rthstewart | Ruth's Recipe Exchange

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Ruth's Recipe Exchange

So, here we go, the recipe exchange. In selecting a few things to get going, I went to those items that are fixed in memory, either fondly or in horror. The two I offer I’m pretty certain are unique enough to have not been much seen before but they are also part of holiday traditions for me. Here is the opportunity to share with others the peculiar and special and memorable food traditions of your family and country. The things you love and make over and over and the things you really would never make but must be shared and cherished.

Where possible I have added metric measures, but you'll probably want to check. I use a kitchen scale myself. Also, I have to ask what is the metric equivalent of the standard US 9X13 baking pan? Do you call it the 23 X 33 baking pan?

In comments, please feel free to add your own or link and to answer questions that others have about things like equivalents. I'd make a banner to cut and paste and icons but I don't know how to do that sort of thing.

Lime Jello Pretzel Salad (it often graces tables in the Midwestern US)

2 cups crushed pretzels
1 1/2 sticks butter (which equals 6 ounces or 170 grams)
4 tablespoons sugar
1 tall can crushed pineapple (I have no idea what tall is – probably 20 ounces/560 grams)
1 (8 oz.) pkg. cream cheese (227 grams)
1 (9 oz.) carton Cool Whip (255 grams)
1 cup sugar (7 ounces, 200 grams)
1 (6 oz.) pkg. lime jello

Melt butter and mix with sugar and pretzels; press into 11 inches x 14 inches pan. Bake at 400 degrees Fahrenheit for 8 minutes; cool. (I actually don't know what an 11 X14 pan is. I'd probably use the smaller 9 X 13 (23 X 33) if I were making this. Which I am not.)

Mix together cream cheese, Cool Whip, and 1 cup sugar. Spread over crust. Dissolve lime jello in 2 cups boiling water (may substitute one cup boiling water and one cup of lemon-lime soda and reduce sugar). When dissolved, stir pineapple into hot jello mixture. Spread over cream cheese mixture. Chill several hours. Amaze guests.

Adapted from numerous online sources including allrecipes.com and cooks.com

Caramel chocolate death bars
These are too rich for me, but they are always very popular on cookie trays. Also, never try to make caramel while drinking alcohol. Rose Levy Beranbaum (being hyper careful) provides all units of measure!

Caramel topping
Sugar, 1 cup or 7 ounces or 200 grams
Corn syrup, ½ cup in a greased measuring cup, or 5.75 ounces, or 164 grams
Unsalted butter, 1 ½ tablespoons, or 0.75 ounces, 21 grams
Heavy cream, ¼ cup, 6 ounces, 170 grams
Vanilla extract, 1 teaspoon, 4 grams

Cookie base
Bleached all purpose flour, 1 cup, 5 ounces, 145 grams
Oats, 1 cup, 3 ounces, 83 grams
Light brown sugar, ¾ cup firmly packed, 5.75 ounces, 163 grams
Baking soda, ½ teaspoon
Salt, 1/8 teaspoon
Unsalted butter, melted, 12 tablespoons, 6 ounces, 170 grams
Bittersweet or semisweet chocolate pieces, chopped into ½ inch, (about 13 mm) – 6 ounces, 170 grams
Coarsely chopped walnuts, 1 cup, 4 ounces, 114 grams (I prefer pecans)

For caramel topping
Have a long handled ladle and a greased heatproof measuring cup near the stove. In a medium sauce pan (preferably enamel or non stick), combine sugar and corn syrup and cook over medium-low heat, stirring constantly, until boiling. Stop stirring and continue boiling until the mixture caramelizes to a deep amber (about 370 degrees Fahrenheit – 187 Celsius)
Remove from stove and add butter and cream. Return to stove and boil until thermometer reaches 240 degrees Fahrenheit – 115 Celsius). Pour into prepared cup and cool at least 10 minutes and add vanilla. Store up to 1 hour.

