Hot Fudge Sauce for ice cream sundaes
1 x12ozs semi sweet chocolate chips
1 stick ( 40zs) unsalted butter
1/2 cup whipping cream
1/3 cup sugar
Melt in a heavy bottomed saucepan, until well mixed and smooth.
remove from heat and stir in:
1 tsp vanilla extract
pinch of sea salt.
Cover and chill
This can be made up to 3 weeks ahead and stored in a well sealed container in the fridge and just heat up to use.
use with any flavored ice cream
Place ice cream scoops in glasses, top with hot fudge sauce and sprinkle with chopped nuts, sprinkles or and garnish with whole roasted nuts or candied fruit, or whipped cream.
* Variation use white chocolate chips for white fudge sauce, same with the butterscotch chips and chocolate mint chips..use you imagination.
Also for grown up tastes..add 2 tbsp hard liquor to finished product.
This is much better than anything store bought as it does not have fillers
Cream Cheese Dainties makes 4 dozen
1/2 cup butter softened
4 ozs cream cheese softened
1/2 cup sugar
1/4 tsp almond extract
Cream together until light and fluffy.
Stir in
1 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
Until combined.
Remove from bowl and chill for 2 hours
With a teaspoon roll into balls and roll into:
2 cups crushed toasted rice cereal.
Place on an ungreased cookie sheet.
Press down lightly with tines of a fork
Bake 350F for 12-15 mins
remove from oven and allow to cool for 3 mins then cool on a wire rack
each cookie may be topped with a toasted almond/or chopped almonds/nuts
CHEESE STRAWS
MAKES ABOUT 5 DOZ.
1 cup all purpose flour
1/2 tsp baking powder
1 cup (4ozs) shredded sharp Cheddar cheese
1/2 cup butter
3 tbsp cold water
In a large bowl, add the flour & baking powder mix well then cut in the butter and cheese using 2 knives or a pastry cutter...to coarse meal.
Sprinkle water over flour mix and stir with a fork until all ingredients are just moistened ( using a fork keeps the mix light).
PREHEAT OVEN 400F
Shape into a rectangle and roll out to 1/8th inch thick and cut into 2 1/2 x 1/2 inch strips.
Place on un greased cookie sheet and bake 12 MINS OR UNTIL CRISP
COOL ON WIRE RACKS AND STORE IN AIR TIGHT CONTAINER.
Moravian Spice Cookies
Amish speciality makes 5 dozen
4 1/4 cups all purpose flour (or 50:50 with whole wheat)
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
Sift well together in a large bowl,
add the sugar and mix well
1 cup firmly packed brown sugar
1cup butter
Cut the butter in using knives or a pastry cutter.
1 1/2 cups molasses
1/2 tsp vinegar
Add the vinegar and molasses gradually mixing well,
remove from bowl and separate and wrap in waxed paper.
Chill dough overnight.
Next day
Preheat oven 350F
bring back to room temp and using half the dough, roll on a floured board to 1/8th inch thick.
Cut out using cookie cutters.
Bake on greased cookie sheets for 10 mins
Cool on wire racks
Butter Nut Fingers
2 cups all purpose flour (or 50:50 with whole wheat)
5tbsp sugar
1tbsp water
1tbsp vanilla extract
1 cup chopped pecans/walnuts
PREHEAT OVEN 350F
Cream butter and sugar, add the flour and dredged nuts, vanilla and water.
Using a tsp roll into date shaped pieces.
Bake for 20 mins
Roll in powdered sugar while still warm( optional)..cool on wire racks
Bran-Apple Squares Makes 20 pieces
1 cup bran flakes
1/2 cup raw wheatgerm
1/2 cup non fat milk powder
1/2 tsp baking powder
2 large eggs beaten
1/2 cup packed brown sugar
1/2 cup shredded fresh apples
2tbsp neutral oil
1 tbsp honey
2tsp vanilla extract
1/2 cup chopped pecans or walnuts
Lightly greased a 9x 9 x 2inch baking dish (use a non-stick spray if you wish)
In a large bowl mix together the first 4 ingredients
In another bowl mix together the eggs, apples, sugar, honey vanilla and oil
Add to the dry ingredients and mix well.
Stir in the nuts and then fold into the pan.
smooth the top and bake 25mins middle oven
cool in pan on a wire rack..cut into small squares
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