Search Results for '("C'

[rottiedogs]

Portuguese Bread
Submitted by furbie on October 08, 2002 at 12:47 pm

DESCRIPTION
Portuguese Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Portuguese Bread
6 Cups Bread Flour
(or slightly more to bring dough to proper consistency)
16 ounces ice water
1 tablespoon salt
1 tablespoon sugar
2 tablespoons lard
2 tablespoons Wheat Gluten
4 packets dry yeast
Olive oil, to brush on loaves before baking

Grease a large bowl, and set aside.
Using the dough hook on an electric mixer, add all the ingredients except the flour and wheat gluten and mix thoroughly.
In a separate bowl, mix the flour and wheat gluten. Gradually add the flour/gluten mixture, one cup at a time, to make a fairly stiff dough.
Turn the dough out onto a lightly floured surface. Pound the dough ball down and knead, until smooth and elastic. There should be a little elasticity in the dough.
Shape dough into a ball and place it in a greased bowl. Flip it a few times to grease all sides. Cover the bowl with a damp cloth and place in a warm place. Let rise until the dough doubles in size (about 20 minutes.)
Grease another bowl. Remove the dough from the large bowl and punch it down. Cut dough in half to form two balls. Place each ball in a separate bowl. Cover each bowl with a moist cloth, place back in a warm spot, and let rise until the dough once again doubles in size -- about 30 minutes.
Lightly grease a cookie sheet and sprinkle with cornmeal. Do NOT preheat the oven.
Turn the dough out onto a lightly floured board. Shape into long, Cuban bread-style loaves. Place the loaves onto the baking sheet, seam-side down. Place in a warm spot and allow the loaves to rise for another 30 minutes.
Brush the tops with a little olive oil. Place in middle shelf of the COLD oven. Place a pan of boiling water on the bottom of the oven. Set the temperature to 400°F. Make 3 slashes, lengthwise on top of the bread. Bake the breads until they are crusty and done -- about 45 minutes.

[rottiedogs]

Porter Cake Variation
Submitted by schoolbaker on December 07, 2002 at 7:06 pm

DESCRIPTION
Porter Cake Variation

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
• 1 c. (2 sticks) unsalted butter
• 4 c. unbleached white flour
• 2 c. brown sugar, firmly packed
• 3 c. dark raisins
• 1 1/2 c. golden raisins (sultanas)
• 1/2 c. dried cherries or dried cranberries
apricot brandy to cover cherries or cranberries
• 1/2 c. chopped blanched almonds
• 1/2-1 c. homemade candied orange peel (recipe below)
• 4 eggs
• 1/2 c. Guinness at room temperature
• 1 t. baking soda, dissolved in a little Guinness

Let cherries & apricot brandy steep while preparing candied orange peel.

Preheat the oven to 250 degrees F.

With your hands, rub the butter well into the flour, in a (large) bowl. Add the rest of the dry ingredients. Mix well, using a wooden spoon. Beat together the eggs and Guinness (baking soda dissolved in Guinness) along w/ the cherries & apricot brandy (that the cherries were soaking in) and drained candied orange peel. Stir this into the flour mixture and blend thoroughly.

Put the mixture in a buttered Bundt Pan. Bake in the oven for about 2 hours, until nicely browned. When done, turn it out on a wire rack to cool. Mix the reserved orange syrup (reserved from candied orange peel recipe below) w/ 1/4 cup apricot brandy and brush on cooled cake

3-4 oranges
13 cups water, divided
2 cups sugar

Wash oranges and quarter. Remove peel gently with fingers. Heat orange peel and 6 cups water to boiling. Simmer 30 minutes; drain. Repeat process, cooking peel in another 6 cups water. With a spoon, gently scrape off remaining white membrane from peel. Cut peel into 1/4" dice. Heat 2 cups sugar and 1 cup water to boiling, stirring until sugar is dissolved. Add peel; simmer 45 minutes, stirring frequently. Turn mixture into strainer; drain thoroughly. Set aside orange syrup to mix w/ apricot brandy.

I would like to thank bookbag for the original Porter Cake recipe.

[rottiedogs]

Authentic Teriyaki Sauce
Submitted by polackeo on November 03, 2002 at 9:57 pm

DESCRIPTION
Authentic Teriyaki Sauce

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I am just writing this down because I found the Teriyaki Sauce in USA is not really Teriyaki Sauce. This recipe is the way we make in Japan. Very simple, you don't need honey or pineapple juice!!(which I was so much in shock when I looked at the ingredients label)

1tbs sugar
4tbs soy sauce
4tb mirin
4tbs sake

Just combine all the ingredients in a bowl. Mix well until the sugar dessolved.

That's it!

[rottiedogs]

Clay’s Key Lime Cream Pie
Submitted by Pen1954 on June 27, 2012 at 3:09 pm

DESCRIPTION
Big, Tangy, Key Lime Sugar Pie

SUMMARY
Yield 12 Servings File under Cream Pies, Key Lime Pie, Lime Pies

INGREDIENTS
Crust:

1 - 10 to 14 ounce box of lemon or vanilla wafer cookies
1/2 to 3/4 Cup of Macadamia nuts
4 Tablespoons of Key Lime Sugar
1/2 cup of Shredded Coconut
8 Tablespoons of melted butter

Key Lime Cream Filling:

**1 1/2 Cups of Key Lime Sugar**

6 - egg yolks
3 - Tablespoons of Key Lime Sugar
2 - 14 ounce cans of sweetened condensed milk
1 - Cup of fresh Key lime Juice
8 - drops of Key Lime Oil or Key lime essence ( I use Kermit's of Key West Florida, Key lime Oil - They have real cold pressed Key Lime Oil)
1 Cup of Sour Cream
1 Pint of cream
2 Tablespoons of Key Lime Sugar
3 Tablespoons of powdered sugar
1 tsp of Key Lime Juice
Key Limes for garnish

