Definition of Cookies | Country Cooking Recipes

1. Drop Cookies - If you have ever made chocolate chip, peanut butter, or oatmeal cookies, you undoubtedly use the dropping method. Any kitchen utensils such as tablespoons or ice cream scoops can be used to portion the dough. The trick is to make these portions relatively equal in size so that they bake uniformly. A variation of this technique is rolling cookie dough into balls. Drop cookies tend to have a soft and chewy texture.


2. Icebox or Refrigerated Cookies - I suspect that this type of cookies was invented when someone who did not have time to bake right after preparing the dough. Instead, she shaped it into logs or rectangles and refrigerated it. When she had time later, she sliced the chilled dough into individual pieces and baked them as needed. Many elegant homemade cookies such as pinwheel and checkerboard are of this type. It allows a busy home baker an opportunity to show off her creativity. These cookies usually have a crisp texture.


3. Cut-Out or Rolled Cookies - Dough for this type of cookies needs to be firm. To minimize scrap, start cutting cookies from the edge of the dough, working inward as close to one another as possible. Scrap can be re-rolled but tends to yield tough cookies. Cut-out cookies are often baked on parchment lined or ungreased cookie sheets to keep the dough from spreading and loosing its shape. An alternative is to hand-shaped the dough into spheres, crescents, or other traditional shapes.


4. Bar or Sheet Cookies - It takes almost no time at all to transfer cookie dough from a mixing bowl to a baking pan. This is the best method for a busy cookie lover.


5. Pressed or Spritz or Bagged Cookies - The right flour and proper proportion of ingredients are prerequisite for success in baking this type of cookies. The dough should be soft enough so that it can be easily forced through a pastry tip or cookie press. Using eggs as the only liquid will help cookies retain their small, distinct and decorated shape.


6. Wafer Cookies - Being extremely thin and delicate is a distinguishing trait of these cookies. They are made from a batter that you pour or spread directly onto a baking sheet. The cookies need to be molded immediately into shapes after coming out of the oven.


Generally, cookie dough with a relatively high proportion of fat, granulated sugar, and eggs would promote spreading and chewiness. High fat and sugar but low in eggs (liquid) tend to result in crispness. The opposite condition will add softness to your homemade cookies.


Country Cooking Recipes
Wanda Rawlins
countryfixins2009@gmail.com

BANANA CREAM PIE/CHOCOLATE LINING | Country Cooking Recipes

1 1/2 cups graham cracker crumbs 
1/4 cup butter, melted 
2 tablespoons brown sugar 
2 (1 ounce) squares bittersweet chocolate 
2 tablespoons heavy whipping cream 
3 cups low-fat milk 
3/4 cup white sugar 
2 eggs 
1/2 cup all-purpose flour 
2 tablespoons Irish whiskey 
4 bananas 
2 tablespoons lemon juice 
1 cup heavy whipping cream 
2 tablespoons Irish whiskey
Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.


Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.


Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.


Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.


In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.


Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.


Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.


Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.


Makes 1 pie





FRENCH APPLE CREAM PIE

3/4 c. sugar
2 c. chopped apples
1 c. sour cream
1 tsp. vanilla
1/2 tsp. salt
2 eggs

Line pie crust bottom with chopped apples.
Mix sugar, cream, vanilla, salt and eggs together
and pour over apples. Bake at 375 degrees for
15 minutes. Reduce heat to 300 degrees for
30 minutes more.

Remove from oven and
sprinkle with topping of:

1/3 c. flour
1/3 c. sugar
1/4 c. butter
1 tsp. cinnamon

Bake at 300 degrees for 20 minutes.



YOGURT CREAM CHEESE PIE

2 c. crushed graham crackers
1/4 c. butter, melted, add 2 tbsp.honey
1/2 tsp. cinnamon
Dash of allspice
1/2 c. toasted sesame seed

Press mixture into the bottom of an 8 inch pie pan.
Reserve some of the mixture for the top.

FILLING:
8 oz. softened cream cheese
1/2 c. firm plain yogurt
1/4 c. honey
1-1/2 tsp. vanilla
Grated rind of 1/2 lemon, lime or orange
Beat with an electric mixer until well blended. Spread into shell. Top with remaining crumbs. Chill at least 4 hours. Serve with fruit.

Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com

Favorite Cream Pies | Country Cooking Recipes

Pumpkin Cream Pie 


1-1/2 c. cold skim milk
1 pkg. sugarless instant pudding mix
1 c. pumpkin
1 tsp. pumpkin pie spice
1 c. prepared whipped topping (non-dairy)


Combine milk, pudding mix, pumpkin and spice. Beat at low speed for 1 minute. Fold in whipped topping. Pour into shallow dish or baked pie shell. Chill approximately 3 hours. 1 Serving = 1 milk exchange, 1/6 vegetable exchange, 35 optional calories.

Strawberry Bavarian Cream Pie


CRUST:
1 1/2 oz. Rice Krispies
4 tbsp. peanut butter
1 tbsp. honey


Microwave peanut butter and honey to soften. Add Rice Krispies and mix well. Press into a 9 inch pie pan


FILLING:
2 c. sliced strawberries
1 pkg. sugar free vanilla pudding (small package)
2 c. skim milk


Spread strawberries over crust. Mix pudding according to the directions, using skim milk. Pour over the strawberries. 
Chill and enjoy.

Rhubarb Cream Pie


1-1/2 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
1 tbsp. butter
2 well-beaten eggs
3 c. cut rhubarb
1 recipe plain pastry


Blend sugar, flour, nutmeg and butter. Add eggs; beat smooth; pour over rhubarb in 9 inch pastry-lined pie pan. Top with pastry. Bake in very hot oven, 450 degrees, for 10 minutes then in moderate oven, 350 degrees, for about 30 minutes.


Peach Cream Pie


1-1/2 lbs. (3 c.) fresh peaches, peeled and sliced
1 (9 inch) unbaked pie shell
2 eggs
1 c. sugar
1/4 c. all-purpose flour
1 c. heavy cream
1 tsp. vanilla


Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, and flour. Stir in cream and vanilla, blend well. Pour over peaches. Bake at 375 degrees for 40 to 50 minutes or until center shakes slightly when moved. Serve warm; or for firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.


Peanut Butter Cream Pie with Crumb Topped Meringue


3/4 c. confectioners' sugar
1/2 c. smooth peanut butter
2/3 c. plus 4 tbsp. granulated sugar,
divided usage
3 c. milk, divided usage
3 eggs, separated
6 tbsp. cornstarch, divided usage
3 tbsp. flour
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla, divided usage
1 baked 9-inch pie shell
1/4 tsp. cream of tartar


Beat together the confectioners' sugar and peanut butter until the mixture is crumbly; set aside. In a large, heavy saucepan, combine 2/3 cup granulated sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine. Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 teaspoon vanilla. Remove from heat and let custard cool. Preheat oven to 350 degrees. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked and cooled pastry shell. Pour the cooled custard mixture over the top. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tablespoons granulated sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very thick and glossy. Spread on top of pie; sprinkle the remaining peanut butter mixture on top. Bake for 10 to 15 minutes, watching carefully, or until the meringue is golden brown. Cool. Makes 8 servings.


Peanut Butter Cream Pie


1 baked pie shell
1 c. powdered sugar
1/2 c. peanut butter
2 c. milk
2 tbsp. butter
1/4 c. flour
2/3 c. sugar
1/2 tsp. salt
2 eggs, separated
1/2 tsp. vanilla


Mix powdered sugar and peanut butter together until mealy. Spread 1/2" thick in bottom of pie shell. Mix and set aside flour, sugar and salt. Scald milk, butter and vanilla in a saucepan. Add dry ingredients to scalded milk mixture and beat in egg yolks. Cook until thick, stirring all the time. Beat egg whites and spread over pie. Sprinkle with rest of powdered sugar and peanut butter. Bake at 325 degrees for 30 minutes.


Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes

Planting Starts for a Winter Garden | Country Cooking Recipes

This is a few videos on preparing winter gardens and thought you'd all like to take a peek.

I found them to be informational so maybe you can learn from these videos.









Wanda Rawlins
Country Cooking Recipes

Cucumber Jello Salad | Country Cooking Recipes

1 pkg. lime Jello
3/4 c. boiling water
3/4 c. shredded cucumber (drained)
2 tsp. grated onion
1 c. creamed cottage cheese
1 c. mayonnaise 
1/3 c. blanched almonds slivered 


Dissolve Jello in boiling water. Chill until consistancy of unbeaten egg white. Fold in remaining ingredients. Pour into mold. Chill. 


Country Cooking Recipes
Wanda Rawlins

FROZEN PASSION | Country Cooking Recipes

Makes 1 cake, approx 12 pieces

1/2 cup butter or margarine
1 1/4 cups sugar
2 eggs
4 tbsp unsweetened cocoa
1 tsp vanilla sugar
2/3 cup flour

Filling:
6 passion fruits
2 cups fresh strawberries
3 egg yolks
1 1/4 cups whipping cream
1 cup Philadelphia cream cheese
2/3 cup sugar
2 tsp vanilla sugar

Decoration:
fresh strawberries
passion fruits

Heat the oven to 350F. Grease and flour a round springform pan, diameter approx 9".

