by J A Whiting
Serve with the ice cream flavor of your choice or with whipped cream.
Cake may be served warm or at room temperature.
Penuche Fudge
INGREDIENTS
1½ cups powdered sugar
⅔ cup evaporated milk (NOT sweetened condensed milk)
1¾ cups brown sugar (packed)
10 Tablespoons butter, room temperature
¼ teaspoon salt
1½ teaspoons vanilla
DIRECTIONS
Use a 9" square pan; spray with nonstick spray cooking spray; line with plastic wrap.
In a heavy saucepan, over medium-high heat, combine the brown sugar, butter, salt, and evaporated milk; use a long-handled wooden spoon to continuously stir until the butter melts and the mixture begins to boil.
Once it begins to boil, turn heat to medium-low allowing the mixture to simmer; stir frequently for 25 minutes until the fudge forms into a soft ball.
Remove the pot from the stove and place the mixture into a mixing bowl.
Beat in the powdered sugar, a little at a time, until smooth.
Beat in the vanilla.
Pour mixture into the prepared pan.
Use a spatula or the back of a spoon to smooth the top.
Place in the refrigerator uncovered to cool for about 20 - 25 minutes, or until the fudge is firm.
Turn the fudge out of the pan and peel off the plastic.
Cut the fudge into small squares.
Sweet and Salty Cookies
INGREDIENTS
1¼ cups all-purpose flour
1¼ cups old fashioned oats
1¼ teaspoons baking soda
1¼ teaspoons kosher salt
2 sticks unsalted butter, at room temperature
¾ cup sugar
2 Tablespoons milk
2 teaspoons honey
DIRECTIONS
Preheat the oven to 300°F.
In a bowl, mix together flour, oats, baking soda, and salt.
With an electric mixer on medium speed, beat butter and sugar until fluffy.
Beat in milk and honey.
Using a spatula, mix in the dry ingredients.
Line a baking sheet with parchment paper.
Spoon Tablespoons of dough onto the baking sheet (space about 1 – 1½ inches apart).
Press down gently to slightly flatten the dough.
Bake until cookies are golden (about 25-30 minutes).
Transfer the baking sheet to a wire rack; cool.
The cookies will become crisper as they cool.
