Vicki's Recipes / Yo Mama's Cookin!

Chocolate Chewies

Ingredients:

1/2 cup unsalted butter
4 oz. unsweetened chocolate
2 cups sugar + 1/2 cup sugar for rolling
3 eggs
1 1/2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt

Directions:

Cream butter, melt the chocolate in a double boiler. Blend chocolate into the butter with two cups of sugar. Beat in the eggs one at a time. Add the vanilla. Add dry ingredients. Chill dough for two hours, enough dough for about fifty cookies. Roll into balls, roll in sugar. Place on ungreased cookie sheet. 350 degrees for 9 or 10 minutes.

Grilled Peaches
with Amaretto Mascarpone

Mix together :

1/2 cup Mascarpone Cheese
2 T packed brown sugar
2 tsp Amaretto

Cut in half and pit 4 ripe peaches. In about a 1/2 cup of brown sugar dip the cut sides of the peaches. On a clean grill sprayed with oil, grill cut side down for 2 minutes, covered. Flip and grill for another 3 to 4 minutes. Remove from the heat, top each peach with a dollop of the Mascarpone mixture in the hole where the pit was. Sprinkle with crushed cookies (I like to use Amaretto Biscotti) and garnish with raspberries.

SEE’S FUDGE

Boil together 4 ½ cups white sugar
1 large can evaporated milk
Stir constantly to avoid scorching about 12 minutes
In a large mixing bowl put ½ pound of butter
2 ½ cups chocolate chips
1 pint marshmallow cream

Pour the hot syrup over the above mixture and beat vigorously until cool

Add 2 tsp. vanilla
2 cups chopped nuts, your choice

Let stand 12 to 14 hours in greased pans before cutting and serving.

Peach & Raspberry Crisp

Serves 10

Ingredients:

10-12 large peaches (4-5 lbs.)
zest of one orange
1 1/4 C granulated sugar
1 C light brown sugar, packed
1 1/2 C plus 2-3 T all purpose flour
1/2 pint raspberries or blueberries
1/4 tsp. salt
1 C quick cooking oatmeal
1/2 lb. cold unsalted butter, diced

Directions:

Preheat the oven to 350 degrees. Butter the inside of a 10 x 15 x 2 1/2 inch oval baking dish. Immerse the peaches in boiling water for 30 seconds. Then put them in cold water. Peel the peaches and slice them into thick wedges and put them in a large bowl. Add the orange zest, 1/4 C granulated sugar, 1/2 C brown sugar, and 2 Tbs of flour. Toss well. Gently mix in the berries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add one more Tbs of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 C of flour, 1 C granulated sugar, 1/2 C brown sugar, salt, oatmeal, and the cold diced butter in a bowl. Mix on low speed with an electric mixer until the butter is pea sized and the mixture is crumbly. Sprinkle evenly on the top of the peaches and berries. Bake for one hour until the top is brown and crisp and the juices are bubbly. Serve warm from the oven with vanilla ice cream.