INSTRUCTIONS
This recipe is double portion sized for a large deep dish pie plate. You could cut the recipe in half or make two small pies. You must first get real Key Limes - Concentrated Key Lime Juice from the bottle does not have the same flavor as fresh because it has been cooked. Commercial Key Lime Pie makers who distribute Key Lime Pies thoughout the country many do not cook their pies because they say that cooking changes the flavor of the pie? So I would assume that no uncooked eggs have been added or they added sterlized powdered eggs to the mix? Also if you do use bottled Key Lime Juice you will only need half the amount as per recipe. You will need to get at least 30 Key Limes to make 1 cup of Juice. First Step: Food Processor - pour 1 1/2 cups of sugar into processor, wash Key limes, dry and zest 26 of the Key Limes into sugar. Incorporate zest into processor to make Key Lime sugar. The sugar will take on a nice Key Lime flavor and the zest is pulverized into the sugar. You may also add Key Lime Oil or Key Lime essence to this if you have it. This is probably the hardest part of making the pie but this added step enhances the flavor and is well worth the effort.

Making the Crust:

Pour 1 box of lemon wafer or vanilla wafer cookes into the food processor, blend until a nice course texture. (You may want to add a few drops of lime oil or essence if you are using vanilla wafers) Take out wafer crumbs and place into a large bowl. Add 1/2 to 3/4 cups of macadamia nuts into food processor, add 4 Tablespoons of Key Lime Sugar to Macacamia Nuts and blend until a nice fine course texture. Take out nuts and add to bowl. Mix in 8 Tablespoons of melted butter and 1/4 cup of coconut. Mix together and press into pie plate. Once formed - sprinkle the rest of the coconut on the bottom of the plate and place into oven at 300 degrees for 10-15 minutes. Take out and cool.

Filling:

In a bowl beat 6 egg yolks with 3 tablespoons of Key Lime Sugar until light and fluffy then start adding the two cans of sweetened condensed milk. Continue to beat until light and fluffy. Add the 1 cup of Key Lime Juice into mixture beat in until smooth. **This is where my recipe is different from most. I then add my filling into a double-boiler and heat mixture up until it reaches 180 degrees to make sure eggs are cooked. Allow mixture to cool. Once mixture is cooled beat in 1 cup of sour cream. Pour into pie plate and allow to set - usually overnight.

Cream Topping:

With a wisk, beat in 2 tablespoons of Key Lime Sugar, 3 tablespoons of powdered sugar with a teaspoon of key lime juice. Beat until desired - I like soft peaked. Layer over Pie or pipe around edges and garnish with half slices of Key Limes. Enjoy!!

***For a changed look in Key Lime Pie, try a layered look! Add 1/2 cup of Key Lime Juice, 1/2 cup of water, 1/2 cup of Key Lime Sugar from recipe, add cornstarch or I like to use non-flavored gelatin such as Knox to the mixture. Heat mixture and allow to set seimsoft. Pore over Key Lime Pie filling and allow to set. Mix 12 ounces of cream cheese to 1/2 cup of sugar or to your taste. Mix until fluffy, spread over semisoft Key Lime Jell. Spread cream topping as per recipe. You now have a layered Key Lime Cream Pie!!! I do not use artifical colors or dyes to the Key Lime Pie since true Key Lime is not green but has it's own true color. This recipe also works well with lemon and wild blueberry jell or huckleberry jell layered cream pie.

[rottiedogs]

Cook's Illustrated's Awesome Banana Bread
Submitted by paisleypark20 on October 21, 2003 at 10:22 pm

DESCRIPTION
Cook's Illustrated's Awesome Banana Bread

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
2 cups all purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups toasted walnuts, chopped coarse (optional)
3 very ripe, soft,darkly speckled large bananas, well mashed (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, lightly beaten
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick loaf pan; set aside.
Whisk flour, sugar, baking soda, salt and walnuts together in a large bowl; set aside.
Mix mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted into the center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Makes 1 9" loaf.

[Mike Nolan]

I've stopped searing beef, it really doesn't accomplish much except to make the edges more well done, as if they need that. (The myth about it 'sealing in the juices', which dates back to Von Leibig in 1850, has been thoroughly debunked, searing actually increases water loss.)

Something I haven't tried yet is to sous vide beef, Kenji Lopez-Alt suggests doing it in a beer cooler with water at 150 degrees. (For those who really must have grill marks, you can do that at the end.)

My older brother was in institutional food sales, he once showed me a catalog of par-cooked steaks that restaurants can order with this notation: grill marks optional.

[rottiedogs]

World’s Best Cookies Old Bakingcircle Member Recipe
Submitted by Naughtysquirrel on August 27, 2010 at 8:44 am

DESCRIPTION
Submitted by: CALAMITY
Category: Cookies, Brownies, Bars
Last Updated: 9/4/2005

SUMMARY
Yield 0 Source Calamity - OLD BC File under Calamity, coconut, cookies

INGREDIENTS
• 1 cup butter or margarine
• 1 cup oil
• 1 cup packed brown sugar
• 1 cup white sugar
• 1 egg
• 1 tsp. vanilla
• 1 tsp. salt
• 1 tsp. baking soda
• 3 1/2 cups flour
• 1/2 cup shredded coconut
• 1 cup crushed corn flakes
• 1 cup quick oats
• 1/2 cup chopped nuts

Cream together butter, oil, sugars, egg and vanilla. Mix flour, salt, soda together and then add to creamed mixture. Stir in remaining ingredients. Place on ungreased cookie sheet (I prefer using Parchment paper), flatten with a glass dipped in water and bake at 325 degrees about 13 minutes.

[rottiedogs]

Whole Wheat Sandwich Rolls
Submitted by Naughtysquirrel on October 09, 2010 at 10:07 am

DESCRIPTION
"The wholesome goodness of whole wheat adds its special flavor to these rolls."

