An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn t require refrigeration. Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan.

Melt chips. Add in noodles. Drop onto waxed paper and chill until firm. Kris Elwood From: KrisE56749 <[email protected]> Date: Tue, 16 Dec 1997 10:40:01 EST     strongServings: 60/strong  

Preheat oven to 350~. Butter a 9x13" pan. Melt chocolate and butterscotch chips, SEPARATELY, over very low heat; set aside. In small bowl, stir together baking powder, flour and salt. In large bowl, combine butter, brown sugar and vanilla; beat until creamy. Add eggs, o

Cake: Cream together the shortening and sugar, and add the cocoa. In a separate bowl, beat the eggs well and add to the cocoa mixture. Add the milk and flour alternately; dissolve the baking soda in the water and add. Beat all ingredients well. Line two lightly greased layer br

Melt the chocolate and the butter on low heat and mix with the coffee. Whip the eggs and the sugar until fluffy and mix with the hazelnuts, the flour and the vanilla. Grease a tin. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Bake in 200 c

Preheat oven 350 F. Grease and flour 9x9x2 pan. Place chocolate in hot water. Stir until melted. Cool Sift dry ingredients into mixing bowl. Drop on soft butter. Beat 2 minutes at low speed. Add all other ingredients and beat for 2 minutes at low speed. Po

All the ingredients should be at room temperature (70oF.) Beat the sugar and eggs together until creamy and lemon colored. Melt the butter and chocolate together in a small saucepan over low heat. Beat into the sugar and egg mixture. Combine the vanilla and the buttermilk.

Sift flour with baking powder and salt. Cream butter; add 1 1/2 c of the sugar gradually and blend until light and fluffy. Beat in egg yolks. Add chocolate and vanilla. Add flour alternately with milk, mixing well after each adition. Beat egg whites until stiff but not dry;

Sift dry ingredients together. Cut in shortening wiht a pastry blender or two knives, or you can use your food processor for this step. Store mix in a tightly closed container on the pantry shelf. Mix will keep for up to 6 months in dry weather. If the weather is

Chocolate Cake with Grand Marnier Melt chocolate and butter in double boiler. Set aside to cool slightly. Beat yolks and 1 c sugar until smooth; stir in vanilla, Grand Marnier and lemon juice. Blend in chocolate mixture. Beat egg whites in large mixer bowl until s

1 c pecan halves (or subsitute : the nut of : your choice) 1/4 c water 2 TB sugar 1 TB dried Habenero powder (use : your judgment : on this!) 1/4 ts salt I used the chocolate cake and chocolate frosting recipes in Lindsey Shere s "Chez Panis

Chocolate Cake with Mayonaisse few grains salt Cream butter and sugar. Add eggs and beat well. Add flour, cocoa, and beat 3 minutes. Add soda and water. Stir in mayonaisse, vanilla, and salt.     strongServings: 6/strong  b

With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Gr

* (1 cup milk+1 tsp vinegar mixed together may be substituted here) 1 Blend sugar and margarine; add cocoa and egg yolks. 2 Alternately add buttermilk and flour. 3 Beat egg whites, add vanilla and blend into mixture. 4 a Pour into a greased and floured 13x9 inch baking

Preheat oven to 350. Grease and flour 2 9" round pans. Dissolve yeast with 1 teaspoon sugar in 1/4 cup warm water. Dissolve baking powder in 3 Tablespoons hot water. Sift flour, baking powder and salt. Cream butter and sugar. Add yolks, chocolate and yeast. Mi

Cream margarine and sugar and add the egg. Alternately add the flour,baking powder & salt mixture with the milk or water.Lastly add the cocoa and hot water mixture which had been mixed at the start and set aside.Bake 30 min. in a 350 oven.    

Take a knife and slit the side of each fig and place nut or marshmallow inside each fruit. Next in top of pan of double boiler placed over simmering water (not boiling), melt the chocolate chips, stirring until smooth. Remove pan from heat and dip the fig, holding by stem,

Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. S

Line a 13X9 pan with foil. Grease or spray with Pam. Combine marshmallows, butter, and chocolate in a microwavable bowl. Mike for 4 6 min. checking and stirring every 2 min. until melted. Stir in Rice Chrispies and coconut. Spread in pan quickly using a buttered spatula. Chi

Bake cake batter in 2 greased 9x5 inch loaf pans 30 35 minutes at 350 F. Cool and turn out as directed. Wrap, label and freeze 1 loaf for another time. Process ricotta cheese in a blender or food processor, scraping down sides often with a rubber spatula until smooth(Blender br

