8-10 minutes. Cool 5 minutes and cut into bars. |