3 cups semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
1 dash salt
1/2 to 1 cups chopped nuts (optional)
1-1/2 tsp. vanilla extract
Directions: Line a 8- or 9-inch pan with foil. Butter foil; set aside. In heavy saucepan, melt together chips, milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly in prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off foil; cut into squares. Cover; store in refrigerator.
Yield: 2 pounds
Marhsmallow fudge:
Proceed as above. Omit nuts. Add additional 2 tbsp. butter to the mixture. Fold in 2 cups miniature marshmallows.
Graham Cracker Fudge
2 squares unsweetened chocolate
1 can (14 oz.) sweetened condensed milk
1/2 tsp. vanilla
1-3/4 cups fine graham cracker crumbs
1 cup chopped pecans
Directions: Butter an 8-inch square pan. Melt chocolate in a double boiler over boiling water. Add condensed milk and cook, stirring constantly, until the mixture thickens; about 5 minutes. Add vanilla, graham cracker crumbs, and 1/2 cup pecans. Mix well. Spread mixture in prepared pan using a knife that has been dipped in hot water (to prevent fudge from sticking to the knife). Press remaining pecans on top. Cover and chill several hours. Cut into squares.
A 50 year old fudge recipe.
Chocolate Macaroon Squares
1/3 cup butter or margarine, cut up
3/4 cup sugar
1-1/4 cups flour
4 egg whites
1-1/2 tsp. vanilla
3 cups sweetened coconut, shredded
1-1/2 cups semi-sweet chocolate chips
Directions: In a food processor or with your fingers, whirl or rub butter, 1/4 cup sugar, and 1 cup flour until dough begins to hold together. Press evenly over bottom of a 9-inch square pan. Bake crust in a 350°F oven until golden, 10-15 minutes.
In a large bowl, beat egg whites until frothy. Add vanilla and remaining 1/2 cup sugar and 1/4 cup flour; mix until smooth. Stir in coconut. Sprinkle chocolate in an even layer over pastry. Spoon coconut mixture evenly over chocolate; use a spatula to cover chocolate completely. Continue baking until macaroon topping is golden and slightly wet-looking, about 25 minutes. Cool in pan on rack. Using a very sharp knife, cut into 1-1/2-inch squares.
Yield: 8 to 12 servings
Parmesan Pita Crisps
6 loaves (6-inches each each) pita bread
1/4 cup olive oil
1-1/2 cups finely shredded Parmesan cheese
Salt and pepper, to taste
Directions: Preheat oven to 375°F. Split each pita loaf horizontally into 2 rounds and brush rough sides with oil. Cut each round into 16 wedges and arrange with edges touching, oiled sides up, on 2 baking sheets. Sprinkle pita with Parmesan and salt and pepper to taste and bake on middle and lower racks of oven, switching position of sheets in oven halfway through baking, 12 to 15 minutes, or until golden. Crisps may be made 3 days ahead and kept in an airtight container at room temperature.
Ingredients 1/2 cup butter, softened
1/3 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons hot water
1 1/8 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
1 Beat butter, brown sugar, granulated sugar, and egg until light and fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour, baking soda, and salt, until well blended and smooth. Stir in chocolate chips.
2 Drop dough by well-rounded teaspoons onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 minutes, or until golden. Cool cookie sheet on a wire rack for 1 minutes, then remove cookies to a rack to cool completely.