From the Food Network. Peanut Butter Fudge Recipe courtesy Gale Gand 2 cups sugar 2 cups brown sugar 1 teaspoon salt 1/2 cup cocoa powder 1 1/3 cups milk 1/4 cup butter 3/4 cup peanut butter 2 teaspoons vanilla In a saucepan, stir together the sugars, salt, cocoa powder, milk, and heat until sugar is dissolved. Add the butter and cook to 238 degrees F on a candy thermometer. Pour out of the pan into a mixing bowl to cool …
Butterscotch Sauce From Food Network Kitchens 1 1/4 cups packed light brown sugar 2/3 cup light corn syrup 1/4 cup unsalted butter 1 cup heavy cream 2 teaspoons vanilla extract Combine the sugar, corn syrup, butter, and 3/4 cup of the cream in a heavy-bottomed saucepan. Bring to a boil, stirring, over medium heat. Turn the heat to medium-low. Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F., (the soft …
From the Food Network Build-Your-Own Ice Cream Sundae with Home-Made Caramel Sauce Recipe courtesy Bob Blumer Home-Made Caramel Sauce: 1 cup sugar 2 tablespoons water 1 cup heavy cream 2 or 3 different flavored pints ice cream Some or all of the topping suggestions: chopped up Heath bar, toasted hazelnuts, chocolate chips, fresh coconut wedges, fresh raspberries, mini bananas, mint, fresh raspberries, penny candy, etc In a saucepan over medium-high heat, add water and sugar. Stir occasionally for approximately 5 …
Multiple versions, from the Food Network. Mama’s Divinity Recipe courtesy Paula Deen 4 cups sugar 1 cup white corn syrup 3/4 cup cold water 3 egg whites 1 teaspoon pure vanilla 2 cups chopped pecans In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard …
From The Food Network Cheddar Cheese Popcorn Recipe courtesy Gale Gand 3 tablespoons melted butter 1/4 cup cheddar cheese powder, plus 1 tablespoon 1/4 teaspoon mustard powder 1/4 teaspoon cayenne pepper 4 cups popped popcorn Salt and pepper In a large bowl, combine the butter, cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately. and Nutty Caramel Corn Recipe courtesy Gale Gand This is what I …
From Wild Oats. Fudgie Pumpkin Brownies These uniquely spiced brownies are extra moist and fudgie, thanks to the addition of applesauce and canned pumpkin. Prep time: 10 minutes, Cook time: 25 minutes 4 eggs or 1 c. (8 oz.) egg substitute 1 c. brown sugar 1/2 c. sugar 1 c. canned pumpkin 1 tsp. vanilla 1 Tbsp. applesauce 1 1/4 c. cocoa powder 1 c. flour Preheat oven to 350. Lightly coat a 9×13″ baking pan with vegetable cooking spray. …
From NPR’s The Splendid Table, typed in by me so I could have missed something. It’s a cross between mousse and ice cream, they claim. 4 eggwhites 1 c sugar 1/4 c water 1 c cream 4-6 cups of fruit vanilla bean Puree 4-6 c berries w/vanilla bean and a bit of salt, then sieve it. Whip and then refrigerate 1 c heavy cream. Make an Italian Meringue and then freeze so it becomes like an ice cream. (It’s a …
From Sunset, a long time ago. We make it every summer, and love it! Strawberry-Rhubarb Pie About 2 1/4 cups all-purpose flour About 3/4 cup sugar 1/4 teaspoon salt 3/4 cup (3/8 lb.) butter or margarine 2 cups sliced strawberries (1/2 in. thick) 2 cups sliced rhubarb (1/2 in. thick; about 2/3 lb.) 1/2 teaspoon ground cardamom 1. In a food processor or a bowl, combine 2 cups flour, 1/4 cup sugar, and salt. Cut all but 2 teaspoons butter …
From the July 2003 issue of Martha Stewart Living; this is my favorite strawberry shortcake recipe, and it makes for a beautiful presentation. Strawberry Shortcakes Makes nine 2.5″ or twenty-five 1.5″ shortcakes (IME it makes more than this) For a deeper flavor, try substituting 1/3 cup firmly packed dark-brown sugar for the 1/3 cup granulated sugar in the recipe. Either variation is best served slightly warm. 4 pints fresh strawberries, hulled and halved (I usually cut thinner pieces than halves, …
from The Baker’s Catalogue. Honey Shortcake Biscuits These lightly sweetened biscuits are ideal for summer shortcake; they’re especially good warm. My recommendation? Do as they do at the American Legion potluck suppers I used to enjoy when we lived in Maine. Take hot biscuits out of the oven. Immediately split in half, and butter both halves. Top one half with a thin layer of whipped cream (or heavy cream, not sweetened; you just want a little something to soak into …