Fantasy Fudge
Saturday, November 27, 2004
Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here. Makes about 36.
INGREDIENTS:
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla
DIRECTIONS:
Traditional Method:
Combine sugar, margarine and milk in heavy 2 1/2 qt. saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13x9 inch pan. Let cool and serve.
Microwave Method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape b owl.Continue microwaving on HIGH 12minutes stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square pan or 13x9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Personally, I think butter makes a better candy, and I'm in favor of double boilers...
colours fill my life with wonders ♥ @ 9:15 PM
Coconut Sour Cream Cake
"A simple cake with a sour cream coconut frosting. A light, refreshing dessert." Original recipe yield: 1 - four layer 9 inch round cake.
You can bake in a sheet cake. The only variation that make in this recipe is if made into a sheet cake you let the cake cool a few minutes and then poke holes in the top with a fork and drizzle a can of cream of coconut on top and it will soak into the cake then add frosting. It makes a very moist delicious cake. To make it simple and easy, you can leave the split layers and all that stuff. That is for you girls that is into making those beautiful stacked cakes.
INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1 teaspoon almond extract
2 cups sour cream
1 3/4 cups white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 cups flaked coconut
DIRECTIONS:
Grease and flour two 9 inch pans. Prepare cake mix as directed by manufacturer, adding almond extract. Bake according to instructions on package. When cake is cool, remove from pans and cut in half, horizontally.
To make the filling, mix together the sour cream and sugar in a medium sized bowl. stir in 1 1/2 cups of the coconut. reserve 1 cup of this mixture and spread the rest between the cooled cake layers. Fold whipped topping into the remaining filling, frost the outside of the cake. Sprinkle the remaining coconut over the top of the frosted cake.
Refrigerate from 1 to 3 days before serving.
Labels: Cake and Muffins
colours fill my life with wonders ♥ @ 9:12 PM
Mile-High Mud Pie
INGREDIENTS:
36 NABISCO FAMOUS Chocolate Wafers, finely crushed (about 2 cups crumbs)
1/4 cup (1/2 stick) margarine or butter, melted
3 cups chocolate ice cream, softened
1/2 cup KRAFT Hot Fudge Microwavable Sundae Topping
3 cups coffee ice cream, softened
1 cup thawed COOL WHIP Whipped Topping
DIRECTIONS:
PREHEAT oven to 350°F. Mix 1-1/2 cups of the crumbs and the margarine until well blended; press firmly onto bottom and up side of 9-inch pie plate. Bake 5 minutes; cool.
SPREAD chocolate ice cream into prepared crust. Sprinkle with 1/3 cup of the remaining crumbs; drizzle with topping. Top with coffee ice cream. Freeze 2 hours or until firm.
SPRINKLE with remaining crumbs. Let stand at room temperature 10 minutes before cutting into 12 slices to serve. Top with the whipped topping just before serving. Store leftover pie in freezer.
colours fill my life with wonders ♥ @ 9:10 PM
Pumpkin Dump Cake
INGREDIENTS:
1 (29 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 cup sugar
1/4 tsp. pumpkin pie spice
1/2 tsp. cinnamon
3 eggs
1 box yellow cake mix
1 cup pecans (chopped)
1 cup butter or margarine (melted)
DIRECTIONS:
Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into 9x12 greased baking dish. Sprinkle the dry cake mix evenly over the pumpkin mixture, and then sprinkle on pecans. Drizzle melted butter over the top. Bake at 350 for 1 hour. Cool. Top with whipping cream, and enjoy
Note: You might have to cook about twice as long as indicated but well worth the effort.
Labels: Cake and Muffins
colours fill my life with wonders ♥ @ 9:08 PM
Banana Pudding
"A quick and easy banana pudding recipe - enjoy!" Original recipe yield: 1 - 9x13 inch dish. If you do not like sweet then omit the condensed milk.
INGREDIENTS:
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
DIRECTIONS:
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Labels: Desserts and Sweets
colours fill my life with wonders ♥ @ 9:07 PM