How To Make appetizing Homemade Ice Cream In Less Than 15 Minutes

Almost every person loves ice cream, but what a lot of citizen don't perceive is that it's extremely easy to make. You don't need any fancy tool to enjoy delicious homemade ice cream. In fact, you don't even need that much time, as the method I'm about to share will take less than 15 minutes!

At the end, you'll have a rich, velvety and indulgent vanilla ice cream; the exquisite thing to enjoy with a slice of apple pie, or to impress your friends with at the end of a evening meal party.

In order to make ice cream, you normally need to use a machine. If you don't keep the composition spellbinding while it freezes, ice crystals form inside and give the ice cream a gritty texture when you eat it. You've probably experienced this texture when you've re-frozen a carton of ice cream that has thawed; it's about a million miles away from the flat texture it should have.

The hidden That Makes This Easy and Quick

The hidden to easy ice cream is plainly to supervene a original custard method that requires no stirring. To do that, we plainly need to use heavy cream in the mixture, and no milk. That way, we can plainly throw the composition in the freezer to set. That means no more stirring, and no more fuss!

For this method you'll need just 4 ingredients: 2 cups of heavy cream, 1.75oz of granulated sugar, 2 egg yolks, and 1 vanilla pod.

The Recipe

The first step is to slice the vanilla pod lengthways on a plate, and scrape out the seeds inside with a spoon handle. You'll need to put the seeds to one side on a plate, as we'll need them later.

Next, take the pods and throw them into a pan, along with the cream and sugar.

Place the pan over a medium heat, and sir the composition while it heats up. Once it reaches the boil, turn down the heat and whisk together the egg yolks in a bowl.

Slowly pour the composition into to the bowl with the egg yolks, whilst whisking them together. Add the seeds and continue to whisk until the composition is speckled with vanilla seeds. Fish out the vanilla pods, and exchange the composition to a freezer proof bowl.

Finally, all you need to do is throw the composition into the freezer for 2 to 3 hours, and we're done! delicious homemade vanilla ice cream, with only 15 minutes preparation!

How To Make appetizing Homemade Ice Cream In Less Than 15 Minutes

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formula For Homemade Ketchup and Mustard

I love ketchup and mustard. Ketchup is a necessity for french fries and hamburgers but I also use it frequently in cooking. It makes a good substitute when you run out of tomato sauce or paste in a recipe. It also adds flavor to other dishes when used in small amounts.

Mustard, also, may be added in small amounts to recipes you may never think of using it in, to add an unidentifiable flavor. For example, try it in home made chocolate fudge. Or, try one teaspoon in your home made chili.

The point, here, is that ketchup and mustard have many uses beyond french fry's and hot dogs.

But when you buy it from the store you must take what the builder thinks you want. Maybe you would like your mustard to be a microscopic spicier. Or, your ketchup a microscopic sweeter. When you get it from a store shelve you have to take it or leave it, as it is.

However, you can have it any way you want. Make your own! Right at home in your kitchen. You are encouraged to try the following recipes for ketchup and mustard. Then, when you make a second batch, modify the ingredients to suit your own taste. Sweeter? Add sugar. Smoother? Add butter. Spicier? Add Tabasco sauce or cayenne pepper. Whatever you want, you can make.
Here's how:

Home Made Ketchup

Ingredients

* 28 oz. Tomatoes (fresh or canned)
* 1 cup onion, diced
* 1/2 cup white corn syrup
* 1/2 cup apple-cider vinegar
* 1/4 tsp. Cayenne pepper
* 1/4 tsp. Dried ground mustard
* 1/4 tsp. Ground ginger
* 1/4 tsp. Celery seed
* 1/4 tsp. Cinnamon
* 1/4 tsp. Allspice
* 1/4 tsp. Ground cloves

Directions

1. Put the tomatoes through a sieve (strainer), then change to a blender.
2. Add the onions and blend until smooth. Pour the aggregate into a large pot.
3. Add all of the remaining ingredients.

Cook over low heat for about an hour until the aggregate thickens. Bottle and store in refrigerator.

