In top of double boiler, melt choc. over hot water. Stir in condensed milk
and vanilla. Spoon into small shallow dish; refrigerate 10-15 minutes or
until firm enough to shape. Place nuts in pie pan. With a teaspoon, scoop
chilled choc. mixture. With another teaspoon, push mixture from spoon into
nuts. Quickly roll in nuts, shaping into a rough ball. Place in small
bonbon paper cups. Repeat with remaining choc. mixture and nuts. Quickly
arrange on tray. Refrigerate. To make ahead: When truffles are frozen in
single layer, place in freezer bags. Freeze up to 1 month. Thaw in
refrigerator. Remove 15 minutes before serving. JUDY GARNETT/NC

GREASE a steel plate or a baking sheet. Melt the ghee in a non stick pan.
Swirl the pan to completely coat the bottom of the pan with the ghee. Add
the milk and stir constantly to avoid sticking to the bottom of the pan.
Cook until almost dry. Add sugar and keep stirring till the sugar is
dissolved. Add the nuts and the raisins. Pour the mixture into the greased
plate. Level with a spoon or a katori. Using a sharp knife cut the barfi
into diamonds. Cool in the refrigerator. When cool, cut the fudge pieces
with a heated knife. Store in the refrigerator.

Preparation 10 min, standing time 4 hours.

In small saucepan, combine milk and cocoa. Whisk until there are no
lumps of cocoa. Cook over medium heat, stirring for about 5 min or
until thickened. (This cooks out the raw cocoa taste.)

In another small saucepan, sprinkle gelatin over water; let stand for
5 min to soften.

Heat over low heat, stirring, until gelatin dissolves. Stir into cocoa
mixture.

Stir in sweetener (artificial sweetener like SugarTwin equivalent to
1/2 cup sugar) and brandy extract. Remove from heat.

Pour into 8 inch square baking dish. Let stand at room temperature 4
hours or until firm.

To remove from pan, cut around edges with a sharp knife. Place dish in
shallow pan of hot water for about 30 seconds just to slightly soften
bottom. Loosen one corner, then quickly flip gel out onto clean
cutting surface.

With sharp knife, cut evenly in 10 one way and 10 the other way.
Place in container, cover and refrigerate. Will keep up to 1 week in
refrigerator. Makes 100 squares.

3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein,
13 calories

14 squares (about 1/8 recipe) 1 milk choice, 59 calories 7 g
carbohydrate, 7 g protein, 2 g fat

Preheat the oven to 375 degrees and coat a 9- by 13-inch baking pan with
cooking spray. Combine the dates and water and cook in the microwave on
high, covered, until dates are very soft (about 5 minutes; check and stir
every minute). Drain, reserving the cooking liquid, and puree the dates
with the vanilla in a food processor, adding cooking liquid if necessary to
make a smooth paste. Turn the date puree into a large mixing bowl and cream
in the sugar with an electric mixer. Blend in the egg whites 1/3 at a time.
In a small bowl, stir together the flour and cocoa powder. Add to the puree
and mix well by hand. Stir in chips. Spread the batter in the prepared pan
and bake on the middle rack until a pick inserted in the center comes out
with a bit of chocolate clinging to it, approximately 15 minutes. Cool on a
wire rack, chill for several hours or overnight, and cut into 18 bars. This
recipe yields 18 brownies. Variation: Add 1/2 cup butterscotch, white
chocolate, or peanut butter chips.

In a small heavy saucepan heat heavy cream and sugar over moderate heat,
stirring, until sugar is dissolved. Add chocolate, butter, and corn syrup
and continue to cook, stirring, just until smooth. Bring mixture to a boil
over moderate heat and boil 8 minutes. Remove pan from heat and stir in
vanilla and salt. Sauce keeps, covered and chilled, 3 weeks. Let sauce cool
completely before covering (any condensation will make it grainy). Reheat
sauce, uncovered, over simmering water in a double boiler. Serve sauce hot
over ice cream.

