SWISS FUDGE COOKIES RECIPES
SUNSHINE LEMON COOLER COOKIES RECIPE | TOP SECRET RECIPES
Brothers Jacob and Joseph Loose had a dream of creating products in a bakery filled with sunshine. In 1912 they got their wish by opening the famous "Thousand Window Bakery" in Long Island City, New York. It was the largest bakery in the world until 1955. Today Sunshine Biscuits has moved to another location in Sayerville, New Jersey, where ovens the size of football fields bake like crazy every day. Sunshine is now owned by Keebler and continues to produce many baked treats you're familiar with, such as Hydrox Cookies, Saltine Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet Lemon Coolers. By making a few simple adjustments to the Nilla Wafer clone recipe, we can create a cool copy of these awesome little citrusy wafer cookies dusted with lemon-flavored powdered sugar. To make that coating, we'll use a little unsweeteneed Kool-Aid lemonade drink mix combined with powdered sugar. Shake the cookies in a bag with this mixture—we'll call it bake 'n shake—and you've got yourself another tasty knock-off. Source: Even More Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 25 minutes0S
Prep Time 12 minutes30S
Cook Time 12 minutes30S
Number Of Ingredients 11
Nutrition Facts : Calories 140 calories
CHRISTMAS FUDGE | SAINSBURY'S RECIPES
A sweet gift idea
Provided by Sainsbury's
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 64
Number Of Ingredients 7
Steps:
Fill a small bowl with ice-cold water and have it next to the hob. Grease and line an 18cm-square cake tin with baking paper.
Put the sugar, cream and butter in a large, heavy-based saucepan. Heat gently until all the sugar has dissolved and the butter has melted, then increase the heat and bring to the boil. Boil, without stirring, for 8-10 minutes. Test the mixture is done by dropping a little into the cold water – it should set into a ‘soft ball’ consistency.
Remove the pan from the heat and allow the fudge to sit for 5 minutes. Beat in the vanilla using a wooden spoon, then beat for a further 4-5 minutes until thickened. Pour into the prepared tin and sprinkle over the chocolate chips, stars and sprinkles. Allow the fudge to completely cool, then chill in the fridge for 2 hours until set. Cut into small squares to serve or package up as gifts.
Nutrition Facts : Calories 44 calories, FatContent 2.5 grams, SaturatedFatContent 1.5 grams, SugarContent 5.3 grams, SodiumContent 0.0 milligrams salt, CarbohydrateContent 53.2 grams, FiberContent 0.5 grams, ProteinContent 1.0 grams
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