3 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
2 tablespoons butter
1 cup chopped pecans
30 soft caramel candies, unwrapped
3 tablespoons heavy cream
Line an 8×8 baking pan with aluminum foil, making sure to leave some overhang for easy removal. Lightly grease the sides of the foil in the pan (to prevent the caramel from sticking to the foil) and set aside.
Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan. Heat over medium heat, stirring well until the mixture is completely smooth. Add in the chopped pecans and stir until fully combined. Set aside.
Add the caramel candies and heavy cream to a microwave safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until the mixture is melted and smooth.
Add half of the fudge to the prepared baking pan and smooth it out. Add all of the caramel on top and evenly distribute it on top of the fudge. Add the remaining half of the fudge and spread it out evenly over the caramel.
Transfer fudge to the refrigerator for 3-4 hours (or overnight) or until the fudge is solid enough to cut into squares. Cut into small pieces and enjoy!
1/2 cup maraschino cherries
4 ounces unsalted butter (at room temperature)
2 cups sugar
3/4 cups cream
1/2 teaspoon salt
12 ounces white chocolate chips (or chopped white chocolate)
7 ounces marshmallow cream
1/2 to 1 teaspoons cherry extract
Optional: pink food coloring
About 30 minutes before making the fudge, finely chop the maraschino cherries. Place them between thick layers of paper towel, and press well to remove as much moisture as possible. Let them sit for about 30 minutes to dry out (longer is okay.) Having moist cherries will make your fudge gooey, so try to get as much liquid out as possible. Prepare an 8×8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Place the butter, sugar, cream and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt. Once the mixture comes to a boil, insert a candy thermometer.
Continue to cook the fudge, stirring frequently, until it reaches 235 F on the candy thermometer.
Once at the proper temperature, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips.
Add 1/2 tsp cherry extract and the pink food coloring. Stir, and taste the fudge. Add additional cherry extract if necessary, to get a strong cherry flavor. Add the chopped cherries and stir well. Pour the fudge into the prepared pan and smooth it into an even layer.
Let the fudge set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Cherry Chip Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
2 1/2 cups All-Purpose Flour
1/3 cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
8 tablespoons Butter, Cold
1 10 ounce jar Maraschino Cherries
1/2 cup Mini Chocolate Chips
3/4 cup Heavy Cream
1 teaspoon Pure Almond Extract
For the Glaze:
1/2 cup Powdered Sugar
1 1/2 tablespoons Maraschino Cherry Juice
Preheat oven to 400°F.
Stir together the flour, sugar, baking powder, and salt. Use a pastry blender or fork to cut in the cold butter until you see small pea-sized pieces. Place bowl in the refrigerator while your prep the other ingredients.
Drain the cherries thoroughly, saving the juice for later. Quarter the cherries and pat dry with paper towels.
Stir the chocolate chips and cherry pieces into the flour mixture gently. Create a hole in the center of the ingredients.
Whisk together the heavy cream, egg, and extract. Pour into the center of the dry ingredients. Use a fork to work the two mixtures together until soft dough forms. Do not over mix.
Divide the dough into 2 balls. Pat and press each ball into a 6- inch circle on a non-stick baking sheet.
Bake for 20-22 minutes. Do not over bake.
Remove and let cool for 2-3 minutes, then cut each circle into 6 wedges. Let cool completely.
Optional: Whisk together the powdered sugar and cherry juice. Drizzle over the tops of the cooled scones. Let set before storing in a loosely sealed container. Makes 12 mini scones.
4 large red bell peppers
6 large sweet potatoes
2 Tbs butter OR margarine
salt and pepper – to taste
2 cups grated Gruyere cheese OR Swiss cheese
as much as 1 qt. heavy cream
1/2 cup dry seasoned breadcrumbs – optional
Either grill or broil peppers until the skin is charred black; place in a sealable plastic bag for 20 minutes; remove from bag and peel off skin (discard); slice in half lengthwise and remove seeds and core (discard); flatten slightly with the palm of your hand; set aside.
Peel and thinly slice sweet potatoes; place in a bowl of cold water; set aside.
Melt butter in an ovenproof glass 13″ X 9″ X 2″ baking dish; spread evenly over bottom and sides.
Blot sweet potatoes dry on paper towels.
Spread a layer of sweet potatoes over bottom of baking dish, completely covering bottom; sprinkle with salt and pepper.
Spread a layer of peppers over sweet potatoes, completely covering them; sprinkle with salt and pepper.
Sprinkle enough cheese over peppers to cover.
Continue layering until all ingredients are used up.
Pour cream evenly over all.
Sprinkle top with bread crumbs, if desired.
Place baking dish on a cookie sheet and bake in a 350 degree oven for 50-60 minutes, or until bubbly and golden brown.
Remove from oven and allow to rest for 15 minutes before serving.