Melt the fat in a saucepan, spacy enough for the batter to be blended in. Remove from heat. Add sugar and eggs and stir the batter until smooth. Sift in the cocoa, vanilla sugar and flour. Stir until smooth again.

Spread out the batter evenly into the pan and bake in the lower part of the oven for about 25 minutes. It should be slightly sticky in the middle.

Let the cake cool in the pan before loosening it. Wash the pan, then put the cake back into it.

Split the passionfruits for the filling and scoop out the pulp. Mix it, then strain it to remove the pits. Mix the strawberries to a smooth purée. Beat egg yolks light and fluffy. Beat the cream in another bowl. Stir the cream cheese, sugar and vanilla sugar into the egg batter and stir until smooth. Last, fold in the whipped cream, the passionfruit juice and the strawberry purée. Stir until smooth.

Pour the batter over the chocolate layer in the pan and even out the surface. Put in the freezer overnight. Take it out and put in the fridge to be tempered, about 30 minutes before serving.

Loosen the cake from the pan and decorate with some split passionfruits and fresh strawberries.


Wanda Rawlins
Country Cooking Recipes

Pumpkin Seeds | Country Cooking Recipes

Butter Baked Pumpkin Seeds

2 c. pumpkin seeds
2 tbsp. butter or margarine, melted
1 tsp. salt

Spread seeds on a cookie sheet and let dry overnight. Preheat oven to 250 degrees. Combine butter and salt and toss with seeds. Bake for 50 minutes, stirring every 10 minutes until seeds are lightly browned. 


Baked Pumpkin Seeds

2 c. pumpkin seeds
1 1/2 tsp. Worcestershire sauce
1 1/2 tbsp. melted margarine
1 1/4 tsp. seasoning salt

Clean off seeds fairly well but don't wash. In bowl combine ingredients until seeds are coated. Spread in large shallow baking pan (jelly roll pan works great). Bakeat 250 degrees for 1-1 1/2 hours approximately, stirring occasionally until crisp dry and golden brown. If humidity is high these may take longer.


Toasted Pumpkin Seeds with Worcestershire Sauce

2 c. unwashed pumpkin seeds
1/2 tsp. Worcestershire sauce
1 1/2 tbsp. butter, melted
1 1/4 tsp. salt

Mix all ingredients and place in a large shallow pan. Bake2 hours at 250 degrees, stirring occasionally.


Toasted Salted Pumpkin Seeds

1 cup pumpkin seeds
3 cup water
1/4 cup salt

Soak pumpkin seeds in salt water overnight. Drain off salt water and spread seeds on a large cookie sheet. Bake in a 350 degrees oven for 15 minutes. Stir them, then bake 15 minutes longer or until golden brown.


Country Cooking Recipes
Wanda Rawlins

Butterscotch Bubble Loaf | Country Cooking Recipes

Some insist that this is a dessert while others claim that this sweet bread should be served with dinner. Either way, this gooey treat is not only fun to eat, it’s fun to make, so ask the kids to join you!

Serves: 12

Ingredients

• 24 pieces frozen dinner roll dough, thawed (about 1 to 1-1/2 hours) but still cool, cut in half (see Note)
• 1 (4-serving size) box cook-and-serve butterscotch or vanilla pudding
• ¹/2 cup chopped pecans
• ¹/2 cup light brown sugar
• ¹/2 cup (1 stick) butter

Instructions

1. Coat a 12-inch Bundt pan with nonstick cooking spray.
    
2. Place the butterscotch pudding mix in a shallow dish. In small batches, dip the rolls into the dry pudding, coating evenly. Arrange rolls in Bundt pan, alternating with pecans. Sprinkle remaining pudding mix over the top.
    
3. In a medium-sized microwave-safe bowl, combine brown sugar and butter and microwave 1 minute, or until melted. Pour mixture over rolls and cover with plastic wrap. Let rise until doubled in size, about 2 to 2-1/2 hours.
    
4. Preheat the oven to 350 degrees F. Remove wrap and bake 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Remove from oven, loosen sides of pan with a knife, and invert onto a serving plate while still hot.

compliments mr.food

Country Cooking Recipes

Wanda Rawlins

Bapple Bread | Country Cooking Recipes

The best way to bring attention to one of the tastiest quick bread recipes in our collection is to give it a novel name. Featuring bananas and applesauce, Bapple Bread is a quick bread that you’ll want to make again and again.

