Eggs a la Paysanne.

Put half a pint of cream into a dish, on the fire, and when it boils,
break in twelve fresh eggs, season with a pinch of salt and twelve
whole peppers ; let cook for two minutes, and then set it in the oven
for three minutes, so that the eggs get a good golden color, taking
care that they do not harden. Remove from the oven, place the dish
on another, and serve.
34

Eggs a la Rdgence.

Shred an ounce and a half of salt pork into fine pieces (ham will
answer the same purpose), also one onion cut into small squares, and
six medium-sized mushrooms, all of equal size ; moisten with a spoonful
of good gravy, and cook for five minutes. When done, reduce
with a tablespoonful of mushroom essence (liquor). Break twelve
fresh eggs in a dish, with an ounce of melted butter on the bottom,
and set it in a moderate oven for five minutes ; pour the garnishing
over, drip off the fat, wipe the sides of the dish, and add six drops of
strong tarragon-vinegar. Remove from the oven, place the dish on
another, and serve.
33

Eggs au Parmesan.

Beat twelve eggs in a saucepan, with two tablespoonfuls of grated
Parmesan cheese, a pinch of pepper, but no salt ; stir them well with
a whip, and make of this six small omelets, as for No. 46. As soon
as they are sufficiently firm, lay them on a dish. Besprinkle the tops
with a little grated Parmesan cheese, roll, and trim them nicely,
sprinkle more cheese over the tops, wipe off the sides of the dish, and
put them in a hot oven for five minutes. Remove from the oven,
pour around the omelets one gill of hot Madeira sauce (No. 103), and
serve very hot.

Eggs a la Bonne Femme.

Slice two large, sound onions, and fry them in two ounces of
butter, in a saucepan, stirring frequently, so that they do not burn ;
when done, dredge in a good pinch of flour, moistening with half a
pint of cream or milk, and season with a pinch of salt, half a pinch of
pepper, and a saltspoonful of nutmeg. Break six eggs, froth th'e
whites, mix the yolks with the onions, and afterward the beaten whites,
stirring well. Lay two pieces of white paper on the bottom of a baking-
tin, butter them thoroughly, lay the eggs on top, and set it in the
oven for about fifteen minutes. When done, turn them on to a hot
dish, remove the papers, add two tablespoonfuls of Espagnole sauce
(No. 105) to the eggs and serve.
33

Eggs with Livers.

Remove the gall carefully from abouta pint of chicken livers, wash
them well, drain, and slice them into small pieces. Place them in a
sautoire with one ounce of butter; range the pan on the hot stove,
then season with one pinch of salt and half a pinch of pepper ; toss
the contents gently for two minutes ; then add a pinch of chopped
parsley, one pinch of chervil, and three well-minced mushrooms, and
moisten with half a pint of Madeira sauce (No. 103); and let cook for
five minutes ; make an omelet of twelve eggs, as for No. 46, and
when ready to finish, pour the livers in the centre, reserving two tablespoonfuls
of it for further action ; close the sides up carefully,
cook two seconds longer, then gently turn it on a hot dish, and, with
a spoon, pour all the sauce around the omelet. Dress the livers that
were reserved, at both ends of the omelet, equally divided, and serve.

Eggs with Truffles.

Peel three medium-sized, sound truffles. Cut them into thin
slices, place in a saucepan with a glassful of Madeira wine; reduce to
one-half on a moderate fire. Season with one pinch of salt and the
third of a pinch of white pepper; add one gill of bechamel sauce (No.
108); let come to a boil. Prepare twelve heart-shaped croutons (No.
102); dip the thin parts first into the sauce half an inch in depth, then
into fresh, finely chopped-up parsley up to the same depth. Gently
dress (arrange) them on the hot serving-dish in star-shape, so that the
decorated ends of the croutons will just reach up to the edge^of the
dish equally all around. Prepare twelve poached eggs exactly the
same as in No. i; dress an egg on each crouton. Gently pour the
above prepared sauce right in the centre of the dish, being careful not
to pour any over the eggs. Evenly slice one good- sized, sound truffle
into twelve equal slices; dip them in a little hot broth for two seconds;
lay one slice on top of each egg, and serve immediately.