SUMMARY
Yield 0 10 buns Source calico File under hotdog buns, hotdog pan, rolls, Whole wheat

INGREDIENTS
Hi. If you like whole wheat, here's a recipe for whole wheat sandwich rolls. This recipe came with the New England hotdog bun pan that I had ordered quite a few years ago. Hope this helps. - "calico"

3 1/2 cups (17 1/2 ounces) King Arthur Whole Wheat Flour (White or Traditional)
1/4 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dry milk
1/4 cup (3/4 ounce) soy flour (optional)
2 tablespoons dry lecithin or vegetable oil
2 teaspoons instant yeast
1 1/2 teaspoons salt
1 1/2 cups (12 ounces) water
1 tablespoon soft butter or vegetable oil

Place all the ingredients into your bread machine according to the manufacturer's directions, program for dough, and press start. Or follow the directions below.

Stir together all the dry ingredients. Add the butter and water and mix well. Knead the dough by hand or mixer until it becomes shiny and elastic, about 10 minutes by hand, 5 or more by mixer. Put the dough into a greased bowl, turn it over to coat, and set aside to rise for 1-2 hours. (The dough should double and be puffy looking.)

Turn dough out onto a work surface that's been lightly floured or greased with non-stick pan coating. Form the dough into a 6 x 15-inch rectangle. Place into the lightly greased hotdog bun pan. Grease the bottom of a clean baking sheet and place it on top of the pan so the rising dough will fill the pan evenly. Let rise 1 to 1 1/2 hours, until the dough has almost filled the pan.

Preheat your oven to 375°F. With the baking sheet still on top, bake the rolls for 18 minutes. Remove the baking sheet and bake a few minutes longer, if necessary to brown the rolls. Remove from the oven and cool on a rack for 5 minutes. Remove the buns from the pan and place on the rack to finish cooling. When completely cool, slice each bun down the middle horizontally, without cutting through the bottom; then separate into individual buns. Yield: 10 buns.

[rottiedogs]

Thin Cracker Crust - For Pizza
Submitted by Naughtysquirrel on August 09, 2010 at 5:40 am

DESCRIPTION
RandyD - is at it, again ;o)
Based on a recipe by DKM

SUMMARY
Yield 0 File under pizza, thin crust

INGREDIENTS
Thin Cracker Crust BakingCircle Member Recipe

Submitted by: RandyD
Category: Pizza, Focaccia, Flatbreads
Last Updated: 4/24/2006
Add to My Recipe Box

Based on a recipe by DKM

This recipe is from a friend of mine and is very unique. You almost have to have a scale to make this work right.

• 1 pound Unbleached Bread flour
• 2 teaspoon raw or Turbinado sugar or regular sugar
• 1 teaspoon salt
• 1 tablespoon plus 1 teaspoon Classico Olive oil or vegetable oil
• or Crisco zero trans fat
• 5.9 oz. warm water(90F) With a pinch of sugar
• 1 1/2 teaspoons instant yeast or active yeast

Measure the flour sugar and salt. Place the mixture in the mixing bowl then add the Oil. Measure the warm water and add the pinch of sugar and yeast then stir. Let mixture stand as the mixer runs for the next step. Run mixer on speed 1(Low speed) with the paddle attachment or regular mixer for 5 min. After the 5 minutes, pour the water, yeast mixture into the bowl very slowly. After adding the water mixture run the mixer on stir (low) speed for an additional 5 minutes. This will look strange and very dry. Remove from bowl and squeeze together to make a ball. Place in a bowl covered tightly with Saran wrap and leave on counter top overnight but 24 hours is better. I make mine in the late afternoon for supper the next night.

Roll out dough to about 20" in diameter which should get it around 1/16” thick. Place on 16" pizza pan then use the roller to cut off excess dough. Use a fork or docker to prick holes randomly on the bottom of the pan but not the sides. Before putting the toppings on, place the crust in a 475F oven on the bottom rack for 5 minutes. Remove and add toppings. Place back in the oven this time use the bottom shelf. Bake for 8 minutes then check but it will probably take 10 minutes. Remove when cheese just barely starts to brown. If you want, turn the pizza around at the 5-minute mark for even browning.

[rottiedogs]

Sock It To Me Coffee Cake
Submitted by Naughtysquirrel on October 19, 2010 at 7:35 pm

DESCRIPTION
it's a coffeecake

SUMMARY
Yield 0 Source swirth - OLD B C File under coffeecake, swirl, swirth

INGREDIENTS
Here is the recipe I use...this made the rounds back in the '70's and there are many versions on the web...each just a tad different...there is also a chocolate version...I'll try to find my printed out copy for the thread title...it is here in the BC archives.

Sock-It-To-Me Cake (Coffeecake)

Filling and cake:

1 pkg. yellow or butter recipe cake mix ( 18.25 oz)
2 Tbsp. light brown sugar
2 tsp. cinnamon (I use 3 tsp.)
1 cup finely chopped pecans (I use pecan meal)
1 cup sour cream
1/3 cup vegetable oil (I use canola)
1/4 cup water
1/4 cup granulated sugar
4 large eggs
1 tsp. pure vanilla extract

-----------------------------------------------
Glaze (I don't use glaze...too good without it)

1 cup confectioners sugar, sifted
2 Tbsp. milk

-----------------------------------------------

Preheat oven to 350 degrees, bake on center rack oven position. Lightly mist Bundt pan w/Pam, etc., and dust lightly w/flour. Shake out excess flour, set pan aside.

For the filling, place 2 Tbsp. cake mix, the brown sugar, cinnamaon a and pecans in a small mixing bowl & stir til well combined. Set aside.

Place remaining cake mix, sour cream, oil, water, sugar, eggs, & vanilla in large mixing bowl. Blend w/electric mixer for 1 min. on low speed. Scrape down bowl sides w/spatula...increase mixer speed to medium and beat 2 min. more, scraping down sides of bowl. Batter should look thick and smooth. Pour half the batter evenly into prepared pan, smoothing it out w/spatula. Sprinkle filling evenly over batter in the pan. Spoon remaining batter evenly over filling, smoothing out w/spatula. Place pan in oven.

