Fantastic Fudge - With Variations

It's time for Christmas candy again, so I have listed here for your enjoyment my slight modification of the classic Fantasy Fudge recipe that USED to be on the back of the Jet-Puffed marshmallow creme jar before they CHANGE it :P

Favorite Fudge

3 c. sugar
3/4 c. butter
2/3 c. evaporated milk (1 small 5-oz can)
1 1/2 c. semi-sweet chocolate chips (3/4 of a standard package)
1 - 7 oz jar marshmallow creme
1 tsp. vanilla extract

Bring sugar, butter, and milk to a rolling boil for five minutes, stirring constantly. This is essential to prevent the milk from scorching on the bottom of the pan. Remove from heat and stir in vanilla, marshmallow creme, and chocolate chips. Pour into a greased 9"x 13" pan that has been lined with parchment or waxed paper. Cool or chill until firm; lift out of the pan and cut into one inch squares. Store in an airtight container.

Note: this recipe contains milk. If you intend to store it for longer than a few weeks, pop it in the freezer to keep it from molding.

Variations:

Deep Dark Fudge with Pecans
Increase the chocolate chips from 1 1/2 cups to 2 full cups and use dark chocolate or bittersweet chocolate instead of standard semi-sweet chips. Add a cup or more of finely chopped pecans with the chocolate chips.

Milk Chocolate Fudge
Substitute milk chocolate chips for the semi-sweet ones. WARNING: This is quite sweet!

A Symphony of Fudge
Increase the chocolate chips from 1 1/2 cups to 2 full cups. Can substitute milk chocolate or dark chocolate. Stir in a full two cups (8 oz by weight) of chopped toffee bits and a cup or more of chopped almonds. Note: this is my favorite variation.

Other common additions:
Chopped candy canes
Shredded Coconut

I have personally never made peanut butter fudge, but I would imagine that you would substitute peanut butter for the marshmallow creme, or make it in two layers. I have also toyed with the idea of substituting different types of "chips" for the chocolate: i.e., vanilla chips, butterscotch chips, or white chocolate. However, since I am personally fond of chocolate fudge, I have never quite gotten around to it.

Hope you enjoy this recipe as much as I do. This is my mainstay of Christmas candy. On non-tired years I also make divinity, date balls, and sweet candied fruit "cake" (not to be confused with fruitcake). This year I am making three varied batches of fudge, our family's traditional apple pie supper for Christmas Eve, and hopefully my husband's favorite tradition: hot homemade cinnamon rolls for Christmas Morning breakfast.

Believe it or not: Simple Curried Pumpkin Soup

In my experimentation looking for cost effective, yumminess to serve to my children and husband, I came across an idea that I played with until it was decidedly un-nasty. It is, in fact, quite good, if you can get your head around the pre-conceived notion that pumpkins were invented for pies.

Simple Curried Pumpkin Soup

1/2 small onion, minced
large lump of butter or margarine, approximately 4 tablespoons
1/2 can (approximately 1 cup) pureed pumpkin
1 can cream of mushroom soup
1 can water

1/2 - 1 tsp curry powder
fresh cracked pepper

Melt the butter over medium heat and saute the onions until they are tender and just starting to caramelize on the edges. Stir in the pumpkin and soup, blending all together. Whisk in the can of water until the mixture is completely homogeneous. Blend in the curry powder and a fresh turn or two of the pepper mill. Turn down the heat and allow to simmer on low for at least 15 minutes to blend the flavors. Pour into soup bowls and serve with buttery crackers on the side.

I've considered publishing my own cookbook, considering all the original recipes I've got under my hat. Opinions?

Cheesecake-Filled Pumpkin Loaf

Here is the recipe I invented for the Bethel Fall Fest silent auction:

Cheesecake-Filled Pumpkin Loaf

3 c. sugar
1 c. cooking oil
4 eggs
2 tsp. baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
2 tsp vanilla extract
2/3 c. water
1 15-oz can pumpkin
3 1/3 c. all-purpose flour
-----
instant cheesecake mix
12 oz can evaporated milk, very cold

Preheat the oven to 350 degrees Fahrenheit and spray two loaf pans with non-stick spray. In a large mixing bowl, add the first 12 ingredients in order, one at a time, until well blended. Pour the batter evenly into the two loaf pans and bake for an hour or until the centers are firm to the touch. No gooshies, pls. Allow the cake to cool in the pans for about ten minutes and then turn out onto plates or racks to cool completely.

Once the loaves have sufficiently cooled, blend the dry cheesecake powder with the cold milk until lump free. Set aside. Using a serrated blade, carve out the tops of the loaves so that there is a nice well that runs the length of the bread. Pour the prepared cheesecake mixture into the hollows of the bread. Slice the tops off of the carved out pieces so that they are flat, and use them as lids to cover the top of the bread. Chill thoroughly, and if necessary, prop up the sides of the loaves while the cheesecake sets. For best results, chill at least an hour before slicing.

Yields: 2 loaves.


Some of you may wonder why I chose to use instant cheesecake mixture instead of homemade cheesecake blend in the centers of these yummy loaves. The answer is simple: When I created this recipe, I wanted to be able to fill the bread and have the centers set up without having to bake the bread twice. I used the evaporated milk to improve the flavor and texture of the filling.

