Kitchen Comforts

"F" is for Fudge

  My mother's dear friend, Edith, made my wedding cake. She also makes the most wonderful sweet tea I've ever had, If that weren't enough, she makes this incredible fudge. My husband is a bit of a fudge expert and this is the one he likes most of all. Since I'm not replicating the wedding cake every year, Edith's fudge is a nice tradition for anniversaries. Or any other time, really. Works for "F" week:-).

3 cups (18 ounces) semi-sweet chocolate chips (the better the chocolate, the better the fudge)
4 TBS butter
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

1. Line 8- or 9-inch square pan with waxed paper.
2. In medium-sized heavy saucepan, over low heat, melt chips with sweetened condensed milk, and butter. Remove from heat and then add nuts (optional) and vanilla. Spread evenly into prepared pan.
3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.

C is for Cranberry Chicken

2 lbs boneless chicken breasts

1/3 c. flour

1t. salt

4T. butter

11/2c. fresh cranberries

3/4c. sugar

1t. orange peel

3/4c. orange juice

1/4t. each cinnamon and ginger

Coat chicken in flour and salt and brown in butter.  Combine remaining ingredients and bring to a boil.  Pour over chicken, cover and bake at 350F for 45 min. to an hour.  Great served with stuffing or rice!