Home Made Mustard

Ingredients

* 1/2 cup dry ground mustard
* 1/2 cup all purpose flour
* 1 tsp salt
* 1 tablespoon sugar
* 1/2 cup white vinegar
* 1/2 cup water
* 2 eggs
* 1/2 tsp turmeric (for color)
* 1 tablespoon softened margarine

Directions

1. Mix all ingredients except margarine in medium sauce pan. Mix wholly to dissolve flour as best you can.
2. Place on low heat and stir constantly until aggregate thickens and begins sticking to bottom of pan. Mix will be lumpy.
3. Take off from heat and stir in margarine.
4. Use a potato masher or electric mixer (set on slow) to beat mustard until you have a flat consistency. You may want to add additional margarine to get a thinner, creamier mix.
Makes just under 1 pint.

Note: You must stir the mix constantly after heat is applied. It will thicken very fast. Total cooking time is only 2 or 3 minutes.

Give it a try. It not only taste great, it's fun to make.

formula For Homemade Ketchup and Mustard

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How to Make a Homemade Chocolate Pie From Scratch in 5 Steps

Are you bored of the same black forest cakes on every occasion? It is time to extend your expertise to a wider delicacy range. The following formula will teach you to get ready homemade chocolate pie in five uncomplicated steps starting from the scratch. So, forget the quarterly chocolate cakes, switch over to a delicious homemade chocolate pie, and surprise your house with your expertise.   

Before starting with the preparation, you will need the following items for development a good tasting chocolate pie. You would need an oven for the purpose along with a ready-made pie shell, which are unquestionably ready in the markets. You would need almost one cup of sugar and one fourth teaspoon of salt, two cups of milk along with three tablespoons of cocoa and flour, 3 slightly beaten egg yolks, two tablespoons of butter and one teaspoon of vanilla essence. You can replace the cocoa with chocolate; however, the quantity needs to be reduced as well. One and a half squares of chocolate used in baking would suffice the preparing mixture for the chocolate pie. You will also need a saucepan and a mixer for blending the ingredients.

1. starting with the oven, preset the temperature to 350 degrees. Your chocolate pie shell would need baking. Do the same as per the instructions that are mentioned on the package. Do not forget to poke holes in your piecrust and continue to bake until it develops a brown tinge. This may take as much as 20 minutes, the approximate time it would take to get your pie filling ready.  

2. While the crust is baking, you can set the rest of the ingredients for your homemade chocolate pie. Use a flour bowl for adding the cocoa or chocolate squares, flour, sugar, and salt. Stir this mixture until they are blend well with one another. With this prepared, beat your egg yolk well and add it to the first mixture of flour and cocoa. You can save the white of the eggs for preparing meringue.  

3. In a 4 quarts saucepan, add milk and the first mixture and continue to cook them at a medium heat. Make sure that you continue the cooking with constant and quarterly stirs in order to keep the mixture from sticking to the pan. Continue with this as long as the mixture begins to convert its state, this will take almost ten minutes. If lumps invent in the mixture, beat them out. When the mixture starts to bubble and thickens up, take off the saucepan from the stove.

4. Now is the time to add your vanilla excerpt and butter. Once these ingredients are added, place the mixture once again on heat and continue to stir until the butter in the mixture starts to melt. Your piecrust should be baked to the accepted color by this time.

5. Your last step is to pour the mixture into the shell. If you are not concerned in preparing meringue, you can naturally go ahead, place your pie in the oven, and set it to 350 degrees. This should take an additional one 15 minutes; once done, you can add toppings such as shaved chocolate or strawberries to your homemade chocolate pie.

How to Make a Homemade Chocolate Pie From Scratch in 5 Steps

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Homemade Chocolate Frosting recipe - Basic Chocolate Frosting recipe

Homemade chocolate frosting tastes so much great than that ready made kind you buy in a can, although that is good when you don't have time, but really, it's pretty easy to whip up some frosting of your own with this recipe.

1/4 cup butter, melted

1/2 cup unsweetened cocoa powder

1/3 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups confectioners' sugar

Directions

In a large bowl, combine butter and cocoa; beat until well mixed. Add in the milk, vanilla and salt; beat until smooth. Moderately beat in the confectioners' sugar until frosting is plane and creamy. Add more milk if you want a thinner consistency.

