Simple and Easy Fudge

1 cup butter
12 ounces semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla extract
1 1/4 cups evaporated milk
4 cups white sugar


1. Line a 13x9 inch baking dish with foil and butter the foil.

2. In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.

Peanut Butter Fudge

4 cups white sugar
1 12 oz can evaporated milk
1 cup butter
1 cup peanut butter (crunchy if prefered)
1 (7 ounce) jar marshmallow creme

1. Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.

2. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

3. Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Divinity

2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract


1. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.

2. Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.

3. Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

Rocky Road Fudge Bars

1/2 cup butter, melted
1 (1 ounce) square unsweetened chocolate, melted
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
3/4 cup chopped walnuts


1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 cup butter, softened


1/4 cup chopped walnuts
1 cup semisweet chocolate chips
2 cups miniature marshmallows


1/4 cup butter
1 (1 ounce) square unsweetened chocolate, chopped
1/4 cup milk
3 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a medium saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from the heat and add 1 cup sugar, 1 cup flour, baking powder, vanilla, 2 eggs and walnuts. Stir until well blended. Spread evenly into the bottom of the prepared pan.

3. For the next layer, in a medium bowl, beat the 6 ounces of cream cheese (reserve 2 ounces of the package of cream cheese for the next layer) with the 1/2 cup of sugar, egg, 2 tablespoons of flour, 1/2 teaspoon of vanilla, and 1/4 cup of butter. Mix until fluffy and smooth. Spread evenly over the first layer.

4. Sprinkle the 1/4 cup of chopped nuts and chocolate chips over the second layer. Bake for 25 to 35 minutes in the preheated oven. Then sprinkle the miniature marshmallows over the top and bake for 2 minutes longer.

5. Begin to prepare the icing while the bars are in the oven. In a medium saucepan, melt together the 1/4 cup of butter, 1 square of chocolate, remaining 2 ounces of cream cheese and 1/4 cup of milk. Remove from heat and stir in 3 cups of confectioners' sugar and 1 teaspoon of vanilla. Beat until smooth. Pour over the marshmallows and swirl together. Refrigerate until firm, cut into squares.

Rum Balls (just for Clown)


1 5 oz can evaporated milk
1 cup semisweet chocolate chips
1/2 cup Rum
1 16 oz package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling


DIRECTIONS

In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips in evaporated milk stirring frequently until smooth.

Remove from heat and stir in the crushed vanilla wafers and Rum until well blended.

Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar.

Store covered in the refrigerator.

BACARDI® Rum Balls

1/4 cup BACARDI® Gold Rum
2 cups ground walnuts
1 1/2 cups vanilla wafer crumbs
1/2 cup honey
Confectioners' sugar


DIRECTIONS

1. In a medium bowl, combine walnuts and wafer crumbs.

2. Stir in BACARDI® Gold and honey. Shape into 1-inch balls.

3. Roll in confectioners sugar.

4. Store in tightly covered container.

Carmel Pretzel Nut Popcorn

INGREDIENTS

8 cups broken salted pretzels
20 cups popped popcorn
4 cups dry roasted peanuts
3 cups brown sugar
3/4 cup light corn syrup
1 1/2 cups butter
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract


DIRECTIONS

1. Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside.

2. In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.

3. Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.

Chewy Caramel

INGREDIENTS

1 cup butter or margarine
1 pound light brown sugar
1 14 oz can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract



DIRECTIONS

1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.

2. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Butternut Kisses

INGREDIENTS

1 cup butter, softened
1 cup white sugar
2 eggs, beaten
2 tablespoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ground walnuts
60 milk chocolate candy kisses, unwrapped


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, sugar, eggs and vanilla.

3. Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.

4. Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.

