Grammie Beas Chocolate Fudge Food

GRAMMIE BEA'S CHOCOLATE FUDGE

Steps:

• Stir first 4 ingredients together in a heavy cast iron pan. Bring to a boil.
• Boil briskly until mixture forms a soft ball in a glass of cold water (238 degrees F using a candy thermometer).
• Take off stove. Stir in marshmallow, walnuts and vanilla. You can also add a heaping T. of peanut butter too!
• Pour in well greased 9x13" pan, and let cool.
• Cut into 2" squares, and refrigerate if desired.
• Store in airtight container.
• Note: I can tell you from experience, it is best to use the candy thermometer, and DO NOT make on a rainy day, as it will not harden properly! I always make it with the peanut butter.

GRAMMIE BEA'S CRISCO YELLOW CAKE

Steps:

• Mix thoroughly by hand 300 strokes or 2 minutes at med. speed with mixer. Scrape bowl frequently during mixing.
• Add eggs and vanilla, and again mix by hand 300 strokes, or 2 minutes at med speed with mixer.
• Pour batter into greased and floured 9x13" or two 9" round pans, and bake in 350 oven.
• Bake 9" layer pans 30-35 minutes.
• Bake 9x13" pan 40-45 minutes.
• Let cakes cool for 10 minutes in layer pans, then remove onto a cooling rack until cool.
• If you use the 9x13" pan keep the cake right in the pan and frost when cool.

OLD FASHIONED CHOCOLATE FUDGE

Steps:

• Line 8 or 9 inch square pan with foil.
• Mix sugar, cocoa and salt in a heavy 4-quart saucepan.
• Stir in whole milk.
• Cook over medium heat, stirring constantly until mixture comes to a full rolling boil.
• Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball.
• Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees.
• Stir in pecans.
• Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss.
• Quickly spread into prepared pan.
• Cool completely.
• Cut into square.
• Store in a tightly covered container at room temperature.

TOFFEE CRACKLE COOKIES

Steps:

• Preheat oven to 300.
• In large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Add brown sugar, baking powder and salt. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with mixer and then combine the rest with a spoon. Stir in toffee pieces.
• Shape dough into 1 1/4 inch balls. Roll in granulated sugar.
• Place 2 inches apart on ungreased cookie sheet and flatten slightly with bottom of a glass.
• Bake about 20 minutes or until edges are firm, but not brown.
• Cool completely on wire rack.

GRAMMIE BEA'S DANDELION GREENS

Steps:

• Pick 2 lg. brown bags full of dandelions, or buy 3 lbs., as they shrink a lot during cooking.
• Wash dandelions well 2-3 times in changes of water, to remove bugs and dirt. Inspect leaves and stems as you go, to make sure they.
• arent wilted or rotted or anything, and break off any that are.
• Add about 6" of water to a lg. pot.
• Add cut up pieces of salt pork into the water.
• Once washed well, add the greens to the pot.
• Add 1 teaspoons salt. on top of the greens.
• Cook on high until water comes to a boil, then turn down to medium heat.
• Let greens cook, until reduced, and tender.
• Make sure salt pork is cooked through, at least 45-50 minutes.
• Drain well, and serve with butter, vinegar, salt, and pepper.
• Note: Preparation time varies, depending on how dirty the dandelions are and how well you clean them.

MARTHA'S CHOCOLATE FUDGE

Steps:

