• Serious Spuds - 42

    From Dave Drum@1:320/219 to All on Sun Jul 20 20:06:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sweet Potato Pudding w/Marshmallows
    Categories: Potatoes, Dairy, Spices, Candy
    Yield: 12 servings

    4 lb Sweet potatoes, peeled, in
    - 1" pieces
    1 c Milk
    6 tb Butter; softened
    1/2 c (packed) brown sugar
    1 lg Egg
    1 1/2 ts Ground cinnamon
    1 1/2 ts Vanilla extract
    3/4 ts Ground allspice
    1/2 ts Salt
    1/4 ts Ground nutmeg
    10 lg Marshmallows; halved
    - lengthwise

    Set oven @ 350ºF/175ºC.

    Place sweet potatoes in a 6-qt. stockpot; add water to
    cover. Bring to a boil. Reduce heat; cook, uncovered,
    until tender, 15-20 minutes. Drain potatoes; place in a
    large bowl.

    Beat potatoes until smooth. Add the next 9 ingredients;
    beat until blended.

    Spread into a greased shallow 2-1/2-qt. baking dish.
    Bake, uncovered, until heated through, 40-45 minutes.
    Increase oven setting to 425ºF/218ºC.

    Top casserole with marshmallows. Bake until marshmallows
    are lightly browned, 3-4 minutes.

    Edna Hoffman, Hebron, Indiana

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Good habits are the key to all success." -- Og Mandino
    --- MultiMail/Win v0.52
    * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)
  • From Ben Collver@1:124/5016 to Dave Drum on Mon Jul 21 08:43:46 2025
    Re: Serious Spuds - 42
    By: Dave Drum to All on Sun Jul 20 2025 20:06:00

    Title: Sweet Potato Pudding w/Marshmallows

    I started this one in the crockpot this morning.
    I buy marshmallows almost never, so it should be a treat.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kaju Katli (Fudgy Cashew Thins)
    Categories: Candy, Fudge, Indian
    Yield: 20 Servings

    1 1/2 c Raw cashew pieces; broken
    3/4 c Granulated sugar
    6 tb Water
    1 dr Rose essence; up to 2 dr
    1 tb Ghee

    Use cashews at room temperature. If you store your nuts in the
    fridge, take them out a night before and spread on the kitchen towel
    to air dry. The cashews should be at room temperature and completely
    dry before you start powdering them. Transfer the cashew pieces to a
    dry blender jar and in one go powder them as fine as you can. We need
    a loose, smooth powder. Take care that the cashews do not become
    pasty or release their oils and clump up or become sticky. This is
    very important. If you feel that there are few big pieces in the
    cashew powder, pick them out or sift the powder using a sieve, but do
    not overwork the blender to grind the cashews. Yields 1-3/4 c powder.

    In a wide, heavy bottomed pan (I use my 10" skillet) or a kadhai, mix
    up the sugar and water. Set the pan on low flame and let the sugar
    dissolve. Stir (I use my rubber spatula) the solution once or twice
    while the sugar dissolves so that the sugar does not stick to bottom
    of the pan. While the sugar is dissolving, rub about 1/2 tb ghee on a
    kitchen board (or the surface where you will knead) and set aside.

    Once the sugar has dissolved, add the powdered cashews to the pan. Mix
    everything and brace yourself for some hard work. Keep on stirring and
    stirring as the mix cooks on low flame. The process will be slow in
    the beginning and you will feel that it will take forever but do not
    worry. Keep on stirring, scraping the mixture on low flame, do not
    let the mixture stick to the sides of the skillet.

    After about 18 minutes, you will see that the mixture starts
    thickening and coming together. Add the rose essence (or any other
    flavorings) now if using and incorporate. We will shortly be getting
    there, once the mixture is thick, do not bother much about scraping
    the sides as they will be really dry. Around 22 minutes, the mixture
    will start resembling a soft, sticky dough and will clump up around
    the spatula. If you try to bring the mixture together in one place on
    the skillet, it will try to slowly spread, similar to how a glug of
    cold honey spreads on a surface. It took me exactly 24 minutes to
    reach that stage. Depending on the flame settings and water content
    of the sugar, you can approximately look at 22 to 28 minutes to reach
    that stage.

    Immediately transfer to the greased surface and leave to cool a bit
    until its safe to handle. Once the cashew dough has cooled slightly,
    rub a teaspoon of ghee on your hands and very gently knead the dough
    for 5 to 7 minutes to form a ball. Remember that the dough needs to
    be warm when you knead so just wait until its safe to touch, do not
    let it cool down completely, else it will not knead and remain
    grainy. Do not press very hard as you knead else the cashews will
    start oozing their oil but there should be enough pressure so that a
    small ball is formed. You can grease you hands or the dough with ghee
    in between if it starts feeling sticky.

    One you get a smooth ball, flatten it out slightly. Place a large and
    wide sheet of wax or butter paper on the dough and using a
    rolling-pin, roll it out to a 1/3" thickness, or you can roll out as
    thin or thick as you like. Using a sharp knife (or a ravioli cutter,
    like I did), cut into diamonds or squares or any shape you like.

