Recent content by DesertRose

These sound good. I'm going to try them. Thanks. :smile:

I called my favorite Chinese takeout place and asked them if they could accept free lemons. I explained that our tree had an overbundance of them right now. I had many more than we could ever use. I was assured that they had a large dining room and could seat many people. :ermm:

It's 52°F here in the Arizona desert, and I'm cold. I feel like a sissy saying that when the temps are so much lower everywhere else. My sister is freezing in Texas at 27°F with snow showers.

I saw people eating it but I never tried it. I would rather use up calories on things I know I like. :lol:

Oh dear....lol....my trunk is so boring. I'm gonna have to add something to those two old blue towels in there.:lol:

Hello and welcome! :smile: A cook book, that's exciting!

:smile: Hello and welcome. I'm new here too, and I'm learning a lot!

By the way.... This fudge is very good. I make it during the holidays to share because it makes such a large amount. It sounds like it is 'against fudge making rules', but it always turns out delicious and non-grainy. :smile: Chocolate Fudge Bring to boil and boil for 6 minutes: 4 1/2 cups...

I have not done it but, I read that you can substitute regular liquid milk for evaporated milk in recipes. It would be a equal substitution.

I always add a few pieces of this fudge to gift cookie trays at holidays. I wrap up each piece individually with plastic wrap to keep it from drying out too quickly. Most people say that is their favorite part.

Poorly dissolved sugar that crystallizies prematurely results in fudge with a grainy texture. Adding the butter to the sugar mixture after a rolling boil helps keep the sugar from early crystallization. Too rapid a cooling (like placing in the refrigerator) can cause 'premature' crystallization...

It makes a firm fudge. I have also used it as icing on a cake. (didn't cook it as long as for fudge.) It should be stored in a tight container such as plasticware because it dries out if kept too long. However, it never lasts very long at my house. :smile:

That sounds so GOOD! :biggrin:

2 cups sugar 3/4 cup evaporated milk 1 and 1/2 cup peanut butter Add everything in a heavy pan. (we always used a cast iron skillet) Bring to boil on medium heat. Siring frequently to keep from scorching. Cook to soft ball stage. (when a small amount of mixture forms a soft ball in cold water)...

I baked these last week and they were very good! :smile: INGREDIENTS: 1 cup white sugar 1 cup packed brown sugar 1 cup butter, softened 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon baking soda 2 cups rolled oats 1 cup roasted and...