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Fudge

I just love Fudge! It’s one of my favorite holiday treats. I make it every year in December. The only thing about fudge, I like chocolate and my husband likes peanut butter. Actually, wait, that’s not a problem. I get to eat all the chocolate fudge myself. Well, this year, I don’t. My 7yr old discovered my fudge and she likes it too. And of course, she prefers the chocolate.

I’ve played with my recipe over the years, and finally found something that I like. It’s easy, virtually fail-proof, and tastes great!

Chocolate Fudge

2 Cups Sugar
2/3 Cups Milk
1 8oz jar marshmallow creme
1 tsp vanilla extract
1 cup chocolate chips (I used half semi- sweet and half dark chocolate)

1. Grease a 9×9 cake pan with unsalted butter. Set aside.

2. Combine sugar and milk in a pan on the stove. Cook over medium-high heat until mixture reaches 236 degrees F (soft ball stage). Stirring constantly.

3. Remove from heat and stir in marshmallow creme, vanilla extract, and chocolate chips until completely combined.

4. Pour into a greased 9X9 pan and let cool.

Super easy.

fudge

Peanut Butter Fudge

2 Cups Sugar
2/3 Cups Milk
1 8oz jar marshmallow creme
1 tsp vanilla extract
1 cup peanut butter (I use creamy because no one in my family likes chunks, use chunky if you want the little peanut pieces in your fudge)

1. Grease a 9×9 cake pan with unsalted butter. Set aside.

2. Combine sugar and milk in a pan on the stove. Cook over medium-high heat until mixture reaches 236 degrees F (soft ball stage). Stirring constantly.

3. Remove from heat and stir in marshmallow creme, vanilla extract, and peanut butter until completely combined.

4. Pour into a greased 9X9 pan and let cool.

That was easy, wasn’t it? Actually, it’s the same recipe just with the chocolate and peanut butter swapped out.

Want something a little different? Feel free to add nuts or other non-melting mix-ins to your fudge. Or swap out that 1 cup of peanut butter for something else melty or creamy and see what happens.

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Meringues

I love meringues! And this recipe is so easy to make. I make them every time I have extra egg whites. In this case, I had 10 extra egg whites after making my pudding so I made a triple batch. That’s a LOT of meringues!

Meringues
3 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1 cup sugar

Have egg whites at room temperature. Add vanilla, cream of tartar, and dash salt. Beat to soft peaks. Gradually add sugar, beating till very stiff peaks form. (Meringue will be glossy.)

Cover baking sheet with wax paper. Drop spoonfulls of meringue onto paper. Bake meringues at 275 for one hour. Turn off heat and let dry in the oven with the door closed for about 1 hour.

Makes about 3 dozen.

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Banana Cream Pie

There’s just something about a good banana cream pie. I tried out this pudding recipe earlier this year and loved it.

The pudding takes 5 egg yokes and since I doubled the pudding recipe for this pie I ended up using 10 egg yokes. And with my 10 extra whites I made meringues. I now have a house full of meringue cookies! (the meringue cookie recipe is coming up next)

Banana Cream Pie

Nilla Wafers for crust

4 bananas thinly sliced

Pudding
2              C whole milk

¾             C heavy cream

½             C sugar

3              T cornstarch

2              T flour

¼             t salt

5              large egg yolks

¼             C unsalted butter cut into ½” cubes

1              t vanilla extract

(double this for group sized pie)

Topping
2              C whipping cream

8              T sugar

¼             t rum flavoring

  1. Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Add butter and vanilla, whisk until smooth. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours.
  2. Line bowl with nilla wafers. Put ½ cup pastry cream evenly over bottom of bowl. Layer half of the bananas. Spread ¾ cup pastry cream over bananas, layer the rest of the bananas. Spread the remainder of the pastry cream over bananas.
  3. Beat whipping cream, sugar, and rum flavoring until medium-stiff peaks form. Spread over pastry cream and serve.
Posted on

Meringues

I love meringue cookies! This recipe is easy and turns out just right for me every time.

Meringues
3 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1 cup sugar

Have egg whites at room temperature. Add vanilla, cream of tartar, and dash salt. Beat to soft peaks. Gradually add sugar, beating till very stiff peaks form. (Meringue will be glossy.)

Cover baking sheet with wax paper. Drop spoonfulls of meringue onto paper. Bake meringues at 275 for one hour. Turn off heat and let dry in the oven with the door closed for about 1 hour.

Makes about 3 dozen.

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Sugar Cookies

Here’s the first of my favorite holiday snack recipes.

I’ve been hunting for a decent sugar cookie recipe for years. I finally found one a few months ago. It was in an old Better Homes and Gardens Cookbook that I picked up at a yardsale about a year ago.

I’ve made it several times and it turns out right every time 🙂 Maybe I’m just really picky about my sugar cookies but I’m really happy to have found this recipe!

Sugar Cookies
2/3 cup shortening (I usually use 1/3 cup butter and 1/3 cup shortening – the shortening is necessary for the right texture)
3/4 cup sugar
1 tsp vanilla
1 egg
4tsp milk
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt

Thoroughly cream shortening, sugar, and vanilla. Add egg; beat till light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture.

I form 1in balls, roll them in sugar and then use my thumb to press them flat in the center (makes a slight well for icing).

If you want to roll them, divide dough in half, chill for 1 hour. On lightly floured surface roll to 1/8 in thickness. Cut with cookie cutters.

Baking instructions are the same for balls or shapes. Bake on greased cookie sheet at 375 about 6 to 8 minutes. Makes 2 dozen.