Fabulous Fudge Frosting

This Fudge Frosting is the best I have ever made. It is very, very rich. The kids regularly request it on their birthday cakes or on brownies. YUM!

Karen's Fudgy Frosting (from the back of Spartan Cocoa about 16 years ago)

1/3 Cup Butter
1/3 Cup Baking Cocoa
1 1/2 tsp vanilla extract
2 Cups powdered sugar
2 Tablespoons milk

Melt butter. Remove from heat and add cocoa. Stir until well blended. Add vanilla, powdered sugar and milk. Stir until smooth. Frosting with thicken quickly, so spread immediately. Frosts two 8" or 9" round cake pans.

Recipe for Marshmallow Fondant

I've been wanting to make my own fondant and recently found this recipe. Hopefully, it will taste better than the store bought kind.

Blueberry Scones

Madelyn begged to be allowed to make breakfast this morning. She wanted to make pancakes or waffles, but I didn't want to deal with the sticky mess that invariably ends up on the dining room chairs. The mess is never discovered until I sit down with the children to do school and end up needing to change my slacks. Never a good way to start school on a Monday.

Instead, I searched through Michael's new cookbooks and found a recipe for Bacon Blueberry Scones. We have never had scones before, so I decided to do it without the bacon to keep it a little more familiar. Here's the recipe, including the bacon. We'll probably add it next time, since these were such a big hit with the children. Heroically, I didn't eat any and stayed on my diet.

Bacon Blueberry Scones
from Taste of Home Simple and Delicious Cookbook

2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 ground cinnamon
1/3 cold butter
3/4 cup buttermilk
1 Tablespoon vegetable
1 cup fresh or frozen blueberries
4 bacon strips, cooked and crumbled

1 egg
1 Tablespoon milk

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk buttermilk and oil; add to crumb mixture. Stir in blueberries and bacon.

Turn onto a floured surface; knead 10 times. Pat into an 8-inch circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet.

In a small bowl, beat egg and milk; brush over scones. Bake at 425 degrees for 12-15 minutes or until golden brown. Serve warm. Yield: 8 servings.

Buckeye Candy

Buckeye Candy
1 1/2 cups peanut butter
6 cups powdered sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
4 cups semisweet chocolate chips
1/4 cup shortening

1. Line cookie sheet with wax paper. Mix together butter, peanut butter, sugar, and vanilla with a wooden spoon in a large bowl.

2. Roll dough into 1-inch balls. Set them on prepared cookie sheet and insert toothpick into each ball. Chill in freezer until hard, approximately 30 minutes.

3. Melt chocolate chips and shortening over medium-high heat. Remove the pan from heat. Dip balls in chocolate and place back on cookie sheet. Refrigerate until chocolate is set, approximately 2 hours.

Store in airtight container in refrigerator.

Peppermint Bark

Peppermint Bark

1 lb. dark chocolate
1 lb. white chocolate
6 oz. candy canes, crushed

1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.

2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.

3. Break into pieces and enjoy!

Yummy Molasses Cookies

Yummy Molasses Cookies

* 3/4 cup melted butter
* 1 cup sugar
* 1/4 cup molasses
* 1 egg
* 2 cups flour
* 2 teaspoons baking soda
* 1/2 teaspoon each of ground cloves, ginger and salt
* 1 teaspoon cinnamon
* Extra sugar for rolling


1. Combine butter, sugar, molasses and egg in large mixing bowl
2. Combine flour, baking soda and spices in medium bowl
3. Add flour mixture to butter mixture and stir until well combined
4. Put in refrigerator until dough has hardened.
5. Scoop out dough (I find an ice cream scoop works well for this) and roll into 1 inch balls
6. Roll balls in sugar and place on cookie sheet, well-spaced apart
7. Press down slightly on cookie dough with the bottom of a glass or jar
8. Bake for 8-10 minutes in a 375 degree oven. Cool on rack.

Asparagus and Potato Tart

Jamie Oliver has a show on one of the cooking channels that our family enjoys watching. The show, Jamie at Home, focuses on fresh, locally grown produce and meats. Today, Amy made his delicious asparagus/potato tart for lunch. It was fabulous. We will definitely be making this again, especially when we have left over mashed potatoes.
This recipe has been tweaked to fit with the ingredients I had on hand.

Ingredients:
1 pound potatoes, peeled and cut into chunks
sea salt
1 pound asparagus spears, woody ends removed
8 oz. filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Monterey Jack Cheese, grated
3 large eggs
1/2 cup cheddar cheese, grated
8 oz. evaporated milk (we were out of milk)
two shakes of grated nutmeg
freshly ground pepper

Boil potatoes in salted boiling water and cook for 15 minutes. Blanch the asparagus in a separate pan of salted boiling water for 4 minutes, then drain in a colander.

Preheat oven to 375 degrees.

Layer the filo pastry in a baking dish. Brush each layer of filo dough with melted butter. We used a large cookie sheet, but I feed a large crowd. It's important to work quickly, because the filo dough will dry out. The pastry layers should be about 5 layers thick.

When the potatoes are down cooking, drain immediately. Mash the potatoes with the cheeses, then mix together the eggs and cream and add to the potato mixture. Spread the potato mixture over the filo dough. Bring the sides of the filo dough and scrunch together to form a rim. Take the blanched asparagus and line them up across the potatoes. Brush with remaining melted butter. Bake in preheated over for about 20 minutes, or until golden and crisp. Allow to rest for 10 minutes.