6 Comments on “”

1. katry Says:

   
   August 2, 2015 at 2:04 pm

   Charles Dickens quote
2. Morpfy Says:

   
   August 2, 2015 at 2:20 pm

   Irish Cream Fudge

   Ingredients
   1 cup finely chopped walnuts
   4 cups granulated sugar
   1 cup evaporated milk
   1/3 cup light corn syrup
   6 tablespoons butter or margarine
   2 tablespoons honey
   1/2 teaspoon salt
   1/2 cup Irish Cream liqueur
   1-1/2 cups (9 ounces) semisweet chocolate chips, melted

   Instructions
   Spread nuts evenly in bottom of a greased 8 x 11-inch baking dish. Grease sides of a large stockpot.
   Combine next 6 ingredients in stockpot and cook over medium-low heat,stirring constantly until sugar dissolves.
   Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan.
   Attach candy thermometer to pan making sure thermometer does not touch bottom of pan.
   Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
   Cook until syrup reaches soft ball stage (approximately 234 to 240 degrees F.)
   Test about 1/2 teaspoon syrup in ice water.
   Syrup should easily form a ball in ice water but flatten when held in your hand.
   Place stockpot in 2 inches of cold water in sink.
   Add liqueur to syrup; do not stir until syrup cools to approximately 110 degrees F.
   Add chocolate and beat fudge using medium speed of an electric mixer until it is no longer glossy and thickens.
   Pour over nuts.
   Allow to cool completely.
   Cut into 1-inch squares.
   Store In an airtight container in refrigerator.

   Yield: about 7 dozen squares fudge
3. Morpfy Says:

   
   August 2, 2015 at 2:22 pm

   Country Apple Coffee Cake

   Ingredients

   COFFEE CAKE:
   2 tablespoons margarine OR butter, softened
   1-1/2 cups chopped peeled apples
   1 (12-ounce) can refrigerated flaky biscuits
   1/3 cup packed brown sugar
   1/4 teaspoon ground cinnamon
   1/3 cup light corn syrup
   1-1/2 teaspoons whiskey(optional)
   1 egg
   1/2 cup pecan halves OR pieces

   GLAZE:
   1/3 cup powdered sugar
   1/4 teaspoon vanilla
   1 to 2 teaspoons milk

   Instructions

   To make Coffee Cake,using 1 tablespoon margarine, generously grease a 9-inch round cake pan OR 8-inch square baking pan.
   Spread 1 cup apples in greased pan.
   Separate dough into 10 biscuits;cut each into quarters.
   Arrange biscuit pieces,points up,over apples.
   Top with remaining 1/2 cup apples.
   In a small bowl,combine remaining 1 tablespoon margarine,brown sugar,cinnamon,corn syrup,whiskey and egg;
   beat 2 to 3 minutes or until sugar is partially dissolved.
   Stir in pecans.
   Spoon over biscuit pieces and apples.

   Bake in preheated 350-degree F. oven 35 to 45 minutes or until deep golden brown.
   Cool 5 minutes.If desired,remove from pan.

   For Glaze,in a small bowl,blend together all glaze ingredients until smooth,adding enough milk for desired drizzling consistency.
   Drizzle over warm cake.
   Serve warm or cool.
   Store in refrigerator.

   Yield: 8 servings
   • katry Says:

     
     August 2, 2015 at 3:02 pm

     Thanks, Morpfy

     I have saved both to Yumprint so they’ll always be available
4. minicapt Says:

   
   August 2, 2015 at 6:45 pm

   Ghanian guineas grazing.

   Cheers
   • katry Says:

     
     August 2, 2015 at 8:27 pm

     minicapt,
     I adore alliteration!

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