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DDJ-- GND, 10-02-09
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DDJ
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Oct 02, 2009 17:00 PDT
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Dessert du Jour 10-02-09
US Library of Congress ISSN: 1533-0966
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Dessert du Jour
Simply the BEST dessert recipe list on the Web!
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It’s Good Neighbor Desserts Friday!!
Welcome to our Good Neighbor Desserts edition of Dessert du Jour! On
Fridays we turn over the recipe presentation to you guys to share and
showcase your favorite dessert recipes with the DDJ neighbors. If you
have any questions about any of the recipes offered today, write an
email to the address given with that specific recipe. If you wish to
submit your own favorite, guidelines are at the end of this mailing. And
don’t forget to forward this mailing to all your friends!
Table of Contents:
Chocolate Rocky Road Fudge
Heavenly Hash Candy
Honeycomb
Oreo Fluff
and don’t forget that our mama ezine, Recipe du Jour, is featuring Good
Neighbor savory recipes this and every Friday. To subscribe, address a
blank email to
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For metric conversion, try
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Chocolate Rocky Road Fudge
This easy old-fashioned chocolate fudge is cooked on the stovetop, then
nuts are added and it's poured over marshmallows which have been chilled
to prevent melting. It's a delicious and very special fudge, perfect for
holiday giving.
Sue Cookinc-@aol.com
2 cups granulated sugar
3/4 cup evaporated milk
2 ounces baking chocolate, unsweetened
1 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup miniature marshmallows
1/2 cup chopped walnuts or pecans, optional
Line a 9 x 5 x 3-inch loaf pan with foil, extending foil over pan side
edges. Butter the foil; sprinkle marshmallows over the bottom of the pan
then put in the freezer while making fudge.
Lightly butter the interior of a 2-quart saucepan; add sugar, milk,
chocolate, and corn syrup. Cook over medium high heat until the mixture
begins to boil. Continue boiling gently, stirring frequently, until the
mixture reaches the soft ball stage, registers about 234F to 238F.
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Heavenly Hash Candy
This easy candy is made with sugar, milk, corn syrup, chocolate chips,
walnuts or pecans, and miniature marshmallows. Sue
Cookinc-@aol.com
I/2 cup sugar
1/2 cup evaporated milk
1 tablespoon white corn syrup
1 package chocolate chips, (6 oz)
1 cup chopped nuts, walnuts or pecans
1 cup miniature marshmallows
Mix sugar, milk and 1 tablespoon corn syrup in a heavy 2 quart saucepan.
Bring to a boil over medium heat, stirring constantly. Continue boiling,
stirring frequently, for 2 minutes. Remove from heat and add chocolate
chips, stirring until completely melted. Let mixture cool for 15
minutes. Add pecans and marshmallows. Using 2 teaspoons, drop candy onto
a large baking sheet lined with wax paper. Chill until firm.
To test for soft ball stage: Use fresh cold water each time you test the
candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot
candy. Put you hand into the water and push the candy to form a ball.
Gently pick the formed ball up (if it will not form a ball, it is not
done) - the soft ball will flatten slightly when removed from water.
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Honeycomb
8oz Sugar
1/2 pint Cold Water
1 tbsp Golden Syrup
1 tsp Warm Water
1/2 tsp Baking Soda
1/2 tsp Cream of Tartar
Place the sugar, water, golden syrup and cream of tartar into a heavy
bottomed saucepan, heat gently until the sugar has completely dissolved.
Boil the mixture without stirring, to a temperature of 310F.
Remove from the heat to prevent further cooking.
Quickly mix the Baking soda with the warm water and add to the sugar
mixture, stirring gently.
Pour the mixture into a 7inch by 11 inch non-stick baking tray to a
depth of at least 1 inch.
Allow to cool for a few minutes before marking into bars or squares.
Eat as soon as cool, as if kept it becomes soft and sticky.
Cookinc-@aol.com
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Oreo Fluff
2 cups cold milk
1 (3.4 ounce) box instant vanilla pudding mix
8 ounces frozen whipped topping, thawed
15 Oreo cookies, broken into chunks
Additional cookies, halved (optional)
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly
thickened. Fold in whipped topping and cookies. Spoon into dessert
dishes
Refrigerate at least 4 hours.
To serve, top with cookie halves, if desired.
Sue Cookinc-@aol.com
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Good Neighbor Desserts appears every Friday. To submit your recipe to
Dessert du Jour’s Good Neighbor Desserts, simply send it via email to
ri-@recipedujour.com Use “GND” and the title of your recipe as the
subject; and you must include your email address in the text in case
other readers have questions. Feel free to include some words about
yourself or the recipe (please keep it short). Look at the format we use
when we present our recipes and try to be similar. Do not submit recipes
in “bulleted” or 2 column format. Be sure to be specific in your
measurements (don’t just say “a small can” of something, give the
amount). One recipe per email, please. We reserve the right not to print
everything we receive. By submitting to Good Neighbor Desserts, you give
us permission to publish your submission in our daily ezine and in any
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