Savannah England and Kyra Kitchen
Creamy Fudge:
Ingredients:
Directions:
1. Line 8" by 8" metal baking pan with foil, extending foil above edge at 2 sides.
2. In 2-quart saucepan, combine condensed milk and chocolates. Cook over medium-low heat 5 minutes or until chocolates melt and mixture is smooth, stirring constantly.
3. Remove saucepan from heat; stir in vanilla and salt. Pour chocolate mixture into prepared pan; spread evenly. Refrigerate until firm, at least 4 hours or overnight.
4. Remove fudge from pan by lifting edges of foil. Invert onto cutting board; discard foil. Cut fudge into 8 strips, and then cut each strip crosswise into 8 pieces. Store fudge in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in refrigerator up to 1 month.
Puppy Chow
Ingredients:
1. Into large bowl, measure cereal; set aside.
2. 2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator
Russian Tea Cakes
Ingredients:
Directions:
1. Heat oven to 400 degrees F
2. Mix butter, ½ cup powdered sugar and the vanilla in a large bowl. Stir flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10-12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Creamy Fudge:
Ingredients:
- · 1 can (14-ounce) sweetened condensed milk
- · 1 pound semisweet chocolate, chopped
- · 1 ounce unsweetened chocolate, chopped
- · 1 1/2 teaspoons vanilla extract
- · 1/8 teaspoon salt
Directions:
1. Line 8" by 8" metal baking pan with foil, extending foil above edge at 2 sides.
2. In 2-quart saucepan, combine condensed milk and chocolates. Cook over medium-low heat 5 minutes or until chocolates melt and mixture is smooth, stirring constantly.
3. Remove saucepan from heat; stir in vanilla and salt. Pour chocolate mixture into prepared pan; spread evenly. Refrigerate until firm, at least 4 hours or overnight.
4. Remove fudge from pan by lifting edges of foil. Invert onto cutting board; discard foil. Cut fudge into 8 strips, and then cut each strip crosswise into 8 pieces. Store fudge in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in refrigerator up to 1 month.
Puppy Chow
Ingredients:
- 9cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
- 1cup semisweet chocolate chips
- 1/2cup peanut butter
- 1/4cup butter or margarine
- 1teaspoon vanilla
- 1 1/2cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. 2.In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator
Russian Tea Cakes
Ingredients:
- · 1 cup butter or margarine, softened
- · ½ cup powdered sugar
- · 1 teaspoon vanilla
- · 2 ¼ cups Gold Medal all-purpose flower
- · ¾ cup finely chopped nuts
- · ¼ teaspoon salt
Directions:
1. Heat oven to 400 degrees F
2. Mix butter, ½ cup powdered sugar and the vanilla in a large bowl. Stir flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10-12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
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