December 23, 2011

Basic Fudge - no chocolate

2 comments:

A basic fudge. I wanted fudge without chocolate, so I used my Mom's World Famous Fudge and just took out the chocolate. I love to experiment in the kitchen, and we had a little leftover evaporated milk, so I proportioned everything down. It came out like an English-style fudge, complete with a crumblier texture and slight vanilla taste.

It looks beautiful and sets super quickly. I think the best thing about this though is that it can be used as a base for any fudge flavoring you wish. Enjoy!

December 21, 2011

Strawberry Fudge

2 comments:

First off, Merry Christmas, all.

I searched high and low for a Strawberry Fudge recipe yesterday. I asked on Twitter and Facebook and got only a few responses which wouldn't work. Finally, I found a pineapple fudge recipe which seemed to work for some people. So I substituted one cup of crushed strawberries for one cup of crushed pineapple. Yeah, I know - maybe it wouldn't set properly (the hardest part of experimenting with fudge), but I had to try because darn it, I wanted some strawberry fudge! Anyway, I put it in a pan to set, let it rest overnight, flipped it out of the pan onto parchment paper in whatever shapes and pieces broke apart, and voila! it's set.

Next time I think I'll toy with the liquid ratio to either make it creamier or set more easily. Anywho.

This is seriously strawberry-y. Delicious like the best strawberry-flavored jelly, jam, preserves, marmalade, etc that you've ever had. Just don't expect it to be as creamy as regular fudge. It's more like an English-style fudge - crumbly, sugary, mmm. Enjoy!

December 19, 2011

Divinity - no chocolate, no dairy, all yum - without Marshmallow

No comments:

Divinity, a dairy-free, chocolate-free, white-wonderland of almost-marshmallow creme-like flavor and consistency is here! I wanted something that was sweet and full of holiday cheer like our famous fudge, and divinity is the answer. It comes out addicting yet not over-the-top sweet.


And, I believe, depending on how long you blend the mixture over the egg whites, you can adjust the thickness and consistency of the divinity. So it can either be like marshmallow fluff or firmer like a fudgy block.

Pst, don't tell anybody, but it just might be even better than the fudge. Enjoy!

December 16, 2011

Mom's World Famous Fudge

1 comment:

The Best Fudge - ever! Trust me on this one. My grandma passed this on to my mom, and it has been given out around the holidays for years and years. Now, we're passing the recipe on to you. It's fudge, so forgot about it being light and airy, blah blah blah. This is pure decadence - soft, melts in your mouth, sugar-rushes your heart a second closer to sweet oblivion.

There is a trick to this fudge, so pay attention. Constant, unwavering stirring. Never stop. Pay attention. And you'll give your family and friends another reason to love you (or hate you) this holiday season. Enjoy!

December 12, 2011

Tofu Pumpkin Pie

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This is by far the second best pumpkin pie I've ever had, ever. Only my mom's pumpkin pie beats it, and though she says it's not that difficult to make, she always spices it just right. This one, however, comes pretty darn close.


I love these kinds of pies. Pies that are full of healthy goodness that won't make you feel like you've committed some kind of sin.

This one is even better because it uses tofu instead of any kind of dairy to perk it up. And you can't taste the tofu whatsoever. No one will ever know. Enjoy!

December 09, 2011

Spanish Rice

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Simple. Delicious. Awesome. Real Spanish rice is so much better than out of a box. Enjoy!

Ingredients

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

Directions

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

December 05, 2011

Ebook! Realistic Recipes

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Hey everyone, I've got some exciting news. Grub Post has published more ebooks!

Realistic Recipes Volume 1, 2, and 3 are now available on Amazon for Kindle downloads.

There are also other ebook versions available through Smashwords.

Be sure to check it out. It takes a lot more work to put together a functioning ebook than you'd think. Grubby hopes you like it. Enjoy!