Page 12 - FlorenceBookletJune2018

HALLOW EEN LAYERED FUDGE
Prep Time: 15 Minutes + Chilling
Makes 2 lbs.
Ingredients:
- 1 teaspoon of butter
- 2 cups (12 ounces) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk, divided - 8 ounces of white candy coating
- 1/4 teaspoon orange extract
- 1/8 teaspoon orange paste food coloring
- Candy Corn, optional
Directions:
• Line an 8 inch square pan with foil; butter foil and set aside
• In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes
• Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer. If desired, sprinkle with candy corn.
• Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1 inch squares.
Ingredients:
- 1 loaf of bread (1lb.) -
(sour batard (suggested) or any bread)
- 1 diced onion
- 2 diced carrots
- 3-4 stalks of celery, diced (equal to amount of carrot) - 2-3 cloves of garlic, minced
- 2 cups of chicken stock
- 4 tablespoons salted butter
- a few pinches of poultry seasoning
- fresh sage and parsley, chopped (optional)
Directions:
• Slice bread into 1 inch thick or less slices; put bread into a 250o F oven on top of a baking rack on a sheet pan. Dry out for 15-20 minutes. Once bread is dry, cut it into small pieces and place into a large bowl.
• While bread is drying out, saute vegetables in 4 tablespoons of butter until soft. Add in poultry seasoning and herbs. Add pepper if needed.
• Pour sauteed vegetables on top of bread. Pour chicken stock over the bread and vegetables. Mix well until everything is slightly wet.
• Spray your muffin tins with cooking spray and spoon mixture in to tin. Pack the stuffing down.
• Bake at 350o F for 15-20 minutes until they are golden brown.
PEPPERMINT BARK
Ingredients:
- 1 Package of white almond bark
- a few peppermints or candy canes, crushed
- 5-7 drops of peppermint essential oil or pure peppermint extract - Colorful holiday sprinkles (optional)
Directions:
• Melt almond bark over the stove stirring frequently to avoid scorching • Add peppermint extract or essential oil to melted bark
• Line a large cookie sheet with wax paper
• Pour completely melted almond bark onto cookie sheet
• Sprinkle crushed peppermint on top quickly before the chocolate dries.
• Place in freezer for a few minutes; once cooled break into bite size pieces.
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