Eating is OK

Friday, December 15, 2006

Fantasy Fudge

4 c. sugar
2 sticks (1/2 lb) butter
1 1/3 c. cream
12 oz. Belgian bittersweet chocolate.
1 jar marshmallow creme or 7 oz. marshmallows
1 c. chopped pecans (optional)
1 tsp. vanilla

Combine sugar, butter and cream. Bring to a boil, stir 5 minutes over medium heat to form a soft ball stage; then go just a noodge longer so it will be a little firmer. Remove from heat, stir in chocolate chips, add marshmallows or marshmallow creme, nuts and vanilla. Beat until well blended.

Breakfast Bananas Foster

4 ripe but still firm bananas
1 stick (1/4 lb.) butter (real butter)
1/4-1/2 cup brown sugar
1 cup apple juice or applesauce

Slice the bananas in half lengthwise, then cut those sections in quarters.
Melt the butter in a frying pan, and add the banana sections. Fry until they begin to be golden brown, then add brown sugar a little at a time until the sauce begins to look like caramel. When the sugar is melted, add the juice or applesauce until you have a spoonable texture. You will need less liquid if you use juice than if you use applesauce. Heat through, and serve on waffles.

Cheese Balls

1 8 oz. pkg cream cheese
4 oz. (thereabouts) cheddar cheese, grated
1 oz. crumbled blue cheese
3/4 cup chopped pecans or cracked peppercorns to coat (you could also use parsley, etc.)

grate the cheese while it is still cold. Then let all ingredients come to room temperature. Mix thoroughly in food processor. Spread the coating materials out on two squares of plastic wrap, and divide the cheese evenly onto the coating materials. Carefully shape into a ball while rolling it around in the coatings. Since it is quite soft, it gets all over, but eventually it works. Place in a round bowl and gather the plastic wrap up and twist to seal. Let it chill, then serve with the round side up.