This is the worlds most easy fudge recipe!! Never fails!
Take a half pound of processed cheese and a half pound butter or margarine,put it in a saucepan and melt it over low heat .
Sift 2 pounds of confectioners sugar,with half a cup of unsweetened cocoa powder in a mixing bowl.
Combine the melted butter and cheese with the sugar mix.
Stir in one and a half cup of walnuts and 2 teaspoons of vanilla.
Press it in a 9 x 13 inch pan and cool until firm!!
It is such an easy way , even Sandra can do it!!
Enjoy!!!!
Monday, November 29, 2010
Sunday, November 21, 2010
Corn Pie
Crust:
1¼ cups all purpose flour
¼ ts salt
3 Tbs shortening, cut in pieces and chilled
5 Tbs butter, cut in pieces and chilled
4-6 Tbs ice
Filling:
4 large eggs
12 ears of corn, husk and silk removed
1 cup heavy cream
4 Tbs butter
1 onion, minced
1 celery rib, chopped fine
1 ts salt
1 garlic clove,minced
¼ ts pepper
¼ cup chopped parsley
Crust:
Mix flour and salt together, work with pastry blender or two knives first the shortening and when that is done, the butter through the flour. .Next take 4 Tbs ice water and work it in the mixture ,until the dough forms.Use the other Tbs of ice water if necessary- one at a time.
Turn the dough on a sheet of plastic wrap and form in a 4 inch disk, wrap it in plastic and refrigerate for at least an hour.
Filling:
Adjust an oven rack to the middle position and heat the oven to 375° F.
Hard boil 2 of the eggs, peel and slice them.
Slice corn kernels from the cobs.Mash half of the corn with the cream, easy in a blender or food processor. Combine with the 2 remaining eggs.
Melt 2 tablespoons of the butter in a 10 inch cast iron skillet over medium heat. Add the onion ,celery and salt, cook until softened.Stir in the garlic and pepper and cook for another 30 sec.Take it from the fire and stir in the remaining corn kernels,corn-cream mixture, and parsley. Smooth the surface of the filling and arrange the sliced eggs over the top in an even layer.
Break up the remaining butter and scatter it evenly over the top.
Roll out the dough to a 12 inch circle, roll the dough over a rolling pin-loose- and than over the pie. Make some vents in the crust.
Place the skillet on a baking sheet and bake until the filling is bubbling and the crust golden brown,about an hour. Let stand for 10 minutes and serve!!
1¼ cups all purpose flour
¼ ts salt
3 Tbs shortening, cut in pieces and chilled
5 Tbs butter, cut in pieces and chilled
4-6 Tbs ice
Filling:
4 large eggs
12 ears of corn, husk and silk removed
1 cup heavy cream
4 Tbs butter
1 onion, minced
1 celery rib, chopped fine
1 ts salt
1 garlic clove,minced
¼ ts pepper
¼ cup chopped parsley
Crust:
Mix flour and salt together, work with pastry blender or two knives first the shortening and when that is done, the butter through the flour. .Next take 4 Tbs ice water and work it in the mixture ,until the dough forms.Use the other Tbs of ice water if necessary- one at a time.
Turn the dough on a sheet of plastic wrap and form in a 4 inch disk, wrap it in plastic and refrigerate for at least an hour.
Filling:
Adjust an oven rack to the middle position and heat the oven to 375° F.
Hard boil 2 of the eggs, peel and slice them.
Slice corn kernels from the cobs.Mash half of the corn with the cream, easy in a blender or food processor. Combine with the 2 remaining eggs.
Melt 2 tablespoons of the butter in a 10 inch cast iron skillet over medium heat. Add the onion ,celery and salt, cook until softened.Stir in the garlic and pepper and cook for another 30 sec.Take it from the fire and stir in the remaining corn kernels,corn-cream mixture, and parsley. Smooth the surface of the filling and arrange the sliced eggs over the top in an even layer.
Break up the remaining butter and scatter it evenly over the top.
Roll out the dough to a 12 inch circle, roll the dough over a rolling pin-loose- and than over the pie. Make some vents in the crust.
Place the skillet on a baking sheet and bake until the filling is bubbling and the crust golden brown,about an hour. Let stand for 10 minutes and serve!!
Thursday, November 18, 2010
"Stoofpeertjes"
In the Netherlands, we love stewed pears! But I had a problem here,finding the right ones to use!!We have the "Giessen Wildeman",not to find here and also not someone who looks a bit like it! So i tried and found out that Bosc pears give the best results.
Now I tell you how to handle:
For 2 persons, I use 2/3 pears, depends on the size, Peel them cut in quarters , uncore and put them in a pan.Put in a half glass of red wine and so much water that they are just covered(it can without wine, just use a tablespoon sugar an a small piece of vanilla bean).
Put it for at least 2 hours on a very low heat ( a wood stove is good for that).
Enjoy!!
Now I tell you how to handle:
For 2 persons, I use 2/3 pears, depends on the size, Peel them cut in quarters , uncore and put them in a pan.Put in a half glass of red wine and so much water that they are just covered(it can without wine, just use a tablespoon sugar an a small piece of vanilla bean).
Put it for at least 2 hours on a very low heat ( a wood stove is good for that).
Enjoy!!
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