Chocolate Double Fudge

?Double Chocolate Fudge
1 pound milk chocolate chips
1 pound semi-sweet chocolate chips
2 1/2 tablespoon butter
1 pint marshmallow cream
2 cups chopped walnuts
1 12-ounce can evaporated milk
4 cups sugar
100% would make this again

Lightly butter one 9 x 13-inch pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream, and nuts. Combine the evaporated milk and sugar in a large saucepan over medium heat. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into prepared baking pan. Spread out and smooth into pan. Set aside to cool and harden, about 6 hours. Cut into 1-inch squares when ready to serve.

? 5/8 cup of all purpose flour
3/4 tsp salt
1/3 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup white sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup walnuts

Mix the first flour and salt together and put into the bottom of a quart jar. Layer the rest of the ingredients in the order they are given.

Attach a tag with the following directions to the jar. Preheat oven to 350 F. Grease a 9x9 pan.
Pour contents of jar in a large bowl and mix well. Stir in 1 tsp vanilla, 2/3 cup of oil, and 3 eggs. Beat until just combined. Pour batter into pan and bake for 25-30 minutes.

Note: Cover the top of the jar with a pretty fabric and print a fancy tag to tie around the top. They make very personal and attractive gifts.

?3 cups granulated sugar
1-1/2 cups water
3 tablespoons white corn syrup
3 envelopes unflavored gelatin
juice of 1 lemon
3/4 cup cornstarch
1 tablespoon of rose water (or vanilla)
3/4 cup coarsely chopped pistachio nuts
powdered sugar

Combine granulated sugar with water and corn syrup in a heavy saucepan and boil until it reaches 240 F on a candy thermometer or soft ball stage. Keep hot. In a small bowl, soften the geletin in the lemon juice. Set aside. In another small bowl, dissolve the cornstarch in 1/2 cup of cold water, the pour it into the hot syrup. Stir gently and simmer slowly until very thick. Remove from heat, add gelatin and lemon juice and stir until gelatin dissolves. Stir in rose water or vanilla, nuts and 2 to 3 drops food coloring if desired. Sprinkle a generous layer of powdered sugar in an 8-inch sqare pan. Pour in mixture and let set in a cool dry place (the refrigerator is too humid) for 3 or 4 hours or until set. Sprinkle with another layer of powdered sugar and cut into 1-inch squares. Dredge each square in powdered sugar. Store in an airtight container.

Kitty Litter Cake

  1 spice or german chocolate cake mix
  1 white cake mix
  1 package white sandwich cookies
  1 large package vanilla instant pudding mix
  12 small tootsie rolls
  1 litter box (Maybe spring for a new one!)
  1 plastic scoop
  green food coloring

Prepare cake mixes and bake according to directions. Prepare pudding
mix and chill until ready to assemble.  Crumble white sandwich cookies
in small batches in blender, they tend to stick, so scrape often. Set
aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few
drops green food coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl.
Toss with half the remaining white cookie crumbs and the chilled
pudding. You probably won't need all of the pudding, mix with the cake
and test it, you don't want it soggy, just moist; gently combine. Put
mixture into clean litter box.  Put three unwrapped Tootsie rolls in a
microwave safe dish and heat until soft and pliable. Shape ends so they
are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls
and bury in mixture. Sprinkle the other half of cookie crumbs over top.

Scatter the green cookie crumbs lightly over the top, this is supposed
to look like the chlorophyll in kitty litter. Heat remaining Tootsie
Rolls, three at a time in the microwave until almost melted. Scrape
them on top of the cake and sprinkle with cookie crumbs. Place box on
newspaper and sprinkle cookie crumbs around. Serve with new pooper
scooper or old one for added flavor.

Combine:
  1 c. flour
  1/3 c. brown sugar
  To this mixture, cut in 5 T. butter, softened.

  Stir in:
  1/2 c. chopped nuts

Set aside 3/4 c. of the above mixture for top. Press remaining amount
in a buttered 8x8" pan. Bake at 350 for 15 mins. Cool slightly.

Combine until smooth:
  8 oz. cream cheese
  1 1/2 cinnamon
  3/4 c. sugar
  1 t. allspice
  1/2 c. pumpkin
  1 t. vanilla
  2 eggs

  Pour cream cheese mixture over baked crust. Sprinkle with reserved
topping. Bake 30-35 minutes at 350. Cool before cutting.

  2 small eating apples, peeled, cored, chopped
  6 whole cloves
  1 cinnamon stick (4")
  2 teaspoons ground ginger
  2 tablespoons brown sugar
  1/4 cup water
  1 small orange, juiced
  1 gallon Cider

  Combine all ingredients in a saucepan and simmer, covered, for 10
minutes. Remove cloves and cinnamon stick and serve warm. Yield: 6
servings