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Nov 19, 2009

BLUEBERRY CHEESECAKE FUDGE

BLUEBERRY CHEESECAKE FUDGE

1/4 C. butter
2 1/2 C. granulated sugar
2/3 C. evaporated milk
12 oz. vanilla chips
3 oz. cream cheese, at room temperature
5 oz. Marshmallow Crème
1 1/2 C. dried blueberries
1 tsp. vanilla extract
1 tsp. butter flavoring or extract

Line a 9-inch square pan with aluminum foil and set aside.Heat milk
over medium heat until warm; add sugar. Bring to a rolling boil over
medium-high heat while stirring constantly with a wooden spoon. Add
Marshmallow Crème and butter. Return to a rolling boil for 5 1/2
minutes (start timing as soon as the rolling boil resumes).Cut cream
cheese into small dice, and add it to the boiling mixture about 1
minute before the end of the boil. If brown flecks begin to appear in
the mixture, lower the heat a little. Remove from heat and add
vanilla chips and blueberries. Stir until creamy and all chips are
melted. Stir in vanilla extract and butter flavoring or extract. Mix
thoroughly. Pour into prepared pan. Cool.Remove from pan; remove
foil, and cut into squares.Yields 2 pounds

TWO-MINUTE FUDGE

1 lb. confectioner's sugar
1/2 C. cocoa, minus 2 heaping tsp.
1/4 tsp. salt
1/4 C. milk
1 T. vanilla extract
1/2 C. butter
1 C. chopped pecans
Line an 8 x 4 x 3-inch dish with wax paper.In a 1 1/2 quart
microwave-safe casserole, stir together sugar, cocoa, salt, milk and
vanilla extract. Put butter on top of mixture in center of the dish.
Microwave on HIGH for 2 minutes. Stir vigorously until smooth. Blend
in nuts. Pour into pan; chill 1 hour, then cut into squares.

SNICKERS BAR FUDGE

SNICKERS BAR FUDGE

1 (6 oz.) bag semisweet chocolate chips
1 C. butterscotch chips
1 can Pillsbury Chocolate Fudge Frosting Supreme
2 (about 2 oz.) Snickers candy bars, cut up

Line an 8-inch square pan with foil, extending foil over edges;
lightly butter foil. Set aside.In large microwave-safe bowl, combine
chocolate chips and butterscotch chips; microwave on MEDIUM for 1 to
2 minutes or until chips are melted. Stir until smooth. Stir in
frosting and all but 2 tablespoons candy bar until mixed. Spread in
foil-lined pan; sprinkle with reserved candy bar. Refrigerate 1 hour
or until firm.Remove fudge from pan by lifting foil; remove foil from
fudge. Cut into squares.

S'MORES FUDGE

S'MORES FUDGE

1 1/3 C. semisweet chocolate chips
2/3 C. sweetened condensed milk
1 tsp. vanilla extract
1 1/3 C. miniature marshmallows
2 graham crackers, broken into small pieces

Line an 8-inch square pan with aluminum foil; grease foil. Cook chips
and condensed milk in a heavy saucepan over low heat, stirring
constantly, until melted and smooth.Remove from heat; let cool 2
minutes, then stir in vanilla extract and 1 cup of the marshmallows.
Pour into lined pan. Stick graham cracker pieces and remaining
marshmallows into fudge. Refrigerate 3 hours or until firm. Invert
pan, peel off foil, invert fudge and cut in 1-inch squares.

PUMPKIN FUDGE

PUMPKIN FUDGE

3 C. milk
5 C. pumpkin
7 tsp. pumpkin pie spice
3 C. granulated sugar
Dash of salt
1/2 C. butter
1 C. chopped nuts
1 C. Marshmallow Crème
8 oz. white chocolate
1 tsp. vanilla extract

Combine milk, pumpkin, spice, sugar, butter and nuts in a 5-quart
saucepan and bring to a boil, cooking until the mixture reaches the
firm ball stage (use a candy thermometer).Stir in Marshmallow Crème,
white chocolate and vanilla extract. Stir until it begins to get
thick. Pour into a buttered pan and let set.

VANILLA PEANUT BUTTER FUDGE

VANILLA PEANUT BUTTER FUDGE

1 C. milk chocolate chips
2 C. (12 oz.) vanilla milk chips or almond bark
2 C. peanut butter chips
1/2 C. chopped peanuts

Line jellyroll pan with foil. In microwave, melt 3 types of chips
separately, stirring until smooth. Pour melted peanut butter chips
into prepared pan, spreading level. Sprinkle on peanuts. Pour melted
vanilla and chocolate chips on top, drizzling each randomly. To
marbleize, use knife to pull through chocolate in wide curves.
Refrigerate until set. Break into squares.

