Kid Friendly Recipes: Chocolate Quesadillas, Very Best Fudge

From Denny: It's still April so I suppose I can sneak in this cute photo of fudge in an Easter basket. :) I've been wondering what to do with this "orphan" recipe until I came across another delightfully simple recipe that is also kid friendly for when you want to work in the kitchen teaching your kids how to bake.

What's also fun is the second recipe is from a local Louisiana nine year old boy who is trying his hand at blogging. He catalogs his new food experiences and talks about his food choices at the restaurants he thinks are kid friendly. A food critic is born! And since I like to encourage budding writers, well, here I am promoting the kid. I do enjoy precocious kids! :)






Very Best Fudge

From: Family Features - Nestlé Test Kitchens

Makes: about 4 pounds

Ingredients:

3 cups granulated sugar
1 can (12 fluid ozs.) evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/2 tsp. salt
4 cups miniature marshmallows
4 cups (24 ozs.) or 2 (12-oz.) pkgs. Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans or walnuts, optional
2 tsps. vanilla extract


Directions:

1. Line 13x9-inch or two 8-inch-square baking pan(s) with foil.

2. Combine sugar, evaporated milk, butter and salt in 4- to 5-quart, heavy-duty saucepan.

3. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

5. Pour into prepared baking pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator.






Chocolate Quesadillas

From: Catherine Prados. Her 9 year old son, Michael, writes Junior Food Critic, a blog where he writes of his food discoveries and kid friendly restaurants.


Serves: 2

Ingredients:

2 flour tortillas
2 squares Baker’s chocolate (German chocolate works well), melted
Confectioners’ sugar


Directions:

1. Place one flour tortilla in a quesadilla maker or skillet that has been sprayed with cooking spray.

2. Spread melted chocolate over the tortilla.

3. Place the second flour tortilla on top and close the quesadilla maker or put a top on the skillet. If you are using the quesadilla appliance, cook for 1 minute or until desired crispness and slight browning are achieved. If using a conventional skillet, cook for 1 minute and then carefully flip the quesadilla to brown and crisp the second side.

4. Remove from quesadilla appliance or skillet and place on large cutting board. Cut into six pizzalike triangles and dust with confectioners’ sugar. Serve warm.


*** A funny post today: Roundup of Late Night Comedy 13 Apr 2010


*** ALSO for more fun over at Dennys Funny Quotes:


More Funny Tax Cartoons to Keep You Laughing




*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Daisys Never Fail Divinity Fudge

From Denny: For all you sugar junkies eager for your next holiday high download check out this white divinity fudge recipe to enjoy! This one came from a lady in Louisiana where we love to make sweets during the holidays.



Photo by plain_jane53177 @ flickr

Daisy's Never Fail Divinity Fudge

From: Daisy Gardiner

Makes: about 48 pieces

Ingredients:

3 cups sugar
1/2 cup light corn syrup
1/2 cup cold water
2 egg whites
1 tsp. vanilla
1 cup chopped nuts (or as many as you like)

Directions:

1. In a heavy, 2-quart saucepan, stir sugar, corn syrup and water together until mixture comes to a boil and sugar is dissolved. At that point clip the candy thermometer to the side of the saucepan, making sure the bulb does not rest on the bottom of the pan. Continue cooking, without stirring, until mixture reaches 235 degrees on candy thermometer or until the mixture forms a soft ball when a bit of it is dropped into a cup of water.

2. Meanwhile, using a free-standing, heavy-duty mixer, begin beating egg whites until stiff peaks form. When syrup reaches desired temperature (235 degrees Fahrenheit), continue beating while slowly pouring HALF of the syrup into the beaten egg whites. Pour only a thin stream at a time. Syrup will not blend if you add the syrup too fast.

3. Place remaining half of the syrup mixture back on the heat and cook until it gets to 275 degrees. At this point, Daisy said, the syrup, when dropped in a glass of cold water forms a hard ball and will make a cracking sound, not a thud, when it hits the side of the glass. Gradually add remainder of syrup to egg mixture while continuing to beat.

4. Add vanilla and beat until mixture is thickened and just begins to lose its gloss. At that point, stop beating and quickly add nuts. Drop by spoonfuls onto waxed paper or parchment paper.

5. If mixture gets too thick before you finish spooning it out, you can add a few drops of hot water to thin it.

*** THANKS for visiting!

Related articles by Zemanta

• Chocolate Thumbprints (gothamgal.com)