Eggs with Tarragon.

Blanch for one minute in a sautoire a quarter of a bunch of tarragon-
leaves, drain, and chop them up very fine. Break twelve eggs
into a bowl, add the tarragon, season with a pinch of salt and half a
pinch of pepper, and beat well for four minutes; meanwhile adding
half a cupful of sweet cream. Then make an omelet, as for No. 46,
and royit on a hot serving-dish. Prepare a little roux with flour and
butter (No. 109), moisten with half a pint of strong broth and a glassful
of white wine; skim off any fat that may accumulate on top, and
let it cook slowly for ten minutes. Strain through a fine sieve and
pour it around the omelet; then serve.

Eggs with Fresh Mushrooms

Peel, wash, and drain a quarter of a pound of fine, fresh mushrooms.
Place them in a saucepan, with a tablespoonful of very good
butter. Season with half a pinch of salt and a third of a pinch of
white pepper, squeezing in first two drops of lemon juice. Cover the
saucepan, and cook for ten minutes on a moderate fire. Add a quarter
of a glassful of good Madeira wine; reduce to one-half, which will
take two minutes; add now a gill of b6chamel sauce (No. 108), and
let come to a boil again. Prepare twelve fresh-poached eggs, as in
No. i; pour the sauce on a hot serving-dish, keeping the mushrooms
in the saucepan. Neatly lay the eggs over the sauce around
the dish, and dress the mushrooms right in the centre, and serve very
hot.

Eggs with Celery.

Boil for fifteen minutes, in a quart of white broth (No. 101 ), two
heads of well-washed and neatly pared, sound celery. Remove it
from the broth; then cut it up in one-inch-length pieces, and return
it to the pan with the broth in which it was first boiled, leaving it on
the hot stove. Season with one pinch of salt and the third of a pinch
of white pepper. Reduce to three-quarters (which will require ten
minutes). Add a gill of hot bechamel sauce (No. 108), let come to
a boil. Poach twelve fresh eggs exactly as in No. i, neatly arrange
them on a hot dish, crown-like. Pour the celery sauce right in the
centre, and serve very hot.

Eggs en Filets.

Mix in a dish that may be put in the oven (a silver one by preference)
twelve raw egg yolks, with a spoonful of brandy and a pinch of
salt. Cook them for five minutes in a hot oven, then let them cool;
cut the preparation into twelve thin fillets or slices, and steep each
one in a light pancake batter. Fry them in very hot fat for about
two minutes, then lift up with a skimmer, lay them on a napkin to
drain, and serve on a folded napkin laid on a hot dish and garnished
with fried parsley.
24

Eggs a la Finoise.

Pour a pint of good tomato sauce into a saucepan on the hot
stove, add two cut-up, peeled, sweet peppers, fry for two minutes in
a tablespoonful of butter, a teaspoonful of chopped chives, and
reduce it gradually to about half the quantity, which will take ten
minutes. Poach six very fresh eggs, as for No. i, pare their edges
neatly. Place six freshly prepared hot toasts on a warm serving-dish,
arrange the eggs carefully on top, and pour the above sauce over
all, then send them to the table at once.

Eggs au Miroir.

Lightly butter a silver dish large enough to hold twelve eggs, one
beside another; carefully break into it twelve eggs, taking care to
keep the yolks intact. Evenly sprinkle over them half a pinch of
salt. Cook for one minute on a hot stove; then place them in the
oven for one and a half minutes. Take out, and place the dish on
another, and serve.
26

Eggs a la Vanderbilt.

Place one ounce of good butter on a silver dish, set it on" the hot
stove, and break in twelve fresh eggs, being careful not to disturb the
yolks; season with a light pinch of salt and the third of a pinch of
pepper; then let cook slowly for four minutes. Pour over the eggs a
pint of hot Vanderbilt garnishing as for the omelet (No. 67), and
serve immediately.

Eggs a la Provenfale.