=> Chocolate Cake Frosting Recipe: Chocolate Fudge Frosting Recipe

Here's a good chocolate fudge icing method that goes great with chocolate cake.

3 squares baking chocolate

5 tablespoons butter

3 1/2 cups confectioners' sugar

7 tablespoons milk

Dash of salt

1 teaspoon vanilla

Directions

In a saucepan, combine the chocolate and the butter; cook on low heat until both are melted. Take off from heat. In a large bowl, add the sugar and stir in the milk, salt and vanilla. Moderately stir in the chocolate combination and beat until frosting is plane and easy to spread.

=> Easy Chocolate Frosting Recipe: Chocolate Buttercream Frosting
Recipe

Here's an easy frosting method that spreads creamy and plane on your homemade cake.

2-2/3 cups confectioners' sugar

3/4 cup unsweetened cocoa

6 tablespoons butter

5-6 tablespoons milk

1 teaspoon vanilla

Directions

In a small bowl, combine the sugar and cocoa. In another small bowl, add 1/2 cup of cocoa combination and the butter; beat well. Alternately add in the remaining cocoa combination and the milk; beat until combination is plane and creamy. Stir in the vanilla.

=> Easy Chocolate Frosting Recipe: Chocolate Chip Frosting

If you're a chocolate chip lover, this is quick way to make some homemade chocolate frosting.

1/4 cup butter

1 cup sugar

1/4 cup milk

1/2 cup chocolate chips

1 teaspoon vanilla

Directions

In a saucepan, combine butter, sugar and milk; bring to a boil. Stir in chocolate chips and the vanilla. Take off from heat. Beat frosting until cool and is a spreading consistency.

=> Easy Chocolate Frosting Recipe: Chocolate Peanut Butter Frosting Recipe

The phenomenal flavors of chocolate and peanut butter make a nice frosting to use on cupcakes.

1/2 cup peanut butter

1/3 cup unsweetened cocoa

2-2/3 cup confectioners' sugar

1/4 teaspoon salt

1 teaspoon vanilla

1/2 cup cream or evaporated milk

In a large bowl, combine the peanut butter and cocoa; stir until well blended. Stir in the sugar, salt and vanilla. Add in the cream until the desired consistency is reached.

=> German Chocolate Frosting Recipe: German Chocolate Cake Frosting Recipe

Here's a great German chocolate frosting method that features coconut and pecans.

1 cup sugar

3 egg yolks

1 teaspoon vanilla

1 cup pecans, chopped

1 stick butter

1 can condensed milk

1 tablespoon cornstarch

1 can coconut

Directions

In a saucepan, combine all ingredients and cook over low heat; stir constantly until frosting reaches a thick consistency (about 12 minutes). Stir in the pecans and coconut.

=> Chocolate Cream Frosting Recipe: Chocolate Cream Cheese Frosting Recipe

This makes a rich chocolate frosting that goes great on brownies and cupcakes.

4 squares unsweetened chocolate

1 (8 oz.) package cream cheese (room temperature)

4 cups confectioners' sugar

1 tablespoon vanilla extract

1/8 teaspoon salt

2 tablespoons evaporated milk

Directions

In a saucepan or duplicate boiler, melt chocolate over low heat.

In a large bowl, beat the cream cheese until it has a fluffy consistency. Stir in the melted chocolate; with an electric mixer, mix on medium speed until well blended. Mix in the vanilla and salt. Moderately blend in the sugar.

Increase mixer speed to medium high. Moderately add in the milk and beat until the frosting is a plane consistency.

Homemade Chocolate Frosting recipe - Basic Chocolate Frosting recipe

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delicious Old Fashion Homemade Candy method For Chocolate Fudge

For your own house or to give as gifts, homemade candies are a special treat. I remember how my house would gain in the kitchen on cold winter evenings when I was a child to make candy. My mom's beloved was chocolate fudge, my dad's was peanut butter fudge, and mine was seafoam or divinity. We had a black walnut tree over from our home in Southern Indiana. We used them or hickory nuts in our fudge. For you who don't know what a hickory nut is, it is a lot like pecans and we used them in recipes that called for pecans. Like black walnut trees, we had an plenty of hickory trees. One of our activities every fall was picking up hickory nuts to use in our candies, etc. I later, as a mom living surface Indiana, started using mostly pecans. Since I live in Texas now, we have pecans instead of hickory nuts. And my children never cared much for walnuts. In my opinion, just about any nut would be good in this fudge. This chocolate fudge is made with marshmallow creme, chocolate chips, and evaporated milk. My mom all the time made her fudge with evaporated milk and I still like mine that way today. This method is a composition of how my mom made fudge and my own ideas for it. This fudge makes a great candy for yourself or to put in pretty minuscule boxes and give as gifts. Candy is a great gift but don't limit it to Christmas. It is also a great gift for birthdays, mother's day, father's day, etc.