For cookie base:
Preheat oven 350 degrees Fahrenheit (177 celsius)
Grease sides of a 9 X 13 pan – preferably metal – if using glass lower oven temperature to 325/163. (is it the 23 cm X 33 cm pan elsewhere? What do you call it? In the US, it is called generically the 9 X 13 baking pan)

In a large bowl at medium speed, mix flour, oats, brown sugar, baking soda, and salt until well mixed. Add melted butter. Scrape mixture into pan and coat the bottom evenly.

Bake for 10 minutes. Remove from oven, add chocolate and nuts. Drizzle caramel on the top and bake for another 20 minutes.

Allow the chews to cool completely then begin the effort to remove them from the pan. I know that sometimes I put a piece of parchment in the bottom of the pan, but the caramel sticks to the side. Kick, pry, and pull the bars free. Cut them into small pieces and serve. At some point, after removing from the pan (either when they are cut or after) you will want to set the bars on some paper towels to soak up the extra butter).

From Rose Levy Beranbaum’s Christmas Cookies

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OMG that death recipe :DDD WAAAAANTS

This is the breakfast at Christmas for our family, because it's quick, filling, and starts the day just right :))

Ingredients (for two people):

2 eggs
splash of milk (depending on how many slices you want)
salt and pepper to taste
Bread! (white works well, but so does brown, basically whatever you prefer.)

1. Heat the frying pan with a little oil till it's properly hot (not quite spitting oil but close)

2. Beat the eggs with the milk and salt and pepper, and soak a slice of bread into the mixture.

3. pop the soaked bread into the frying pan, fry till goldenish on both sides.

4. repeat for however many slices of bread you're doing :)))

5. NOM :DDD

This is the dish I tend to be in charge of at home, cos if you're going to have Christmas pudding, you need the right thing to go with it :))

(Warning, this recipe is very much a Chef's measure recipe)

(Also, this makes a ton of it xD)

1 block of butter, as bought in local supermarket
About the same amount of sugar (same weight(ish) as the butter you're using)
Brandy! (1 tablespoon MAX)

- Cream the butter and sugar together until light and fluffy
- VERY carefully, add the brandy, a small bit at a time (like adding vanilla essence - add to much, it all goes horribly wrong), beating it into the butter
- Once it's all added, put it into a small dish, cover with clingfilm, and sit it in the fridge till needed!

It's a good idea to make this up the day before it's needed as it gives it time to chill and be awesome. Also, the brandy means that this stuff ends up incredibly strong if you add more than a tablespoon :D

So, I'm guessing this is a spread? (I'm just wondering how it's used.)

A generous spoonful instead of cream or sauce on the Christmas pudding. Also very good as a topping on mince pies.

This basically :) Use instead of (or with if you feel like ALL THE CALORIES) cream or sauce for Christmas pud :D

This dish is a family fvourite, and also the sole preserve of my brother who fights off anyone else trying to make it in our house :P

(Serves Four)

2 cups peeled, cooked prawns or shrimp
4 tbsp mayonnaise
1 tbsp creamed horseradish sauce (Some people like tabasco, some like lemon juice for this part :D)
1 tbsp tomato ketchup
1 pack of cooked salmon (don't get the flakes! Makes this a lot trickier than it needs to be :D)

-Place the prawns, mayonnaise, creamed horseradish and tomato ketchup into a mixing bowl. Stir to combine all the ingredients, and make sure all the prawns or shrimp are coated in sauce.
- get out a set of ramekins (or similar, large yoghurt pots work very well), and line them with clingfilm.
- then, place strips of salmon in the pots till you can't see the sides of it, allow a bit to hang over the egde as it makes it easier to seal :)
- put in the prawn cocktail mixture till it's pretty much full, then place another bit of salmon on the top to seal the deal (use the bits hanging over to make sure :D)
- Cover the pots with clingfilm, and stick them in the fridge :D

Make this in the morning so that there's enough time to chill, and when it comes to serving, just take off the clingfilm top, place a plate over the top, flip, and it should slide out easy as anything :)

Serve with crisp salad, and a bit of lemon if you or your family want to hae an extra bit of tartness :D

Mincemeat, since mince pies are a) an indispensible part of a traditional christmas, and b) slightly less of an acquired taste than plum pudding. Also the pudding should have been (and was!) made a month ago - it takes time to mature.

