Fantasy Fudge

Ingredients: 

6 cups sugar
1 1/2 cup margarine
1 1/3 cup evaporated milk
2-12oz. pkg. Hershey chocolate chips
1-14 oz. jar marshmallow cream (or 2-7 oz. jars)
1 tbsp. vanilla (Madagascar)
1 cup chopped nuts (optional)

Directions: 

Combine sugar, margarine and milk. Bring to a boil and boil for 5 minutes. Remove from heat and stir in chocolate chips until melted. Add marshmallow cream and mix well. Last stir in vanilla and nuts.

Pour into a large buttered cookie sheet. Cool until firm.

~You can use Pam for oiling the pan, just a light spray. Or if you don't want the oiled pan tin foil works really well also.
~It's pretty important to only use chocolate chips. I used chocolate chunks before and it did not work.

~Enjoy~

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Streusel Top Peach Pie

Ingredients: 

Filling:
4 cups sliced and peeled peaches
1/2 cup powder sugar
1/3 cup flour
1/2 tsp. cinnamon
Topping:
3/4 cup flour
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/3 cup margarine or butter
*pastry for 1 bottom pie crust

Directions: 

Bake at 375 degrees for 40-45 min.

Prepare pastry and put into pie pan. pie crust

Combine filling ingredients, then put them into the pie crust. Mix melted butter and other topping ingredients, then sprinkle over the top of the pie.
Bake for 40-45 min. until topping is golden brown.

~Two 29 oz. jars of canned peaches or 4 cups of frozen peaches (thawed and well drained) can be substituted for fresh peaches.

Creamy Frosting

Ingredients: 

1 cup crisco shortening
1/4 tsp. salt
1 1/2 tsp. flavoring
2 egg white
7 cups powder sugar (this is exactly one bag full)
milk as needed

Directions: 

Cream the shortening until light. Add the salt, flavoring and egg whites. Beating well after each addition. Then add the powder sugar gradually, blending well after each addition. Continue until frosting reaches the right consistency. If too thick then add some milk. You want it to be light a fluffy but not floppy.

~This is my favorite frosting to use with decorating tips.
~Goes wonderful with this white cake too. white cake

White Cake

Ingredients: 

1/2 cup margarine
1 1/3 cup sugar
1 tsp. vanilla, or any flavoring (Madagascar vanilla)
2 1/4 cup flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1 cup milk
3 egg whites, beaten

Directions: 

Blend together margarine, sugar and vanilla. Mix dry ingredients together. Add alternately with milk to the margarine, sugar and vanilla mixture. When it's well blended fold in the beaten egg whites with a spatula.

Bake in 2 8" or a 9"x13" greased and floured pan. Bake at 350 degrees for 25 minutes.

~This cake is really good with Almond extract as the flavoring.
~My favorite icing for this cake is a creamy white frosting. This icing is wonderful to use with decorating tips. creamy frosting

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Yummy Flavors (purchase at Chefs Catalog) More great flavors!

Funnel Cake

Ingredients: 

2 eggs lightly beaten
1 1/2 cup milk
1/4 cup packed brown sugar
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
oil for frying
powder sugar for dusting
funnel for batter

Directions: 

Combine eggs, milk and brown sugar. Mix flour, baking powder and salt; then beat into egg mixture until smooth. In an electric skillet or deep fryer heat oil to 375 degrees.

Cover the bottom of the funnel with your finger then fill with 1/2 cup of batter. Take finger away and make swirly patterns in the hot oil. Fry for 2 minutes on each side or until brown. Drain on paper towel, then dust with powder sugar.

Pancakes

Ingredients: 

3 cups flour
1 tbsp. baking powder
1 tsp. salt
2 tbsp. sugar
1 egg
1 cup milk
2 1/2 cups flour

Directions: 

Mix together and pour batter onto a frying pan. Turn when brown.

~These were the pancakes I ate when growing up.

Ruth's Homemade Bread

Ingredients: 

1 cup milk
2 cups water
1 1/2 tbsp. yeast
1/4 cup oil
1/4 cup sugar
1 tbsp. salt
5-6 cups flour

Directions: 

Makes: 2 loaves

Take the milk and water and warm in microwave until very warm, but doesn't burn your finger. Add sugar, then the yeast to a nice warn liquid and let sit for about 5 minutes. Add the salt to the flour and mix. Then add the oil and yeast mixture to the flour and mix. Kneed for maybe 5 minutes. Put into 2 loaf greased loaf pans and bake at 350 degrees.

~Enjoy~

Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.

Scotch Oat Cakes

Ingredients: 

1 cup flour (1/2 whole wheat if desired)
1 tsp. baking powder
1/2 tsp. salt
2 cups rolled oats (I use 1 minute quick oats)
1/2 cup butter or margarine
milk or water

Directions: 

Using a fork or pastry cutter rub butter into dry ingredients. Add 1/4 cup to 1/3 cup milk or water to make a dough that can be rolled out thinly. Divide dough into 4 or 5 balls and roll each out to an 8" circle. Cut each circle (I use a pizza cutter) into 8 slices. Lift off the counter top with a spatula and put on a cookie sheet. Bake at 375 degrees for about 15 minutes, until slightly browned.

~I serve these with Haggis (coming soon)
~Also very good served warm with butter and jam

Pizza Cutter (purchase at Chefs Catalog)

Rolling Pin (purchase at Sur La Table) I love the old fashion wooden rolling pins.

Pastry Cutter (purchase at Sur La Table) This is my favorite style of pastry cutter.

Corn Bread (Frontier Pies)

Ingredients: 

1/2 cup margarine
1 cup + 3 tbsp. sugar
2 eggs
1 3/4 cups milk
7/8 cup cornmeal
7/8 cup flour
2 tbsp. baking powder
1 tsp. salt

Directions: 

Use: 9"x13" pan

Mix together and bake at 360 degrees for 20-25 minutes. Stick a toothpick in the center and if it comes out clean your corn bread is ready.

Drizzle with butter and honey.

~This is a recipe my sister in law got from a restaurant (Frontier Pies) in Montana. It's a bit of a sweeter corn bread.

9x13 Cake Pan (purchase at Sur La Table) This pan would work great for this recipe.

Pie Crust

Ingredients: 

1 1/2 cup flour
1 tsp. salt
2/3 cup margarine (Do Not Melt)
1/4 cup cold water

Directions: 

Makes: 2 bottom crusts or 1 top and 1 bottom

Put the flour in a large bowl. Add salt and very cold water. (Makes the pastry more flakey) Cut the margarine into the flour, then use a pastry cutter to mix. When margarine is chopped up pretty well you can use your hands to finish mixing. Then divide into 2 piece and roll out for your pie pan.

~trick to not ripping your crust is when you get it rolled out fold your crust in half, then into quarters. Take and transfer to your pie pan and lay out~

~ take your extra pie crusts chunks from the side of the pie and sprinkle sugar mixed with cinnamon, then bake at 350 degrees for 8 minutes ~ A wonderful treat~

Rolling Pin (purchase at Sur La Table) I love the old fashion wooden rolling pins.

Pastry Cutter (purchase at Sur La Table) This is my favorite style of pastry cutter.

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