Bake cake until golden brown and springs back when lightly pressed w/your finger, 50-55 min. Remove pan from oven and place it on wire rack to cool for 20 min. I tap the pan back and forth with my hands to loosen it all around and turn it out onto a foil covered cake board. Allow to cool completely, 30 min. or more.

For glaze, place confectioners sugar and milk in small bowl and stir til smooth. Spoon glaze over top of cake. Slice and serve.

INSTRUCTIONS
you can feel free to make whatever changes you like to the streusel recipe..it's all good....it's even good without the glaze and a sprinke of powdered sugar.....NS

comments
Submitted by seabeans710 on Thu, 2011-09-29 09:27.
I've been searching for a recipe similar to this with sour cream in it that I used to make back in the seventies. Made your version the other day and added cocoa powder to the struessel filling. Didn't use the glaze or powdered sugar. It was so moist and Yummy!!! Thanks so much. You had a chocolate version that followed that recipe but I can't seem to pull it up. Could you please re-post it? Thanks again.

[rottiedogs]

Roly-Poly a Shortcake
Submitted by Naughtysquirrel on August 11, 2012 at 7:16 pm

DESCRIPTION
fruit shortcake

SUMMARY
Yield 0 Source Marion Cunningham via frick - KAF Community File under dessert, Fruit, shortcake

INGREDIENTS
Hooray again for Marion Cunningham. I've been looking for this for a week and never found anything except an old photocopy of the original newspaper clipping -- from 1974. It's an oldie but goodie and perfect for any summer fruit -- except watermelon, I guess. 🙂

Roly-Poly

By Marion Cunningham, courtesy LA Times, August 11, 1994

James Beard used to teach this in all his classes. He preferred his rolled up lengthwise, resulting in a high biscuit to fruit ratio. An English Roly-Poly is filled with dried fruit, jam or molasses and served with crème anglaise. Strangely enough, there is NO OVEN temp or pan size specified. I bake it at 350F and it fills a 9 X 13” pan. It’s drop dead easy, colorful, delicious and not your usual summer dessert.

6 cups blackberries (I use peaches with some blueberries)
1 cup sugar
¼ tsp salt
Shortcake Dough
2 tbsp. butter, melted
1 cup heavy cream

Put berries in bowl and sprinkle sugar and salt over. Toss gently until all are well distributed.
Roll Shortcake Dough into rectangle about ½ inch thick. (should be approximately 14” long and 7” wide). Spread melted butter over Shortcake Dough, then cover with some of berries and roll up loosely. Place roll in center of baking dish and spoon remaining berries all around. Bake about 40 minutes, or until wooden skewer inserted in center comes out clean. Remove. Serve warm with heavy cream (or whipped cream or ice cream). 6 or more servings.

Shortcake Dough

2 cups flour
4 tsp baking powder
1 tsp salt
1 ½ tbsp sugar
5 tbsp. butter
2/3 cup milk

Mix dry ingredients toether in bowl. Cut in butter, then stir in milk, using just enough to hold dough together. Turn out onto floured board and knead 1 minute. Pat into ½ inch thickness and continue with recipe.

You may substitute any other fruit or berries. I generally use fresh peaches with a few blueberries (from the freezer) spotted in. Very colorful that way.

[rottiedogs]

Raspberry Ripple Cake
Submitted by Naughtysquirrel on October 19, 2010 at 4:15 pm

DESCRIPTION
it has raspberries and it's rippely

SUMMARY
Yield 8 pieces Source Submitted by: SAS on the OLD BC - Recipe by MOOMIE File under cake, moomie, raspberries

INGREDIENTS
Submitted by: SAS to the OLD BC

Last Updated: 3/11/2003

•

• 2 cups raspberry donut filling (* or make your own, see below)
• 2 1/4 cups flour
• 3/4 cup sugar
• 3/4 cup butter
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 egg, beaten
• 3/4 cup buttermilk

INSTRUCTIONS
Grease and flour a 9x13 baking pan.

• In a large mixing bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set 1/2 cup flour mixture aside for crumb topping. To remaining flour mixture, add baking powder, soda and salt; mix well. Make a well in the center.

• In a small bowl combine egg and buttermilk. Add all at once to the flour mixture. Stir just until moistened.

• Spread 2/3 of the batter over the bottom and 1” up the sides of the prepared pan. Carefully spread the filling on top of the batter in the pan. Spoon remaining batter in small mounds on the top of the entire surface. Sprinkle with crumb topping.

Bake in 350º oven to 30-35 minutes or until toothpick inserted in center comes out clean. Cook for a few minutes. Cut and serve warm.

• Makes 8 servings.

• *To make raspberry filling:
• 10-12 oz. package frozen raspberries
• 1/4 cup sugar
• 2 Tbls. cornstarch (if more is needed, dissolved in a little cold water.

• Heat on medium heat until thickened.

[rottiedogs]

Outback Bread
Submitted by Naughtysquirrel on August 09, 2010 at 5:09 am

DESCRIPTION
1 Petra and 2 Todd Wilbur

SUMMARY
Yield 0

INGREDIENTS
OUTBACK STEAKHOUSE BUSHBREAD with the option of food coloring or caramel coloring BakingCircle Member Recipe

Submitted by: Petra
Category: Yeast Bread/Rolls (not sourdough)
Last Updated: 7/11/2003
Add to My Recipe Box

Outback Steakhouse Bushman Bread

with food coloring or caramel coloring

This is a recipe clone of the populare Steakhouse chain.

Along with an entree at this popular steakhouse chain, comes a freshly baked loaf of this dark, sweet bread, served on it's own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? While you may notice the recipe includes instant coffee and cocoa, these ingredients will not give it it's deep dark chocolate brown color - not even close. Usually breads that are this dark -- such as pumpernickel or dark bran muffins -- contain caramel color, an ingredient often used in the industry to darken foods. Since your local supermarket will not likely have this mostly commercial product, we will make the caramel color from a mixture of three food colorings -- red, yellow and blue. Just be sure to get the food coloring in the little droppers so that you can count the drops as you measure. That's very important to getting the color just right. You may also opt to keep the color out. The bread will certainly taste the same, but will look nothing like the real deal. I suggest using a bread machine for the mixing and kneading, if you have one.

