LEMON TARTLETS

Tart Shells:

1/2 cup butter, softened
1/3 cup sugar
1 egg white
1 1/4 cups flour

Filling:

2 eggs
1/3 cup sugar
1 Tbs. butter melted & cooled
2 tsps. lemon zest
3 Tbs. lemon juice
powdered sugar

Preheat over to 325 degrees F. 
Spray 2 mini muffin pans with cooking spray. 

In mixer bowl, beat butter and sugar until light and fluffy. Add egg white; blend well. add flour; mix just until well blended. Divide into 24 pieces and shape into the muffin cups.

For filling, lightly whisk eggs. Whisk in sugar, butter, lemon zest and juice. Mix well. Pour filling evenly into tart shells. 

Bake 20-22 minutes or until edges are light golden brown. Remove pan to cooling rack for 5 minutes before removing from the pan to cool completely. Store tightly covered in refrigerator. 

Dust with the powdered sugar before serving.

Yield: 24 tartlets

 

This is a post from my Quick Fix Recipes Blog,

NO ICE CREAM FREEZER NEEDED LEMON ICE CREAM

 

2 lemons
1 cup whipping cream
1/2 cup sugar

Finely grate 1 tablespoon of the lemon rind and put into a large mixing bowl. Squeeze lemons for 1/4 cup fresh lemon juice. Add juice to the bowl with the grated rind. Add the whipping cream and the sugar to the bowl.

Using electric mixer, beat on high speed until soft peaks (tips fold over) form when
the beaters are lifted. Transfer from the bowl to an air-tight freeze-proof container.

Freeze ice cream for at least a couple of hours or until firm. Garnish with thin strips of the lemon rind, if desired.

File Photo

PEANUT BUTTER BROWNIE CUPCAKES

Sharing and saving this delicious recipe from Gretchen's Bakery. (in 2017) Yum!

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

Line a standard sized muffin tin with cupcake liners

Author: Gretchen's Bakery

Serves: 15 Cupcakes

Ingredients

• Semi Sweet Baking Chocolate 6 ounces (170g)
• Unsalted Butter 10 Tablespoons (140g)
• Granulated Sugar 1¼ cups (250g)
• Large Eggs 4 (200g)
• Vanilla Extract 2 teaspoons (10ml)
• All Purpose Flour 1 cups (125g)
• Salt ½ teaspoon
• ____________________________
• For the Peanut Butter Swirl:
• Cream Cheese ⅓ cup (90g)
• Peanut Butter ½ cup (130g)
• Granulated Sugar 2 Tablespoons (28g)
• Large Egg 1 (50g)
• Vanilla Extract 1 teaspoon (5ml)
• Whole Milk 1½ Tablespoons (21g)

Instructions

1. First prepare the Brownie Batter:
2. Combine the butter and chocolate together and melt on med-high power in the microwave in 25 second intervals, and stir very well between each interval until completely melted OR combine the butter & chocolate together in a small sauce pot and melt over low heat while stirring constantly
3. In a larger mixing bowl combine the sugar, salt, eggs and vanilla extract and whisk together very well
4. Add the melted chocolate/butter mixture to the egg & sugar mixture, whisk to incorporate everything together.
5. Add the sifted flour all at once and blend just until incorporated.
6. Portion the batter into lined muffin cups and fill about ⅔ to the top
7. [b]Next prepare the Peanut Butter Mixture:[/b]
8. Cream the cream cheese smooth
9. Add the sugar and mix until incorporated.
10. Add the peanut butter and mix until combined well.
11. Add the egg
12. Add the milk last
13. Drop spoons of peanut butter batter into the center of each of the brownie cupcakes, pushing it down slightly so it is not sticking up out of the batter too much
14. Bake in a preheated 350° F oven on the center rack for approximately 25-35 minutes or until a toothpick inserted into the center comes out with moist crumbs on it. If the toothpick comes out dry, your brownie will also be dry. If the toothpick still has gooey batter on it, then your brownie will also be gooey in the center.

