Peppermint Fudge (Fantasy Fudge variation)

To make the peppermint variation substitute white chocolate for the baking chocolate and peppermint flavoring for the vanilla flavoring

Fantasy Fudge

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Prep Time: 10 min Total Time: 25 min Makes: 3 lb. or 40 servings, about two squares each

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup)

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped (or white chocolate)

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup chopped PLANTERS Walnuts (optional)

1 tsp. vanilla (or peppermint)

Red food coloring for peppermint fudge (optional)

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

KRAFT KITCHENS TIPS

Size-Wise A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor. Variation - Classic Fantasy Fudge Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips (or white chocolate chips for peppermint fudge) for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Peanut Butter Fudge

Another one of mom's fave recipes. She usually makes this around Christmas time. 1 1/2 cups sugar 1/2 cup milk 2 Tbsp margarine 2 Tbsp peanut butter(add more to taste if desired) Combine sugar, margarine, and milk in heavy pan. Cook till soft ball stage on candy thermometer or when a soft ball forms in cold water. Stir in peanut butter and margarine. Hand beat until starts to thicken. Pour into buttered pan. Sets up quickly.

Magic Dough (for cobblers)

This is a favorite of ours for cobblers. Normally when I see a cobbler recipe it usually has a biscuit type dough for it. This dough recipe is more cake like and very rich and sweet. My mom grew up and learned how to cook during those times when there were no cookbooks and your measurements were a pinch of this and a dab of that. She doesn't know exactly how long she bakes it. She says she just bakes it unitl it's golden on top. Also, if you decide that you would like a little more dough just add 2 cups flour, 1 cup sugar, and 2 cups milk and then follow the recipe. 1 cup flour 1 cup sugar 1 cup milk 1 cup butter fruit filling of your choice(we usually use cherry and peach) Mix flour and sugar together. Add milk. Stir into a batter. Pour into pan and then add fruit filling of choice(our faves: cherry and peach). Place pats of butter on top.Place in 350 degree oven and cook until a nice golden brown on top.

Peanut Butter Balls

This is another one of our faves that mom usually makes around Christmas time. We got this recipe from my friend's mom. 1 1/2 cup peanut butter 1 stick butter 1 tsp vanilla 1 lb powdered sugar 1/2 stick of parafin wax 1 pkg chocolate chips Mix together peanut butter, butter, and vanilla. Add sugar and mix well. Add a little water if too dry. Make into small balls. Melt parafin and chocolate chips over low heat stirring constantly. Dip balls in chocolate and place on wax paper.

Zucchini Bread

We love this recipe. It makes a good snack. Mom later on experimented with the preserves and apple butter which really made it moist. 3 eggs 1 cup oil 2 cups sugar 2 cups grated zucchini 1 tsp vanilla 3 cups flour 3 tsp cinnamon 1 sm jar of strawberry preserves or apple butter(optional) Beat eggs, sugar, and oil. Add vanilla. Stir in zucchini(and preserves or apple butter-optional). Mix flour and cinnamon and then add to mixture. Stir. Pour in greased bread pans and bake at 325 degrees for 60-75 mins.

Peanut Butter Cookies

This is a favorite cookie recipe of mom's. She's also been known to add chocolate chips to it on occasion. 2 1/2 cups plain flour 1 1/2 tsp. baking soda 1/2 tsp salt 1 cup peanut butter 1/2 cup soft shortening 1 cup granulated sugar 1 cup brown sugar 2 eggs 1/4 cup evaporated milk Sift together flour, baking soda, and salt. Mix in a large bowl peanut butter, shortening, granulated sugar, and brown sugar till light and fluffy. Add approx 1/3 of flour mixture at a time to dough mixing well after each addition. Mix in eggs and evaporated milk. Chill dough till firm. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Press flat with floured fork. Bake in oven at 375 degrees for 10 min. or till light brown.

Peppermint Bark

After indulging myself every year at Christmas time with the peppermint bark at Wal-Mart, I decided that it was time to find a recipe for this candy so that I can make it any time I want until I make myself sick of it. I've yet to get my butt in the kitchen and try this so if ya do leave a note and let me know how it is. Crushed candy canes, to yield 1 cup 2 pounds white chocolate Peppermint flavorings, optional Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)