HAZEL’S WHITE CHOCOLATE FUDGE

This weekend, our family gets to celebrate Easter as well as our 50th wedding anniversary. I can’t believe that 50 years have gone by so quickly. Gary and I are very blessed to have a wonderful family. It will be 36 years that we have had our store, Sharyn’s Pantry. Time has a way of passing very quickly. I have two nice easy recipes for you to make for Easter for your family. One is two pans of cinnamon rolls, the recipe coming from my old Black and Decker breadmachine book. The second recipe coming from Hazel Campbell, a very sweet lady who is a great cook and sews the most beautiful quilts. Hazel brought in a sample and the recipe for this delicious white fudge. It is made of white chocolate, cream cheese and chopped pecans. Just delicious! and easy!

I hope you all enjoy a lovely Easter and my wish to my husband Gary is that we continue to love and be loved for many, many years to come. Thanks Hazel for caring and sharing.

INGREDIENTS:

• 1- 8oz. pkg of cream cheese, softened
• 4 cups of icing sugar
• 1- 1/2 tsp. pure vanilla (come and fill your vanilla bottle at Sharyn’s Pantry)
• 12 oz. of white chocolate (we carry this at Sharyn’s Pantry)
• 3/4 cup of chopped pecans (yes, at Sharyn’s Pantry)

METHOD:

1. Using an electric mixer, beat the cream cheese, icing sugar and vanilla until nice and smooth.
2. Melt the white chocolate. Use your microwave on LOW or place the chocolate in a double boiler over simmering water to allow the chocolate to melt.
3. Fold the melted chocolate into the cream cheese mixture.
4. Chop the pecans and add them into the fudge.
5. Butter an 8″ square pan and stread the fudge evenly in the pan.
6. Refrigerate the fudge to allow it to become firm, and then cut it into squares. ENJOY!!!

SWEDISH TEA RING This recipe makes 2 tea rings of cinnamon rolls. Perfect for your Easter guests

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TIP: You can use your breadmachine, your Kitchen Aid mixer or just by hand to make this recipe.

INGREDIENTS:

• 1- 1/4 cup warm milk (I always use skim milk powder and warm water. Measure about 1/3 cup of skim milk powder and enough warm tap water to measure the 1- 1/4 cups of milk required.)
• 1 egg at room temperature, beaten
• 2 tbsp. butter
• 1/4 cup of white sugar
• 3/4 tsp. Kosher salt
• 3- 2/3 cups unbleached bread flour
• 2 tsp. instant yeast

FILLING:

• soft butter for spreading, about 1/4 cup
• 3/4 cup light of dark brown sugar, packed
• 2 heaping tsp. of ground cinnamon

METHOD:

1. If you are using your bread machine, add all of the bread ingredients, not the filling ingredients, into your bread machine and turn of the DOUGH CYCLE.
2. If you are using a Kitchen Aid mixer, use the paddle attachment and mix in the bowl, the warm milk, beaten egg, white sugar, butter and salt and begin by adding about 2 cups of the bread flour and the instant yeast. Now change over to the bread hook and continue to add the remaining flour and mix this on LOW, then increase the speed to MEDIUM and continue to knead the dough for about 5 to 7 minutes. Now cover the dough and allow it to rise right in the mixer bowl. It must double in size.
3. If you are making this the old-fashioned way by hand, follow the instructions for the Kitchen Aid mixer. Just use old-fashioned elbow grease.
4. Once the dough has risen to double, punch it down and divide it into 2 equal pieces. Flour the counter and roll out the dough into two rectangles 14″ x 9″. Starting with one, then the next rectangle.
5. Spread butter to cover the surface of each rectangle. Mix the cinnamon and brown sugar and sprinkle this over the buttered dough.
6. Roll this up tightly and form the dough into a circle on parchment lined baking sheets. Pinch the ends together to seal well. Now take a sharp bladed knife and cut 3/4 of the way into the circle every 2″. Forming buns.
7. Carefully, flip the buns out to lay on their sides. See my picture how I did this. Cover the buns with a clean dry tea towel. Allow the buns to rise to double in volume in a nice warm draft-free place.
8. Now, bake the buns in a 350 degree F. oven for about 15 to 20 minutes or until golden and baked thoroughly. Cool on a wire cooling rack.
9. You can drizzle the cooled buns with a mixture of 3/4 cup of sifted icing sugar and 1 or 2 tbsp. of cream and 1/2 tsp. pure almond extract. I placed this icing in a ziploc bag and snipped the corner to squeeze out the icing to drizzle over the baked, cooled cinnamon buns. ENJOY!

NOTE: You can make very nice plain buns with this recipe if you wish.

The Seeker Team sends out a BIG CONGRATULATIONS to Sharyn and Gary on their 50th Wedding Anniversary!

SHARYN THOMPSON, Owner of SHARYN’S PANTRY – a family-run business for 35 years. 
 812 Pitt Street, Unit 6, Cornwall, Ont 613-936-1998 OPEN: Monday to Saturday -9 to 5