Grandma'S Chocolate Fudge
4 cups sugar
2 cans (5-oz each) evaporated milk
1 cup (2 sticks) butter
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 cup chopped walnuts
1 tsp vanilla

Line a 9 x 13-inch baking pan with foil and increase the foil over the edges. Butter the foil and set aside.

Butter the sides of a heavy 3-quart saucepan. Integrate the sugar, evaporated milk, and butter in the saucepan. Cook, stirring, over medium-high heat to boiling. Continue to cook while stirring until the mixter reaches the soft-ball stage or 236 on a candy thermometer. This will take 10 to 15 minutes.

Remove the pan from the heat. Add the chocolate chips, marshmallow creme, walnuts, and vanilla. Stir hard until the chocolate melts. Spread the composition into the ready pan. While still warm, score the candy into squares. When firm, cut all the way through the squares. Store in refrigerator or a cool place.

Yield: almost 3 1/2 lbs

Enjoy!

delicious Old Fashion Homemade Candy method For Chocolate Fudge

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Chocolate Fudge Cake recipe - Homemade Chocolate Fudge Layer Cake

I don't know about you, but I love chocolate fudge cake. One look at this scrumptious layer cake makes my mouth water. Chocolate lovers will scoop this up pretty quick so make sure you grab a piece before it's all gone.

2 cups sifted cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 squares unsweetened chocolate

2/3 cup water

1 1/2 cup sugar

1 teaspoon vanilla

2/3 cup butter, softened

3 eggs

1/3 cup buttermilk

Chocolate fudge filling

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans.

Tear off a big sheet of wax paper and set on kitchen counter. Using a sifter, sift the flour baking powder, baking soda onto the wax paper.

In a saucepan or duplicate boiler, combine the chocolate, water and 1/4 cup of sugar; cook over low heat while stirring constantly. When chocolate is thick and smooth, transfer to other bowl. Chill chocolate in a pan of ice water; stir occasionally. Add vanilla to chocolate.

In a large bowl, beat together the butter and sugar until nice and fluffy. Beat in the eggs, one at a time. Blend in the chilled chocolate.

Add in the sifted flour mixture, alternating with the buttermilk - beat batter fully after each addition, until nice and smooth. Pour the cake batter into cake pans.

Bake for 35 minutes, or until center of cake springs back when pressed lightly. Cool on wire rack. When cake is cool, split each round in half and fill with the Chocolate Fudge Filling. Use same filling to frost the whole cake.

Chocolate Fudge Filling

6 squares semisweet chocolate

3 tablespoons butter

7 tablespoons milk

1 teaspoon vanilla

3 cups sifted confectioners' sugar

In a small saucepan, add the chocolate squares and butter. Cook over low heat until melted.

In a bowl, add the melted chocolate, milk, vanilla and stir until well blended. Add in the confectioners' sugar and mix until filling is flat and really spreadable.

=> Chocolate Fudge Cake Recipe: Chocolate Fudge Sheet Cake

This recipe is a great alternative to a layer cake. This chocolate fudge cake is ready for picnics, potlucks and parties. Better save this recipe because you'll be asked to make it again and again.

2 cups flour

2 cups sugar

1/2 teaspoon salt

2 sticks butter

1 cup water

3 heaping tablespoons cocoa

2 eggs

1 teaspoon soda

1/2 cup buttermilk

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees.

Grease and flour a 9 x 13-inch baking pan.

Using a sifter, sift the flour into a bowl. Add in the sugar and salt. Resift a second time into the bowl.

In a saucepan, mix together the butter, water and cocoa; bring to a boil. Add warm chocolate composition to the flour and stir thoroughly.

