"F" Recipes

Fancy Fondant Frosting/Festive Fudge/Fiesta Sangria/Fudgy Brownie Trifle/Funnel Cake 1/Funnel Cake 2/Funnel Cake 3/Funnel Cake 4
Funnel Cake 5/Funnel Cake 6/Ice Box Fruit Cake

Fancy Fondant Frosting

1/3 cup softened butter
1/3 cup light corn syrup
1 tsp. vanilla extract
1/2 tsp. salt
1 lb. powered sugar

In a large mixing bowl, blend butter, corn syrup, vanilla, and salt on medium speed until smooth.  Add powered sugar all at once and mix on slow speed, gradually increasing speed to medium until well combined.  The mixture should cling to the bowl and be smooth to the touch.  Fondant can now be formed into balls, rolled into thin sheets, and cut into shapes or stored in a cool dry place in an airtight container for later use.

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Festive Fudge

Rich delicious fudge... Why buy fudge at your favorite candy store? Now you can make this easy chocolate fudge at home. Start out with our basic recipe and create a new twist by adding your favorite candies or cookie pieces or try one of our suggestions below.

Notes: OTHER GREAT FUDGE FLAVORS: Chocolate Peanut Butter Chip Glazed Fudge: Proceed as above but stir in 3/4 cup peanut butter chips in place of nuts. Glaze: Melt 1/2 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge. Marshmallow Fudge: Proceed as above but omit nuts and add 2 tablespoons butter to mixture; fold in 2 cups miniature marshmallows. Gift Giving Tips: Create delicious homemade gifts by serving up several varieties of this fudge in decorative tins or boxes. Simply wrap up individual pieces of fudge in colored cellophane, candy wrappers, gold and silver foil or place in candy cups and arrange in gift boxes or bags.

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Fiesta Sangria

1 bottle red wine
1 each: lemon, orange, and lime cut into wedges
2 tablespoons sugar (or to taste)
A splash of orange juice
2 shots gin
1 cup sliced strawberries or raspberries
1 small can of diced pineapples with juice
4 cups ginger ale or white soda
Ice

Pour wine in a jug and squeeze the juice from the citrus fruit into the wine.  Toss in the rinds (minus seeds) and add sugar, orange juice, berries, pineapple, and gin.  Chill overnight.  Add ginger ale and ice just before serving.  Recipe doubles well.

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Fudgy Brownie Trifle

Easy to assemble, this layered indulgence will wow chocolate lovers of all ages!

1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 tablespoon instant coffee, (dry)
1 package (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups cold milk
1 package (10 ounces) English toffee bits
1 container (8 ounces) frozen whipped topping, thawed

1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches.
2. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Stir in coffee. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
3. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat  with remaining brownies, pudding, toffee bits and whipped topping.
4. Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator.

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Funnel Cake 1

Ingredients:

2 eggs, lightly beaten
1 1/2 C. milk
1/4 C. packed brown sugar
2 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
oil for deep-frying
confectioner's sugar - for dusting

Preparation:

In a bowl, combine the eggs, milk, and brown sugar.
Combine flour, baking powder, and salt; beat into egg mixture until smooth.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel.
Holding the funnel several inches above the skillet, release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed).
Fry for 2 minutes on each side or until golden brown.
Drain on paper towels.
Repeat with remaining batter.
Dust with confectioners' sugar; serve warm.
(Note that the batter can be poured from a liquid measuring cup instead of a funnel.)
Serving Size: 1

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Funnel Cake 2

· 3 to 4 cups of flour
· 3 eggs
· 2 cups milk
· 1/4 cup sugar
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· powdered sugar for topping
· vegetable oil for deep frying - heat to 375 degrees

Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.

Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!

Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round.

We used to draw our initials to personalize our cakes! Check it with a pair of tongs and turn it when the bottom becomes golden brown.

When both sides are done, remove with tongs and let it drip on a paper towel.

Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves.

Enjoy!

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Funnel Cake 3

2 1/2 c. self-rising flour
1/4 c. sugar
1 1/3 c. milk
2 eggs slightly beaten
Vegetable oil
Sifted powdered sugar (optional)

Combine first 4 ingredients in a bowl, beating until smooth. Heat 1/4 inch oil to 375 degrees in a skillet. Cover bottom opening of a funnel with finger. (Funnel with a 3/8 inch opening works best.) Pour 1/4 cup batter into funnel. Hold funnel over skillet. Remove finger from funnel end to release batter into hot oil; remove funnel in a slow, circular motion to form a spiral.

Fry each funnel cake one minute or until edges are golden brown. Turn and fry until golden. Drain on paper towels. Repeat with remaining batter. Sprinkle with powdered sugar, if desired. Serve warm. Yield about 1 dozen 5 inch cakes. You can also add a dash of cinnamon or drizzle them with your favorite syrup.

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Funnel Cake 4

2 beaten eggs
1 1/2 c. milk
2 c. sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
2 c. cooking oil
Sifted powdered sugar

In mixing bowl combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture; beat smooth. In deep skillet heat oil to 360 degrees. Covering spout with finger, pour 1/4 cup batter into funnel. Remove finger and release batter into oil in a spiral, starting in center and winding out. Fry until golden about 3 minutes. Turn carefully; cook 1 minute more. Drain on paper towel; dust with powdered sugar. Makes 6-8 funnel cakes.

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Funnel Cake 5

3 eggs
2 c. milk
1/4 c. sugar
3 to 4 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
Vegetable oil

Beat eggs; add sugar and milk. Sift 2 cups flour, salt, and baking powder together. Add to milk and egg mixture. Beat batter until smooth, adding only as much of the other 1 to 2 cups flour as needed. Batter should be thin enough to go through a funnel, but not too runny.

Heat vegetable oil to about 375 degrees in an 8 or 9 inch skillet about 3/4 inch deep. Pour about 1/4 cup batter into funnel, keeping finger over bottom of funnel until ready to drizzle batter in hot oil. Let cake brown on one side; turn and brown on the other side; it takes 1 minute or less to bake. Lift from oil; place on plate and sprinkle with powdered sugar (or syrup, molasses, jelly, or jam).

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Funnel Cake 6

2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 c. milk

Heat cooking oil in skillet (or deep fryer) until very hot. Put batter in funnel (be sure to cover hole with one finger), then, holding funnel over hot oil (be very careful!), release some of the batter in circular motion, then criss-crossing motions to form one funnel cake. The funnel cake will rise quickly and expand - so be careful how much batter you use until you get a "feel" for it.

Cook to light golden brown on both sides. Remove from oil and place on paper towels. Sprinkle with powdered sugar and serve warm.

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Ice Box Fruit Cake

1 Lb. Nilla Brand Vanilla Wafers (crushed)
1 Qt. Pecans (chopped)
1 Large jar cherries (cut up)
1 Can Eagle Brand Milk
2 Tbsp. Cherry Juice
1 Box Raisins

Mix all ingredients, refrigerate to firm up then cut and serve

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