• You will need a candy thermometer. Make your fudge on a dry day. Too much humidity will keep the fudge from setting up properly.
• Butter an 8-by-8-by-2-inch pan and place it in the fridge. Alternately, use a loaf pan if you want really thick pieces.
• Sift cocoa powder and sugar into a medium bowl.
• Prepare an ice bath. I use my sink, filling it with approximately 2" of water, then adding a bunch of ice.
• In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, paste like texture forms.
• Add chocolate, butter, and corn syrup.
• Cook on med-low heat (don't let it boil yet), stirring constantly, until sugar has dissolved completely (very important), 7 to 10 minutes.
• Using a pastry brush dipped in cold water, wash down any sugar crystals that form along the sides of pan.
• Clip a candy thermometer to the side of the pan, making sure the tip of the thermometer does not touch the bottom of the pan.
• Increase heat a bit until the fudge starts to boil. When the fudge begins to boil, stop stirring and don't stir AT ALL for the rest of the cooking time or the fudge will be grainy.
• Keep the syrup boiling, being careful that it doesn't boil over.
• When the candy thermometer registers 236°, remove the pan from heat, and place in ice bath for 5 seconds.
• Transfer pan to a heat-proof surface, and let sit until thermometer registers 110°, about 45 minutes.
• Add vanilla, and using a wooden spoon (or electric hand mixer), stir fudge briskly until it thickens and begins to lose its sheen, 2 to 3 minutes (it may take a little longer to set up. Depending on the humidity in the air, it could take as much as 10 minutes).
• Stir in walnuts, if desired.
• Spread fudge into prepared pan with wooden spoon. Cover with plastic wrap; chill 30-60 minutes. Cut into 1-inch squares.

GRANDMA LORI'S OLD-FASHIONED FUDGE

Steps:

• Lightly grease an 8 or 9-inch square pan.
• Combine dry ingredients in heavy 4 quart saucepan.
• Stir in milk.
• Bring to a "bubbly" boil over medium heat, stirring constantly.
• Boil, without stirring, to 234 degrees (soft ball stage). Remove from heat. Cool at room temperature to 110 degrees.
• Beat with wooden spoon until thickens and loses gloss.
• Quickly spread in prepared pan.

GRAMMIE BEA'S OLD FASHIONED CINNAMON ROLLS

Steps:

• Preheat oven to 350.
• Let the pie crust sit out for 1/2 hours if using the unroll and bake crusts, so they get soft enough to roll up without the crust cracking. (Make homemade pie crust if you are making your own. Roll out thin, just as you would to make a pie crust).
• Melt butter in the microwave for 20 seconds, and brush onto top of pie crusts.
• Mix cinnamon and sugar together and sprinkle on top of the butter.
• Roll up crust dough jelly roll style, making into a long log. Crimp the edge of the pie crust so it holds together. (See picture).
• Using a sharp knife cut dough into 3/4" pieces, and place cinnamon side down on a greased cookie sheet.
• Bake for 20-22 minutes until a light golden brown. Take out of oven and let cool for a few minutes, then take off sheet, so they don't stick, and let cool.
• Store in plastic container or Zip-Lock baggie, that is if you have any left!

CHOCOLATE CRACKLE COOKIES

Steps:

• In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
• Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
• Preheat oven to 400°F and lightly grease 2 baking sheets.
• Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.

GRAMMIE BEA'S LAZY DAISY OATMEAL CAKE

Steps:

• Preheat oven to 350.
• Cake:.
• In a shallow bowl, combine rolled oats and boiling water. Let stand for 20 minutes.
• Using a mixer, cream butter until creamy.
• Gradually beat in sugars, and beat until light.
• Blend in eggs and vanilla.
• Mix flour, baking soda, salt, and spices.
• Remove beaters from creamed mixture.
• Stir in rolled oat mixture.
• Fold in flour mixture. Blend well.
• Pour batter into a greased and floured 9" square cake pan.
• Bake for 45-55 minutes Remove from oven, but DO NOT REMOVE CAKE FROM PAN.
• Topping:.
• Combine all melted butter. brown sugar, canned milk and nuts. Spread over the hot cake.
• Return the cake to the oven, under the broiler. Broil until the topping is bubbly and tinged with gold. Watch it as it will burn easily.

GRAMMIE BEA'S CHOCOLATE CRACKLE COOKIES

Steps:

• Blend Crisco/margarine and sugar.
• Add vanilla, eggs, milk, and cocoa. Beat well, and add nuts.
• Mix flour, baking powder, and salt. Add to first mixture. Beat well.
• Chill for 1 hour.
• Drop by spoonfuls onto a greased cookie sheet.
• Bake at 350, for 8-10 minutes Keep an eye on the cookies at 8 minutes as you don't want them to burn.
• Roll in confectionary sugar when still warm. Let cool.