• Dough
• 1 1/2 cups warm water
• 2 tablespoons butter, softened
• 1/2 cup honey
• 2 cups bread flour
• 1 2/3 cups wheat flour
• 1 tablespoon cocoa
• 1 tablespoon granulated sugar
• 2 teaspoons instant coffee
• 1 teaspoon salt
• 2 1/4 teaspoons (1 pkg.) yeast

• Coloring
• 1/4 cup water
• 75 drops red food coloring
• 45 drops blue food coloring
• 30 drops yellow food coloring

• cornmeal for dusting

1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3.
2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. (http://www.topsecretrecipes.com)
Makes 8 small loaves.

Tidbits

It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking.

If you are able to find caramel color, you can use that with 1/4 cup of water in place of the food coloring formula described in the recipe. KAF has caramel color. Petra

INSTRUCTIONS

[rottiedogs]

Nestle’s Toll House Cookies Recipe From 1940 Newspaper
Submitted by Naughtysquirrel on July 29, 2012 at 3:42 pm

DESCRIPTION
original Toll House recipe

SUMMARY
Yield 0 Source Source: Nestle's ad in the Milwaukee Journal, May 21, 1940and posted to KAF br community member File under cookies

INGREDIENTS
Nestle's Toll House Cookies recipe from 1940 Newspaper

"How to make famous Toll House cookies.
From the famous Toll House Inn at
Whitman, Massachusetts, comes this
recipe for cookies that are taking
the country by storm. You never tasted
such a heavenly combination of flavors...
each bite with a delicious morsel of
Nestle's Semi-Sweet Chocolate and a
nugget of walnut meat in it. And it's
so easy if you follow this tested recipe.
Try it tomorrow."

1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs, beaten whole
1 teaspoon soda
1 teaspoon hot water
2 1/4 cups flour
1 teaspoon salt
1 cup chopped nuts
2 Nestle's Semi-Sweet Economy Bars (7-oz each)
1 teaspoon vanilla

"Important: Cut the Nestles's Semi-Sweet in
pieces the size of a pea. Cream butter and
add sugars and beaten egg. Dissolve soda in
the hot water and mix alternately with the
flour sifted with salt. Lastly add the
chopped nuts and the pieces of semi-sweet
chocolate. Flavor with the vanilla and drop
half teaspoons on a greased cookie sheet.
Bake 10 to 12 minutes in a 375-F oven.
Makes 100 cookies."

Source: Nestle's ad in the Milwaukee Journal, May 21, 1940
http://news.google.com/newspapers?id=CQMaAAAAIBAJ&sjid=8CMEAAAAIBAJ&pg=3...

[rottiedogs]

Moomie’s Recipes
Submitted by Naughtysquirrel on August 12, 2010 at 1:10 pm

DESCRIPTION
a collection from Ellen = dillsalittlegoatfarm.com

SUMMARY
Yield 0

INGREDIENTS
Ellen's Famous Burger Buns
1 cup water
2 tbsp margarine or butter
1 egg
3 1/4 cups flour
1/4 cup sugar
1 tsp salt
3 tsp. yeast

Optional ingredients include a tablespoon of dried minced onion, plus a half tsp onion powder. Gives a terrific onion-y flavor to your buns! Place all ingredients in the bucket of your bread machine. Select dough cycle. Press start. Allow machine to complete it's cycle. Dump risen dough onto a lightly floured surface. Divide into 8 pieces. Take each piece, and slap it, hard! Flatten into hamburger bun shapes. Place on greased cookie sheets. Cover, let rise 40 to 45 minutes. Preheat oven to 375º. Bake buns for 12 to 15 minutes til golden. Remove to wire racks to cool. We enjoy these buns split, buttered and toasted on a hot skillet for burgers. They are fabulous for your favorite sandwich filling!

Karen Noll...baking circle member kindly worked up directions for making the dough in her food processor. A HUGE thanks to Karen!

Don't Need to Knead? Make Ellen's Buns in the Food Processor!
Place flour, sugar, salt and instant yeast in the bowl of the food processor (7-cup or larger model) fitted with the steel blade. Pulse ingredients briefly to combine.
Add the egg and butter or margarine, and pulse briefly again to combine.
With the motor running, add the water (90 - 95 degrees) slowly through the feed tube just until a rough dough ball forms, usually about 20 seconds. Stop the machine, check the consistency of the dough (it should be slightly sticky), and adjust water/flour if necessary. Process for an additional 20 seconds, for a total processing time of no more than 45 seconds to avoid overheating your dough.
Place in a slightly oiled bowl or dough rising bucket, cover loosely with plastic wrap, and let rise for about an hour until doubled in bulk.
Continue with directions for shaping and baking.

Notes:
To include your favorite variations:
Dry flavorings (like onion powder or Penzey's Foxpoint seasoning) should be added with the flour;
If you are using honey or molasses instead of sugar, add with the butter and egg;

Dinner Rolls from this dough
This dough can also be used to make the best dinner rolls! Divide into 12 pieces. Shape into balls. Place in a greased 9 x 11 inch baking pan. Cover, let rise 40 to 45 minutes. Bake at 375º, 15 to 18 minutes til golden.
The Best Loaf of White Bread!