Notes

Peanut Butter Stuffed Brownie Cupcakes can be stored at room temperature for up to 2 days in an airtight container.

I find that the iced cupcakes will need refrigeration only because the icing will get soft and droopy without it. But nothing will go bad if it stays at room temperature for hours or even a day in cool temperatures.

Freeze cupcakes for up to 1 month

clipart for reference - not this recipe

BANANA AND CHERRY PIE

Here's another version of cherry pie. This pie features cherries over a layer of bananas. 

1 (9-inch) baked pie shell
1 can (16-oz) pitted red tart cherries
1 cup granulated sugar
3 tbsp cornstarch
1 tbsp butter
1/2 tsp ground cinnamon
1 tsp almond extract
2 medium ripe but firm bananas
whipped cream for garnish, if desired
banana slices for garnish, optional
well drained maraschino cherries, optional

In a saucepan, mix the cherries and their liquid, sugar, and cornstarch together. Cook the mixture, stirring constantly, until the mixture boils and thickens. Boil for 1 minute. Remove from the heat and stir in the butter; allow to cool. Stir in the cinnamon and almond extract.

Slice the bananas and evenly layer over bottom of pie shell. Pour the slightly cooled filling over the bananas. Chill pie until set.

To serve: Garnish each slice with a dollop of whipped cream and banana slices or a well drained maraschino cherry, if desired.

file photo

JEWELS

1/3 cup shortening

1/4 cup sugar
1/2 cup molasses
1 egg
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp mace
1 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
2 1/2 cups (approx. 1 lb) candied fruit
2 cups coarsely chopped nuts
Powdered sugar for dusting, optional

Preheat oven to 325 degrees.
Lightly grease cookie sheets; set aside.

In a large mixing bowl, thoroughly mix the shortening, sugar, molasses, and egg. Combine the flour, baking soda, cinnamon, mace, nutmeg, ginger, and allspice. Take out 1 cup of the flour mixture and toss with the candied fruit and nuts. Stir the remaining flour mixture into the sugar mixture. When well combined, add in the fruit, nut mixture and stir to blend.

Drop the dough by teaspoonfuls about 1-inch apart onto the prepared baking sheets. Bake at 325 degrees for 12 to 15 minutes. Garnish with some powdered sugar, if desired.

Yield: Appoximately 6 dozen.

Pillsburyk photo

FLUFFY FROSTING WITH COCONUT

3/4 cup granulated sugar
1/2 cup light corn syrup
2 egg whites
2 tbsp water
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla
Coconut

Combine the above ingredients, except vanilla and coconut, in the top of a double boiler over boiling water. Cook, beating constantly, until the mixture stands in peaks. Remove from the heat. Add the vanilla; beating until of spreading consistency. Use to frost cake and cover with coconut, if desired.

File Photo

LUNCH LADY BROWNIES

1 cup butter, melted

1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract

Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.

Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)

Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them with the frosting recipe below.

CHOCOLATE FROSTING:
1/4 cup butter, softened
1/4 cup milk ( I use 2%)
1/4 cup unsweetened cocoa powder
3 cups powdered sugar

Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

 Note:Recipe and photo are from Life in the Lofthouse.

COPYCAT STARBUCKS LEMON BREAD

1 pkg (18.25-oz) yellow cake mix

1 pkg (4.3-oz) cook-and-serve lemon pudding mix

4 eggs

1 container (8-oz) sour cream

1/3 cup fresh lemon juice

1/3 cup milk

1/3 cup vegetable oil

For Glaze:

2 1/2 cups powdered sugar

3 tbsp fresh lemon juice (or to suit taste)

For cake: Preheat oven to 350-degrees. Line long sides and bottom of a 5X9-inch loaf pan with parchment paper, allowing a 1" overhang.

