Author Archives: JanWilke51

Snickers Fudge …..

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Ingredients:

 

For the first layer

3/4 cup milk chocolate chips      1/2 cup semi-sweet chocolate chips

For the second layer

4 tablespoons butter      1 cup granulated sugar       1/4 cup evaporated milk  2 7oz. jars marshmallow creme  8 Tbs. malted chocolate milk powder  1 teaspoon vanilla

For the third layer

14 ounce package caramel cubes      1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips  3/4 cup semi-sweet chocolate chips

To make the first layer       In microwave safe bowl, combine chips and heat for 1 1/2 minutes, stirring every 30 seconds until fully melted. Once melted, stir vigorously for one minute. This will help it stay set at room temperature. Pour the mixture into a parchment paper lined 13 x 9” baking pan. Use a spatula to spread the mixture to an even layer and place in the refrigerator until set.

To make the second layer       In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, chocolate malt powder and vanilla. Pour over the set chocolate layer and use a spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

To make the third layer       Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

Once all layers are set, cut into bite-size pieces, similar to size you’d find at the grocery store. Set aside.

To make the fourth layer       In microwave safe bowl, combine chips and heat for 1 1/2 minutes, stirring every 30 seconds until fully melted. Once melted, stir vigorously for one minute. This will help it stay set at room temperature. Leave chocolate in bowl, and hand dip each candy piece, top-side down. Use the edge of the bowl to scrape off excess chocolate. Put on parchment paper and refrigerate until set.

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Homemade Twinkies Snack Cakes…….

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Homemade Clone TwinkiesSome people think Twinkies aren’t actually food. While others believe only cockroaches and Twinkies will survive Armageddon. And I believe Twinkies are sort of, kind of food, if you’re starving.

But trust me when I say you can make a Twinkie clone that tastes a whole lot better than those sitting on supermarket shelves.

Homemade Clone TwinkiesThese lovely little cakes taste just like the real deal according to one taste tester. The cream filling really gives it that Twinkie taste. The cakes are ever-so slightly more dense than a Twinkie, but more moist. In my opinion these taste way better than a store-bought Twinkie. Click ‘Read More’ below, to get the recipe.

Homemade Clone TwinkiesHomemade Clone Twinkies

Homemade Clone TwinkiesHomemade Clone TwinkiesSupplies:

  • 1 round spice bottle, the size of a Twinkie
  • 12 (12 x 14-inches each) pieces non-stick aluminum foil
  • Pastry bag
  • Toothpick
  • Vegetable oil spray     

    You can avoid making your own molds with foil and the spice bottle if you happen to have a snack cake pan, as pictured. If not, fold each piece of foil in half with the nonstick side out. Then fold in half again. Roll foil pieces around the spice bottle to form a tube. Fold down edges to seal, leaving one end of the tube open to be filled with the batter. Remove the spice bottle. Spray the insides with vegetable oil and set each tube open-end-up in a muffin tray.

    Ingredients

    Cake:

  • 16-ounce box golden pound cake mix
  • 4 egg whites, beaten until stiff
  • 2/3 cup water     
    Directions

  • Preheat oven to 325 degrees F.

  • Beat cake mix, whipped egg whites, and water on medium speed until completely blended, about 2 minutes.

  • Carefully fill the foil tubes or pans, leaving 3/4-inch headspace.

  • Bake about 25-30 minutes until golden and toothpick inserted in the center comes out clean.

  • Let cakes cool slightly, then remove foil or remove from pan and brush heavily with simple syrup. Allow to cool.

  • Use a chop stick or small end of a spoon to hollow out 3 holes along the length of each cake. Wiggle the toothpick around the center to make room for the filling, taking care not to poke through to the other side.

  • Use a pastry bag or cake decorator with a long tip and carefully fill each hole with cream filling.

