FUDGE!

Fudge by Grandma Alcie

5 cups sugar
1 cup butter or margarine
1 can 12 oz evaporated milk
Bring to rolling boil and mark the timer for 5 minutes exactly.  Stirring constantly for the five minutes, then take off heat. Stir in 12 oz any chocolate chip, and 1, 7 oz marshmallow cream .
Mix well with large strong spoon and pour into large pan 9x13 or larger. Cool and cut, will freeze nicely too. I like to make it night before and refrigerate. You can add nuts if like. I have used mint chips, butterscotch, dark choc, peanut butter, white chips etc. Have fun and enjoy!

Dinner Sausage Rice and Broccoli

This is one dinner I make when I am tired and not wanting to cook.  The rice can be brown.  The dinner sausage I get from The Schwans man.  The broccoli is from our garden.  We blanched it (jeff did ) and froze it.  It is so yummy.  I layer the broccoli in the bottom of the crock pot then rice then sausage.  I cook it on low for 4 hours.  I like to use the gluten free dressings from Fred Meyer called Walden Farms Balsalmic Vinegrette.  It is also sugar free and tastes wonderful on the rice.  Dessert was a flourless chocolate torte. Very decadent and very rich!  The other dressings they make are also very good. My Aunt Ann and Uncle Jer really like them and they told us about them is june at our family reunion.

 

 

Flourless Mocha Torte

Yield: 8 servings

• 7 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
• 4 ounce(s) Milk Chocolate Baking Bar
• 1 tablespoon(s) instant freeze-dried coffee
• 3 tablespoon(s) boiling water
• 6 eggs, separated
• 2/3 cup(s) sugar
• 1/4 teaspoon(s) salt (optional)
• 2 cup(s) heavy whipping cream for frosting
• 1 tablespoon(s) instant freeze-dried coffee for frosting
• 1/4 cup(s) boiling water for frosting
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Directions
Melt 6 ounces of the bittersweet chocolate in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Set aside. Dissolve the 1 T coffee in boiling water; set aside. Preheat the oven to 350ºF. Grease two 8- or 9-inch round cake pans. Line the bottom of the pans with waxed paper, and grease the waxed paper.
In a large mixing bowl, whip the egg whites on medium until soft peaks form. With the mixer running, gradually add 1/3-cup sugar. Increase the mixing speed to high and continue beating until stiff peaks form. (The meringue should be shiny.) In another large bowl, whip the yolks, the remaining 1/3-cup sugar, and the salt until thick and lemon colored, approximately 5 minutes. Slowly add 6 ounces of chocolate and 1 Tbsp coffee; beat until well blended. Gently fold ¼ of the egg whites into the yolk mixture to lighten it. Carefully but thoroughly fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans. Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes with the oven door closed. Transfer the pans to a wire rack (the centers will fall). Remove the waxed paper while the cake is warm. Cool completely.