Beat together cake mix, pudding mix, eggs, sour cream, lemon juice, milk, and oil in a large bowl with an electric mixer on medium speed until combined, about 2 minutes. Pour mixture into the prepared loaf pan.

Bake at 350-degrees about 1 hour, until a wooden toothpick inserted in the center comes out clean. Cool in the pan 20 minutes before turning out onto a wire rack to cool completely. This will take about 1 1/2 hours.

Make glaze: Whisk together the powdered sugar and lemon juice in a bowl until smooth. Spoon evenly over the cooled loaf; allow to stand 30 minutes before slicing.

Bread may be transferred to an airtight container and stored at room temperature up to 2 days. May be frozen like this for up to 3 months.

For more lemon flavor, add 1 teaspoon lemon extract (flavoring).

file photo

STRAWBERRY POKE CAKE

1 (15.25 oz) boxed white cake mix

1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water

Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

Topping:
1 pound strawberries, cut into triangles

Directions:
Make cake as directed on the back of the box for a 9"×13″ pan.
Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.

Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

file photo

WW DARK CHOCOLATE SAUCE

8-oz bittersweet or semisweet chocolate, finely chopped

1 cup water

pinch salt

3/4 tsp vanilla extract

Fill a medium saucepan with 1 1/2-inches water and set over medium-low heat; bring to a slow simmer.

Combine chocolate, water and salt in a medium bowl and set over the saucepan; whisk until the chocolate mixture is melted and the mixture is smooth. Remove bowl from the saucepan, whisk in the vanilla extract. Use immediately or cool to room temperature. Cooled sauce may be transferred to a covered container and refrigerated for up to 1 month. Stir well to serve chilled or gently reheat.

Yield: 2 cups

Per serving of 2 1/2 tablespoons: 88 Calories, 6 g fat (4 g sat), 25 mg sodium, 10 g carbs, 1 g fiber, 1 g protein, 10 mg calcium

WW Points 2 

Note: to make a deep dark mocha-flavored sauce, substitute 1 cup of strong brewed coffee for the water.

WW Photo

WEIGHT WATCHERS FROZEN STRAWBERRY YOGURT

1 lb fresh strawberries, hulled and chopped

1 cup sugar

2 tbsp fresh lemon juice

pinch salt

1 cup vanilla low-fat yogurt

1 cup fat-free half-and-half

Combine the strawberries, sugar, lemon juice and salt in a medium bowl. Allow mixture to stand for about 30 minutes, stirring occasionally.

Meanwhile, whisk together the yogurt and half-and-half in a large bowl. Stir in the strawberry mixture; cover and refrigerate until thoroughly chilled, about 2 hours.

Pour chilled mixture into an ice-cream maker and freeze according to manufacturer's directions.  Transfer yogurt to a freeze-proof container and freeze until firm, at least 2 hours but up to 6 hours. 

Note: This frozen yogurt is best served the day it is made.

Yield: 8 servings

Per serving of 1/2 cup without any chocolate sauce. 150 calories, 1 g fat (1g saturated), 3mg cholesterol, 100 mg sodium, 37g carbs, 3 g protein, 91 mg calcium

WW Points 3

WW Photo

ALAN JACKSON'S CHOCOLATE SHEET CAKE

For all you Alan Jackson and/or country music fans. My late mother cut this from a Parkay margarine package many years ago.

MUNCHABLE DOUGHNUT HOLES

3 1/2 cups flour

2/3 cup Dutch-process cocoa powder

2 tsp baking powder

1/2 tsp salt

2 eggs

1 1/4 cup sugar

1 tsp vanilla

2/3 cup milk

1//4 cup butter, melted

Vegetable oil for frying

Vanilla Glaze- recipe below

Stir together the flour, cocoa powder, baking powder and salt.

In a large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until thick, about 3 minutes.

In a small bowl, stir together the milk and melted butter.

