Di's Fudge Cookies
Preheat oven to 350'. Melt 1/2 stick butter and 12 oz package of semi-sweet chocolate chips over medium heat in a heavy fry pan (don't skimp on quality here-use real butter and Ghiradelli or better chips), stirring to mix well until smooth. Turn off the heat and mix in 1 cup white flour, 1 can sweetened condensed milk and 1 tsp vanilla. Optional to add chopped nuts at this stage. Line a cookie sheet with aluminum foil and drop 1 heaping teaspoon of dough for each cookie. As these cookies do not spread much you can postion them closer together than other cookie doughs. Bake 7-10 minutes- do not overbake!! For Christmas this year my variation was to add a peppermint candy to the center of each cookie before baking. These are soft and chewy and oh, so good.
SUPER EASY TOFFEE: Another fun, nostalgic recipe with just a few ingredients is this one for TOFFEE: Place approx 35 saltine crackers in a single layer on a large cookie sheet that is lightly greased. In a small saucepan melt 1 stick of buttler and 2/3 cup of brown sugar and bring to a boil. Pour over the crackers (I spooned a little over each cracker then spread this around with the back of the spoon). Bake in 350' oven for 7 minutes-watch closely to keep sugar from burning. Sprinkle on 12 oz of chocolate chips, put the cookie sheet back in oven for 1 minute to melt the chips, then spread them around to cover all of the crackers. Sprinkle on about 1 to 1.5 cups of chopped nuts-I used pecans. Chill in the refrigerator for 1 hour (no more), then break apart into serving pieces. Doesn't this sound like an old-fashion 50's style recipe- you know, from the Campbell soup era? This is real comfort food, and great emergency recipe for when you need something easy and fast, and other than the hot sugar-butter stage, a good one to make with children.
No wonder I gain 5 lbs at the holidays!
HAPPPY HOLIDAYS TO ALL!