Easy Sugar Cookies

INGREDIENTS

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract


DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Soft Sugar Cookies

INGREDIENTS

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

3. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Rum Sugar Cookies


INGREDIENTS

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
2 eggs
1 cup white sugar
1 teaspoon rum flavored extract
1/2 teaspoon almond extract
1/8 teaspoon ground nutmeg

DIRECTIONS

1. Mix together flour, baking soda, salt, baking powder, and butter until the mixture resembles cornmeal.

2. Combine eggs, sugar, rum extract, almond extract, and nutmeg until well mixed. Pour the egg mixture into the flour mixture. Stir until well blended. Divide the dough into two equal halves. Refrigerate the dough for 2 hours.

3. Preheat the oven to 350 degrees F (175 degrees C).

4. Place dough on a lightly floured surface. Roll the dough out until it is 1/8 inch thick. Using a cookie cutter cut the dough into cookies (whatever shapes you please). Place the cookies on an ungreased baking sheet.

5. Bake 7 to 9 minutes. When cookies have cooled frost generously with Rum Flavored Icing.

Cinnamon Sugar Cookies

INGREDIENTS

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 cup white sugar
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract

1/2 cup white sugar
2 1/2 tablespoons ground cinnamon

DIRECTIONS

1. Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.

2. Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.

3. Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

Five Flavor Pound Cake

INGREDIENTS

1 cup butter, softened
1/2 cup shortening
3 cups white sugar
5 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon rum flavored extract
1 teaspoon butter flavored extract
1 teaspoon vanilla extract

1/2 cup white sugar
1/4 cup water
1/2 teaspoon coconut extract
1/2 teaspoon rum flavored extract
1/2 teaspoon butter flavored extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.

2. In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.

3. Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.

4. Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.

5. To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

Easy Pie Crust

INGREDIENTS

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water


DIRECTIONS

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Fried Apple Pies

INGREDIENTS

2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil

DIRECTIONS

1. Peel and dice apples. Add sugar and cinnamon. Cook in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce.

2. Sift flour and salt together. Cut in the shortening. Add water and mix with fork.

3. Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).

4. In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.

5. Heat oil in a large skillet on medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown. Drain on paper towels. Sprinkle with confectioners sugar.

Upside Down Caramel Apple Pie


INGREDIENTS

1 pastry for a 9 inch double crust pie
4 Granny Smith apples - peeled, cored and sliced
1 tablespoon lemon juice
1/4 cup packed brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
1/3 cup chopped pecans
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.

2. Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.

3. Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.

4. Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.

Apple Pie


INGREDIENTS

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft

Pumpkin Pie

INGREDIENTS

1 (9 inch) unbaked pie shell
1/4 cup chopped pecans
3 2/3 cups pumpkin puree
1 egg
14 ounces sweetened condensed milk
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup butter
1/2 teaspoon ground cinnamon


DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).

2. When making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing.

3. Blend the egg, pumpkin and condensed milk. Pour mixture into the unbaked pie shell.

4. Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.

5. Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Let pie cool before serving.

Pecan Pie

INGREDIENTS

1 (9 inch) pie shell
3/4 cup white sugar
3/4 cup light corn syrup
3 eggs, beaten
1 teaspoon vanilla extract
1 pinch salt
1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.

3. In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell.

4. Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.

Sweet Potato Pie

INGREDIENTS

1 pound sweet potatoes
1/4 cup butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
1 teaspoon orange zest
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1 recipe pastry for a 9 inch single crust pie
1 egg
2 tablespoons dark corn syrup
2 tablespoons brown sugar, packed
1 tablespoon butter, melted
1/2 teaspoon maple flavored extract
1 cup chopped pecans



DIRECTIONS

1. Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl.

2. Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.

3. Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C).

4. While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.

5. Bake for another 25 minutes until set.

Sweet Potato Pecan Pie

INGREDIENTS

1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 eggs
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 2/3 cups light cream
3 tablespoons butter, softened
2/3 cup packed brown sugar
2/3 cup chopped pecans


DIRECTIONS

1. Bake sweet potatoes until tender, peel and mash. Make sure all lumps are removed, straining if necessary.

2. Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.

3. Bake in preheated oven at 400 degrees F (205 degrees C) 45-55 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on rack.

4. To make Caramelized Pecan Topping: Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.