In a isolate bowl, mix together the eggs, baking soda, buttermilk and vanilla. Add to chocolate batter and mix fully until batter is smooth. Pour into cake pan.

Bake for 20 minutes, or until toothpick inserted in middle comes out clean. Frost cake with Chocolate Fudge Frosting.

Chocolate Fudge Frosting

1 stick butter

6 to 8 tablespoons milk

3 tablespoons cocoa

1 box confectioners' sugar

1 cup chopped pecans or walnuts (optional)

1 teaspoon vanilla

In a saucepan, cook the butter, cocoa and milk over low heat (do not boil). Remove pan from heat and stir in the sugar, nuts and vanilla. Beat with an galvanic mixer until frosting is smooth.

Pour warm frosting over cake and spread with a knife.

Chocolate Fudge Cake recipe - Homemade Chocolate Fudge Layer Cake

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How to Make Homemade Chocolate

The easiest way to make chocolate is to buy cooking chocolate from your local supermarket, melt it down, and pour it into molds. Cooking chocolate normally comes in four distinct flavours: milk, white, dark, and caramel. You do not, however, have to restrict yourself to these flavours as any store bought chocolate can be melted down and used. Now, we will take a look at the distinct steps used in manufacture your chocolate.

• Break or chop up the chocolate and put it into a bowl; this makes it easier to melt. Next, place the bowl into a microwave oven and put it on high. Someone else method is to place the broken up chocolate into a ceramic or glass bowl, which is then settled over a pot of boiling water. The aim is to use the steam to melt the chocolate, so never let the bowl touch the boiling water.
• If the chocolate retains its customary shape - thereby slowing down the melting process - one can stir it, with a wooden spoon, halfway through the process. This will keep it from overcooking. Note: distinct kinds of chocolate melt at distinct rates. White chocolate melts the fastest, while dark chocolate takes twice as long. Cooking chocolate, on the other hand, is the slowest melting chocolate of all three.
• If the melted chocolate is too thin to use for decorating, add glycerine, as this thickens its consistency.
• Once the chocolate is melted, pour it into a mold and leave it to harden. Generally, molds can be brought at your local supermarket; for more variety, you might want to go to a catering contribute store. Alternatively, you can make your own molds by using aluminium foil or sanitary non-toxic plastics. If you are on a budget, ice trays can make good mold. You should not, however, use copper as it releases a poisonous residue that can be harmful.
• For variety, one can melt two or three distinct types of chocolate and pour them into the distinct sections of the same mold. For example, if you have a mold of the Easter bunny, you could pour white chocolate into the mold of his head, milk chocolate into his body, and dark chocolate into his legs. Mixing distinct kinds of chocolates into the same mold will give you a unique seeing chocolates and a range of tastes. Someone else idea is to fill the mold practically to the brim with milk chocolate then, while it is still in liquid form, pour white chocolate in a spiral into the same mold, creating a gorgeous whirl effect. The possibilities are endless! Bon appetite!

How To Homemade Chocolate Fudge

How to Make Homemade Chocolate

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How to Make Yummy Homemade Candy - Divinity, Rum Truffles, and Cream Cheese White Chocolate Fudge

Homemade candy is so special. It is perfect for gifts, especially with Mother's Day and Graduations just colse to the corner. It is also fun to make with the house just to share with each other. Some of my favorite childhood memories are of making candy with my mom, dad, and sister. We had distinct favorites so we often made some varieties at a time. Divinity was all the time my favorite even though it is a rare treat now that I am a diabetic. This record also shares recipes for Rum Truffles and a delicious Cream Cheese White Chocolate Fudge!

Ms Downing'S Divinity

"How To Made Chocolate Fudge"

2 1/2 cups sugar
1/4 cup hot water
3/4 cup white corn syrup
2 egg whites, beaten to stiff peaks
pinch of salt
1 tsp vanilla
2/3 cup chopped walnuts or pecans

Boil sugar, syrup, and water to a specific thread stage. (When the spoon is lifted the syrup is stringy like threads.) Mix salt into the egg whites. Pour 2/3 of the syrup slowly into the egg whites; beat constantly and add vanilla while still beating. Reheat 1/3 of the sugar syrup to a boiling point; add slowly to egg white mixture, beating constantly. When candy forms stiff peaks, stir in the nuts and drop by tablespoonfuls onto greased cookie sheets. Cool. Store in airtight containers. Note: A few drops of food coloring may be added, if desired. I liked making mine a pale pink when I was a young child!