For a fabulous loaf of bread, I credit Shirley Seigrist for her bold experimentation! Shape dough into a traditional loaf. Place in a greased large 9" aluminum loaf pan. Let rise 40 to 45 minutes til loaf rises above the lip of the pan. Preheat oven to 350º. Bake loaf for 30 minutes or til golden. Remove to wire rack to cool, brush outer surface of loaf with butter. This is a fabulous loaf of squishy white bread! Enjoy!
Favorite Variations from King Arthur Baking Circle Friends
From Barb; She substitutes one cup of wheat flour for one cup of white flour. She also likes to add 2 eggs rather than one, for favorite dinner rolls.
For sandwich buns, Barb adds 1 cup of oatmeal to the basic dough, then shapes according to directions.
Another favorite is to substitute 2 tablespoons honey for the sugar, and while shaping, flattens one side in asiago cheese, and places the cheese side up on the baking sheets.
From Glory; Her favorites are the onion flavorings. She loves to add Foxpoint seasoning from Penzey's, onion powder or onion salt while omitting the regular salt. She also loves to top them with charnuska and toasted onion bits for a tasty as well as pretty finish!
From Furbie; She loves to make bread sticks! She gently rolls the dough into a rectangle, brushes it with olive oil, then sprinkles it with sesame seeds on half, poppy seeds on the other half. She takes her pizza wheel, slices the dough into strips, lays them out onto parchment paper lined baking sheets. After baking for 10 minutes at 450º they turned out wonderfully crispy! She also suggests Pec/Romano cheese and freshly ground black pepper!
Sandipcbeach also likes to substitute one cup of whole wheat flour for one cup of all-purpose flour. She also reduces the sugar to 2 Tbsp. She also loves to use the Foxpoint seasoning in them!
ElaineL's favorite version is to use 1 1/2 cups of whole wheat flour and 1 3/4 cups of all-purpose flour. She loves the results she gets from this version!
Maddie adds 1/2 cup of instant mashed potato flakes and 2-4 tbsp more water. She added the 1 tsp of onion powder to this version---baked it into a traditional loaf for a super loaf of bread, perfect with soups and stews!!! Her family loved it!
Naschol enjoys making "Pigs in the Blanket" with this dough. She also adds mustard and minced onion to each wiener before rolling it with the dough.
Judy Kitchens made the buns using half whole wheat flour and half spelt flour. They turned out perfectly!
Karen Greene, also known as Bookbag to her friends on the King Arthur Baking circle, enjoys substituting King Arthur's Irish Whole meal Flour for half the all-purpose flour before shaping according to the directions. She's also working on another variation, with more to come!
Chanticleer uses 100% white whole wheat, freshly ground along with honey and molasses as the sweetener. She reduces the amount of sweetener a little and adds 1 tsp diastatic malt powder to the mix. She also enjoys brushing them with a bit of garlic oil and presses in a bit of dried onion before baking.
Judiec adds 2 tsps fox point seasoning and 2 to 2 1/2 ounces of roughly chopped sundried tomatoes. She also cuts back on the salt just a bit. Judie is having an incredibly difficult time keeping up with order from friends and family with this variation! ha!

Cinnamon Raisin Swirl Bread
1 1/4 cups water
2 tbsp butter
3 1/4 c. flour
1/4 c. sugar
1 1/2 tsp salt
1 tsp ground cinnamon
1 3/4 tsp bread machine yeast or instant active
3/4 c. raisins
Place all ingredients in dough bucket of your bread machine. Dough setting. Allow to run it's cycle.
After it has completed it's cycle, dump dough onto floured surface. Roll into a 15 x 7 inch rectangle. Brush lightly with milk or water. Sprinkle with a mixture of cinnamon/sugar. 1/2 c.sugar, 2 tsp cinnamon. Roll up jelly roll style, seal edges, place in greased loaf pan. Allow to rise for 35 to 45 minutes. Bake in pre-heated 375 degree oven for 35 to 45 minutes or til golden brown. Glaze with a cinnamon glaze.
Mix until thin enough to drizzle;
Glaze
1/2 c powdered sugar
1/4 tsp ground cinnamon
1 1/2 to 2 tsp water

Cinnamon Rolls
1 cup water
2 tablespoons margarine or butter, softened
1 egg
3 1/3 cups flour
¼ cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast
Place all ingredients in bucket of your bread machine Select dough cycle, allow machine to complete cycle dump dough out onto a lightly floured surface roll into an 18x9 rectangle spread with 2 tablespoons softened butter or margarine mix together ½ cup sugar and 3 teaspoons cinnamon, sprinkle over entire surface of dough, starting with short side roll jelly roll style slice into 9 equal rolls place in a greased 13x9 inch pan cover, let rise 30 to 40 minutes til doubled Bake in a 375º oven for 25 to 30 minutes or until golden brown. Drizzle with glaze while still warm.
Glaze
Mix 1 cup powdered sugar,
½ teaspoon vanilla &
1 to 2 tablespoons milk
until smooth & thin enough to drizzle.

Caramel Pecan Rolls
The dough is basically the hamburger bun dough with extra sugar. Here it is;
Dough
1 cup water
1 egg
2 tbsp butter, softened
3 1/4 c. flour
1/2 c. sugar
1 tsp salt
3 tsp instant yeast
Topping
1/2 cup softened butter
3/4 cup brown sugar, packed
2 tbsp maple syrup
2/3 cup coarsely chopped pecans
1/2 cup granulated sugar
2 tsp cinnamon
Place dough ingredients in bucket of bread machine. Select dough. Allow machine to complete cycle.
Grease a 13x9 inch baking pan. In a bowl combine the 1/2 cup butter, brown sugar and maple syrup. Spread into the pan using a rubber spatula. Sprinkle chopped pecans over entire surface. Set aside.
Dump out onto lightly floured surface. Roll out into a 15x10 inch rectangle. Spread with 2 tbsp softened butter. Sprinkle with a mixture of 1/2 c. sugar and 2 tsp cinnamon. Roll up jelly roll style. Slice into twelve rolls. Place each roll on top of the mixture in the pan. Cover, let rise about 30 minutes.
Preheat oven to 375. Bake 22 to 27 minutes til golden. Remove from pan and invert onto a serving dish.