Makes about 1 cup.

FROM: Irene Wurz

In heavy saucepan, over low heat, melt chips with Eagle Brand, and
salt.

Remove from heat; stir in nuts and vanilla. Spread evenly into a wax
paper lined 8 or 9″ square pan. Chill 2 hours or until firm. Turn
fudge onto cutting board and cut into squares.

MICROWAVE instructions:

In 1 quart glass measure, combine chips with Eagle brand and salt.

Cook on 100% power (high) 3 minutes or until chips melt, stirring
after each 1 1/2 minutes.

Out of all my “sneaks,” this is one of my favorites and has drawn rave
reviews from my neighbors and family. Imagine their surprise when they
learn the secret ingredient. One of these brownies has the same amount of
fiber as a slice of whole wheat bread.

THE SNEAK:

A can of black beans is pureed and incorporated into this delicious treat.
Espresso powder intensifies the chocolate experience. Note: You can find
expresso powder in most grocery stores, usually sold with instant coffee.

110 Calories
3.4 grams Fat 2 grams Fiber

Preheat the oven to 350 Degrees. spray a 9 x 13 inch pan with nonstick
vegetable spray. Place the beans in a colander and rinse thoroughly under
running water to remove “slime”; set aside and drain. Place the chocolate
and light butter in a small microwavable bowl. Microwave for 60 to 90
seconds, stirring every 30 seconds until smooth. In a food processor or
blender add the drained beans and 2 egg whites. blend or process until
smooth. In a large bowl combine the bean puree, sugar, flour, espresso
powder, and the reamining egg whites. With an electric mixer, beat until
well combined. Mix in the melted chocolate. Pour the brownie mixture into a
prepared pan. Sprinkle the walnuts on top of the brownie batter. Bake for
30 to 35 minutes until the brownied pulls away from the sides of the pan.
Cool completely in the pan before cutting into bars—rows of six by five.

Makes 20 nice-sized brownies

Makes about 2 pounds MICROWAVE In glass bowl or 1 quart measuring cup
combine chips with sweetened condensed milk. Microwave on full power
(high) 3 minutes. Stir until chips melt and mixture is smooth. Stir
in remaining ingredients. Spread evenly into wax paper lined 8 or 9
inch square pan. (Line bottom and up sides for easy removal) Chill 2
hours or until firm. Turn fudge onto board, peel off wax paper and
cut into squares. Store loosely covered at room temperature

CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows with chips and
milk. Proceed as above

MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet chips. Add 1
cup milk choco- late chips. Proceed as above.

CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi sweet chips.
Add 1 cup milk chocolate chips and 2 cups miniature marshmallows.
Proceed as above.

MEXICAN FUDGE Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant
coffee powder and 1 teaspoon ground cinnamon to sweetened milk.
Proceed as above.

BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla. Melt 2 (12 oz)
packages butterscotch chips with sweetened milk. When chips a melted,
stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple
flavoring and 1 cup chopped nuts. Proceed as above.

Combine sugar, milk, butter and persimmon pulp, stirring constantly. Cook
over medium heat to soft ball stage (236F.). Remove from heat, add
marshmallow cream, nuts, and vanilla. Pour into buttered pan. Cool and
cut.

1996 Cooking With Nuts, Persimmons,
Pawpaws, and Venison.
Indiana Nut Growers Association
2330 Terrace Lake Road,
Columbus, IN 47201

MM Format by John Hartman Indianapolis, IN

Cook sugar, milk, and butter to soft ball stage (234 degrees on candy
thermometer), stirring constantly. Take off the heat and add the
remaining ingredients. Stir quickly and thoroughly to blend. Pour
into a large baking pan or dish (I lightly butter it first). Cool.
Cut into squares and store in refrigerator.