    Serve or store in an air tight container at room temperature for 5 to
    6 days.

    Notes:

    The time of cooking noted in this recipe will vary if you are using
    any other kind of sugar than granulated, since the water content of
    different varieties of sugar is different.

    You can use any kind of flavorings: cardamom, saffron, or kewra
    (screw pine water) instead of rose essence.

    This recipe can be use for almond powder too.

    Recipe by Sanjuro

    Recipe FROM:
    <gopher://sdf.org/0/users/sanjuro/indian-food/kaju-katli.txt>

    MMMMM
    --- SBBSecho 3.28-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Dave Drum@1:3634/12 to Ben Collver on Tue Jul 22 05:09:00 2025
    Ben Collver wrote to Dave Drum <=-

    Title: Sweet Potato Pudding w/Marshmallows

    I started this one in the crockpot this morning.
    I buy marshmallows almost never, so it should be a treat.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kaju Katli (Fudgy Cashew Thins)
    Categories: Candy, Fudge, Indian
    Yield: 20 Servings

    1 1/2 c Raw cashew pieces; broken
    3/4 c Granulated sugar
    6 tb Water
    1 dr Rose essence; up to 2 dr
    1 tb Ghee

    Errrrrmmmmm ... don't look now but the definition of fudge is: "rich chocolate, used especially as a sauce or a filling for cakes: 'a sundae
    with whipped cream, ice cream, hot fudge, and a cherry on top''a fudge
    cake'." American Heritage® Dictionary of the English Language, Fifth
    Edition.

    It can also mean to cheat or avoid dealing with something directly,
    such as "fudging on an issue".

    Or asw a substitute for profanity OH! FUDGE!

    So, where's the chocoloate?

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fool-proof Chocolate Fudge
    Categories: Five, Candies, Nuts, Desserts
    Yield: 32 Servings

    18 oz (3 bags/6 oz ea) Semi-sweet
    - chocolate chips
    14 oz Can Eagle brand sweetened
    - condensed milk
    Dash salt
    3/4 c Chopped nuts; 1/2 c to
    - 1 1/2 c, optional
    1 1/2 ts Vanilla extract

    Makes about 2 pounds

    In an heavy saucepan over low heat, melt chips w/Eagle
    Brand. Remove from heat; stir in remaining ingredients.

    Alternate method:

    MICROWAVE In glass bowl or 1 quart measuring cup combine
    chips with sweetened condensed milk. Microwave on full
    power (high) 3 minutes. Stir until chips melt & mixture
    is smooth. Stir in remaining ingredients.

    Spread evenly into wax paper lined 8" or 9" square pan.
    (Line bottom & up sides for easy removal) Chill 2 hours
    or until firm.

    Turn fudge onto board, peel off wax paper and cut into
    squares. Store loosely covered at room temperature.

    With an 8" x 8" pan, makes 64 1-inch squares.

    Rocky road Fudge: Omit 1 (6 oz) package semi-sweet
    chocolate chips, salt, vanilla and nuts. In saucepan,
    melt chips with Eagle Brand and 2 tablespoons butter.
    In large bowl, combine 2 cups dry roasted peanuts and
    a 10 1/2-oz package Campfilre Miniature Marshmallows.
    Pour chocolate mixture into peanut mixture; mix well.
    Spread into wax paper-lined 13" x 9" pan. Chill 2
    hours. (makes about 40 squares)

    CREAMY DARK FUDGE Melt 2 cups of miniature marshmallows
    with chips and milk. Proceed as above

    MILK CHOCOLATE FUDGE Omit one (6 oz) package semi sweet
    chips. Add 1 cup milk chocolate chips. Proceed as above.

    CREAMY MILK CHOCOLATE FUDGE Omit 1 (6 oz) package semi
    sweet chips. Add 1 cup milk chocolate chips and 2 cups
    miniature marshmallows. Proceed as above.

    MEXICAN FUDGE Reduce vanilla to 1 teaspoon. Add 1 tb
    instant coffee powder and 1 ts ground cinnamon to
    sweetened milk. Proceed as above.

    BUTTERSCOTCH FUDGE Omit chocolate chips and vanilla.
    Melt 2 (12 oz) packages butterscotch chips w/sweetened
    milk. When chips a melted, stir in 2 tablespoons white
    vinegar, dash salt, 1/2 teaspoon maple flavoring and 1
    cup chopped nuts. Proceed as above.

    == Courtesy of Dale & Gail Shipp, Columbia Md. ===
    Converted by MMCONV vers. 1.50

    MINT FUDGE Omit vanilla. Substitute mint chocolate chips
    for semi-sweet chocolate chips or a combination of both
    and add 1 1/2 teaspoons of peppermint extract.

    Modifications by Stephen: Added stovetop directions.
    Added Rocky Road Fudge and Mint Fudge directions.
    Adjusted serving quantity.