Equal weights raisins, currants, sultanas, mixed peel, cooking apples, shredded suet, and light brown sugar. For about half a pound of each of the above, one ounce of stem ginger and two ounces of almonds (though I normally skip these, as my brother-in-law can't eat nuts). A generous pinch each of mixed spice, ground ginger and cinnamon. Grated rind & juice of two lemons and one orange. Quarter of a pint of brandy.

Peel & core the apples & chop finely. Chop the ginger very finely. Chop anything else that looks chunky. Mix everything together in a large bowl, cover & leave to stand in the fridge or cool place (does anyone in the world still have larders? My mother's got knocked through to the kitchen long ago) for two days, stirring occasionally. Pot into sterilized jam jars, cover & store somewhere cool. Keep it for at least a week before using, so the brandy can work its magic on the remaining ingredients. The sugar, acid & alcohol act as preservatives, so it should keep for months.

Vegetable suet works just as well as the beef kind. You can use apple juice instead of brandy for a non-alcoholic variety, but if so a) keep it in the fridge, and b) use immediately, or only keep for a couple of weeks.

This makes Lots - about 4lb.

For a dozen mince pies, about 1lb of the above, and some shortcrust pastry - also about 1lb. Roll the pastry to 1/4 inch thick, cut circles to fill bun tin (with bun hollows of about 3" across, and 1" deep). In recent years, it's become very popular to top them, not with the complete circle of pastry for a covered pie that I remember from childhood, but with a star or some similar attractive shape - very pretty, and the mincemeat doesn't seem to suffer at all for being cooked as an (almost) open tart rather than a covered and sealed pie. If so, then the rest of the pastry gets cut into stars or holly leaves or whatever, rather than more 3" rounds. One desertspoonful of mincemeat into each case, then stick the top on (with a couple of small slits if you're doing them as covered pies). Bake for 15 to 20 minutes in a hot oven until golden brown.

These are very good served with a little brandy butter, but as my recipe is identical to amine-eyes', I won't repeat.

Any mincemeat left over after Christmas is also very good stuffed into baked apples. Or make an extremely indulgent fruit cake by adding it to a basic pound cake batter just before the latter goes into the oven. Serve in small slices, as all that extra suet makes for a rich cake.

These aren't that healthy for you, so in our house they've become a holiday recipe by default.

Ingredients (for 6-8):

- 4 cups cooked green beans (I use tinned, because I like the flavour and texture they create, but frozen or fresh work too). Reserve 1 cup cooking liquid
- 1 cup sour cream
- 1/4 cup minced onion
- 3 tbsp butter
- 2 tbsp sugar
- 2 tbsp white vinegar
- 2 tbsp flour (GF: potato flour seems to work best as a sub for wheat flour, in this case)
- cooked, crumbled bacon (we go overboard with the bacon, sometimes using a whole packet of precooked bacon bits, but 3 or 4 slices should be adequate for using as a garnish)

Preparation:

Drain the cooked green beans, and reserve 1 cup of the cooking liquid. Keep the beans warm.

In a saucepan, sauté the onion in butter, then stir in the flour. Over low heat, slowly stir in the bean liquid. Add vinegar and sugar. Stir constantly over low heat until the sauce has thickened, then add the sour cream.

Pour the sauce over the green beans and garnish with crumbled bacon (again, in my family we go a bit nuts with the bacon. We stir it into the beans as well as add it as a topping).

