WARNING: I will NOT be held responsible for overindulgence!!!
3 cups sugar
3/4 cup (1-1/2 sticks) butter or marg
2/3 cup evaporated milk
2 cups tollhouse premier white morsels
1 jar (7ounces) marshmallow cream
1/2 cup finely crushed oreos
1 tsp vanilla extract
1 cup crumbled oreos
Line 9 inch square pan with foil.
Combine sugar, butter and evaporated milk in a medium heavy duty saucepan. Bring to a full rolling boil, stirring constantly, for 3 minutes.
Remove from heat.
Stir in morsels, marshmallow creme, finely crushed oreos and vanilla extract.
Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into the fudge with a knife, without touching the bottom of the pan.
Refrigerate for 1 hour or until firm. Lift from pan and remove foil. Cut into 48 pieces. Store in airtight container in the fridge!
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Monday, August 22, 2011
Monday, February 15, 2010
Monday, October 6, 2008
Old-Fashioned Orange Layer Cake
Old-Fashioned Orange Layer Cake
Cake:
2 cups granulated sugar
1 cup unsalted butter, softened
5 eggs, at room temperature
1 tablespoon grated orange rind
1/2 cup fresh orange juice
2 1/2 cups self-rising flour
1 cup 2 % reduced-fat milk
Icing:
1/4 cup unsalted butter, softened
1 tablespoon grated orange rind
1/3 cup fresh orange juice
1 (1-pound) package confectioners' sugar
Preheat oven to 350. Grease and flour two 9-inch round cake pans.
To prepare cake, combine sugar and butter; cream with a mixer at medium-high speed. Add eggs and orange rind; blend well. Reduce speed to low and beat in orange juice. Add flour alternately with milk; beat well. Pour into pans. Bake 22 to 25 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans 15 minutes. Remove from pans and cool completely on wire racks.
To prepare icing, combine butter, orange rind, orange juice and half of the confectioners' sugar. Using a mixer at low speed, beat until well blended. Gradually add remaining sugar; beat until smooth. Spread about 3/4 cup icing on top of one layer. Place second layer on top. Spread remaining icing in a thin layer over top and sides. Serves 20.
Cake:
2 cups granulated sugar
1 cup unsalted butter, softened
5 eggs, at room temperature
1 tablespoon grated orange rind
1/2 cup fresh orange juice
2 1/2 cups self-rising flour
1 cup 2 % reduced-fat milk
Icing:
1/4 cup unsalted butter, softened
1 tablespoon grated orange rind
1/3 cup fresh orange juice
1 (1-pound) package confectioners' sugar
Preheat oven to 350. Grease and flour two 9-inch round cake pans.
To prepare cake, combine sugar and butter; cream with a mixer at medium-high speed. Add eggs and orange rind; blend well. Reduce speed to low and beat in orange juice. Add flour alternately with milk; beat well. Pour into pans. Bake 22 to 25 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans 15 minutes. Remove from pans and cool completely on wire racks.
To prepare icing, combine butter, orange rind, orange juice and half of the confectioners' sugar. Using a mixer at low speed, beat until well blended. Gradually add remaining sugar; beat until smooth. Spread about 3/4 cup icing on top of one layer. Place second layer on top. Spread remaining icing in a thin layer over top and sides. Serves 20.
This picture and recipe are from Cherry Hill Cottage
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