I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


print recipe add recipe to album
Ingredients:
3 cups sugar
1 cup light corn syrup
2 cups cream
1/4 cup butter
1/2 cup flour
2 cups pecans, chopped

Instructions:
Butter a 13 x 9 inch pan; set aside. Blend together thoroughly in a 3 quart saucepan the sugar, corn syrup, and cream. Bring mixture to boil over medium heat, stirring until sugar is dissolved. Put candy thermometer in pan. Cook until mixture reaches 234 degrees (soft ball stage - forms a soft ball in very cold water and flattens when taken from water; remove from heat while testing). Remove from heat. Set aside to cool about five minutes. Blend in butter and beat until mixture begins to thicken, about five minutes. Blend in flour. Beat fudge until it is creamy and thick, about 15 minutes. Stir in chopped pecans. Turn fudge into pan. When firm, cut into squares. Enjoy!
Makes about 2 3/4 pounds


 

Sign up for our B&B Travel Newsletter

Send this Page
to a Friend

Subscribe NOW!

Subscribe
Unsubscribe

When you sign up for our B&B Travel Newsletter you are automatically entered to Win:

Grand Prize: Simmons B&B Mattress
1st Prize: $250 Gift Certificate to an Inn near you
2nd Prize: Set of King or Queen sheets from the Bed & Breakfast collection
3rd Prize: Signed copy of Sweets & Treats for your kitchen.



pamela lanier pamela lanier lanier travelguides elegant small hotels family travel guides golf resorts condo vacations