NO COOK FUDGE

NO COOK FUDGE

4 squares unsweetened chocolate
1/2 C. margarine or butter
1 box confectioners' sugar
1 egg
1/3 c. sweetened condensed milk
1 tsp. vanilla extract
1 C. chopped nuts

Melt chocolate and butter. Sift sugar and mix with egg and milk. Stir
in chocolate and butter mixture. Add vanilla extract and nuts. Pour
into buttered 8-inch square pan. Chill in refrigerator at least 2
hours.

MILK FUDGE

MILK FUDGE

1 1/4 C. milk
3 1/2 C. sugar
8 T. butter
2 tsp. vanilla extract

Put milk into a heavy saucepan. Stirring all the time, add sugar and
butter, and heat the mixture slowly until the sugar dissolves and the
butter melts. Bring the mixture to a boil and cover the pan with a
lid. Boil it for 2 minutes and then uncover it.Clip a candy
thermometer to the side of the saucepan. Without stirring, boil the
mixture steadily for 10 to 15 minutes, or until it reaches the
soft-ball stage.Remove the mixture from the heat, dip the base of the
pan briefly in old water, stir in the vanilla extract and let the
fudge cool until it is lukewarm. beat fudge until it loses its glossy
appearance and is thick and creamy. Pour it into a greased 8-inch
square pan. Let the fudge cool completely before marking it into
1-inch squares with a sharp knife.

MASHED POTATO FUDGE

MASHED POTATO FUDGE

2 squares unsweetened chocolate
4 T. butter
1/3 C. mashed potato (unseasoned)
1/8 tsp. salt
1 tsp. vanilla extract
1 lb. confectioners' sugar

Melt chocolate and butter together. Blend into mashed potato with the
salt and vanilla extract. Mix well.Sift sugar. Add a small amount of
sugar to potato mixture, a little at a time, blending until no sugar
is visible. When a spoon is no longer able to mix , knead in the
balance of sugar with well-buttered hands. Turn out on a board and
continue to knead until mixture is smooth, pliable and glossy,
buttering hands as necessary. No crumbs should remain. Press into a
buttered 8-inch square pan. Makes about 1 1/4 pounds candy.

HAWAIIAN FUDGE

HAWAIIAN FUDGE

2 C. sugar
1/2 C. cream
1/2 C. pineapple chunks
1 T. butter
1/2 C. pecans

Cook sugar and cream together until it reaches the soft-ball stage.
Add butter, pineapple and pecans and beat until thick and creamy.
Turn onto buttered pan. Cut when cool.

GERMAN CHOCOLATE FUDGE

GERMAN CHOCOLATE FUDGE

1 (12 oz.) pkg. semisweet chocolate chips
3 (4 oz.) bars sweet German chocolate, broken
1 (7 oz.) jar Marshmallow Cream
4 1/2 C. sugar
2 T. butter
1 (13 oz.) can evaporated milk
Pinch of salt
2 C. chopped nuts

Combine chocolate chips, German chocolate and Marshmallow Cream in
large bowl; set aside.Combine sugar, butter, milk and salt in a heavy
skillet. Bring mixture to a boil. Boil 6 minutes, stirring
constantly. Pour hot syrup over chocolate mixture; stir with a wooden
spoon until smooth. Add nuts and mix well. Spread fudge in a buttered
jellyroll pan. When cool, cut into squares. Makes about 5 pounds.

CREAM CHEESE FUDGE

CREAM CHEESE FUDGE

4 squares unsweetened chocolate
8 oz. cream cheese
4 C. confectioners’ sugar
1 tsp. vanilla extract
1/2 to 2 C. pecans or walnuts,
however many you prefer

Melt chocolate in microwave, then cool to room temperature. With
cream cheese at room temperature, mix cream cheese with chocolate.
Add confectioners’ sugar and vanilla extract. Pat into an 8- or
9-inch pan. Refrigerate a couple of hours before cutting. If you want
a peanut butter flavor, add 1/2 cup peanut butter and increase sugar
to 5 cups.

COFFEE FUDGE

COFFEE FUDGE

Butter or margarine
3 C. sugar
1 C. milk
1/2 C. cream
1 T. light corn syrup
3 T. Instant coffee
3 T. butter or margarine
1 tsp. vanilla extract
1 (6 oz.) pkg. semi-sweet chocolate bits
1C. pecans, chopped

Butter the bottom and sides of large saucepan. In saucepan, combine
sugar, milk, cream, corn syrup and coffee. Cook over medium heat
until mixture boils and sugar dissolves, stirring constantly. Cook
until small amount forms a soft ball when dropped into cool water.Add
butter and let cool until barely warm. Beat until mixture thickens.
Add vanilla, chocolate and pecans. Spread in shallow, buttered,
12-inch square pan. Cut into squares when firm. Yields 1 pound.