Pour two tablespoonfuls of oil into a small frying-pan, and set it
on the fire. When well heated, break one egg into a bowl, season
with a pinch of salt and half a pinch of pepper (divided up for the
twelve eggs), then drop it into the oil; baste the egg with a spoon,
turn it over, and when a good color on both sides, drain it on a wire
sieve. Cook the twelve eggs separately (each one will take two minutes),
then pare them nicely, and serve crown-shaped on a dish, putting
a niece of fried b/ead between every other one. Pour over half
a pint of reduced Espagnole (No. 105), to which has been added the
zest of a lemon, and six sliced mushrooms, and serve very hot.

Eggs au Grafin.

Knead well together in a bowl, one tablespoonful of bread-crumbs,
two ounces of butter, three chopped anchovies, a pinch of parsley, a
pinch of chervil, one chopped shallot, three raw egg yolks, a good
pinch of salt, half a pinch of white pepper, and a pinch of grated nutmeg.
When ready, put these ingredients into a silver baking-dish (by
preference) with one ounce of butter at the bottom. Place it on a
slow fire for two minutes, then break over it six eggs, which will
be plenty; cook for five minutes in the hot oven, remove, lay the
dish on top of another, and serve immediately.

Eggs a la Tripe.

Fry two medium-sized, sound, sliced onions in a frying-pan with
two ounces of butter, but do not brown them; mix in half a spoonful
of flour, and a large cupful of sweet cream; season with a pinch of
salt, half a pinch of white pepper, and the third of a pinch of grated
nutmeg. Cook for eight minutes, stirring constantly with the spatula;
then add twelve sliced, hard-boiled eggs, and heat together thoroughly
for two minutes without letting it boil again; pour on a hot
dish and serve.

Hard Rock Cafe® Bar-B-Que Beans

Hard Rock Cafe® Bar-B-Que Beans
If you love baked beans you'll go nuts over this clone recipe from
the world's first theme restaurant chain. It's real easy to make
too, since you just pour all of the ingredients into a covered
casserole dish, stir, and bake for an hour and a half. The only
element that may give you pause is the pulled pork from last week's
recipe. It's an effortless addition if you've got some of that
pork on hand. If not, just leave that ingredient out. Or you could
add some cooked bacon to the mix. Either way the beans will still
come out awesome as a nosh-worthy side dish or snack.
2 15-ounce cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup shredded pork (from last week's recipe)
1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole
dish (with a lid).
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons
of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30
minutes. After removing the beans from the oven, let the beans
cool for 5 to 10 minutes before serving.
Serves 6 to 8 as a side dish.
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Hard Rock Cafe® Cole Slaw

If you want the authentic Hard Rock Cafe Pig Sandwich experience,
you just have to serve your clone of that pulled-pork sandwich
with this creamy, delicious cole slaw on the side. Even if you
don't whip up the sandwich, you'll want to dive into a batch of
this secret slaw. It's just too easy to make, and Who Wants to
be a Millionaire? isn't on tonight. But be sure to let the stuff
hibernate in the fridge for a day or two after you toss it.
That's the only way to get the flavors up to dancing the perfect
tastebud mambo.
1 1/3 cups mayonnaise
3 tablespoons white vinegar
2 tablespoons plus 2 teaspoons granulated sugar
2 tablespoons milk
dash salt
8 cups chopped cabbage (1 head)
1/2 cup shredded carrot
1. Combine all ingredients except the cabbage and carrots in a
large bowl and blend until smooth with an electric mixer.
2. Add cabbage and carrots and toss well.
3. Cover and chill overnight in the refrigerator. The flavors
fully develop after 24 to 48 hours.
Serves 6 to 8 as a side dish.

