Fudgies Ii Recipes

Steps:

• Bring the sugar, chocolate, milk, butter, and salt to a boil in a large, heavy saucepan, stirring frequently. Let the mixture boil for 2 minutes; take the saucepan off the heat.
• Stir in the peanut butter, oats, and vanilla. "Mix swiftly but well," Cindy says. Drop from a teaspoon onto waxed paper. Let the Fudgies set for at least 1/2 hour before anyone touches them.

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Steps:

• Put the first 6 ingredients together in a large heavy saucepan, and on high bring to a boil.
• Boil for a minute, stirring constantly.
• Remove from heat, and add the coconut and oats, stirring well.
• Drop by teaspoons full onto waxed paper, and let cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, cocoa, baking soda and salt; set aside.
• In a large bowl, cream together the shortening and sugar until smooth. Beat in the egg, buttermilk, molasses and vanilla one at a time. Gently mix in the sifted ingredients just until blended, but no more than necessary. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until firm to the touch. Cool for a few minutes on cookie sheets before removing to cool on wire racks.

Steps:

• In a medium saucepan, combine butter, sugar, cocoa and milk.
• Stirring constantly, bring to a boil.
• Boil without stiffing for 1 1/2 min.
• Remove from heat; stir in vanilla, oats and peanut butter.
• Stir until peanut butter is melted.
• Drop by tablespoonful onto wax paper.
• Chill until firm.
• Makes 24-36.