Rum Truffles
8 squares (1-oz each) semi-sweet chocolate
1/3 cup half-and-half cream
1/3 cup butter flavor shortening
3 egg yolks
1/3 cup confectioners' sugar
2 tbsp dark rum
2/3 cup finely chopped nuts

In a 1 1/2-quart saucepan, join chocolate and cream. Cook and stir over low heat until chocolate is melted and compound is smooth. Take off from heat. Add the shortening, stirring until melted. Add the egg yolks, confectioners' sugar, and rum. Beat compound on medium speed of an electric mixer until blended. Refrigerate for about 2 hours or until firm. Shape compound into 1-inch balls. Roll each ball in the chopped nuts to coat. Chill in the refrigerator.

Cream Cheese White Chocolate Fudge
8-oz cream cheese, softened
16-oz powdered sugar
12 squares white chocolate, melted
1 1/2 tsps vanilla
1 cup chopped nuts
1 cup coconut
1/2 stick butter, melted

Beat the cream cheese until smooth. Add butter to the cream cheese and beat until mixed in. slowly add in the powdered sugar, beating continually. Stir in the melted chocolate, vanilla, nuts, and coconut; stir and beat well. Lightly butter a 9x 11-inch pan. Spread the candy into the pan. Refrigerate for 1 hour. Cut and serve. (I think it is a good idea to go ahead and cut before refrigerating. It then is easier to break apart after being chilled.)

Enjoy!

How to Make Yummy Homemade Candy - Divinity, Rum Truffles, and Cream Cheese White Chocolate Fudge

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Chocolate Fudge Cake recipe - Homemade Chocolate Fudge Layer Cake

I don't know about you, but I love chocolate fudge cake. One look at this scrumptious layer cake makes my mouth water. Chocolate lovers will scoop this up pretty quick so make sure you grab a piece before it's all gone.

2 cups sifted cake flour

Homemade Chocolate Fudge Brownies

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 squares unsweetened chocolate

2/3 cup water

1 1/2 cup sugar

1 teaspoon vanilla

2/3 cup butter, softened

3 eggs

1/3 cup buttermilk

Chocolate fudge filling

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans.

Tear off a big sheet of wax paper and set on kitchen counter. Using a sifter, sift the flour baking powder, baking soda onto the wax paper.

In a saucepan or double boiler, consolidate the chocolate, water and 1/4 cup of sugar; cook over low heat while stirring constantly. When chocolate is thick and smooth, transfer to an additional one bowl. Chill chocolate in a pan of ice water; stir occasionally. Add vanilla to chocolate.

In a large bowl, beat together the butter and sugar until nice and fluffy. Beat in the eggs, one at a time. Blend in the chilled chocolate.

Add in the sifted flour mixture, alternating with the buttermilk - beat batter fully after each addition, until nice and smooth. Pour the cake batter into cake pans.

Bake for 35 minutes, or until town of cake springs back when pressed lightly. Cool on wire rack. When cake is cool, split each round in half and fill with the Chocolate Fudge Filling. Use same filling to frost the whole cake.

Chocolate Fudge Filling

6 squares semisweet chocolate

3 tablespoons butter

7 tablespoons milk

1 teaspoon vanilla

3 cups sifted confectioners' sugar

In a small saucepan, add the chocolate squares and butter. Cook over low heat until melted.

In a bowl, add the melted chocolate, milk, vanilla and stir until well blended. Add in the confectioners' sugar and mix until filling is smooth and surely spreadable.

=> Chocolate Fudge Cake Recipe: Chocolate Fudge Sheet Cake

This formula is a great alternative to a layer cake. This chocolate fudge cake is ready for picnics, potlucks and parties. Great save this formula because you'll be asked to make it again and again.

2 cups flour

2 cups sugar

1/2 teaspoon salt

2 sticks butter

1 cup water

3 heaping tablespoons cocoa

2 eggs

1 teaspoon soda

1/2 cup buttermilk

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees.

