DOROTHY'S FUDGE PUDDLES.......
1/2 c. butter
1/2 c. sugar
1/2 c. creamy peanut butter
1 egg
1/2 c. packed brown sugar
1/2 tsp. vanilla
1-1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt

FUDGE FILLING:
6-oz milk chocolate chips
1 tsp. vanilla
6-oz semisweet chocolate chips
chopped nuts, optional
1 can Eagle Brand milk

In mixing bowl, cream butter, peanut butter and sugars; add egg and
vanilla.

Add dry ingredients to the creamed mixture.

Chill one hour.
Shape in 48 1" balls.

Place in miniature muffin tins.

Bake 325º
about 14-16 minutes.

(My oven bakes them in less time, so watch closely.)

Immediately they are removed from oven make a well in center of each
cookie by pressing a melon b.a.l.l.e.r in it.

Cool five minutes and
remove from pans.

Make filling by melting chocolate chips in microwave
for two minutes.

Stir in milk and vanilla.

Carefully spoon the filling into each well.

Top with nuts if desired.

* * * * * * * * * * *

Rhubarb Cake.......
4 cups rhubarb cut up
1 cup sugar
1 pkg red Jell-O, dry (small)
1 box white cake mix (dry)
1 cup water
1/3 cup melted butter

Starting with rhubarb, layer one at a time in a 9 x 13 pan.

Serve with cream or ice cream.

Bake 1 hour at 350º.

This is so good and so quick and simple, no mixing bowl needed.

* * * * * * * * * * * *

Baltimore Peach Cake.......
1 package. active dry yeast
1/4 cup warm water
1/4 cup butter or margarine
1 teaspoon salt
1 tablespoon sugar
1 cup scalded milk, cooled to lukewarm
1 egg slightly beaten
4 - 5 cups flour
softened butter

Topping
4 or 5 ripe peaches
1/2 to 1 cup sugar
1 tablespoon cinnamon
powdered sugar

Glaze
1/3 cup apricot jam
1 tablespoon hot water

Soften yeast in warm water.

Put 1/4 cup butter, salt, and sugar in large
bowl.

Add lukewarm milk and stir until sugar is dissolved.

Stir in yeast
mixture and beaten egg.

Gradually stir in flour until stiff
dough is formed.

Grease top of dough and cover bowl.

Let rise in warm
place until doubled in bulk.

About 30-60 minutes.

Punch down dough and knead on lightly floured board until smooth and
elastic.

Divide in half and roll each half into a rectangle the size of
a cookie sheet.

Transfer 1 piece of dough to sheet and spread with
softened butter.

Put sliced peaches on top of dough and press each slice
into dough.

Sprinkle with cinnamon and sugar.

Cover with other piece of
dough.

Let rise until double in bulk, about 20-40 minutes.

Bake at 375° for
30-35 minutes or until done.

Sprinkle with powdered sugar or make a
glaze of apricot jam and hot water and spread on cake.

* * * * * * * * * * * *

Bran Muffins (Microwave)....
4 eggs
5 teaspoons soda
1 quart buttermilk
2 teaspoons salt
5 cups flour
1 cup oil
3 cups sugar
1 (15 oz.) box raisin bran

In large bowl, beat eggs and blend with buttermilk.

Add flour, sugar,
soda and salt.

Mix in oil and bran flakes.

Allow batter to set for 24
hours.

Keep covered in refrigerator up to 6 weeks.

Spoon out muffins as
needed.

Cook in cupcake or custard cups, filling half full of batter.

If
custard cups are used, place cups in a circle on a large plate.

Because
batter is cold, timings are slightly longer than usual.

To make 2 muffins: Cook on Medium for 2 to 2-1/2 min.
To make 4 muffins: Cook on Medium for 2-1/2 to 3-1/2 min.
To make 6 muffins: Cook on Medium for 3-1/2 to 4-1/2 min.

Remove muffins from utensil immediately after baking to cool. Makes 6 to 8 dozen muffins.

* * * * * * * * * * *

Haystack Candy.......
l lb white chocolate or almond bark
1 pkg (12 ozs) of peanut butter chips
1 can (12 ozs) of roasted peanuts unsalted
2 cans of potato sticks ( 3 cups)

Combine white chocolate and peanut butter chips.

Microwave until the
chocolate and peanut butter chips melt.

Stir in peanuts and potatoe
sticks.

Drop by teaspoonfuls on wax paper on a cookie sheet.

Place in
refrigerator to set, approximately 20 minutes.

Store in covered
container.

Makes about 4 dozen

* * * * * * * * * *

7 Up Salad.........
8 oz. Cream Cheese, softened
1 Small Can, Crushed pineapple, save juice
1 Cup Water (use saved pineapple juice to make 1 cup)
1 tsp. Sugar
1 tsp. Vanilla
1/2 Cup Pecans, chopped
1 reg. Box Lemon or Lime Jello
10 oz 7 Up (soft drink �?remember: this is an old recipe, drinks now
bottled in 12 oz, you must measure!)
Green food coloring

Add enough water to pineapple juice to make 1 cup of liquid.

Boil.

Add Jello & stir to dissolve.

Add cream cheese and blend well.

Add crushed
pineapple, nuts, sugar, and vanilla.

Mix well.

Add 7 Up.

Add food color
to make light green.

Chill until set.

I have also made this using Mandarin Oranges (instead of the pineapple)
and Orange Jello (instead of the lemon or lime) and yellow food
coloring.

* * * * * * * * * * * *

Jiffy Orange Nut Bread w/ Glaze.......
6 tbl. butter
1 ½ c. boiling water
1 c. orange juice
6 tbl. orange zest
3 c. sugar
6 tsp. vanilla
3 eggs, slightly beaten
6 c. flour
3 tsp. baking powder
3 tsp. baking soda
1-1/2 tsp. salt
1-1/2 c. nuts

Melt the butter in the boiling water.

Blend in orange juice, orange
rind, sugar, vanilla and eggs.

Stir in flour, baking powder, baking
soda, salt and nuts.

Stir until all flour is dampened.

Pour into greased
pans that have been sprayed with Pam.

Bake @ 350º 1 hour or until
done.

This recipe makes 3
large loaves or 9 small ones.

Use 1 lb. nuts and 5 or 6 oranges.

Glaze for Bread
2 c. powdered sugar
4 tbl. orange juice

Blend thoroughly and drizzle over warm bread.

* * * * * * * * * * * * * * * * * * *

Enjoy!......Your Day!