- 14-1/2-ounce can chicken broth
- minced fresh ginger
- minced fresh lemon grass or 1-1/2 teaspoons finely shredded lemon peel
- crushed red pepper
- coconut milk
- shredded fresh basil
- toasted shaved coconut
- cooking oil
- large onion
- red curry paste or 2 to 3 teaspoons curry powder
- garlic
- chicken broth
- unsweetened coconut milk
- 2-inch piece fresh lemongrass or 1 teaspoon finely shredded lemon peel
- ground white pepper
- salt
- lemon pepper
- large egg
- water
- oil
- melted butter
- sesame oil
- fresh ginger
- garlic cloves
- green beans
- medium carrot
- medium red bell pepper
- chili sauce
- hot chili garlic sauce
- soy sauce
- crushed red pepper
- vegetable or chicken broth
- firm tofu
Don’t scrape the sides of the pan while you are making this recipe. The sugar on the sides of the pan will cause the whole batch to crystallize and it will still taste good, but have a grainy texture. I really recommend a candy thermometer for candy recipes. The cold water test is a skill that takes a lot of ruined batches to develop. This recipe makes about 2-1/4 pounds of fudge. Makes an excellent gift.
- milk or evaporated milk
- sugar
- unsweetened cocoa
- salt
- corn syrup
- margarine
- vanilla
Chocolate, peanut butter, and a gooey middle layer make these bars favorites of all p.b. and chocolate fans. They would be great for a tailgate, potluck, or picnic as they’re easy to transport and can be eaten out of hand.
- * Nonstick cooking spray
- * 1 package 2-layer-size white cake mix
- * 1 cup quick-cooking rolled oats
- * 1/2 cup peanut butter
- * 1 egg
- * 2 tablespoons milk
- * 1 12 1/4-ounce jar caramel ice cream topping
- * 1 11-1/2-ounce package milk chocolate pieces
- * 1 cup cocktail peanuts
This moist brownie with two layers of chocolate over a chewy base of rolled oats, butter, and brown sugar, was selected as one of the all-time greatest recipes from Better Homes and Gardens ’ long and illustrious history.
- * 1/2 cup all-purpose flour
- * 1 cup quick-cooking rolled oats
- * 1/2 cup packed brown sugar
- * 1/4 teaspoon baking soda
- * 1 egg
- * 3/4 cup granulated sugar
- * 2/3 cup all-purpose flour
- * 1/4 cup milk
- * 1 teaspoon vanilla
- * 1/4 teaspoon baking powder
- * 1/2 cup chopped walnuts
- * 1 ounce unsweetened chocolate
- * 2 tablespoons butter
- * 1-1/2 cups sifted powdered sugar
- * 1/2 teaspoon vanilla
This lower-fat version of a family favorite includes options for sugar or sugar substitute as well as fresh eggs or egg product.
- * 1 cup raisins
- * 1/2 cup boiling water
- * 1/2 cup peanut butter
- * 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
- * 1 teaspoon ground cinnamon
- * 1 teaspoon vanilla
- * 1/2 teaspoon baking soda
- * 1/2 cup all-purpose flour
- * 1-1/4 cups rolled oats
- * 1 cup semisweet chocolate pieces or chunks
Baked in a deeply fluted tube pan, this fine-grain, red-brown cake turns out nothing short of spectacular. A light dusting of powdered sugar adds to the drama.
- * 6 eggs
- * 1 cup butter
- * 1 8-ounce carton dairy sour cream
- * 2-1/2 cups all-purpose flour
- * 1/2 cup unsweetened cocoa powder
- * 1/4 teaspoon baking soda
- * 2 cups granulated sugar
- * 1 cup packed brown sugar
- * 1 teaspoon vanilla
Definitely an indulgence, this chocolate-and-cream cake is perfect for a birthday party or any special occasion.
- * 2-2/3 cups all-purpose flour
- * 2-1/4 cups sugar
- * 1-1/4 teaspoons baking soda
- * 3/4 teaspoon salt
- * 1/2 teaspoon baking powder
- * 1-1/3 cups milk
- * 1 8-ounce carton dairy sour cream
- * 3 eggs
- * 2 teaspoons vanilla