FUDGE PIE

INGREDIENTS
½ cup flour
1 cup sugar
1 stick melted butter
1 teaspoon vanilla
2 eggs
2 ounces dark unsweetened chocolate

HOW TO MAKE
Preheat oven to 350 degrees. Mix ingredients together and pour into an unbaked prepared pie crust. Bake for 20-25 minutes. Top with whipped cream or ice cream to serve.

By, Julia L.

CHRISTMAS CRANBERRY PUDDING & SAUCE

6 tablespoons butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups chopped cranberries
1/2 cup chopped pecans

In large mixing bowl, cream butter and sugar, add eggs one at a time. Sift flour, baking powder and salt.  Add to creamed mixture  alternatively with milk.Turn into a 6 cup buttered mold.  Use foil to cover if no other cover. Place mould on a rack in a pan with a tight fitting lid.  Pour enough water in pot to come halfway up mould.  Steam for 1 to 1 1/2 hours.  Wrap in foil and freeze until ready to use.  (I use a Corning ware small casserole and put it in my Dutch oven pot) Reheat in oven at 325 degrees about 45 minutes.

The Sauce
1 cup butter
1 1/2 cups sugar (could be cut in half)
1 cup eggnog
1/4 cup rum

Heat first 3 ingredients over low heat stirring occasionally.  Stir in rum at end.

By, Lyn M.

PUMPKIN CHOCOLATE CAKE

1 16oz can of pumpkin
1 Box of yellow cake mix
1 8oz bag of choc chips
2 teasp pumpkin pie spice
2 teasp baking powder
¼ cup water
2 eggs
1 cup of chopped nuts
Grease and flour a bundt pan

Mix cake mix, spice, add eggs, pumpkin, water and fold in chocolate chips and nuts. Bake 350 for 40-45 min.

Glaze – frosting

1 cup sifted powder sugar
1 tbsp milk
1 tbsp light corn syrup
1 teasp nutmeg or your favorite spice, cinnamon etc.

By, Marie C.

WHITE CHOCOLATE COOKIES ‘N’ CREAM FUDGE

1 cup granulated sugar
3/4 cup butter
1 (5 fl.-oz. can) evaporated milk
2 (12-oz. pkg.) packages white chocolate morsels
1 jar (7 oz.) marshmallow cream
3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
Pinch of salt

Directions:
LINE 9-inch-square baking pan with foil.
COMBINE sugar, butter and evaporated milk in medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; Cook 3 minutes stirring constantly. Remove from heat.
STIR in morsels, marshmallow cream, 2 cups crushed cookies and salt. Stir until morsels melt. Pour fudge into prepared pan. Sprinkle remaining crumbled cookies on top gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours). Lift uncut fudge from pan in aluminum foil; remove foil and cut fudge into squares. Yield: 4 lbs.

This recipe is in honor of my husband who first introduced me to Mark Roberts’ Fairies. This was one of his favorites.
Kelley P. and Children

FAIRY PIE

1/2 cup butter
1 1/4 cup sugar
1/2 cup + 2 tbsp. flour
1 tbsp. baking powder
dash salt
4 eggs separated
1/4 cup goat milk
1tsp. vanilla
1 cup chopped walnuts (optional)
1 (10 oz.) pkg. frozen raspberries, packed in sugar syrup
1 1/2 tsp. cornstarch
whipped cream

Cream together butter and 1/2 cup sugar.  Combine flour, baking powder and salt.  Beat egg yolks with goat milk.  Add flour and egg mixtures alternately to cream mixture.  Pour batter into 2 greased 8″ round cake pans, spread evenly to edge, forming a thin layer. Beat egg whites until stiff.  Gradually beat in 3/4 cup sugar, blend in vanilla and nuts.  Spread meringue on batter in layer pans to within 1″ of edge. Bake at 350 degrees for 25 minutes or until wooden tooth pick comes out clean.  Remove from oven; cool on rack 10 minutes, then remove from pans and cool completely. Drain syrup from raspberries into saucepan and blend in cornstarch.  Cook and stir until thickened and add berries. To serve, cut each layer into 4 or 6 wedges.  Top each wedge with spoonful of whipped cream and drizzle some raspberry sauce over.  Serves 8 - 12.

By Dennis L., West Hollywood, CA

PERFECT RAISIN DROP COOKIES
Granny Viv’s from the 1930’s

2 cups raisins (white)
1 cup water
1 teaspoon soda
1 cup butter
2 cups sugar
3 eggs, well beaten
4 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking powder
1 cup chopped walnuts or pecans

Add water to raisins and boil briskly for 5 minutes. Stir in soda and let stand. Cream butter and sugar till light and fluffy. Add vanilla, eggs, cooled raisins with their liquids, and the flour sifted with the baking powder, salt, cinnamon, and nutmeg. Stir in nuts and drop by teaspoonful on greased cookie sheet. Bake 12 to 15 minutes in 350° oven. Makes 72 soft fat cookies.

FROZEN PUMPKIN SQUARES

1 (15 ounce) can pumpkin
1 teaspoon salt
1 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 gallon vanilla ice cream, softened
36 (or more) gingersnaps
Cool Whip
Finely Chopped Pecans

Combine pumpkin, salt, sugar, ginger, cinammon and nutmeg. Fold pumpkin mixture into ice cream.  Line 13×9x2 inch pan with gingersnaps.  Top with 1/2 of  pumpkin mixture.  Repeat layers. Freeze until firm.  Cut into squares.  Top with Cool Whip and pecans.

By:  Beverly M., Midland, TX

BREAD PUDDING with RUM SAUCE

6 slices white bread, french bread, or stale glazed doughnuts
2 cups milk
1 tablespoon butter
2 eggs beaten
1  1/4 cups sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup raisins  *** optional  or chocolate chips

Tear up bread into small pieces, place in buttered 9″ round glass dish.  Heat milk and butter in the microwave on high 3 minutes in a 4 cup measuring cup.    Stir small amount of the hot milk into beaten egg mixture to temper eggs, add sugar, salt , cinnamon, vanilla and raisins. Pour over bread pieces.  Cook in the microwave on high 7 minutes. Cook 2 minutes longer if center is not firm.

RUM SAUCE

1/4 cup butter
1/2 cup sugar
2 tablespoons rum

Mix sugar and rum together in a 2 cup measuring cup.   Add butter. Cook in the microwave on high 2 minutes.  Serve warm over bread pudding.

By Penny  C., Reno, NV