Happy Holidays from Sherri at FoodBasics101.com!
Sunday, December 18, 2011
Saturday, December 17, 2011
Hubby and I like a little peanut butter in our chocolate fudge. This holiday recipe makes a smooth and rich fudge and it's easy enough for a beginner; no cooking or thermometer required!
Chocolate Peanut Butter Fudge
2 tablespoons butter, softened
½ cup chunky peanut butter
½ cup butter
¼ cup milk
1 teaspoon vanilla extract
3 2/3 cups powder sugar
½ cup cocoa powder
Grease a 13”x9” cake pan with 2 tablespoons of butter. Sift the powdered sugar using a sifter or a kitchen sieve, pushing the sugar through the mesh with a spoon. (This will prevent white lumps in the fudge.)
Put peanut butter, ½ cup butter, and milk in a large saucepan. Heat over low heat, stirring constantly until peanut butter and butter are melted. Remove saucepan from stove. Add vanilla, sifted powdered sugar and cocoa powder. With a hand-held mixer, beat at medium speed until smooth. Turn out into the greased cake pan. Spread evenly with a spatula. Chill in fridge for one hour or until firm.
Yummy variation: Add 1/3 cup chopped peanuts.
Saturday, December 10, 2011
A blogging friend, Isabelle At Home, posted a recipe for this easy-to-make candy on her blog the other day and I thought "Wow! That looks good." so I decided to try it myself. Butterscotch and peanut butter mixed with peanuts and shoestring potatoes make a sweet-and-salty treat that's hard to resist.
Prep: 12 mins. Total time: 42 mins. Yield: 60 candies
1 package (11 oz.) butterscotch chips
2 tablespoons creamy peanut butter
1 jar (12 oz.) dry roasted peanuts
1 can (4 oz.) shoestring potatoes
In a microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Stir in peanuts and shoestring potatoes; blend until evenly coated. Drop tablespoonfuls onto waxed paper-lined cookie sheets. Place in fridge; wait 30 minutes or until candy is firm. Enjoy!
Sunday, December 4, 2011
These delectable, quick-fix breakfast muffins taste just like old-fashioned cinnamon-sugar cake donuts, only better because they are baked, not fried. Tender, warm muffins rolled in melted butter and coated with cinnamon-sugar;
I give 'em two yums up! *smile*
French Breakfast Puffs
Prep time:10 mins Total time:35 mins Servings:10
1/3 cup shortening
1/2 cup sugar
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
Heat oven to 350 degrees. Grease 10 regular-size muffin cups.
In a large bowl mix shortening, 1/2 cup sugar and the egg.
In a medium-size bowl mix flour, baking powder, salt and nutmeg.
Add flour mixture alternately with milk to the creamed ingredients.
Fill muffin cups 2/3rds full. Bake 20 to 25 minutes or until golden brown.
To make the topping, mix together sugar and cinnamon. Melt butter in a shallow bowl. Roll hot muffins in the melted butter, then in the cinnamon-sugar.
Serve hot. Enjoy!
Yummy variation: Add 2 tablespoons finely chopped nuts to the topping.