Mix flour, butter and sugar (1/2 cup) and pat into a 9 x 13 pan. Bake at 350 degrees for 15-20 minutes until light brown. Mix together remaining
ingredients and pour over baked batter.
Return to oven and bake another 25 minutes. Cool and frost with glaze:
Mix all of the above. Press into pyrex pie dish (actually this makes two pie crusts). Place in freezer for approximately one hour until firm. Fill with any kind of ice cream –French Silk is good and peppermint during the holidays is good. Return to freezer until ready to use. Top with hot fudge sauce when serving. Pie may be made a few weeks ahead of use. Wrap well in freezer.
Over low heat melt:
Add, stirring often:
Slowly add:
Simmer over low heat for 10-15 minutes. Do not boil.
Fudge can be stored up to 1 month in refrigerator.
Melt chocolate in boiling water. Add sugar and cream. Cook on low heat, stirring as necessary, until sauce gets thick. This could be as long as 30-45 minutes – or longer!
Cream sugar, butter and eggs. Add dry ingredients gradually with milk. Stir in remaining ingredients (oats, butterscotch, raisins, and nuts). Drop of cookie sheet and bake at 350 degrees for 12-14 minutes.
Crush cookies and mix with melted butter. Press into a 9” Pyrex pie pan and bake at 350 degrees for 5 minutes. Cool. In top of double boiler, melt marshmallows and milk. Cool. Add liquors and whip cream. Fill pie shell. Refrigerate.
Melt the chocolate. Cream butter and sugar. Add eggs vanilla and salt. Add melted chocolate. Add flour. Bake at 375 degrees for 30 minutes in a Pyrex pie dish. Serve with ice cream.
Melt chocolate chips and bitter chocolate in the top of a double boiler (or in a small saucepan nested in a larger pan of water). When thoroughly melted, add can of milk. Stir over hot water for 2-3 minutes. Add butter and vanilla and
peanuts. I cut butter into small pieces so it melts faster. Drop by spoonfuls
onto wax paper lined cookie sheets.
Heat vegetable oil to 375 degrees. Mix ingredients. Turn out onto lightly floured surface and knead about 10 times. Roll out to 3/8” thickness. Cut with a floured donut cutter. Fry in hot oil until golden brown – about 1 minute per side. Take
from fat and drain on absorbent paper.
Cream butter and cheese for 30 seconds. Add ½ of the flour and remaining dry
ingredients. Beat thoroughly. Add vanilla. Add remaining flour. Cover and
chill for at least 2 hours. Bake at 375 degrees for 8 minutes.
Butter Frosting:
Beat butter until fluffy. Gradually add 2 cups of powdered sugar. Slowly add ¼ cup milk and vanilla. Add remaining sugar and additional milk if needed for consistency.