    Source: Eagle Brand Condensed Milk can label for basic
    recipe and Rocky Road Fudge recipe.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Don't try this at home... We are PROFESSIONAL idiots!
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ben Collver@1:124/5016 to Dave Drum on Tue Jul 22 08:53:02 2025
    Re: Re: Serious Spuds - 42
    By: Dave Drum to Ben Collver on Tue Jul 22 2025 05:09:00

    Title: Kaju Katli (Fudgy Cashew Thins)

    Errrrrmmmmm ... don't look now but the definition of fudge is: "rich chocolate, used especially as a sauce or a filling for cakes: ...
    So, where's the chocoloate?

    Apparently chocolate is not required.

    * Exported from MasterCook *

    Alpha's Peanut Butter Fudge

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Candy

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 1/2 c Sugar
    5 oz Evaporated milk
    1/2 c Butter
    1 tb Light corn syrup
    18 oz Peanut butter
    1 ts Vanilla

    In a medium saucepan, dissolve sugar in evaporated milk. Add butter
    (cut in pieces) and corn syrup, and, stirring constantly, cook over
    low heat until butter is melted. Continue cooking, stirring
    frequently, to soft ball stage. Remove from heat and mix in peanut
    butter. Cool to about 120?F and mix in vanilla. Spread in suitable
    size pan. The larger the pan, the thinner each piece of candy will
    be; I use a 8x8" pan. Fudge will still be very soft at this stage;
    it takes a few hours to set up.


    - - - - - - - - - - - - - - - - - -
    --- SBBSecho 3.28-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Sean Dennis@1:18/200 to Ben Collver on Tue Jul 22 13:19:52 2025
    Ben Collver wrote to Dave Drum <=-

    Apparently chocolate is not required.

    I make peanut butter fudge in the microwave using peanut butter, powdered sugar, and unsalted butter. Takes about 5 minutes.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Buc-ee's Copycat Beaver Nuggets
    Categories: Snacks, Candies, Seandennis
    Yield: 32 Servings

    10 oz Puffed corn
    3/4 c Unsalted butter
    1 c Firmly packed light brown
    - sugar
    1/2 c Light corn syrup
    1/2 t Salt
    1 t Baking soda
    1 t Vanilla extract
    1 t Maple extract (optional)

    1. Preheat oven to 250F. Place the puffed corn into a large heat-proof
    bowl. Set aside.

    2. Heat the butter, brown sugar, corn syrup, and salt in a small
    saucepan over medium-high heat. Bring to a boil, stirring until the
    butter is melted. Reduce heat to medium-low; boil, undisturbed and
    uncovered, for 5 minutes.

    3. Remove the saucepan from heat and stir in vanilla extract and
    baking soda. (See tip 4)

    4. Pour the caramel over the corn puffs; stir to coat.

    5. Spread the mixture onto an ungreased large disposable aluminum
    roasting pan. Bake for one hour and 15 minutes, removing every 15
    minutes to stir. (See tips 5 and 6)

    6. Spread the mixture onto parchment paper to cool. It may seem
    sticky at first but will dry as it cools.

    7. Store in an airtight container.

    Yield: 16 to 17 cups.

    Tips/Notes

    1. If using salted butter, reduce the amount of salt to 1/4 teaspoon.

    2. The puffed corn that I used in this recipe was salted. If you use
    unsalted puffed corn, increase the amount of salt to 1 teaspoon.

    3. The original Buc-ee's Beaver Nuggets taste almost like pancakes and
    syrup. If you prefer that flavor, add a teaspoon of maple syrup to the
    caramel. Otherwise, leave it out.

    4. Be careful when you stir the baking soda into the hot caramel. The
    caramel will bubble up and could burn you if you're not careful.

    5. I like using a large disposable aluminum roasting pan in this
    recipe so I don't have to worry about cleaning up the baked-on
    caramel. I just throw the pan away!

    6. Don't worry if the puffed corn isn't totally covered with the
    caramel initially. As it bakes in the oven, the caramel remains
    liquid and is easily stirred to help coat the puffed corn during the
    15-minute increments.

    Calories: 114kcal
    Carbohydrates: 18g
    Protein: 1g
    Fat: 5g
    Saturated Fat: 3g
    Polyunsaturated Fat: 0.3g
    Monounsaturated Fat: 1g
    Trans Fat: 0.2g
    Cholesterol: 11mg
    Sodium: 77mg
    Potassium: 40mg
    Fiber: 1g
    Sugar: 11g
    Vitamin A: 150IU
    Calcium: 8mg
    Iron: 0.3mg

    From: https://pudgefactor.com/buc-ees-copycat-beaver-nuggets/

    Converted to MealMaster format by Sean Dennis (1:18/200@Fidonet or
    618:618/1@Micronet) on 29 September 2024.

    MMMMM

    -- Sean

    ... "I called suicide prevention. They put me on hold." - Rodney Dangerfield --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)