Fantasy Fudge
Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package or 1.5 cups semi-sweet chocolate chips (or 12 sq. baking chocolate)
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts (if desired)
1 teaspoon vanilla extract
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Saturday, September 27, 2008
Dinner Roll Recipe
Rich Dinner Rolls
1 cup scalded milk
¼ cup sugar
1 teaspoon salt
¼ cup butter
½ cup warm water
2 packages active dry yeast (or 1 ¼ tbsp)
2 eggs, lightly beaten
5 ½ cups flour (about)
2 tablespoons melted butter (to brush on top)
Mix milk, sugar, salt and butter in a small bowl, stirring until sugar dissolves: cool to lukewarm. Pour warm water into a warm large bowl, sprinkle in yeast, and stir until dissolved. Stir in milk mixture, eggs, and 2 cups flour, beating with a wooden spoon until smooth. Mix in enough additional flour, a little at a time, to make a soft dough (it will be sticky but should leave sides of bowl clean). Knead on a lightly floured board 8-10 minutes until smooth and elastic; shape into a ball, place in a greased large bowl, turning to grease all over. Cover with cloth and let rise in a warm, draft-free spot until doubled in bulk, 30-40 minutes. ;Punch dough down. Shape as desired, place rolls in greased pans, cover, and let rise about ½ hour until doubled in bulk. About 15 minutes before baking, preheat oven to 375. Brush tops of rolls with melted butter and bake 15-20 minutes until lightly browned and hollow sounding when tapped.
1 cup scalded milk
¼ cup sugar
1 teaspoon salt
¼ cup butter
½ cup warm water
2 packages active dry yeast (or 1 ¼ tbsp)
2 eggs, lightly beaten
5 ½ cups flour (about)
2 tablespoons melted butter (to brush on top)
Mix milk, sugar, salt and butter in a small bowl, stirring until sugar dissolves: cool to lukewarm. Pour warm water into a warm large bowl, sprinkle in yeast, and stir until dissolved. Stir in milk mixture, eggs, and 2 cups flour, beating with a wooden spoon until smooth. Mix in enough additional flour, a little at a time, to make a soft dough (it will be sticky but should leave sides of bowl clean). Knead on a lightly floured board 8-10 minutes until smooth and elastic; shape into a ball, place in a greased large bowl, turning to grease all over. Cover with cloth and let rise in a warm, draft-free spot until doubled in bulk, 30-40 minutes. ;Punch dough down. Shape as desired, place rolls in greased pans, cover, and let rise about ½ hour until doubled in bulk. About 15 minutes before baking, preheat oven to 375. Brush tops of rolls with melted butter and bake 15-20 minutes until lightly browned and hollow sounding when tapped.
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