Wednesday, November 13, 2013



Someone asked about freezing fudge and it can be done.  You just have be really careful how you pack and defrost it. Make sure the fudge is cooled and cut before you start packing it.  As with the cookies, you will need an air tight container to put the fudge in.  On the bottom use either wax paper or parchment paper - NO aluminum foil or saran wrap.  After putting each layer of fudge in, put another layer of wax paper or parchment paper.  When you have put the final layer of fudge in put a layer or two of wax paper or parchment paper on the top.  Seal the container and put it in the freezer.

When you want to defrost the fudge take it out of the freezer and put it in the refrigerator.  DO NOT take it from the freezer and set it on the kitchen counter.  Going from the cold freezer to the warm counter is sort of shock to fudge and that's what makes the sugar crystalize on the top.  I like to leave it in the refrigerator 24 hours before I serve it, but if my husband, Albert, or one of the grandchildren find out it's in there - it is opened sooner than that. When I am serving, I take the container out of the refrigerator, take out as much fudge as I need and put the container back in the refrigerator.  If I have any fudge left over from what I put out, I put it back into the container and back in the refrigerator.

Most of the time, though, you don't really need to freeze fudge as it would last a few months in the refrigerator if it is in an air tight container.  Here is my recipe for Peanut Fudge.


2 cups of white sugar
1/2 cup of milk
2 Tablespoons of peanut butter

Combine sugar, milk and peanut butter.  Boil until it is at a soft ball stage, beat the mixture and pour into a buttered baking pan. When cooled, cut into squares.


I had my Grandmother tell about freezing fudge as she has done it over the years, where I haven't. We are making up the Christmas Recipe a day that will start on December 12th and run until Christmas Eve.  If you would like any recipes, please let me know.  I am going to have cookies, breads, fudge, dishes, etc. So please advise if you would like something special.  I will see if I have the recipe and put it on.  In addition to Grandmother's recipe, I am putting on a Orange Marmalade Bread recipe that I make every Christmas.  Also, I will put on one of my Dog Recipes for our four footed friends.

After I finished the post, I realized someone asked about freezing bread and I didn't answer them.  Most breads can be frozen.  Do not freeze breads that have any creams or fillings as they will be soggy when they are defrosted.  Make sure the bread is cooled and wrap completely in aluminum foil.  Some people don't, but I also put the loaf in an air tight plastic bag after I wrap it in aluminum foil.  Again, I label the bag as to what kind of bread it is and the date I put it in.  When I want to defrost the bread, I take it out of the freezer and put it in the refrigerator for a few hours, then place it on the kitchen counter.  You can take it directly from the freezer and place it on the counter, if you need it to defrost fast.  After you use the bread, what's left over, either wrap it in aluminum foil or put it in an air tight container so it won't get stale.  Once I have it wrapped or in the air tight bag, I put it back in the refrigerator so it won't get stale or mold so fast.


1 lb. jar marmalade - reserve 1/4 cup for glaze
1 egg
3/4 cup orange juice
1/4 cup melted butter
3 cups sifted flour
3 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 cup broken pecans

In a bowl combine marmalade, egg, juice and butter.  Add sifted flour, baking powder, salt, and soda.  Gently stir in nuts.  Turn into well-greased floured loaf pan.  Bake 350 degrees for 1 hour.  Turn out on baking sheet and place right side up.  Spread top with reserved marmalade.  Return to oven until glazed, about 1 minute.  Cool on rack before slicing.


3/4 cup hot water
1/2 cup margarine
1/2 cup powdered milk
1/2 tsp salt
2 tsp sugar
1 egg, beaten
3 cups wheat flour

In a large bowl, pour hot water over margarine.  Add in powdered milk, salt, sugar and egg.  Add flour, 1/2 cup at a time, mixing well after each addition.  Knead 3-4 minutes, adding more flour if necessary to make a very soft dough.  Pat or roll to 1/2" thickness.  Cut out with cutter.  Place on greased cookie sheet and bake at 350 degrees for 50 minutes.  Allow to cool and dry hard.

Be With God,


New York State Of Mind said...

Good Morning Everyone,

Olive and Jean are both with us this morning. Enjoy the recipes.

It is cold here with snow just covering the ground. 21 degrees outside.


Christine T said...

The fudge recipe is so simple! I cant wait to try it!

Thanks so much Olive

Countryside Reflections said...

The bread recipe is added to my "to make" list. It sounds delicious, and my dogs thank you for the biscuit recipe.


Anonymous said...

Hi all....

The marmalade bread recipe looks interesting - Is is like a tea bread that you would serve with coffee or tea? Or more like a dessert at the end of a meal. Does it have to be refrigerated once it is cooled? I am trying to figure an appropriate time to present this to my family.

Thank you for the recipes - I love them!


New York State Of Mind said...

Hi Doreen,
Glad you liked all the recipes. I know that Jean will appreciate your comments.


New York State Of Mind said...

Hello Chris,
I called Jean and she said she serves this bread with tea and coffee and also serves it during the meal and it could be served as desert after the meal.

Jean said she wraps all her breads in aluminum foil and, puts them in an air tight bag and puts them in the refrigerator or freezer once they are cool. She does it so it won't dry out or mold fast. Even after she uses the bread - any left over is wrapped in aluminum foil, goes back in the air tight bag and goes back in the refrigerator. She knows some people have air tight containers that they put bread in and don't put it in the refrigerator - but Jean's personal feeling is that the bread can dry out to fast. Although most breads aren't in her house long enough to worry about as her family eats them before they can get stale or mold.


New York State Of Mind said...

Good Morning Everyone,
This post is really getting some hits. Although there are few comments, there are 60 hits as of this morning.

I am not happy today. Pierre was attacked by a dog yesterday as I was taking him out for a walk. This big dog came out of know where and before I could pick Pierre out, the dog was on him. A man came running down the street and pulled the dog off Pierre. Tina across the street came running over and we examined Pierre. He seems all right. I guess the big dog had pulled out of it's owners hands. The man didn't even say he was sorry. After I was sure Pierre was okay and put him in our apartment, I was over to the our manager's office. This is the second time Pierre has been attacked by a dog since we have been here. Rickie, my previous dog, also got attacked by a dog since I lived here and I am hot over this. In all three cases my dog was on a leash and in my control.


Countryside Reflections said...

Oh no, poor Pierre. I hope such close calls teach the other dog owners a lesson and they're more careful. It must be so traumatic for you and little Pierre. I'm glad to hear that he seems okay.


New York State Of Mind said...

Thank you, Doreen,
I think I am taking this more traumatic than Pierre is. What gets me is Pierre is such an easy going doggie and then this had to happen. He is getting so he doesn't like other dogs. People he loves, but not other dogs. Poor Pierre.


Melissa M. said...

Thank Jean for the recipes for me. And, I am sorry about Pierre getting attacked. I am glad he is alright.

New York State Of Mind said...

Hi Melissa,
I will tell Jean what you said. I am so glad Pierre is alright, too.