Add flour mixture and milk mixture alternately to the egg mixture, beating at low speed after each addition, just until combined. (If necessary, you can stir in the last of the flour mixture.) Chill the dough, covered, about 1 hour, until easy to handle.

On a lightly floured surface, roll dough until 1/2-inch thick. Using a 1 1/2-inch round cutter, cut doughnut holes. Dip cutter edge into flour between cuts and reroll dough as needed.

Set a wire rack inside a sheet pan.

Pour oil to a depth of 2 1/2 to 3-inch in a 4-quart pot or a deep-fryer. (You will need about 2-quarts of oil. Heat oil to 365-degrees (Use a frying thermometer to monitor temperature as you work, keep as close as you can to 365-degrees).

Working in batches of 5 or 6 at a time, turning halfway through cooking, until golden. This will take about 2 minutes per batch. Transfer the fried holes to the wire rack and let cool about 2 minutes. Coat with the vanilla glaze. Allow to stand about 30 minutes for the glaze to set before serving. If you prefer, rather than glaze you can roll warm doughnut holes in powdered sugar.

VANILLA GLAZE:

3 cups powdered sugar

1/2 cup melted butter

1 tbsp vanilla

1/8 tsp salt

5 to 6 tbsp hot water

Whisk together the powdered sugar, butter, vanilla and salt. Whisk in water, 1 tablespoon at a time, until of the desired consistency. If glaze thickens, add additional hot water 1 teaspoonful at a time.

file photo - recipe adapted from allrecipes

CARAMEL COFFEE NUT TART

This tart is quick to assemble but does need to refrigerate for about an hour before serving.

1/2 cup whipping cream
2 tbsp instant coffee granules
1 pkg (14-oz) caramels, unwrapped
4 cups toasted pecans
1/4 tsp cinnamon
1 9-inch prepared graham cracker crust

In a large microwavable bowl, stir together the cream and coffee granules; add caramels. Microwave mixture on high 2 to 3 minutes, stirring every minute. Cook and stir until caramels are completely melted. Stir in pecans and cinnamon. Spoon mixture into the prepared crust. Refrigerate for about an hour or until firm. Drizzle with melted chocolate or chocolate ice cream topping, if desired, before serving.

This is an old Kraft recipe and photo.

POPCORN NUT CRUNCH MIX

 

2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 1/2 cups sugar
1 cup dark corn syrup
1/2 cup butter
1 tsp vanilla extract
1/2 tsp ground cinnamon

Place the popcorn and nuts in a lightly greased 5-quart Dutch oven. Bake at 250 degrees for 20 minutes.

Meanwhile, in a medium saucepan, combine sugar, corn syrup, and butter; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 290 degrees (the soft crack stage). Remove from the heat. Stir in the vanilla and cinnamon.

Pour a small amount at a time of the syrup mixture over the popcorn mixture, stirring constantly until the mixture is well coated. Immediately spread mixture on greased baking sheets; cook and break into pieces. Store in airtight containers.

Yield: Approximately 4 quarts

 Note: File Photo for reference only.

PEANUT BUTTER CUP CRACK BROWNIES

1 box brownie mix* (not family sized), prepared according to package directions in a 9×9 pan

1/2 cup chopped salted or honey roasted peanuts
12 peanut butter cups, chopped
2 cups semi-sweet chocolate chips
1 Tbsp butter
1 heaping cup creamy peanut butter (or 1 1/4 cups)
1 3/4 cups crispy rice cereal
1 tsp vanilla
1/2 tsp – 1 tsp kosher salt

1. Bake brownies according to package directions in a 9×9 pan lined with foil.
2. During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top. Return to oven for remaining 5 minutes to melt the chocolate.
3. As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
4. Next in a microwave safe bowl combine chocolate chips, peanut butter and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20 second increments until chocolate chips are melted.
5. Stir in cereal, vanilla and salt until evenly combined.
6. Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
7. Cut into squares to serve

*Ghirardelli Double Chocolate Brownies is my preferred brownie mix. But you can use any.

