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November 2018

Breakfast Recipes

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Malted Rye Bread

Malted Rye Bread Recipe
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Marble Fudge Recipe

Marble Fudge recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Marble Fudge recipe  PDF


3/4 c Peanut butter, divided
1/4 c Butter, softened
1/4 c Corn syrup
1/2 ts Vanilla
1 c Icing sugar
1/4 c Chocolate chips, melted
In small mi er bowl, beat together 1/2 c peanut butter, butter, corn syrup and vanilla. Stir in icing sugar until well blended. Melt chocolate chips in measuring cup in the microwave or in a small pot on the stove and stir in 1/4 c peanut butter. Gently stir this mi ture slightly back into the peanut butter for a marble effect. Pour into a small pie plate or pan and refrigerate until set. Keep in refrigerator. Cut into squares. Co op Magazine April 1993 shared by Elizabeth Rodier PEANUT BUTTER TRIVIA Canadians eat a total of 80,849 kg of peanut butter a day (about 177,868 pounds or almost 89 tons) Smooth peanut butter outsells crunchy by 3 to 1 Children and men prefer smooth peanut butter women prefer crunchy Most peanut butter is eaten at breakfast One acre of land grows enough peanuts to make 30,000 peanut butter sandwiches

Marble Fudge recipe and other breakfast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
861 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Marble Fudge recipe  PDF   Breakfast recipes RSS   New

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Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint of heart Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries ...

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