Cooking Time: 55 min

Ingredients

• 4 ripe bananas
• 1 cup sugar
• ¹/2 cup applesauce
• 2 eggs
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour

Instructions

1. Preheat oven to 350°F. Coat a 9" x 5" loaf pan with nonstick cooking spray.
    
2. Place bananas in a large bowl and mash with an electric mixer. Stir in sugar and let stand 15 minutes. Add applesauce and eggs and beat well. Add remaining ingredients and mix thoroughly.
    
3. Pour mixture into loaf pan and bake 55 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes before removing from pan.

Compliments mr. food

Wanda Rawlins

Country Cooking Recipes

Pumpkin Carrot Swirl Bars | Country Cooking Recipes

Ingredients

• 2 cups all-purpose flour
• 2 1/4 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 1/3 cup butter or margarine, softened
• 1/2 cup firmly packed brown sugar
• 2 large eggs
• 2 large egg whites
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 cup finely shredded carrot
• Cream Cheese Topping (recipe follows)

Directions

PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.

FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Country Cooking Recipes

Wanda Rawlins

LIBBY'S® Pumpkin Roll | Country Cooking Recipes

Ingredients:

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Remember to follow baking instructions before consuming.

For the video 

http://www.verybestbaking.com/advice/baking101/standalone/pumpkin_roll.aspx  

Canning Tomatoes Perfectly | Country Cooking Recipes

CANNING TOMATOES




Would you like to can just like a pro then you came to the right place.

This book is you perfect source of information on everything you will ever need to know about how to canning tomatoes! You really don’t want to miss on this amazing opportunity!


Included in this book.

• Why Canning?
• The Canning Process
• Selection and Preparing Equipment 
• Testing the Seal
• Storing & Preparing Tomatoes
• Before Using
• Style of Home-canned Tomatoes
• Tomato – Vegetable Combinations
• Safety Checklist

Don't miss out Reduced Now. 

Wanda Rawlins

Country Cooking Recipes

countryfixins2009@gmail.com

Yummy Fudge Recipes | Country Cooking Recipes

5 Pound Fudge Candy

4-1/2 Cups Sugar Can condensed milk 1-1/2 Sticks butter 16 Ounces Marshmallow cream 12 Ounces Chocolate chips 16 Ounces Hershey's chocolate bars Nuts to taste

Break up chocolate bars into a VERY large heatproof bowl. Add chocolate chips. Mix in marshmallow cream. Reserve. In large pan place sugar, condensed milk, and 1 1/2 sticks of butter (3/4 cup). Bring to a boil and boil for 5 minutes. Immediately pour over reserved chocolate/marshmallow cream mixture. Stir like crazy until blended (this is often a two person operation!) Add nuts if you wish. (I prefer black walnuts, but too pricey unless you have a tree or a friend nearby with one. Otherwise good old english walnuts have to do) Pour into a well buttered 1/2 sheet cake pan (12" x 18").

