#3007 - Bittersweet Peanut Butter Fudge

(by Shirley McNevich)

4 cups white sugar
1 tsp. cider vinegar
2 TBSP Kayro clear corn syrup
2 squares Baker's bittersweet baking chocolate
1 cup Carnation evaporated milk (NOT condensed)
2 cups Jif peanut butter
1 - 7oz. jar Fluff marshmallow creme

Line a 9 x 13 cake pan with foil. In a heavy saucepan add white sugar, cider vinegar, corn syrup, baking chocolate and Carnation milk--put saucepan over medium low heat. Cook/stir to a rolling boil. Once you have a rolling boil, cook/stir for 3 minutes. Remove from heat--add peanut butter and Fluff--stir well until smooth and creamy. Pour mixture into the foil-lined cake pan. Cool to room temperature, then refrigerate until hard. Dump the fudge on to a cutting board, peel off the foil, and cut fudge into squares.

#2628 - Black and White Cookies

(by Shirley McNevich)

Batter: 2 sticks softened butter; 1 3/4 cups white sugar; 4 eggs; 1 cup milk; 1 tsp. vanilla; 2 1/2 cups CAKE FLOUR; 2 1/2 cups regular flour; 1 tsp. baking powder

Frosting: 4 cups Domino's powdered sugar; 1/3 cup boiling water; 1 square Baker's bittersweet baking chocolate (melted according to box directions)

In a mixer add butter and white sugar--beat. Add eggs, milk and vanilla--beat. Add baking powder--beat. Slowly add cake flour and regular flour--beat. Form dough into walnut sized balls and place them on greased cookie sheets. Bake at 375 degrees for 12-15 minutes. Cool completely. Frosting: in a mixer add powdered sugar and add 1 TBSP boiling water at a time--beat. Repeat adding water as necessary until frosting is spreadable. Place half of the frosting into each of two bowls. Add the melted chocolate to one of the bowls of frosting--stir well. Frost half of each cookie with the white frosting and the other half of each cookie with the chocolate frosting.