     

    Cream Filling:

  • 2 teaspoons very hot water

    1/4 teaspoon salt

    1 (7 ounce) jar marshmallow cream

    1/2 cup shortening

    1/2 cup powdered sugar

    1/2 teaspoon vanilla

    1/2 teaspoon lemon juice

    Directions:

  • With a hand mixer, combine marshmallow cream, shortening, powdered sugar, and vanilla in medium bowl; mix on high until fluffy.

  • Add the cooled salt water and mix well.

     

    Simple Syrup:

    1/2 c. water

    1/2 c. sugar

    Directions:

    Combine sugar and water in a large saucepan. Set over high heat and bring to a boil. At the boil, remove from heat and cool completely. Store in the refrigerator.

Little Debbie Oatmeal Creme Pie……

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Ingredients

1 cup margarine

3/4 cup dark brown sugar

1/2 cup sugar

1 tablespoon molasses

1 teaspoon vanilla

2 eggs

1 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/8 teaspoon cinnamon

1 1/2 cups quick oats

 

Cream Filling

2 teaspoons very hot water

1/4 teaspoon salt

1 (7 ounce) jar marshmallow cream

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

 

Directions

  1. In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.

  2. Combine flour, salt, baking soda, and cinnamon.

  3. Add to the creamed mixture; mix in the oats.

  4. Drop dough by Tbsp. on ungreased sheets.

  5. Bake at 350°F.

  6. Bake for 10-12 minutes,or until just starting to brown around the edges.

  7. They will look moist; don’t overcook.

  8. While the cookies bake prepare the filling.

  9. In small bowl, dissolve the salt in the hot water.

  10. Allow this to cool.

  11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy.

  12. Add the cooled salt water and mix well.

  13. Spread filling on flat side of one cookie, press 2nd cookie on top.

KFC Buttermilk Biscuits…….

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KFC Buttermilk Biscuits

Ingredients

 

2 tablespoons butter, melted and divided

 

2 cups Bisquick baking mix

 

2/3 cups buttermilk

 

1 teaspoon sugar

 

1/4 teaspoon salt

 

Directions

 

1. Preheat oven to 450° F.

 

2. Combine the baking mix, buttermilk, sugar, salt, and half of the melted butter in a medium bowl. Mix until well-blended.

 

3. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic.

 

4. Roll dough to about 3/4 inch thick and punch out biscuits using a 3 inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10-12 minutes or until the biscuits are golden on top and have doubled in height.

 

5. Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted butter. Serve warm.

Applebee’s Maple Butter Blondies….

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Applebees Maple Butter Blondie

Ingredients:

1 ½ sticks butter (12 Tbs.) melted

3/4 c. granulated sugar

4 large eggs

1 Tbs. vanilla extract

2 ½ c. flour

1 tsp. baking powder

½ tsp. baking soda

1 c. chopped pecans or walnuts

1 c. white chocolate chips

Maple Sauce

1 c. cream

½ c. white chocolate chips

¼ c. granulated sugar

1/4 tsp. maple extract

1 c. sour cream

Scoop of vanilla ice cream

Directions

  1. In a mixer, blend butter and sugars until creamy.
  2. Add vanilla, then add eggs one at a time and mix until incorporated.
  3. Mix in flour, baking powder and baking soda.
  4. Fold in white chocolate chips and nuts.
  5. Grease a 9 by 13-inch glass pan and smooth top of mixture with a spatula.
  6. Bake 350° for 25-30 minutes.

For Sauce

  1. Combine cream, chips and sugar in a saucepan and cook, constantly stirring on medium heat right until bubbly and thickened. Be careful not to burn the sugary sauce.
  2. Remove from heat and add maple flavoring and sour cream. Sauce will thicken more as it cools. This is about as close as you’ll get to the Applebees sauce if I do say so myself. :-)

To Assemble

  1. Cut brownies and top with a scoop of ice cream, then top with sauce and sprinkle with more nuts.
Tightly cover any left-over blondies.