COCONUT FUDGE

COCONUT FUDGE

1 1/2 C. sugar
2/3 C. evaporated milk
2 T. margarine
1/4 tsp. salt
1 1/2 tsp. light corn syrup
12 oz. semisweet chocolate chips
1 tsp. vanilla extract
1 1/2 C. flaked coconut

Mix sugar, milk, margarine, salt and corn syrup in saucepan using a
wooden spoon. Bring to boil over medium heat and cook 5 minutes,
stirring constantly.Remove from heat; add chocolate chips and vanilla
extract. Mix well and add 3/4 cup of the coconut and spoon into
buttered 11 x 7-inch pan. Fudge will be too thick to pour. Smooth in
pan with wooden spoon. Press remaining coconut on top of fudge and
mark into 1 1/2-inch squares. When cool, cut squares through. Makes
about 2 pounds.

CHOCOLATE TURTLE FUDGE

CHOCOLATE TURTLE FUDGE

4 1/2 C. sugar
1 (8 oz) can evaporated milk
3 (12 oz.) pkg. chocolate chips
5 oz. Marshmallow Crème
1 C. (1/2 lb.) butter
1 lb. chopped nuts
2 tsp. vanilla extract

Stir sugar and evaporated milk together. Bring to boil and boil
gently for 9 minutes.Remove from heat and add chocolate chips,
butter, Marshmallow Crème and vanilla extract. Beat until blended
and until chocolate bits are melted. Add nuts. Pour into buttered 13
x 9-inch pan. Cut when cold.

CHOCOLATE FUDGE

CHOCOLATE FUDGE

2 C. sugar
1/2 C. milk
2 T. butter
6 oz. semisweet chocolate, grated or chopped

Put sugar into a saucepan, and mix it with the milk to form a thick
paste. Add butter, and stir in chocolate. Put pan over low heat and
cook, stirring constantly. Do not let the contents of the saucepan
come to a boil until the sugar has dissolved and the chocolate has
melted.Clip a candy thermometer to the side of the saucepan. Increase
the heat slightly and let the mixture boil for about 5 minutes, or
until it reaches the soft-ball stage on the candy thermometer.Remove
fudge from the heat, beat it until it is thick, and pour it into a
buttered 8-inch square pan. Cut fudge into 1-inch squares before it
has time to get cold.

BUTTER FUDGE

BUTTER FUDGE

2 C. granulated sugar
1/2 C. evaporated milk (Milnot)
1 T. butter
3/4 C. creamy peanut butter
1 (12 oz.) bag semisweet chocolate chips
1/4 C. whipping cream

Boil together the sugar, milk and butter. Remove from heat after this
has boiled for ONE MINUTE. Add the peanut butter, mix thoroughly and
pour into a buttered 11 x 7-inch glass baking pan. As this is
cooling, melt the chocolate chips, then stir in the cream. Pour over
the peanut butter fudge.

CHERRIES 'N' CHOCOLATE FUDGE

CHERRIES 'N' CHOCOLATE FUDGE

1 can sweetened condensed milk
2 C. semisweet chocolate chips
1/2 C. coarsely chopped almonds
1/2 C. chopped candied cherries
1 tsp. almond extract
Candied cherry halves (optional)

Line 8-inch square pan with foil. In medium-size microwave-safe bowl
combine sweetened condensed milk and chocolate chips; stir lightly.
Microwave at HIGH (100%) for 1 1/2 to 2 minutes or until chips are
melted and mixture is smooth when stirred.Stir in almonds, cherries
and almond extract. Spread evenly in prepared pan. Cover; chill until
firm. Cut into 1-inch squares. Garnish with cherry halves, if
desired. Cover; store in refrigerator.

CHEESE FUDGE

CHEESE FUDGE

3/4 C. cubed or shredded processed cheese
or grated Cheddar cheese
1/4 lb. margarine
1 tsp. vanilla extract
3 C. confectioners’ sugar
1/4 C. cocoa powder

Melt cheese and butter. Remove from heat. Add confectioners' sugar,
vanilla extract and cocoa. Make it into a ball; knead, and press into
a buttered 8-inch square pan. Chopped nuts are optional. DO NOT
refrigerate.

