recipes

• Mix in a sauce pan the following ingredients, cocoa, butter, milk sugar and salt then in a medium heat fire, cook the mixture by stirring frequently until it reaches a boiling point.
• Cook the mixture in 1 minute the moment it reached its boiling level.
• Get the pan from the heat then prepare the peanut butter and vanilla extract to be added to the mixture.
• Using the spoon beat the fudge until a thick texture will appear the transfer the mixture into a buttered pan.
• Let it cool in a fridge.

• Line an 8 inch pan with an 8 inch foil or wax paper and grease with butter.
• In a separate sauce pan, mix the sugar, evaporated milk and the marshmallow crème together.
• Stir and blend until melted and add salt and bring to boil.
• Remove the heated pan from the heat then add the milk chocolate chips then gently stir the mixture until it becomes smooth.
• In a chocolate mixture, fold in the cranberries then stir the vanilla extract.
• In a prepared pan pour in the mixture and let it cool then cut accordingly into one inch pieces.
• Serve cold.

• Prepare a 9 inches pan with a lined foil and grease the foil with butter then set aside.
• In a separate pan, add the sour cream, sugar and butter stir continuously in a medium heat until such time the sugar is evenly dissolved.
• Continue to boil until it reaches a soft ball stage.
• Remove the pan from the heat combine the white chocolate and marshmallow crème and stir.
• Stir in the peppermint extract then transfer into the prepared pan.
• Top with crushed peppermint candy and chill until firm.
• Use the foil to remove the fudge from the pan then cut into pieces by 1 inch each.
• Keep refrigerated prior to serving.

• Heat a saucepan in a medium heat fire.
• Add the sugar and evaporated milk.
• Stir frequently and bring to boil until it mix evenly and the sugar completely dissolved.
• Remove from the heat and gradually add the cranberries and chocolate until it melted and thickens.
• Pour the mixture into a separate baking pan, which was buttered with the one ounce of butter, and set to cool in a fridge for an hour.
• Once Firm and hard, slice the fudge in any shape you desire.

• Heat the saucepan in a medium fire; add the sugar, cocoa and salt stir frequently to mix evenly then
• add the corn syrup and milk.
• Cook until simmer.
• Add in the chocolate until it is melted and the sugar is compeletely dissolved.
• Cook until a soft ball egde will appear.
• Stir constantly so as not, to overheat.
• Transfer the mixture into a prepared bowl with garnished butter and let it cool for about 1 hour.
• Add in the vanilla extract and pour into an electric blender to mix well and becomes smooth and
• sticky.
• Pour the mixture into a baking pan then set aside to cool until becomes firm and hard.
• Cut into small squares and store in an airtight container.

TO PREPARE

• Preheat the oven to 400°F.
• Butter two baking sheets.

TO MAKE THE SHORTCAKES

• Combine the flour, sugar, baking powder, and salt in a food processor or blender and pulse to blend.
• Add the butter to the mixture and blend for about 30 seconds, until crumbly.
• Pour in the heavy cream and process until moist, about 30 seconds.
• Roll out the dough to ¾-inch thickness on a floured work surface.
• Cut out 3-inch circles with a cookie cutter or drinkingglass.

TO BAKE

• Transfer the shortcakes to the baking sheets and bake for 12 to 15 minutes, until golden.
• Transfer the shortcakes to a rack to cool.

TO PREPARE THE STRAWBERRIES

• Reserve one whole strawberry for each serving.
• Slice the rest of the strawberries and mix with the sugar.

TO ASSEMBLE

• Once the shortcakes are cool, use a serrated knife to slice each one in half.
• Arrange on serving plates, with the cut sides facing up.
• Top with sliced strawberries, whipped cream, and one whole strawberry for each serving.

• Preheat the oven to 325°F (160°C).
• Butter and flour a 10-inch angel food cake pan.

To Make the Cake:

• In a large bowl, combine the flour, ½ cup superfine sugar, and cornstarch.
• Set aside.
• In a separate large bowl, beat the egg whites, cream of tartar, and salt until frothy.
• Gradually add the remaining 1 cup of superfine sugar while beating until stiff peaks form.
• Stir in the vanilla and almond extracts.
• Gently fold in the flour mixture using a spatula.

To Bake:

• Spoon the batter into the prepared pan.
• Bake for 50–60 minutes, until golden brown and springy.
• A knife inserted in the center should come out clean.
• Turn the cake upside down to cool in its pan for at least 20 minutes.
• Run a long knife around the edges to release the cake from the pan.
• Sprinkle with confectioners’ sugar before serving.

• In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with white chocolate chips.
• If there is any space left after adding the last ingredient, add more white chocolate chips or almonds to fill the jar.
• Place lid on top.
• Cut an 8-inch circle of fabric to cover lid.
• Place fabric over lid; secure in place with ribbon or raffia.
• Decorate as desired.
• Make a gift card to attach as follows: To make White Christmas Bars: Empty contents of jar into medium bowl.
• Stir in ½ cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon almond extract.
• Press into an 8x8x2-inch baking pan coated with cooking spray.
• Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set.