Coffee Braid

Melt ½ lb butter
Dissolve 2 pkgs yeast in 6 T water
Combine 4 eggs, beaten, 2 cups scaled and cooled milk, 1 cup sugar, 1 t salt, 1 t cardamon, and Grated lemon rind (optional)
Add cooled butter and yeast mixture. Mix in 10 cups flour. Knead 5-10 minutes. Let rise 2 hours. Shape into desired shape. I prefer a coiled braid drizzled with a honey sugar mixture. When shaped dough has risen, bake in 350°F oven 45 minutes.



In memory of Delores

Rocky Road Fudge Gluten Free

1 bag 12 oz semisweet chocolate chips (2 cups)
1 container Betty Crocker Rich & Creamy chocolate frosting
1½ T milk
1 t vanilla
1 cup miniature marshmallows
½ cup chopped walnuts
Line 8 or 9 inch square pan with foil so foil extends about 2 inches over sides of pan. Lightly spray foil with cooking spray.

In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute. Stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
Microwave frosting uncovered on High 20 seconds. Stir into melted chocolate chips. Add milk and vanilla; stir at least 20 strokes with spoon until smooth and creamy. Stir in marshmallows and walnuts. Spread in pan. Refrigerate about 3 hours or until firm.
Remove fudge from pan by lifting foil. Cut 8 rows by 8 rows to make squares. Store tightly covered in refrigerator up to 2 weeks.

64 Servings

Blueberry Pinwheel muffins

2 cups biscuit mix
2 T sugar
2/3 c milk
Grated rind of 1 small orange
¼ cup melted butter
1 can blueberries, drained
½ t cinnamon
1/3 c chopped nuts
1/3 c brown sugar

Mix biscuit mix and sugar. Stir in milk and orange rind. Stir until dough is smooth. Roll out dough to oblong 10x18. Brush dough with melted butter. Sprinkle remaining ingredients over dough. Roll like jelly roll, starting at 18” side. Cut bake at 425°F. 15-20 minutes.

Fresh Apple Muffins

¾ c milk
1 egg, beaten
¼ c melted shortening
2 c sugar
1 T baking powder
½ t salt
1 t cinnamon
1 c finely chopped apples
½ c raisins

Beat eggs in small bowl. Add milk to eggs. Stir in melted shortening. Measure and mix dry ingredients. Stir in apples and raisins. Add the liquid mixture and stir just until most of dry ingredients are moistened. Do not over mix. Batter will be lumpy. Fill greased muffin tins 2/3 full. Bake at 400°F. 20-25 minutes.

Hot Fudge Sauce

3 (1 oz) squares unsweetened chocolate
1 can Eagle Brand Sweetened Condensed Milk
½ cup hot water
¼ t salt
¼ cup sugar
1 t vanilla extract



In top of double boiler, melt chocolate over hot water. Stir in sweetened condensed milk. Cook until very thick; stir constantly. Add hot water, salt and sugar.; continue to cook until mixture in very smooth and of desired thickness. Remove from heat; stir in vanilla extract. Serve hot.

Applesauce-Cinnamon Corn Muffins

1¼ c flour
¾ c cornmeal
1/3 c sugar
4 t baking powder
1 t cinnamon
½ t salt
1 c applesauce
1/3 c milk
¼ c vegetable oil
1 egg

In medium bowl, combine flour, corn meal, sugar, baking powder, cinnamon, and salt.
Combine applesauce, milk, oil and egg. Mix well. Add to dry ingredients. Mix just until moistened. Fill muffin cups 2/3 full. Bake 15-20 minutes at 425°F

Magic Chocolate Sauce

1 can Eagle Brand Sweetened Condensed Milk
2 (1 oz) squares unsweetened chocolate
1/8 t salt
½ to 1 cup hot water
½ t vanilla extract

In top of double boiler, combine sweetened condensed milk, chocolate and salt. Cook over hot water. Stir frequently until thickened. Remove from heat. Slowly stir in hot water until sauce is of desired thickness. Stir in vanilla extract. Serve hot or chilled.

Variations:
Chocolate Almond: Proceed as for magic chocolate sauce except add ½ t almond extract.

Chocolate Peanut Butter: Proceed as for magic chocolate sauce except add ¼ cup peanut butter.

Mocha: Proceed as for Magic Chocolate sauce exept add 1 T instant coffee, dry form.

Makes about 2 cups