My favorite fudge recipe!! – Deb

In a medium bowl combine peanut butter, 2 tablespoons softened butter or
margarine, 1 teaspoon vanilla extract, 1 1/2 cups confectioners’ sugar and
1/4 teaspoon salt. Mix well with hands and shape into a log. Cut dough into
8 equal sections. Divide each section into 3 equal pieces. Shape each piece
into a ball (24 balls). Set aside.

Preheat oven to 350 degrees. In same medium bowl combine remaining butter
or margarine, remaining vanilla extract, remaining confectioners’ sugar,
remaining salt, milk, cocoa and flour. Mix well with hands and shape into a
log. Cut dough into 8 equal sections. Divide each section into 3 equal
pieces (24 pieces). Flatten each piece in your palm. Place one peanut
butter ball in the center and work chocolate dough around peanut butter
ball; covering completely. Roll dough around in your hands to smooth, then
flatten while in your hands to form a 2 1/2 – 3 inch circle. Place on
ungreased, nonstick baking sheets. Bake at 350 degrees for 6 minutes only!

Leave cookies on baking sheet for 15 minutes. Drizzle melted white chips
over warm cookies. Sprinkle chopped nuts over each cookie. Serve warm or
cold. Makes 24 cookies.

FOR THE ICING
6 oz Semisweer chocolate
pn Salt
1/2 c Sour cream

Adjust a rack one-third up from the bottom of the oven and preheat
the oven to 350 degrees F. Butter an 8-cup0 loaf pan. Dust the pan
with chocolate bread crumbs, tap over paper to remove excess crumbs,
and set aside. Place both of the chocolates in the top of a double
boiler over warm water on moderate heat until the chocolate is almost
melted. Remove from top of the double boiler and stir until melted
and snmooth. Set aside. In a small cup, stir in expresso, or coffee
granules with the boiling water, and set aside. In a large bowl of an
electric mixer, beat the butter until soft. Beat in the vanillaand
sugar then the eggs, one at a time. Add the chocolate and beat to
mix. On low speed, beat in half of the sifted dry ingredients, then
the sour cream and expresso or coffee, and finally the remaining dry
ingredients, scraping the sides of the bowl as necessary. Beat only
until smooth. Turn batter into the prepared pan. Smooth the top. Bake
for about 1 hour and 5 minutes, or until a cake tester gently
inserted in the middle comes out dry. Remove from the oven and let
stand 10 minutes. While standing the cake will settle down slightly,
but it will beok. Cover the pan with a rack, turn the pan and rack
upside down, remove the pan, and leet cake stand upside down to cool.
Make the icing: Place teh chocolate in the top of a small double
boiler and stir until melted ans smooth. Stir in the salt and sour
cream. Carefully transfer the cooled cake to a serving board or flat
tray. To keep the try clean while frosting, slip waxed paper strips
under the cake.
Spread the icing over the top and sides of the cake. Remove strips
of wax paper. If the cake has been frozen or refrigerated, bring to
room temperature before serving.

Nutritional info per serving: 381 cal; 6g pro, 46g carb, 23g
fat(49%), .4g fiber, 65mg chol, 239mg sodium

Cook until it forms a soft ball when dropped in water. Then add 1/2 jar
peanut butter (about 1 cup) and 1/2 jar marshmallow fluff 7 oz. size (about
1 cup) and 1 teasp. vanilla. Beat until you think it is ready to pour. If
it doesn’t get stiff set the pan of fudge in cold water and beat.

pour canned milk into a large pot, add sugar and mix well. Cook to a
rolling boil and then time for eight minutes. Pour hot mixture over butter,
chocolate chips, vanilla, and peanut butter. Beat untill evenly mixed. This
sets up quickly so work must be done fast. Pour mixture into a 9 X 13 inch
pan prepared with pam. Place in refrigerator to cool. Cut into squares.

