Fudge

Peanut Butter Fudge

by Grace Whitnah

2 1/2 C. Sugar

3/4 C. Evaporated milk

Mix the first two together and stir over medium heat until you reach a rolling boil.  Let boil for 5 minutes and remove from stove.

Add:

1 1/4 C. Peanut Butter

1 - 7oz jar of marshmallow cream

Stir until well blended and then place in greased dish.  Place in fridge until set.

This dish needs to remain in fridge when not being served.

Creamy Chocolate Fudge

by Darilyn May

In large bowl mix:

2  12-oz pkg. semi-sweet chocolate chips

1 7-oz jar of marshmallow cream

1/2 lb. butter (2 sticks)

Mix together and bring to boil on medium heat:

4 1/2 C. sugar

1 can evaporated milk

Boil for 9 minutes stirring constantly.

Then pour into large bowl above and stir until everything has melted.

Add 2 C chopped nuts (optional)

1 tsp. vanilla

Blend for a few minutes using electric hand mixer

Pour into large greased 9x13 pan.

A glass pan seems to work the best for me.

Gifts from the Kitchen

What a fun morning we had. Thanks to everyone who came and all those who so graciously gave us the wonderful tips that you did for making inexpensive gifts for Christmas. Here are some of the highlights of our morning:

Rachael showed us how to make Kettle Korn. She uses a whirlyjig (I think that's how you spell it) or you can make it on the stove if you shake it constantly.

Rachael's Kettle Korn

1/4 Cup oil
1/4 cup popcorn
1/2 cup sugar

Put it all in the pan over medium high heat and when the first one pops start shaking vigorously or turning the handle until it finishes popping. Rachael puts it in containers from the dollar store and delivers them to friends and neighbors with a card.

Stephanie's tortilla snowflakes

Take a tortilla and microwave for a few seconds until just soft. Then fold it like you would a piece of paper for cutting a snow flake and cut your snowflake. When done fry it in some oil on the stove and then drizzle melted white chocolate over it, let set for a few minutes and then sprinkle with powdered sugar. Very beautiful.

My battery died at this point so I dont have anymore pictures. Julie showed us some dipped pretzels in caramel and chocolate that tasted really good. Merilee showed us some adorable packaging that I wish I had pictures of. We all left inspired to go home and try a few new things in our kitchen.

Cherry Eggnog Tea Bread

Bread

3/4 cup maraschine cherries, chopped and well drained
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp ground nutmeg
3/4 tsp. salt
1 cup granulated sugar
3/4 cup butter softened
3 eggs
1 cup eggnog

Glaze

1/2 cup powdered sugar
3-4 tsp. eggnog
1/4 cup toasted sliced almonds

Preheat oven to 325. Pray bottom of your loaf pan with cooking spray. Chop your maraschino cherries and lay on paper towel and pat dry. In a medium bowl combine four, baking powder, nutmeg and salt. Set aside. Beat together your sugar and butter on a high speed of electric mixer until mixture is light and fluffy. On medium speed add eggs one at a time, beating until blended. Add one third of the flour mixture, beating on low speed just until combined. Beat in half of the eggnog. Add another one third of the flour mixture, the remaining eggnog, and then the remaining flour mixture beating after each addition just until combined. Gently stir cherries into batter, pour batter into pan.

Bake one hour, 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan for 5 minutes. Lossen sides of loaf. Remove from pan to cooling rack and cool completely.

For glaze mix powdered sugar and eggnog until smooth. Drizzle half of the mixture over the cooled loaf. Sprinkle evenly with almonds. Drizzle remaining glaze over almonds.