Mix with hands until creamy. Refrigerate 1 hour then make into 3/4" balls. Bigger is fine too if that's what you prefer. Melt 1/2 bag of chocolate chips and 2 tbsp. crisco. Stir every 30 seconds until all chips are melted. Then dip the balls in the chocolate covering it half way up. I usually do this with a tooth pick. It leaves a hole in the top so when your done you can drizzle a bit more chocolate on top. Keep refrigerated.
~These look really nice put into mini candy cups.
~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!
Melt together chocolate and margarine in a heavy 2 quart sauce pan over low heat. Gradually stir in boiling water. Continue cooking over medium heat, stirring constantly until mixture boils. Stir in sugar and corn syrup. Bring to a boil, stirring constantly. Remove from heat. Cool 5 minutes. Stir in salt and vanilla. Serve warm or cold. If it gets sugary just reheat in microwave.
Cream butter, gradually adding sugar. Combine well on medium speed. Add eggs 1 at a time beating well after each addition. Add flour and cream alternately beginning and ending with flour. Add vanilla. Pour into any bunt pan and bake about 50 min.
Cool in pan for 15 minutes.
~Make sure to spray the bunt pan with Pam.
~My favorite thing with this cake is strawberries mixed with sugar or chocolate sauce. Chocolate Sauce (It's amazing when you put both on it too)
The story about this cake was my mother in law made it for the first time and under cooked it. So that left the center a bit gooey. It tasted a bit like cake batter. We all loved it. From that time on we always undercooked it and it became know as the ooey gooey cake. This is the cake I make every year for my birthday. So don't let it cook too long. It may not need 50 minutes depending on the bunt pan you use. The tooth pick you stick in the middle should come out a bit gooey. If you don't like gooey then cook away. It tastes like a wonderful pound cake.
~Yum Yum!
Bunt Pan (purchase at Chefs Catalog) This is the Bunt pan I use and really like for this recipe.
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!
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!
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.
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
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!
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.
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.
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