Great American Cookies® White Chunk Macadamia

Great American Cookies® White Chunk Macadamia
When Arthur Karp shared his grandmother's favorite chocolate
chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first
Great American Cookies store in 1977 in The Perimeter Mall
in Atlanta, Georgia. Now with more than 350 stores in the chain,
these cookies have quickly become a favorite, just begging to
be cloned. The chain bakes the cookies in convection ovens at
the low temperature of 280 degrees for around 16 to 17 minutes.
But since most of us don't have convection ovens and may have
a hard time getting the oven temperature to this odd setting,
we have made some adjustments. Just be sure, when you remove
the cookies from the oven, that they appear undercooked and
only slightly browned around the edges. This will give the
cookies the perfect chewy texture when they cool.
1/2 cup butter (1 stick), softened
1 cup brown sugar
1/2 cup coconut flakes, finely minced
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces solid white chocolate, cut into chunks
1 cup macadamia nuts, chopped
1. Cream together the butter and sugar in a large bowl with
a mixer on high speed.
2. Add the coconut, egg, milk, and vanilla and mix well.
3. In another bowl combine the flour, baking soda, baking powder,
and salt.
4. Add the dry mixture to the wet mixture and mix until dough
forms. Mix in the white chocolate and macadamia nuts.
5. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
6. Measure out about 2 1/2 tablespoons of the dough and form a
ball. Drop each ball of dough onto an ungreased cookie sheet
about 3 inches apart and bake for 12 to 14 minutes. Do not overbake!
Cookies should come out of the oven appearing slightly browned,
yet undercooked. When cooled the cookies will be soft and chewy
like the original.
Makes 16 to 18 cookies.
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Hard Rock Cafe Baked Potato Soup

Hard Rock Cafe Baked Potato Soup
8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced
Chop bacon; reserve. Cook onions in remaining drippings
over medium high heat until transparent, about 3 minutes.
Add flour, stirring to prevent lumps; cook for 3-5 minutes,
until mixture just begins to turn golden. Add chicken stock
grdually, whisking to prevent lumps until liquid thickens.
Reduce heat to simmer and add potatoes, cream, chopped bacon,
parsley, garlic, basil, salt, pepper sauce and plack pepper.
Simmer for 10 minutes; do not allow to boil. Add grated cheese
and green onions, heat until cheese melts smoothly. Garnish
each serving as desired with chopped bacon, grated cheese and
chopped parsley.
Makes 8 Servings.
 
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Hard Roack Cafe Orange Freeze

Hard Rock Cafe Orange Freeze

Here's a quick recipe for the dessert drink served at Hard Rock
Cafes all over the world. With only a few ingredients you can make this one super-quick in the blender. Great on a hot day.
And it's easy to double or quadruple to serve more.
2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint
1. Put the sherbet, juice, and milk in a blender and blend for
15 seconds or just until the sherbet is smooth. You may have
to stop the blender and stir the sherbet up a bit to help it combine.
2. Pour the orange freeze into a tall, chilled glass. Place a
sprig of fresh spearmint in the top and serve immediately.
Serves 1 as a dessert or beverage.
 
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GrandMa's® Peanut Butter Big Cookies

When these cookies are cool, be sure to seal them up
real super duper tight in something like Tupperware or
a Ziploc bag. That's the way to keep these puppies moist
and chewy like the original GrandMa's Big Cookies. In fact,
the real product claims to be the only national cookie brand
that guarantees the freshness of the product or double your
money back. That's very big of the current manufacturer,
Frito-Lay, which purchased the GrandMa's Cookies brand from
General Mills back in 1980.
1/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1. Preheat oven to 275 degrees.
2. Beat shortening, peanut butter, brown sugar, egg, vanilla,
and salt together in large bowl until smooth.
3. In a separate bowl combine the flour and baking soda. Slowly
add the dry mixture to the wet mixture while beating.
4. Roll 3 tablespoon-size portions of the dough into a ball in
your hands and press to 1/2-inch flat on an ungreased baking
sheet. Bake for 18 to 20 minutes. Be careful not to overcook,
or the cookies will not be chewy and you may negatively impact
the full enjoyment potential of the product.
Makes 14 to 16 cookies.
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Great American Cookies® Snickerdoodles

Rather than trying to beat the competitors - especially
if they have an exceptional product - Mrs. Fields Famous
Brands waves the cash at 'em. With the acquisition of
Great American Cookies in 1998 by the company that made
chewy mall cookies big business -- Mrs. Fields is now
peddling her baked wares in more than 90 percent of the
premier shopping malls in the United States. That's how
you make the dough! One of the all-time favorites you can
snag at any of the 364 Great American Cookies outlets is
this clone of the classic snickerdoodle. Rolled in cinnamon
and sugar, it's soft and chewy like the other cookies, and
will seem to be undercooked when you take it out of the oven.
When it cools it should be gooey, yet firm in the middle.
And a couple bites will make you wonder: "Got milk?!"
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon
1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the
topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.
Makes 16 to 18 cookies.

