Brown Sugar Fudge

This is from Jewell – delicious

Yield

9×9 pan

Ingredients

  • Sweetened condensed milk – 11 oz (300 ml)
  • Brown sugar, packed 2 cups (450 ml)
  • granulated sugar 1 cup (225 ml)
  • milk 1/2 cup (125 ml)
  • butter or hard margarine 3 tbsp (50 ml)
  • corn syrup 2 tbsp (30 ml)
  • vanilla 1 tsp (5 ml)

Directions

  1. Combine first 6 ingredients in 3 quart (3l) saucepan. Heat on medium-low, stirring often as it comes to a boil. boil, stirring occasionally to prevent sticking, until soft ball stage on candy thermometer or until a small spoonful dropped in cold water forms a soft ball. Remove from heat. Remove thermometer. Let stand 40 minutes. Add vanilla. Beat until it gets thick. Pour into greased 9 X 9 inch (22 X 22 cm) pan. Cool Cuts into 36 pieces.
  2. Tip – do not under-cook or while it will still taste good, you will have to eat it with a spoon.

Bread Cones

Ingredients

  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons oil
  • 1/4 cup sugar
  • 1 beaten egg
  • 1 1/2 teaspoon salt
  • 2 1/4 teaspoon instant yeast
  • 3 1/2 to 4 cups bread flour

Directions

  1. Pour milk and water into a saucepan and heat to a scald. Pour this into a large bowl, allow to cool to lukewarm. Add in oil, sugar and salt; mix with a wooden spoon till well blended. Add in beaten egg and 2 cups of flour; mix till smooth with a wooden spoon. Add in instant yeast and mix. Allow to sit for 10 minutes uncovered. Now, start to slowly add in more flour. When the mixture becomes to hard to mix, pour out onto a well floured surface and knead in more flour for 8 minutes. The dough will become smooth and elastic. Add just enough flour that the dough no longer sticks to your hands while kneading. Add a tablespoon of oil to a clean bowl and place the dough into the bowl. Turn over a few times to lightly coat all sides with oil. Cover with plastic wrap and allow to rest till double in bulk, about 1 hour. Remove dough and knead a few time to release the gas. Now cut the dough into 8 pieces. use a scale to make sure each piece is equal in weight. Allow to rest for 5 minutes. Take each piece and roll into a 36 inch rope. Roll ropes around the greased 6 inch cream horn tubes. Place onto a cookie sheet lined with parchment paper and cover with plastic wrap. Allow to rest for 30 minutes. Bake in a preheated 350 degree oven for 20 – 22 minutes or till golden brown. Place onto a wire rack and allow to cool for a couple minutes before removing the tubes.

Bobbys Breakfast

from Cory.

Yield

9×13 pan

Ingredients

  • 1 box stove top stuffing (sage)
  • 8 oz shredded cheddar
  • 1 small can mushroom soup (celery)
  • 6 eggs
  • 12 oz milk
  • 1 pound sage breakfast sausage (Jimmy Dean)

Directions

  1. Night before – brown sausage and drain.
  2. Put stove top stuffing in pay, sprinkle cheese over stuffing, sausage over cheese.
  3. Whisk in bowl – eggs, milk and soup
  4. Pour over stuffing mixture, cover with foil and refrigerate overnight.
  5. Remove foil, cook @ 350 degrees 45-60 minutes. Rotate a couple of times if you remember to.

Blueberry & Raspberry Baked Oatmeal

Yield

6 servings

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1/4 cup chopped walnuts, divided
  • 1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • Pinch of salt
  • 1/4 cup maple syrup (I used sugar free)
  • 1 cup milk (I used skim)
  • 1 large egg, lightly beaten
  • 2 tbsp. unsalted butter, melted and cooled slightly
  • 1 tsp. vanilla extract
  • 2-3 ripe bananas, peeled and sliced
  • 1 cup blueberries or raspberries, fresh or frozen, divided

Directions

  1. 1. Preheat the oven to 375F.
  2. 2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
  3. 3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
  4. 4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving

Best Steak Marinade Ever

Yield

1/2 cups

Ingredients

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)

Directions

  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.