|Key Lime Fudge
cup butter or margarine (1/2 stick)
2 1/2 cups sugar
2/3 cup evaporated milk (or small 5 oz can)
10-12 oz White Chips
6-7 oz Marshmallow Creme or Marshmallow Fluff
cup Key Lime juice
1/2 cup almonds or Macadamia nuts
1/4 teaspoon Rum extract
1 teaspoon lemon extract
|Line a 9x9" pan
with aluminum foil and set aside. Place White Chips, extracts,
and nuts into pyrex glass dish (or a 3-quart saucepan) and set
aside. Set butter aside to warm. Heat milk at Medium setting
until warm then add sugar. Bring to a rolling boil (Medium-High)
while stirring constantly with a hand mixer (or wooden spoon).
Add marshmallow creme and butter and mix until creamy. And the
Key Lime juice. Bring back to a boil for 5 full minutes by the
clock (start timing once the boil resumes). The mixture will
start to turn a little brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little (down to
medium from medium-high) and continue to stir. Remove from heat
and pour hot mixture over chips without scraping the sides of
the hot saucepan. Mix until chips are melted then mix in nuts.
Pour into prepared pan. Cool at room temperature. Remove from
pan, remove foil, cut into squares.
Note: You my substitute Marshmallow Creme or Marshmallow
Fluff for 2 cups of mini-marshmallows.
If recipe is doubled then use a very large saucepan since the
marshmallow creme will expand when heated. Boil for 8 minutes (by
the clock) after the boil resumes instead of the usual 5 minutes.
Key Lime juice is acidic and will cause the milk to curl. While
uncosmetic, it should not effect the fudge's ability to set.
1/2 cup stick margarine
1/2 cup granulated sugar
1 egg, slightly beaten
1/2 cup cocoa
1 teaspoon Vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup all-purpose flour
1/2 cup low-sugar cherry pie filling
2 tablespoons mini chocolate chips
Preheat the oven to 325°F. Spray an 8x8-inch baking pan with
nonstick cooking spray. In a medium saucepan, melt the margarine.
Add the sugar and stir until smooth and slightly cooled (about 2
minutes). Blend in the egg. Add the cocoa, Vanilla, baking
powder and baking soda. Stir until the cocoa is fully
incorporated (about 1 minute). Add the flour and stir just until
smooth (about 1 minute). Spread the batter in the prepared
baking pan and top evenly with pie filling. Bake until the top
becomes slightly crusty, 8 to 10 minutes, then sprinkle on the
chocolate chips. Bake until a toothpick inserted into the center
comes out clean with a few moist crumbs, about 8-10 minutes.
Yield: 16 servings.
2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
4 teaspoons baking powder
3 tablespoons shortening
grated rind of 1 orange
3/4 cup milk
Preheat oven to 425°F. Mix dry ingredients; cut in shortening.
Add grated orange rind. Add milk to dry ingredients. Mix
completely. Turn dough onto floured board. Pat to 1/2 inch
thickness. Cut with small cutter. Put into greased baking pan.
Before putting into oven, dip bottom of beverage glass into
orange juice; press down intotop of each biscuit. Bake and serve
at once. Makes 2 1/2-3 dozen (about 36 cookies).
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included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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