IRISH CREAM FUDGE

IRISH CREAM FUDGE

4 1/2 C. granulated sugar
1 (12 oz.) can evaporated milk
1/2 lb. butter
2 (12 oz.) pkg. milk chocolate chips
1 (12 oz.) pkg. semisweet chocolate chips
2 (7 oz.) jars marshmallow creme
2 tsp. vanilla extract
2/3 C. Irish Cream liquer
2 C. chopped nuts

Follow directions EXACTLY.Set chocolate chips, marshmallow cream,
vanilla extract, irish cream and nuts in a very large bowl. Set aside
for later.Bring butter, sugar and milk to a boil and then cook slowly
for exactly 11 minutes, stirring constantly. Pour milk mixture over
the other ingredients and stir slowly to blend. Do not use a mixer.
Pour into a buttered 13 x 9-inch pan and chill very well. Cut into
squares.

ALMOND JOY FUDGE

2 (12 oz.) pkg. semisweet chocolate chips
2 (14 oz.) cans sweetened condensed milk
2 tsp. vanilla extract
2 C. (16 pieces) mini Almond Joy candy bars, cut into 1/2-inch pieces


Butter an 8-inch square baking pan. Line with enough wax paper to
overhang 2 sides by 2 inches. In a saucepan, combine chocolate chips
and milk over medium heat cook, stirring constantly, until mixture is
melted and smooth. Remove from heat; stir in vanilla extract. Cool 1
minute.Stir in candy bars. Spread mixture evenly in pan. Refrigerate
until firm, at least 2 hours. Use wax paper to help remove from pan.
Peel off paper, then cut into squares. Makes 36 pieces

Toffee and Coconut Bars

Makes 24 servings
Preparation time: 15 minutes, plus overnight cooling
Cooking time: 15 minutes

4 cups (about 15 1/2 ounces) graham cracker crumbs
1 cup (2 sticks) butter, melted
1 (14-ounce) package sweetened flaked coconut
1 (14-ounce) can sweetened condensed milk
1 1/4 cups chocolate chips
1 (9-ounce) bag toffee bits

Preheat oven to 350 degrees. Line a 15-by-11-inch jellyroll pan with sides
with parchment paper.

In a large bowl, combine crumbs and butter. Spread mixture evenly over pan
and pat to compact. Spread coconut evenly over crumbs. Drizzle evenly with
condensed milk. Sprinkle with chocolate chips and toffee bits. Bake for 15
to 20 minutes, or until evenly browned, reversing the tray once. Cool
overnight before cutting.

Country Ham Cups

2 cups ground cooked country ham
2 cups (8 oz.) shredded sharp Cheddar cheese
1/2 cup mayonnaise
24 slices white bread

Yield: 24 snacks

Combine the ham, cheese and mayonnaise in a bowl and mix well, adding
additional mayo if needed. Cut a circle from each bread slice, using a
biscuit cutter. Place between two sheets of waxed paper and flatten with a
rolling pin. Press into muffin cups coated with nonstick cooking spray. Bake
at 375 degrees for 10 minutes or until lightly browned. Reduce oven
temperature to 325 degrees. Fill each cup with the ham mixture. Bake for 15
minutes or until the cheese is melted. Serve hot

Cherry Chocolate Blossoms

1 cup confectioners' sugar
1 cup butter, softened
3/4 teaspoon almond extract
1/2 teaspoon cherry extract
2 teaspoons maraschino cherry liquid
3 to 4 drops red food color
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup maraschino cherries, chopped
48 milk chocolate candy drops or large chocolate chips

In large bowl, combine confectioners' sugar, butter,
cherry liquid, extracts and food color. Blend well. Add
flour and salt. Stir in cherries. If necessary for easier
handling, cover dough with plastic wrap and refrigerate 1
hour. Shape dough into 1-inch balls. Place 2 inches apart
on ungreased cookie sheets. Bake at 350 degrees F for 10
to 12 minutes or lightly golden brown. Immediately top
each cookie with candy. Press down firmly. Remove from
cookie sheets.

Makes 4 dozen.

Candy Cane Cookies

1/2 pound (2 sticks) butter, softened
11/4 cups granulated sugar
1 egg
2 teaspoons vanilla
21/2 cups all-purpose flour
1 cup quick oats, uncooked
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pure peppermint extract
12 to 15 drops red food coloring
Peppermint sugar topping (optional):
12 round hard peppermint candies or 6 small candy canes
3 tablespoons granulated sugar

In a large bowl, beat butter and sugar with electric mixer until creamy. Add
egg and vanilla; beat well. Add combined flour, oats, baking powder and salt
in thirds; mix well after each addition. Divide dough in half (about 11/2
cups each). To one half of dough, add peppermint extract and food coloring;
mix well. Cover both dough sections; chill at least 2 hours or until firm
enough to handle.

