Minty Cookies & Cream Chocolate Fudge
In an old friend’s cookbook, I found a plain fudge recipe that I altered to make more festive. Use mint Oreo cookies if you like.
Dawn Lowenstein,
Huntingdon Valley, PA
Prep: 20 min. + chilling • Makes: 21/2 lbs.
6 Tbsp. butter, divided 1 pkg. (111/2 oz.) milk chocolate chips 2 oz. unsweetened chocolate, chopped 1 can (14 oz.) sweetened condensed milk 1/4 cup crushed candy canes
(about 3 regular)
1 tsp. mint extract
16 Oreo cookies
11/2 cups miniature marshmallows
1. Line an 8-in. square baking pan with foil, letting ends extend up sides; grease foil with 2 Tbsp. butter. In a metal bowl over simmering water, melt the chips, unsweetened chocolate and remaining 4 Tbsp. butter; stir until smooth. Add milk, crushed candy canes and extract; stir until blended.
2. Pour half the chocolate mixture into prepared pan. Arrange cookies over chocolate, cutting to fit as needed. Stir marshmallows into remaining chocolate mixture; spread over cookies. Refrigerate until firm, about 1 hour. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
1 PIECE 82 cal., 4g fat (2g sat. fat), 6mg chol., 33mg sod., 10g carb. (8g sugars, 0 fiber), 1g pro.
My mama showed me how to make this pie about 40 years ago, and her mama showed her. I was 6 when Mawmaw passed away, but I remember her cooking in her beautiful cotton dresses dusted with flour. I’m honored to teach my daughter how to make the pie.
Lisa Allen, Joppa, AL
Prep: 20 min. • Bake: 50 min. Makes: 8 servings
1 homemade or refrigerated pie crust
1 cup sugar
3 large eggs
1/2 cup buttermilk
1/2 cup unsalted butter,
melted and cooled
2 Tbsp. all-purpose flour
11/2 tsp. vanilla extract
Dash salt
11/2 cups sweetened
shredded coconut
1. Preheat oven to 325°. On a lightly floured surface, roll the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet.
2. In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake the pie until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.
1 PIECE 550 cal., 35g fat (23g sat. fat), 142mg chol., 318mg sod., 54g carb. (34g sugars, 1g fiber), 6g pro.