May be stored in an airtight container in the refrigerator for 3 days.

I got this from cookies and cups where they say it was adapted from bhg.

RASPBERRY BUNS

A lady from Canada posted this recipe and pictures to a Christmas page I belong to. I thought you readers would like this.

 

CRANBERRY QUENCHER

1 gallon cranberry-apple juice, chilled
1 can (46-oz) pineapple juice, chilled
3/4 cup lemonade or orange juice concentrate
Pineapple tidbits for garnish, optional
Fresh cranberries for garnish, optional
Fresh mint sprigs for garnish, optional

Combine the cranberry-apple juice and pineapple juice in a large container or punch bowl. Stir in the lemonade (or orange juice) concentrate.

Garnish cups or glasses as desired.

Yield: 6 quarts

Note: Best served chilled without ice.

file photo

OLD FASHIONED APPLE NUT BREAD

1 cup sugar

1/2 cup shortening
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups peeled, chopped apples
1/2 cup chopped nuts
1 tbsp sugar
1/4 tsp cinnamon

Preheat oven to 350 degrees.
Grease and lightly flour a 9x5x3-inch baking pan; set aside.

Mix the 1 cup of sugar, shortening, eggs, and vanilla together. Stir in the flour, baking powder, baking soda, and salt until smooth. Stir in apples and nuts. Spread the batter into the prepared pan.

Mix the tablespoon of sugar with th cinnamon and sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the pan immediately. Cool completely before slicing.

File Photo

CREAMY LEMON-COCONUT CAKE

1 box (2-layer size) white cake mix

3 tbsp poppy seeds

1 box cook-and-serve lemon pudding mix

4 1/2 cups freshly whipped cream

12-oz cream cheese, softened

1 1/2 cup sweetened shredded coconut

Preheat oven to 350-degrees.

Prepare 2 9-inch round cake pans; set aside.

Prepare cake mix according to package directions, adding the poppy seeds. Divide batter evenly between the two prepared pans.

Bake at 350-degreess for 30 minutes. Allow to cool then halve each cake horizontally. Prepare the pudding mix according to package directions; let cool and reserve 2/3 cup. 

In a bowl, blend the whipped cream and cream cheese. Place one 1 layer on platter; spread with 1/3 lemon pudding. Repeat layers twice then add the last layer. Frost the cake with the creamy mixture. Pipe a border on top edge. Press the coconut onto the sides of the cake and top cake with the reserved lemon pudding.

Yield: 12 servings

recipe from First for women 2010

BAKED PEANUT BUTTER PIE

2 eggs, beaten
pinch of salt
1/2 cup peanut butter
1 cup white corn syrup
1 cup sugar
1 tsp vanilla
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

In a medium mixing bowl, combine the eggs, salt, sugar,corn syrup and vanilla. Mix in the peanut butter until well combined. Pour the mixture into the unbaked pie shell and bake at 350 degrees for 45 minutes.

File Photo

DROP DOUGHNUTS

1/2 cup mashed potatoes that were made with milk and butter

1/4 cup sugar

1 large egg, lightly beaten

1/2 cup sour cream

1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp baking powder 

Oil for deep frying

Additional sugar or powdered sugar for rolling, if desired

In a large bowl, combine potatoes, sugar, egg, sour cream and vanilla.

Combine the flour, baking soda and baking powder in a small bowl. Stir mixture into the potato mixture.

Heat oil in an electric skillet or deep fryer to 375-degrees.

Drop the batter by teaspoonfuls, a few at a time, into the hot oil. Fry until golden brown on all sides. Drain on paper towels. Roll in the sugar of your choice while still warm.

file photo

APPLE SNICKERDOODLE DUMP CAKE

6 cups (about 8 med size) sliced, peeled tart apples

1/3 cup packed brown sugar

1/4 cup sugar

1/4 cup orange juice

1 tbsp lemon juice

1 pkg (17.9-oz) snickerdoodle cookie mix

1/2 cup butter, melted

1 cup coarsely chopped walnuts or pecans

Whipped cream, optional

Preheat oven to 350-degrees.