Melt butter over low heat in double boiler. Add peanut butter; melt. Remove
from heat. Add confectioner’s sugar. Knead. Spread in buttered pan and
refrigerate. Serve when set.

combine sugars, milk and salt in sauce pan. Boil to soft-ball stage (238
degrees) stirring occassionally. Remove from heat, stir in peanut butter
and marshmallow creme. Cool to about 122 degrees (Mixture will look sugary)
Beat well put into a buttered 8 inche square pan.

Mix sugar, milk, marshes and marg in saucepan. Cook stirring
constantly until it reaches a soft boil. Boil and stir 5 mins. Remove
from heat.

Stir in chips until completely melted, and add nuts and vanilla.

Combine sugar, syrup, milk, and salt. Cook over medium heat, stirring
constantly, until sugar dissolves and mixture is boiling. Insert candy
thermometer. Cook, without stirring to the soft-ball stage, 236 degrees on
the candy thermometer.

Remove from heat. Add butter, and let cool until lukewarm without stirring.
Add peanut butter and vanilla.

Beat until candy begins to thicken and loses its gloss. Quickly turn into a
buttered 8×8 pan, and cool. Cut into squares.

Better if allowed to “cream” for 24 hours.

Notes: This is the recipe my sister and I always used when we were kids. We
didn’t have a candy thermometer and did the soft ball test by dropping some
into a cup of cold water.

This is my absolute favorite fudge of all…..

A trick my old Appalachian granny told me was to let the pan cool after
cooking until you could comfortably put your hand on the bottom…then it
was ready to beat like crazy.

I’ll bet the kitchen aid mixer (wish I had one) would do this task in no
time…

Sift together flour, soda and salt. Cream butter or margarine in
large bowl of electric mixer. Gradually add sugar; beat until light
and fluffy. Add eggs, one at a time, beating well after each
addition. Blend in melted chocolate. Add sifted dry ingredients
alternately with ice water. Add vanilla. Pour batter into two 9 inch
layer cake pans that have been greased and floured. Bake in a 350
degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting
(below).

Hungarian Frosting: Combine chocolate, sugar and water in small bowl
of electric mixer; blend well. Add egg and beat well. Add butter or
margarine, 1 tablespoon at a time, beating until smooth. This cake
and frosting will freeze.

—B—
1 c Peanut butter
1 c Marshmallow creme
1 ts Vanilla

I’d also like to submit my favorite recipe for Peanut Butter Fudge. The
credit goes to a Mrs. Sharon Elbin.

Mix all “A” together, bring to a boil and boil for 4 minutes. Remove from
heat and add “B”.

Blend together and pour into a buttered pan. Let set to cool and harden.

Yield: 10 To 12 Servings

Pre-heat the oven to 350 Degrees F. In a small microwave safe bowl,
place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to
2 minutes or until smooth when stirred; set aside to cool slightly.
Grease and flour two 9 inch round baking pans. In a large mixing
bowl, beat the butter, sugar, and vanilla until light and fluffy. Add
the eggs and cooled chocolate blending well. In a separate bowl,
stir together the flour, baking soda and salt; add alternately with
the water to the chocolate mixture beating well after each addition.
Pour the batter evenly into the 2 prepared pans.

Sent by “Aa-aah-hh-h, Now You’re Cooking” at…
http://www2.netdoor.com/~billover/index.html

Combine sugar, milk, butter and cook to soft ball stage. Remove from
heat and add remaining ingredients. Beat with an electric mixer until
the mixture begins to harden. Pour into buttered 9×11 pan and cool
before cutting into squares.

Pour canned milk into a large pot, add sugar and mix well. Cook to a
rolling boil and time for eight minutes. Pour hot milk mixture over butter,
chocolate chips, vanilla, and peanut butter. Beat until evenly mixed. This
sets up quickly so work must be done fast. Pour mixture into a 9 X 13 inch
pan prepared with pam. Place uncovered in refrigerator to cool. Cut into
squares. Prep time is about 5 minutes, cook time is about 15 minutes, cool
down time about 25 minutes. Time need from start to end is about 45 minutes
or less.