Grease and flour a 9 x 13-inch baking pan.

Using a sifter, sift the flour into a bowl. Add in the sugar and salt. Resift a second time into the bowl.

In a saucepan, mix together the butter, water and cocoa; bring to a boil. Add warm chocolate composition to the flour and stir thoroughly.

In a separate bowl, mix together the eggs, baking soda, buttermilk and vanilla. Add to chocolate batter and mix fully until batter is smooth. Pour into cake pan.

Bake for 20 minutes, or until toothpick inserted in middle comes out clean. Frost cake with Chocolate Fudge Frosting.

Chocolate Fudge Frosting

1 stick butter

6 to 8 tablespoons milk

3 tablespoons cocoa

1 box confectioners' sugar

1 cup chopped pecans or walnuts (optional)

1 teaspoon vanilla

In a saucepan, cook the butter, cocoa and milk over low heat (do not boil). Take off pan from heat and stir in the sugar, nuts and vanilla. Beat with an galvanic mixer until frosting is smooth.

Pour warm frosting over cake and spread with a knife.

Chocolate Fudge Cake recipe - Homemade Chocolate Fudge Layer Cake

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How to Make Yummy Homemade Candy - Divinity, Rum Truffles, and Cream Cheese White Chocolate Fudge

Homemade candy is so special. It is exquisite for gifts, especially with Mother's Day and Graduations just colse to the corner. It is also fun to make with the house just to share with each other. Some of my beloved childhood memories are of development candy with my mom, dad, and sister. We had separate favorites so we often made several varieties at a time. Divinity was all the time my beloved even though it is a rare treat now that I am a diabetic. This description also shares recipes for Rum Truffles and a yummy Cream Cheese White Chocolate Fudge!

Ms Downing'S Divinity

Homemade Chocolate Fudge

2 1/2 cups sugar
1/4 cup hot water
3/4 cup white corn syrup
2 egg whites, beaten to stiff peaks
pinch of salt
1 tsp vanilla
2/3 cup chopped walnuts or pecans

Boil sugar, syrup, and water to a specific thread stage. (When the spoon is lifted the syrup is stringy like threads.) Mix salt into the egg whites. Pour 2/3 of the syrup moderately into the egg whites; beat constantly and add vanilla while still beating. Reheat 1/3 of the sugar syrup to a boiling point; add moderately to egg white mixture, beating constantly. When candy forms stiff peaks, stir in the nuts and drop by tablespoonfuls onto greased cookie sheets. Cool. Store in airtight containers. Note: A few drops of food coloring may be added, if desired. I liked development mine a pale pink when I was a young child!

Rum Truffles
8 squares (1-oz each) semi-sweet chocolate
1/3 cup half-and-half cream
1/3 cup butter flavor shortening
3 egg yolks
1/3 cup confectioners' sugar
2 tbsp dark rum
2/3 cup finely chopped nuts

In a 1 1/2-quart saucepan, couple chocolate and cream. Cook and stir over low heat until chocolate is melted and combination is smooth. Take off from heat. Add the shortening, stirring until melted. Add the egg yolks, confectioners' sugar, and rum. Beat combination on medium speed of an electric mixer until blended. Refrigerate for about 2 hours or until firm. Shape combination into 1-inch balls. Roll each ball in the chopped nuts to coat. Chill in the refrigerator.

Cream Cheese White Chocolate Fudge
8-oz cream cheese, softened
16-oz powdered sugar
12 squares white chocolate, melted
1 1/2 tsps vanilla
1 cup chopped nuts
1 cup coconut
1/2 stick butter, melted

Beat the cream cheese until smooth. Add butter to the cream cheese and beat until mixed in. moderately add in the powdered sugar, beating continually. Stir in the melted chocolate, vanilla, nuts, and coconut; stir and beat well. Lightly butter a 9x 11-inch pan. Spread the candy into the pan. Refrigerate for 1 hour. Cut and serve. (I think it is a good idea to go ahead and cut before refrigerating. It then is easier to break apart after being chilled.)

Enjoy!

How to Make Yummy Homemade Candy - Divinity, Rum Truffles, and Cream Cheese White Chocolate Fudge

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