Heat oven to 375 degrees. Remove half of each dough section from
refrigerator. Pinch off 1-inch piece of red dough; roll between hands to
form 5-inch long rope. Repeat process with 1-inch piece of uncolored dough.
Twist together two ropes. Place on ungreased cookie sheet, shaping hook at
top to form candy cane. Repeat with remaining dough, placing candy canes
1-inch apart on cookie sheets.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute on
cookie sheets; carefully remove to wire rack using wide spatula. Cool
completely. Makes about 3 dozen cookies. For peppermint sugar topping, crush
candy in blender. Transfer to small bowl and mix with sugar. Sprinkle on top
of cookies after removing cookie sheets from oven.

Surprise Fruit Cake

1 can sweetened condensed milk
2 eggs, slightly beaten
2-2/3 cups (28-oz.) jar ready-to-use mince meat*
2 cups (1 lb.) jar mixed candied fruit
1 cup walnut meats, coarsely chopped
2-1/2 cups sifted all-purpose flour
1 tsp. baking soda

Grease and line with foil, an 8-inch tube or springform pan or two
9x5x3-inch loaf pans. Grease foil.

In large mixing bowl, blend sweetened condensed milk, eggs, mince meat,
mixed candied fruit and walnut meats. Sift blended flour and soda onto top
of batter; fold in. Turn batter into prepared bans.

Bake in slow 300-degree oven, until center springs back when lightly touched
with finger, about 2 hours for tube cake or 1 1/2 hours for loaf cakes.

Cool in pans 5 minutes. Turn cakes out of pan, peel off foil and cool to
room temperature.

*Note: If you wish to use the 8- or 9-oz. pkg. of condensed mince meat,
crumble mince meat into small saucepan. Add 1 1/2 cup water, boil for 1
minute, stirring constantly. Cool.

Million Dollar Fudge

4-1/2 cups sugar
pinch of salt
2 tablespoons butter
1 (12 oz.) can of evaporated milk
12 ounces semi-sweet chocolate bits
12 ounces German chocolate
1 pint marshmallow creme
2 cups chopped nuts

Boil first four ingredients for six minutes. Put remaining ingredients in a
large bowl. Pour boiling water over ingredients in the bowl. Beat until
chocolate is melted. Pour in buttered pan. Let stand a few hours before
cutting. Store in a tin box.

Peanut Butter Balls

1/2 cup peanut butter
2-1/2 tablespoons nonfat dry milk
2 tablespoons raisins
2 tablespoons honey
1/4 cup coconut
sesame seeds

Mix all ingredients except sesame seeds. Form into balls. Roll balls in
sesame seeds. Eat up!

Easy Chocolate Truffles

2/3 cup heavy cream
2 cups semisweet chocolate chips
1 to 2 tablespoons liqueur, such as crème de cacao, crème d'almond, Kahlua,
Irish cream or 1 tablespoon vanilla or almond extract
Sweetened coconut flakes
Ground toasted almonds
Ground toasted walnuts
Grated semisweet baking chocolate
Grated white chocolate
Cocoa or sweetened cocoa

1. Pour heavy cream into a heavy 2-quart saucepan and bring just to boiling.
Remove from heat and add chocolate chips. Whisk until chips are melted and
smooth. Stir in the liqueur or extract. Pour into a medium bowl.

2. Cover and refrigerate for 2 to 3 hours or until firm. Line a baking sheet
with wax or parchment paper. Drop chocolate mixture by rounded teaspoons
onto lined baking sheet. Freeze until firm, about 40 minutes.

3. Place coconut, almonds, walnuts, chocolate and cocoa in separate small
bowls. Roll chocolate mixture between your hands to form 1-inch balls and
roll balls in the coconut, almonds, walnuts, chocolate or cocoa to coat.
Cover and chill in refrigerator at least an hour. Before serving allow
truffles to stand at room temperature. Store in a tightly covered container.

Peppermint Penguin

1/2 ounce green creme de menthe
1/2 ounce chocolate mint liqueur
3 Oreo cookies
3 ounces light cream

Blend ingredients with 1 cup of ice until the ice is crushed. Pour into a
parfait glass. Garnish with whipped cream, a cookie and a cherry.

Candy Cane Cocoa

Candy Cane Cocoa
Milk is heated with semisweet chocolate and crushed candy canes. Then each mug is garnished with whipped cream and a small candy cane.

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Makes: 4 (1 cup) servings

Ingredients
4 cups milk
3 (1 ounce) squares semisweet chocolate, chopped
4 peppermint candy canes, crushed
1 cup whipped cream
4 small peppermint candy canes


Directions
1. In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.

