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Crafty Friends Receipe Exchange
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Submitted by Betty Gossell: Two-Ingredient Peanut Butter Fudge
* 1 can white frosting
* 1 16 oz jar peanut butter (approximately the same size as the frosting)
Combine in sauce pan and blend together over LOW heat until smooth. Don't overcook.
Pour into ungreased 8x8 pan. Cut into squares once hardened. No need to refrigerate.
Your friends will be amazed at how good and easy this is!
Submitted By Mary R
Doctored Fudge
Ingredients
- 1 cup finely chopped pecans
- 1.5 cups semisweet chocolate chips
- 1.5 cups dark chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1.5 tablespoons strongly brewed coffee (room temperature)
- A dash of sea salt
- 1.5 teaspoons real (genuine) vanilla extract
Directions
- Grease an 8 or 9 inch glass pan with butter; set aside.
- In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk, coffee, and sea salt. Remove from heat; stir in nuts and vanilla. Spread evenly into the greased pan.
- Chill 2 hours or until firm. Cut into squares. Store leftovers covered in the refrigerator.
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| Warm Rolls submitted by Bryce Hamilton 1 1/2 c warm water 1 T yeast 1/3 c sugar 4 c flour 1 egg 1 T butter 1 tsp salt Mix water, yeast and sugar together until yeast dissolves. Let rest for 5 minutes for yeast to activate. Add the rest of the ingredients and mix well. Kneed dough by hand or in mixer with dough hook for 5 minutes. Place in a bowl covered with a warm towel in a warm place for about an hour and half or until doubled in size. Divide dough into 12 balls and form in to rolls and place on a greased cookie sheet. Cover with plastic wrap and let rise for 30 minutes. Brush with an egg wash and sprinkle with toasted sesame seeds or poppy seeds. Bake at 350 degrees for about 20-25 minutes until golden brown. |
