Sugar Cookies

Sugar Cookies
1 cup Shortening
2 cups Sugar
1/2 cup Milk
2 tsp. Vanilla
3 Eggs
5 1/2 cups Four
1 tsp. Salt

1. Measure out flour, and salt in small bowl.
2. Beat eggs, add milk and vanilla in a different small bowl.
3. Cream  sugar and shortening together.
4. Alternating flour mixture and egg mixture add all the remaining ingredients to creamed shortening.
5. Roll out small portions of dough at a time to 1/4 inch thick.
6. Cut desired shapes.
7. Reform into a ball, roll and cut again.  I only work the dough 3 times then I save it for one last working with all of the other scraps.
8. Chill for about 30-60 minuets in the refrigerator.
9. Heat oven to 350°.
10. Bake for 12-15 minutes.
11. Remove from baking sheet and cool on a wire rack.
12. Decorate once the cookies are cooled. 

Enjoy~

Magic Fudge

Chocolate Walnut Fudge

 This recipe is a keeper.  I've made up to 4 batch a day at times for a week straight, and have yet to have a batch fail.  This fudge doesn't not require a thermometer, or any special equipment.  Just a little time.  With a few adjustments it can be made in to a variety of different flavors, that are sure to please.  This is one of my favorite candies to take to family and friends at Christmas.  They simply love it! 

1. Line 9x9 pan with Aluminum Foil that has been smeared with butter.
2. Place chocolate chips, vanilla and nuts in mixer.
3. Put butter and milk in pan.  Melt butter.

4. Add Sugar.  Stir constantly.  Bring to a Rolling Boil.

 Have the sugar pr-measured.  It makes it much easier to add it to the pan.

 A rolling boil is a boil that can not be stirred down. 

5. Add marshmallow cream.  Bring back to a Rolling Boil.  Stir constantly, but do not scrap the sides or bottom.  Boil 5 minutes.

*If the mixture starts to get brown flakes turn down the heat.*

6. Pour marshmallow mixture over chips.

**Do NOT Scrap the sides.**

7. Mix.  Pour into Pan

*I like to use my Kitchen Aid to mix the chips and marshmallow mixture.

Just barely mix everything together.  If you over mix the fudge cools, the 

sugar crystals do not align properly and the fudge will be gritty.*

8. Cool at Room Temperature.  

9. Cut and enjoy.  Keep in an airtight container.   

This is why do you do not scrap the sides the burned sugar crystals will get into your fudge.

Magic Fudge

1/4 cup Butter

2 1/2 cups Sugar

2/3 cup Evaporated Milk

1 tsp. Vanilla

10-12 oz Chocolate Chips 

6-7oz Marshmallow Cream

1/2 + 1/3 cup Walnuts (optional) 

1. Line 9x9 pan with Aluminum Foil that has been smeared with butter.

2. Place chocolate chips, vanilla and nuts in mixer

3. Put butter and milk in pan.  Melt butter.

4. Add Sugar.  Stir constantly.  Bring to a Rolling Boil.

5. Add marshmallow cream.  Bring back to a Rolling Boil.  Stir constantly, but do not scrap the sides or bottom.  Boil 5 minutes.

*If the mixture starts to get brown flakes turn down the heat.*

6. Pour marshmallow mixture over chips.

**Do NOT Scrap the sides.**

7. Mix.  Pour into Pan

8. Cool at Room Temperature.  

9. Cut and enjoy.  Keep in an airtight container.   

To change the flavor the of the fudge.  Simple change the type of Chips you use  Look for chips in different flavors such as:

Andes Creame De Menthe (one of my favorites)

Cinnamon

Peppermint

Cherry

Another way to change the flavor is to use White Chocolate Chips and use Kool-Aid to flavor the fudge.  Simply add the Kool-Aid to the chips in the mixing bowl.  With fruit flavors I like to add 1/2 tsp of Almond Extract to the batch.   

Enjoy~

Edible Glitter

This is a Pintrest find.  The problem?  The original site deleted this post.  So all I had to go by was the comments on the pin.  I did manage to figure it out and have had fun creating edible glitter.  This is perfect for cupcakes, cookies, cakes, and anything you add frosting to.

Edible Glitter
1/2 cup Sugar
1/2 tsp Food Coloring
1/4 tsp Candy Flavoring (optional)

Mix sugar, food coloring, and candy flavoring.
Bake 350° for 10 minutes.
Break up large chunks into small crystals.
Sprinkle on cupcakes or cakes or dip frosted cookies into edible glitter. 

Enjoy~

Perfect Cookie Glaze

This recipe is an amazing Pintrest find.  The problem is me.  I just can't help but to improve every recipe I touch!  So here is the original post from King Arthur Flour.  I love this recipe.  When thinned out it is perfect for dipping cookies.  A little thicker and it is spreadable.  A little thicker still and you can pipe it using an icing bag and frosting tips. 

Perfect Cookie Glaze
2 1/4 cups Powdered Sugar
2 Tab. Corn Syrup
2 Tab. Milk (piping frosting)
1/2 or more tsp. Milk (optional)
Food Coloring (optional)
Candy Flavoring (optional)

Wisk together powdered sugar, corn syrup, and milk until smooth.  It is better to have the frosting to thick, it is easier to fix to thick of frosting then to thin.
Add food coloring and/or candy flavoring. Wisk.
Spread, pipe or dip cookie. 
Wait 1 minute to see if the icing has the desired results. 
If the frosting is to thick add milk 1/2 tsp. at a time till desired consistency.

10 Minute Caramels

This is a favorite recipe of mine.  First and foremost it only takes 10 minutes to make.  Second the caramels freeze amazingly well, so you can make them and save them for a rainy day. 

10 Minute Caramels
1/4 cup butter you will need some extra to butter your dish
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup Corn Syrup
1/2 cup Sweetened Condensed Milk
8 inch pan
Large Casserole Dish

1. Butter 8 inch pan











This is just the sugar.

2. Add all ingredients to large casserole dish

 
 

3. Microwave for 2 minutes.  Stir



This is after the fist 2 minutes.  It will take a while but stir until all the ingredients are incorporated and are smooth.

 Smooth as silk. 

4. Microwave for 2 minutes.  Stir


This is after 4 minutes.  It will be bubbling.  Just stir until smooth 

5. Microwave for 2 minutes.  Stir


This is after 6 minutes, or 3 sets of 2 minutes in the microwave.  

Try to stir this as fast as possible.  You want to stir out all of the bubbles.  Make sure that the caramel is smooth.  

6. Pour into 8 inch pan.  Let cool
7. Cut and wrap in waxed paper.
8. Store in Airtight Container.











10 Minute Caramels
1/4 cup butter you will need some extra to butter your dish
1/2 cup White Sugar
1/2 cup Brown Sugar
1/2 cup Corn Syrup
1/2 cup Sweetened Condensed Milk
8 inch pan
Large Casserole Dish

1. Butter 8 inch pan
2. Add all ingredients to large casserole dish
3. Microwave for 2 minutes.  Stir
4. Microwave for 2 minutes.  Stir
5. Microwave for 2 minutes.  Stir
6. Pour into 8 inch pan.  Let cool
7. Cut and wrap in waxed paper.
8. Store in Airtight Container. 


Enjoy~