FOR FILLING: Puree ricotta and sugar in processor until smooth. Transfer to large bowl. Mix in next 4 ingredients. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring filling to room temperature before using. FOR DOUGH: Combine the flour, bak

***CHOCOLATE CRUST:**** Combine 1 cup chocolate wafer crumbs, 1/4 cup soften butter, 2 Tbsp. sugar and 1/4 tsp. cinnamon; Mix well. Press mixture into buttered springform pan. ***DIRECTIONS:***** 1. Prepare crust. Set aside. 2. Beat cream cheese until smooth. Gradually add s

Preheat oven to 350oF. Lighlt grease an 8" square pan. In small saucepan, melt 1/4 c butter or margarine and chocolate over low heat. Set aside. In medium bowl, beat eggs until light. Beat in sugar, flour, salt and vanilla until blended. Stir in melted chocolate mixture

Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and margarine in a small mixing bowl. Press into prepared pan. Bake for 10 minutes; set aside. In 1 1/2 quart heavy saucepan, melt caramel candy with milk over

Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set aside. Sift together the cake flour, baking soda and salt and set aside. Beat the butter and sugar together in a large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in the vanilla an

Melt caramels with 1/3 cup milk in the microwave. Stir until smooth. Combine remaining milk, mix and margarine. Mix well. Press half of cake mixture into the bottom of a greased 13 x 9 baking pan. Bake 350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate pieces br

BASE: Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350, 10 minutes. BODY: In 1 1/2 quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sug

Preheat oven to 375F. Cream margarine, sugars, egg and vanilla in large bowl on medium speed of electric mixer until light and creamy. Combine flour, soda and salt. Add to creamed mixture; beating at low speed until blended. Stir in remaining ingredients. Drop dough by heap

In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. Heat water and 2 Tbsp. butter until hot (120 130 degrees). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remai

Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30 35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle

Make the caramel: In a small heavy saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Then continue to boil, without stirring, 4 to 5 minutes longer, or until the syrup caramelizes and turns a deep amber in color. Imm

SOURCE: The Pillsbury Family Cook Book, copyright 1963, Library of Congress Catalog Card 63 20399. MM format by Ursula R. Taylor. Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full foil. Gradually add

Cut chocolate in small pieces. Add sugar, butter, salt, sirup, and cream. Cover and boil 5 minutes. Uncover. Boil slowly, stirring constantly, to firm ball stage (248 F). Remove from fire. Add flavoring and stir until well blended. Pour quickly over nuts which have been plac

Heat oven to 350 deg. F. Combine crumbs and margarine in 9 inch springform pan until well mixed. Press onto bottom and 1 1/4 inches up sides of pan. Bake for 10 minutes. Microwave caramels and evaporated milk in large microwavable bowl on HIGH 1 1/2 minutes. St

Pre heat oven to 350F. In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a lightly oiled & floured 8" square pan. Bake for 35 minut

Grease 9x13" pan. In small saucepan, combine all filling ingredients except vanilla; cook over low heat, stirring constantly, until melted. Stir in vanilla; set aside. In large saucepan, combine marshmallows, peanut butter, margarine and corn syrup; cook over low heat,

In large saucepan, slowly melt cheese and butter together. Sift sugar and cocoa together. Add to melted cheese mixture, stir until completly disolved. Mixture will be stiff. Pour into greased 9 x 13 pan. Allow to cool in refrigerator. Store covered in refrigerator.

*melted Everyone has a favorite cheesecake recipe; this is mine. CRUST Crush chocolate wafers into fine crumbs. Combine with butter, sugar and nutmeg. Press evenly over bottom and sides, to 1/2 inch from the top of a 9 inch springform pan. Refrigerate. FILLING Beat eggs

1. Preheat oven to 200 øC . Mix chocolate wafer crumbs and butter. Press firmly onto bottom and 5 cm up the sides of an ungreased, 25 cm springform pan. 2. Bake the crust for 10 minutes. Remove from oven and place on rack to cool. Reduce oven temperature to 150 &

1. Heat oven to 300 F. Crush chocolate wafers in food processor or in plastic bag with rolling pin. Add butter and process or knead into crumbs. Pat into bottom of an oiled 9 inch spring form pan. Bake 10 minutes. 2. In the large bowl of an electric mixer, beat cream c