Tag Archives: desserts

Penuche Walnut Fudge

Penuche Walnut Fudge
Delicious Maple Walnut flavor…another great recipe from Julie in California!

Penuche Walnut Fudge

3 cups brown sugar, packed
1 cup heavy cream
1/4 tsp. salt
2 Tbsp. butter
1 tsp. Bourbon vanilla**
1 1/2 cups finely chopped walnuts

1. In a medium saucepan, combine the brown sugar, salt and cream. Sitr until dissolved. Cook until temperature reaches 235 degrees on a candy thermometer, or soft ball stage.

2. Remove from heat and stir in the butter. Cool to 110 degrees, or lukewarm. Add the vanilla and beat vigorously by hand until mixture loses its shine.

3. Quickly stir in the nuts and spread into a greased 9″ x 12″ pan. Chill before cutting into small squares. Store in the refrigerator in a sealed airtight container with wax paper between layers. Keeps for one week.

** Bourbon vanilla is a richer tasting vanilla extract. You can find it online at  King Arthur Flour.com.

Serving Suggestion: For a pretty treat, cut the fudge slab with a very small cookie or candy cutter like the butterfly used in the picture above.

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Potato Chip Cookies

Potato Chip Cookies
Buttery, rich with a light crunch…Bet you can’t eat just one!
Makes 2-3 Dozen.

3/4 cup butter (not margarine)
3/4 cup granulated sugar
1 egg yolk
1 1/2 cups flour
3/4 cup crushed potato chips (We recommend the kind with ridges.)
1 tsp. vanilla
1/2 cup roasted, salted cashew nuts, chopped

1. Cream butter and sugar. Add egg yolk and vanilla. Mix well.

2. Add flour. Mix well. Add potato chips and cashews.

3. Roll into 1″ balls and flatten with a fork.

4. Bake at 350 degree oven for 12-15 minutes, until light brown. Remove to a cooling rack and store in an airtight container for 1 week, if they last that long!

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Gingerbread Cake with Lemon Sauce

Gingerbread Cake with Lemon Sauce
Old fashioned favorite…delicious served warm!
Serves 9.

1 1/2 cups all purpose flour
3/4 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup vegetable shortening such as Crisco
1/4 cup packed brown sugar
1 egg
1/2 cup molasses, not blackstrap which is too strong
1/2 cup boiling water

1.  Grease and lightly flour an 8″ x 8″ x 2″ square baking pan. Sift together the first 6 ingredients in a bowl. In a separate bowl, beat shortening on medium speed with an electric mixer for about 1 minute.

2.  Add brown sugar to shortening and beat 1-2 minutes til fluffy. Add egg and molasses; beat 1 minute. Add dry ingredients and boiling water alternately to sugar mixture, beating after each addition.

3.  Turn batter into prepared baking pan. Bake in middle of oven in a 350 degree oven for 30-35 minutes or until cake is done. (Tip: If baking in a glass pan, reduce the temperature by 25 degrees.) Cool 10 minutes on a wire rack. Remove from pan and serve warm or cold with lemon sauce**, apple sauce, vanilla ice cream or whipped cream.

** See Lemon Sauce recipe below.

Lemon Sauce
Makes 2 cups.

1 cup granulated sugar
2 Tbsp. cornstarch
2 cups water
4 Tbsp. butter
1 tsp.  grated lemon rind, optional
3 Tbsp. lemon juice
1/4 tsp.  salt

1.  Combine first 3 ingredients in a small saucepan (1-2 quart size) and stir constantly over medium-low heat.

2.  After sauce thickens, approximately 5 minutes, remove from heat and stir in remaining 4 ingredients.  Spoon over individual servings of gingerbread and serve.

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