BYU Broadcasting | Culinary Creations

Directions: Sauté onion and garlic until tender. Place all ingredients in blender and puree until smooth. Gently heat mixture over medium heat until heated. Do not allow to boil. Will keep up to three days, covered, in refrigerator.

Praline Shortbread
Crust
Printable Version

Ingredients:

3/4 cup powdered sugar

2 cups flour

1/2 pound butter (room temperature)\

Topping
Printable Version

Ingredients:

1/2 cup butter

1/2 cup honey

1/4 cup whipping cream

1/2 cup brown sugar

4 cups walnuts or pecans (chopped)

Directions: Preheat oven to 350 degree. Blend sugar and flour together in medium mixing bowl. Using pastry cutter or flat blade of a mixer, cut in butter until crumbly. Using hands, form mixture into ball. Pat or roll into a 9 x 13 inch baking pan. Bake crust for 20 minutes. While crust is baking, melt butter in medium size sauce pan over low heat. Add remaining ingredients, except nuts, and blend over low heat until all ingredients are dissolved. Add nuts. When crust comes out of oven, top with nut mixture. Return to oven until topping is bubbly and golden in color, approximately 25 minutes. Cool completely before cutting into squares. Store in an air-tight container for up to four days or freeze. These gems are very rich so I cut them into small bit-size pieces.

Milk Chocolate Fudge
Printable Version

Ingredients:

4 1/2 cups sugar

1 1/2 cups cream

4 oz. butter

2 1/2 pounds good quality chocolate chips

1 pound nuts (chopped)

16 ounces marshmallow cream

Directions: Combine sugar, cream and butter in saucepan. Bring to boil over medium high heat. When it reaches a boil that can't be stirred down, begin timing exactly 4 minutes. Take the mixture off the heat. Immediately pour over the chocolate chips, nuts and marshmallow cream. Stir until all chocolate is melted. Pour into a 9 x 13 pan that has been sprayed with cooking spray. Fudge will set as it cools. Will keep in a airtight container for one month or frozen for 90 days.

PRINT PAGE | SEND TO A FRIEND

FUNDING PROVIDED BY

FUNDING PROVIDED BY