Ellen's Famous Danish
1 cup milk
4 Tbsp butter, softenend
1 egg
1 tsp vanilla
3 1/2 c. flour
1/2 c. sugar
1 tsp salt
3 tsp yeast
Put all ingredients in your bread machine. Dough cycle. Allow to complete cycle. The dough will peak at about 3/4 of the bucket due to the high fat and sugar content of the dough. Dump dough out onto lightly floured surface. Roll into a 12x16 inch rectangle (approx). Cut into 16 strips (I used a pizza wheel for this--easy!) Take two strips, place them end to end and press together well, you'll make one long strip. On greased baking sheet, make swirled danishes. Holding dough in the air, allow one end to begin to coil on the sheet, continue coiling (snail like) till you have a round. Tuck in the loose end. Repeat with the rest of the strips. Cover, let rise 20 to 30 minutes---this will not rise super high at this stage, which is okay! It will out do itself in the oven! With a greased spoon, well out the center of each danish, fill with your choice of filling. Putting your filling in a pastry tube and piping it in makes a nice and super easy way of doing this step. (I use fruit flavored do-nut filling I purchase at a local bakery supply. You can use pie filling, jelly, or home made fruit filling! These are also lucious with cream cheese filling, and a bit of fruit filling on top!) Cover let rise while preheating oven 375º, about 10 to 15 minutes. Bake 13 to 14 minutes til golden. Remove to wire racks to cool Glaze with Vanilla Glaze----1 cup powdered sugar, 1/2 tsp vanilla, 1 1/2 to 2 tbsp milk. Stir well, til glaze will drizzle easily! Makes 8 luncheon plate size danishes! Really big! Yummy!!!
Enjoy!

Ellen's Hawaiian Bread
1/2 c. water
1/2 c. pineapple juice
1 egg
1 tsp vanilla
2 tbsp butter
3 cups flour
1/3 c. brown sugar
1 Tbsp instant potato flakes
1 tsp salt
pinch of ginger
3 tsp yeast
Place all ingredients in the bucket of your bread machine. Select dough. Allow machine to complete it's cycle.
Traditionally Hawaiian bread is made in round free form. I like to put it in a greased 9 inch round cake pan to help control it. However you choose, grease the vessel of your choice. Place dough into/onto pan, cover, let rise about 45 minutes til double. Preheat oven to 350º. Bake approx 30 minutes til golden.
If shaping into rolls, bake at 375º for 12 to 15 minutes to golden.
Enjoy!

Ellen's KA Potato Raisin Loaf
This recipe began as a potato roll...flavored with dill and onion. Well...I'm not a big fan of dill in my bread. yeah...I know...wierd...but true! Anyway, the rolls are really really good and moist! I was hungry for some raisin bread, had some leftover mashed potatoes...so, I threw this loaf together. And wow! What a loaf! Thanks to KA for a great potato roll recipe, that was a great springboard for a fantastic loaf of raisin bread!
Here it is;
Ellen's KA Potato Raisin Loaf
1/3 c. water
1/3 c. goat's milk (or just regular milk)
2 Tbsp butter
1/2 c. leftover mashed potatoes (or make some from instant)
1 1/2 tsp buttery sweet dough flavoring
3 c. flour
2 Tbsp sugar
1 1/2 tsp salt
1 tsp cinnamon
2 tsp instant yeast
1/2 c. raisins
Place all ingredients into the bucket of your bread machine. Dough setting. Allow machine to complete it's cycle. Dump dough out onto lightly floured surface, shape into loaf. Place in greased large loaf pan. Cover, let rise 25 to 30 mins. Preheat oven to 350º. Bake for 30 to 35 minutes til browned.... Turn out onto wire wrack to cool completely.

Yummy Chocolate Cake
4 squares of unsweetened chocolate (1 ounce each)
1 c. boiling water
2 c. sugar
1/2 c. shortening
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1 tsp salt
1/2 c. sour milk (1tsp white vinegar in milk to sour)
In mixing bowl, stir chocolate and water until blended. Cool. Add the sugar, shortening, egg and vanilla; mix well. Combine flour, soda and salt; gradually add to the chocolate mixture alternately with milk. Pour into prepared pans. Bake at 350º for 30 to 35 minutes or til toothpick inserted in center comes out clean. Cool completely.
Frosting
1 1/2 c. sugar
1/3 c. milk
2 squares unsweetened chocolate, melted
2 tbsp shortening
1 tbsp light corn syrup
1/4 tsp salt
2 tbsp butter or margarine
1 tsp vanilla
Combine first six ingredients in a saucepan; bring to a boil. Boil for 1 1/2 minutes; remove from the heat. Set pan into a larger pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat 10 minutes longer or til frosting is desired spreading consistency. Frost cake!
You can substitute oil for the shortening in the cake if desired.

Pumpkin Chip Muffins
2 eggs
1 cup sugar
8 oz pumpkin pulp or acorn squash pulp
3/4 cup vegetable oil
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup semi-sweet chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil til smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three fourths full. Bake at 400 degrees for 16 to 20 mins. or til muffins test done. Cool in pan 10 mins before removing to a wire rack. Yeild 12 muffins.
These are absolutely delicious! My family loves them!

Power Cookies
2 c. brown sugar (packed)
2 c. sugar
3/4 c. softened butter or margarine
1 c. shortening
4 eggs
2 tsp vanilla
3 1/2 c. flour
2 tsp salt
2 tsp soda
3 c. oatmeal
2 c. coconut
2 c. raisins
1 c. chocolate chips
1 c. chopped nuts
Cream together brown sugar, sugar, margarine and shortening. Beat in eggs and vanilla. Combine flour, salt, and soda; beat into first mixture. Add remaining ingredients, mix well. Drop by teaspoon onto cookie sheets. Bake at 350 for about 8 minutes or til golden.
This makes a HUGE batch of cookies! My stand mixer is a real life saver on this!
I also use this recipe to make our favorite oatmeal raisin cookies. I leave out the chocolate chips and nuts and add an extra cup of raisins to the dough. And bake as above. Yummy!