These keep well in the fridge for a day or two, but the beans do tend to deteriorate after that. No worries, though, they rarely last past midday the day after they were made :P

This is very similar to something my mother makes... a sour green bean with bacon and onions, though she doesn't use sour cream. This sounds even better! This one's a keeper...

Ingredients (makes 12 servings):

- 1 egg
- 2 1/2 cups flour
- 1 cup molasses
- 1 cup hot water
- 1/2 cup white sugar
- 1/2 cup shortening
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp ginger

Mix all ingredients except flour and water. When everything is thoroughly blended, add the water, mix, and then add flour. Spread in pan (8x11.5 in.; 200x290 mm). Bake at 350 Farenheit for 45 minutes, or until a toothpick inserted in the centre comes out clean.

NOTE: If you have an aggressive oven (like we do) reduce your cook time to about 35 minutes, and test periodically from that point on. Otherwise I find it comes out a bit tough.

Can be served with whipped cream, a lemon sauce or (my favourite) candy cane ice cream.

I may make this one today. Andi, by shortening does it mean vegetable shortening (do you call is vegetable suet there?) or butter? And is that a loaf pan -- how deep is the pan you make it in? Also, what is a lemon sauce? For the flour, that's a low fat ratio, which is nice.

I used Crisco all-vegetable shortening, though other options may work too. This is an older recipe, and vague on a few details, so I've had to sort of adapt it as I went. The pan I use is 2" or 50mm deep (the recipe itself does not actually specify pan size; the first time I made it, I scraped it out of two other pans before I found one that fit, and I've applied its measurements here. I suspect it may also work well in a deepish 8 inch square pan, and may even retain moisture better that way).

This is one example of a lemon sauce; Mum has her recipe with her and I'm not sure of its particulars, but this one looks much like it.

NOM proper gingerbread - gran's just made some and I waaaaaaaaaaaaaaaaants but it's not ready yet >_>

Delicious! I made it this evening! Fabulous and so easy!

So glad you liked it :) I love how easy it is, too (of course that also means it's easier to give into temptation and make Just One More Batch . . !)

User

andi_horton referenced to your post from Recipe exchange (http://andi-horton.livejournal.com/201549.html) saying: [...] seen it yet, and has even a minute or two to spare, be sure to check out 's holiday recipe exchange [...]

This is a slightly more ambitious recipe, and not one I'd personally attempt under everyday circumstances (I am timid that way) but it is rich, warming and flavourful, and worthy of a holiday table.

It is also a memorable recipe for our extended family because of That One Thanksgiving when my mum made two. She took one out, set it on the stove to cool and it promptly exploded all over the kitchen, sprinkling our entire feast with shards of glass pieplate.

We had fried chicken takeaway instead.

Ingredients (serves 8)

3 tbsp butter
2 finely diced onions (we pulp them in a food processor)
3 minced garlic cloves
2 cups peeled, seeded, diced tomato
3/4 lb lean ground pork
3/4 lb finely-diced beef
1 cup beef stock
2 bay leaves
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1/2 tsp pepper
1/3 cup fine bread crumbs
1 double crust pie dough
3 tbsp milk
1 egg

In a large skillet, heat butter and sweat the onion and garlic. Add tomatoes. Cook covered for 3 minutes.

Add the pork and cook thoroughly. Add diced beef, stock, bay leaves and all seasonings. Cover and simmer for 30 minutes.

Uncover and continue to simmer until most of the liquid has evaporated. Cool mixture to room temperature.

Preheat oven to 400 Farenheit. Divide pie dough in half. Roll out each half. Line a 10" pie plate with one half. Fill with mixture and cover with the remaining pastry.

Crimp edges and cut a 1" hole in top. Make a tin foil chimney and fit into hole. Mix milk with the egg, and brush over the pastry.

Bake for 10 minutes at 400F then reduce heat to 350F. Continue to bake for 25 minutes.

Rest the pie for 20 minutes before cutting, or cool and chill.