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Good Reasons Italian Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbls Garlic Salt
1 Tbls Onion Powder
1 Tbls Sugar
2 Tbls Oregano
1 Tsp Pepper
1/4 Tsp Thyme
1 Tsp Basil
1 Tbls Parsley
1/4 tsp Celery Salt
2 Tbls Salt
1 Env. Cup Of Soup Cream Of Chicken Mix
1/4 C Cider Vinegar
2 Tbls Water
2/3 c Oil
Combine all dry ingr. Store covered at room temp. For dressing: Mix vinegar, water, oil and 2 oz of
the dry mix. Shake well. From: GLORIA PITZER "EATING OUT AT HOME" (CB018) *Also good as a
italian spice blend
- - - - - - - - - - - - - - - - - -
NOTES : Yield One Serving

Good Seasons® Italian Salad Dressing Mix

Here's a clone for the instant dressing mix you buy in the
little .7-ounce packets. When added to vinegar, water, and
oil, you get one of the best-tasting instant salad dressings
around. But what if you can't find the stuff, or it is no
longer sold in your area, as I've heard from so many? Or maybe
you want to save some money and make a bunch of your own?
Just use the recipe below to make as much dry mix as you want,
and save it for when you need instant salad satisfaction.
I've used McCormick lemon pepper in the recipe here because
it contains lemon juice solids that help duplicate the taste
of the sodium citrate and citric acid in the real thing.
The dry pectin, which can be found near the canning supplies
in your supermarket, is used as a thickener, much like the
xanthan gum in the original product.
1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon McCormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
pinch ground oregano
1. Place the carrot and bell pepper on a baking pan in an oven
set on 250 degrees for 45 to 60 minutes, or until all of the
small pieces are completely dry, but not browned.
2. Combine the dried carrot and bell pepper with the other
ingredients in a small bowl. Mix can be stored in a sealed
container indefinitely until needed.
3. When ready to use, pour 1/4 cup of vinegar into a cruet or
jar. Add 3 tablespoons of water, then the dressing mix. Seal
and shake vigorously. Add 1/2 cup of oil and shake until well
blended.
Serves 8 to10.
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GrandMa's® Oatmeal Raisin Big Cookies

GrandMa's Cookie Company was founded back in 1914 by Foster
Wheeler, but it wasn't until 1977 that the company introduced
the popular Big Cookie. This large, soft cookie comes two to
a pack and is offered in several varieties, including oatmeal
raisin. Now you can bake up a couple batches all your own with
this spiffy kitchen clone. Just be sure not to overdo it in the
oven. You want these cookies soft and chewy when cool - just
like a happy grandma would make 'em -- so take them out when
they are just beginning to turn light brown around the edges.
1/2 cup raisins
1/3 cup water
1/2 cup vegetable shortening
1 egg
1 1/2 cups dark brown sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/4 cups oats (not instant)
2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins
1. Preheat oven to 275 degrees.
2. Combine 1/2 cup raisins with water in a food processor and
blend on high speed for about 1 minute or until very smooth.
3. Combine this raisin puree with the vegetable shortening, egg,
brown sugar, and vanilla in a large bowl. Mix well with electric
mixer until smooth.
4. In a separate bowl, combine the flour with the oats, baking
soda, cinnamon, and salt. Pour this dry mixture into the wet
mixture and mix well until ingredients are incorporated. Mix in
1/2 cup raisins.
5. Roll 3 tablespoon-size portions of the dough into a ball in
your hands and press to 1/2-inch flat on an ungreased baking sheet.
Bake for 18 to 20 minutes. Be careful not to overcook, or the
cookies will not be chewy. Store in a sealed container.
Makes 16 to 18 cookies.
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Honey Baked Ham

Servings: 1
1 (7 lb.) med. smoked pork
picnic
shoulder (bone in or out)
2 c sugar
1 c honey or brown sugar,
packed
1 (6 oz.) can frozen orange
juice
concentrate, thawed
1 ts whole cloves
Preparation :
Make crosswise slits, 1/2 inch apart, halfway through ham to where
knife touches bone. Place ham in deep bowl and barely cover with
water. Stir in sugar. Soak at least 2 days in refrigerator.
Drain. Place ham in roasting pan, lined with enough foil to wrap
completely. Pour honey or brown sugar and orange juice all over
pork. Stick cloves all over meat. Wrap tightly with foil. Bake at
200 degrees for 6 to 7 hours or until done, unwrapping and basting
occasionally with honey mixture. Unwrap and bake at 450 degrees
about 15 minutes for slightly crisp skin.

