Archive for category: Desserts

Melt butter around the sides and bottom of a heavy saucepan. Add milk and sugar. Stir with wooden spoon toward the center of the pan. Add marshmallows. Place 1/4 cup sugar in small pan to caramelize. Transfer melted sugar into the larger pan, stirring constantly. Lower the heat, and cook until a candy thermometer reaches 238°F, stirring often; set aside to cool to 110°F. Stir in vanilla and pecans, continuing to stir until the candy will hold its shape. Drop by teaspoonfuls onto buttered wax paper.

Cake Directions: Make sure your oven rack to middle position and heat oven to 350 degrees. Grease and flour 13- by 9-inch baking pan. Combine dry spices in small bowl; take ½ tsp and put on the side for the frosting. Melt 4 tbsp butter in a frying pan over medium/low heat, once butter starts to turn light brown add spices (all but the ½ tsp you put a side) constantly stirring so as not to burn. Remove from heat and cool to room temperature. In a bowl mix flour, baking powder, baking soda, and salt. In small bowl, whisk eggs, yolks, and vanilla. In an electric mixer, cream the rest of the butter, add sugar and molasses (on medium/high). Add room temperature butter & spice mixture. Add fresh ginger, and half of egg mixture (fully combine). Add rest of egg mixture

Add some of your flour mixture and at this time add your buttermilk alternate between the flour mixture & buttermilk, ending with the flour. Once everything is thoroughly combined fold the batter twice with a spatula, ensuring all ingredients are fully combined. Pour batter into baking pan. Bake at 350 for 35 to 40 minutes (or until a toothpick inserted comes out clean). Cool cake and using a knife or spatula remove cake and place on plate

Frosting Directions: In electric mixture mix butter and sugar, add the spices you put on the side mix until fluffy. Add cream cheese a little at a time, again mix until fluffy. Add vanilla. Now you are ready to frost your cake, use a spatula or a frosting knife and spread frosting evenly over entire cake, sprinkle your chopped nuts

Line a 9 x 5 x 3-inch loaf pan with foil. Place first 4 ingredients in medium metal bowl. Mix sugar, sweetened condensed milk, cherry preserves, whipping cream, water and butter in heavy medium saucepan. Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals. Add dried cherries. Attach candy thermometer to side of pan. Increase heat to medium-high. Boil until thermometer registers 230 degrees F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes. Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan). Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes. Transfer fudge to prepared pan; smooth top. Sprinkle with chocolate chips. Chill until firm, about 3 hours. Lift fudge from pan, using foil as aid. Fold down foil. Trim edges of fudge. Cut fudge into 24 pieces. (Can be made 2 weeks ahead. Refrigerate in airtight container.) Let stand 30 minutes at room temperature before serving. Makes 24 pieces.