Candy Cane Martini

1 tablespoon (or so) crushed candy canes
1 1/2 ounces vanilla vodka
1 1/2 ounces vodka
Ice
1 miniature candy cane, for garnish

Pour candy cane bits onto a saucer. Wet the rim of a martini glass and dip
it into the crushed candy canes.

Combine vodkas and ice in a cocktail shaker. Shake well. Strain into the
dipped martini glass. Garnish with miniature candy cane.

Makes 1 serving.

Peanut Butter and Jelly Shortbread Bars

Peanut Butter and Jelly Shortbread Bars

Shortbread:
1 cup unsalted Gay Lea Butter, softened 250 mL
1 cup granulated sugar 250 mL
1 egg yolk 1
1/2 tsp vanilla extract (optional) 2 mL
2 cups all purpose flour 500 mL
1 tsp baking powder 5 mL
1/4 tsp salt 1 mL

Filling:
3/4 cup blueberry jam 175 mL
1/2 cup smooth peanut butter 125 mL
1/2 cup icing sugar 125 mL
2 tbsp unsalted Gay Lea Butter, softened 30 mL




Instructions:

In a large bowl, beat the butter with the sugar and egg yolk, using an electric mixer, for 2 minutes or until light and fluffy. In a separate bowl blend together flour, baking powder and salt until well combined.

Divide the dough into two equal portions and wrap tightly in plastic wrap. Refrigerate dough for 1 to 4 hours.

Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (3 L) baking dish with parchment paper; reserve. Remove dough from fridge. Shred dough using a coarse grater or food processor, fitted with a metal shredding blade; replace one portion of shredded dough to the fridge.




Arrange remaining dough in an even layer in the prepared baking dish; lightly pat the dough down. Bake for 20 minutes or until lightly golden around the edges; cool for 20 minutes.

Meanwhile, blend the jam with the icing sugar and butter until smooth and well combined. Spread the peanut butter over the shortbread base in an even layer. Drop spoonfuls of the jam mixture over the peanut butter and gently spread in an even layer.

Remove the remaining dough from the freezer and scatter over the jam layer. Bake for 20 to 25 minutes or until the top is set and lightly golden brown. Transfer pan to a wire rack and cool completely; cut into bars.

Makes 24 bars.

Southern Turnip Greens and Ham Hocks

Serving Size : 8

1 3/4 pounds ham hocks -- rinsed
2 quarts water
2 bunches fresh turnip greens with roots (about 10 pounds)
1 tablespoon sugar

Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven.
Reduce heat, and simmer 1 1/2 to 2 hours or until meat is tender.
Remove and discard stems and discolored spots from greens.
Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half.
Add greens, roots, and sugar to Dutch oven; bring to a boil. Reduce heat;
cover and simmer 45 to 60 minutes or until greens and roots are tender.

Yield: Makes 8 to 10 servings

Oyster Stuffing

Prep: 25 minutes
Bake: 40 minutes


Ingredients
1/4 cup butter or margarine
1 cup chopped onion
1 cup chopped celery
8 cups dry bread cubes
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground sage
1 pint shucked oysters, in liquid
1/4 cup milk
1 egg, slightly beaten
Directions
1. Melt butter in a large skillet over medium heat. Add onion and celery; cook 3 to 5 minutes or until tender. Transfer to a very large bowl; stir in bread cubes, salt, pepper and sage; set aside.

2. Drain oysters through a large strainer; transfer oysters to a bowl. Strain oyster liquid through a fine sieve into a separate bowl ( you should have about 1/3 cup); set aside. Rinse oysters under cold running water to remove any sand or shells and coarsely chop. Add oysters to bowl with bread cube mixture.

3. Combine oyster liquid, milk and egg. Drizzle liquid mixture over the bread mixture to moisten, tossing lightly. (If necessary, add 1 or 2 tablespoons additional milk to moisten.) Use to stuff one 10- to 12- pound turkey. OR place stuffing in a 3-quart casserole. Cover and bake in a 325 degree F oven for 40 to 45 minutes or until an instant- read thermometer inserted in center reaches 165 degrees F. Makes 8 cups (8 to 10 servings).