Toss apples with the sugars and fruit juices; spread into a greased 11 X 7-inch baking dish.

Place cookie mix in a bowl and stir in contents of the cinnamon-sugar packet. Sprinkle over the apples. Drizzle with the butter. Top with pecans.

Bake until golden brown and the apples are tender, 35-40 minutes. Serve warm and, if desired, top with whipped cream.

Yield: 10 servings

recipe and photo TOH 2023

HOMEMADE APPLE PIE SPICE MIX

 2 tbsp ground cinnamon

2 tsp ground allspice

1 tsp ground nutmeg

1 tsp ground ginger

1/4 tsp ground cardamom

Combine all ingredients and blend well. 

Store airtight in a small jar or other airtight container. Use in apple (works good in pear pie, too) pie as the pie recipe directs.

file photo

BUTTERSCOTCH NUT ROLLS

 

1 pkg frozen round roll dough

1 box (4-serving size) butterscotch cook and serve pudding mix
1 cup brown sugar
1 tsp ground cinnamon
1 stick butter, melted
coarsely chopped pecans

The night before serving for breakfast: Drop the frozen rolls around the bottom of a Bundt pan (not a tube pan). In a small bowl combine the pudding mix, cinnamon, and brown sugar; sprinkle over the rolls. Pour the melted butter over the rolls and the pudding mixture. Sprinkle with amount of chopped pecans you prefer. Cover the pan with foil and a moist towel. Let set overnight.

Next morning: Bake the rolls at 300 degrees for 20-25 minutes.

 File Photo

CHOCOLATE FROSTING FROM CHOCOLATE CHIPS

 

1 cup semi-sweet chocolate chips

1 tbsp butter
1 tsp vanilla extract
1/4 tsp salt
3 tbsp milk
1 1/4 cups sifted powdered sugar

Combine the chocolate chips and butter. Melt in the microwave until chips are melted enough to make mixture smooth when stirred. (Or cook over hot water until melted.) Remove from heat or microwave. Mix in the vanilla and add the salt. Beat in the sifted (important to eliminate lumps) powdered sugar alternately with the milk until of a spreading consistency.

file photo

ALMOND-PEAR SKILLET CAKE

1 cup butter

1 1/2 cups sugar

3 eggs

2 cups flour

1/2 tsp salt

1/3 cup milk

1 tsp almond extract

2 cups sliced pears

1/2 cup sliced almonds

Vanilla Ice Cream for serving

Heat oven to 350-degrees. 

Coat a 9-inch cast iron skillet with cooking spray.

With mixer on medium speed, beat butter and sugar together 3 to 4 minutes. Turn to low speed and gradually beat in eggs, flour, salt, then milk and almond extract until combined.

Transfer the batter to the skillet and fan pear slices on top, cut side down. Bake until lightly browned, 40-45 minutes. Sprinkle with the almonds. 

Serve cake warm with vanilla ice cream.

Yield: 6 servings

Recipe and photo Woman's World 2023

DELICIOUS CHOCOLATE-CINNAMON DIP

8-oz unsweetened chocolate, chopped
1 can (14-oz) sweetened condensed milk
2 tbsp light-colored corn syrup
1/2 cup milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
Milk, if needed to reach dipping consistency
Favorite plain cookies for dipping, optional

In a medium saucepan melt chopped chocolate over low heat, stirring constantly. Stir in the sweetened condensed milk and the the corn syrup until combined well. Stir in the vanilla extract and the cinnamon. Serve sauce warm, stirring in the additional milk if needed. Serve with the cookies.

Option: Serve over ice cream for a sundae, if desired.

Yield: 2 cups

file photo.