Swedish Christmas Porridge (Risgrynsgrot)

1 cup rice (Arborio rice is perfect for this)
1 1/2 teaspoons butter
1 cup boiling water

Scald rice with boiling water. Add butter and boil for 10-15 minutes or until the water disappears.

Add:
5 cups milk (we've used rice milk in the past. It worked fine)

Cook very slowly for 45 minutes or until the rice is tender. Stir occasionally to keep the rice from burning.

Add:
1 teaspoon salt
1 1/2 teaspoons butter
1 tablespoon sugar

Serve with cold milk, cinnamon and sugar. (We tend to do without the milk and just stick to the cinnamon and sugar. It's good that way, too.)

We add an almond for luck. That is, whoever gets the almond is destined for a lucky year.

One more recipe-- These are one of my annual contributions to the big family gathering. They're easy to make, so I can manage them.

Bacon Wrapped Dates

You need sliced bacon and pitted dates. The amounts depend on how many bacon wrapped dates you want. I usually have a couple of packages of bacon and a couple of boxes of dates.

Cut the bacon in half so that you have two shorter strips.

Wrap one strip of bacon around one date.

Place bacon wrapped dates in an oven safe pan. It needs some depth to it to catch the grease. Bake at 350 for approximately one hour. It's better to go easy on the cooking time and go for less than an hour if things look to be done, as the dates can carbonize and turn rock hard if cooked too long. Ideally, the dates pick up some of the bacon grease and plump up.

When done, remove from pan to a rack with paper towels under it to let the grease drain. These keep for several days if refrigerated and are best served at room temperature (or warmer. They're excellent while still warm from the oven).

I usually save off the bacon grease to use when making stuffing for our New Year's Eve turkey.

Oh hooray! I'm so glad you set this up, rth... I dug out my cookbook with my mom's recipes in it.

Going off of our cole slaw exchange earlier, I decided to post it. This is served year round in my family, and is especially good when sopped together with mashed potatoes and gravy.

Cole Slaw

1 lb. Cabbage (about a medium-sized head)
1 tsp. Salt
2/3 C Sugar
1/3 C Vinegar (preferably apple cider vinegar)
splash of cream (sour, yogurt, half-and-half, whipping... whatever's on hand)

Mix all ingredients together, let sit before serving. Serves 8.

These are also always appropriate year round, but especially around fall and winter, and of course, the holidays. The world's easiest cookie that is also everyone's favorite. Has come close to winning contests, but loses out to the more "complicated" desserts that obviously took more effort, even if they don't taste as good.

I asked my mother where this came from, and said it was either from a church cookbook in MN or MO, she can't remember. It matters not from whence it came!

Sparkling Gingersnaps

1 C Sugar
1/4 C Butter
1/2 C Shortening
1 Egg
1/4 C Molasses
2 C Flour
1 1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ginger
1/2 tsp Allspice

Cream sugar, butter and shortening; add egg and molasses. Add flour, salt and spices. Roll into balls and roll in sugar. Bake on ungreased baking sheet at 350 degrees for 12 min. (or when bottom is lightly browned). Makes 3 dozen (about 18 per sheet).

They keep well, freeze well, and like most spicy things, always taste better a day or two after baking. Great to make in a pinch, too!

And yes, I will be making these this weekend.

Ooops! I forgot the 1 tsp of cinnamon! Dang and blast not being able to edit posts...

Dense Pumpkin Bread

My mom's mom's recipe - we used to just get this during fall, but have historically been able to talk my mom into making it ALL THE TIME, and it is delicious and appropriate all year round.

Ingredients (1 loaf. If you have more than ~2 people, esp kids, eating it, go double):
2 cups all-purpose flour
1 cup sugar
1 cup canned pumpkin puree
3 eggs
1/3 cup vegetable oil
2 tsp ground cinnamon
1/2 tsp ground cloves
pinch ground nutmeg

Combine all ingredients in large bowl. Bake in greased 9x5 inch loaf pan (optionally, dust with sugar) at 350 degrees for 40-50 minutes, til a toothpick to the center comes out clean. Cool on rack before removing from pan.