Shoofly Cupcakes

4 cups flour
2 cups packed brown sugar
1/4 tsp salt
1 cup cold butter, cubed
2 tsp baking soda
2 cups boiling water
1 cup molasses

In a large bowl, combine the flour, brown sugar, and salt. Cut in the butter until crumbly. Set aside 1 cup for the topping. Add the baking soda to the remaining crumb mixture. Stir in the water and the molasses. Fill the paper-lined muffin cups two-thirds full. Sprinkle with the reserved crumb mixture. Bake at 350 F for 20-25 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool. Makes 2 dozen

Nutmeg Hermits

Nutmeg Hermits

1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 tsp baking soda
1 1/2 tsp freshly grated nutmeg or
3/4 tsp ground nutmeg
2 eggs
1 tsp vanilla
2 cups flour
1 cup golden raisins
1/2 cup chopped pecans, toasted

Preheat the oven to 375 F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and nutmeg. Beat until combined. Scrape the bowl occasionally. Beat in the eggs and the vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the raisins and the pecans. Drop the dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in the preheated oven for 7 to 8 minutes or until set and lightly browned. Transfer the cookies to a wire rack. Let cool. Makes about 26 cookies

Herb-Roasted Turkey with Giblet Gravy

Makes 8 to 10 servings


1 10-pound fresh turkey
1 1/2 sticks (6 ounces) unsalted butter, softened
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
-- Kosher salt
-- Freshly ground black pepper
1 large yellow onion, peeled and chopped
2 large carrots, chopped
2 ribs celery, chopped
-- Turkey broth (recipe follows)
1/2 cup unbleached all-purpose flour
-- Reserved heart and gizzard from the turkey broth, finely chopped

Position a rack in the lower third of the oven and preheat to 325 degrees.

Bring the turkey almost to room temperature. Wash the turkey under cold running water and pat it dry. Set the turkey on a rack in a shallow, flame-proof roasting pan just large enough to accommodate it. Carefully run your fingers between the flesh and the skin on the breast, legs and thighs to separate them; avoid tearing holes in the skin if possible.

In a small bowl, using a wooden spoon, cream together 1 stick of the butter, the thyme, sage, parsley, 2 teaspoons of the salt and 1 teaspoon of the pepper. Spread about half the herbed butter over the flesh beneath the skin on the breasts, legs and thighs. Spread the remaining butter over the outside of the turkey. Fold a large square of cheesecloth in quarters and dampen it with water. Drape the cheesecloth over the turkey breast, tucking it down between the breast and the legs, leaving the legs and thighs uncovered.

Set the roaster in the oven. Roast the turkey for 30 minutes. Set aside 4 cups of the turkey broth for use in the gravy. Baste the turkey through the cheesecloth with about three-quarters cup of the remaining broth. Continue to roast the turkey, basting every 20 minutes through the cheesecloth with broth and then with any pan juices that accumulate, for another hour and 20 minutes.

Add the onion, carrot and celery to the roasting pan and stir to moisten them with the pan drippings. Continue to roast the turkey, stirring the pan vegetables and basting the turkey every 20 minutes with the broth until it is used up, and with the pan drippings thereafter, until the turkey is browned, and cooked through while remaining juicy, another hour and 10 minutes or so, for a total roasting time of 3 hours.

Remove the cheesecloth to allow the breast to brown about 30 minutes from the end of the roasting period. An instant-read meat thermometer, inserted into the thigh at its thickest, should register 180 degrees. Transfer the turkey to a cutting board and tent it with foil.

Set the roasting pan across two burners and adjust the heat to medium. Add the reserved turkey broth to the pan and bring to a simmer, stirring to dissolve any browned deposits from the bottom of the roaster. Simmer uncovered for 5 minutes. Strain the liquid and discard the solids. Degrease the liquid by pouring off the fat.

In a medium saucepan over low heat, melt the remaining 1/2 stick butter. Whisk in the flour and cook, whisking constantly without browning, for 5 minutes. Gradually whisk in the strained liquid, about a quarter-cup at a time, always whisking until smooth before adding the next quarter-cup, until fully incorporated. Stir in the giblets. Simmer 5 minutes. Adjust the seasoning.

Carve the turkey and serve, accompanied by the gravy.


Turkey Broth
Makes 9 cups

-- Giblets, including the neck but excluding the liver, from the turkey
1 medium onion, peeled and chopped
2 carrots, chopped
2 ribs celery, chopped
1 bay leaf
10 whole peppercorns
3 quarts water

In a large pot, combine the giblets, onion, celery, carrots, bay leaf, peppercorns and water. Set over medium heat and bring to a simmer, skimming any foam that forms. Partially cover, lower the heat, and cook, stirring occasionally, for 2 hours.

Strain the broth, reserving the heart and gizzard, but discarding the remaining solids. The broth can be prepared one day ahead. Cool completely, cover and refrigerate.

Perfect Roast Turkey with Best-Ever Gravy

One (18-pound) fresh turkey
About 12 cups of your favorite stuffing
2 1/2 quarts Homemade Turkey Broth, as needed
8 tablespoons (1 stick) unsalted butter, at room temperature
Salt
Freshly milled black pepper
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optional

1. Position a rack in the lowest position of the oven and preheat to 325° F. Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the turkey's neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.

2. Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with the salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of turkey stock into the bottom of the pan.

3. Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180° F degrees and the stuffing is at least 160° F, about 4 1/4 hours. (see below for estimated roasting times.) Whenever the drippings evaporate, add broth to moisten them (about 1 1/2 cups at a time). Remove the foil during the last hour to allow the skin to brown.

4. Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees. Drizzle 1/2 cup of turkey broth over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.

5. Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or measuring cup. Let stand 5 minutes; then skim off and reserve the clear yellow fat that rises to the top. Measure 3/4 cup fat, adding melted butter, if needed. Add enough turkey broth to the skimmed drippings to make 8 cups total.

6. Place the roasting pan over two stove burners on low heat and add the turkey fat. Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey broth and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour flavor remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy alongside.

TURKEY BROTH: Using a heavy cleaver, chop 3 pounds turkey wings into 2-inch pieces (or ask the butcher to chop them). In a large stockpot, heat 2 tablespoons vegetable oil (or use fat pulled from turkey tail area and render). Add the giblets reserved from the turkey. Cook, stirring, over medium-high heat until browned, 5 to 7 minutes. Remove them with a slotted spoon and set aside. In batches, add the chopped turkey wings to the pot, adding more oil if needed, and cook, turning occasionally, until browned, 8 to 10 minutes per batch. Return the giblets and all the wings to the pan. Add 1 onion, 1 carrot, and 1 celery rib with leaves, all coarsely chopped. Cook until the vegetables soften, about 5 minutes. Add 4 quarts water, or enough to cover the ingredients by at least 2 inches. Bring to a boil, skimming off all of the foam that rises to the top. Reduce heat to low and add 1/2 teaspoon dried thyme leaves, 4 parsley sprigs, 1/4 teaspoon black peppercorns, and 1 bay leaf. Simmer uncovered 2 to 3 hours. Strain the broth and let cool; skim all the fat from the top before using. Makes about 8 cups.

Hot Spiced Brew

Hot Spiced Brew
Try this hot coffee infused with the flavor of allspice and nutmeg. The Cinnamon Vanilla Coffee-mate helps to tie all the flavors together.

Servings: 4

Ingredients:
1/2 cup ground coffee
1/4 teaspoon ground allspice
Scant 1/8 teaspoon ground nutmeg
3 cups cold water
1/2 cup Cinnamon Vanilla Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer

Instructions:
PLACE coffee grounds in filter basket and sprinkle with allspice and nutmeg. Pour water into coffee maker and brew.

DIVIDE coffee between mugs; top each with 2 tablespoons Coffee-mate.

Amaretto Fudge Affection

Amaretto Fudge Affection


Amaretto Fudge Affection
Start your morning with a flavorful coffee drink.

Servings: 2 mugs
Ingredients:
2 cups brewed coffee
2 tablespoons Amaretto Flavor NESTLÉ COFFEE-MATE Powdered Coffee Creamer
1 tablespoon granulated sugar
2 teaspoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1 container whipped cream (optional)
1 pinch chocolate shavings

Instructions:
COMBINE coffee, Coffee-mate, sugar and cocoa in pitcher; stir. Pour into 2 large mugs. Top with whipped cream and chocolate shavings. Serve immediately.

Glazed Spiced Walnuts

Glazed Spiced Walnuts
Makes about 1 pound

Vegetable oil spray
2 teaspoons kosher salt
1/8 teaspoon fresh ground black pepper
Pinch cayenne pepper
Pinch ground nutmeg
1 1/4 teaspoons ground fennel
1/2 cup plus 2 tablespoons honey (divided)
1 pound walnut halves, blanched and toasted (see note)

Line two half-sheet pans or large cookie sheets with parchment paper and
spray lightly with vegetable oil spray. Mix kosher salt, black pepper,
cayenne pepper, nutmeg and fennel in a small bowl. Place clean Playtex-style
rubber gloves on your hands.

Place a large sauté pan over high heat. When hot, add honey. When honey
turns a deep golden, almost vermilion, about 2 to 3 minutes, carefully
(caramel is screaming hot and will burn badly if it touches your skin) add
walnuts and spice mixture, turn heat to medium and mix with a heat-proof
spatula (which has a thin coating of vegetable oil spray) until nuts are
well-glazed and dark golden brown, about 1 minute.

Immediately divide nuts between two trays, spray gloved hands with canola
oil and separate nuts into individual pieces while they are still hot. Let
cool completely and serve.

Note: Blanch nuts in boiling salted water 2 minutes. Drain, dry and toast in
375-degree oven 12 minutes, stirring every 4 minutes.