Peanut Butter Bars
1/2 c. butter or 100% margarine, softened
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. creamy peanut butter
1 egg, beaten
1 tsp vanilla
1 c. flour
1/2 c. quick cooking oats
1 tsp baking soda
1/4 tsp salt
1 c. semi sweet chocolate chips
Icing;
1/2 c. powdered sugar
2 tbsp creamy peanut butter
2 tbsp milk
In a mixing bowl, cream butter, sugars and peanut butter. Add egg and vanilla; mix well. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Spread into a greased 13x9x2 baking pan. Sprinkle with chocolate chips. Bake at 350º for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients. Drizzle over bars. Yield 3 to 4 dozen.

Old Fashioned Oatmeal Bread
1 1/2 pound loaf
1 c. milk
1/4 c. molasses
2 tbsp butter or margarine
3 c. flour
1/2 c. oats
1 1/4 tsp salt
2 tsp yeast

Put everything in your bread machine. You can select the white bread setting or just do the dough. If you do the dough cycle--dump out onto lightly floured surface---and shape as desired. Into a nice loaf or into dinner rolls---or yummy buns! The possibilities are endless! Oh, and goat's milk is lovely in this bread!

Old Fashioned Honey Wheat Bread
This is my grandmother's recipe. One of the few I have. She shared it with her senior citizens group before she died---and each of us girls got a cook book.
Old Fashioned Honey Wheat Bread

1 1/2 c. water
1 c. cream style cottage cheese
1/2 c. honey
1/4 c. butter or margarine
5 1/2 to 6 cups flour
1 c. whole wheat flour
2 tbsp sugar
3 tsp salt
2 pkgs yeast
1 egg
Heat first 4 ingredients in saucepan til very warm (120 to 130 º). Lightly spoon flour into measuring cup; level off. Combine; warm liquid, 2 c. flour and the remaining ingredients in large bowl. Beat 2 minutes at med speed. By hand, stir in remaining flour to make stiff dough. Knead dough on well-floured surface until smooth and elastic, about 2 minutes. Place in greased bowl. Cover; let rise in warm place til doubled in size, 45 - 60 minutes. Grease two, 9x5 or 8x4 inch bread pans. Place in greased pans. Cover, let rise until light and doubled in size. 45 - 60 mins. Heat oven to 350º. Bake 40 - 50 minutes until deep golden brown. Remove from pans, brush tops with butter or margarine.
Okay----now for MY bread machine method!
3/4 c. water
1/2 c. cottage cheese
1/4 c. honey
2 TBSP butter
3 c. flour
1/2 c. whole wheat flour
1 TBSP sugar
1 1/2 tsp salt
3 tsp instant yeast
1 egg
Put all the ingredients in your bread machine. Select dough. Allow machine to complete it's cycle. Dump out onto floured surface---shape and place in a greased 9x5 inch loaf pan (this bread gets really big!) Let rise 30 to 40 minutes. Preheat oven to 350º-----bake for 40 to 50 minutes til deep golden brown! Brush loaf with melted butter---allow to cool on wire rack---but first you must eat the heal! LOL
It's tough for us to eat two loaves of bread---even one as delicious as this---so I've cut the recipe in half---but still bake it in a traditional pan in the oven. I do NOT like bread machine crust! This is much better!
Enjoy!

Ellen's Chocolate Chip Cookies
3 sticks of butter or margarine (1 1/2 cups) softened
1 1/4 c. sugar
1 1/4 c. brown sugar
1 tablespoon vanilla
2 eggs
4 1/2 c. flour
2 tsps baking soda
1 tsp salt
2-12 oz pkgs semi sweet chocolate chips (4 cups)
Heat oven to 350º. Cream together butter, sugars, vanilla, and eggs. (a note on margarine--do not use a "water added product"! It will ruin your cookies! Use Fleishmann's original or Walmart's Great Value! Both are the real deal!) Stir in flour, soda, and salt. Stir in chocolate chips. (I use my Kitchen Aid stand mixer to do this dough. It makes a large batch--and it is STIFF!!!)
Drop by rounded TABLESPOONS (we like big cookies! :@) ) about 2 inches apart onto ungreased baking sheets.
Bake 12 to 15 minutes or til light golden brown. (12 minutes is perfect for me) Cool slightly; remove from cookie sheet after 1 minute. Cool on wire racks. About 3 1/2 dozen.

Elsie Wierenga's Date Bread
1 package chopped dates
1 1/2 cup boiling water
2 tsp. baking soda
Put above together in a non-reactive pan, set aside.
1 Tbsp butter
1 1/2 cup sugar
1 egg
Cream the above ingredients well; add date mixture, mix well.
Mix in the following ingredients;
2 3/4 cups flour
1/2 tsp salt
1 tsp vanilla
Pour into an 8x4 inch loaf pan. Or do as grandma did and pour into clean soup cans. Bake at 350º til done. About 50 minutes for the loaf pan.

Elsie Wierenga's Chocolate Fudge
2 cups sugar
2/3 cup evaporated skim milk
12 large marshmellows or 1 1/2 cups miniature marshmellows
1/2 cup butter
few grains of salt
Combine the above ingredients in saucepan, bring to a boil, stirring for 5 minutes. Remove from heat and quickly add;
1 cup chocolate chips
1 cup chopped nuts
1 tsp vanilla
Mix well, but quickly. Pour into an 8x8 or 9x9 inch pan. Let cool til firm. Does not need to be refridgerated.
From my sister Mary;
For peanut butter fudge, mix in a handful of peanut butter chips with your cup of chocolate chips. The 5 minute timing is not clear, practice til you get it perfect. I've found that, if I wait til it just starts to bubble around the edge before I count down the 5 minutes, it works well. If you pull it off the heat too soon, it doesn't set up as well; if you wait too long, it will set up in the pan, while you're mixing in the chips and nuts. Aunt Wilma said, "Relax. Even Grandma messed up a batch now and then!" Now, I've experimented a little and these are the results; you can chop up baking chocolate to equal 1 cup instead of using chips. I've used German chocolate for a change, semi-sweet is the perfect substitute in a pinch, and unsweetened makes a dark chocolate fudge