Quick Farina Bread

This recipe arose out of necessity, ie being out of bread and having forgotten to get some at the store. I like to bake my own bread, but I usually detest the length of time that it takes to do it. Old fashioned bread is therapeutic, but time-consuming. So, remembering a muffin recipe somewhere, I adapted it to create this quick bread recipe I present to you now:

Quick Farina Bread

1 egg
1 c. buttermilk
1/4 c. any granular sugar (I used raw sugar this week)
1 c. dry cream of farina/cream of wheat/malt-o-meal etc cereal
1 c. self-rising flour
1/2 tsp. baking soda

Mix everything together except the baking soda; add it last and combine well. Pour into a greased loaf pan and bake at 375 degree Fahrenheit oven for about half an hour.

I cut the loaf in half crosswise, then stood each half on end and got three slices from it. This is a crispy edge, crumbly sort of homey bread that went really well with our bean soup, but not so well soaked in the broth.

Old-Fashioned Potato Soup

This is what I made today when I was feeling poorly and missing my mom. I never fail to have warm, happy thoughts while sipping this soup.

Mama's Potato Soup:

Cut a baking potato into teeny little cubes and put in a saucepan with enough water to cover. Add some extra water, maybe half again as much. Salt the water and turn up the heat. Simmer until the potatoes can be skooshed with a fork. Turn off the heat; pour in some milk (until it looks right, LOL) and a big fat dollop of butter. Stir until butter is melted and serve in a big fat bowl with a spoon. This is good to dip saltine crackers in, as well.

This soup is easily digestible and therefore good for tummy buggys.

My New Truck

Yes, it's official. I am the proud owner of a blue 2001 Dodge Ram extended cab. We traded in the silver Chrysler and the white Plymouth, and I told Charlie that since the motorcycle is "his", that the truck is "mine" :D :D

Pictures to come tomorrow when I pick the truck up at the dealer.

Sweet Lemon Custard

So, while Charlie was still in bed and I was imagining how to continue entertaining the kids, I remembered that I have sweetened condensed milk in the pantry. "Hmm, what shall I do with that?" A little searching presented an idea that reminded me of the filling of my husband's favorite lemon meringue pie, so I made a few modifications to the recipe and here it is for your enjoyment:

Creamy Lemon "Custard"

1 can sweetened condensed milk, 14oz
1 c. plain sour cream
2 egg yolks
1/4 c. pure lemon juice

Pour the condensed milk in the bowl and give the dregs in the can to the waiting preschooler. Teach the preschooler how to scrape it off of the sides with his finger; this will occupy him for the rest of the night, if allowed. Blend the sour cream into the milk; add two egg yolks and whisk until smooth. I don't care what you do with the whites. Save them for meringue (you can freeze them). Use them for a facial (more on this at in a later post). Ignore your inner depression era mother and put them down the drain. Make an egg-white omelet.

I digress. After everything is all smooth, pour in the lemon juice and quickly whisk it all together as smoothly as possible. I'm sure you could do this all in a blender, but I was lazy and didn't want to clean the blender. Hence, the whisk. When everything is all smooth and homogeneous in appearance, put the mixture in the fridge. Forget that it's there. Remember it a few hours after supper, and serve it to your happy eaters.

WARNING: This dessert is quite sweet and rich. Servings should be small. Teeny. Like, 1/4 c. for a child and a 1/2 c. for an adult. Seriously, it sounds like a tiny amount, but you just wait until you get to the end of your portion; you'll understand.

SECOND WARNING: Yes, it has raw egg yolks in it. No, this isn't a cooked custard. No, you can't sue me if your egg manages to have salmonella in it., although how it would survive in that lemon juice is beyond me. I have never gotten sick from an undercooked egg yolk, but let your conscience be your guide. I have been told that the lemon juice will thicken the condensed milk without the egg, but I wanted to make sure my dessert was thick and creamy. If you're skittish, omit the eggs.

By the by, it was quite yummy. Not as tart as lemon meringue pie, for those of you who are familiar with Lori's recipe, because of the dilution with the sour cream. However, it was perfect for a custard, since it had neither the crust nor meringue to foil it.

Happy Eating!

Taking Care of Sick Tummies

For my maiden Blogger voyage, my hubby is down ill with some evil ghastly sort of virus. You know, pukage, diarrhea, etc. I have been taking care of sick babies for about two weeks now, and they're finally in the recovery phase, when my darling husband finally broke down and finished manifesting whatever it is that he's been fighting off for the last two-three weeks.

So! I made him some new old-fashioned gruel for his sick tummy. Old fashioned, because who serves gruel?? ME. New, because I made it with soup base instead of roasting beef bones and making stock from scratch. Here's my sick tummy gruel recipe:

1/4 c. uncooked rice
1 c. water
1 tsp. soup base or bouillon

Bring water to a boil in a small saucepan. Drop in the soup base and the rice; stir until the base has dissolved. Lower the heat to your lowest setting and cover the pan. Set a timer for twenty minutes, but wait a few minutes before walking off to make sure the starchy water from the rice doesn't decide to get cranky and overflow the pan. After twenty minutes has passed, check the rice for tenderness; it will be quite soupy. Allow to cool to tolerable temperature and serve to the affected party (in my case, Dear Charlie).

Note: you can use any sort of bouillon for this; check the proportions on your bottle. Some brands may use less or more per 8 oz of boiling water; adjust accordingly.

Now, to set my alarm and make sure he gets to his doctor's appointment in time!