HOSTESS TWINKIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Margarine
1/2 c Crisco
1 c Sugar
3/4 c Evaporated milk
1 tb Vanilla
-----CAKE-----
3 lg Eggs
3 1/2 ts Baking powder
1 1/2 ts Vanilla
2 c Flour
1 c Milk
1/2 c Butter
1 1/2 c Plus 1/2 cup Sugar
Sugar
1 t Salt
FILLING:
Mix together and bake in 13 x 9 pan cut cake into
sections and layer with cake, filling and more cake.

Hershey® PayDay® Candy Bar

Hershey® PayDay® Candy Bar
In December of 1996, Hershey Foods snagged the U.S. operations
of Leaf Brands for a pretty penny. This added several well
known candies to Hershey's already impressive roster, including
Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath, and
this delicious peanut roll, which we can finally clone at home.
The center is sort of a white fudge that we can make by combining
a few ingredients on the stove, then getting the mixture up to
just the right temperature using a candy thermometer (you've got
one, right?). Once cool, this candy center is coated with a thin
layer of caramel, then quickly pressed onto roasted peanuts.
Looks just like the real thing! This recipe will make eight
candy bars. But it's up to you to make the dental appointment.
Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon peanut butter
1/4 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups powdered sugar
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1. Combine all ingredients for the centers, except the powdered
sugar, in a small saucepan over low heat. Stir often as the
caramel slowly melts. When the mixture is smooth, add 3/4 cup of
powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar
for later.
2. Use a candy thermometer to bring the mixture to exactly 230
degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the
remaining 1/2 cup powdered sugar to the pan, then use a hand mixer
on high speed to combine. Keep mixing until the candy cools and
thickens and can no longer be mixed. That should take a minute or
two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it
can be touched. Don't let it sit too long - you want the candy to
still be warm and pliable when you shape it. Take a tablespoon-size
portion and roll it between your palms or on a countertop until it
forms a roll the width of your index finger, and measuring about
4 1/2 inches long. Repeat with the remaining center candy mixture
and place the rolls on wax paper. You should have 8 rolls. Let the
center rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a
small saucepan over low heat. Stir often until the caramels melt
completely, then turn off the heat. If you work fast this caramel
will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface.
Using a basting brush and working quickly, "paint" a coating of
caramel onto one side of a center roll. Quickly turn the center
over, caramel-side-down, onto the peanuts and press gently so that
the peanuts stick to the surface of the candy. Paint more caramel
onto the other side of the roll and press it down onto the peanuts.
The candy should have a solid layer of peanuts covering all sides.
If needed, brush additional caramel onto the roll, then turn it
onto the peanuts to coat the roll completely. Place the candy bar
onto wax paper, and repeat with the remaining ingredients. Eat
when completely cool.
Makes 8 candy bars.
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Hidden Valley Ranch Dressing Mix-dressing

Categories: Copycat, Salads, Dressings
Yield: 1 pint
Powder Mix
15 2" square saltines
2 c Dry minced parsley flakes
1/2 c Dry minced onions
2 tb Dry dill weed
1/4 c Onion salt
1/4 c Garlic salt
1/4 c Onion powder
1/4 c Garlic powder
Salad dressing
1 tb Mix
1 c Mayo
1 c Buttermilk
Put crackers through blender on high speed until
powdered. Add parsley, minced onions and dill weed.
Blend again until powdered. Put into bowl. Stir in
onion salt, garlic salt, onion powder and garlic
powder. Put into container with tight-fitting lid.
Store at room temp for 1 year. Makes 42- 1 tablespoon
servings.
TO USE MIX-Combine mix, mayo and buttermilk. Yield 1
pint.