selek Posted December 18, 2012 Report Share Posted December 18, 2012 Since I haven't wrecked any diets in....well, days.....nor sent anyone into diabetic shock in simply weeks, I offer the following.White Cinnamon FudgeOriginal Recipe Yield 2 pounds Ingredients1 1/2 pounds premium white chocolate or confectioners' coating 1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk) Dash salt 1 1/2 teaspoons vanilla extract OR1-3 drops cinnamon oil, mint oil, or peppermint oil (optional, to taste)1 cup chopped nuts (optional)Directions:In heavy saucepan, over low heat, melt chocolate with sweetened, condensed milk and salt. Remove from heat; stir in vanilla (or preferred flavor oil) and nuts. Spread evenly into wax paper lined 8- or 9-inch square pan. For added color, add one or more drops of food coloring, then draw color through fudge in a spiral pattern with handle end of wooden spoon. Chill till firm, cut, and serve.Cinnamon Raisin BreadPrep Time: 30 minutesCook Time: 45 minOven: 350OFReady In: 3 hours 20 minMakes: Three loavesIngredients1 ½ cups milk1 cup warm water (110OF/ 45OC)2 .25 oz packages active dry yeast3 eggs½ cup white sugar1 teaspoon salt½ cup margarine, softened1 cup raisins8 cups all purpose flour2 tablespoons of milk¾ cup white sugar2 table spoons ground cinnamon2 tablespoons butter, meltedDirections: Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, ½ cup sugar , butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough. Knead the dough on a lightly floured surface for a few minutes until smooth. Place in a large, greased mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth and allow to rise until doubled (60 to 90 minutes). Roll out on a lightly floured surface into a large rectangle ½ inch thick. Moisten (brush) dough with 2 table spoons milk. Mix ¾ cup sugar and 2 table spoons cinnamon, and sprinkle mixture on top of moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds and tuck ends under. Place loaves into well-greased 9x5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour. Bake at 350OF (175 OC) for 45 minutes or until loaves are lightly browned or sound hollow when knocked. Remove loaves from pans and brush with melted butter or margarine. Let cool before slicing.This bread works extraoordinarly well sliced and lightly toasted with honey butter and a light dusting of cinnamon and sugar.My girls also like it with butter and slices of medium cheddar on the side. Quote Link to comment Share on other sites More sharing options...
Guest Posted December 18, 2012 Report Share Posted December 18, 2012 Curses. Quote Link to comment Share on other sites More sharing options...
pam Posted December 18, 2012 Report Share Posted December 18, 2012 Double curses. I love cinnamon raisin bread. Quote Link to comment Share on other sites More sharing options...
Backroads Posted December 18, 2012 Report Share Posted December 18, 2012 Apparently I'm having a little trouble gaining enough weight. Add a bit of such treats to a healthy diet... Selek gets no hate from me! Quote Link to comment Share on other sites More sharing options...
selek Posted December 18, 2012 Author Report Share Posted December 18, 2012 These are quick and easy:Cream Cheese-Strawberry TartsIngredients2 (8-ounce) packages cream cheese, softened1 cup sugar1 teaspoon pure vanilla extract2 eggs12 vanilla wafers1 large jar strawberry jam, strawberry preserves or pie fillingDirections Preheat oven to 350 degrees F. Line a cupcake pan with paper liners and place a Nilla wafer (flatside down) in the bottom of each cup. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture into each cup and bake for 20 minutes. Allow tarts to cool completely. Top with strawberry jam or pie filling of your choice. Quote Link to comment Share on other sites More sharing options...
Wingnut Posted December 18, 2012 Report Share Posted December 18, 2012 Could hardly be easier: chocolate caramel crack(ers) | smitten kitchen Quote Link to comment Share on other sites More sharing options...
pam Posted December 18, 2012 Report Share Posted December 18, 2012 These are quick and easy:Cream Cheese-Strawberry TartsIngredients2 (8-ounce) packages cream cheese, softened1 cup sugar1 teaspoon pure vanilla extract2 eggs12 vanilla wafers1 large jar strawberry jam, strawberry preserves or pie fillingDirectionsPreheat oven to 350 degrees F. Line a cupcake pan with paper liners and place a Nilla wafer (flatside down) in the bottom of each cup. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture into each cup and bake for 20 minutes. Allow tarts to cool completely. Top with strawberry jam or pie filling of your choice. I've done these before. They are quick and easy and yummy. Quote Link to comment Share on other sites More sharing options...
MsMagnolia Posted December 20, 2012 Report Share Posted December 20, 2012 As soon as this gestational Diabetes goes away I am having a good ol' sweet snack day! Thank you for the recipes! Quote Link to comment Share on other sites More sharing options...
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