Simple Fudge

            Butter

            1 ½ c. sugar

            2/3 c. half-and-half or light cream

            ½ c. butter

            6 oz. 60-percent-cocoa chocolate,

            chopped or 6 oz. (1 cup) semisweet chocolate pieces

            ½ c. silvered almonds, or chopped walnuts toasted (optional)

            1 tsp. vanilla

           

1.      Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan.  Butter foil; set aside.

2.      Butter sides of a heavy 2-quart saucepan. (Without a heavy pan, the mixture will overcook and separate.)  In saucepan medium-high heat for 2-3 minutes or until mixture boils.  Reduce heat to medium; continue cooking for 10 minutes.  Boil slowly and stir constantly (mixture should not brown).

3.      Remove pan from heat.  Add chocolate and nuts (if desired) and vanilla. Stir until mixture is melted and combined.  Beat by hand for 1 minute.

4.      Spread fudge evenly in prepared pan.  Score into squares while warm.  Cover and chill for 3-4 hours or until firm.  When firm, use foil to lift from pan.  Cut fudge into squares, than cut each in half to make triangles.  Store tightly covered in the refrigerator before serving.  Makes about 2 pounds (64 pieces.)       

Original Recipe Credit:  Better HOmes and Gardens Annual Recipes 2003 pg. 22 

                                                                                             Thank you for reading,

                                                                                                                 Marriah N.

  

Chocolate Cake

1 c. Pamela’s Mix (or all-purpose flour)

            1 c. sugar (xylitol, coconut sugar, or organic dehydrated cane juice)

            ½ c. unsweetened cocoa powder

            ½ tsp. baking soda

            ¼ tsp. baking powder

            ¼ tsp. salt

            ¾ c. milk

1/3 c. cooking oil

1 tsp. vanilla extract

1 egg

Sifted powdered sugar (optional)

           

1.                            Preheat oven to 350° F.  Grease and lightly flour a 9x1 ½ - inch round or 8x8x2-inch baking pan.

2.                            In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Add milk, oil, and vanilla.  Beat with an electric mixer on low speed just until combined.  Beat on medium speed for 2 minutes.  Add egg and beat 2 minutes more.  Pour batter into prepared pan.

3.                             Baking four 30-35 minutes or until a wooden tooth pick inserted near center comes out clean.  Cool cake in pan on wire rack for 10 minutes.  Remove cake from pan.  Cool thoroughly on wire rack. To serve, sprinkle with powdered sugar.  Makes 8 servings.

            ORIGINAL RECIPE CREDIT: Better Homes and Gardens Annual Recipes 2004 pg. 79.


                                                                                                  Thank you for reading,
                                                                                                                      Marriah N.

Butterscotch Pudding

            2/3 c. coconut sugar

            ¼ c. cornstarch

            ¼ tsp. salt

            2 ½ c. milk

            4 large egg yolks

            2 tbsp. unsalted butter, cut into pieces

            1 tsp. vanilla extract

           

1.      Place a fine-mesh sieve over a medium bowl; set aside.  In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.  Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch.  Whisk in egg yolks.

2.      Whisking constantly, cook over medium heat until the first large bubble forms and sputters.  Reduce heat to low; still whisking, cook 1 minute.  Remove from heat; immediately pour through sieve into bowl.  Stir butter and vanilla into hot pudding.

3.      Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days.  Before serving, whisk pudding until smooth; divide among four serving dishes.

NOTE:  If you want to make plain vanilla just use regular sugar instead of coconut sugar, and if you want chocolate pudding add 1/3 c. unsweetened cocoa powder to the sugar, cornstarch, and salt. Also as a side note, the coconut sugar is what makes this pudding taste like butterscotch.

ORIGINAL RECIPE CREDIT:  Martha Stewart.

                                                                                       Thank you for reading,

                                                                                                               Marriah N.

Cinnamon- Raisin Mini Muffins

            1 ¾ c. Pamela’s Mix

            ½ c. sugar (remember add a bit extra if baking with coconut sugar.)

            1 ½ tsp. ground cinnamon, divided

            ¾ c. chopped raisins

            1 ¼ plus 2 – 3 tbsp. whole milk, divided.

            ½ c. butter, melted

            1 large egg, lightly beaten

            1 c. confectioner’s sugar

            NOTE: The confectioner’s sugar is for the glaze which is optional.

            1.  Preheat oven to 350°.  Spray a 24-cup mini muffin pan with nonstick baking spray; set aside.

            2.  In a medium bowl, combine flour, sugar, and 1 tsp. cinnamon.  Stir in raisins to coat.

            3. In a separate bowl, whisk together 1 ¼ cup. milk, melted butter, and egg.   Add milk mixture to flour mixture, stirring just until dry ingredients are moistened.

 Spoon batter into prepared pan.  Bake for 20 – 25 minutes, or until a wooden pick inserted in center comes out clean.  Cool in a pan for 10 minutes; remove to wire rack and cool completely.

            4.  In a small bowl, combine confectioner’s sugar, remaining ½ tsp. cinnamon, and remaining 2 tbsp. milk.  Add addition 1 tbsp. milk, if needed.  Spoon icing into a squeeze bottle; Drizzle on tops of muffins.

          Original recipe credit goes to Southern Lady magazine.

                                                                                                             Thank you for reading,

                                                                                                                                  Marriah N.

 P.S. If you cannot have milk try using unsweetened almond milk, or unsweetened rice milk, in your baking, you cannot taste it and it really makes some recipes richer in flavor.