Sharing Some Recipes for Tomorrow
Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.
Yield: Makes about 3 pounds
3 cups sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 2 tablespoons corn syrup
- 1 teaspoon pumpkin pie spice (I have made this several times and actually use 1/2 t. nutmeg, 1/4 t. cloves, 1 t. cinnamon, and 1/4 t. allspice)
- 1 (12-ounce) package white chocolate morsels
- 1 (7-ounce) jar marshmallow crème
- 1 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
- 1-pound loaf sourdough bread (I used Krusteaz Bread Mix)
- 8 tablespoons butter
- 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions (I used Wegmans Baby Bella)
- Salt and freshly ground pepper
- 2 to 4 stalks celery with leaves, halved lengthwise and sliced (I used 4)
- 1 medium onion, chopped (note: I had my hubby do this part!)
- About 10 sprigs fresh thyme, leaves stripped from the stems
- 10 to 12 fresh sage leaves, chopped
- 3 1/2 cups low-sodium chicken broth (I used 3 cups of Wegmans Culinary Chicken Stock and 1/2 c. white wine)
- 3 tablespoons chopped Italian parsley leaves
Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. (Note: Mine were done in 12 minutes)
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.