Ingredients
3 cups (18 ounces) 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
Preparation
Line 8- or 9-inch square pan with waxed paper.
In medium-sized heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.
Preparation Time
10 minutes
Chilling Time
2 hours
Serves
Makes about 2 pounds
Notes, Tips & Suggestions
Peanut Butter Glazed Fudge: Omit nuts. Stir 3/4 cup peanut butter- flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2 cup peanut butter-flavored chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill….
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Ingredients
1 package (14 oz.) dark cocoa Candy Melts brand confectionery coating
1 can (14 oz.) sweetened condensed milk (not evaporated)
Christmas Confetti and Snowflake Mix sprinkles
Preparation
Place cookie cutters on baking sheet; refrigerate until ready to fill. In microwaveable bowl, melt Candy Melts according to package instructions.
Add condensed milk; stir until blended. Microwave an additional 1 to 2 minutes on medium power; stir until fudge develops a sheen.
Pour candy mixture into cutters to about 1/4 inch from top. Sprinkle sprinkles over candy in cutters; press down slightly. Refrigerate until firm, about 20 minutes.
Serves
Makes about 8 gifts
Notes, Tips & Suggestions
For giving: Wrap candy, along with cutter, in clear party bag; close with twist tie. Add decorative bow and, if desired, a copy of the recipe.
Wilton Products:
9- piece Holiday Cutter Set
Baking or Cookie Sheet
Candy Melts(r) brand confectionery coating – white, dark cocoa
Peppermint Crunch, Christmas…
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Preparation
Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange extract and frosting; blend well. Refrigerate 1 to 2 hours or until firm.
Place toppings in pie pans. Scoop mixture into 1-inch balls (will be sticky.); drop each onto topping of choice. Roll to coat. Place in foil candy cups, if desired. Store in refrigerator.
Serves
Makes 72 truffles
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Ingredients
1 package (16 ounces) Nestl? Toll House Refrigerated Mini Brownie Bites Bar Dough
1/2 cup Nestl? Toll House Semi-Sweet Chocolate Morsels, divided
1 cup miniature marshmallows
1/4 to 1/2 cup chopped walnuts
Preparation
PREHEAT oven to 350° F. Grease 8-inch-square baking pan.
PLACE whole brownie bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
BAKE for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky.
SPRINKLE 1/4 cup morsels over hot brownie. Let stand for 5 minutes or until morsels are shiny; spread evenly over brownie. Top with marshmallows, remaining morsels and nuts; press down lightly.
BAKE for an additional 5 minutes or just until marshmallows just begin to puff. Cool in pan on wire rack for 20 to 30 minutes. Cut into bars with wet knife. Serve warm.
Nutrition Information per serving:
Calories: 240 Total Fat: 12g
Cholesterol: 25mg Protein: 3g
Carbohydrates:…
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Ingredients
1/2 cup Organic Valley heavy whipping cream
12 oz best quality semisweet chocolate (preferably Fair Trade and Organic) chopped into small pieces, or 2 cups semisweet chocolate chips
6 tablespoons Organic Valley unsalted butter, cut into small pieces
3 tablespoons cocoa powder
Preparation
In a small heavy saucepan, bring the cream gently to a simmer over medium low heat. Remove from heat and stir in the chocolate and butter. Stir mixture just until the chocolate has completely melted, using very low heat if necessary. Remove from heat. Pour the chocolate mixture into a shallow bowl, and allow to cool. Cover tightly and refrigerate until firm, at least two hours or overnight.
Line a cookie sheet or platter with baking parchment or waxed paper. Dip a teaspoon or small scoop such as a melon baller into warm water and scrape across the surface of the truffle mixture to form a 1-inch ball. Quickly roll balls in cocoa powder. Repeat with the remaining truffle mixture. Cover…
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Preparation
Heat oven to 350°F. Grease 15- x 10- x 1-inch pan.
In large bowl, stir together flour, brown sugar, cocoa and egg; cut in 1 1/4 cups of the butter until crumbly. Stir in walnuts; reserve 3 cups of crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with chocolate chips.
Bake 15 minutes. Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes or until bubbly. Cool completely, about 2 hours. Drizzle with Chocolate Glaze. For bars, cut into 11 rows by 7 rows.
Chocolate…
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Ingredients
1-2/3 cups all-purpose flour
1 package (8 oz.) cream cheese, softened
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 can (14 oz.) sweetened condensed milk
1-1/2 tablespoons lemon juice
3/4 cup firmly packed brown sugar
1 cup (6 ounces) toffee bits, divided
2 teaspoons vanilla
1/2 cup butterscotch caramel topping
1/2 cup chopped, toasted walnuts
3/4 cup milk chocolate chips
1 cup (2 sticks) butter or margarine, melted
Preparation
Heat oven to 350°F. Spray 13 x 9-inch metal baking pan with cooking spray.
In large bowl, combine flour, oats, brown sugar, 1/2 cup toffee bits and walnuts; mix well with fork. Add melted butter; mix until crumbly. Reserve 1-1/2 cups oat mixture for topping; set aside. Press remaining oat mixture firmly onto bottom of prepared pan. Bake 13 to 14 minutes, until deep golden brown; cool 10 minutes on wire rack.
In same bowl, beat cream cheese, sweetened condensed milk, lemon juice and vanilla with electric mixer until smooth; pour…
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Not thrilled about the thought of corn beef and cabbage for St. Patrick’s day this year? Celebrate with this: From the late Irish chef, educator, and writer Noel C. Cullen, a nutritious green vegetable and watercress soup with vegetables, potatoes, and herbs, garnished with a cream swirl, and served with herbed scones.
Read on for the recipe:
Green Watercress Soup
Chef Noel C. Cullen
Serves: 8
Soup Ingredients:
*1 large onion, diced
*1/2 cup diced leek
*1/2 cup diced celery
*2 tablespoons butter
*2 medium potatoes, peeled and diced
*1 quart chicken or vegetable stock
*1/2 cup heavy cream
*6 ounces watercress, well washed
*1/2 cup of whipped heavy cream for garnish
*8 sprigs of watercress for garnish
Drop Scones Ingredients:
*3/4 cup all-purpose flour
*1 teaspoon salt
*1 teaspoon baking powder
* 2 tablespoons milk
*2 eggs
*1/4 cup melted butter
*1 tablespoon chopped mixed fresh herbs, such as parsley, basil, and rosemary
*4 tablespoons safflower oil
Soup
1. In a 2-quart…
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Dinner parties are a pretty versatile social event. They allow you to entertain people around your house and show off your culinary prowess, making your favourite dishes and allowing friends, family and colleagues to experience them too. When you start planning an event such as this, there are so many…
With more people working longer hours in order meet the demands of the business many things we use to take for granted, such as family dinning has been sacrificed. When you look back at your own eating habits where do you usually end up visualising yourself? With most people your…
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Ingredients
