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Oct 26 Newsletter has been posted online
http://www.nancys-kitchen.com/october-26-2005.htm
Costume Ideas , Halloween Party Ideas and Pumpkin Seed Recipes
http://www.aliciasrecipes.com/october.htm
F.r.e.e Halloween Ecards
http://infoline.officehiway.com/halloween.htm
Thought for the Day
To stay youthful -- stay useful.
Down Home and Southwest Recipes (Farmer John's Pepper Patch)
New recipes added Sunday.
http://www.farmer-john-and-wife.com/
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Peanut Butter Fudge
1 small jar Peanut butter. It equals about 1 cup, ot a little more. You can use smooth or crunchy.
3 cups white sugar
1 can milk (not sweetened condensed)
1-1/2 teasp. vanilla
1 Tablesp. butter
pinch salt
1 cup walnuts or any kind you like. (optional) I coarsely chop them
Combine sugar and milk in a saucepan. Add salt. Bring to boil and cook to softball stage, stirring often. Remove from heat. Add Peanut butter, vanilla, and butter. Beat till smooth and it starts to thicken. Add nuts and beat till creamy. Pour into a pre-buttered 8x8, or 9x9 pan. Cool in fridge, completely, and cut into squares.
Makes about 3 pounds.
Enjoy. Cheryl, Ohio
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FRUITCAKE FUDGE
makes about 7 pounds of fudge, which is a lot)
Butter ( no substitute)
1-1/2 cups flaked coconut
18 ounces milk chocolate chips, finely chopped
12 ounces semisweet chocolate (chips or bars) finely chopped
2 (1 ounce) squares unsweetened chocolate, finely chopped
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow fluff
1/2 cup chopped pecans
1/2 cup blanched almonds, chopped and toasted
1/2 cup hazelnuts, chopped and toasted (skinless)
1/2 cup chopped dates
1/2 cup raisins
1/2 cup dried figs, chopped
1/2 cup candied pineapple, diced fine
1/2 cup EACH red and green cherries, chopped fine
4-1/2 cups sugar
1 (12 ounce) can evaporated milk (don't use sweetened evap. milk)
1/4 cup butter, melted
1/2 teaspoon salt.
Butter heavily a 18 x 12 x 1 inch jellyroll pan. Sprinkle coconut on top, and press lightly into the butter. Chill while making rest of recipe.
Combine chocolates and vanilla in large bowl. Add marshmallow fluff and stir well to combine.
Add nuts, dried fruit and candied fruit, stir well (mixture will be very thick). Set aside. In large saucepan, combine sugar, evaporated milk, butter and salt, stir well. Cook sugar mixture over medium heat until it reaches soft ball stage (238°), stirring occasionally.
Remove from heat and pour at once over bowl full of chocolate mixture; stir until chocolate and marshmallow cream melt.
Pour into prepared pan, spread evenly. Cool completely. Cut into small squares. (You can put pieces into mini-cups). I don't know why you can't just use 1-1/2 cups of pecans, if you don't want to go to the expense and nuisance of toasting almonds and hazelnuts.
HOLIDAYS ARE COMING! Yea!
Kathi in Virginia
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Fruit Cake Cookies
1 lb mixed fruit candies (fruit cake mix, or your choice)
1 10oz. package of chopped dates
3 cups chopped pecans
1 cup softened butter
3/4 cup firm packed brown sugar
3/4 cups sugar
3 large eggs
1 tbsp. orange juice
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground allspice
Mix the fruit, dates and pecans, set aside. Beat the butter with the sugars till fluffy on medium speed with hand mixer. Add eggs and orange juice, mix well. Mix the last 5 ingredients in a seperate bowl, gradually add to butter mixture. Stir in reserved fruit and nuts. Drop by tsp. on greased cookie sheet. Bake 350 degrees, 8-10 minutes. Cool on wire rack.
I do have another recipe somewhere, that the cookies once baked must 'cure' about 10 days or so before eating them so the flavors do their thing...will look for that one and post it in the next week or so.
Ann in TX
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Nancy
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