Makes about 5 lbs. Banana Fudge Cookies 18 1/2 Ounce Package chocolate cake mix 1/3 Cup Mashed bananas, ripe 1 Egg 2 Tablespoon Water 6 Ounce Semisweet chocolate pieces Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3-1/2 dozen.   Butter Pecan Fudge 1/2 cup (1 stick) butter 1/2 cup heavy cream 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/8 teaspoon salt 1 cup pecan halves, toasted 1 teaspoon vanilla extract 2 cups confectioners' sugar Coat an 8-inch square baking dish with nonstick cooking spray. In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat. Stir in the pecans and vanilla. Add the confections' sugar and stir until smooth and well combined. Spread the mixture into the baking dish. Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve. About 5 dozen pieces. Butterscotch Fudge 1/4 c Butter 3/4 c Sour Cream 1 c White Sugar 1 ts Vanilla 1/4 ts Salt 1/2 c Nuts 1 c Brown Sugar 2 tb White Syrup Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan.   Candy Corn Fudge 1 (12 oz) pkg of white vanilla chips, melted 2 (16 oz) pkg creamy supreme vanilla frosting 1 (10 oz) pkg butterscotch chips, melted (1 3/4 cup) Yellow Food Color Red Food Color 48 Candy Corn Line 13x9 pan with foil; butter foil. IN large bowl combine melted vanilla chips and 1 can of frosting and mix well. Spread 1/3 of mixture in buttered foil lined pan. In another large bowl, combine melted butterscotch chips and second can of frosting; mix well. Add 1/2 tsp yellow and 1/2 tsp red food color; stir until mixture is orange and well blended. Spread orange mixture over white layer in pan. If remaining 2/3 of white mixture has set up, heat in micro until melted and smooth; stirring occasionally. Add 1/4 tsp yellow food color and stir until mixture is a bright yellow and well blended. Spread over orange layer in pan. Refrigerate 1 hour until firm. Use foil to lift fudge from pan. Turn white side up and peel off foil. Cut into 48 pieces. Press 1 candy corn in center of each piece. Store in refrigerator. Line 13x9 pan with foil; butter foil. IN large bowl combine melted vanilla chips and 1 can of frosting and mix well. Spread 1/3 of mixture in buttered foil lined pan. In another large bowl, combine melted butterscotch chips and second can of frosting; mix well. Add 1/2 tsp yellow and 1/2 tsp red food color; stir until mixture is orange and well blended. Spread orange mixture over white layer in pan. If remaining 2/3 of white mixture has set up, heat in micro until melted and smooth; stirring occasionally. Add 1/4 tsp yellow food color and stir until mixture is a bright yellow and well blended. Spread over orange layer in pan. Refrigerate 1 hour until firm. Use foil to lift fudge from pan. Turn white side up and peel off foil. Cut into 48 pieces. Press 1 candy corn in center of each piece. Store in refrigerator.  Chocolate and Peanut Butter Chip Fudge 2 c. semi-sweet (12 oz. pkg.) chocolate chips 1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated) 1 tsp. vanilla extract Dash salt 1 c. Reese's peanut butter chips Line 8-inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla, and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.   Chocolate Pistachio Fudge 12 oz. semisweet chocolate (Nestles brand is good ). 1 (14 oz.)can sweet condensed milk, pinch of salt 1 cup pistachios (shelled and broke into pieces). Melt the chocolate, condensed milk and salt in a pan on low heat. Add the nuts to the chocolate mixture and mix well. Pour the mixture into a 9 inch square pan. Let the fudge cool and then refrigerate until set. Once the fudge has been cut you can keep it in the freezer, no need to thaw just eat as it is. Creamcicle Fudge 3/4 cup margarine 3 cups sugar 1- 7 oz. jar marshmallow cream 2/3 cup evaporated milk 10 oz. vanilla chips 3 tsp. orange flavoring 9 drops red food coloring 12 drops yellow food coloring Mix sugar, milk and margarine in a heavy saucepan. Bring to a boil over medium heat while stirring. Boil for three minutes. Remove from heat, stir in vanilla chips and marshmallow cream. Stir until chips are melted. Remove about one cup mixture and set aside. Add flavoring and food coloring to the remaining mixture left in pan. Mix well and pour in a 9 x 13" greased dish. Stir in the extra cup of mixture with knife using a swirl motion. Refrigerate until completely cool. Cut into squares and enjoy.   Five Pound Fudge 4-1/2 Cups Sugar 12 Ounces Can evaporated milk 1/4 Pound Butter 1 Jar marshmallow creme 12 Ounces Semi-sweet chocolate chips 12 Ounces Milk chocolate bar 2 Cups Chopped pecans or walnuts 2 Teaspoons Vanilla Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator.  Creamy Peanut Butter Fudge 2 cups sugar 1 cup milk 1/2 teaspoon salt 1 tablespoon butter 1 teaspoon vanilla 1/2 cup peanut butter 1/2 cups nuts (optional) Butter the sides of a 2 quart saucepan. In it combine sugar, milk, salt. Heat over medium heat , stirring constantly until sugar dissolves, and mix comes to a boil. Cook to a soft ball stage (238 degrees)stir only if neccessary. Remove from heat and add peanut butter, nuts if desired, and butter. add vanilla and beat well--pour quickly into buttered dish to cool.  Old Fashioned Peanut Butter Fudge 2 cup white sugar 1 cup brown sugar 1/8 tsp. salt 2 tablespoons light corn syrup 1 tablespoon margarine 3/4 cup canned milk Cook over medium until it forms a soft firm ball. Stir in a 7 oz. jar marshmallows and 1 teaspoon vanilla. Mix well. Add 2 heaping tablespoons of peanut butter. Mix fast and well. Pour into a buttered 9x13 inch pan.  Country Cooking Recipes Countryfixins2009@gmail.com http://12scsocialcommunity.com/profile/wandarawlins