Uber delicious with cream cheese, jam, or alone, and keeps really well if just wrapped in saran wrap.

This is THE best cake ever; we have six people in my immediate family, and over the years there's been this slow shift from each person wanting a different birthday cake til now, when we have this cake 6 times a year, because it is that delicious.

Texas Sheet Cake

Ingredients:
2 cups sugar
2 cups all-purpose flour
1/2 cup butter
1/2 cup shortening
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 tsp baking soda
1 tsp vanilla
1/4 tsp salt

Sift sugar and flour into large bowl and set aside. Combine butter, shortening, cocoa, and water in glass bowl and microwave until melted [you can do this on the stove if you prefer, but I am le lazy and it works just as well in the microwave]. Pour over sugar mixture, stirring until dissolved. Cool slightly. Stir in buttermilk, eggs, baking soda, vanilla, and salt. Pour into greased and lightly floured 13x9 inch pan. Bake at 400 degrees for just over 20 minutes [this is confusing - I usually end up doing about 22 minutes, but it depends on oven strength]. Spread warm cake with icing.

Chocolate Icing

Combine and microwave:
1/2 cup butter
1/4 cup unsweetened cocoa
1/3 cup milk

Stir in:
1 16-oz. package powdered sugar
1 tsp vanilla
1 cup chopped pecans

Beat at medium speed with electric mixer until smooth.

I like recipes that are super easy, but so good that my head grows 3 times its normal size from all the compliments I receive. "Oh no, I don't cook often...I'm just THAT awesome." This one is from my mother and I've loved it ever since I was kid.

No Bake Easy Peasy Cherry Cheesecake

1 package of cream cheese
1 tub of Cool Whip
3/4 sugar
1 tsp of vanilla
1 can of cherries (pie filling type)
1 graham cracker pie crust

Soften the cream cheese.
Mix in sugar, cool whip, and vanilla.
Put the mixture in the pie crust.
Top with cherries.
Let sit in the fridge for 24 hours.
Stuff it in your face-hole and enjoy :D

The one I was tweeting about the other night -

Dundee Cake

1 Lb butter
2 cups sugar
6 eggs
4 cups flour
1 tsp salt
1/2 tsp mace
1/2 tsp cinnamon
1 Lb walnuts (3/4 bag of shelled, approx)
1 Lb raisins
16 oz maraschino cherries

Preheat oven to 325 degrees.
Set raisins to soak in warm water.
Cream butter and sugar.
Add eggs one by one.
Mix in dry ingredients (flour, salt, mace, cinnamon)
(somewhere during this process you will have to switch from mixer to spoon, most likely, as this is a dough not a batter)
Stir in walnuts.
Drain raisins, toss them with a little flour, stir into dough.
In two ungreased loaf pans, layer dough with cherries. (fill the pan to about a thumb-knuckle's depth, then stud it with about 8-10 cherries, repeat until dough and cherries are gone. you should end with dough, or press cherries down until barely exposed)
Bake at 325 for 1 hour 15 minutes, then cover with foil (to prevent burning the crust) and cook another 30-60 minutes until knife emerges clean.
Cool longer than you think it needs to; center will be basically molten liquid upon first emerging.

One more. Someday if I REALLY like you I will give you the recipe for our OMGCHOCOLATE cake which is as much of a family secret as anything that was probably clipped from Betty back in the lost mists of time can be. For now --

Burnt Sugar Cake

2 cups sugar
2 1/2 cups cake flour (sifted)
1 1/2 cups water
1/2 cup butter
2 eggs, separated
2 1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Preheat oven to 375 degrees.
Caramelize 1/2 c. sugar, slowly add 1/2 cup boiling water until like molasses.
Let cool.
Sift together flour, baking powder, salt.
Cream butter, add in remaining (1 1/2 c) sugar gradually.
Beat in egg yolks.
Add dry to wet in small parts, along with 1 cip water.
Stir in vanilla and 3 tsp of the caramelized sugar mixture.
Whip egg whites until stiff, fold into batter.
Bake in greased pans (makes 2 9" round) for 25 minutes.
Drizzle with remaining sugar mix to serve.

Dulche de leche ice cream also makes an excellent serving addition.

1 lb ground beef either 73 or 80% lean
Chili Powder
1 can Ranch Style Beans (that's Pinto beans or baked beans depending on where you live)
1 can tomato paste

Brown Beef in medium stock pot
coat meat in chili powder
Add in Beans and Tomato paste
Can also add in diced tomatoes, onions, jalapenos, and a splash of rum depending on tastes ;)

Let Simmer until thickens

Serve warm with crackers and grated cheese

Being able to make your own batch of chili is a rite of adulthood. My older brother once broke up with a girlfriend by removing his bottle of chili powder from her house. My younger brother just won his 3rd chili cook off.

Doctor Dolly

(All of the measurements are approximate--I just buy whatever container is roughly the right size and go with it.)

You need 4.5 cups of sugar and 13 ounces of evaporated milk and a GIANT SAUCEPAN (this is important because you are going to be boiling milk and sugar together and that stuff has two stages: not boiling and BOILING OVER EVERYTHIIIIING AND DESTROYING YOUR STOVE, I speak from experience, get a giant saucepan). Put the sugar and the milk into your saucepan and bring them to a boil, then cook over medium heat (at a boil) for six minutes. You need to stir this the ENTIRE TIME, or corner your brother and his friends and make them do it.

Then take 9oz semisweet chocolate chips, 9oz bittersweet chocolate chips, 7oz marshmallow fluff, 1/2 pound of butter, and a teaspoon of vanilla, and put it into a bowl. I use my mom's stand mixer for this 'cause it's way easier, but any mixing bowl will do. Then pour the milk-and-sugar combo in and let it all sit and melt for a while. I usually give it between forty minutes and an hour--you want all the chocolate and marshmallow and butter to get all melty and gooey. While you wait you can scrub out your saucepan and scrape any sugar-and-milk-combo off the top of the stove or watch an exciting TV show.

Then beat (or stir, but I really *really* recommend an electric beater for this) the whole mixture together until it is "firm." With the stand mixer, I just put it on high for fifteen minutes while I make some tea, but if you are mixing by hand I would do it for longer--you need the sugar to melt into the rest of the mixture so it doesn't get gritty.

Then pour everything into a greased 9x13 pan, put it into the fridge, and wait overnight! In the morning you will have five pounds of deliciously rich and glorious fudge. You can gift it or eat it, just be sure to store it in the fridge, and it freezes pretty well too.

First you must sift together, or stir together if like me you are not hardcore enough to have a sifter, 1 cup flour and 1/4 cup confectioner's sugar. Then you must stir in 1/2 cup of melted butter.

Press that into an 8x8 baking pan and bake it at 350F for twenty minutes.

Then, make the lemony bit by adding all these things together:

1 cup sugar
1/2 tsp baking powder
2 slightly beaten eggs
2 tblspn lemon juice
2 tsp grated lemon rind
lemon extract

You will probably have to adjust to taste and then make your roommates try it and then argue about how sweet it should be. Fun times!

Pour the mixture over the baked crust and bake 25 minutes more. Then chill. Sprinkle with confectioner's sugar before serving.

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Ruth's Recipe Exchange

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French Toast :))

Brandy Butter :)

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Prawn Cocktail wrapped in Salmon :)

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Sour Cream Green Beans (w/gluten-free option)

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Gingerbread

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Recipe exchange

Acadian Tourtière (with bonus disaster story included)

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rth you are the best. om nom nom

Texas Sheet Cake

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Mom's Chili

mom's recipe for the richest fudge in the world

my mom's recipe for lemon squares